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Instant pot yoich main

Instant Pot Goldena Yoich

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.
5 from 24 votes
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Course: dinner, Lunch
Cuisine: Jewish
Keyword: broth, chicken, soup, yoich
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Chill in fridge: 12 hours
Total Time: 15 hours 35 minutes
Servings: 12
Calories: 140kcal
Author: Anneke Silva

Equipment

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

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
US Customary - Metric

Instructions

  • Preheat the oven to 425 F.
  • 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.
  • Remove the meat and onion from the oven and place it in your Instant Pot.
  • Chop the carrots and celery into fours and add to the pot.
  • Toss in the peppercorns and salt.
  • 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.
  • Close the Instant Pot and set it to maximum pressure for 2 hours.
  • Manually release the pressure and allow it to depressurize.
    Manually release the pressure and allow it to depressurize.
  • Remove the chicken, flanken, and vegetables with a mesh ladle.
  • Place a large strainer lined with cheesecloth over a large pot.
  • 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.
  • Once the broth has cooled somewhat, place it in the fridge overnight.
  • The next day, skim the hardened fat off the soup and discard.
    The next day, skim the hardened fat off the soup and discard.

Nutrition

Calories: 140kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1230mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1766IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg