Instant Pot and Stove Top Bosnian Chicken (Bey's) Soup
This creamy, nourishing soup, made with chicken and vegetables including okra is fit for a king and easy to make on the stovetop, Instant Pot or slow cooker.
To the inner potof yourpressure cooker, add 2 tablespoons oil. Layer 1 pound chicken thighs, 2 small quartered potatoes, 1 large carrot (halved), 2 celery stalks, 1 halved onion, 2 garlic cloves, a bunch of parsley leaves, 1 bay leaf, ½ tablespoons black peppercorns, and ½ tablespoon salt or Vegeta. Pour in enough water (or chicken stock) to cover by 1-2 inches and close and lock the lid. Select the "Soup/Broth" or "Manual" and set the timer (+/- button) to 25 minutes.
Open the lid using quick-release: turn the steam release handle on the lid from "Sealing" to the "Venting" position.
Strain the broth. Puree half of the vegetables using an immersion blender, food processor or a potato masher/ricer. Shred or cut the cooked chicken and chop the carrots and potatoes into small pieces and return to the pot.
Add frozen okra and turn the pot to "Sauté." Cook for 10-15 minutes longer or until okra is cooked through; adjust the seasoning. Whisk in the sour cream and serve the soup immediately, garnished with chopped parsley.
Stove Top
To the Dutch oven or stockpot, add the oil and layer chicken, potato, carrot, celery, onion, garlic, parsley, bay leaf, peppercorns, and salt or Vegeta. Pour in water and bring to a boil over medium-high heat. Lower the temperature and cook the soup for 1 hour.
Strain the broth. Puree half of the vegetables using an immersion blender, food processor or a potato masher/ricer. Shred or cut the cooked chicken and chop the carrots and potatoes into small pieces and return to the pot.
Add frozen okra and cook for 10-15 minutes longer or until okra is cooked through; adjust the seasoning. Whisk in the sour cream and serve the soup immediately, garnished with chopped parsley.
Notes
Use frozen, small whole okra pods. If you can't find frozen, you can use fresh or dried okra, however, to reduce its sliminess, soak the okra in vinegar for half an hour or boil in water with a teaspoon of lemon juice. Rinse the okra in cold water before adding it to the pot. If the okra pods are large, cut the stems and slice the pods into ½-inch pieces.
Skin-on and bone-in chicken make the soup more flavorful. However, I prefer boneless and skinless for easier preparation. That being said, plain chicken breast is not suited for use in this recipe.
If drops of liquid or foam start to emerge from the pressure release valve on the Instant Pot, simply switch the valve back to the "Sealed" position and use an "Intermittent Pressure Release."
To thicken the soup using the egg method, omit the potato and mix the whole egg or two egg yolks with sour cream and stir into the soup during the last five minutes of cooking.
To thicken with a roux, melt two tablespoons butter in a small pan and add one tablespoon all-purpose flour. Stir until the flour begins to "sweat" then add it to the soup; simmer for 10 minutes or until it thickens.