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|By :Williams Sonoma Book 2|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Chicken Broth, Chicken Thighs, Onion|
|Prep Time||20 minutes|
|Cook Time||33 minutes|
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
This was a delicious recipe. I will be making this again and again.
Really really good!!! Family favorite!!
The absolute,most authentic Chicken-Tortilla Soup recipe for the instant pot. My toughest food critic raved about it two days and I have overheard the rave to others since. The key is using the exact ingredients and dont use substitues. Had to do a few trips first time to different places, but the end result made it worth it.
I actually did use a substitute (chipotles instead of ancho chiles, same number of peppers), and the heat was lovely.
I added the following before cooking for 20 minutes:
1 can of corn.
3 tablespoons of chopped cilantro.
1/4th of a cup of sour cream.
Added more texture and it was creamier.
I substituted two chiles in adobo sauce and it was absolutely delicious!
Everything was great. I also served with a few shots of hot sauce to bump up the heat and also add some acidity.
I made this with all recommended ingredients except I used “No salt added” Diced tomatoes and 1.5 lbs. of bone-in chicken thighs with skin, browned in coconut oil. Removed the skin and bones when shredding. At the end added a can of Glory seasoned turkey flavored Turnip Greens. Perfecto!