INSTANT POT CHICKEN CHOWDER
Make and share this Instant Pot Chicken Chowder recipe from Food.com.
Provided by Diva Sarah
Categories Pressure Cooker
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Turn Instant Pot to sauté setting.
- While the Instant Pot is heating, dice carrots, celery, and onion.
- Add olive oil to the hot pot and add diced vegetables.
- Saute vegetables until onion begins to soften. Season with salt and pepper.
- Add diced garlic and sauté until onion is clear.
- Add broth, frozen peas and carrots, and frozen corn.
- Season to taste with salt and pepper or seasoning of your choice.
- Add chicken breasts (fresh or frozen).
- Put the lid to the Instant Pot on and turn the vent to Sealing.
- Press the Soup button and walk away!
- During the last 10 minutes of cooking time, heat a pot over the stove.
- Melt butter, then add flour and whisk together.
- Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
- Whisk in the milk slowly to avoid lumps.
- Allow the mixture to come to just boiling to thicken.
- When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
- Remove chicken breasts to a plate and dice or shred.
- Whisk milk mixture into the hot soup.
- Add chicken back into the soup.
- Add Franks Red Hot sauce to taste.
- Season to taste.
- Serve and enjoy!
Nutrition Facts : Calories 401.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 83.8, Sodium 858.7, Carbohydrate 25.1, Fiber 3.4, Sugar 2.2, Protein 26
INSTANT POT® CHICKEN NOODLE SOUP
Simple and fast chicken noodle soup made in the Instant Pot®.
Provided by Tim
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g
INSTANT POT "FLU FIGHTER" CHICKEN NOODLE SOUP
Adapted from 12 Tomatoes. Delicious, super flavorful chicken noodle soup, perfect for when you're feeling under the weather.
Provided by MistressRach
Categories Clear Soup
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
- Set pressure cooker to "Manual," High Pressure, 20 minutes.
- Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
- Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
- Set pressure cooker to "Saute," normal heat.
- Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
- Add garlic and saute for another 1-2 minutes.
- Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
- Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
- Again do a quick pressure release.
- Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
- Serve with fresh bread or rolls.
Nutrition Facts : Calories 531.4, Fat 16.8, SaturatedFat 3.4, Cholesterol 161.2, Sodium 1924.9, Carbohydrate 28.4, Fiber 3.7, Sugar 6.2, Protein 63.2
INSTANT POT CHICKEN NOODLE SOUP
Flavorful soup using the instapot, in less than 10 minutes. Full of flavor when I use my homemade chicken or turkey stock
Provided by Bonnie G 2
Categories Chicken
Time 17m
Yield 10 cu[s, 10 serving(s)
Number Of Ingredients 15
Steps:
- Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
- While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
- Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
- Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
- Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
- Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.
Nutrition Facts : Calories 428, Fat 17.9, SaturatedFat 5.5, Cholesterol 109.6, Sodium 788.3, Carbohydrate 38.4, Fiber 3, Sugar 3.7, Protein 26.9
INSTANT POT® CHICKEN SOUP
A simple chicken soup recipe made in an Instant Pot®. I do not add noodles to mine, however, if you wanted to add noodles, I would release pressure after about 10 minutes instead of naturally, add the noodles, and set on Manual for 3 to 5 minutes. I use all organic produce.
Provided by Shelly Exel-Miles
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h18m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
- Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 9.4 g, Cholesterol 54.6 mg, Fat 7.4 g, Fiber 1.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 1190.3 mg, Sugar 3.5 g
INSTANT POT LEMON CHICKEN ORZO SOUP
Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com.
Provided by Sageca
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
- 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
- 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
- 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
- 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
- 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
- 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
- Notes.
- If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
- Cooking time does not include the time needs to reheat and cool down the Instant Pot.
Nutrition Facts : Calories 459.6, Fat 24.7, SaturatedFat 9.4, Cholesterol 87.5, Sodium 1172.2, Carbohydrate 30.7, Fiber 3, Sugar 5.1, Protein 27.6
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