Instant Pot Chicken Macaroni Sopas Recipe by Minda
Cooking Instructions 55 minutes 1 Press the sauté button on the Instant Pot and add the butter to the pot. Once the pot is hot, add the onion, garlic, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. 2 Press "Cancel" to turn off the Instant Pot. 3 Add the dried oregano, thyme, salt, pepper, broth, milk and water to the pot. Stir. Nestle the chicken into the broth. 4 Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. (Notes: if using frozen chicken set it for 10 minutes) The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down. 5 When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. 6 When the pin drops down, open the Instant Pot lid. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken. 7 Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off. 8 Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired. 1 Press the sauté button on the Instant Pot and add the butter to the pot. Once the pot is hot, add the onion, garlic, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. 1 Press the sauté button on the Instant Pot and add the butter to the pot. Once the pot is hot, add the onion, garlic, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. 2 Press "Cancel" to turn off the Instant Pot. 2 Press "Cancel" to turn off the Instant Pot. 3 Add the dried oregano, thyme, salt, pepper, broth, milk and water to the pot. Stir. Nestle the chicken into the broth. 3 Add the dried oregano, thyme, salt, pepper, broth, milk and water to the pot. Stir. Nestle the chicken into the broth. 4 Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. (Notes: if using frozen chicken set it for 10 minutes) The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down. 4 Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. (Notes: if using frozen chicken set it for 10 minutes) The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down. 5 When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. 5 When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. 6 When the pin drops down, open the Instant Pot lid. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken. 6 When the pin drops down, open the Instant Pot lid. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken. 7 Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off. 7 Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off. 8 Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired. 8 Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies I Cream cheese frosting Keto Spicy Italian Sausage and Broccoli Instant pot ribs Marinated Salad Chocolate Chip Cookies I Cream cheese frosting Keto Spicy Italian Sausage and Broccoli Instant pot ribs Marinated Salad Chatpate Aloo Baingan Recipe Beetroot, coriander and lemon soup Veggie Fritter Dhaba Style Mutton Masala Curry Keto Spicy Italian Sausage and Broccoli Banana pan cake🍽 Instant pot ribs Slow cooker pumpkin chili Creamy Tomato-carrot soup without cream California Farm Smoked Wine Sausage Chatpate Aloo Baingan Recipe Beetroot, coriander and lemon soup Veggie Fritter Dhaba Style Mutton Masala Curry Keto Spicy Italian Sausage and Broccoli Banana pan cake🍽 Instant pot ribs Slow cooker pumpkin chili Creamy Tomato-carrot soup without cream California Farm Smoked Wine Sausage