Peel Tomatoes – First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks. (If you do not mind the peel in soup, you can just chop the tomatoes in large chunks.)
Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.
Aromatics– Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Optional - Rinse Chinese red dates and goji berries if you plan on using them.
Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.
Place all the ingredients in the Instant Pot and cover with water. Season to taste. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released.
We chose to allow 15 minutes of natural release, followed by a quick release. Please be careful and use a towel when using the quick release method. It is possible that some juice and steam will be released.
Remove the ginger. To keep a clear broth, carefully remove the Chinese red dates if added. Check seasoning and add more salt and pepper as desired.
Serve in bowls and garnish with a few sliced green onions. Enjoy!
For the Kids: Our preference is to remove the chicken from the bone so it is easier for them to eat. In addition, we like to also add some cooked alphabet pasta or rice for an extra hearty meal.