Psst! At the bottom of this post, you’ll find a coupon code for the Instant Pot!
Whether you’re doing a Whole30, Paleo, Gluten Free, or Just Plain Common Sense (my favorite option) diet overhaul, this chicken soup recipe fits the bill and then some. The broth is full of flavor thanks to a generous assortment of diced root vegetables, including parsnips, carrots, and my favorite, rutabaga.
I’ll admit it, I’m one of those folks who resolves to clean up their eating every January 1st. With the lure of holiday food out of the picture, it’s the ideal time to start anew, cultivating healthy habits that may have fallen by the wayside over the last couple months. A brimming bowl of vegetable-filled soup is a great way to kick things off.
Mr. Robopot Himself.
I’ve included instructions for making the soup in two different ways — you can either prepare it on the stovetop, or in a programmable electric pressure cooker. I was lucky enough to receive the Instant Pot model as a holiday gift, so that’s what I used for the bowl of soup you see pictured above.
I’ve made this recipe both ways over the years, and I have to say the pressure cooker wins for convenience and time, with no sacrifice of flavor or texture whatsoever. My friends Michelle and Danielle are practically evangelical about the Instant Pot, and after preparing soups, stews, beans, and grains in my own this past week, I can see why! You can expect to see pressure cooker and conventional instructions for lots of recipes in this space from here on out.
Chicken Drumstick Soup (Pressure Cooker or Stovetop)
Ingredients
- 1 1/2 pounds chicken drumsticks about five large ones
- 2 large ribs celery sliced
- 2 medium carrots peeled and diced
- 1 large parsnip peeled and diced
- 1 medium rutabaga peeled and diced
- 1 small yellow onion diced
- 2 bay leaves
- 1/2 teaspoon cracked black pepper
- 1 quart chicken broth or 1 quart water + 1 teaspoon salt
Instructions
Instant Pot Pressure Cooker Instructions:
- Layer all of the ingredients in the pot, pouring in the chicken broth last to avoid splashing.
- Cover the pot and set to “Soup” setting. Wait for program to finish and pot to depressurize.
- When you can safely open the pot, remove the drumsticks with a slotted spoon and allow them to rest just until cool enough to handle.
- Remove the meat from the drumsticks, discarding the bones, skin, and cartilage. Return the meat to the pot with the other ingredients.
- Check for seasoning and salt to taste, if desired. Ladle into bowls and serve.
Stovetop Instructions:
- Add all of the ingredients to a medium (5 to 6-quart) heavy bottomed soup pot or dutch oven, pouring in the chicken broth last to avoid splashing. Cover the pot, then place it on the stove over medium heat.
- When the soup comes to a boil, turn down to low and let simmer, covered, until drumsticks are tender and the meat is just beginning to fall off the bones, about 1 hour and 15 minutes.
- Remove the drumsticks with a slotted spoon and allow them to rest just until cool enough to handle.
- Remove the meat from the drumsticks, discarding the bones, skin, and cartilage. Return the meat to the pot with the other ingredients.
- Check for seasoning and salt to taste, if desired. Ladle into bowls and serve.
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This looks super yummy. How long would this need to cook in a regular pressure cooker?
Thanks.
Sounds terrific, but I too need the regular electric pressure cooker time/instructions.
In general, a stovetop pressure cooker will need about 15% less time than the Instant Pot. As such, I’d do 25 minutes at high pressure, rather than the 30 minutes of the Instant Pot’s “Soup” setting.
OMG! This is the best chicken soup I’ve ever had in MY LIFE! I just got an Instant Pot and have been testing different recipes. I had made some chicken bone broth so used that in this recipe. This one is a keeper! I’m going to print out and start an Instant Pot recipe binder. Thank so much.
So glad you enjoyed it!
This was INCREDIBLY easy and was just as delicious! I used different veggies to accommodate my picky fiance – cabbage and broccoli (frozen), and then tossed in garlic and cilantro as well. Instead of straight broth, I used bouillon with water to appropriate proportions (1 quart of water, 4 tsp of bouillon base). This recipe is so simple, you can add or remove whatever! Thanks!
I’ve only had my Instant Pot for a week, but have made two soups including this one. This has got to be the best soup I’ve ever had. I had to use a potato in place of the parsnip and rutabaga – not something I come across often in my Texas grocery store – but it turned out wonderfully. My husband agrees. 🙂
I’m so glad you both enjoyed it, Anna!
This looks great! How many servings does this make?
This recipe makes about 4 hearty main-dish servings, or more like 6-8 smaller servings.