Chicken Noodles Pressure Cooker Recipe 455 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.

CHICKEN NOODLES - PRESSURE COOKER

Steps:

• Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
• Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
• Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
• Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
• When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
• Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.

CHICKEN WITH BELL PEPPERS & NOODLES FOR PRESSURE COOKER

Steps:

• In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
• Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
• Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
• transfer to a serving bowl. Sprinkle with cheese.
• Makes 6 servings.

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.