1/25/2024 0 Comments Rotisserie chicken soupAfter sautéing, use a wooden spoon to scrape up the bits (if there are any), adding some liquid (like chicken broth), if needed, to loosen the bits. Avoid the Burn Notice: It’s a good rule of thumb to scrape up any little bits stuck on the bottom of the Instant Pot before pressure cooking.Use the Saute function if the soup needs to be heated further after adding the cream. Optional: Sprinkle chopped fresh parsley over the top of the soup for flavor and garnishing.įor a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking.The soup is hot enough to wilt the spinach, so there’s no need to add more heat. Add more salt and pepper (to your taste). Step 7: After the pressure releases, open the lid, stir in the chopped spinach to wilt.It will take 1-2 minutes to release all of the pressure from the pot. To do this, turn the valve on top of the lid from the sealed position to a venting position, using a towel to protect your hand as steam will quickly escape from the valve. Step 6: When the 4 minutes is done, quick release the steam valve.Note: The Instant Pot will take about 10 minutes to come to pressure and begin cooking. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button.
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