Fast & Furious Instant Pot Recipes

My Instant Pot (Fast & Furious)… 😁

Hi Guys! Wanted to at least get you all my top two fave Instant Pot Recipes as I just cannot resist using mine on the daily! Beckett’s fave dinner food is chicken but you can sub the chicken for other ingredients if you are vegetarian. Great Recipes and oh so easy-to-make.

Here they are:

Chicken Noodle Soup (Prep Time 15 Min - Closed Pot Time 2 Hours)

1 3.5 - 4 pound whole Chicken

1 Large Red Onion

3 Stalks Celery

1 Bay Leaf

6 Cup Chicken Broth

2 Medium Carrots, sliced thinly

1 Medium Red Sweet Pepper, Coarsely Chopped

2 Cups Dried Wide Egg Noodles (substitute rice noodles for Asian-Style)

4 Cloves Garlic, Minced

1 teaspoon salt (substitute low sodium soy sauce for Asian-Style)

1/2 teaspoon dried thyme (substitute 2 tablespoons fresh ginger for Asian-Style)

1/2 teaspoon sage

1/2 teaspoon black pepper

3 cups fresh baby spinach leaves (substitute Napa cabbage for Asian-Style)

Juice of one Meyer Lemon (approx. 3 - 4 tablespoons) - substitute rice vinegar for Asian-Style

Prep - Place chicken in the Instant Pot. Cut onion in half, set half aside. Cut remaining half into wedges; place on top of chicken. Cut 1 stalk of celery in half; add to pot with chicken. Add bay leaf to pot. Slowly pour broth over all.

Cook - Secure the lid on the pot. Close the pressure/release valve. Select Poultry and adjust to More.

When cooking is complete, use a natural release to depressurize. Press cancel.

Meanwhile, chop reserved red onion half. Thinly slice remaining 2 stalks celery. Set aside. Once pressure is released from the pot, transfer the chicken to a large cutting board, set aside. Use a slotted spoon to remove and discard onion wedges, celery stalk, and bay leaf from liquid in pot. If desired, strain liquid in pot through a fine mesh sieve; return liquid to pot if strained. Skim fat from top of liquid in pot; if desired.

Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage and black pepper to pot. Secure the lid on the pot. Close the pressure/release valve.

Select Manual and cook at high pressure for 2 Min. When cooking is complete, use a quick release to depressurize. Press Cancel on the Instant Pot.

Serve - When cooking is cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite size pieces. Add chicken to soup in the pot. Select saute’ and adjust to Normal. Cook, uncovered, for 1 to 2 minutes or until soup is heated through. Press Cancel. Stir in spinach and lemon juice just before serving.

Shredded Chicken Tacos (Prep Time 25 Min - Closed Pot Time - 20 Min)

1 14.5 ounce can roasted diced tomatoes, undrained

1/2 cup chicken broth

1 to 2 canned chipotle chiles in adobo

2 garlic cloves, peeled

1 teaspoon ground cumin

2 lbs skinless, boneless chicken

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 tablespoon EVOO

12 6-in Siete Grain Free Tortilla Shells, warmed with preheated oven to 400

3/4 cup crumbled queso fresco

2 tablespoons finely chopped cilantro

Add Lime Wedges, to taste

Prep - In a blender combine tomatoes, broth, chipotle, garlic, cumin - Cover and blend until smooth.

Season - Chicken with salt and pepper. Select Saute’ on the Instant Pot and adjust to Normal.

Heat oil in a pot, add chicken and cook for 2 - 3 minutes, each side. Add your blended tomato mixture. Press Cancel on the Instant Pot. Secure the lid and close the pressure/release valve.

Cook - Select Manual and cook at high pressure, 5 minutes. When cooking is complete, use a natural release to depressurize. Press Cancel. Use tongs to remove the chicken to a cutting board. Then shred chicken with a fork.

For a thicker sauce, Select Sauce’ and adjust to Normal. Bring the sauce to a simmer. Cook for 5 minutes to reduce, stirring frequently. Add shredded chicken to the pot, heat through, press Cancel.

Serve - Chicken mixture in Siete Grain Free Tortillas topped with queso fresco and cilantro. Serve with lime wedges, to taste. 😋