One of the best investments I have ever made in terms of cooking in my kitchen has been my KitchenAid Mixer – I use it {no kidding} several times a day… it makes everything from bread to cookies, muffins and more..
As much as I love being in the kitchen, I’m not a fan of having an abundance of appliances – but the few that I do have, are some of the best investments I have ever made. Last winter when Amazon had a sale on the Instant Pot, we bought it on a whim… little did we know that it would replace our Crock Pots and have a permanent space in our kitchen.
I love this pot… it helps us eat amazingly well, and lots of real food recipes – it’s a huge time saver in the kitchen, and being in Arizona with the heat of the summer, it allows me to cook food without turning on my oven. Which, in turn, saves on my energy bill.
And although I have a real pressure cooker, I feel like the Instant Pot is a safer appliance – I don’t have to stand by it to make food – it’s basically plug in, put in food, push buttons and walk away. No worry about the lid blowing off or the stove being on with my kids around.
So while it might just seem like “another kitchen appliance” for many, it’s definitely not that for us.
This recipe is perfect for using up extra rotisserie chicken – but even if you don’t have a rotisserie chicken, you can cook a whole chicken in this Instant Pot in just 25 minutes – keep the meat for many meals to save yourself some time.
Looking for more Instant Pot Recipes? Bookmark over 50 EASY Instant Pot Recipes – including tamales, yogurt, oatmeal, green chili chicken … chicken noodle soup with celery and carrots, and more.
Now.. lets get started!
- 2 Tbsp Butter
- 1 small Onion, diced
- 2-3 clove Garlic, minced
- 3-4 Carrots, diced
- 2 C. cooked Chicken leftovers
- 7 C. Organic Chicken Broth
- 6 oz Noodles of your choice
- 1 tsp Basil
- Salt & Pepper to taste
- Optional: 2 stalks Celery, chopped
- In your Instant Pot, combine the onions, garlic, carrots and {optional} celery along with the butter.
- Push saute, and let the veggies cook for 4-5 minutes.
- Turn off the saute function, and add the chicken, broth, and dry noodles - place the lid on the Instant Pot and lock, ensure the valve is closed.
- Push manual (high) and set the timer for 4 minutes.
- The pot will take 8-10 minutes to come to pressure, then will count down the 4 minutes - it will beep when it's done. At that point, release the pressure, and open the lid.
- Add salt/pepper to taste, as well as your basil.
