Recipes
Chicken Soup (broth-style)
4 Servings
INSTRUCTIONS
- In the Instant Pot bowl, add the water, salt, pepper, oregano, ginger, eggs (in their shell, well cleaned), noodles, and the peeled potatoes (halved or quartered if very large). Press Soup/Broth and set the time to 7 Minutes.
- When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting. Once all pressure is released, open the lid.
- Remove the noodles, eggs and potato. Leave the broth.
- Add the chicken to the Instant Pot bowl with the broth. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 15 Minutes.
- When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting. Once all pressure is released, open the lid.
- To each soup dish, add potatoes, noodles, one piece of chicken, hard-boiled egg, and broth; top with green onion (chopped). Serve hot.
- Serve with lemon and ground rocoto chili pepper.
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About the chef
Patricia Rivero
Patricia Rivero is a digital creator and food stylist, and founder of La Patricia, a unique culinary space located in Barranco, Lima, Peru. She offers collaborative cooking experiences where participants, regardless of their skill level, come together to prepare dishes like pasta, ceviche, and pisco sours. Drawing inspiration from her family's background in restaurants and her passion for food styling, Patricia created La Patricia to offer more than just a cooking class—it's a fun, immersive experience in a beautiful setting. Her workshops have become a popular choice for both locals and visitors.
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