Keto Instant Pot Rotisserie Chicken Soup
This Keto Instant Pot Rotisserie Chicken Soup is pressure cooked to make a chicken stock and then quickly warmed up with some tasty veggies.
Servings: 10 people
Calories: 40kcal
Cost: $5
Equipment
Ingredients
- 1 chicken carcass
- 4 leaves celery
- 2 cloves garlic
- 6 cups water
- 1 tablespoon olive oil
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 1 teaspoon garlic powder
- 1 bay leaf
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Place the trivet into the instant pot and then place a leftover chicken carcass (fresh or frozen) onto the trivet with the celery leaves and the peeled cloves of garlic. Add the water. Place the lid on and set to steaming. Pressure cook on high for 1 hour.
- Do a quick release after the hour is up and once the pin drops remove the lid. Remove the carcass and separate any leftover meat. Remove the celery and garlic and strain the chicken stock, set aside leaving the instant pot empty.
- Add olive oil to the instant pot and set to instant pot to saute on normal heat. Add the carrots, celery, onion, salt and bay leaf and cook until softened. Then add the strained chicken stock, leftover chicken meat, garlic powder and pepper. Place lid on instant pot and set to venting. Pressure cook on high for 10 minutes.
- After the 10 minutes, do a quick release and once the pin drops, remove the lid and enjoy the soup. Add more salt and pepper to taste.
Video
Notes
Top Tip: after removing the carcass from the instant pot, allow it cool and then use your hands to remove all the leftover meat from the carcass. This is the only way to get all the last pieces of meat. You can also feel and remove any smaller bones that you don't want in the soup. Pressure cooking may have made most of the bones really soft, so take extra time to remove all of them while removing the meat.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Fiber: 1g | Sugar: 1g