How to make Chicken Noodle Soup in the Instant Potįirst prepare all of your vegetables by chopping the carrots, celery, and onions.Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.Īdd the chicken, ginger, if using, and 8 cups water. Ingredients 1 tablespoon vegetable oil 1 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces pound andouille sausage, sliced cup. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.Īfter the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes. Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes. While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Add the chicken, ginger, if using, and 8 cups water. Instructions Season cubed chicken with cajun seasoning. Add celery, red bell pepper, Cajun seasoning, garlic powder, onion powder, paprika and salt and cook, 3 to 4 minutes. Season the soup with additional salt and pepper if needed. In a stock pot over medium heat, add olive oil.įollow the manufacturers guide for locking the lid and preparing to cook. Add seasoned chicken and cook for 4-5 minutes, turning occasionally.
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