I don’t know about you, but in times of crisis, I need to be busy. During this odd time in our history, being busy looks much different. No longer are we able break up our days by running to the store or the park.
Now breaking up my day means finding joy in things I maybe didn’t before. I’ve always, always, been a baker. Cookies, cakes, breads, and muffins were my go-to. Now I find myself creating new, yummy meals for my family.
Sure, some — like this Instant Pot Southwest Chicken Noodle Soup — have been hits! Others have not fared as well with the little ones. But when I do find something that everyone will eat, I add it to our weekly routine.
Instant Pot Meals
When my husband bought me an Instant Pot 4 years ago I responded with a hesitant “Thanks?” He had been a pro at pressure cooking on the stovetop, but I wasn’t even sure I wanted to learn how to use it. After making only rice and hard-boiled eggs for a year, I finally decided to up my Instant Pot game.
Once I really go started with my Instant Pot, I was hooked. I told everyone I could that they should get one. I convinced my mom and my sister to jump on board.
Instant Pot Southwest Chicken Noodle Soup
When I first threw this recipe together, I was nervous. My kids are picky. One of them loves chicken, but hates corn. The other will eat corn all day, but never touch chicken. Meanwhile, I still need to keep our meals dairy-free for the baby.
To my delight, everyone — husband included! — loved this meal! I hope you’ll try it!
- 32 ounce carton chicken stock
- 4 chicken breasts
- 1 can of corn
- 4 tablespoons of nutritional yeast
- Salt and pepper, to taste
- 2 cups of Ajoyo Original Unsweetened Almondmilk
- 12 ounces of (your choice of) pasta
- Add the entire carton of chicken stock to the Instant Pot along with four medium-sized chicken breasts, a can of corn (do not drain!), nutritional yeast, and Ajoyo Original Unsweetened Almondmilk. Set pressure to manual – high – 12 minutes.
- Instant Pot will take about 15 minutes to come to pressure. During that time, clean radishes, jalapeno peppers and cilantro. Thinly slice the radishes. Set aside. Slice jalapenos (remove the seeds to reduce heat). Set aside. Chop cilantro. Set aside.
- Bring 6 quarts of water to a boil. Cook pasta according to the box. Drain. Set aside.
- Once the Instant Pot 12-minute timer goes off, let it slow release for 5 minutes. Then quick release the pressure.
- Remove chicken breasts with tongs. Using two forks, shred the chicken breasts and return to the Instant Pot. Salt and pepper to taste.
- Serve immediately. Garnish with radishes, jalapenos, and cilantro. Enjoy!
Tell me — what’s your favorite way to use your Instant Pot!?