Instant Pot Chicken Soup Recipe  (2024)

FAQs

Why is my Instant Pot chicken so tough? ›

Why is my Instant Pot Chicken rubbery? If your chicken is rubbery it's overcooked. Choose to cook chicken breasts that are similar in size and weight to ensure the cooking time is appropriate for your IP chicken. An inexpensive kitchen scale is extremely helpful in preventing overcooking IP chicken breast meat.

Locate the soup setting on your Instant Pot control panel. It is usually labeled with a soup icon or the word “soup”. Press the button to activate the setting. The Instant Pot will automatically adjust the time and temperature for cooking soup.

This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.

It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin.

Typically, it's very easy to overcook chicken, but in the instant pot, it is difficult to do. Pressure cooking really locks in the flavor and moisture of chicken. I wouldn't cook 1 lb of chicken for 20 minutes in the pressure cooker, but if you do, it probably won't even be overcooked!

By placing cooking liquid in the bottom of the pressure cooker and placing the chicken in the steamer basket above the liquid, you are guaranteed tender, moist chicken every time. However, you can also use the cooker to make a sauce and cook your chicken submerged in flavour.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

So, how long do you boil chicken for optimal tenderness? That depends on the size of the breasts and whether they have bones. Bone-in, skin-on chicken breasts: cook for about 30 minutes (That would mean boiling frozen chicken for about 45 minutes), or until 165 degrees Fahrenheit.

So can a Crock-Pot cook better chicken than an Instant Pot? Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.

How long do you pressure homemade soup? ›

For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts. At higher altitudes, process at 15 pounds pressure. For dial gauge pressure canners at 0-2000 feet, process at 11 pounds pressure – process 60 minutes for pints and 75 minutes for quarts.

If the chicken is hard after cooking, you cooked all the moisture out of it. The juices got left in the pan or pot and/or totally evaporated away.

Like other cooking methods, a pressure cooker can give you either tender or tough meats, depending how you use it.

Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.

Overcooking leads to dry, tough, sawdusty meat with nearly no flavor. High doneness temperature for food safety. Salmonella is the food safety enemy in chicken that dies only at higher temperatures. But cooking chicken breast to an instant thermal-kill doneness temperature will cause it to dry out excessively.