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.
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.
Author: Jules Sherred
Course: Main Dish
Cuisine: Northern European
Disabled Kitchen Recipe: Instant Pot Chicken Soup for Canning
Amount Per Serving
Calories 196Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Vitamin A 9000IU180%
Vitamin C 17.3mg21%
* Percent Daily Values are based on a 2000 calorie diet.