PIONEER WOMAN CHICKEN NOODLE SOUP INSTANT POT RECIPES

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INSTANT POT CHICKEN NOODLE SOUP RECIPE | FOOD NETWORK ...



Instant Pot Chicken Noodle Soup Recipe | Food Network ... image

An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield about 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices 
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced 
1 large yellow onion, cut into a large dice
Kosher salt and freshly ground black pepper
One 3-pound whole chicken
One 3-inch piece ginger, halved lengthwise, optional
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons dill fronds, roughly chopped  

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. 

BEST INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP RECIPE ...



Best Instant Pot Creamy Chicken and Wild Rice Soup Recipe ... image

Chicken and wild rice soup can now be made in the Instant Pot! Keep reading for this easy, weeknight recipe that's perfect for chilly fall days.

Provided by Ree Drummond

Categories     dinner

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 0S

Yield 8 servings

Number Of Ingredients 20

2 lb.

skinless, boneless chicken thighs (about 6), fat trimmed

1 tsp.

kosher salt, plus more to taste 

1 tsp.

black pepper, plus more to taste

1 tbsp.

olive oil

3

large celery stalks, sliced 1/4 inch thick

2

large carrots, sliced 1/4 inch thick

1

garlic clove, finely chopped

1

onion, chopped

2 tsp.

finely chopped fresh rosemary

2 tsp.

finely chopped fresh sage

2 tsp.

finely chopped fresh thyme

1/2 c.

white wine (or low-sodium chicken broth)

4 c.

low-sodium chicken broth

1 c.

uncooked wild rice (not quick-cooking)

1

bay leaf

2 tbsp.

salted butter, at room temperature

2 tbsp.

all-purpose flour

1/2

bunch kale, leaves torn into bite-size pieces (about 4 cups)

1/2

cup half-and-half

1 tbsp.

fresh lemon juice

Steps:

  • Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to saute´. Working in batches, add the chicken to the pot and cook until browned, 21/2 to 3 minutes per side. Remove the chicken to a plate. Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1/2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Remove the chicken from the pot and shred with two forks in a bowl. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste. Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to saute´. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

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