INGREDIENTS

  • 1 whole chicken (about 4 pounds)
  • 1 medium onion, quartered
  • 6 cups water
  • 1 tablespoon kosher salt
  • 6 whole black peppercorns
  • 2 celery stalks, diced
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS

  1. Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid.
  2. Press the Manual button and enter 45 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution.
  3. Strain the stock, and set aside.
  4. Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot.
  5. Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid.
  6. Press the Manual button and enter 5 minutes.
  7. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the rosemary and thyme.
  8. Sprinkle the soup with parsley and serve.

SERVES 4 PRESSURE TIME: 50 MINUTES