Pressure Cooker Chicken Soup (with Frozen Chicken)
User Reviews
5
Pressure Cooker Chicken Soup (with Frozen Chicken)
Description
Pressure Cooker Chicken Soup with Frozen Chicken starts by combining frozen chicken thighs, chicken stock, water, fresh ginger slices, and chopped green onions in a pressure cooker. Cooking at high pressure for 30 minutes develops a flavorful broth infused with ginger and the aromatic qualities of the chicken and vegetables.
After releasing pressure, the ginger and green onion are removed to keep the broth clear and mild. Chopped carrots, zucchini, and mushrooms are added and simmered uncovered to cook tenderly, adding substance and extra nutrients to the soup. Salt and pepper are adjusted to taste.
This method allows cooking directly from frozen chicken, saving time and effort while still producing a deeply flavored soup. It suits a nourishing lunch or light dinner and can be made with fresh or thawed chicken with a shorter initial pressure cook time.
For less fat, the broth can be strained and fat separated, though the fat also adds richness. The recipe is adaptable with stock or water bases according to preference.
Ingredients
Chicken broth
- 4 chicken thighs see footnote 1, frozen, bone-in, skin-on
- 2 cups chicken stock (or water) (*see footnote 2)
- 2 lices ginger
- 4 green onions , chopped (or 1/2 onion, chopped)
Soup ingredients
- 4 carrot peeled and sliced
- 2 zucchini peeled, seeded and sliced
- 1 pound mushrooms , stemmed and sliced
- salt to taste
- black pepper to taste
Instructions
- Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker. Cook at high pressure for 30 minutes. If using an Instant Pot, choose manual, and set timer to 30 minutes. If using a stovetop pressure cooker, cook over medium high heat until high pressure is reached. Turn to medium low heat. Continue to cook 30 minutes.
- While cooking the stock, prepare and cut the veggies.
- (Optional) When the broth is cooked, you can remove the chicken and use the recipe below to cook a 5-minute crispy chicken. Alternatively, you can continue to cook the soup.
- Remove ginger and green onion from the soup and discard. If you’re using onion, leave the onions in the soup.
- (Optional) If you prefer not to have a bit of fat content in the soup, you can strain the soup, transfer it into a fat separator and remove the fat. I always keep the fat because it adds great flavor.
- Add carrot, zucchini, and mushroom to the soup. Cook over medium heat, uncovered, for 10 minutes, or until the vegetables turn tender. If using an Instant Pot, choose sautee and let cook until the vegetables are cooked through.
- Add salt and black pepper to adjust seasoning according to your taste.
- Serve warm.
Notes
- Frozen chicken thighs can be used directly; reduce cooking time to 20 minutes when using fresh or thawed chicken.
- Substituting water for stock yields a lighter broth but still retains good flavor.
- Fat can be removed after cooking if desired, though it contributes to the soup's richness.
User Reviews
Overall Rating
5
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