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Instant Pot chicken soup

See original recipe at: mommypotamus.com
kept bysarahnaree
recipe bymommypotamus.com
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Ingredients: 

3 chicken legs
3 carrots roughly chopped
1 onion sliced
1 tablespoon thyme and rosemary
2 whole bay leaves
1 tablespoon sea salt
1 teaspoon freshly ground black pepper

  1. In the liner pot, add the vegetables first, then, chicken, and the herbs on top.
  2. Add 4-5 Cups of cold water.
  3. Close the lid tightly and close the vent.
  4. Press “SOUP”.
  5. When the timer goes off, release the pressure naturally, using Natural Pressure Release. It may take about 20-30 minutes after the timer goes off for the vent to open.
  6. Open the lid, debone the meat.  Meat falls off the bones and bones can be picked out with tongs.

 

See original recipe at mommypotamus.com

 

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