INSTANT POT LINER RECIPES

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THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES



The Perfect Hard Boiled Eggs – Instant Pot Recipes image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

1 cup of water
1-12 large eggs

Steps:

  • Pour water into the inner pot and place in your Instant Pot.
  • Place eggs in the inner pot on the included steam rack.
  • Set steam release to the Sealing position.
  • Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
  • After cooking, let sit 5 minutes for Natural Release, then Quick Release.
  • Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT POT ...



Instant Pot Chicken Noodle Soup - How to Make Instant Pot ... image

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.

Provided by THEPIONEERWOMAN.COM

Categories     comfort food    dinner    lunch    main dish    soup

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

2 tbsp.

butter

1

large onion, chopped

3

carrots, cut into 1-inch pieces

2

celery stalks, cut into 1-inch pieces

3

garlic cloves, chopped

1 tbsp.

chopped fresh thyme leaves

1 tbsp.

chopped fresh oregano

1 1/2 tsp.

kosher salt

1/2 tsp.

ground black pepper

1

bay leaf

2 lb.

boneless skinless chicken breasts

4 c.

chicken stock

6 oz.

extra-wide egg noodles

Chopped fresh parsley, optional

Steps:

  • Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf. Remove the chicken from the pot and shred with two forks.  Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.

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