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Chicken & Noodles Instant Pot IP

Chicken & Noodles Instant Pot IP

In these modern times we've cooking food recipes Chicken & Noodles Instant Pot IP 2018 is interesting to in practise. Therefore the recipe Chicken & Noodles Instant Pot IP renders as a menu extra and fresh science in the world of food. Make sure you try and if successful with cooking recipes Popular Recipe Please conserve and or make an email at if Chicken & Noodles Instant Pot IP by Fo Fa is beneficial.

Chicken & Noodles Instant Pot IP

Ingredients of Chicken & Noodles Instant Pot IP:

  • 2 large chicken thighs or middle sized breasts
  • 1 can cream of chicken soup
  • 1 can chicken broth + 1/2 - 3/4 cup for dried noodles
  • 1-3 cloves garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 hot sauce, to taste (optional)
  • 8 ounces dried/fresh/frozen Noodles
  • 1 cup frozen vegetables (optional)

Method for "Chicken & Noodles Instant Pot IP":

  1. Ready your IP, put on saute just to warm things up and melt the butter, not really cook anything.
  2. Clean and skin, debone chicken, here I have some preseason thighs I need to use, so I am using those. But fresh is the normal.
  3. Add your butter
  4. Add your soup
  5. Add 1 can of chicken broth (or plain water)
  6. Clean chop your garlic
  7. Give it a little stir. I also cancelled saute mode as it was getting too hot.
  8. Add salt, I'm using Himalayan black salt (not pink) because That's The way I roll. I know, it doesn't look black.
  9. Add black pepper and Italian seasoning
  10. Stir it up, place thighs in
  11. Put cover on, set to pressure cooker, on high, for 20 minutes
  12. Let natural release for 10 minutes
  13. Quick release the remaining pressure after the 10 minutes had passed
  14. Here is a look after removing the top
  15. Take the chicken out, place on a plate, yes, they fell apart when removing them
  16. I have half a box of this linguine pasta (8 ounces) I need to use, but egg noodles are the normal one. Here I had to break in half so they will fit. Put them in the pot. Note, since I am using dried noodles, I also added 1/2 cup chicken broth for the noodles, or you won't have enough liquid left.
  17. Poke them all (the noodles) until covered in the liquid, and make sure they aren't bunched up, they can stick together if they are.
  18. Replace top, set to pressure cook for 6 minutes
  19. Now shred the chicken while the noodles cook, it's hot, I used 2 forks
  20. Get frozen veggies ready if using
  21. Let pressure naturally release for 5 minutes, then quick release
  22. If using veggies, add them next, stir.
  23. Add chicken back in, stir
  24. Allow to remain on "keep warm" for 10 minutes to reheat everything. Not really pressure cooking anything here, just warming through.
  25. Serve, garnish with parsley, chopped scallions, etc.

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