Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
Close the lid, and select manual for 3 minutes. When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
After 5 minutes, remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.
In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
Line a baking sheet with foil and spray with cooking spray.
Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
Cook until done. Time varies depending on the thickness.
2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
32 oz. chicken broth (plus more if you want more of a soup)
Better than bullion, to taste (if using low or now sodium broth use about 1 TBSP)
1 tsp. Thyme leaves
3 celery stalks, chopped
3 carrots, chopped
2 TBSP butter, sliced (optional)
1 24 oz. package of frozen Reames egg noodles
Salt and pepper, to taste
Place chicken in the crockpot and season with salt and pepper.
In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
Add the celery and carrots, and then add the sliced butter.
Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
Recipe adapted from Balancing Motherhood. Takes about 45 minutes – 1 hour from start to finish.
3-4 chicken breasts (about 1.5-2 lbs.)
Water to cover chicken in the Instant Pot
3 TBSP butter
3 carrots full size, chopped
4 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
2 inch knob of ginger, sliced
1 TBSP Italian seasoning
Salt and pepper to taste
64 oz. chicken broth
8 oz. wide noodles
1 bay leaf
Place chicken in Instant Pot and cover with water; place lid on Instant Pot and set to manual cook for 8 minutes. When 8 minutes is up, quick release. Remove chicken and shred or chop and set aside. Rinse Instant Pot.
Meanwhile, chop carrots, celery, onion, garlic and ginger.
After the chicken is cooked and removed from the Instant Pot, turn the pot to sauté, and when the pot says HOT, add the butter. Once the butter melts, add the carrots, celery, and onion, and sauté for 5 minutes.
After 5 minutes, add the garlic, ginger, Italian seasoning, and salt and pepper. Then add the broth, cooked chicken, egg noodles, and bay leaf. Set Instant Pot to manual for 4 minutes, and then quick release. Remove bay leaf and sliced ginger.
Serve over pasta with: shredded sharp cheddar cheese, chopped onions, and kidney beans
Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground meat into the pot. Brown the meat, breaking up the meat as you go.
Once the meat is browned, add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, cloves, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, bay leaves, and sugar.
Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better. Alternatively you can transfer the chili to a crockpot and cook on low all day.
Serve over pasta with cheese, onions, and kidney beans.
If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.
Recipe adapted from Half Baked Harvest.
4 c. chicken broth
1 can (14 oz.) coconut milk
1/4 c. low sodium soy sauce
2 TBSP fish sauce
2 TBSP honey
1/3 c. creamy peanut butter
1/4 c. Thai red curry paste
3/4 lb. chicken breasts
1 inch fresh ginger, grated
1 clove garlic, minced
4-6 squares ramen noodles
juice of 1 lime
3 cups fresh baby spinach
2 red bell peppers, julienned
1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving
In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
Once done cooking, use the natural or quick release and release the steam.
Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, red peppers, and cilantro. Let sit 5 minutes or until the noodles are soft.
1/2 c. fresh cilantro, chopped, plus more for serving
Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips
Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.