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Bacon-Onion Jam
| Prep Time | 15 minutes |
| Cook Time | 120 minutes |
| Servings |
8 servings
|
Ingredients
- 1 whole chicken
3 1/2 pounds to4 pounds - 1 medium red onion
- 3 stalks celery
- 1 bay leaf
- 6 cups chicken broth
- 2 medium carrots thinly sliced
- 1 medium red sweet pepper coarsely chopped
- 2 cups dried wide egg noodles
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/2 teaspoon black pepper
- 3 cups baby spinach leaves
- Juice of 1 lemon
3 tablespoons to4 tablespoons
Ingredients
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Instructions
- Place chicken in the Instant Pot. Cut onion in half; set half aside. Cut remaining half into wedges; place on top of chicken.
- Cut
1 stalk of celery in half; add to pot with chicken. Add bay leaf to pot. - Slowly pour broth over all in the pot.
- Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. When cooking is complete, use a natural release to depressurize. Press cancel.
- Meanwhile, chop reserved red onion half. Thinly slice remaining
2 stalks celery. Set aside. - Once pressure is released from the pot, transfer the chicken to a large cutting board; set aside.
- Use a slotted spoon to remove and discard onion wedges, celery stalk, and bay leaf from liquid in pot. If desired, strain liquid in pot through a fine-mesh sieve; return liquid to pot if strained.
- Skim fat from top of liquid in pot if desired. Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage, and black pepper to pot.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
- When chicken is cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Add chicken to soup in the pot.
- Select sauté and adjust to normal. Cook, uncovered, for 1 to 2 minutes or until soup is heated through. Press cancel.
- Stir in spinach and lemon juice just before serving.
Recipe Notes
Asian Chicken Noodle Soup
Prepare as directed except substitute 8 ounces rice noodles for the egg noodles, substitute 2 tablespoons reduced-sodium soy sauce for the salt, substitute 3 tablespoons to 4 tablespoons rice vinegar for the lemon juice, substitute shredded napa cabbage for the spinach, and substitute 2 tablespoons finely chopped fresh ginger for the dried thyme.
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Delicious!
Easy, quick and family loved it!
My family loved it. However, not enough noodles for the amount of chicken. I used a whole package of egg noodles with 3 more cups of chicken broth.
This is a delicious recipe. I left out the sage and garlic, only because of preference. It turned out fabulous!
Delish!!! I used boneless skinless breasts and they were tender and amazing!! Also added some baby potatoes with the rest of the veggies. I would maybe increase the liquid to 8 cups next time. With the egg noodles and potatoes the liquid broth was scarce. But very good and we will make again!!!
Do the times or ingredients differ for the 6qt vs the 8qt InstantPot?
When you cook chicken on poultry setting (which Duo60 doesnt have so i used meat setting), how long does it take??
I made in 8 qt and it was perfect. Very tasty
Delicious! Like others have said though I thought there was far too few noodles for the amount of chicken so I increased the chicken stock to 8 cups and added a whole package of noodles.
I love it!
This recipe turned me into a chicken noodle soup addict. Making it weekly. Use skinned chicken breasts. Easy easy! I add a whole pound of noodles and add more broth to compensate.
My husband isnt a fan of chicken & he loved this soup! So did I!! So delicious
Sooo good!!!
Family loved it.
Healthier substitute for noodles: brown rice!
Probably the best chicken noodle soup I’ve ever had!
Made this for my sweetie. He said it was delicious the first night and got better with each subsequent day.
Oregano is awesome in this!
How long does the chicken have to cook? I don’t have the Poultry setting so maybe there is a preset time on that setting?
Made this tonight for the family. Skipped the sautee step and roasted the red pepper before adding it. Turned out awesome. I’ll definitely be making this again. Only thing I needed to add was more pepper for my own liking.
Yarn4Me The poultry setting is high pressure, 30 min, natural release
Yum!
My first meal and it turned out great! Thanks for the great recipie.
Delicious!
Really good but I used chicken breast to reduce cooking time. I cooked the chicken and vegetables at the same time to reduce cooking time.
Love it!
Why isn’t the cooking time for the chicken included? Nuts. Poultry and More require a cook time. Is it the usual 6 minutes per pound plus 2 minutes? Why does the recipe say that the cook time is 120 minutes? Was the editor of this recipe and cookbook sleeping?
This was delicious, definitely improved after cooling overnight and reheating. Husband loved it.
Hi Paul,
The Poultry Function on More has a default preprogrammed cooking time.
If you do not have a poultry program use Pressure Cook on high pressure, for 30 min
Really good! I added extra broth, noodles and carrot. Im surprised i liked the spinach and lemon in it as much as I did. Definitely worth repeating.
This was the best chicken noodle soup i have ever tasted. Definitely a keeper.
Delicious! I used Kale instead of spinach and cookec it with other veggies in soup. Reslly good. Directions stink but figured it out. Chicken cooks in 8. Minutes in broth with natural release thst lasted another 10 min. Then open stesm. May need to add more broth. Loved it!!
Thanks for the information on the preset “The Poultry Function on More has a default preprogrammed cooking time.” I was also confused by this.