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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cucumber salad recipe

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 how to make cucumber salad recipe 

Certainly! Here's a simple recipe for a refreshing cucumber salad:


Ingredients:

  • 2 cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large bowl, combine the sliced cucumbers, sliced red onion, and chopped fresh dill.
  2. In a separate bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper until well combined.
  3. Pour the dressing over the cucumber mixture and toss to combine.
  4. Cover the bowl and refrigerate the cucumber salad for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled as a side dish or topping for sandwiches.

And that's it! This simple cucumber salad is a great way to use up fresh cucumbers and can be enjoyed all year round.

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