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Instant Pot chicken stew with turmeric
Dec. 5th, 2019 10:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxNOTE: Allow about two hours from the start of cooking to sitting down with bowls of stew.
NOTE: No matter how careful you are, unless you put the chicken in a silicone mesh bag or steamer basket before cooking it, you will end up with tiny chicken bones in your soup; they fall out during cooking as the meat softens, or at the end when you take the chicken bits out to shred them. Eater beware. The soup is much better with bones in it than it would be if you used boneless chicken parts, so it's worth the hassle.
Ingredients
3 Tbsp olive oil, divided into 1 and 2 Tbsp
0.5 tsp fine sea salt
1 tsp freshly ground black pepper
3–4 lb. of bone-in, skin-on chicken pieces (more means a thicker stew)
0.5 tsp garlic puree, or 1 tsp minced garlic
1 tsp ginger puree
1 Tbsp turmeric
1 Tbsp Italian seasoning
3 cubes frozen dill, 1 Tbsp chopped fresh dill, or 1 tsp dried dill
1 cup chopped celery (about 4 stalks)
1 cup chopped yellow onion
2 cups carrots in large pieces (about 10 oz./one bag)
3 cups baby red potatoes in large dice (about 1 lb./2 large potatoes)
4 cups unsalted chicken broth or stock
Tools
Cutting board and knife
Measuring cups and spoons
Wooden spoons
A couple of large bowls
8-quart Instant Pot, preferably with nonstick liner
Instructions
0) Mise en place. Gather your ingredients and tools. Cut the vegetables. If the chicken isn't already in parts, cut it up if you want to. Season the chicken with the salt and pepper (any left over can go in with the onion). Verify that your Instant Pot lid seal looks to be in good shape.
1) Brown the chicken. Set the Instant Pot to Sauté, High, and pour in 1 Tbsp of oil. When the display says "Hot", brown the chicken or chicken pieces skin side down for about five minutes each. You'll need to do this in two batches. Remove the browned chicken to a large bowl.
2) Cook the onion, celery, and spices. Pour 2 Tbsp of oil into the pot and adjust the temperature to Sauté, Normal. Add the garlic, ginger, and turmeric, stir well, and cook for about 30 seconds. Add the onions and celery, stir well, and cook for about five minutes.
3) Add the remaining ingredients. Pour in about a cup of the chicken broth and deglaze the pot, scraping up any browned bits. Add the Italian seasoning and dill. Add dark meat pieces of chicken, then the light meat (or put the whole chicken in breast side up). Put the potatoes on top, then the carrots. Pour in the remaining broth.
4) Cook the soup. Lock the lid and set the valve to closed. Press the Soup button, or set to pressure cook on high pressure for 30 minutes (counting from when full pressurization is achieved). After pressure cooking, let rest 30 minutes. Quick-release the remaining pressure.
5) Finish, serve, and store. Remove the chicken to a non-staining surface (the turmeric will stain anything it can), shred the meat, and discard the bones and skin. Return the meat to the pot. Adjust seasonings to taste. Serve in bowls that won't stain, and store in glass or ceramic containers (or plastic ones you don't mind turning yellow).
Source: https://www.onehappyhousewife.com/instant-pot-chicken-soup/
NOTE: No matter how careful you are, unless you put the chicken in a silicone mesh bag or steamer basket before cooking it, you will end up with tiny chicken bones in your soup; they fall out during cooking as the meat softens, or at the end when you take the chicken bits out to shred them. Eater beware. The soup is much better with bones in it than it would be if you used boneless chicken parts, so it's worth the hassle.
Ingredients
3 Tbsp olive oil, divided into 1 and 2 Tbsp
0.5 tsp fine sea salt
1 tsp freshly ground black pepper
3–4 lb. of bone-in, skin-on chicken pieces (more means a thicker stew)
0.5 tsp garlic puree, or 1 tsp minced garlic
1 tsp ginger puree
1 Tbsp turmeric
1 Tbsp Italian seasoning
3 cubes frozen dill, 1 Tbsp chopped fresh dill, or 1 tsp dried dill
1 cup chopped celery (about 4 stalks)
1 cup chopped yellow onion
2 cups carrots in large pieces (about 10 oz./one bag)
3 cups baby red potatoes in large dice (about 1 lb./2 large potatoes)
4 cups unsalted chicken broth or stock
Tools
Cutting board and knife
Measuring cups and spoons
Wooden spoons
A couple of large bowls
8-quart Instant Pot, preferably with nonstick liner
Instructions
0) Mise en place. Gather your ingredients and tools. Cut the vegetables. If the chicken isn't already in parts, cut it up if you want to. Season the chicken with the salt and pepper (any left over can go in with the onion). Verify that your Instant Pot lid seal looks to be in good shape.
1) Brown the chicken. Set the Instant Pot to Sauté, High, and pour in 1 Tbsp of oil. When the display says "Hot", brown the chicken or chicken pieces skin side down for about five minutes each. You'll need to do this in two batches. Remove the browned chicken to a large bowl.
2) Cook the onion, celery, and spices. Pour 2 Tbsp of oil into the pot and adjust the temperature to Sauté, Normal. Add the garlic, ginger, and turmeric, stir well, and cook for about 30 seconds. Add the onions and celery, stir well, and cook for about five minutes.
3) Add the remaining ingredients. Pour in about a cup of the chicken broth and deglaze the pot, scraping up any browned bits. Add the Italian seasoning and dill. Add dark meat pieces of chicken, then the light meat (or put the whole chicken in breast side up). Put the potatoes on top, then the carrots. Pour in the remaining broth.
4) Cook the soup. Lock the lid and set the valve to closed. Press the Soup button, or set to pressure cook on high pressure for 30 minutes (counting from when full pressurization is achieved). After pressure cooking, let rest 30 minutes. Quick-release the remaining pressure.
5) Finish, serve, and store. Remove the chicken to a non-staining surface (the turmeric will stain anything it can), shred the meat, and discard the bones and skin. Return the meat to the pot. Adjust seasonings to taste. Serve in bowls that won't stain, and store in glass or ceramic containers (or plastic ones you don't mind turning yellow).
Source: https://www.onehappyhousewife.com/instant-pot-chicken-soup/
