即食鸡汤

家庭友善最喜欢的冬天鸡汤

使 quick chicken 汤 in the 压力 cooker! This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, 和 celery, 和 it's ready in 60 minutes. Just add noodles for chicken noodle 汤!

摄影学分: Coco Morante

The minute anybody in my house comes 下 with the slightest sniffle, I run to the store for ingredients for chicken 汤. It’s the go-to cure-all around here!

我制作的食谱很经典而且很简单,但是为了更快地准备就绪,我在压力锅中制作了这个食谱。

高压锅鸡汤

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为什么使用压力锅?

在压力烹饪 速溶锅 (或任何电压力锅)可减少相当数量的烹饪时间。使用电锅还可以使锅在烹饪时无人看管。烹饪完成后,炊具甚至会切换到“保持温暖”设置,因此您不必担心在煮完汤后立即关闭炊具。

如何在高压锅中做鸡肉汤

Just throw all the ingredients in the pot, press a button, 和 come back to piping hot 汤 later on!

方便锅中要使用哪种鸡肉

I use a whole chicken for my 汤 for a few reasons:

  • 第一, 这是最经济的方式。
  • 第二, 我喜欢混合白肉和黑肉。
  • 第三, 所有的骨头和软骨都有助于创造出丰富,营养丰富的肉汤。

You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my 汤!

即食鸡汤

最好的压力煮鸡肉的提示

  • 此食谱需要6夸脱或更大的压力锅。 锅的大小应足以容纳3至4磅的鸡。如果您有较大的高压锅(8夸脱或更大),也可以选择使用稍大的鸡肉。
  • 快速释放时要小心。 This is because liquid-heavy 压力 cooker recipes like this 汤 can release a lot of steam during the venting step after cooking.
  • 害怕蒸汽?那’s ok! 如果要完全避免蒸汽喷射,可以等待压力自然释放。只需等待高压锅的浮子阀恢复到其压力“down”位置。但是,由于此配方包含大量液体,因此将花费相当长的时间。
  • 鸡肉果冻? chicken 汤 made with the whole chicken 冷藏后通常会形成果冻般的稠度,所以不要’t be alarmed if this happens to you! The 汤 will turn back into liquid when warmed.

速溶鸡汤面

速溶锅中鸡肉汤的附加组件

  • 鸡肉面条汤: Stir some cooked noodles into the 汤; I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the 汤 itself. I mix them in just before serving, 和 store them separately from the 汤 in the fridge.
  • 鸡和饺子: 使 这个食谱e如果您在Instant Pot中’为了一些饺子而垂死!

没有速溶锅?把它放在炉子上!

Put the chicken in a large 汤 pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot 和 place it on the stove over medium heat.

When the 汤 comes to a boil, turn it 下 to low 和 simmer, covered, until the chicken is tender 和 the meat is just beginning to come away from the bones, about 1小时 和 15 minutes. Continue with the remaining steps as described in the recipe below.

更多鸡肉汤可以使您生病!

即食鸡汤食谱

  • 准备时间: 20分钟
  • 烹饪时间: 1小时
  • 产量: 4至6份

配料

  • 1块3至4磅重的鸡,或同等混合的大腿,腿或胸肉
  • 4根芹菜排骨,切成薄片
  • 3根中等大小的胡萝卜,去皮切成薄片
  • 1个中防风草,纵向减半并切成薄片
  • 1个中等大小的黄洋葱,切成丁
  • 3瓣大蒜,捣碎去皮
  • 12枝新鲜的平叶欧芹
  • 3大枝新鲜百里香
  • 4茶匙盐
  • 2夸脱水
  • 煮鸡蛋面 可选的

特殊装备:

  • 6夸脱电或炉灶高压锅(例如 速溶锅)

方法

1将鸡肉放在压力锅的锅中,乳房朝上。

A whole chicken inside an instant pot to make instant pot 汤 recipes.

2将所有其他食材放入锅中,最后倒入水中,避免飞溅. Adding four teaspoons of salt at this point will result in a well-seasoned 汤 broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes.

Water added to diced vegetables for instant pot 汤. Instant pot chicken 汤 with diced celery, broth 和 onions.

3 Cook the 汤:将锅盖放在压力锅上。确保将压力调节器设置在“密封”位置。选择“手动”程序,然后在高压下将时间设置为25分钟。 (即时锅用户还可以选择“汤”程序并遵循相同的烹饪时间。对于炉灶高压锅,请在高压下烹饪22分钟。)

压力锅将需要大约35分钟的时间才能达到压力,然后才开始实际烹饪。从密封高压锅到完成菜的总时间约为一小时。

Up close view of venting knob in the sealed position to make instant pot chicken noodle 汤. A finger is setting the time for the instant pot for instant pot 汤.

4 When the 汤 has finished cooking, wait about 15 minutes before "quick" releasing the 压力。这有助于防止大量蒸汽汤从阀中喷出。即使这样,释放蒸汽时也要小心!

You can also let the 压力 release naturally, though this will take quite a while. Wait until the 压力 cooker’s float valve has returned to its "下" position before opening the 压力 cooker.

用硅胶锅架保护手以排空速溶锅,方便速溶锅烤鸡。 压力锅上的排气旋钮的视图,用于制作IP鸡肉。

5准备鸡肉:用大钳子或开槽的勺子从锅中取出鸡肉,然后将其转移到盘子中冷却,直到您可以舒适地拿到它,大约20分钟。当您从锅中取出时,它可能会散开,所以请慢慢小心地移动。

从骨头上取下肉,丢弃骨头,皮肤和软骨。将肉切成小块或撕成小块。

Tongs remove chicken from the instant pot for instant pot chicken 汤. 砂锅菜将高压锅整只鸡切成块。 Shredded chicken for instant pot 汤.

6 Stir the chicken meat back into the 汤。将钢包放入碗中即可食用。如果需要,可添加煮熟的鸡蛋面。

Overhead view of steaming pot of instapot chicken 汤.

Let any leftover 汤 cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The 汤 may gel as it cools; it will liquefy again when heated.

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