CREAMY CHICKEN AND NOODLES – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 0 minutes
Cook Time 45 minutes
Yield 6 - 8 servings
Number Of Ingredients 6
Steps:
- Add warmed broth, chicken, butter and soup to the Instant Pot, in that order. Do not stir.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred.
- Meanwhile, rinse the inside of the lid with cold water. Add the noodles to the pot and stir to mix, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then perform a controlled release of the remaining pressure, watching out for any starchy spray.
- Return the chicken to the pot and stir to combine. Serve hot topped with chopped italian parsley and fresh cracked pepper (optional).
CAULIFLOWER CHEDDAR SOUP RECIPE: HOW TO MAKE IT
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 907mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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CAULIFLOWER CHEDDAR SOUP RECIPE: HOW TO MAKE IT
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Lunch
Calories 232 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Lunch
Calories 232 calories per serving
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
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