Description
Time crisis, ingredient crisis? I got you covered. This recipe takes what you have and makes a meal out of it in minutes in the Instant Pot.
Ingredients
Scale
- 2 cups chicken broth (or beef broth or water and Better than Bouillon)
- 8 ounces old fashioned egg noodles (or 1 cup uncooked white rice)
- 1-2 cups chopped cooked chicken (or tuna, cooked ground beef)
- 1 Tbsp dry onion (or 1/2 cup sauteed onions or 1 tsp onion powder)
- 1 tsp garlic powder (or 3 minced garlic cloves)
- 1/2 tsp black pepper
- 2 cups chopped cabbage (or 1/2 cup chopped celery, bell pepper, carrots, corn or mushrooms)
- 1 (10.5 oz) can cream of chicken and herbs condensed soup (or cream of mushroom, cream of celery or 4 ounces of cream cheese)
Instructions
- Add broth into Instant Pot. Sprinkle in the noodles. Top with the chicken, onion, garlic powder, pepper, cabbage and soup. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir well. Serve and enjoy! (you can optionally add cheese on top and let it melt–try cheddar, parmesan, etc.)
Notes
Mix and match vegetables that you want to use. I used 2 cups cabbage and a half cup of corn.
If you use rice instead of noodles then only use 1 ½ cups of broth instead of 2 cups.
- Method: Instant Pot