Disabled Kitchen Recipe: Instant Pot Chicken Soup for Canning or Freezing

Disabled Kitchen Recipe: Instant Pot Chicken Soup for Canning or Freezing

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

Disabled Kitchen Recipe: Instant Pot Chicken Soup for Canning

Course Main Dish
Cuisine Northern European
Author Jules Sherred
Prep Time 25 minutes
Cook Time 1 hour 2 minutes
Passive Time 3 hours
Total Time 4 hours 27 minutes
Servings 6 500 ml jars
Calories 196kcal

Ingredients

  • 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

Instructions

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.

Pressure Canning

  • 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.

Notes

It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
Best Roast Chicken recipe.

 

Never Miss a Post!

Enter your email address to subscribe to this site and receive notifications of new posts by email.

Liked it? Take a second to support Disabled Kitchen and Garden on Patreon!
Jules Sherred
hello@disabledkitchenandgarden.ca

Jules Sherred is a gender noncomforming autistic disabled trans man. He has lupus with many secondary disorders, including but not limited to, psoriatic arthritis in every joint, fibromyaligia, irritable bowel syndrome, chronic migraines, and antiphospholipid syndrome -- a bleeding and clotting disorder. He also has Complex Post Traumatic Stress Syndrome (C-PTSS). He has found great physical and psychological relief in Instant Pot-ting and AeroGarden-ing. After coming up empty trying to find disability resources, written by disabled people, on how to create a disability-friendly kitchen and garden that has multiple benefits, he decided to take matters in his own hands by sharing what he has learned.

No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Disabled Kitchen and Garden

FREE
VIEW