InstantPot Chicken Noodle Soup

InstantPot Chicken Noodle Soup

So far, cooking while under quarantine has been very intriguing. Most dishes that I want to make, I can’t, simply because I’m missing one or two things. I’ve really been trying to avoid the grocery stores as well unless its an absolutely dire necessity. Luckily for me however, when digging through my pantry yesterday I realized that I had all the ingredients for chicken noodle soup. Thus, my InstantPot Chicken Noodle Soup recipe was born.

Ingredients

  • 1 to 1.5 pounds (0.68 kg) of chicken
  • 1 Bag of carrots (Your preferred carrot will work, but I enjoy crinkle cut carrots in my soup)
  • 1 Bag of Egg noodles (or whatever noodle you prefer)
  • 1 Diced onion
  • 1 Tablespoon of butter
  • 4 Cups Chicken Broth
  • 4 Cups Water
  • A few pinches of oregano and garlic salt
  • A sprinkle of Cajun seasoning (optional)

InstantPot Chicken Noodle Soup Process

  • This first step ultimately has two options – 1) Dice chicken to cook, or 2) Leave chicken whole and shred later on after the lid has been removed and the quick release has been performed. I personally enjoy diced chicken more than shredded chicken in soup, so that is how I will be explaining the rest of these instructions.
  • After chicken is diced, turn the InstantPot on to high sauté and let it warm up
  • Once warmed, melt the butter in the InstantPot and then drop your diced chicken in to cook for roughly 10-15 minutes (or until done)
  • Add the bag of carrots, the onion, the few pinches of oregano and garlic salt, and the optional dash of Cajun seasoning
  • Stir all ingredients together, then let sauté for another 8-10 minutes
  • Pour in the chicken broth and water now, then cover the InstantPot
  • Switch from sauté to high pressure and let cook for another 10-12 minutes
  • Once the high pressure-cooking timer has rung, let your soup natural release for 10 minutes
  • Quick release any remaining pressure and remove the InstantPot lid (HERE is where you would shred your chicken if you chose not to dice)
  • Add the egg noodles (or whatever noodles you purchased) into the soup and cook until they’re complete (another 8-10 minutes)

And that’s that, a deliciously simple InstantPot chicken noodle soup recipe that will be sure to leave your stomach rumbling for seconds. Pro-tip, this chicken noodle soup pairs extremely well with some homemade garlic toast (recipe on the way) or even Ritz crackers (crazy, I know). As always, be sure to visit DustyPosts to see all the other recipes I’ve thrown together throughout my life, and leave some comments below with how it turns out. Enjoy!

Keto Chili Instant Pot Recipe

How to Make Keto Chili in your Instant Pot

As the temperature dipped down into the low 50s this weekend I decided to bust out my old keto chili recipe. There’s nothing better than a warm, hearty bowl of chili when its chilly, am I right!? This recipe is extremely simple and only requires about 45 minutes until you’re enjoying that satiating bowl of chili. So go turn your favorite playlist on, get your Instant Pot preheated, and get to cooking!

The Tasty Ingredients

chili ingredients
  • Two 12 oz (ca. 454 g) cans of diced tomatoes (basil, garlic, and oregano flavored preferably)
  • One 12 oz (ca. 454 g) can plain tomato paste
  • 1.5 lbs of a ground beef/ground pork mixture (you could substitute with whatever meat you prefer here)
  • One yellow onion, diced
  • Two fresh garlic gloves, minced
  • Three-fourths cup of beef broth
  • One-third cup of water
  • Extra Virgin Olive Oil (EVOO)
  • Himalayan Pink Sea Salt, Cumin, Chili Powder, and Smoked Paprika to taste
  • Additional Items: Avocado, sharp cheddar cheese, bacon bits, and sour cream

How to Make Delicious Keto Chili

instant pot
  • Turn your instant pot on to sauté mode and drizzle a little EVOO into the pan
  • Once preheated, add the ground beef/pork and brown for 10-15 minutes
  • This step is optional: If you aren’t a massive fan of all the grease produced here, simply grab a ladle and an old cup and scoop some grease out!
  • Add onion and garlic in with the meat and cook until onions are nearly see through
  • Add diced tomatoes, tomato paste, beef broth, water, and seasonings (totally your preference on how much you add here) and stir
  • Place your instant pot lid on and switch from sauté mode to pressure-cook (high)
  • Let cook for 25 minutes, and then let it sit on “keep warm” for an additional 10 minutes (this will allow some pressure to naturally release)
  • Switch your release valve to “vent” and let remaining pressure out
  • Stir, scoop into bowl, add cheese, avocado, bacon bits, and sour cream, then enjoy!

Be sure to take an aesthetically pleasing picture of this hearty chili before you eat it, because it will look good! This keto chili is full of flavor, protein, and healthy fats, plus it essentially has no carbs (depending on what additional items you add) so you will be more than full once you’re done with your first bowl. Be sure to let me know how your chili turns out, and if you have other tasty keto chili recipes leave some links in the comment section for me to try!

As always, be sure to check out all my other recipes at DustyPosts.com.