Caldo de pollo is a hearty recipe that my family loves. It is inexpensive and provides good nutrition to your loved ones. If it’s a chilly day or loved ones are under the weather, this is a perfect recipe to make.
2 ½ lb chicken
3 celery stalks
3 calabasitas squash or Zucchini’s
1 cup of rough chopped cilantro
1 tbsp Knorr’s chicken bouillon
8 cups of water
You can replace the water and chicken bouillon for 8 cups of chicken broth.
Add 4 cups of water and chicken bouillon seasoning into the instant pot, and stir well.
Place your chicken into the instant pot cover and seal the vent. Cook the chicken 8 minutes per lb under the setting “Pressure Cook”
Once chicken is cooked, allow some time to naturally release some pressure. When I had a whole chicken with water, I usually let it naturally release for 20 mins.
Remove the chicken and shred. While adding 4 more cups of water and the remainder of your ingredients along with the shredded chicken.
Right now is a good time to check for seasoning, add salt to preference.
Set the Instant Pot to Sautee mode High and let cook for about 20 minutes or until the potatoes and carrots are cooked to tender.