Super easy chicken noodle soup recipe! Just follow the recipe. Fair warning that you’ll have a lot of chicken meat. Either save the meat and use it for a different recipe, or consider getting a smaller chicken and supplementing with chicken bones or chicken broth.
5 carrots, peeled and sliced into 1/2 inch pieces KB: Too much carrots. The broth tastes more like veggie soup than it does chicken. Will try 3 carrots next time.
2 celery sticks, sliced into 1/2 inch pieces KB: I like celery. I will do 3 celery sticks next time.
1 whole 5 pound chicken, giblets removed and discarded
2 tablespoon of soy sauce
8 cups of water
Kosher salt and freshly ground pepper
4 ounces of extra wide egg noodles
1/4 cup of minced fresh flat leaf parsley
KB: Notes: Here’s the original recipe from No. 2 Pencil I’ve added my notes in bold. I’ve been spoiled with Pho Ga growing up, so I tend to like my chicken noodle soup with prominent Chicken flavors. Easily serves 5-6 people.
Set Instant Pot to Saute function.
Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
Add garlic, carrots and celery and saute for another minute.
Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode. KB: As the broth didn’t really bring out the chicken flavor, I would recommend running the Instant Pot for a little longer. I ran mine for 25 minutes.
Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove whole chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in egg noddles and let cook for about 5 minutes.
While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
Once noodles are cooked, stir in chicken meat and fresh parsley.
1/2 chopped onions (yields ~1 cup; doesn’t need to be precise)
1 cup of bread crumbs
1/2 cup of Parmesan Cheese
ketchup (About half a cup, maybe more. Eyeball it!)
mustard (A few squeezes.)
spices (salt and pepper is fine, or consider using Monterrey Steak seasoning)
Optional: I cooked the meatloaf with 1.5 lbs of mini-red potatoes. One pot. One more item cooked. One less pot to clean!
Notes: Two notes. Meatloaf is really easy. Don’t worry about getting exact measurements of the ingredients. There’s a lot of variations of meatloaf with various additional ingredients. For the most part, if you have ground beef, onions, bread crumbs, and ketchup, you are in really good shape.
Second note: For the Instant Pot, consider using these mini bread loaf pans. Each mini pan feeds about 1.5 people. This recipe makes enough for about 4 of these mini pans. I ended up cooking two in the Instant Pot and freezing the others for later use.
Preparation: Chop your onions and place it in a large bowl. Then add the other ingredients: ground beef, Parmesan Cheese, bread crumbs, eggs, salt and pepper (or Monterrey Steak Seasoning), ketchup (about 1/2 cup), and mustard (a few good squeezes, maybe 1/8 of a cup). Pretty much all your ingredients.
Prior to mixing the ingredients, I would recommend lightly greasing your mini bread loaf pans and setting them to the side of your mixing bowl.
Once you have the pans ready, go ahead and start mixing the meatloaf mixture. I prefer to use my hands. Mix it with your hands until the mixture is uniform. If you feel like your mixture is a little dry, add some ketchup.
Once mixed, add the mixture to the mini loaf pans. Press the mixture into the pan and leave about 3/4″ space at the top.
Once all your pans are filled, grab your ketchup and apply a thin layer of ketchup on top of the mixture.
Wrap the tops of each pan with foil.
In the Instant Pot, place the trivet into the stainless steel pan. Add water so it fills up to just about below of the trivet.
This is where your Tetris skills come in. Tetris 2 of the meatloaf pans and your mini red potatoes into your Instant Pot. I ended up stacking the two on top of each other so they make a plus (+) sign and placing the potatoes around them.
Cook on Manual for 30 minutes.
Quick Release the Instant Pot valve when done.
Remove the meatloaf pans, remove the foil, and place the meatloaf under the broiler for a few minutes!
Optional: The mini red potatoes were cooked perfectly. Consider dressing them with your favorite spices/flavors.
Notes: Super easy to make! I mostly followed the directions on the Frontera packaging and then cooked in the Instant Pot on manual for 65 minutes.
Prep your beef chuck and onions. Cut the beef chuck into 2″ cubes and lightly season with salt and pepper, then set aside. The beef chunks doesn’t have to be precise. Thinly slice the red onions and set aside also.
Oil the bottom of the Instant Pot pan and set the Instant Pot to saute.
Add the onions and slightly saute.
Add the beef cubes to the Instant Pot also and allow the cubes to lightly brown.
After all the beef cubes are browned, give the onion/beef cube mixture a nice mix.
Add the 1 package of Frontera Barbacoa marinade and 2 cups of water. Make sure that the two are well mixed. You can do this in a separate bowl, but I chose to mix it in the Instant Pot to avoid cleaning another bowl.
Cook on Manual for 65 minutes. After cooking, do a pressure Quick Release.
Remove all the cubes, then shred. The cubes should be really easy to shred. If they aren’t, you might need to cook them a little longer. Return the shredded beef to the marinade.
For best flavor, allow the shredded beef to soak in the marinade for several more hours using the Keep Warm function on the Instant Pot.
2 packages of cinnamon rolls with frosting (or 6 slices of white bread)
1 can of apple pie filling
1/2 cup milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Notes: I used the combination of the three source recipes to come up with this recipe. Instead of making my own apple pie filling, I chose to buy the pre-made filling to keep ingredients to a minimum.
Take your unbaked cinnamon rolls and cut each into quarters. Cut into 6 or 8 pieces if you are using large cinnamon rolls. Set aside. If you decided to use white bread, cut the bread into 1″x1″ pieces (4×4).
Next, make the batter that will be used to soak the cinnamon rolls. Mix the milk, eggs, cinnamon, and vanilla extra in a bowl.
Combine the cinnamon roll pieces with the batter.
Once soaked, take out the soaked cinnamon roll pieces and mix together with the apple pie filling.
In a greased pan, place the cinnamon roll and apple pie filling combination.Cover with foil. Covering the pan will keep the pudding from becoming soggy during the cooking process.
Cook in Instant Pot on Manual for 20-25 minutes. Depending on the size of your pan, you may need to cook for a little longer.
After the cooking process is complete, quick release the pressure valve and remove. Top with frosting and/or ice cream and enjoy!
Cut up the roast into 1.5″-2″ cubes and put all the ingredients in the liner of the Instant Pot. KB: Water, liquid spices, seasoning, salt, pork shoulder, and bayleaf.
Close and lock the lid, making sure the sealing knob is on sealing. KB: Instant Pot Manual Mode for 45 minutes.
Once the cooking is done, you can release the pressure by the quick or natural pressure release.
Option 1: Heat up a frying pan and add some oil. Fry the pieces of pork until nicely browned on both sides. Option 2: Spread the meat out on a sheet pan (KB: Shred the carnitas. You can use a fork or similar to just crush them. They’ll fall apart easily.) and place under broiler (KB: On Hi.) until nicely browned and turn them over and brown the other side. KB: We ended up using option 2 as it was a much cleaner method. For best results, we recommended you really allow the carnitas to burn. Get them to a nice dark brown color/almost black. Some burning is GOOD! Experiment and see what works best for you!
Serve with rice, beans, salsa, guacamole and sour cream. You can also make burritos or tacos.
Super easy and super delicious. 3 lbs of pork shoulder was enough to serve 4 people. We ended up using the carnitas for tacos. Corn tortillas and topped with cilantro, onions, and lime juice.