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.
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!
Welcome back to another installment of DustyPosts recipes! Today, I’ll be teaching you one of my favorite InstantPot rib recipes, which you should have plenty of time to make with all the COVID-19 quarantining as of late. To cook, you’re looking at anywhere from 25-40 minutes (depending on style and size of ribs), and with prep you’re looking at maybe another 15-20. I know, you’re probably thinking Sweet Thai Chili shouldn’t be a rib flavor, but if you give me that hour of your time, I’m 100% positive I can change your mind.
Ingredients & Kitchen Requirements
One rack of ribs (Baby back or short ribs both work)
One bottle of your favorite sweet thai chili sauce (my favorite is Mae Ploy, which I typically get from Publix)
Garlic salt and Oregano
Liquid smoke or any smokey seasoning you can dump into the water
Grab your ribs and separate them into quarters (if possible) with your sharp knife or kitchen shears
Pour one cup of water into your InstantPot and add your liquid smoke or smoky seasoning (it totally up to you how much you add).
Place trivet stand into InstantPot, and then set quartered ribs onto trivet stand (it’s ok for them to be stacked here, that won’t change anything).
Turn InstantPot on to High Pressure cooking and set timer based on following: Baby back ribs should cook for 26 minutes on high, whereas short ribs should cook for 35-40 minutes on high.
While ribs are in the InstantPot, pour the entire bottle of sweet thai chili sauce into a mixing bowl and add a splash of soy sauce, some garlic salt, and a dash of oregano.
You can also get your oven preheated here if, like me, you have an oven that takes forever to warm up.
Once the ribs are done cooking, you will also need to follow one of these for venting: Baby back ribs should naturally release for about five minutes, and the short ribs should naturally release for ten to fifteen minutes.
Remove the ribs and place on your baking sheet, then proceed to completely slather in the sweet thai chili concoction you mixed earlier.
Place ribs into your broiling oven until they have a perfect crisp along the top and outer edges of the ribs. This time varies for all ovens, but for me it typically takes anywhere from eight to 12 minutes to be crisped the way I like.
Carefully remove from oven, let cool, and enjoy!
In less than an hour, you could have a heaping stack of warm, caramelized sweet thai chili ribs on a plate in front of you. I know it still may sound out of the ordinary, but I guarantee you that these ribs will forever change the way you think of rib flavors.