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 shredded chicken back to the Instant Pot and stir to combine.


Serve hot and enjoy!


Instant Pot Beef Stroganoff:


Ingredients:


1 1/2 pounds beef chuck roast, cut into small cubes

1 medium onion, chopped

2 garlic cloves, minced

2 cups beef broth

1 cup sliced mushrooms

1 cup sour cream

2 tablespoons flour

2 tablespoons olive oil

1 teaspoon paprika

Salt and pepper, to taste

Egg noodles or rice, for serving

Instructions:


Set the Instant Pot to "Saute" mode and add olive oil.


Add beef and cook until browned on all sides.


Remove beef from Instant Pot and set aside.


Add onion and garlic to the Instant Pot and cook until onion is translucent.


Add beef broth, mushrooms, paprika, salt, and pepper and stir to combine.


Add beef back to the Instant Pot.


Close the lid and set the Instant Pot to "Meat/Stew" mode for 30 minutes.


Once the Instant Pot is done, use the quick release valve to release the pressure.


In a small bowl, whisk together flour and sour cream.


Set the Instant Pot to "Saute" mode and add the sour cream mixture.


Cook for 3-4 minutes or until the sauce thickens.


Serve over egg noodles or rice and enjoy!

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