PRESSURE COOKER CHICKEN SOUP RECIPE RECIPES

Name: Grandma's Pressure-Cooker Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 2 teaspoons olive oil; 4 bone-in chicken thighs; 2 medium carrots, peeled, sliced into 1/2-inch pieces; 1-1/2 celery ribs, sliced into 1/2-inch pieces; 6 cups reduced-sodium chicken broth; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 package (8 ounces) uncooked fine egg noodles, cooked; Chopped fresh parsley, optional

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: …

Grandma's Pressure-Cooker Chicken Noodle Soup Recipe: … image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

PRESSURE COOKER CHICKEN ADOBO RECIPE | MYRECIPES

Pressure Cooker Chicken Adobo Recipe | MyRecipes image

Deliciously balanced with savory and sweet, chicken adobo is a great addition to anyone's collection of go-to comfort foods. This dish typically requires a lengthy period of simmering to build up the deep, rich signature flavor, but the pressure cooker helps you achieve the same level of flavorful satisfaction in a fraction of the time. Note, if you don't have fish sauce on hand, you can leave it out—but if you're going by the grocery store anyway, it's definitely worth investing in a bottle. Serve the adobo over rice for a vibrant and hearty entree.

Provided by Emily Nabors Hall

Total Time 45 minutes

Yield Serves 4 (serving size: 1 chicken quarter, 1 cup rice, 1/4 cup sauce)

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
4 skin-on chicken leg quarters
1 small yellow onion, quartered
3 garlic cloves, smashed
1 (2-in.) piece fresh ginger, peeled
3 bay leaves
¾ cup unseasoned rice vinegar
¾ cup soy sauce
3 tablespoons light brown sugar
¾ teaspoon black pepper
1 teaspoon fish sauce (optional)
1 tablespoon cornstarch
1 tablespoon water
4 cups hot cooked rice
¼ cup sliced scallions
1 lime, quartered

Steps:

Heat oil in a large skillet over medium-high. Add chicken, skin side down, and cook until deep golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Whisk together vinegar, soy sauce, brown sugar, pepper, and, if using, fish sauce. Pour evenly over chicken.
Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add to sauce in pressure cooker, and whisk until slightly thickened.
Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.

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