INSTANT POT CREAMY CHICKEN NOODLE SOUP

Ingredients
  • 1 pound boneless skinless chicken thighs
  • 8 ounces canned mushrooms drained
  • 1/2 cup chopped baby carrots optional
  • 2 cups chicken broth
  • 1 teaspoon herb and garlic seasoning
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 4 oz Amish style egg noodles
Instructions
  1. Add all ingredients except for noodles to Instant Pot or electric pressure cooker
  2. Seal and set on high pressure for 10 minutes according to manufacturer instructions
  3. Allow natural pressure release then remove lid
  4. Set to sauté and bring soup to a simmer
  5. Add noodles and cook according to package instructions until tender.




Recipe source: slowcookergourmet

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