Instant Pot Chicken Noodle Soup

 When we stayed with Michelle's children, she left some of her kids' favorite recipes for me to make.  This was one of them. Michelle cooks a lot in the Instant pot because she can prepare the food whenever she likes during the day, start the instant pot, and then it keeps it warm and at a safe temperature until they are ready to eat.  This soup was so good, and all of the kids just devoured it.

Instant Pot Chicken Noodle Soup

Olive oil

1 onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, minced

2 carrots, chopped

4 chicken breasts, bone-in

2 bay leaves

4 cups chicken stock

3 cups water

4 cups noodles

Salt and Pepper

Gob of Better than Boullion Chicken flavored

Set the instant pot to sauté. Heat the oil. Sauté the onion, celery and carrots for about 5-7 minutes.  Add the garlic and sauté for another minute.  Put the chicken breasts and bay leaves in, then add the stock and water.  Cover and set the pot to manual for 22 minutes.  Set the pot to sealing.  When done, let it naturally release the pressure for at least 10 minutes before releasing the valve.  Remove the chicken and bay leaves.  Shred the chicken and return to the pot.  

Set the pot to sauté again and bring to a boil.  Add the noodles and cook until al dente.  (You can boil the noodles separately on the stove if you prefer and then add them to the soup.)  Taste and season with salt and pepper. 

Kristen's Chicken Nachos

 

Kristen made these for us (well, we all helped) at our family reunion.  They were delicious, so I wanted to share the recipe.  We made it again the week after we were home we loved it so much.

Chicken Nachos

*For the chicken:

2 T. olive oil

2 cloves garlic

1 onion, chopped

2 lb. chicken breast (boneless, skinless)

2 cups chicken broth

1 8 oz. can tomato sauce

1 T. salt

1/2 T. oregano

1 tsp. cumin

Set the instant pot to saute' and brown the onion and garlic for about 2-3 minutes.  Add the chicken and saute' for another couple of minutes.

Add the rest of the ingredients and set the pot to 18 minutes.  Let the pressure release and open the pot.  Strain the liquid.  Shred the chicken and replace as much liquid as you desire.

Layer on plates any or all of the following:

Tortilla chips (she used blue and white because it was July 4th)

Chicken

Queso Cheese dip, heated

Pico de Galo (recipe found here)

Avocado

Sour Cream 

Grated Cheese

Olives

We made it soon after we got home from the reunion.

* You can also use this chicken to make chicken tacos or burritos.

Instapot Butternut Squash

 We love butternut squash prepared in the instapot.

Butternut Squash in the Instant pot

1 Butternut squash

Butter

Brown sugar

Salt and pepper

Cut the Squash in half and take out the seeds.  In the seed hole, put a chunk of butter and fill it with brown sugar.  Sprinkle with salt and pepper.

Put the halves in the instant pot and add 1 1/2 cups water.  Pressure cook for 10-12 minutes and let steam release naturally.

Take the squash out.  When it is cool enough to handle, scoop the squash out of the rind.  Mash with a potato masher.  Taste and add more butter, brown sugar, salt, and pepper if desired.

Hard Boiled Eggs in the Instapot

If you have an instant pot, you probably already know how easy it is to boil eggs in there.  But in case you don't, I wanted to share.

Hard Boiled Eggs in the Instant Pot
Put  the wire rack in the bottom of the pot.  Pour in 1 cup of water.  Arrange however many eggs you want to boil on the rack.  Adjust the lid onto the pot and set the time for 5 minutes.  That's it.  When it's done, let the steam release naturally for about 5 minutes.  Then open the vent.  That's all there is to it.  Perfect hard boiled eggs.

Instant Pot Whole Chicken

I have been making whole chicken in the crock pot for many years.  It is one our favorite meals.  I recently tried it in the instant pot.  It worked really well. I will be doing it again.  I wish I had a chicken right now!

Instant Pot or Crock pot Whole Chicken
1 whole chicken (around 6 lbs. but any size will do)
1 onion, chopped
1 carrot, chopped (optional)
2 stalks celery, chopped (optional)
1 tsp. poultry seasoning
Salt to taste
Pepper to taste
Garlic salt to taste
1 cup chicken stock

Chop the vegetables on a cutting mat or board.  Sprinkle the poultry seasoning and salts over the veggies and toss all together with your hands.
Clean the neck and giblets out of the chicken.  Stuff the cavity of the bird with the seasoned vegetables.  Put in the instant pot and put any vegetables that didn't fit over the bird  Add the chicken stock.
Close the lid of the instant pot and close the valve.  Set the pot to poultry and 8 minutes per pound of your chicken.  Set the keep warm button and let it cook and release on its own.  Slice or shred the tender chicken.
Serving suggestion: cranberry sauce, mashed potatoes and gravy, stuffing, and veggie of choice.

Obviously, you do the same in a crock pot, but I usually add a bit more stock.  It smells so good cooking all day.
The chicken is so moist and delicious.  I usually put the liver in with the vegetables, too.

Instant Pot French Dip Sandwiches

I googled Instant Pot recipes and found that the most pinned Instant pot recipe on Pinterest is this one.  Well, that made me want to try it.  So I did.  It was good.  I loved how soft and tender it made the meat to cook it in the Instant Pot.  Wow!  It was like butter. I think next time I would add a little more taste by adding more of the Spices and maybe another onion.  But it was good.

Instant Pot French Dip Sandwiches

2-3 lb. chuck roast

About 1 T. vegetable oil

Kosher Salt and pepper to taste

1 teaspoon garlic powder

1 onion, sliced

1/2 cup red wine or beef stock

2 cups beef stock or beef broth

1 bay leaf

6 soft rolls

3 T butter, melted

1/4 tsp garlic powder

salt

6 slices provolone or Swiss cheese

Turn the Instant Pot on Saute'.  Put in the oil.  Season the roast with the salt, pepper and teaspoon of garlic powder.  Using tongs lower the roast into the instant pot and sear on both sides.  Remove the roast from the pot.  Add the onion and  saute' until they are starting to soften.  Add the wine or  1/2 cup broth and, using a wooden spoon, deglaze the pan.  After a couple of minutes add the beef broth and bay leaf.  Put the roast back in the pan.  Close the lid, making sure the pressure release valve is set to sealing.  Press the meat/ stew function and set the time to 100 minutes.  Let the pressure release naturally for about 1/2 hour, then turn release valve to steam.  Take the roast out and put on a serving plate.  Strain the liquid thorugh a fine mesh strainer and pour into small bowls for dipping.  Set oven to broil.  Mix together the butter, garlic powder and salt and spread on the rolls.  Broil until browned.  Remove the rolls and take the tops off of the pan.  Put meat on the bottoms and then a slice of cheese on each.  Put back under broiler until cheese is melted.  Serve with the au jus.

My mom's beef spread is a great way to use the leftovers.

Instant Pot Chicken and Wild Rice Soup

 I just got an Instant Pot.  So beware of Instant Pot recipes to come!  I texted my daughters who love their instant pots and asked for recipes.  Michelle texted that this is her favorite recipe that she makes in her pot.  I see why; it was delicious!  I think it would work just as well in a Crock Pot.

Instant Pot Chicken Wild Rice Soup
Soup
2 large carrots, diced
3-4 stalks celery, diced
1 onion, diced
1-2 lbs. boneless, skinless chicken breasts, diced
8 ounce box of mushrooms, chopped
1 8 oz. package uncooked wild rice (*the real thing- not a rice blend), rinsed
6-8 cloves garlic, minced
1/4 tsp. thyme
3 Tablespoons Mrs. Dash
2 bay leaves
1 quart chicken broth
2 cups water
Salt and pepper to taste
Roux
5 Tablespoons butter
1/3 cup flour
1/2 teaspoon garlic powder
2 cups milk or half and half


Put all of the soup ingredients into the Instant Pot.  Adjust the lid, close the steam vent, and cook on high for 35 minutes.  Quick release the steam by turning the valve.
Melt the butter in a saucepan and add the flour.  Whisk and cook on medium heat for two minutes.  Add the garlic powder and milk and whisk until thickened.  Whisk into the soup and stir well.  Let sit for a few minutes to allow the soup to thicken.  Serve with crusty bread.
*Michelle says she uses regular rice and it works just fine.