Instant Pot Poached Chicken Soup

Saturdays in our house is “Soup and Smoothie Day.” We usually have a soup for lunch and a smoothie for dessert. One of the most comforting Korean soups is samgyetang, which is a chicken soup made with ginseng (ew) and a lot of other ingredients. It’s time-consuming to make, so we like this super-modified version using chicken breast. Chicken thighs would work great, too – probably tastier because of the extra fat. I even cook this from frozen chicken! I love this with a little bit of ginger, but half my family hates ginger 🙁 so I omit it. This is also great for when anyone is sick.

Serves 2-3

You’ll need:

  • 1 frozen boneless, skinless, chicken breast
  • 1/2 an onion
  • 5-6 cloves of garlic
  • 4 cups of water
  • Salt and pepper to taste
  • Chopped green onions, optional
  • Sesame seeds, optional
  • Small slice of ginger, optional

Directions:

    • Put chicken in instant pot with 4 cups of cold water, add garlic and onion, ginger if using, and a generous pinch of salt.
    • Set to “Poultry” (15 minutes) and walk away! Quick release or natural pressure release for 10 minutes, your choice. Remove chicken breast, and shred with your awesome hand mixer, or using two forks.
    • Put shredded chicken back into the soup, give it a good mix, and season to taste. Ladle in bowls, garnish with chopped green onions and sesame seeds, and serve with white rice.
    • Make this awesome dipping sauce for the chicken: combine about 1 TBSP of coarse salt, 2 tsp of black pepper, 2 tsp of crushed sesame seeds, and a pinch of gochugaru (Korean chili pepper flakes). Dip the chicken in the mixture while eating, and sprinkle some in your soup for extra flavor.
    • You can make this into kalgooksu (knife cut noodles), by adding cooked noodles to this soup after the chicken is shredded.

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instant pot poached chicken
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Instant Pot Poached Chicken Soup

Cooks from frozen in 15 minutes!

Cuisine Korean
Servings 2

Ingredients

  • 1 frozen boneless skinless, chicken breast
  • 1/2 an onion
  • 5-6 cloves of garlic
  • 4 cups of water
  • Salt and pepper to taste
  • Chopped green onions optional
  • Sesame seeds optional
  • slice Small of ginger optional

Instructions

  1. Put chicken in instant pot with 4 cups of cold water, add garlic and onion, ginger if using, and a generous pinch of salt.
  2. Set to "Poultry" (15 minuteand walk away! Quick release or natural pressure release for 10 minutes, your choice. Remove chicken breast, and shred with your awesome hand mixer, or using two forks.
  3. Put shredded chicken back into the soup, give it a good mix, and season to taste. Ladle in bowls, garnish with chopped green onions and sesame seeds, and serve with white rice.

Recipe Notes

Make this awesome dipping sauce for the chicken: combine about 1 TBSP of coarse salt, 2 tsp of black pepper, 2 tsp of crushed sesame seeds, and a pinch of gochugaru (Korean chili pepper flakes). Dip the chicken in the mixture while eating, and sprinkle some in your soup for extra flavor.

You can make this into kalgooksu (knife cut noodles), by adding cooked noodles to this soup after the chicken is shredded.

 

 

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