Dump & Pressure Cook Method:
1. Chicken: For best results, we developed the recipe with bone-in skin-on chicken thighs.
- Frozen Chicken: You can use frozen chicken not stuck together in one giant block. Add 1 to 2 minutes pressure cooking time.
- Whole Chicken: If you're making this chicken soup with whole chicken, keep in mind the white meat will most likely be drier.
- Boneless Skinless Chicken Thighs: Reduce the pressure cooking time by 1 minute.
- Chicken Quarters: Use the same pressure cooking time.
2. Tomatoes:
- Canned tomatoes: You can substitute the Roma tomatoes with 1lb or 454g canned diced or crushed tomatoes. Make sure to layer them on top, and do not mix. This prevents triggering Instant Pot's "burn" error.
- No Tomatoes Chicken Soup: make our Chicken Noodle Soup
3. Unsalted Chicken Stock & Unsalted Butter: We prefer to develop recipes using unsalted ingredients for more control and consistency in the flavors. If you’re substituting with salted ingredients, taste and adjust the saltiness accordingly.
4. Double Recipe: Reduce the pressure cooking time by 1 minute because the "building pressure" time will be longer.
5. Freeze Chicken Soup: Yes, this soup freezes well.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 473kcal | Carbohydrates: 14g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 261mg | Potassium: 939mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8420IU | Vitamin C: 17.6mg | Calcium: 68mg | Iron: 2.3mg