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Jodi’s Chicken Noodle Soup (IP and Stove Top versions)
- 3 boneless skinless chicken breasts (feel free to do boneless skinless thighs too)
- 3 ribs of celery, sliced
- 3 large carrots, sliced
- 1-2 tablespoons butter (i may use more next time for more flavor)
- 1 1/2 tsp dried thyme
- 1/2 tsp salt, 1/2 tsp pepper
- 2 cups uncooked egg noodles
- 7 cups of chicken broth or chicken stock
- Season the raw chicken and cut into bite sized pieces. Cut all the veggies. Melt the butter in the Instant Pot.
- Next, lightly brown the chicken pieces in butter in the IP, about 2 minutes on each side.
- Then turn the IP off. Add celery, carrots, broth, thyme, salt, pepper and uncooked noodles. Close the lid, move the valve to sealing, and turn it on to cook for 7 minutes.
- Once finished, do a quick release. You CAN do a natural release – but it will add almost 15 minutes to your cooking time. Serve and enjoy!
(HINT: It is better the 2nd day.)
Stove top Version:
Use all the same ingredients listed above.
Cook your chicken on the stove top, in the oven OR slow cook it all day!!! Add seasonings and butter. SAVE any and all broth that is made from cooking it. You will still use 7 cups of broth. Shred or cut the cooked chicken. Bring the broth to a boil. Add the carrots, celery, salt, pepper and thyme. Cook for about 20 minutes at a rolling boil until carrots are pretty soft. Add the chicken. Keep it at a nice boil and add the noodles. Cook for another 10 minutes at a boil. Then reduce to a simmer. Simmer for another 5-10 minutes until ready to serve. This one is also better the next day.
Listen as Jodi goes over this delicious recipe [starting at 11:34] in the show podcast below.
Instant Pot Chicken Pot Pie
- 2 – 3 boneless chicken breasts frozen (no need to thaw)
- 1 Can Cream of Chicken Soup
- 1 cup of Milk
- 1/2 onion chopped (optional)
- 3-4 potatoes, peeled and diced
- 1 16 oz bag of Frozen mixed vegetables
- 1/2 cup of chopped celery
- Salt and Pepper to taste
- 1 tsp Garlic salt
- 1/4 tsp Poultry Seasoning
- canned biscuits or Homemade biscuits
- Place all the ingredients, except for the biscuits in the instant pot.
- Place the lid on top and make sure it is set to “sealing”
- Press the manual button and select the pressure time to 25 minutes.
- Allow it to come to pressure and cook.
- Meanwhile, prepare homemade biscuits or cook store bought biscuits.
- Once finished, do a quick release to remove the pressure.
- Remove the chicken and shred.
- Return it back to the instant pot and stir to combine.
- Serve in a bowl with a biscuit on top. Enjoy!
Listen as Murphy digs in to this tasty dish [starting at 45:22] in the show podcast below.
Root Beer Ribs in the Instant Pot!
- 2 racks baby back ribs
- 2 cups root beer
- 1 cup cola (you can use all cola, or dr pepper, even cream soda)
- 1½ cups ketchup
- 2 tbs spicy brown mustard
- 2 tbs dark or light brown sugar
- 1 tbs cider vinegar
- ¼ cup root beer
- ⅛ tsp cinnamon
- pinch of red pepper flakes
- Remove membrane on bone side of ribs.
- Place ribs in Instant Pot (or any electric pressure cooker). Add the cola and root beer. (If you don’t like root beer you can use cream soda in its place!) Seal and cook on regular pressure for 15 minutes (on Instant Pot this is manual at normal pressure. On any other pot it’s 10 psi).
- Let pressure drop normally for 5 minutes, then release the pressure by opening the valve.
- While ribs are cooking, place all the sauce ingredients in a small saucepan and boil for about 5 minutes or until it’s reduced by about 25%
- Put the cooked ribs (you can cut them in portions if you like) on a large baking sheet. Smother them with the sauce then pop them under a preheated broiler (about 3-4-inches from heat) for 5 minutes or until the sauce caramelizes.
- Serve immediately.
To Use Prepared BBQ Sauce–Mix ¼ cup of root beer with 1½ cups prepared BBQ sauce in a small saucepan. Simmer over medium heat until it’s reduced by 25%
Slow Cooker Method–place ribs in the slow cooker pour the amounts of root beer & cola called for in the main recipe. Cook on low about 5-6 hours, high 3-5 hours (times approximate) Continue as with main recipe.
Oven Method–marinate ribs in amounts of cola specified in main recipe for at least 8 hours. Preheat oven to 325℉. Place ribs on rack and roast for 2 hours approximately. Continue as in main recipe.
Listen as Jodi goes more into detail on this great recipe [starting at 40:26] in the show podcast below.
INSTANT POT BEEF STEW
- 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
- 1 medium onion, sliced thinly
- About 4 Yukon Gold potatoes peeled and sliced into cubes
- 2 stalks celery, sliced diagonally in thick pieces
- 6 whole carrots, peeled and sliced diagonally in thick pieces
- 1 1/2 cups tomato juice
- 3 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
- 3 teaspoons kosher salt
- 2 tablespoons sugar
- Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let it naturally release for 10 minutes before releasing the steam the rest of the way.
- Finish by giving it about 10 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.
Listen as Jodi goes more into detail on this great recipe [starting at 05:16] in the show podcast below.
Instant Pot Creamy Chicken Enchilada Soup
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 jalapeno, seeds removed and diced
- 1 large poblano pepper (or bell pepper), chopped
- 2 cups frozen corn
- 1 lb chicken breast, cut into chunks
- 1 12 oz jar red enchilada sauce (about 1.5 cups)
- 1 12 oz jar/can green enchilada sauce (about 1.5 cups)
- 1 14 oz can black beans, drained and rinsed (or use 2 cups frozen cooked rice)
- 32 oz chicken stock
- 8 oz cream cheese, softened
- Avocado and grated Cotija cheese for garnish
- Select the sauté function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and sauté for 2-3 mins. Add in minced garlic, jalapeño, poblano pepper, and corn. Sauté for another 2 minutes.
- Mix in cut chicken, both enchilada sauces, black beans, and chicken broth. Secure the lid and select manual. Cook on high pressure for 8 minutes.
- Use a quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts.
- Serve hot, and garnish with avocado and Cotija cheese.