Instant Pot chicken soup?
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Anonymous
| Any good recipes out there? Thanks! |
Anonymous
| Just do Ramen and add rotisserie chicken, celery, and carrots. Ready in 10 minutes. You can add extra water to dilute the seasonings/salt if you want to. |
Anonymous
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I make this all the time. I don’t always use uncooked chicken though. Sometimes I just add shredded rotisserie after the noodles cook and let it warm for a minute or two.
Instant Pot Chicken Noodle Soup Chicken, Instapot Prep Time: 25 mins | Cook Time: 40 mins | Servings: Serves 6 Ingredients: 2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs, cut in half crosswise across the grain 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 2 cups chopped yellow onion (from 1 large onion) 1 cup chopped celery (from 4 stalks) 2 large carrots, peeled and cut into 1 1/2-inch pieces (about 1 cup) 1 teaspoon minced garlic (from 1 garlic clove) 8 cups chicken stock, divided 6 ounces uncooked extra-wide egg noodles 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons chopped fresh flat-leaf parsley Directions: Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting; add 1 tablespoon of the oil to cooker, and allow to preheat 2 to 3 minutes. Season chicken pieces with salt and pepper. Add half of chicken to cooker; cook until browned, 3 to 4 minutes per side. Transfer chicken to a plate; add remaining 1 tablespoon oil and chicken to cooker, and cook until browned, 3 to 4 minutes per side. Transfer chicken to plate. Add onion, celery, and carrots to cooker, and cook, stirring occasionally, until onion is translucent, 4 to 5 minutes. Add garlic to cooker, and cook until fragrant, about 1 minute. Press CANCEL. Return chicken to cooker; add 4 cups of the stock. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 12 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 4 to 6 minutes.) Press CANCEL. Remove lid from cooker. Remove chicken from cooker; let rest 5 minutes, and shred. Meanwhile, add noodles and remaining 4 cups stock to cooker. Select SAUTÉ and HIGH temperature setting; cover cooker with lid, and lock in place. Cook noodles and stock for 8 minutes. Carefully remove lid, and stir in lemon juice, parsley, and shredded chicken. Source: https://www.southernliving.com/recipes/instant-pot-chicken-noodle-soup |
Anonymous
| I don’t have the link, but google instant pot chicken soup Jo Cooks recipe. |
Anonymous
Thank you so much, I used this recipe, with some modifications, and it turned out excellent. (I used water instead of stock, and I added dried thyme and parsley, and I used chicken drumsticks instead of thighs because that's what I had.) This one is a keeper! |
Anonymous
This looks very similar to the one above. These are great recipes, thank you very much! |
Anonymous
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This is the one I use:
https://www.number-2-pencil.com/instant-pot-chicken-noodle-soup/ Instant Pot Chicken Noodle Soup Prep Time 10 mins Cook Time 20 mins Total Time 50 mins Instant Pot Chicken Noodle Soup - Tender chunks of chicken in a rich homemade chicken broth with big hearty veggies. Homemade Instant Pot chicken noodle soup from scratch in less than an hour. Course: Dinner Cuisine: American Keyword: Chicken Noodle Soup, Chicken Noodle Soup Instant Pot, Instant Pot Chicken Noodle Soup Servings: 6 Calories: 401 kcal Author: Melissa Ingredients 1 tablespoon of olive oil 1 small onion diced 3 cloves of garlic minced 5 carrots peeled and sliced into 1/2 inch pieces 2 celery sticks sliced into 1/2 inch pieces 1 whole 5 pound chicken giblets removed and discarded 2 tablespoon of soy sauce 8 cups of water Kosher salt and freshly ground pepper 4 ounces of extra wide egg noodles 1/4 cup of minced fresh flat leaf parsley Instructions Set Instant Pot to Saute function. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes. Add garlic, carrots and celery and saute for another minute. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper. Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode. Turn pressure release valve to Quick Release pressure. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam. Remove whole chicken and set aside to shred. Turn Instant Pot back to Saute function and let chicken broth come to a boil. Stir in egg noddles and let cook for about 5 minutes. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin. Once noodles are cooked, stir in chicken meat and fresh parsley. Adjust salt and pepper to taste. Nutrition Facts Instant Pot Chicken Noodle Soup Amount Per Serving (8 g) Calories 401Calories from Fat 198 % Daily Value* Fat 22g34% Saturated Fat 6g38% Cholesterol 111mg37% Sodium 467mg20% Potassium 508mg15% Carbohydrates 21g7% Fiber 2g8% Sugar 4g4% Protein 28g56% Vitamin A 8892IU178% Vitamin C 10mg12% Calcium 48mg5% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. |
Anonymous
| That no2pencil one above is my go to also. Couldn’t be easier but it is absolutely delicious. |
Anonymous
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For something slightly different — chicken enchilada soup:
https://www.eatingwell.com/recipe/264666/pressure-cooker-chicken-enchilada-soup/ This creamy wild rice soup is very rich, but quite tasty: https://www.pressurecookingtoday.com/creamy-chicken-wild-rice-soup/ |