- 4 lb whole chicken
- 2 small carrots, washed and cut into chunks
- 1 small onion, washed and quartered
- 1 large celery stalk, washed and cut into chunks
- parsley, I use the stems, save the leaves for soup
- 1 TBSP Salt
- Enough water to cover the entire chicken and veggies
Add a whole chicken to your Instant Pot and place the carrots, onions, celery, and parsley around the chicken.
Fill with water to the maximum fill line.
Lock the lid, turn the steam vent to ‘sealing’ and using the ‘manual’ or ‘pressure cook’ button, adjust it to cook for 25 minutes at high pressure. Due to the volume of liquid, it will take about 20-30 minutes, or more to come to pressure.
When the cooking time is up let the pressure release naturally for about 15-20 minutes, then release the remaining pressure very carefully. If the liquid is coming out of the valve then let it sit for five more minutes, and then release the remaining pressure.
Carefully remove the chicken from the Instant Pot and pull off all the meat to use for Chicken Noodle soup.
Strain the chicken broth into a suitable container, add more salt as desired.
Refrigerate right away or freeze it. Makes about nine cups of chicken broth if using the 6qt pressure cooker.