INSTANT POT CHINESE-STYLE CHICKEN SOUP

MAKES 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1¾ HOURS

Broth 1

10

5

3

3

2 250 g 1 tbsp 4 cups 1¼ tsp 3 tbsp 1 tbsp 6 whole chicken (about 1.5 kg) peppercorns cilantro stems (optional) star anise slices ginger (¼ inch thick) bay leaves dried rice vermicelli sesame oil sliced shiitake mushrooms salt soy sauce fish sauce heads Shanghai bok choy, halved lengthwise cilantro leaves (optional) lime wedges and/or chili oil (optional) Broth Place chicken, 12 cups water, peppercorns, cilantro (if using), star anise, ginger and bay leaves in 6- to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).

Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.

Cook vermicelli according to package directions. Drain; place on baking sheet to cool.

Clean Instant Pot insert; press Sauté. Add sesame oil, mushrooms and salt; cook until softened, about 7 minutes. Add Broth, soy sauce and fish sauce; bring to simmer. Cook for 10 minutes. Add bok choy; cook until tender-crisp, about 3 minutes.

Divide vermicelli and chicken among bowls; ladle soup over top. Sprinkle with cilantro (if using). Serve with lime wedges and chili oil (if using).

For the best user experience, consult your appliance manual to understand your Instand Pot model’s functions.

PER SERVING about 286 cal, 19 g pro, 10 g total fat

(2 g sat. fat), 30 g carb (3 g dietary fibre, 2 g sugar), 58 mg chol, 980 mg sodium, 629 mg potassium. % RDI: 10% calcium, 14% iron, 42% vit A, 42% vit C, 23% folate.