Instant Pot Chinese Chicken Soup & Stock

Wash the stewing hen thoroughly. Use kitchen shears or a knife to remove the rear and the two tips of the wings. Put the stewing hen in an Instant Pot. Fill the Instant Pot with water to the 1/2 mark.

Push the "Sauté" bottom on the Instant Pot and wait for the water to boil (no lid). While waiting, peel and cut the ginger into slices.

Add the ginger slices to the Instant Pot and close the lid. Push the "Soup/Broth" bottom and set the timer to 40 minutes. When the Instant Pot is done cooking, it should switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) If you are not pressed for time, wait until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down, indicating the pressure has been released, before opening the lid.

Add salt to taste if using it as a soup. Pour the soup into separate bowls and enjoy it right away. If using it as a stock, do not add salt. This stock can be used for any recipe that calls for chicken stock. Store it in a refrigerator and use it within a week or freeze it for later use.

Dipping for the chicken. Use my All-Purpose Sour and Spicy Salad Dressing as a starting point, but reduce the amount of vinegar to 1 tablespoon (or less if you are not a vinegar person). Add fresh chili for more heat. For a non-spicy version, skip the garlic and chili pepper and reduce the vinegar to 1 tablespoon or less as well.