Keto Instant Pot Chicken Soup with Crispy Chicken Skin

Submitted by cookinginthekeys

"Keto Instant Pot Chicken Soup is a high-protein hot soup perfect for every day! I'm going to show you how to make a pot of healthy low-carb chicken soup in under an hour. While the soup is cooking, I'm going to fry up the chicken skin for a crispy treat to serve with the soup."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 lbs raw chicken parts or 3 lbs one whole chickens, cut into 8 pieces, skin removed from breasts and thighs, and set aside
• 1 large yellow onion, coarsely chopped
• 3 carrots, peeled and chopped
• 2 celery ribs, trimmed and chopped
• 1⁄2 cup fresh curly-leaf parsley
• 3 tablespoons chopped fresh dill
• 1 leek, trimmed and carefully rinsed
• 1 tablespoon apple cider vinegar
• 8 cups filtered water
• 1 teaspoon salt
• fresh ground black pepper

directions

1. TO MAKE THE SOUP.
2. Place chicken on the bottom of the Instant Pot. Add all remaining ingredients and add a little salt and pepper. Fill with water up to the FILL line inside the pot.
3. Secure the lid in place and turn the vent to the SEALING position.
4. Press SOUP/BROTH. (The machine will start to warm and turn on in about 10 minutes.).
5. Once the time is up, let the pressure come down naturally for 10 minutes then carefully use the quick-release method to release any remaining pressure. Open the pot and pull out the chicken parts; set aside.
6. Strain the broth through a fine mesh strainer into a large bowl; discard the solids.q.
7. TO SERVE THE SOUP.
8. Cook one peeled and diced or chopped carrot for each bowl of soup in a small pot of boiling salted water, for about 4 minutes, until tender.
9. Ladle into bowls with shredded chicken and cooked carrots. Season with salt.
10. TO MAKE CRISPY CHICKEN SKIN.
11. Heat a large skillet for about 5 minutes until it's hot. Lower the heat to LOW. Lay the chicken skin on the pan as flat as you can in the pan. Cook for about 20 minutes, turning now and then until crispy.
12. Remove the crispy skin from the pan when it's golden brown and season it with your best salt. Serve alongside the soup or keep it for the cook ��.