Here is another quick and easy Instant Pot soup recipe. In one of my previous recipes, Instant Pot Chinese Chicken Soup and Stock , I mentioned that I would be sharing more combinations of stewed hen soup recipes using different ingredients. Today, I’m sharing another way to use dried almond mushrooms.

The almond mushroom (Agaricus subrufescens) is known by many names, such as almond mushroom, Agaricus blazei, Agaricus blazei (Japan), cogumelo do sol (Brazil), sun mushroom and chicken matsutake (China). It has gained popularity over the past two decades and is now widely cultivated around the world. In addition to the mushroom’s sweet and subtle almond flavor (hence the name: almond mushroom), the mushroom is said to have many beneficial medicinal properties.

For me, I love almond mushroom not for any of its purported medicinal benefits, but for its taste. The hen/chicken stew is infused with the subtle sweet almond flavor and aroma of almond mushrooms. You can use an Instant Pot (I use an Instant Pot DUO60 v3) or a traditional stock pot. I find the Instant Pot very convenient these days for making hen stew. The downside to using the Instant Pot is that I can only make about 3 quarts (which is half the capacity of my Instant Pot). So we tend to have very little soup left for our second meal.

Gluten-free, low-carb

Prepare Time: 35 minutes

Total time: 1 hour 20 minutes

Serving Size: ~3 quarts (Half Instant Pot capacity)

raw material:

Prepare:

Instant Pot:

1. Follow steps 1 to 3 in my Instant Pot Chinese Chicken Stock and Stock article. It should take you just before you put the lid on the Instant Pot.

2. While you wait for the water to boil, wash the dried almond mushrooms thoroughly to remove surface dirt. You don’t need to soak the mushrooms unless you want them to be really soft. If not soaked, the almond mushrooms should end up with a chewy, fleshy texture.

3. Add the dried almond mushrooms and sliced ​​ginger to the Instant Pot and cover. Press the “Soup/Broth” bottom and set the timer for 40 minutes. When the Instant Pot is done cooking, it should automatically switch to “Keep Warm” mode. You can use the appliance to manually switch the valve to the “vent” position to vent the vapors. (Warning: Never turn the valve by hand as the steam will be very hot. Be sure to follow all safety instructions that came with your Instant Pot.) If you are not pressed for time, wait for the Instant Pot to naturally release pressure. Either way, be sure to wait until the small float next to the valve drops, indicating that the pressure has been released, before opening the lid.

4. Add salt to taste. Divide the stewed hen into pieces. Pour the soup into separate bowls along with some almond mushrooms and chicken pieces. Enjoy now.

non-instant pot

1. Follow steps 1 to 2 in my Chicken Soup article. Cook for 2 hours.

2. Wash and dry almond mushrooms thoroughly to remove surface dirt. You don’t need to soak the mushrooms unless you want them to be really soft. If not soaked, the almond mushrooms should end up with a chewy, fleshy texture. After stewing the hen for at least 2 hours, add the dried almond mushrooms. Cook together for at least an hour.

3. After three hours, if the almond mushrooms are still a bit hard, cook for another 30 minutes. Finally add salt to taste. Divide the stewed hen into pieces. Pour the soup into separate bowls along with some almond mushrooms and chicken pieces. Enjoy now.

Bon appetit

notes:

1. You can get hen stew (old chicken) from almost any Asian grocery store or online grocery store like Weee! About $5. Works great both fresh and frozen. Some local butchers also sell them. Make sure it’s a stew hen or old hen, not a chick or broiler chicken. If your hen stew weighs more than 2.5 pounds (or 1.1 kilograms), cut it into pieces and use only moderate amounts.

2. I bought these dried almond mushrooms (Agaricus jisongrong) from an Asian grocery store chain called Great Wall Supermarket. You can also buy dried almond mushrooms online.

As an Amazon Associate I earn from qualifying purchases.