Columbia Heights Relief Society News: January 2020

The Best Instant Pot Chicken Noodle Soup with Homemade Egg Noodles
(from Tried, Tested, and True Instant Pot Cooking)

Instant Pot Creamy Chicken Noodle Soup
Ingredients:
2-3 chicken breasts (can be fresh or frozen)
1 bunch celery, diced
1 bag of mini carrots
5-6 cups of water or chicken/bone broth
1/2 cup heavy cream
Better than Bouillon, to taste (around 2-4 Tablespoons)
1 Tablespoon garlic
1 1/2 Tablespoon basil
2 teaspoon salt, to taste
2 Tablespoon Oregano
2 Tablespoon tarragon
1/2 cup fresh curly parsley, chopped
1 bay leaf
1 Tablespoon oil (coconut oil or butter)

Instructions:
1. Preheat the Instant Pot by selecting Saute, then bumping the temperature to MORE (high heat).
2. When the pot reads HOT, add a tablespoon or so of oil/butter. Saute the onion and garlic until slightly translucent, then add carrots, celery, and half of the fresh parsley. Saute the veggies for just a couple of minutes.
3. Add the chicken and water (or chicken broth) just to cover the vegetables. If you use water, add 3 Tablespoons of Better than Bouillon. If you use chicken broth, use 1 Tablespoon and add more after pressure cooking to taste.
4. Add about half of each of the spices and the bay leaf. It's okay to be super generous with them.
5. Hit Cancel/Off to cancel the Saute mode. Lock the lid, turn the knob to sealing, and cook on high pressure for 5-10 minutes (depending on how big your chicken is).
6. When the soup is finished, carefully release the pressure to do a quick pressure release. It will take about 5 minutes to release.
7. Remove the lid and set the pot to high saute again.
8. Take the chicken out, cut into chunks or shred, and return to the pot.
9. Taste, then add the rest of the herbs and the rest of the fresh parsley. Taste again. Add 1 Tablespoon Better than Bouillon and 1/2 teaspoon salt if it needs more chicken flavor. Don't be afraid of over-seasoning!
10. When the soup comes back up to a boil, add the noodles. Cook until the noodles float to the top, just a couple of minutes. (If you're using dry noodles, cook them separately and add then at this point. If you're using fresh/frozen noodles, add them directly to the soup to boil).
11. Turn off the heat and stir in heavy cream right before serving. Enjoy!

Homemade Egg Noodles
Ingredients:
1 3/4 cup flour
2 eggs
1/2 cup water
1/2 teaspoon baking powder
1/4 teaspoon white pepper or salt
Additional flour as needed

Instructions:
1. Mix all ingredients to make a soft dough. The dough should stick to your fingers a little, but not be like a batter. You'll be adding lots more flour later, so don't worry at this point.
2. Cover with plastic wrap and let the dough rest for 5-19 minutes.
3. Roll out on a floured surface to 1/8 inch. Dust liberally with flour as needed on both sides. Let rest for 5 minutes.
4. Lightly flour again and roll out further (the dough will usually shrink back down).
5. Cut the noodles into long rectangular sheets using a sharp knife or pasta machine, using flour to keep them from sticking.
6. Cut the noodles into thin strips. Toss the noodles with more flour in a bowl and keep covered until ready to cook. Keep in mind they will expand as they cook.

Here are all of the recipes from the Instant Pot class held during our Relief Society Woman's Conference this past Wednesday.

Instant Pot Do’s and Don’ts

DO:

● Read through the manual that comes with

your pot

● Make sure that you always have the right

amount of liquid

● Make sure the knob at the top is set to sealing

● If you are cooking a “foaming” food, use the

slow release technique to avoid a food

explosion (rice, potatoes, beans, soup)

● Use a natural release for all meats to keep

them from drying out

● Have fun and try new recipes

DON’T:

● Overfill your pot

● Put your hand over the vent at the top when

you move the knob to venting during a quick

release

● Use the pot on the stove or oven

● Put food in the Instant Pot without the inner

pot

● Forget to set the timer

● Let the Instant Pot intimidate you! You’ve got

this!!

Resources

YouTube

● Indigo Nili

● Six Sisters Stuff

● Flo Lum

Facebook Groups

● Instant Pot® Community

Internet

● Pinterest

● Google Search- “Instantpot Recipes”

Instant Pot Lemon Pepper Salmon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 -4

Calories 296 kcal

Ingredients

● ¾ cup water

● A few sprigs of parsley dill, tarragon, basil or a combo

● 1 pound salmon fillet skin on

● 3 teaspoons ghee or other healthy fat divided

● ¼ teaspoon salt or to taste

● ½ teaspoon pepper or to taste

● 1/2 lemon thinly sliced

● 1 zucchini julienned

● 1 red bell pepper julienned

● 1 carrot julienned

Instructions

1. Put water and herbs in the Instant Pot and then put in the steamer rack

making sure the handles are extended up.

2. Place salmon, skin down on rack.

3. Drizzle salmon with ghee/fat, season with salt and pepper, and cover with

lemon slices.

4. Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in,

press “Steam” and press the + or – buttons to set it to 3 minutes.

5. While salmon cooks, julienne your veggies.

6. When the Instant Pot beeps that it’s done, quick release the pressure, being

careful to stay out of the way of the steam that will shoot up. Press the

“Warm/Cancel” button. Remove lid, and using hot pads, carefully remove

rack with salmon and set on a plate.

7. Remove herbs and discard. Add veggies and put the lid back on. Press

“Sauté” and let the veggies cook for just 1 or 2 minutes.

8. Serve veggies with salmon and add remaining teaspoon of fat to the pot and

pour a little of the sauce over them if desired.

Recipe Notes

The cooking time will vary, depending on the thickness of your salmon. 3 minutes is

perfect for a filet that’s about 1 inch at its thickest part. Ask your seafood person for a

center cut piece, or heat end. The tail end is much thinner.

If you don’t want to julienne the veggies, you cut them up bite sized and cook them

longer, or steam them in a separate pot while the salmon cooks

Instant Pot Buffalo Chicken Chili

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hr

Servings 8

Ingredients

● 1 tbsp. extra light olive oil

● 1 large yellow onion, diced

● 4 celery stalks, trimmed and diced

● 4 cloves garlic, minced

● 2 medium sweet potatoes, peeled and diced

● 14.5 oz diced tomatoes, drained

● 1 c. chicken broth

● 1/4 c. your favorite buffalo sauce

● 1/2 tsp. white pepper

● 2.5 lbs. boneless, skinless chicken breasts

● jalapeños for serving (optional)

● cilantro and lime wedges for serving (optional)

Instructions

1. Using Sauté function, heat light olive oil for 1 minute.

2. Add onion and celery. Cook 4 minutes until they start to turn translucent.

3. Stir continuously with a wooden spoon to prevent burning.

4. Add garlic and cook 1 more minute until fragrant.

5. Add sweet potatoes, diced tomatoes, chicken broth, buffalo sauce and

white pepper.

6. Mix well and add chicken breasts.

7. Attach lid and cook at high pressure for 15 minutes.

8. Use the slow release for 15 minutes and ensure chicken has reached 165°

9. Move chicken breast to a separate plate with tongs.

10. Use a potato masher or Mix ‘n’ Chop to mash the sweet potatoes.

11. Shred the chicken with two forks and return to the Instant Pot.

12. Stir well and add sea salt and extra buffalo sauce to taste.

13. Serve with fresh jalapeño slices, lime wedges and cilantro. (optional)

Instant Pot Salsa Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

● 1 Tablespoon olive oil

● 1 Tablespoon garlic minced

● 1 medium onion chopped

● 1 pound boneless chicken breast

● 15oz can sweet corn

● 15oz can black beans

● 1 jar salsa of your choice

● 1 packet taco seasoning

● Sour Cream, grated cheese, guacamole for serving

(optional)

Instructions

1. Heat the Instant Pot using the SAUTE mode. Once it's hot, add the olive oil,

garlic and onion. Cook until the onion is translucent and the garlic is fragrant.

2. Add the chicken breasts over the onion mixture. Sprinkle the package of taco

seasoning over the chicken breasts. Add the salsa, corn and black beans to the

Instant Pot.

3. Using MANUAL mode, cook the salsa chicken on HIGH pressure for 10 minutes.

You can do a slow release of the pressure, or wait and use a natural release.

Once the Instant Pot is finished cooking, take the chicken out and shred the

chicken. Add the chicken back to the Instant Pot and stir to combine.

4. Serve immediately. You can serve this over rice or in taco shells - it's totally up to

you. We ate it over rice and it was wonderful!

5. Add grated cheese, dollop of sour cream and guacamole as desired.

Recipe Notes

½ Cup of low sodium chicken broth may be used as a liquid substitute if you prefer to

drain and rinse the corn and beans.

Instant Pot Turkey Meatloaf

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Ingredients

● 1 lb ground turkey meat

○ Option- ½ ground turkey meat, ½ lb ground

turkey sausage Yumm!!

● 1/2 c onion diced

● 2/3 c bread crumbs

● 1 egg

● 4 TBSP A1 Steak Sauce

● 2 tsp worcestershire sauce

● 1/2 c tomato sauce

● ¼ c chopped onion

● ½ tsp garlic powder

● ½ tsp parsley

● 4 chives diced

Instructions

1. Put all ingredients in a bowl and mix well, using your hands works best in my

opinion.

2. Spray the inside of a 6-7" springform pan and put your meatloaf mixture

inside.

3. Pat down so it fills the pan and is even across so it cooks evenly.

4. Put 2 cups of water inside your Instant Pot, then a trivet, and cover your

springform pan with aluminum foil.

5. Using lower your pan with meatloaf inside down on to your trivet.

6. Put your lid on and close, close steam valve too.

7. Set Instant Pot to high pressure for 20 minutes if using 19 oz. in a 6" pan, if

using 1 lb. in a larger 7" pan you will want to cook a bit shorter, like 15

minutes to account for it being a bit thinner.

8. Do a slow release and lift lid carefully.

9. Remove foil, release lock on springform pan, and slice. Pour barbecue sauce

over the top and sprinkle with chives.

Recipe Notes

If the meat mixture smells good before you put it in, it will taste good. If it smells like it

needs more A1, put more in.

Instant Pot Butter Chicken & Rice

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings 4-6

Cuisine Indian

Ingredients

● 1-1/2 lb chicken breast cubed

● 2 tablespoons butter or ghee

● 1 small onion diced

● 4 teaspoons minced garlic

● 1 teaspoon ginger

● 1 teaspoon curry powder

● 1 teaspoon paprika

● 1 teaspoon salt

● 1/4 teaspoon black pepper

● 1/4 teaspoon cayenne pepper

● 1/4 teaspoon cumin

● 1 can 15 oz tomato sauce

● 1 green pepper seeded and chopped

● 3 tablespoon cornstarch dissolved in 1/4 cup cold water use

arrowroot starch for Whole 30

● fresh cilantro chopped for garnish (optional)

● rice for serving substitute cauli-rice

Instructions

1. Place chicken, butter, onion, and garlic into the instant pot.

2. Use the saute function on the instant pot to saute the meat for 3-5 minutes or

until cooked on the outside.

3. Add spices, tomato sauce, and green pepper to the Instant Pot and mix well.

4. Place the lid onto the Instant Pot and set for manual, high pressure for 7

minutes.

5. Natural release pressure and remove the lid.

6. Stir in cornstarch. Serve over a bed of rice and garnish with cilantro. Serves 4

Recipe Notes

The cooking time does not include the amount of time the pressure cooker needs to

come to pressure.

Instant Pot Sweet & Sour Meatballs

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6-8

Ingredients

● 1 package 32 oz precooked, frozen homestyle meatballs

● 1 green pepper

● 1 red pepper

● 1 yellow onion

● 1 20 oz can pineapple chunks

● ¼ cup brown sugar

● ¼ cup soy sauce

● ½ tsp garlic powder

● 10 oz sweet and sour sauce

● ½ cup of water

Instructions

1. Chop peppers and onion into larger sized chunks

2. Place meatballs on bottom of pot.

3. Add cut up veggies on top of meatballs.

4. Add sugar, soy sauce, sweet & sour sauce and garlic powder on top of veggies

5. Add whole can of pineapple chunks (including all of the juice) and water.

6. Stir to mix as best you can.

7. Place the lid onto the Instant Pot and set for manual, high pressure for 10

minutes.

8. Quick or slow release pressure and remove the lid.

9. Stir and serve over a bed of rice.

Recipe Notes

The cooking time does not include the amount of time the pressure cooker needs to

come to pressure.

Instant Pot Apple Dump Cake

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6-8

Ingredients

● 1 20 oz can of apple pie filling

● 2 cups of boxed cake mix- can be yellow, white or spice

● 4 tbsp melted butter

● 1-2 cups water (minimum required liquid for pot size)

Instructions

1. Spray the inside of your smaller pot. (Can be a springform pan, glass bowl,

cake pan, pyrex- anything that will withstand the heat.)

2. Dump in all of the apple pie filling and spread evenly in the bottom of the

smaller pot.

3. Add two cups of boxed cake mix on top of pie filling. Press cake mix down so

that it is level and even over the pie filling, but not so hard that it starts mixing

with the pie filling.

4. Pour melted butter on top of cake mix. Try to spread it around evenly but do

not mix it in.

5. Add water to Instant pot and place trivet inside.

6. Place smaller pot on trivet.

7. Press Manual on Instant Pot and cook for 25 minutes.

8. Quick release pressure and remove the lid.

9. Serve with ice cream or whipping cream.

Recipe Notes

This is a “pot in pot” recipe, meaning the food will be cooked in a smaller pot inside

your instant pot. Make sure that you have a plan in place to pull out the smaller pot

when the food is done cooking. Foil handles are a easy solution but need to be made

and put into place before you start cooking the cake.

Instant Pot Chocolate Lava Cake

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

● 1 cup semisweet chocolate chips

● 1 stick of butter

● 3 eggs, plus one yolk

● 1 cup powdered sugar

● 6 tbsp flower

● 1 tbsp vanilla extract

● 1-2 cups water (minimum required liquid for pot size)

Also needed: 6 oz pyrex ramekins or glass bowls

Instructions

1. Add chocolate chips and butter in a microwave safe bowl. Microwave for 2

minutes on high. Stir with a spoon when done until chocolate is mixed with

butter and smooth.

2. In a separate bowl add eggs, powdered sugar and mix completely.

3. Add flower and vanilla to egg mixture and mix completely.

4. Combine egg mixture and chocolate together in larger bowl.

5. Spray each ramekin with cooking spray so cake will not stick.

6. Evenly distribute batter between ramekins.

7. Add water to Instant pot and place trivet inside.

8. Place ramekins on trivet. (May need to place three on the bottom layer and the

4th resting on top of the bottom three like a pyramid.)

9. Press Manual on Instant Pot and cook for 9 minutes.

10. Quick release pressure and remove the lid.

11. Serve with ice cream and hot fudge.

Columbia Heights Relief Society News

Pages

Saturday, January 25, 2020

The Best Instant Pot Chicken Noodle Soup (from Natalie Chamberlain)

Saturday, January 18, 2020

8 Instant Pot Recipes! (from Women's Conference Instant Pot Class)

Sunday, January 12, 2020

Chicken Pillows (from Jessica Meyer)

Sunday, January 5, 2020

Creamy Crockpot White Chicken Chili (from Emily Bokinskie)

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