Instant Pot Recipes 2

Nonfiction, Food & Drink, Appliances
Cover of the book Instant Pot Recipes 2 by Sallie Stone, Osmora Inc.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Sallie Stone ISBN: 9782765931393
Publisher: Osmora Inc. Publication: August 3, 2018
Imprint: Osmora Inc. Language: English
Author: Sallie Stone
ISBN: 9782765931393
Publisher: Osmora Inc.
Publication: August 3, 2018
Imprint: Osmora Inc.
Language: English

Instant Pot Recipes 2 contains 15 delicious instant pot recipes like Mushroom Risotto, Chicken Taco, Beets and Korean Beef.

Recipe from the cookbook:

Instant Pot Chicken Noodle Soup

Cooking time: 40 minutes

Total time: 50 minutes

Serving: 3

Ingredients:

2 chicken breasts

1 small onion, chopped

4 garlic cloves, chopped

6 mushrooms, sliced

2 carrots, chopped

1 celery stalk, chopped

1 tbsp. of olive oil

8 oz. of egg noodles

Salt and pepper to taste

¼ cup of parsley, chopped

1 tbsp. of lemon juice

5 cups of chicken stock

Instructions:

Select Sauté mode on your Instant Pot and let it heat.

Add 1 tbsp. of olive oil into the Pot and add mushrooms (chopped) along with salt, pepper, and olive oil.

Let the mushrooms water evaporates. Stir occasionally. Put aside.

Submerge chicken breasts into the Instant Pot along with chicken stock. Close the lid and cook for 8 minutes at High pressure. Release pressure quick. Put chicken aside

Make chicken soup:

Pour chicken stock into pressure cooker. Select Sauté button and adjust to Saute More function.

Add egg noodles and cook for 6 minutes.

Add salt, pepper, and lemon juice.

Garnish with parsley and serve all together! Enjoy!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Instant Pot Recipes 2 contains 15 delicious instant pot recipes like Mushroom Risotto, Chicken Taco, Beets and Korean Beef.

Recipe from the cookbook:

Instant Pot Chicken Noodle Soup

Cooking time: 40 minutes

Total time: 50 minutes

Serving: 3

Ingredients:

2 chicken breasts

1 small onion, chopped

4 garlic cloves, chopped

6 mushrooms, sliced

2 carrots, chopped

1 celery stalk, chopped

1 tbsp. of olive oil

8 oz. of egg noodles

Salt and pepper to taste

¼ cup of parsley, chopped

1 tbsp. of lemon juice

5 cups of chicken stock

Instructions:

Select Sauté mode on your Instant Pot and let it heat.

Add 1 tbsp. of olive oil into the Pot and add mushrooms (chopped) along with salt, pepper, and olive oil.

Let the mushrooms water evaporates. Stir occasionally. Put aside.

Submerge chicken breasts into the Instant Pot along with chicken stock. Close the lid and cook for 8 minutes at High pressure. Release pressure quick. Put chicken aside

Make chicken soup:

Pour chicken stock into pressure cooker. Select Sauté button and adjust to Saute More function.

Add egg noodles and cook for 6 minutes.

Add salt, pepper, and lemon juice.

Garnish with parsley and serve all together! Enjoy!

More books from Osmora Inc.

Cover of the book LE SOUFFLE DE VIE by Sallie Stone
Cover of the book Vendetta by Sallie Stone
Cover of the book Michelangelo: Paintings (Colour Plates) by Sallie Stone
Cover of the book 10 EROTICA STORIES A SUPER COLLECTION by Sallie Stone
Cover of the book Patanjali Yoga Sutra in English Rhyme by Sallie Stone
Cover of the book Unlock Your Winning Attitude and Have a Life You Desire by Sallie Stone
Cover of the book Raphael: 118 Paintings by Sallie Stone
Cover of the book Lone Wolves by Sallie Stone
Cover of the book Wolves in Blue by Sallie Stone
Cover of the book Claude Monet: Masterpieces in Colour by Sallie Stone
Cover of the book Toulouse-Lautrec by Sallie Stone
Cover of the book Decluttering Book by Sallie Stone
Cover of the book THE HUSTLE by Sallie Stone
Cover of the book Fruit Amidst The Thorns by Sallie Stone
Cover of the book Google adwords by Sallie Stone
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy