Chef Matt’s Instant Pot Chicken Soup
4 or 5 boneless, skinless chicken thighs
2 large carrots, peeled chopped
2 celery stalks, cleaned and chopped
half of one brown onion, diced
2 garlic cloves
1/2 tablespoon coarse salt
5 whole black peppercorns
2 bay leaves
8 cups of water
Note: This is for 6-quart electric pressure cooker
To make, put all ingredients in pot, stir, and set to cook for 25 minutes on high pressure. Use natural pressure release. Garnish with fresh parsley, if desired.
What is mirepoix? https://youtu.be/le35iKpxMus
Chicken thighs vs. chicken breast: https://youtu.be/d45tIiC2A44
01:56 What type of chicken for soup?
02:40 How to make Instant Pot Chicken Soup
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