Instant Pot Ujhazi Chicken Soup
- Prep Time:
- 15 min
- Cooking Time:
- 36 min
- Serves:
- 6
Ingredients
1 lb. Beef knuckle soup bone with meat
6 chicken drumsticks or bone-in thighs
1 yellow onion, halved
3 garlic cloves, smashed
1 medium tomato, halved
1 small yellow or red bell pepper, deseeded and halved
1 small turnip
4 medium carrots
2 celery ribs
2 GF bay leaves
1 GF clove
1/2 tsp. GF Coarsely ground black pepper
1 cup quartered small brown mushrooms
1 cup frozen peas
1/2 small cauliflower
Himalayan salt to taste (I used 2 teaspoons)
12 oz. gluten-free egg noodles or GF thin noodles cooked per package directions
Garnish; chopped fresh flat leaf parsley
Instructions
- Place beef bone, chicken, onion, garlic, tomato, bell pepper, turnip, carrots, celery, bay leaves, clove, salt and pepper into an instant pot. Add water to the marked line in the pot. Close the lid and cook on high pressure for 35 minutes.
- After 35 minutes, quick release the steam and take out the beef bone, chicken, and carrots. Cut carrots into bite-size pieces and set aside in a bowl. Discard the onion, tomato, bell pepper, turnip, celery, bay leaves and clove
- Now add the mushrooms, peas and cauliflower to the pot and cook on high pressure for 1 minute. Immediately quick release the steam, remove the cauliflower, cut into bite-size pieces and add to the bowl with meat and carrots
- To serve, first place the cooked warm noodles into a soup bowl then add meat, carrots, and cauliflower and top with hot soup. Sprinkle with fresh parsley
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