Best Chicken Noodles Pressure Cooker Recipe 455 Recipes
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.
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
INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)
This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
- Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
- Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
- Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
- Press MANUAL button and set timer for 5 minutes.
- Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
- Press SAUTE button again.
- Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired
Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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