A Yummy Chicken Noodle Soup 8 Qt Pressure Cooker Food

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP

Steps:

• Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

A YUMMY CHICKEN NOODLE SOUP (8-QT. PRESSURE COOKER)

Steps:

• GARLIC GINGER CHICKEN BROTH.
• Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
• Place spatchcocked chicken on top. Add water, but do not let liquid level rise above 2/3 marker on pot.
• Secure lid. Bring to HIGH pressure and cook at pressure for 24 minutes. Let pressure release naturally.
• Remove lid. Transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and reserve for use in Noodle Soup; let them cool. Discard other solids from strainer.
• I recommend making the broth the night before and allowing time for it to cool before refrigerating. (That gives you plenty of time to pressure cook a second batch of chicken if it didn't all fit in your cooker.) The next day it's easy to remove the layer of chicken fat from the top of the gelatinous broth. (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.).
• While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
• Shred chicken meat from the bones. Discard skin, bones, and cartilage. Cover and refrigerate shredded chicken until making Noodle Soup.
• NOODLE SOUP.
• Remove fat layer from broth and return to pressure cooker pot. (Actually, tonight you don't have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice. However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.).
• Bring the broth to a boil.
• Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package). (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked - who wants hard carrots! Follow the p.c. manual's directions for quick release. For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.) If omitting mushrooms, go to Step 16.
• OPTIONAL MUSHROOMS.
• Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft. If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
• Stir mushrooms into soup.
• Ladle soup into bowls and garnish with chopped parsley.

PRESSURE COOKER HUNGARIAN CHICKEN

Steps:

• Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate.
• Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt.
• Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
• With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
• Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
• Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.