Instant Pot recipes

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Instant Pot Chicken Noodle Soup: Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts 1 medium onion, chopped 2 garlic cloves, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 8 cups chicken broth 3 cups egg noodles 2 teaspoons dried thyme Salt and pepper, to taste Instructions: Set the Instant Pot to "Saute" mode and add olive oil. Add chicken and cook until browned on both sides. Remove chicken from Instant Pot and set aside. Add onion and garlic to the Instant Pot and cook until onion is translucent. Add carrots, celery, chicken broth, thyme, salt, and pepper and stir to combine. Add chicken back to the Instant Pot. Close the lid and set the Instant Pot to "Soup" mode for 10 minutes. Once the Instant Pot is done, use the quick release valve to release the pressure. Remove chicken and shred with a fork. Set the Instant Pot to "Saute" mode and add egg noodles. Cook noodles for 5-6 minutes or until tender. Add shredde...
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blueberry muffin recipe

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 how to make a blueberry muffin recipe 

Absolutely, here's a recipe for blueberry muffins:


Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • Optional topping: coarse sugar

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer on medium speed.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and mixing on low speed after each addition until just combined.
  6. Fold in the blueberries gently using a rubber spatula.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with coarse sugar.
  8. Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

And that's it! You can enjoy your freshly baked blueberry muffins as a delicious breakfast or snack.

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