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Easy Homemade Chicken Broth in an Electric Pressure Cooker

If you have an Instant Pot or other electric pressure cooker, delicious homemade chicken broth takes just a few minutes of prep. This technique can easily be applied to other types of broth as well.

The ingredients

When I make chicken broth, I prefer to use bones from a cooked chicken. It’s easy to cook a whole chicken in an electric pressure cooker, or use an oven-roasted or rotisserie chicken. Save the bones for broth to make a chicken stretch farther meal-wise. You can make the broth immediately after de-boning a cooked chicken. If you’re short on time, store the bones in the freezer until you’re ready.

To flavor the broth, I like to add some combination of carrots, celery, onion, garlic, salt and pepper. I usually use:

  • one onion peeled and cut into chunks
  • one or two carrots
  • two to three celery stalks broken into two or three pieces each
  • two to three cloves of peeled garlic
  • a few peppercorns
  • about 2 teaspoons of salt.

It’s easy to add salt and pepper to taste to the finished broth, so I lean toward adding less at the beginning.

Herbs like sage, bay leaf, parsley, basil and oregano are great additions, too. You could also add jalapeno to give it some spice.

Making the Chicken Broth

To make the chicken broth, put the bones, chosen vegetables and seasonings into the pot of your electric pressure cooker. Add enough water to cover the ingredients by 1-2 inches. Lock the lid and manually set the pressure cooker to cook on high pressure for 2 hours. When it’s done, depressurize naturally.

Once it’s cool enough to handle, I like to pour it through a mesh strainer to get all the small bones and vegetable remnants out. If not using the broth within a few days, it’s best to store it in the freezer.

That’s it. With a just few minutes of prep to assemble the ingredients, an electric pressure cooker makes flavorful chicken broth that tastes like it was simmered on the stove all day long. Unlike on the stovetop, though, there’s no worry about it boiling over, and the time is dramatically reduced.

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Whole Chicken and Potatoes for Electric Pressure Cookers

whole chicken recipe for electric pressure cookers

Whole chickens are inexpensive, frugal type of meat. They provide easy leftover meals, and you can use the bones to make homemade broth for soups and to flavor other meals. While you can cook a whole chicken in an Instant Pot or other electric pressure cooker (this is the type I have) just by seasoning it and adding it to the pot with liquid, a few extra steps will add even more flavor to the final result.

Customize your whole chicken

I like to keep the seasonings fairly neutral so that I can get creative with the leftovers. My family often gets bored with multiple meals of chicken and vegetables. If I use some of the chicken for chicken tacos for the next meal and chicken soup with the rest, it makes it less monotonous.

In this recipe, to keep it neutral I use salt, pepper and poultry seasoning to flavor the chicken. It’s easy to adapt the seasonings for a different twist. Cumin, chili pepper and cayenne pepper work well for making chicken chili, tacos or tortilla soup with the leftovers. Garlic, ginger and orange zest work well for making leftover chicken stir-fry. Get creative with the flavors you like.

You can also leave out the potatoes or swap them out for other hardy vegetables. Root vegetables hold up the best with the longer cooking time the chicken requires. Sweet potatoes, carrots and parsnips are some possibilities.

Slow cook

One neat feature on most electric pressure cookers is the ability to use them as a slow cooker. If you’d rather slow cook your whole chicken, follow the steps through step 11. Instead of locking the lid and setting it to cook under high pressure, keep the lid in the venting position and select the slow cook setting. You will want to cook the chicken for about 3-4 hours on “high” slow cook or 6-7 hours on “normal” slow cook, which is the equivalent of “low” on a traditional slow cooker. I do recommend double-checking the instructions for the slow cook setting on your pressure cooker, as there may be some variations.

Electric Pressure Cooker (Instant Pot) Whole Chicken and Potatoes

This is my method for cooking a flavorful whole chicken and potatoes in an electric pressure cooker. After a little prep work, you can walk away and let the pressure cooker do it's job without having to check on it or worry about overcooking. I'm using an 8 quart electric pressure cooker. If yours is smaller, you may need to adjust the size of the chicken and other ingredients accordingly.
Prep Time25 mins
Cook Time35 mins
Course: Main Course
Servings: 6 people

Equipment

  • Electric pressure cooker
  • Trivet or rack insert for the electric pressure cooker

Ingredients

  • 5-6 lb whole chicken, giblets removed
  • 1 large onion, cut into wedges
  • 5-6 medium potatoes cut into large chunks Firmer potatoes, like Yukon golds work a little better, but I used Russets because that's what I had on hand.
  • 4 tbsp coconut or other high heat oil
  • 3/4 cup water or chicken broth
  • salt
  • pepper
  • poultry seasoning

Instructions

  • Season both sides of your chicken with your choice of seasonings. I used salt, pepper, and poultry seasoning, but you can adjust this to your family's taste.
  • Select the "Saute" setting on your pressure cooker.
  • Add the coconut oil to the pot and heat until melted and shimmery.
  • Brown the whole chicken on both sides in the coconut oil until lightly browned. I use this time do cut up the onion and potatoes.
  • Remove the chicken and set aside.
  • Add the onion wedges to the pot and cook until translucent and starting to brown.
  • Add about 1/2 cup of water or broth to the pot with the onions to deglaze the pot. Be sure to scrape up the browned bits from the bottom of the pot to mix into the liquid.
  • Turn off the "Saute" function.
  • Place the trivet on top of the onions and liquid in the pot. Add about 1/4 cup more of water or broth to the pot.
  • Place the browned chicken on the trivet.
  • Place the potato chunks around and on top of the chicken.
  • Lock the lid in place and cook on high pressure for 35 minutes.
  • Allow the pressure to release naturally and carefully open the lid.
  • Check the temperature of the chicken to ensure that it has reached at least 165 degrees Fahrenheit. If not done, cook for another 3-5 minutes under high pressure and recheck.
  • Carefully remove the potatoes, chicken and trivet.
  • Optional: Press "Saute" and allow the onions and liquid to simmer for a few minutes to condense the liquid to serve over the chicken and potatoes.
  • Optional: Place the chicken on a broiler-safe pan and place in the oven under the broiler for 3-5 minutes to crisp up the skin.
  • Plate and serve with a side of veggies.

Notes

I like to keep the seasonings fairly neutral so that I can get creative with the leftovers without worrying about seasonings clashing. In addition to potatoes, other root vegetables such as carrots can be used. 
Whole Chicken and Potatoes for Electric Pressure Cookers

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Easy All in One Electric Pressure Cooker Meal

For busy weeknights, there’s nothing better than an all in one meal that practically cooks itself. Prepare everything the night before and keep it in the refrigerator until it’s time to cook for even more time in the evening. You could even prep the vegetables and meat and store in the freezer for last minute meals.

The basics

This is more of a how-to than a recipe. You can really use however much of the ingredients based on how much food you need and your pressure cooker’s size. For my family of five with two little appetites, I used about four chicken breasts, three cups of rice and water, one jar of sauce and all the broccoli I could squeeze in and around everything.

You can easily swap out the protein for whatever you prefer. Ideally, it should be cut into small, bite sized pieces prior to cooking. With the chicken breasts, I’ve been able to cook them from frozen first and cut them later, but it’s not ideal.

This time, I used broccoli, but it was a little overdone for my liking. Root vegetables cut into bite sized pieces or frozen peas or green beans are probably better for all in one meals like this.

The sauce

To make it super easy, I started with a jar of Korma simmer sauce from Aldi. You could easily substitute any store bought or homemade sauce. Canned soup, salsa, tomato sauce or even just broth are all options. Tailor it to your family’s tastes.

Assemble the ingredients

I used an old rice cooker pot for the rice. Any heatproof container that is big enough to hold the rice and cooking liquid but small enough to fit in your pressure cooker’s cooking pot would work.

I put the chicken and broccoli under and around the rice pot. Then I filled the rice pot with appropriate amounts of rice, water and salt.

The Korma went on top of the broccoli and chicken, and I added about half a cup of water just to make sure there was plenty of liquid. If you use broth or a thinner, liquid sauce, the water isn’t necessary.

Cooking

Finally, I set the whole thing in my pressure cooker and cooked it with the “Rice” setting. My electric pressure cooker is a GoWISE USA brand. Recipes for the Instant Pot brand usually work as written for mine, so I assume that setting would work for the Instant Pot and other similar pressure cookers.

Here is a terrible picture of the end result. I promise it tasted better than it looks. A homemade sauce would have been healthier, I’m sure. When you are strapped for time or having to make do without a fully functioning kitchen, though, it’s lots better than having to rely on fast food.

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All in one Electric Pressure Cooker Meal
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Potato Ham Soup for EPCs Dairy and Gluten Free

In my Tips to Save Money on Food post, I mention buying ham on sale after the holidays. I love cooking a ham at the beginning of the week. It provides sliced ham for a few meals. Then I cook a pot of red beans or pinto beans with what’s left of the meat and the ham bone for lots of flavor and richness.

Sometimes that gets boring, though. After cooking a ham on Sunday, I wanted something to use some of the ham that was different but easy. I also needed something that used ingredients I already had on hand. A quick internet search found this delicious Potato Ham Soup shared by Sandy at Simply Happy Foodie. It’s written for one of my favorite appliances, the electric pressure cooker, and uses basic ingredients that are common kitchen staples.

Since this isn’t my recipe, I’m linking to the original at Simply Happy Foodie. I made a few changes to the original to make it gluten and dairy free. I also had to make a few adjustments to make it work with what I had on hand. Those I will share here.

Potato Ham Soup hacks

  • In place of milk or cream, I used coconut milk to make it dairy free. Almond or cashew would probably work well, too.
  • For the flour, I subbed an all-purpose gluten free flour blend. Cornstarch also works well as a gluten free thickener. I would recommend reducing the amount of cornstarch to 1-1.5 tablespoons, though, because, to me, cornstarch gives things a different flavor.
  • I had russet potatoes on hand, so that’s what I used.
  • The recipe called for thyme. I’m out, so I added poultry seasoning instead.
  • The original recipe suggested cheese as an add-in. To add a little cheesy flavor without dairy, I sprinkled in about a tablespoon of nutritional yeast.

That’s it. This soup is a great way to use up leftover ham. With an electric pressure cooker it’s done in under an hour, start to finish. Check it out at Simply Happy Foodie, and if you need a gluten-free or dairy-free option, use the adjustments I’ve shared here.

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Potato Ham Soup
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Sausage Potato Soup for the Electric Pressure Cooker

I love the slightly spicy, creamy Zuppa Toscana soup from Olive Garden. Since going gluten-free and dairy-free, Zuppa Toscana and pretty much anything Olive Garden are out of the question. With the cold weather, though, I really crave soups. I made some potato soup a few days ago that was yummy, but just not the same. Today I realized I happened to have everything I needed to attempt a sausage and potato soup very much like Zuppa Toscana.

It doesn’t have quite the same creaminess due to substituting almond milk. Cashew milk is a creamier substitute, but I didn’t have any on hand. For a first dairy-free attempt, it turned out pretty darn close.

I made my sausage potato soup in my electric pressure cooker. You could easily make it in a slow cooker or on the stove top, but I like how the pressure cooker really develops the flavors, similar to cooking in a slow cooker but without the long cook time. I also love that I can use the saute function on my pressure cooker to brown the sausage. This prevents having to dirty a skillet, like I would if I used a slow cooker.

Sausage Potato Soup

Dairy and gluten free sausage potato soup inspired by Olive Garden's zuppa toscana. I prefer making it in my electric pressure cooker but it could easily be done in a slow cooker or on the stove top.
Prep Time15 mins
Cook Time30 mins
Course: Soup
Keyword: dairy free, Electric Pressure Cooker, gluten free, Instant Pot, simple
Servings: 6 people

Equipment

  • Electric Pressure Cooker, unless cooking on stove top or slow cooker.

Ingredients

  • 1 lb Ground Sausage
  • 3-4 Largish potatoes, sliced
  • 1 medium Onion, diced White or yellow.
  • 2-3 cups Kale, torn or chopped. Could substitute spinach or other greens.
  • 6-8 cups Chicken broth (gluten-free if desired) You want enough to cover the rest of the ingredients in the pot without too much over.
  • 2 cups Almond or Cashew milk
  • Salt to taste
  • Crushed red pepper to taste
  • 1 tbsp olive oil

Instructions

  • Select the "Saute" function on the pressure cooker.
  • Add the olive oil and brown the sausage.
  • Add the onion a few minutes before the sausage finishes browning to soften.
  • When the sausage is browned, turn off the "Saute" function.
  • Add the potatoes, kale, broth and seasonings. Do not add the almond or cashew milk yet.
  • Lock the pressure cooker's lid in place and select the "Soup" function. I used the 30 minute function.
  • After the cooking is complete, either wait for pressure to naturally release or CAREFULLY do a manual release. Soups spray and spatter if you immediately try to release the pressure, so I recommend waiting at least ten minutes if you are going to manually release the pressure.
  • Add the almond/cashew milk and stir. The soup should be hot enough to heat the milk addition without additional cooking.
  • Enjoy!

Notes

I don’t really measure recipes like this, so most measurements are approximate.
The stove top instructions are basically the same. Brown the sausage in a big soup pot, add the ingredients except the milk and simmer for around thirty minutes. Add the milk and serve. 
For the slow cooker, brown the meat on the stove, add everything but the milk to the slow cooker and cook on low for 4-6 hours. Add the milk and serve.

Please leave a comment if you try this and let me know how it turns out. If any of my instructions need clarification, don’t hesitate to ask in the comments, too.

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Sausage Potato Soup Electric Pressure Cooker Instant Pot

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Why I Love my Electric Pressure Cooker, aka Knockoff Instant Pot

This was originally posted in 2017. Since I’ve found my pressure cooker to be super helpful with eating healthy at home, it seems appropriate to share for the new year.

Last Christmas my lovely parents bought us an 8 qt. GoWise Pressure cooker that I have used almost daily ever since. This is the exact one I have:

With all the sales happening, and the Instant Pot craze still going strong, I know lots of people will be getting an electric pressure cooker and then wondering what to do with it. At least that’s what I did. Now that I’ve used mine for a while, I have some favorite uses for it to share with newbies. I have never used an official Instant Pot, so I can’t say how they compare. They should work about the same, though, so if you have an Instant Pot or other similar electric pressure cooker you should be able to enjoy all this awesomeness, too.

Boiled eggs: Boiled eggs on the stovetop are easy, unless you’re getting ready for work or school or have young children or are otherwise easily distracted. Then you either burn them or undercook them. Peeling them also is hit or miss. Sometimes the shell comes off easily, other times it takes half the egg white with it.

In the electric pressure cooker, I can put a dozen eggs in the steamer basket with a little water, push the button for eggs (mine has 1,3, and 5 minute settings for soft, medium and hard), and forget about it. The end result is perfectly cooked eggs that peel so easily my two year old can do it.

Potatoes: Even in the microwave, I have a hard time getting potatoes and sweet potatoes to cook properly. It seems like I always have to restart it a few times to finally get them done. With the pressure cooker, I set it for 15-17 minutes depending on how soft I want them, and they are always done. I’m trying to quit using my microwave all together, too, so the pressure cooker is definitely the faster option compares to the oven.

Slow cooker recipes: Anything you’d make in a crockpot can be cooked in the pressure cooker. You can either use the slow cooker setting, or, if you forgot about cooking dinner until after lunch, you can cook it under pressure and have it done in an hour or less.

Not only that, but, unlike with a slow cooker, you can use the sauté setting to brown meats or anything that needs browning first. That means more flavor with fewer dirty dishes.

Beans: If I forget to presoak dry beans, I’ll put them in my pressure cooker for five minutes to do a quick presoak, drain, and add back to the pot along with the seasonings and broth or cooking water, then cook using the bean setting. It’s possible to skip the presoak entirely and go straight to cooking, if I’m short on time, but I prefer to presoak when I can.

If I get them cooking early enough in the day, I’ll switch to the slow cooker setting after they’ve cooked with pressure. That gives them the super yummy, second day flavor on day one.

Stews, soups and curries: Browning meats and onions in the pot add flavor, and you can use the pressure then slow cook trick to further develop the flavor.

Bone broth: Normally I would simmer bones all day on the stove for broth. With the pressure cooker, I set it to the two hour maximum time and get yummy bone broth.

Stackable foods: Smaller meats like chicken breasts, vegetables and rice can be put into separate heat-proof containers and steam cooked at the same time. I usually cook too much at once to do that, but when it works out, it is handy and doesn’t heat up the kitchen like using the oven.

Rice: It cooks rice even better than my little rice cooker, and I don’t risk burning it like I do on the stovetop. (There’s lots of distractions here, people.) I don’t use it much for rice, though, since I usually cook curries and things I serve with rice in the pressure cooker. Whenever my rice cooker dies, though, I’m seriously considering a second, smaller pressure cooker as a replacement.

Yogurt: I haven’t quite perfected yogurt with any method yet, but so far, the best I’ve made is in jars on the trivet in the pressure cooker. It is still a little runny, but it works well for smoothies.

Baking: I’ve only done this once, but thought I’d mention it. You can bake cakes and breads in it by setting the bread or cake pan on the trivet and adding water to the pot for steam. This helps keep the bread or cake moist, which is especially handy for baking with gluten or grain-free flours.

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Easy Instant Pot Chicken and Vegetable Quinoa

My kitchen is getting overrun with recipes needing organized. To help, I’m typing them here where they are easy to find and print, if needed. First up is a super simple chicken and vegetable quinoa recipe for an Instant Pot or other electric pressure cooker.

Chicken and vegetable quinoa

Instant Pot Chicken and Vegetable Quinoa

Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Prep Time15 mins
Cook Time1 min
Course: Main Course, Side Dish
Servings: 6 people
Author: Charity

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1 tbsp oil olive oil, coconut oil or preferred cooking oil
  • 1 medium onion, diced
  • 1 cup chicken breast, cut into bite sized pieces Could also use pre-cooked, shredded chicken
  • 1 cup frozen mixed vegetables
  • 2 cups quinoa
  • 2 cups chicken broth or water
  • salt and pepper to taste

Instructions

  • Turn the pressure cooker to "Saute" and add oil.
  • Add the onion and chicken if you are not using pre-cooked chicken.
  • Saute until the onion is translucent and chicken is browned.
    Sauteing Chicken and Onion
  • Press "Cancel" to stop sauteing.
  • Add broth, quinoa and vegetables to pot and stir.
  • Add salt and pepper, if desired.
  • Lock the lid and set cooker to one minute on high pressure.
  • Allow pressure to release naturally when done.
  • Fluff with fork and serve.

Notes

The great thing about this recipe is it is easy to customize. Try it with beef, sausage, tofu, or skip the protein and add more vegetables. If you have leftover chicken, shred it and use it instead of raw chicken breasts.
Clean out the veggie drawer and use whatever you have on hand.
Change up the flavor by adding soy sauce, hot sauce or your favorite seasonings.
It's easy to pack for lunches or take on picnics, too.

Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.