Creamy Chicken and Wild Rice Soup (Panera Bread Copy Cat)

Ingredients

2 large chicken breasts
32 oz chicken broth
1 4.3 oz box rice a roni wild rice
1 cup chopped celery
1 cup chopped carrots
1 onion chopped
1 cup heavy cream or milk
1 clove garlic
1 tsp basil
1 tsp oregano
2 tbs olive oil

Directions

1. Place the instant pot on saute add oil, garlic, onion, and veggies in the instant pot. 
2. Add Chicken ( mine was frozen). 
3. Add chicken broth, rice a roni, and packet of seasoning. 
4. Add basil and oregano. 
5. Place the pot on 30 minutes manual high pressure or just use your soup button
6. Do a quick release. 
7. Remove chicken and shred. 
8. Add to your soup.
9. Place pot on saute.
10. Mix 1 cup of your broth with 2 tbs cornstarch to make a slurry. 
11. Pour in heavy cream and slurry, continue to saute until it thickens.
12. Note it does thicken more as it stands. Enjoy!

Notes: Super delicious!

Source: Adventures of a Nurse

Instant Pot Chicken Noodle Soup

Ingredients

1 Tablespoon olive oil
2 garlic cloves minced
1/2 cup chopped yellow onion
1 boneless skinless chicken breast cut into 1" cubes
1 cup diced carrots
2 celery ribs diced
1 and 1/2 cup wide egg noddles dry, not yet cooked
2 cups chicken stock or broth
1 and 1/2 cup water
1 teaspoon Italian seasoning or fresh poultry herb blend
1/2 teaspoon dried oregano
salt and pepper to taste

Directions

1. On Instant Pot, press "saute" button. After 1 minute, add olive oil to IP insert. Wait 1 minute, then add garlic. Saute, stirring often, for a few seconds. Add diced chicken and cook, stirring often, until almost done.
2. Add remaining ingredients, making sure the noodles are just covered with liquid.
3. Cover the IP with lid and set the pressure valve to "sealing" position. Press "manual" and set the timer to 6 minutes. Make sure your Instant Pot is set to high pressure. The pressure cooker will beep and start cooking.
4. When the time is up, press "cancel/off" button. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid, away from your face. Stir the soup. Let cool and serve.

Notes: I was worried about the noodles getting overcooked, but they, along with the vegetables, were cooked quite well. I found the chicken to be a little dry, so maybe I sauteed it too long. I really like the concept of quickly and easily making a pot of chicken noodle soup. That being said, I think all members of our family are chicken noodle soup snobs. Nothing compares to my mom's homemade chicken noodle soup recipe, complete with homemade noodles and the addition of evaporated milk. I may try to adapt her recipe to work in an instant pot, and this recipe most likely will not be one I make often.


Source: Crunchy Creamy Sweet

Instant Pot Indian Butter Chicken

 

 

Ingredients 

1 14- ounce can diced tomatoes

5-6 cloves garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time) **I double the chicken to match the amount of sauce
 

To finish 4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

 

Directions

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender.
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days (or double the chicken to match the amount of sauce).
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Notes:  This was SO yummy!! The whole family enjoyed this dish. I toned down the cayenne pepper just a tad and it was not spicy at all. We will definitely be making this again. And like I mentioned above, I doubled the chicken instead of reserving half the sauce.

Source: Two Sleevers

Pressure Cooker Japanese Curry

For more detailed instructions, visit the source listed at the bottom.

Ingredients

3 onions
1½ carrots
3 Yukon gold potatoes
2 cloves garlic
1 tsp ginger
1½ lb boneless skinless chicken thighs
kosher salt
Freshly ground black pepper
1 Tbsp neutral flavor oil (vegetable, canola, etc)
3 cups chicken stock/broth
1 package Japanese curry roux (1 package = 8.4 oz) (See Notes for homemade curry roux recipe)
1 Tbsp ketchup
1 Tbsp soy sauce
Furkujinzuke (red pickled daikon) (for garnish)

Directions

1. Gather all the ingredients.
2. Cut the onions into halves and cut the halves into 5 wedges.
3. Peel the carrot and cut into bite sizes.
4. Peel the potatoes and cut into quarters. Soak in water to remove starch.
5. Mince the garlic and grate ginger.
6. Cut the meat into bite size pieces. Season with kosher salt and freshly ground black pepper.
7. Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
8. When the pot is hot, add the onion, minced garlic and ginger.
9. Add the chicken to the pot and coat with oil.
10. Add carrot and potato to the pot and mix well.
11. Add 3 cups chicken broth and curry roux. Use spatula to push down some ingredients but keep the curry roux blocks on top. If you use homemade roux, add it after pressure cooking is done. Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.
12. Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
13. If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
14. When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
15. Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce. Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).
    
    

Notes: We made this while doing an "around the world" summer theme with the kids. John's brother and his family are currently living in Japan and shared this recipe with us. It was quite tasty, a great addition to our unit of study, and a fun way to help break in the new-ish electric pressure cooker.

We couldn't find curry roux at any of the stores we looked at, so we ended up making our own, using the linked recipe above. 

Source: Just One Cookbook