- 2 cups chicken breast pre-cooked
- 8 oz spaghetti noodles uncooked
- 4 cups chicken broth
- 1 cup water
- 2 teaspoons chicken bouillon
- 2 tablespoons butter unsalted
- 1 cup onion diced
- 2 cloves garlic minced
- 2 teaspoons Creole seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 hard-boiled eggs cut in half to garnish
- ¼ cup green onions chopped to garnish
- soy sauce hot sauce, or ketchup for serving condiments
Open the Instant Pot lid and turn it on with the sauté setting for 5 minutes.
With the Instant Pot lid off, sauté the butter, onions, and garlic until the onions soften, and then cancel the sauté setting.
Pour the water and chicken broth into the stainless-steel inner pot with the sautéed onions and add the chicken bouillon.
Add the Creole seasoning, salt, pepper, Worcestershire sauce, and chicken to the broth and stir the mixture.
Then break the uncooked spaghetti noodles in half and submerge them in the broth.
Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 2 minutes.
When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
Serve this chicken yock soul food recipe hot with garnishments of halved hard-boiled egg and chopped green onion to garnish.
Black folks eat yock with either a squeeze of soy sauce, hot sauce, or ketchup on top. Enjoy!
Calories: 378kcal | Carbohydrates: 50g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1628mg | Potassium: 773mg | Fiber: 3g | Sugar: 5g | Vitamin A: 654IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg