Chicken Noodles Pressure Cooker Food

INSTANT POT CHICKEN NOODLE SOUP

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

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.

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

CHICKEN NOODLES - PRESSURE COOKER RECIPE - (4.5/5)

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.