How to Make Pressure Cooker Farmhouse Chicken Noodle Soup

[@MrScottie68]

I made this using the pressure cooker method as shown and it was very good but with a few issues. The broth, while very good, wasn’t as amazingly flavorful as was stated by these ladies several times and the celery was so mushy and carrots too soft after 20 minutes under high pressure. I just made it again but this time used 4 cups of low sodium chicken broth and 4 cups of water instead of the stated 8 cups water and also left out the carrots celery during the 20 minute cooking time. After 20 minutes, I removed the chicken and then added the carrots and celery and re-pressurized and cooked for just 5 minutes and the vegetables were exactly to my liking. I also cooked the noodles separately and drained them before adding them to the soup to eliminate the extra starch and keep the broth more clear in appearance. The second time was a charm, the family raved about it and all wanted seconds. For smaller families or singles, this soup also freezes beautifully.

[@aisha2luv464]

Thanks for the honest review because alot of these cooks rave about the taste of a dish when it's actually very bland.

[@iCanbEYOURrUKIA]

Great technique, thanks!

[@iCanbEYOURrUKIA]

@Aisha 2Luv lol the way they seasoned that chicken I was not impressed 🤣 I season mine well, spatchcock and brown it, then drop everything into my pressure cooker with the sautéed veggies. The little bit of soy sauce on the end is definitely a keeper if you still need a little salt and umami.

[@coltleblanc8128]

I dont even remember seeing the noodles til she scooped out a bowl 😅

[@dylanbystedt]

@@iCanbEYOURrUKIAIt a part of the “tv magic” she’s just trying to demo it quickly to keep the segment time down. That said, when I make this recipe I season the chicken -inside and out- first, then start chopping my veg - it gives at least 15 minutes for the salt to penetrate into the meat before cooking.

[@c.h.1073]

Glad to see pressure cooking weeknight type recipes

[@psicari64]

Made this yesterday in my electric pressure cooker and it came out great. Broth was extremely flavorful and soup was hearty. This recipe is one I'll be doing again. So easy and fast.

[@N1monkeyman]

This is a great recipe and SO fast!! I got an America's Test Kitchen cookbook that a friend gave to me at my wedding and it literally taught me how to cook. I have NEVER been disappointed with any recipes I've tried!

[@BeachPeach2010]

Made this tonight...ATK hits another home run here! Many thanks, folks!

[@JerryGDawg56]

I like Becky; she’s very pleasant to watch and listen to.

[@ghanus2009]

Yes shes pleasant, but has that singing voice that has hight pitched tonal endings. Its just the vocal inflections she uses, not that shes bad or anything. While I like her, I would have an issue spending all day near her. She reminds me of that lady Nina in the movie Office Space with the vocal inflections ( kzbin.info/www/bejne/jJSth6qkdryHppIsi=Yzs-IsRIIiqmahVq ) LOL Ok Im poking a bit of fun, but you can see where Im coming from. I DO love her accurate methods of cooking and her always cheerful attitude. I have recreated many of her recipes and used her techniques. Including this dish.

[@UnspokenOldOne]

I've been watching you guys since I was a kid. Most of my cooking skills have come from watching America's Test Kitchen.

[@MsSexyDiva4Lyfe]

How old are u? I just found them.

[@freathinker]

I have made this weekly since I saw this - thanks so much for this!

[@cptannoyu2death834]

I made this today and it’s outstanding.

[@joycej9415]

Mom bought me a pressure cooker when I was married in 1970. She had raised me to cook in one. I still use it all the time. Never had any problem with it or soup on the ceiling.

[@steveskouson9620]

I learned here, on ATK what a rib and stalk of celery are, A stalk of celery is the whole thing. A rib, is one piece of the stalk. steve

[@lauramerwin9507]

I've made this soup 3 times already in my Wolfgang Puck electric pressure cooker... so good. So easy.

[@2021-j2d]

Oh, please more stovetop pressure cooker recipes, pretty please. My Grandma used her old stovetop pressure cooker often and everything she made was excellent! Not a fan of the newer electric Instant Pots - just not the same.

[@madthumbs1564]

They did a quick release (not run cool water over it) on a stove top pressure cooker. -Might as well have done it in electric!

[@rhijulbec1]

Donna~thank you!! I'm using a pressure cooker made in the 30's. I kid you not. It was my grandmother's, then my mother's and now mine. I'm 63, so I've had it for at least 35 years, maybe more. I cook so many things in it. I have to replace the rubber gasket, so I wondered if I'd like an instant pot instead. But my thought is~a pot that claims to do all things~can't. There's some things I'll bet it just isn't that good at~like perhaps the pressure cooker setting. Your answer makes me certain that the 20$ spent for a gasket is a good idea! Thanks. Jenn 💖 in Canada 🍁 ☺

[@brianonweilstreet]

Indeed! There’s plenty of recipes for the instapot. More recipes for the traditional pressure cooker!

[@2021-j2d]

Jenn, love your story! Aside from the fabulous meals that come from my also very old stovetop pressure cooker it once saved us a lot of $$$. We endured a terrible hurricane and were w/o power so when the hurricane passed the neighbors were wondering what to do with all the meats and items in our freezers that would’ve spoiled (and have to be disposed of-ugh) if we didn’t cook right away. In comes the non electric pressure cookers to save the day! We live at the beach so all have propane grills, with the side burners, so we grilled or pressure cooked all that we could. It turned a dire situation into a wonderful block party. The smells changed from gas generator smell to the best home cooking, bbq aromas that lasted for days! Since then many of the neighbors have purchased stovetop pressure cookers and consider them part of “must have” hurricane supplies. We’ve also started bringing my smaller non electric pressure cooker along in our RV as all that is required is our gas stovetop and we eat like kings/queens. A bonus I hadn’t thought of for boondocking til we had to be resourceful after the hurricane. ☘️

[@winddealer1]

Thank your for continuing to promote recipes utilizing stove top based Pressure Cookers. Will try it out in my 12qt. Kohn Rikon family cooker this week.

[@Deidre0000]

This was so satisfying I watched I it twice in a row.

[@dorispowell7643]

Perfect. Simple ingredients.. I will follow this one.

[@vincef329]

This is good and easy. I want to share an easy variation, tortilla soup! Skip the soy sauce and add; 1 can diced tomatoes and green chilis, original I like. 1/2 cup frozen corn. 2 tsp cumin. Reduce added water by 1 1/2 cup, be sure not to overfill your cooker. Process then stir in black beans drained and rinced, whole can if you like. Thicken slightly with 1Tbls cornstarch stirred into 2Tbls water or stock. Serve with cilantro, lime, queso fresco and tortilla strips or chips. Enjoy

[@stevelogan5475]

One of the great things to add to the chix stock is chix base and not broth, whether liquid or powder, chix base is condensed chix which has much more flavor and adds a much better taste than the broths ( is somewhat of a wet, thick product). The best brand i have found is in a small jar, appx. 8 ounces. It says on the label " chicken base better than broth" and they ain't lying. They also make a beef base, ham base, vegetable base,, those are the ones you will usually find at the larger grocery store if they carry it, most larger grocers do, but they make seafood base, cream base, etc... but you would probably have to order them online from amazon, etc..., you don't need a pressure cooker, i prefer my chix poached/ boiled in water. Another great product for chix soup, if you like somewhat thick pasta noodles there is a brand called " reames", they are delicious and much better than bagged egg noodles, etc... they are in the frozen section aisle of your grocer, they are delicious, and take a little longer to cook, but well worth the wait, i promise you will not be disappointed, but very satified, i never use any other noodle for chix soup since i tried them appx. 20 yrs. Ago, they taste just like homemade pasta noodles, seriously.

[@MaZEEZaM]

That looks really nice and so easy and fast for that matter, aside from resting the chook enough to remove its meat. Thanks for the recipe.

[@19chucki74]

Ok, got me wanting to buy a pressure cooker now. This will be my autumn/winter go to comfort food recipe.

[@ydpd]

this is my favorite recipe for CNS! thank you

[@roitmani]

Made this and it came out great

[@semco72057]

That chicken soup is looking so delicious and I love soups so much and have to try making this one pot myself.

[@mamofoneteen5178]

My favourite soup, puts everything right 😋

[@Weezieweeks]

I made this and it was just as described in the video! I did think that there were not enough noodles so added more, which was not the best idea. After eating and getting reassured to refrigerate leftovers, I realized the noodles pretty much absorbed most of the broth. I’m not going to worry about it and will add a bit of water when reheating.

[@rdvqc]

Looking forward to trying this variant. I am a long time pressure cooker fan. For the old Presto's the "quick release" is running it under cold water.

[@annek1226]

Never tried that, I learned to balance fork tines under the “knob” on top. Worked like a charm!

[@rdvqc]

@@annek1226 I can imagine that with the "rocker" tops. Have you tried it with the old tops with the pressure gauge stem?

[@glorimarperez5819]

I also have the Presto pressure cooker like my mom and grandma before me and I treasure it!!!

[@asaessentials1207]

We do this exact recipe a lot ..we love it. Do you have one for a beef soup/stew?

[@sagansrun2932]

Add about a teaspoon or a half teaspoon depending on how strong you like it , of "Better than Bouillon" in the pot. Will be amazing. I use .. beef variety for beef stews. It doesn't take much, 1/2 teaspoon to flavor an 8 Qt stew in my 8 Qt electric pressure cooker. You don't have to watch it either. Just set the pressure you want.. I use high.. then the timer. It will cook, then has a done alarm tone. Then automatically go on warm mode. Easy to do. Easy to clean up afterwards. I do a stew in 35 minutes, pinto beans in 45 minutes. Perfect everything time.

[@christophernejman]

My grandmother always made chicken soup from an old retired hen. The meat was tougher and the flavor was more intense. They no longer sell old retired hens at the grocery stores.

[@thebeachroc]

Cooked this tonight and loved it. I did brown the chicken for more flavour. Simple and delicious.

[@kevchandrika]

Perfect 👌🏽 love the all fresh ingredients and also using just water. So many other recipes call for chicken broth or stock which for me is too much sodium even the low sodium broth too. I used 4 chicken thighs, enough water to just barely cover the chicken and low sodium soy sauce and it came out great. Will make again, thanks for this east simple hearty recipe

[@jackchn23]

Excellent! I,just made this recipe in an Instant Pot, came out great!

[@rainbowpandasays8851]

Thank goodness for instant pot , these pressure cookers look hard and dangerous

[@s.e.fernandez4002]

Oh my . . . you made my mouth water again.

[@Annie-zs2bt]

Thank you so much for the recipe , my soup came out so good , so flavorful ! I’m always a fan of your Chanel ❤️❤️❤️

[@BillMasters56]

This recipe is so easy. I will try it this weekend :)

[@1942rita]

I love this recipe. I will make chicken and dumplings as well as noodle soup. Thank you.

[@rudeboymon3177]

Comfort food at its best

[@madthumbs1564]

Where does your definition of comfort food come from?

[@rudeboymon3177]

@@madthumbs1564 IDK, food that makes me comfortable? I just wanted to make a comment so people think Im cool honestly. Do you think Im cool?

[@mrobvious1100]

My wife and I like to cook our noodles in a separate pot and add to the finish bowl at the time of eating

[@isentropic8279]

Making this now😊

[@cindyo6298]

I made this in the instant pot and it was so amazing. I think I added more soy though.

[@orchepiaviolinviola]

Hi Cindy, Did you cook the chicken for 20 minutes in the Instant Pot?

[@cindyo6298]

@@orchepiaviolinviola I don't fully remember, but I usually cook soups with chicken for 30 minutes in the instant pot.

[@orchepiaviolinviola]

@@cindyo6298 Thank you! ☺️

[@chrisnewpher]

@@orchepiaviolinviola I used an 8-quart instant pot. Based on the size, I only cooked the chicken in SIX cups of water (so as not to overfill the Instant Pot) for 22 minutes, then quick released. The chicken and veggies were perfectly cooked; I'm not sure if the additional two minutes made a difference but I'll continue with 22 in the future. After I took the chicken out, there was room for the additional two cups of liquid. With the additional water added, I set the Instant Pot to Saute and brought it back up to a boil before adding the noodles, which took well more than 5 minutes of cooking to reach the al dente stage. I had to substitute dry parsley and thyme, and added both to the Instant Pot at the beginning with the raw chicken. The soup came out FABULOUS and I'll definitely make this again.

[@jvallas]

@@orchepiaviolinviolaI'm pretty sure stovetop recipes are just a bit faster than instapot.

[@hollym5873]

Thanks love these videos.

[@paulbearbradford2498]

Really great

[@adolfohernandez3395]

Which method would be preferred for the best tasking soup, in a pressure cooker or in a dutch oven?

[@jvallas]

I've read more than once that pressure cooking at that intense temperature (& probably the pressure, too) creates quite a bit more flavor. I'm a believer and feel my chicken stock/broth particularly does have more flavor than what I used to make in a regular pot or a crock pot. Maybe all in my head, but you won't convince me otherwise 😁.

[@rosalindalozano233]

VERY DUMB QUESTION, but when the chicken is cooked this way, are the bones complete DONE or can they still be used to make broth?? Thank you

[@joshuanbray]

You can use them to make broth for sure. In order to extract all nutrients/flavour from the bones, just the bones alone in a pressure cooker with water takes 4 hours on high.

[@rosalindalozano233]

@@joshuanbray Thank you!

[@MichaelEllis1]

I had the exact same question.

[@rhijulbec1]

Not dumb at all! Hope you don't mind my answering. I make three broths from one chicken. My mother taught me this method because this was how they made a chicken go further during the depression (my mum was very young but my grandmother taught her~) A whole chicken, about 3-4lbs~8 to 10 cups water to cover. Add a carrot or two, washed but leave on skin, cut in big chunks. Onion washed with skin left on (it gives the broth colour) cut in quarters. One or two celery ribs cut in big pieces, several peppercorns and salt to taste, but remember not too much salt because as water evaporates it concentrates the salt. I don't add any spices because I like it plain. Makes it more palatable for many dishes. Bring to a boil, cover, turn to a slow simmer and leave for about 2 to 2½ hours. Or in a pressure cooker on high about 30 minutes. The first is rich and very chickeny~great for soup or to make gravy (I use about 2 cups or less for gravy). I pick off most of the meat but not all. Then put bones in water to cover, again. No added veggies. Simmer about an hour. This makes a lighter broth good for enhancing a meat dish or stew etc. Or pressure cook for 15 minutes on high. Then~believe it or not~once more, just bones and water ~about half an hour. Or about 15 minutes, on high in a pressure cooker. This I use to cook veggies in place of water. Frozen~these broths can last for months. I get about 3 quarts (that's a guess, lol) I think. The last broth isn't really chickeny but it still makes what you cook in it a bit more tasty! And just a bit of a correction from the comment re: pressure cooking for four (4) hours on high. That's much too long. It would dry out and burn like crazy. Perhaps they meant 40 minutes. Not hours? Jenn 💖 in Canada 🍁

[@madthumbs1564]

@@joshuanbray 4 hours? I've been doing it in 1.75. Nutrients are killed by heat / oxygen / metal.

[@johnbriers6974]

What it the name of the pot that was used?

[@horseshoe_nc]

A pressure cooker is a fantastic tool for the kitchen. Another fantastic use for them is hard boiled eggs. The eggs come out perfectly cooked and extremely easy to peel.

[@timoteiafanasie4894]

I don't have that kind of cooker. On mine i pour some cold tap water and all pressure is gone in 5-10 sec. Works with all pressure cookers. No danger, no steam problems, best way to deal with it ;-)

[@2021-j2d]

Thats the way my G’mom did it 😊

[@madthumbs1564]

Superior way with stove top models; electric buyers got ripped off.

[@wwoods66]

And don't risk gunking up the valve, with stuff carried by the steam.

[@timoteiafanasie4894]

@@wwoods66 Exactly

[@danwittmayer6539]

I always thought a soup needs the foam to be skimmed off before covering & starting the pressure. Am I adding an unnecessary step?

[@desertdispatch]

This is perfect recipe when nursing that killer cold or the flue

[@LisaMarli]

Matzo balls are the only thing that should be added to chicken soup. JK. But I do love my matzo balls. I'm also a big fan of couscous and other small pastas, they fit better on the spoon and can be added only to the soup you are going to eat right now. Store the soup without the pasta.

[@5610winston]

I usually cook for one. How do you scale this recipe?

[@mainecoon7490]

5610winston freeze the rest!

[@vsssa1845]

make it with chicken broth and cook noodles separately. add veggies "after" cooking chkicken and cook for 5 min, otherwise they become overcooked. add some spices like cloves, cinnamon and cumin.

[@Hoot0wl]

I did this in my Ninja Foodi, 20 minutes was perfect. Turned out great...

[@donotneed2250]

I like mine using leg quarters. I'll also substitute rice for the noodles.

[@CTS55555]

What’s a substitute for soy sauce? I’m allergic to soy. It actually causes me to develop more mucus and congestion. It defeats the purpose for me. FYI, generally speaking, one of the most common allergens is soy. The whole point of me making this soup is aid me in getting over the flu. I am not craving anything else but chicken soup so the big question is what’s a substitute for SOY?

[@alishaostrowski5250]

Try Worcestershire sauce, same umami flavor enhancer

[@joycej9415]

I am also allergic and use Coconut aminos for stir fry instead of soy. But in this soup I use some Better than bullion instead of just water.

[@MrTonyharrell]

Hahahahaha, in canned chicken soup you have to hunt for those little bits of chicken. Just got my cooker yesterday and this might be the first thing I cook in it.

[@dayrich]

i love you guys. what happened to the guy host? i cant remember his name.

[@stephennielsen2134]

The guy host name is Richard Kimball. He has since parted ways with ATK And now hosts another cooking show called MILK STREET. Cheers 🍻 🇨🇦

[@rubini30]

Same timing if you use an instant pot?

[@joshuanbray]

yes, same timing

[@wwoods66]

An electric pressure cooker runs at slightly lower pressure, and therefore lower temperature. So maybe cook slightly longer?

[@junezalukmoore]

In the Instant Pot, its 6 minutes, High Pressure per pound, then QR, for a whole chicken. They did a 4-pound chicken so it 24 minutes in the Instant Pot. I usually cook a 5-pound chicken (30 min. high pressure, QR), fits in a 6-quart Instant Pot. Its fall off the bone tender. 6 min. x 4 lbs. = 24 min.

[@msmarygardner]

Mmm...hot soup in the middle of summer!

[@anthonymacneil2279]

Can you answer me a question I dont have pressure cooker only a instant pot will I get same results??

[@lordgarion514]

Instant pot is a pressure cooker. Just has a built-in cooking element.

[@robertmcelfresh1031]

Yes. But increase the times a bit. A stove-top pressure cooker reaches 15 psi. The Instant Pot tops out about 13 psi. So add about 15% more time when converting to Instant Pot.

[@anthonymacneil2279]

@@robertmcelfresh1031 Thank you

[@2021-j2d]

Anthony Macneil, different psi so not exactly the same. If you are using an electric cooker like Instant Pot and try a real stovetop pressure cooker it will rock your world!

[@madthumbs1564]

@@robertmcelfresh1031 15 and 13 are rounded, they're actually almost the same. Also; they did an 'electric style quick release' which is a reason I wouldn't consider an instapot. I paid $38 for a Presto jiggle top stove top and have not regretted it. Springs wear out, electric quick release damages delicate food, and all electric functions can be acquired from other means.

[@DSpaceNine]

For us electric "Instant Pot" types, what size cooker is best for this recipe? 6, 8, or 10 qt?

[@HickoryDickory86]

They recommend the 8 qt size for stovetop pressure cookers, so I would imagine electric pressure cookers being the same.

[@JJ-rf7dg]

can you use chicken stock instead of water?

[@MrScottie68]

I made it using 4 cups of low sodium College Inn chicken broth and 4 cups of water and it was very flavorful.

[@madthumbs1564]

Quick release defeats part of the reason to use a pressure cooker (high heat w/o boil damage to food). - You can reduce heat / pressure pretty quick by running cool water over it in the sink instead (reason not to get an instapot / electric). Pasta cooks even below simmer temp, so there's no reason to keep it boiling (after bringing to a boil while stirring a bit, put the lid on and let it set - that pressure cooker has a disk bottom that will keep it more than hot enough to cook in the same amount of time). The Presto jiggle top has straighter sides and a weight will stay reliable (a spring in the on weighted?).

[@cherylnissing717]

How many pounds was the Chicken? Thank you

[@joshuafegalquin4936]

Cheryl Nissing they said 4 pounds

[@mirandalee4879]

Now I don’t have that kind of pressure cooker mine is the instapot could I just use the soup button for the chicken soup? This would make my life so much easier to make this kind of soup in my instapot then any other way

[@cathyblasco4497]

Same question!

[@lausdeandl]

Just google it. That’s what I do. Enjoy

[@mirandalee4879]

lausdeandl I do google recipes and Pinterest them and allrecipes them. That is not what I am asking about. What I am asking about is can this exact recipe work in my instapot pressure cooker instead of the stovetop one they are using. And would I have to do something’s different for the recipe. Thank you for making my question seem unimportant when it is a good question to ask them!

[@robertmcelfresh1031]

@@mirandalee4879 Yes it will work, but add about 15% more time if converting a recipe from a stove-top pressure cooker to the InstantPot. A stovetop can reach 15 psi pressure but the Instant pot tops out about 13 -13.4 psi. This is 15% less pressure so bump the time up to ... 23 minutes.

[@mirandalee4879]

Robert McElfresh thank you that was very informative I appreciate that 🤗

[@jrno93]

soooooo.... they are a couple? 7:37

[@stacystoltz8722]

Godloveyou Food fordinner

[@ohdogwow2]

Wait, what? A pressure cooker you don't plug into an electrical socket on the wall?!? What sorcery is this? How do you know your lid is on or off if the pressure cooker doesn't sing a song at you?!?

[@lawnmowerman2199]

Bravo! bravo!!

[@joycej9415]

Ha! I was taught to cook with a Presto stovetop pressure cooker. I still use mine I got in 1971.

[@cavetreasures5475]

Soup is important! I mean to eat... ! HELLO PEARLS ! :-)

[@lordgarion514]

I would still cut the chicken up and brown it good before putting it in the pressure cooker. You don't brown meat to help release flavor, you brown meat to create new flavors. Flavors that no amount of pressure cooking will release if you don't make them by browning.

[@robertmcelfresh1031]

I tend to agree. You can roast or pan-roast the carrots and celery as well, but these each take more time.

[@BooBaddyBig]

Them: "this recipe gets all its flavor from the chicken" Me: wonder how they're going to get all the umami flavor out of the chicken, this looks cool Them: "and this is the secret ingredient... two tablespoons of soy sauce... adds umami flavor" Me: I have been lied to

[@g4l430]

"Get all the flavor from the chicken" is not the same as "the soup gets all the flavor from the chicken". With that said this was still more accurate than most news casts these days :) I'm thinking 50/50 Soy and what's this here sauce.

[@michellejoy6752]

I make home made egg noodles, rolling the dough onto the kitchen counter and cutting with a knife, turning and drying for 24 hours before making the soup. Once you’ve eaten chicken noodle soup with homemade noodles, you are pretty much ruined to anything less for the rest of your life.

[@bayridge3569]

I want more broth with my soup

[@kimberlymorris8445]

Add more water at the beginning. In a pressure cooker what liquid is in there at the beginning is there at the end.

[@ruthmintz164]

I'm surprised you don't add (don't miss) parsnip and turnip in the soup.

[@eduardodifarnecio2336]

Two minutes and my vegetables are fork tender on my Kuhn Rikon. After 20 minutes they’ll come out as baby food.

[@zoniekat]

It's delicious. I love it, but it took forever. At least 2 hours with all the prep. It was worth it though. I'm not that slow.

[@MsMars.]

Why didn't you guys use your lower-cost recommended pressure cooker, the Fagor Duo for $110? If you guys are going to recommend equipment to viewers, it would be more helpful to see how you guys put that equipment 2A true the test with actual recipes such as this one. Let's face it, most people are not going to pop for the $300 plus fissler vitaquick pressure cooker that you all reviewed in an equipment segment. Thanks. Love you guys! We miss Chris Kimball as well.

[@pattquinn3092]

I love my fissler and it can with a smaller skillet size pan also. It is a great product.

[@jbEATs5]

I actually have both. The fissler is made in Germany and is definitely superior in quality. I still use the fagor at my parents house and it works great. Sadly. Fagor is no longer in business so atk will need to find another best buy.

[@MrScottie68]

@Ms Mars….I bought an 8qt. Fissler, just like the one used here, for $139 directly from the Fissler website. The run specials on “open box” items that are brand new but have damaged boxes. Mine arrived in perfect, unused, condition but the original box was dented and torn which I couldn’t care less about because it went in the garbage anyways. Definitely worth every penny, it’s a Mercedes of pressure cookers, made in Germany and of exceptional quality. I tried the soup as shown in this video and it was outstanding.

[@jmsaltzman]

Looks good, though You make it look like releasing the pressure only takes five seconds! There should definitely be a “2 minutes later” overlay...

[@charhancock6779]

I have followed your recipe…it was tasteless. Deboning the chicken is really a lot of work. I have not had luck with any of your recipes.

[@peypey7365]

You should still brown the chicken. And roast your bones before making bone broth.

[@MetaView7]

don't bang the spoon on the pot rim; you can damage it.

[@ge45gecalled39]

it's odd not seeing a yellow soup, how does the soy taste

[@GMoney-B]

What is this the middle ages? If you have a pressure cooker like this throw it out and get one of the electric ones that doe everything for you. They are really inexpensive and it saves you so so so so much time and hassle. Absolutely no chance you will burn yourself either because of the better safety/automatic features they have. Good video and recipe though. Thank you!

[@Temulgeh]

0:00 have some tea?

[@nuduo9255]

4:51, “a couple of minutes?” Yeah right....

[@scottcomella2264]

Two words beer and bacon. Add both and you'll never do it any other way.

[@darellgrant8753]

I never understood the point of seasoning the chicken if ur putting it into a pot of water. Just add whatever seasoning to the water

[@lawnmowerman2199]

I agree! I do the same thing

[@patricklarry6645]

Marco pierre white says add knorr stock pots. To hell with water ;)

[@stallen1066]

Yikes! At $200. the pot has to be the prime mover for cooking in the kitchen. I don't think either one of the presenters have cooked for a family, daily. Negatives outweigh the pluses. Cost, washing, size, space consumption, limited use, COST; have I mentioned COST? Sheesh.

[@brat46]

www.amazon.com/dp/B0000Z6JIW/?tag=se-equipment-20 This is an 8 qt, I have the 6 qt with the weighted top gauge.

[@mikecollins8241]

I have picked up several size pressure cookers at yard sales for under $20, most needed new seals and or weights but still cheap :)

[@cathy9160]

O people its chicken soup a 10 year old could make it

[@cathyblasco4497]

Does this translate to the ELECTRIC pressure cooker (i.e., the Instant Pot)?

[@jackpast]

Cathy Blasco I would think it does...that chicken wouldn’t know the difference as long as the pressure is the same.

[@madthumbs1564]

Since they did a 'electric pressure cooker instant release' ; yes. -A better solution would be a stove top model with cool water ran over it for release. (We use pressure cookers for high temp / non boil damage)

[@wwoods66]

@@jackpast -- The pressure isn't _quite_ as high, so maybe cook a few minutes longer.

[@jackpast]

Bill Woods yes, did not know that. “ Also, note that Instant Pot takes 10 minutes more as compared to the pressure cooker.”

[@suzzyrivercrossing5542]

How’s about a tad more salt? This looks so bland.

[@jamesjfisk4968]

Too weird. I just watched this video the other day and have been thinking about buying a pressure cooker ever since.

[@madthumbs1564]

If there was one pan I could have and only have one; it would be my Presto stove top pressure cooker. I do use my tri-ply clad pans more but the pressure cooker can do magic and I 'could' fry an egg in it if I wanted.

[@lauramerwin9507]

Well worth it... get the ATK Pressure Cooker Perfection cookbook to go along with it ... every recipe I've tried so far has been a winner ... Pork Vindaloo especially!

[@MrScottie68]

@James….me too and I bought the one shown in this video. Its made in Germany, stainless steel and built like a tank. They are a bit pricey but I went to the manufacturer website and they periodically have open box specials at huge discounts. I’ve used it to make this chicken soup and country pot roast both of which turned out amazing.

[@thesteveprichard]

BS! So much time with a pressure cooker for chicken noodle soup! Hello?

[@charhancock6779]

Pressure cooking carrots and celery emasculates the veggies…not good.

[@LR-ee2uu]

Considering it's supposed to be homely it looks like a laboratory behind you. Whoever chose the background should be fired - re-hired and fired again. It looks like people working on releasing the covid virus.

[@unguidedone]

cool but you already uploaded this a few months back

[@karldelavigne8134]

Becky needs to remove her rings while preparing dishes like this. And no, chicken collagen is not good for diamonds.

[@user-tofunnyeh]

clowns

[@Cujucuyo]

Why are they using water instead of Coca Cola, and chicken instead of gas station tacos? This is the worst recipe I've ever seen for sausage goulash stroganoff.