Click on a category to see more recipes in this category
Ingredients
2 Tablespoons olive oil
1 Tablespoon minced garlic
1/8 Cup of soy sauce
2 to 3 Dashes of Worcestershire sauce
Salt, pepper, etc. to taste
6 chicken thighs, cut in 1/2� cubes
4 Ounces of egg noodles
16 Ounces of Rotini noodles
2 Onions, diced
5 Large carrots, chopped
5 Celery stalks, chopped
1 Can of cream of mushroom soup
1 Can of cream of chicken soup
1 Can of chicken broth
1 Cup of water
Instructions
Combine olive oil, chicken, garlic, 1 onion, celery, carrots, Soy sauce, Worcestershire sauce, salt and pepper in the pressure cooker and brown chicken for approximately for 5 minutes.
After chicken is browned add chicken broth, cream of mushroom and chicken soups and stir. Cover pressure cooker and cook at high pressure for 10 minutes. Let pressure cooker cool on it's own or release pressure very slowly. Add remaining ingredients and cook for 8 minutes (add more water if needed for noodles).
Let pressure cooker cool on its own or release pressure very slowly.