Thanksgiving Turkey - Instant Pot

 

INGREDIENTS

• 7 lb bone-in skin-on turkey breast
• 1 stick butter
• 1 tbsp Italian Herbs Blend
• 1 tsp pink sea salt
• 1 tsp fresh cracked pepper
• 2 cups chicken broth
• Optional Aromatics:
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 sprigs Thyme
• 1 orange or lemon, sliced thin

INSTRUCTIONS

1. Pat turkey dry with paper towels.
2. Generously rub turkey breast with softened butter - rub butter all around turkey, and carefully lift up skin to rub butter under turkey skin, too.
3. Stuff turkey breast cavity with aromatics.
4. Add chicken stock to the bottom of Instant Pot.
5. Coat turkey breast with herbs and spices.
6. Place on can lifter and lower into Instant Pot.
7. Place lid on Instant Pot.
8. Set valve the sealing.
9. Press "manual", set timer to 35 minutes High Pressure.
10. When the INSTANT POT is done cooking, let pressure release naturally... don't manually release pressure. IT WILL KEEP THE TURKEY JUICY
11. Remove turkey from Instant Pot (be sure to take care when opening pressure cooker, even if you think all pressure has been released, and always open away from your face) and place on a baking sheet.
12. To Cisp up the skin, set oven to Broil at 440 degrees F.  Broil until skin is golden and crispy, watching the turkey the whole time.  You may have to rotate the pan during broiling.
13. Tent with foil for at least 10 minutes before carving.
14. To make the gravy, drain the pan drippings through a sieve to catch the onion and garlic.  You can also press them through it to get all the flavor into the gravy.  Measure out two cups of the liquid and place back in the instant pot insert. Add a mixture of 2 tablespoons of cornstarch with 1/4 cup of coldwanter and whisk well.  Saute until it thickens

Creamy Chicken Soup - Instant Pot

 

Ingredients

• 1 lb (450g) boneless skinless chicken breast
• 1 small jar (220g) sun-dried tomatoes, drained from oil
• 1 tablespoon oil
• 1  medium onion, chopped
• 1 tablespoon minced garlic
• 1  red bell pepper, sliced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or Cayenne chili powder, optional
• 1 teaspoon  paprika
• 1 1/2 cups (375ml) chicken stock
• 1 cup cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar cheese
• Salt and fresh cracked pepper, to taste
• Fresh Cilantro leaves, for garnish

DIRECTIONS

1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes. 

2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”

3. Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.

4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

Chicken Noodle Soup - Instant Pot

Ingredients

• 2 tbsp butter unsalted
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 tsp thyme dry, 1 tbsp if using fresh, chopped
• 1 tbs parsley dry, 1 tbsp if using fresh, chopped
• 1 tbs oregano dry, 1 tbsp if using fresh, chopped
• 4 cups chicken broth no sodium added
• 2 lbs chicken with skin and bones, use at least 1 chicken breast
• 4 cups water
• 5 oz egg noodles uncooked, (about 2 cups)

Instructions

• Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
• Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
• Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 
• Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Remove the chicken pieces from the soup and shred with two forks.
• Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
• Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

 https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

Creamy Chicken Pasta - Instant Pot

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)

Directions

1. Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
2. Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
3. Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
4. Release the pressure and remove the lid. Stir in the cream cheese.
5. Garnish with parmesan, basil, and freshly cracked black pepper.

https://www.brit.co/instant-pot-creamy-chicken-pasta/