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Instant pot yoich main
Anneke Silva

Instant Pot Goldena Yoich

5 from 24 votes
This Instant Pot Yoich is a simple but satisfying broth, and is perfect on it’s own with noodles, Kreplach (meat dumplings), or Kneidlech (matzo balls). I also use my Yoich as a base for all my other soup recipes, as well as any recipe I make which calls for chicken broth. A true Yoich is golden in colour from the beautiful chicken it is made with. The addition of flanken adds a depth of flavour that cannot be created from chicken alone, while roasting the meat and onion further enhances their savoury flavour.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Chill in fridge 12 hours
Total Time 15 hours 35 minutes
Servings: 12
Course: dinner, Lunch
Cuisine: Jewish
Calories: 140
Ingredients Equipment Method

Ingredients
  

  • 2 lb Chicken
  • 1 lb Flanken
  • 1 large White onion
  • 2 Carrots
  • 2 Celery stalks
  • 1/8 cup Black peppercorns
  • 2 tbsp Kosher salt
  • 16 cups Water

Equipment

  • Instant Pot
  • Large pot
  • Large strainer
  • Cheesecloth
  • Mesh ladle/slotted spoon
  • Baking Tray
  • Parchment Paper

Method
 

  1. Preheat the oven to 425 F.
  2. Line a baking pan with parchment paper, and roast the chicken, flanken, and onion for 30 minutes.
    Line a baking pan with parchment paper, and roast the chicken, flanken, and onion for 30 minutes.
  3. Remove the meat and onion from the oven and place it in your Instant Pot.
  4. Chop the carrots and celery into fours and add to the pot.
  5. Toss in the peppercorns and salt.
  6. Add enough water to meet the ‘max’ line: in my Instant Pot that’s 16 cups.
    Add enough water to meet the ‘max’ line: in my Instant Pot that’s 16 cups.
  7. Close the Instant Pot and set it to maximum pressure for 2 hours.
  8. Manually release the pressure and allow it to depressurize.
    Manually release the pressure and allow it to depressurize.
  9. Remove the chicken, flanken, and vegetables with a mesh ladle.
  10. Place a large strainer lined with cheesecloth over a large pot.
  11. Carefully pour the broth into the strainer and allow it to filter into the pot.
    Carefully pour the broth into the strainer and allow it to filter into the pot.
  12. Once the broth has cooled somewhat, place it in the fridge overnight.
  13. The next day, skim the hardened fat off the soup and discard.
    The next day, skim the hardened fat off the soup and discard.