INSTANT POT® CREAMY CHICKEN NOODLE SOUP
Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!
Provided by Idaho® Potatoes
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
- Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
- Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
- In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
- Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 35.2 g, Cholesterol 122.2 mg, Fat 12.5 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 4.2 g, Sodium 1875.1 mg, Sugar 5 g
INSTANT POT CREAMY CHICKEN SOUP
Steps:
- Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
- Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
- Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cook time for 20 minutes on high pressure.
- When cook time is complete, carefully perform a quick release of the pressure.
- Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
- Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
- Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1439 kcal, Fat 72 g, SaturatedFat 29 g, Cholesterol 506 mg, Sodium 2819 mg, Carbohydrate 57 g, Sugar 29 g, Protein 132 mg
GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®
My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.
Provided by saraeudy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
- Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
- Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g
INSTANT POT® CHICKEN AND PASTA SOUP
A better than canned, comfort soup made in the Instant Pot®.
Provided by Jeremy Crockett
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
- Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 19.1 g, Cholesterol 40.8 mg, Fat 4.8 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1108.8 mg, Sugar 3 g
INSTANT POT CREAMY CHICKEN AND RICE SOUP RECIPE
This Instant Pot Creamy Chicken and Rice Soup takes minutes to throw together and is the most cozy soup for those chilly months!
Provided by Kendra Murdock
Categories Main Course
Time 33m
Number Of Ingredients 16
Steps:
- Place inner pot inside your Instant Pot.
- Mix together broth and rice inside pot.
- Add in chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt and pepper. Close and lock the lid.
- Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 18 minutes.
- When cooking ends, let the pressure release naturally for 10 minutes. Then carefully turn the valve to VENTING to release the rest of the pressure. Remove the lid.
- In a small bowl, mix half-and-half and cornstarch together. Add mixture to pot along with peas, and stir.
- Select SAUTE function and continue to cook soup, stirring constantly. Let the soup cook until it's thickened and bubbly (about 2 to 3 minutes).
Nutrition Facts : Calories 366 kcal, Carbohydrate 32 g, Protein 39 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 616 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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