Instant Pot makes quick work of chicken noodle soup

Meredith Deeds | (TNS) Star Tribune

By the first week of January, I’m ready for a break from all the heavy, rich foods of the holiday season and find myself craving meals with light and clean flavors. Chicken soup fills the bill perfectly.

While most years I like to experiment with those flavors, this year I think I’ll stick to the classic version, with tender chicken and vegetables swimming in a thyme-scented broth. Instead, I’ll experiment with the technique.

Making chicken soup should be an easy task. Sauté onions, along with carrots and celery. Add a whole chicken and fresh or dried herbs and cover with water and simmer slowly until the chicken is fall-apart tender and the broth has sapped all the flavor out of the meat, bones and skin. It’s not a difficult process, but it does take a few hours to do it properly.

I was later than most to see the benefits...