This is probably the easiest recipe we’ve ever come up with, and it makes two meals in one as you can shred as much of the chicken as you like in to the soup, and save the rest for later.
Best served sprinkled with fresh chopped parsley.
1 whole chicken ~1.5Kg
2 carrots, peeled and chopped
2 celery sticks, chopped
2 sprigs fresh rosemary
1 handful mushrooms, quartered
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Ensuring you have piereced the skin, add the chicken followed by all other ingredients and pour in enough water to cover the chicken.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to suit the size guide below, then press START.
900g - 1.2kg - 30 minutes
1.2kg - 1.4kg - 35 minutes
1.4kg - 1.8kg - 45 minutes
1.8kg - 2kg - 50 minutes
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the chicken and set aside. Then sieve the soup in to bowls for serving. Tear slivers of chicken and serve in the broth, saving the rest of the chicken for later.