| 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!
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!
