I broke out my long down jacket today, so winter is officially on for me!
The colder weather means less salads, more cooked vegetables and hot soups. I usually make a variety of meat-based and vegetable soups because having a diverse diet is the cornerstone of my eating approach. Many soups also happen to be one-pot meals that freeze really well, so if you have a big pot of something, freeze them in meal size portions and rotate them throughout the looooong winter months!
Here is an Instant Pot chicken soup recipe inspired by SimplyRecipes.com that requires throwing all ingredients in an Instant Pot, pressing 1 button and walking away for an hour.
I freeze the cooked soup in 4 meal size portions.
What I love about this picture is I have 4 home-made frozen meals all ready to go on busy nights. (The bottom container is actually an Instant Pot Coconut Chickpea Curry).
- 1 3-4 pound chicken
- 4 celery stalks
- 3 medium carrots, peeled and sliced
- 1 medium parsnip, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, smashed and peeled
- 12 sprigs fresh flat leaf parsley
- 3 large sprigs fresh thyme
- 2-3 teaspoons salt
- 8 cups water
- Put the chicken in the Instant Pot, breast side up.
- Layer all ingredients on top, pour in water.
- Close the lid of the Instant Pot and make sure the pressure regulator is in "sealing" position. Select the “Manual” program, set the time to 25 minutes at high pressure.
- When done, let the pressure release naturally. (The total time it takes for the pressure cooker to come up to pressure, cook and depressurize is a little over an hour).