Insta Pot traditional Asian style chicken bone broth soup

INGREDIENTS

1. 3.8 lb whole chicken
2. 2 medium size loose carrots, cubed
3. 2 ½ cups daikon raddish, cubed (use a vegetable peeler to peel the outer skin first then cube)
4. 1 cup shiitake mushrooms, sliced (rehydrate the mushrooms a night before and keep the mushroom water)
5. 3 tbsp goji berries, optional
6. 4 large Chinese red dates, alt. medjool dates
7. 2 tea leaf bags mixed variety of Chinese dry herbal ingredients for chicken stew use, optional, (ginseng, astragalus root)
8. 2 ½ tsp sea salt

INSTRUCTIONS

1. Rinse the chicken under cold water. Pat dry. (optional) trim the chicken skin and extra fat.
2. Place the whole chicken in a large size about 6 Qt. pot. Add all the ingredients 
3. Fill the pot with mushroom water and cold water up to 3.5 Qt. (* leave extra room to prevent over boiling)
4. Press “Soup” - High Pressure - Normal - 35 mins.

Instant Pot Chicken Taco Meat

Ingredients

• 1/2 cup chicken stock
• 2 teaspoons taco seasoning
• 1 pound chicken breasts 8 ounces each
• 1/3 cup salsa
• 1 fresh lime optional, but highly encouraged

Instructions

• Pour chicken stock into pressure cooker. Add in taco seasoning and mix well. Place chicken breasts in chicken stock and top chicken with salsa. 
• Close pressure cooker and point vent knob to sealed position. Cook on high pressure for 9 minutes for fresh chicken breasts, 13 minutes for frozen chicken breasts. 
• Let pressure release naturally.
• Remove lid from pressure cooker and shred chicken using hand held mixer or two forks. Add zest and juice of fresh lime to shredded chicken and mix well.
• Serve as base for chicken tacos, in burrito bowls or in enchiladas. 

Insta Pot Chinese Sticky Rice

Ingredients:

• 2 handfulls of dried shitake, soaked in water to rehydrate, then sliced to slivers
• half package of chinese sausage, chopped up into tiny pieces
• 3-5 scallions, chopped then separate whites from greens
• 1 cup sticky rice
• 1 cup water
• soy sauce

Cooking:

• put insta pot on sautee, and brown sausage and scallion whites
• add mushrooms, sticky rice, and water (make sure to use as much of the marinated mushroom water as possible and add water to complete the 1 cup) to the insta pot
• cook on rice setting (14 min?)
• let it natural release for 10 min then release rest of pressure before opening
• Add soy sauce to taste (usually a few shakes)
• garnish with scallion greens and serve

INSTANT POT CHICKEN AND RICE CONGEE

INGREDIENTS

• 1 package of costco chicken thighs (no bone)
• 7 cups water
• 1 cup rice
• 1 teaspoon of ginger paste
• 1 teaspoon salt (or to taste)
• soy sauce – for serving
• sesame oil – for serving
• green onions (scallions) – for serving (about 3)

INSTRUCTIONS

• Combine water, rice, frozen chicken, and ginger in the pot
• Set insta pot on normal porridge setting, let it start
• Use Natural Release when the cycle is done
• Open the lid very carefully. Remove the chicken pieces into a bowl and shred (I usually save about 1/2 cup of this to feed my very spoiled dogs). The congee may seem watery.
• Use the SAUTÉ function, and cook, stirring the congee until your desired thickness. The congee will thicken as you stir it. It will also continue to thicken as it cools a bit.
• Add the chicken meat back into the congee as well as a splash of sesame oil and soy sauce for flavor. Finely slice the green onions for garnish. 
• Turn off the Instant Pot. Taste and add salt, as needed. Ladle the congee into bowls and top with green onions.