Instant Pot Chicken Soup with Black Garlic
Cold and flu season got ya down? Not for too long we hope... but be sure to add this soup to your regime to get yourself nourished and feeling better in no time.
There is nothing more comforting than a delicious, hearty, and healthy bowl of chicken soup. On sick days, rainy days, snow days, or those days where we just need that comfort food, we cook up chicken soup. Last year we splurged and bought ourselves an Instant Pot. This machine is incredible, making amazing meals in just half the time. For soups in particular, it can take 30 minutes but it tastes like it has been simmering on your stove for hours and hours and hours. It is that good. Ok, enough about the Instant Pot... here is our chicken soup recipe with the added benefits of black garlic:
Chicken Soup with Black Garlic
- 2 Tablespoons of butter
- 1 Tablespoon olive oil
- 2 Chicken breasts, bone in and skin on
- 2 Celery Stalks, chopped
- 2 Carrots, chopped
- 2 Med. Russet Potatoes (or any 2 medium size potatoes will do), cubed
- 1 Med. Onion, chopped
- 2 Cloves of Black Garlic, whole
- 1 Clove of garlic, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1/2 Tablespoon Fresh Ginger, chopped
- 1/4 Teaspoon Cinnamon
- 1 Chicken bouillon cube
- 8 Cups of water
Set the Instant Pot to saute, and brown the chicken on all sides in the oil. Add the butter, all the vegetables, ginger, chpped garlic, and saute for 5 minutes. Add the 8 cups of water, bouillon cube, parsley, cinnamon, 2 cloves of black garlic, and season with salt and pepper.
Close the lid securely. Set the Instant Pot to the Soup setting and set the timer to 15 minutes.
Once the Instant Pot cycle is complete, naturally release the pressure for 10 minutes. Follow the manufacturer's guide for quick release after the 10 minutes has passed. Carefully unlock and remove the lid.
Remove the chicken pieces from the soup and shred with two forks, and add back to the soup.
If you prefer to add noodles or rice to your soup, you may do so now and set the Instant Pot to saute until the noodles/rice is cooked through.
You may notice that your soup is darker in colour, and this is due to the addition of the black garlic. Serve with nice warm, crusty bread.