Step 1

In a 6-quart Instant Pot, add chicken, carrots, celery, spareribs, if using, and one Chinese herbal packet.

Step 2

Fill the pot with enough water to just cover the entire chicken, 8 to 10 cups. The pressure cooker should not be more than two-thirds full.

Step 3

Seal the lid and valve. Set for high pressure for 50 minutes. Allow the soup to come to natural pressure release. Please Do Not use quick release.

Step 4

For slow cooker, cook on low for 8 to 10 hours or up to 24 hours.

Step 5

For stovetop, bring the ingredients to a boil in a soup pot, then lower the heat and simmer for 1 ½ to 2 hours. You may need to add a bit more water to compensate for evaporation.

Step 6

Season with salt to taste. Add garnish before serving if desired.