Chicken Noodles Pressure Cooker Recipes
CHICKEN NOODLES - PRESSURE COOKER
This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better!
Provided by Black Radish
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
- Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
- Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
- Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
- When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
- Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.
Nutrition Facts : Calories 571.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 149.8, Sodium 616.5, Carbohydrate 77.4, Fiber 5.2, Sugar 10.4, Protein 38.9
CHICKEN NOODLES - PRESSURE COOKER RECIPE - (4.5/5)
Provided by smaier
Number Of Ingredients 18
Steps:
- Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on. Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method. Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart. Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft. When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken. Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.
CHICKEN WITH BELL PEPPERS & NOODLES FOR PRESSURE COOKER
DH can't get enough of this; I can't believe that the noodles cook in the same pot! Toula Patsalis hits a home run in "The Pressure Cooker Cookbook."
Provided by KateL
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a pressure cooker, heat oil. Add onion and saute in hot oil 3 minutes.
- Add garlic, chicken pieces, and peppers. Saute over medium-high heat 3 minutes, stirring occasionally.
- Stir in broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, and herbs. Add noodles and stir again. Secure lid. Over high heat, develop steam to high pressure. Insert a heat diffuser between pan and heat. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Combine cheeses. Discard bay leaf. Stir chicken and noodle mixture and
- transfer to a serving bowl. Sprinkle with cheese.
- Makes 6 servings.
Nutrition Facts : Calories 568.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 121.5, Sodium 1587.3, Carbohydrate 67.1, Fiber 4.6, Sugar 10.4, Protein 34.5
GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP
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
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.
PRESSURE-COOKER TUSCAN CHICKEN PASTA
If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. -Amber Gaines, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.
Nutrition Facts : Calories 660 calories, Fat 26g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 1199mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 7g fiber), Protein 41g protein.
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