This Instant Pot Chicken Soup recipe is perfect for pressure canning or freezing if you don’t have a pressure canner or the spoons for canning. It’s an extremely easy dump and cook recipe with only 4 steps for the cook phase.
Prep time is 25 minutes in two parts. Cook time is 62 minutes in two parts. And there is a whole bunch of hurrying up and waiting while the Instant Pot and pressure canner does its things.
Heat index is mild-medium but it’s the kind of heat that also warms up your entire body for a good while.
Makes 6 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.
Instant Pot Chicken Soup for Canning Needed Items
- 6 quart Instant Pot
- 23 quart canner
- Cutting board
- Food pressure or chopper attachment for your immersion blender
- Vegetable peeler
- Garlic press and peeler
- Fine-hole grater
- Measuring cups and spoons
- Slotted ladle
- Wooden spoon
- 5-piece canning set
- Plastic ladle
- 6 x 500 ml regular mouth canning jars
Disabled Kitchen Recipe: Instant Pot Chicken Soup for Canning
- 1 carcass chicken From the Best Roast Chicken recipe with the lemon, herbs and garlic.
- 7 cup water
- 3 stalks chopped celery small pieces
- 4 large chopped carrots
- 1 large russet potatoes cut into small cubes
- 1 cup chopped onion
- 1 tbsp minced garlic I use about 10-11 cloves
- 1 tbsp grated ginger About the size of a thumb
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 leafs bay leafs
- 2 tsp sea salt
- 2 tsp black pepper
Instant Pot Chicken Soup
- In a 6 qt Instant Pot, add the leftover chicken carcass from your roast chicken, including the lemon, herbs and garlic. Substitution: You can substitute with 0.454 kg (1 lb) of boneless skinless chicken thighs.
- Cook on Soup/Broth setting for 1 hour. When done, you can natural release or quick release, it's up to you. Note: Normally, I do soups at High Pressure, but this is the only thing I cook that requires more than 10 minutes. So I cook it on the Soup/Broth setting so I don't mess up my High Pressure presets.
- While your chicken stock is cooking, prepare your garlic, ginger, potatoes, carrots, celery, onion, herbs and spices. You can substitute the carrots and celery for 4 cups of frozen veg. Place in the fridge until you need it.Note: If you think this will be too spicy for you, cut the ginger and pepper amounts in half.
- Once the Instant Pot is done, remove the lid. Using tongs and a slatted ladle, remove the chicken pieces, placing it in a bowl. Compost (or discard if you don't have curb-side compost pick up) the bones, lemon peels and big chunks of herbs. Do you best to remove all the bones.
- Dump all ingredients into the Instant Pot. Cook at High Pressure for 2 minutes. Natural Release for 10 minutes and quick release the rest. This time, you want to quick release because you don't want to overcook the potato and veg. To speed up Natural Release time, place cold wet dish cloths on the metal parts of the lid. You'll have to re-wet them a few times.
- While the Instant Pot is going on its 2-minute cook cycle, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot. Note: Ignore the fact I have 8 jars in the canner.
- While the Instant Pot is releasing pressure after the 2-minute cook cycle, put the lids in a small pot and boil for at least 5 minutes.
- Once you've finished cooking the Chicken Soup, fill the jars leaving 3 cm (just over 1 inch) of head space. Use a plastic ladle.
- Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
- Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.
- When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.