Pressure Cooker Chicken and Rice Soup
Recipe GLPR7b1e2aa9e717f2
A deeply flavorful Asian-inspired chicken and rice soup made with roasted chicken wings that create a rich broth, tender poached chicken legs, charred onions, and a medley of fresh vegetables. The soup is served over fluffy white rice and finished with fresh parsley. This comforting one-bowl meal feeds a crowd and develops its complex flavor through multiple cooking techniques including roasting, pressure cooking, and gentle simmering.
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Ingredients
2 pounds Chicken wings
1 pound Chicken leg quarters
2 tablespoons Kosher salt
1 teaspoon Whole black peppercorns
1 teaspoon Freshly ground black pepper
2 teaspoons Vegetable oil
½ cup Medium- or long-grain rice, rinsed
8 ounces Yellow onion, peeled and cut into 1-inch thick rounds
6 ounces Carrots, cut into 1/4-inch dice
6 ounces Celery, cut into 1/4-inch dice
3 ounces Frozen peas
½ cup Fresh chopped parsley
Directions
Preheat your oven to 500°F (260°C) with a rack positioned in the middle. Place chicken wings directly on an unlined baking sheet and roast until the skin is golden brown and crispy, approximately 30 minutes. Once done, transfer the wings to a plate and carefully pour any rendered fat into a heatproof bowl; reserve this fat for later use.
Pour about 1/2 cup of water onto the hot baking sheet and use a wooden spoon to scrape up all the browned, flavorful bits stuck to the bottom. Transfer the wings along with this liquid and all the dissolved browned bits into your pressure cooker pot.
Cover the wings with 1 1/2 quarts (1.4 liters) of water in the pressure cooker. Seal the lid and bring to high pressure over high heat. Maintain high pressure and cook for 20 minutes, adjusting the heat as needed to keep the pressure steady. If using an electric multicooker, set it to cook at high pressure for 20 minutes.
When the cooking time is complete, carefully perform a quick release by moving the pressure release valve. Once the pressure has fully released, remove the lid slowly, letting steam escape away from your face. Strain the broth through a fine-mesh strainer into a clean container, pressing gently on the cooked chicken pieces to extract all the flavorful liquid. Discard the solids and return the strained broth to the now-empty pressure cooker pot.
In a medium saucepan, place the chicken leg quarters and cover them with just enough cold water. Add 1 tablespoon of salt and 1 teaspoon of whole black peppercorns. Bring to a boil, then reduce the heat to low and simmer gently for about 30 minutes, until the thickest part of the thigh reaches an internal temperature of 190°F (88°C), indicating the meat is fully tender and cooked through. Drain the chicken, reserving 3/4 cup of the cooking liquid and discarding the peppercorns. Once the chicken is cool enough to handle, tear it into bite-sized pieces and set aside.
Dry the now-empty saucepan with a towel. Add the reserved chicken fat along with the vegetable oil and heat over medium-high heat until the mixture shimmers and is very hot. Add the rinsed rice and cook, stirring occasionally, for 2 to 3 minutes until the rice grains are evenly coated in the fat and begin to turn slightly translucent at the edges. Pour in the reserved 3/4 cup of chicken leg cooking liquid, gently swirling to distribute the rice evenly. Bring to a simmer, then cover the pan, reduce the heat to low, and cook for about 20 minutes until all the liquid is absorbed and the rice is tender. Remove from heat, uncover to fluff with a fork, and cover again to keep warm until ready to serve.
Heat a dry 12-inch cast iron or stainless steel skillet over high heat until very hot. Carefully place the onion slices on the hot skillet and char them until both sides are deeply blackened, about 5 minutes per side. This charring adds a sweet, smoky depth to the broth. Transfer the charred onion slices to the broth in the pressure cooker pot and bring to a simmer over medium heat, or set an electric multicooker to the Soup/Broth function. Simmer gently for 30 minutes to infuse the broth with the onion's sweetness and smokiness. Strain the broth through a fine-mesh strainer into a clean container, pressing lightly on the onion pieces, then discard all solids.
Return the now-empty pressure cooker pot to medium-high heat, or if using an electric multicooker, set it to the sauté function. Sprinkle the 1 teaspoon of freshly ground black pepper directly into the pot and cook, stirring occasionally, for 45 to 60 seconds until the pepper becomes fragrant and slightly smoky, releasing all its aromatic oils.
Pour the strained broth into the pot along with the diced carrots, diced celery, and the remaining 1 tablespoon of salt. Stir well and bring to a simmer. Cover and cook for 8 to 10 minutes until the vegetables are just tender but still have a slight firmness. Stir in the reserved shredded chicken and the frozen peas, cooking for about 2 minutes longer until the peas are heated through and the chicken is warmed. Taste and adjust seasoning with additional salt if needed.
To serve, divide the cooked rice evenly among serving bowls and ladle the hot soup with vegetables and chicken over the rice. Garnish generously with the fresh chopped parsley and serve immediately.
