Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change The Way You Cook
by America's Test Kitchen.
With this recipe, it is important to release pressure quickly rather than letting the pressure drop naturally, which can take 10 or 15 minutes, during which time your food continues to cook. To release pressure quickly, you have two options.
You can carry the pressure cooker to the sink and run cold water over the outer edge of the lid so the water runs over the lid and down the sides. Be careful that the water does not run directly over the vent or valve.
Or you can use the quick release valve, which is what America's Test Kitchen recommends. Every model is a little different, but on my pressure cooker, my quick release valve is a little rubber button on the lid. I press it down with the handle of a wooden spoon (to prevent a steam burn on my fingers) and the steam hisses out. You will be amazed at how much steam is in there. A quick release valve still takes about a minute or so until the pressure drops enough to be able to unlock the lid.
Whichever method you use, be sure to open the lid away from you so the steam does not burn you.
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried leaves)
8 cups water
4 carrots, peeled and sliced 1/2-inch thick
2 celery ribs, sliced 1/2-inch thick
2 tablespoons soy sauce
1 whole chicken, 31/2 to 4 pounds, giblets discarded
Salt and pepper
4 ounces (2 2/3 cups) wide egg noodles
1/4 cup minced fresh parsley
Heat the oil in a pressure cooker pot (a 6- or 8-quart is ideal) over medium heat until shimmering. Add onion and cook until softened, about five minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in the pot.
Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. (If your chicken is larger than 4 pounds, you will need to add more time — up to 10 minutes more for a 5-pound bird. America's Test Kitchen does not recommend cooking a bird larger than 5 pounds.) Remove pot from heat and use the quick release valve to release pressure. Carefully remove the lid, allowing steam to escape away from you.
Transfer chicken to a cutting board and let cool slightly, then shred meat into bite-sized pieces, discarding skin and bones. (I used tongs and a fork to do most of this work to prevent burning my fingers, and left some meat on the bones for sandwiches the next day.) Meanwhile, using large spoon, skim and discard excess fat from the surface of the soup. Bring soup to a boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season to taste with salt and pepper and serve.
If you are using an electric pressure cooker, be sure to quick release the pressure immediately after the pressurized cooking time; do not let the cooker switch to the warm setting, or the chicken could overcook.
Use the browning setting (not the simmer) to cook the noodles.
Makes 8 servings.
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