Instant Pot Recipes 2

Nonfiction, Food & Drink, Appliances
Cover of the book Instant Pot Recipes 2 by Sallie Stone, Osmora Inc.
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Author: Sallie Stone ISBN: 9782765931393
Publisher: Osmora Inc. Publication: August 3, 2018
Imprint: Osmora Inc. Language: English
Author: Sallie Stone
ISBN: 9782765931393
Publisher: Osmora Inc.
Publication: August 3, 2018
Imprint: Osmora Inc.
Language: English

Instant Pot Recipes 2 contains 15 delicious instant pot recipes like Mushroom Risotto, Chicken Taco, Beets and Korean Beef.

Recipe from the cookbook:

Instant Pot Chicken Noodle Soup

Cooking time: 40 minutes

Total time: 50 minutes

Serving: 3

Ingredients:

2 chicken breasts

1 small onion, chopped

4 garlic cloves, chopped

6 mushrooms, sliced

2 carrots, chopped

1 celery stalk, chopped

1 tbsp. of olive oil

8 oz. of egg noodles

Salt and pepper to taste

¼ cup of parsley, chopped

1 tbsp. of lemon juice

5 cups of chicken stock

Instructions:

Select Sauté mode on your Instant Pot and let it heat.

Add 1 tbsp. of olive oil into the Pot and add mushrooms (chopped) along with salt, pepper, and olive oil.

Let the mushrooms water evaporates. Stir occasionally. Put aside.

Submerge chicken breasts into the Instant Pot along with chicken stock. Close the lid and cook for 8 minutes at High pressure. Release pressure quick. Put chicken aside

Make chicken soup:

Pour chicken stock into pressure cooker. Select Sauté button and adjust to Saute More function.

Add egg noodles and cook for 6 minutes.

Add salt, pepper, and lemon juice.

Garnish with parsley and serve all together! Enjoy!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Instant Pot Recipes 2 contains 15 delicious instant pot recipes like Mushroom Risotto, Chicken Taco, Beets and Korean Beef.

Recipe from the cookbook:

Instant Pot Chicken Noodle Soup

Cooking time: 40 minutes

Total time: 50 minutes

Serving: 3

Ingredients:

2 chicken breasts

1 small onion, chopped

4 garlic cloves, chopped

6 mushrooms, sliced

2 carrots, chopped

1 celery stalk, chopped

1 tbsp. of olive oil

8 oz. of egg noodles

Salt and pepper to taste

¼ cup of parsley, chopped

1 tbsp. of lemon juice

5 cups of chicken stock

Instructions:

Select Sauté mode on your Instant Pot and let it heat.

Add 1 tbsp. of olive oil into the Pot and add mushrooms (chopped) along with salt, pepper, and olive oil.

Let the mushrooms water evaporates. Stir occasionally. Put aside.

Submerge chicken breasts into the Instant Pot along with chicken stock. Close the lid and cook for 8 minutes at High pressure. Release pressure quick. Put chicken aside

Make chicken soup:

Pour chicken stock into pressure cooker. Select Sauté button and adjust to Saute More function.

Add egg noodles and cook for 6 minutes.

Add salt, pepper, and lemon juice.

Garnish with parsley and serve all together! Enjoy!

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