Instant Pot Creamy Chicken Noodle Soup

 8 cups chicken broth

1 lb skinless boneless chicken breast (you can cut into bite size pieces, or I just shredded after cooking

1/2 cup onion, chopped

1 cup carrots, sliced

1 cup celery, chopped

3 garlic cloves, minced

1/4 tsp black pepper

1/4 cup cornstarch

1/2 cup half and half or heavy cream

1 1/2 cups uncooked pasta (I used egg noodles)

Instructions

1. Add chicken broth (or water and boullion) to the pressure cooker.  Then add chicken, onion, carrots, celery, garlic, and black pepper.

2. Close lid and select "pressure cook" mode.  Adjust to 10 minutes.  When cooking is complete press Cancel and release the pressure.  Then remove the lid.

3.  In a small bowl, combine cornstarch and heavy cream.  Reserve.

4. Select saute mode and add uncooked pasta and cornstarch mixture; mix to combine.  Cook for 8 minutes or until the pasta is tender.

Poblano Chicken Soup

1 C Diced Onion

3 Poblano Peppers

5 Cloves Garlic

2 C Diced Cauliflower (can use frozen)

1 1/2 lbs Chicken Breast, cut into large chunks

1/4 C Fresh Cilantro

1 tsp Ground Coriander

1 tsp Ground Cumin

2 tsp Salt

2 C Water

2 oz Cream Cheese, cut into small chunks

1 C Sour Cream

Pressure Cooker Instructions

• To the inner pot of the Instant Pot, add the onion, poblanos, garlic, cauliflower, chicken, cilantrol, coriander, cumin, salt and water.  Lock the lid in place.  Select Manual or Pressure Cook and adjust the pressure to High.  Cook for 15 minut4es.  When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.  Unlock the lid.
• Remove the chicken with tongs and place in a bowl.
• Tilting the pot, use an immersion blender to roughly puree the vegetable mixture.  It should still be slightly chunky.  Turn the Instant Pot to Saute and adjust to high heat.  When the broth is hot and bubbling, add the cream cheese and stir until it melts.  Use a wisk to blend in the cream cheese if needed.
• Shred the chicken and stir it back into the pot.  Once it is heated through, serve, topped with sour cream.

Creamy Italian Chicken

Add 1 cube butter, 1 pkg Good Seasons Italian Seasoning and 4 chicken breasts

Cook 4 hours high on crock pot

Add 1 can cream of chicken soup and 4 oz cream cheese cubed

Cook another 1-2  hours. Stir and serve over noodles. 

If you want to cook this in the instant pot:

Add Good Seasons, Chicken, Butter, Cream of chicken soup and add one can chicken broth. 

Cook for 10 minutes and natural release, then stir in Cream cheese. 

Instant Pot Roast

 When I make a roast in the instant pot I add the roast and any other ingredients required.  Then I pressure cook for 2 hours, remove the meat and cut it up into 4 chunks.  Put the meat back into the pot and pressure cook for 2 more hours.  Remove the meat and shred.  This works for any roast recipe, like french dip, or kalua pork.  However you may need to add a little more liquid for the first 2 hours of Kalua pork because it's only ingredients are liquid smoke and salt.  The Instant pot may not be able to come to full pressure without a little water added!

Instant Pot White Chicken Chili

I tried this recipe using 2 chicken breasts--next time I'll only use 1.  I also felt like there were too many beans, so next time I will probably use 3/4 of the bag.  But it was yummy!  I've never cooked with dry beans before.


Ingredients:
1 onion, diced
1 tsp chopped garlic
1 T. cooking oil
1 or 2 boneless, skinless chicken breasts
1 tsp basil
1 tsp oregano
2 tsp salt
1/2 tsp black pepper
1 tsp cumin
4 cups chicken broth
1 cup water
1 pound dry navy beans
1 cup sour cream
1-1/2 cups Monterey Jack cheese, grated

Directions:
Saute onion garlic and chiles.  Add chicken.  Add basil, oregano, salt, pepper, cumin.  Pour broth and water into pot.  Add the dry beans.

Pressure for 1 hour and 20 minutes.  Natural release for 10 minutes then manual release.  Remove chicken, shred it and return to pot.  Stir in sour cream and cheese.  Serve garnished with tortilla chips and cheese.

Weight Loss Magic Soup

This soup is full of vegetables and I like having it around for a quick lunch or even snack when I'm feeling hangry in the afternoon.  The original recipe calls for 3-4 cups of shredded cabbage, but I don't use that because I don't really like cabbage. I usually end up putting in more beans and vegetables instead.  You guys just do what you want.  This recipe makes a lot of soup, so you might want to half it.

2 cans chicken broth (I usually just pour in a quart because I buy it like that from Costco)
3 cups V-8 juice (I also just pour in a big bottle)
2 cans Italian diced tomatoes
2 T olive oil
1 small onion
2 cloves minced garlic
1 package sliced mushrooms (I usually use 2 packages because I love them)
3 carrots peeled and sliced
1 zucchini, sliced (I like more of these as well)
1 yellow squash, sliced
1 can of kidney beans (I use 2)
*3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste

Instructions:
In a large frying pan (or your instant pot on saute mode), saute garlic, onions, carrots, and mushrooms for about 5 minutes.  In a large crockpot (if you didn't use your instant pot), combine with the remaining ingredients.  Cook on high for 2-3 hours, or until vegetables are cooked.  I just leave it on saute, or sometimes I turn my instant pot to slow cook and leave it all day.

Instant pot garlic herb chicken and rice

https://theflavoursofkitchen.com/instant-pot-garlic-herb-chicken-and-rice/

 I used boneless chicken breasts. This was yummy. 

INSTANT POT Boiled Eggs

Place wire rack in bottom of pressure cooker. Place eggs on rack and add 1 CUP of water. Pressure cook for 5 minutes and then let it naturally release for 5 min. Then you can manually release the rest of the steam. Thanks Steph!!

INSTANT POT MAC & CHEESE

Instant Pot Sweet and Sour Chicken

CHICKEN:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 C cornstarch

2 eggs, beaten

oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. TURN INSTANT POT ON TO SAUTE add some oil and  Fry until brown but not cooked through.

Mix sauce ingredient (below) together and pour over chicken.

SAUCE:

3/4 C sugar

4 T ketchup

1 T soy sauce

1 tsp garlic salt
I ADDED 2 T of water to help with the pot get pressure

Cook for 4 minutes in instant pot. Then do a manual steam release and turn the pot back on to saute. Stir the chicken around for a few minutes to thicken the sauce. Then let sit