I've been watching ATK for so many years that all these people feel like family to me. I'm a never married senior so maybe how I feel about ATK folks sounds pathetic but I really feel comforted when I watch. They are all so different from one another, but oh so likable. They make each recipe SEEM easy even the complicated ones. 😊 💜 🙋
Not pathetic at all. I’m delighted that this shelter in place policy has given us just a tiny view of these sweet folks in their own kitchens and see some of their favorite methods and equipment.
I’ve been happy with my chicken soup for most of my life. However I must say I’m glad I found you two great cooks knew how to show us a better way to make the best tasting ckn soup simply by measuring the onions and then adding soy sauce. I went from making good soup to GREAT soup. Just had to let you know how such a small thing could unexpectedly mean so much to someone 💖🤗 73 year old Grandma says thank you.
Diana LasCruces - I do put onions in my chicken soup, but need to dice them smaller and add more. I also never tried adding soy sauce. I have done a chicken in a pressure cooker, but finished the soup in a pot on the stove, since my pressure cooker is one that plugs in and shuts off when done. By the way, I'm 68 this month.
Your comment is so nice and precious. ❤ And for me it shows that the fun part of cooking is learning and trying something new, even if you already have good recipes.
Diana, bless your heart! Sometimes it is hard for us older chicks to learn from the younger chicks! I learned the soy sauce trick a year ago and apply it to a few different dishes. It adds a certain something that takes the flavor and color to another level! A lot of cooks add left over coffee also.
I am amazed at how much flavor is in the farmhouse chicken noodle soup, it came out perfect. Thank you for my new go to recipe! NOTE for INSTANT POT USERS: Follow the recipe and steps as stated in the episode. Use sauté setting to cook onion and garlic, and set Instant Pot to 20 minutes on high pressure followed by quick release.
Love that you contrasted the quick chicken recipe and the longer pot roast recipe. And thank you for all the tips too, such as using the baking soda and soy sauce. You guys do a great job explaining every step along the way.
Could have explained pressure cooking better (how boiling temperature can destroy food as it makes the liquid in the cells volatile). Also; stove top models can be put under cool water for fast release w/o destroying food by reducing temp rather than pressure. I'm glad they went with a stove top model, but I think the Presto with the jiggle weight is better for having straight sides and counting the clinks per minute can tell you if you should reduce heat or not.
@@madthumbs1564 URGH, running a VERY HOT, under highly pressurised item under cold water sounds very dangerous to me as you will cause very rapid changes in pressure. I very much would recommend against doing that.
Thank you ATK! My husband has caught a cold and we cooked this noodle soup together, with a whole chicken gifted by a friend. This turned out so delicious and my husband feels today much better! 🤗🤗 Hugs and Love!
YAY!!!! More Elle videos, please and thank you ❤️❤️❤️. I always have “ah ha” moments listening to her. And she compliments Bridget’s no nonsense genuine discourse that I’ve always admired and was the perfect antidote to Christopher Kimball. 😇😇😇
Made the chicken soup last night for dinner. I’ve never been satisfied with my broth before, the addition of soy sauce-WOW! I also decided to amp it up by making homemade noodles, ten extra minutes of prep, then letting them dry, less time than a trip to the store and totally made a Sunday supper to remember and repeat.
I prefer to cook the noodles separately. When the soup is ready, put some noodles in the bowl and ladle the soup over. If there's leftovers, no mushy noodles and you still have broth. 🙂
I made the soup again yesterday. It's ALWAYS awesome!!! I did make a little adjustment though. I put sprigs of fresh thyme, sage, and rosemary in a spice bag and added it. Made it just that much BETTER!. I still make stock with roasted carcasses, but it's WAY faster using my pressure cooker.
"What is non-fat cheese, anyway? It's just the wrapper at that point." - Bridget Lancaster, 2019 Thank you! Finally someone said it! 😂 Also, I desperately want a pressure cooker. Gotta save up some money to get one.
HickoryDickory86 Get an instant pot. It can do slow cooker crockpot cooking or fast pressure cooking, and will also sauté all in one pan. And you can get rid of your rice maker because it will do rice, and make yogurt as well!
@@donnanorris2939 I saw on here today I think in ATK that they now have some out what besides everything you listed they also are air fryers too. about 5 or 6 appliances in one. Alton Brown definitely would like them they are not a uni-tasker
Thank you Julia for explaining the reason behind quick and slow release, I always just did what the recipe called for, but never understood why. Now, with better understanding, I can structure my meals better. Ok, I'd never seen a fat separator like that, that has to be the coolest, most necessary kitchen gadget ever. You learn so much with ATK videos it's not even funny. Better than any culinary arts school (no offense, and I did attend one). Keep up the good work.
This chicken soup is amazing! I just made it tonight, had to scale back the liquids for my Instant Pot 6 quart, but holy cow! Wonderful, savory, meaty, glorious, soup. So very good. Thanks to you all for the great recipes!
Chad Evans oh crap! I used the full amount of liquid in my instant pot that I’m using for the first time!!!! Oh boy this will be interesting! I’m scared of this thing as it is but I love chicken soup that I’m ok with sitting on the floor away from my pot and waiting for an explosion 🤣
I’m right in the middle of making farmhouse chicken noodle soup in the pressure cooker. It’s a cold day, and my allergies are kicked up. Some delicious chicken soup will warm me up, It’s gonna be all better soon. Thanks guys & have a blessed Christmas
This is ultimate comfort food. The recipe can be easily modified to make chicken matzoh ball soup or chicken and dumplings, all delicious. I love America's Test Kitchen.
Both of these recipes are FANTASTIC!!! I don't know which one to try first!!! Thank you so much for sharing these recipes and tips with us. Also the great taste testing segment and product testing is sooo helpful. THANK YOU! Keep up the great work! 💕
Made the Pot Roast on Sunday and it was fantastic! Ok, I will admit that I seared the roast in a separate skillet first. I know you test and test and test and it probably wasn't an absolutely necessary step but I couldn't help myself! You guys never let me down and you are truly only one of a handful of sources I completely trust even if the methods or ingredients seems a bit odd. At this point, you have earned your credibility in my book. Another recipe added to my go-to repertoire!
I like my pot roast served with the roasted onions and carrots! My mom always put some halved onions in the bottom of her oven roasting pan then served them with the roast. She and I would fight over those roasted onions!
My brother loves his pressure cooker. I on the other hand am old school because I’m older & love the aroma of chicken noodle soup marinating throughout the house.
I’ve had an InstantPot DUO60 electric pressure cooker for several years now. It’s the most awesome kitchen appliance that I’ve ever purchased ! It gets used several times a week in my house ! 😋
Everything looks so delicious! I really love this show and the cooks that are on the show. I feel like I'm watching and cooking with family! Thank you for the awesome recipes! I'm definitely going to check out the chicken noodle soup recipe
Love the chicken noodle soup in the pressure cooker! Yum! I always make my chuck roasts in pressure cooker. Love the idea of putting the veggies n blender for the gravy!
Love ATK, and even 2 hours is quicker than 3 but this pot roast will take about 2, 2 and a 1/2 hours including everything from beginning to end. Still worth it! The chicken soup looks amazing, too! Thanks for such great and helpful, delicious content and recipes!
I bought an electric pressure cooker 5 years ago, Wolfgang Puck brand, and use it often. It's full size, has a timer, and goes into "warm" mode after the cooking time and the steam releases. I also have a smaller rice cooker, which seems to be the same as an "instant pot".
ATK has made me able to cook for myself - all the techniques and tricks, plus the recipes are the best! just follow them step-by-step and you will have the best meal.
I dont care for using the baking soda. Otherwise, times and details are spot on and I love pot roast and chicken noodles soup along with all comfort foods in America. I often make pot roast under pressure but marinate my chuck in mirepoix, garlic, thyme, pepper, and dry red wine for a couple days in advance. Obviously the wine is included in the braising liquid.
Lean roast + half can of Coke + powdered gravy mix. Pressure cook same time. Roast and gravy done. Id call this a weeknight roast but frankly its the favorite.
Coke and powdered gravy mix? Yeah in my post apocalyptic bunker I’ll give that a shot. Until then, my grocery has plenty of fresh delicious ingredients.
This is pretty much the method I use. Except I cook a separate batch of carrots and celery while the chicken and veg are pressuring. Then I strain the veg from the pressure cooker and add the fresh cooked veg to the stock and chicken. Then each veg gets to stand alone, but also with a well blended flavor of all the ingredients in the background. And the veg have good texture and not all mushy.
Got my chicken thawing out for soup tomorrow. Cannot wait, I was wanting to make potato soup but there are no Yukon Gold potatoes to be found in Mena Arkansas! Thanks for the video.
Noodles in the soup. If you like noodles that are not 'disolved' in your chicken soup, try this. Do not make the noodles in the chicken soup. Instead make them in another pot, according to the instructions on the package. The amount of noodles you use can be determined by using the bowls you serve the soup in. In the 'service bowls' 'measure' about 1/3 to 1/2 of a service bowl per serving. Drain the noodles when done. Put the noodles back in the same pot. Allow the noodles to cool completely. Portion out the noodles in each bowl and then add the soup over the noodles. Nice 'fresh' noodles that haven't turned mushy, works every time.
I used to think it was wasteful to cook the noodles separately and add them, but as noted, they can get soggy and will bloat up with the soup if left in that way, so now I'm convinced that it really is better to do what you suggest!
ATK,Hello,we have had an6 quart PRESTO PRESSURE COCKER FOR SOME 50 YEARS NEVER HAD A PROBLEM WITH IT,THEN A FEW YEARS NOW I bought a 6quart INSTANT POT, WHICH I USE QUITE OFTEN,INCLUDING A POT ROAST, THANKS,for the CHICKEN NOODLE SOUP,,,,,this I’ll try ! Stay well,🇺🇸🇺🇸🇺🇸🇺🇸
I love that chicken noodle soup and will be making some of that, and the beef roast is really looking so delicious also and I have to try making it also and see how they taste.
I love a good roast with gravy and mashed potatoes. My grandmother had an old pressure cooker she used like that, until one day it blew up and scalded her. No more using it after that!
Our family always looked forward to Sunday supper, a pressure cooked beef roast. Mom never tied anything up. Or hook it up in a roasting pan and let it cook while we were at church. But I found interesting that a friend of mine who grew up Navy they did some traveling back and forth visiting long distance to see the extended family.He told me his parents did the roasting pan thing and wire tied the pan to the engine manifold of their station wagon. Dinner was cooking as they traveled.
This is a really good episode: 20-minute Chicken Soup; 50-minute Pot Roast; science of pressure cooking; taste testing of Gruyere cheeses. Joyful attitude of the hosts is not damaged by a judgemental overlord (CK - was not OK).
My grandmother always used a pressure cooker for roast, either beef or pork with whole veggies. The best roasts i ever had! But, her cooker was the old fashioned kind with the little valve on top One day it blew on her and she got scalded on her arm. She never used the cooker again because she was afraid of it!
Awesome episode. You guys should show the people how to use the scraps of the chicken to make chicken soup. I love chicken back, back bone and wing tip soup w/ garlic.
Lol... You can make soup with the used bones; spray them with olive oil, shake onion and garlic powder on them, and bake for a half hour or fry them for 10 minutes, and do the pressure cooker thing all over again, but with only 3 cups water. There are three sets of broth in any one carcass.
@@BigLove101 Yes. Take the giblets and liver, chop them and make dirty rice with old chilled rice, add a leftover pork chop and an old hamburger. It will turn out way better than starting out with fresh food like you see on the videos and far cheaper. Make lentil stew with the third boiling of the chicken bones which also uses the skins of the onion, carrot peels and stump from the celery in the pressure cooker. You can hold back half of that chopped chicken from the soup, and get another meal out of that. Each of these meals will feed four people till they're full, if you add some cornbread, yeast bread, baking powder biscuits or a salad. I was right up under my mom to learn integrated cooking that had nothing thrown away and it was far more delicious than you can imagine.
Pressure cookers have been around since before we were born, but what a great way to make healthy, hearty dinners. They don't look great, but on the plate, in the bowl, in less than an hour? Looks like dinner to me.
Wonderful program and presentation. I enjoy these videos. I have a Hawkins Futura only has one 'setting' for pressure but I love it anyway. When I want to depressurize quickly I run it under the cold tap. ??? Don't know if this is a good or bad thing to do but been doing it for many years now because I don't like to vent steam into my tiny kitchen.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I've been watching ATK for so many years that all these people feel like family to me.
I'm a never married senior so maybe how I feel about ATK folks sounds pathetic but I really feel comforted when I watch. They are all so different from one another, but oh so likable.
They make each recipe SEEM easy even the complicated ones. 😊 💜 🙋
Not pathetic at all. I’m delighted that this shelter in place policy has given us just a tiny view of these sweet folks in their own kitchens and see some of their favorite methods and equipment.
I find this show comforting as well! 🥰
Looking forward to trying once again in my Instant Pot.
I’ve been happy with my chicken soup for most of my life. However I must say I’m glad I found you two great cooks knew how to show us a better way to make the best tasting ckn soup simply by measuring the onions and then adding soy sauce. I went from making good soup to GREAT soup. Just had to let you know how such a small thing could unexpectedly mean so much to someone 💖🤗 73 year old Grandma says thank you.
Diana LasCruces - I do put onions in my chicken soup, but need to dice them smaller and add more. I also never tried adding soy sauce. I have done a chicken in a pressure cooker, but finished the soup in a pot on the stove, since my pressure cooker is one that plugs in and shuts off when done. By the way, I'm 68 this month.
Your comment is so nice and precious. ❤ And for me it shows that the fun part of cooking is learning and trying something new, even if you already have good recipes.
Diana, bless your heart! Sometimes it is hard for us older chicks to learn from the younger chicks! I learned the soy sauce trick a year ago and apply it to a few different dishes. It adds a certain something that takes the flavor and color to another level! A lot of cooks add left over coffee also.
I am amazed at how much flavor is in the farmhouse chicken noodle soup, it came out perfect. Thank you for my new go to recipe!
NOTE for INSTANT POT USERS: Follow the recipe and steps as stated in the episode. Use sauté setting to cook onion and garlic, and set Instant Pot to 20 minutes on high pressure followed by quick release.
So follow the recipe exactly for instant pots - got it, lol.
Thanks for verifying this! Makes me less nervous when I know someone else has made it in the Instant Pot. ☺️
Love that you contrasted the quick chicken recipe and the longer pot roast recipe. And thank you for all the tips too, such as using the baking soda and soy sauce. You guys do a great job explaining every step along the way.
Could have explained pressure cooking better (how boiling temperature can destroy food as it makes the liquid in the cells volatile). Also; stove top models can be put under cool water for fast release w/o destroying food by reducing temp rather than pressure. I'm glad they went with a stove top model, but I think the Presto with the jiggle weight is better for having straight sides and counting the clinks per minute can tell you if you should reduce heat or not.
@@madthumbs1564 URGH, running a VERY HOT, under highly pressurised item under cold water sounds very dangerous to me as you will cause very rapid changes in pressure. I very much would recommend against doing that.
@@madthumbs1564 m my
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Thank you ATK! My husband has caught a cold and we cooked this noodle soup together, with a whole chicken gifted by a friend. This turned out so delicious and my husband feels today much better! 🤗🤗 Hugs and Love!
Everyone on this channel is an absolute delight.
I love this show - all the presenters are so professional and polished and all the test kitchen stuff is interesting.
YAY!!!! More Elle videos, please and thank you ❤️❤️❤️. I always have “ah ha” moments listening to her. And she compliments Bridget’s no nonsense genuine discourse that I’ve always admired and was the perfect antidote to Christopher Kimball. 😇😇😇
I’m 67 and never had a pressure cooker but I now think I’d like to get one. The time savings ready attract me. Thanks! 🥰
I really love how you guys explain the science of food- especially Dan! Yes!
Made the chicken soup last night for dinner. I’ve never been satisfied with my broth before, the addition of soy sauce-WOW! I also decided to amp it up by making homemade noodles, ten extra minutes of prep, then letting them dry, less time than a trip to the store and totally made a Sunday supper to remember and repeat.
I prefer to cook the noodles separately. When the soup is ready, put some noodles in the bowl and ladle the soup over. If there's leftovers, no mushy noodles and you still have broth. 🙂
I made the soup again yesterday. It's ALWAYS awesome!!! I did make a little adjustment though. I put sprigs of fresh thyme, sage, and rosemary in a spice bag and added it. Made it just that much BETTER!. I still make stock with roasted carcasses, but it's WAY faster using my pressure cooker.
First! I love these guys. So happy that they’re making their recipes so accessible!
"What is non-fat cheese, anyway? It's just the wrapper at that point." - Bridget Lancaster, 2019
Thank you! Finally someone said it! 😂
Also, I desperately want a pressure cooker. Gotta save up some money to get one.
HickoryDickory86 Get an instant pot. It can do slow cooker crockpot cooking or fast pressure cooking, and will also sauté all in one pan.
And you can get rid of your rice maker because it will do rice, and make yogurt as well!
@@donnanorris2939 I saw on here today I think in ATK that they now have some out what besides everything you listed they also are air fryers too. about 5 or 6 appliances in one. Alton Brown definitely would like them they are not a uni-tasker
Just the right time to find this demo!! Rainy Seattle, sunset before 7:30..... Test Kitchen rocks it!
Thank you Julia for explaining the reason behind quick and slow release, I always just did what the recipe called for, but never understood why. Now, with better understanding, I can structure my meals better. Ok, I'd never seen a fat separator like that, that has to be the coolest, most necessary kitchen gadget ever. You learn so much with ATK videos it's not even funny. Better than any culinary arts school (no offense, and I did attend one). Keep up the good work.
I love to add lemon to my chicken soup after I put it in my bowl. Just brightens it up and takes the greasy taste away. Yum!
"Greasy" taste? Try degreasing your chicken broth by refrigerating after the broth is cooked. Fat will rise to the top as a solid and can be removed.
Donna Beaty omg ME TOO
That is a great tip. My daughter and I love lemon. I'll try this next time.
This chicken soup is amazing! I just made it tonight, had to scale back the liquids for my Instant Pot 6 quart, but holy cow! Wonderful, savory, meaty, glorious, soup. So very good. Thanks to you all for the great recipes!
Chad Evans oh crap! I used the full amount of liquid in my instant pot that I’m using for the first time!!!! Oh boy this will be interesting! I’m scared of this thing as it is but I love chicken soup that I’m ok with sitting on the floor away from my pot and waiting for an explosion 🤣
I’m right in the middle of making farmhouse chicken noodle soup in the pressure cooker. It’s a cold day, and my allergies are kicked up. Some delicious chicken soup will warm me up, It’s gonna be all better soon. Thanks guys & have a blessed Christmas
This is ultimate comfort food. The recipe can be easily modified to make chicken matzoh ball soup or chicken and dumplings, all delicious. I love America's Test Kitchen.
Both of these recipes are FANTASTIC!!! I don't know which one to try first!!! Thank you so much for sharing these recipes and tips with us. Also the great taste testing segment and product testing is sooo helpful. THANK YOU! Keep up the great work! 💕
Made the Pot Roast on Sunday and it was fantastic! Ok, I will admit that I seared the roast in a separate skillet first. I know you test and test and test and it probably wasn't an absolutely necessary step but I couldn't help myself! You guys never let me down and you are truly only one of a handful of sources I completely trust even if the methods or ingredients seems a bit odd. At this point, you have earned your credibility in my book. Another recipe added to my go-to repertoire!
I like my pot roast served with the roasted onions and carrots! My mom always put some halved onions in the bottom of her oven roasting pan then served them with the roast. She and I would fight over those roasted onions!
I have vintage pressure cooker...love, love, love it.
My brother loves his pressure cooker. I on the other hand am old school because I’m older & love the aroma of chicken noodle soup marinating throughout the house.
Luv this show and luv all that I learn from it. I haven’t used my pressure cooker it so the soup and roast will be the first recipes I try
I'll be buying a pressure cooker just to make these two dishes. Both looked delicious.
Live in Australia so so love this show
These are great ideas for making pot roast! I do a lot of pressure cooker roasts and I can’t wait to try your recipe!
Great recipes. More pressure cooker recipes and lessons, please. I like it.
As usual wonderful video plenty of great information!!! Thanks so much!!!
I’ve had an InstantPot DUO60 electric pressure cooker for several years now. It’s the most awesome kitchen appliance that I’ve ever purchased ! It gets used several times a week in my house ! 😋
Now I have to go shopping, I'm hungry and it looks fabulous! Thank you
Feb 6th... $20 chuck roast marked down to $8.00. What am I going to do with this thing?
Feb 7th.... Test kitchen hears my prayers - praise the chefs.
I'm really anxious to try both of these recipes. I've always considered both to be "Comfort food". Thank you so much.
Bridgette's face when she tasted the pot roast and gravy is priceless and makes me want to cook this hahaha
Everything looks so delicious! I really love this show and the cooks that are on the show. I feel like I'm watching and cooking with family! Thank you for the awesome recipes! I'm definitely going to check out the chicken noodle soup recipe
I've been using my pressure cooker for all sorts of meals for the last 50 years. You girls got it going on.
Love the chicken noodle soup in the pressure cooker! Yum! I always make my chuck roasts in pressure cooker. Love the idea of putting the veggies n blender for the gravy!
Will be trying these since they will fit into my diet maintenance program. ATK is my favorite cooking show! You all rock!
Great episode!! I always learn a lot from you guys. I could almost taste and smell every food you showed and described. I am so hungry now! Thank you.
I made the soup and it was the best soup I've ever had.
That pot roast looked AMAZING!!!
I've made the soup. It's quick, eeeasy and delicious.
"Doing" the soup as soon as the chicken arrives! Thanks.
Ah...that chicken soup was to die for! Loved it and switched out the egg noodles with soba noodles. Yummmmm! Next time I’ll try with the egg noodles.
Love ATK, and even 2 hours is quicker than 3 but this pot roast will take about 2, 2 and a 1/2 hours including everything from beginning to end. Still worth it! The chicken soup looks amazing, too! Thanks for such great and helpful, delicious content and recipes!
I use my pressure cooker for just about everything
I have an old fashioned one and a new instant pot which I’m quickly falling in love with
I bought an electric pressure cooker 5 years ago, Wolfgang Puck brand, and use it often. It's full size, has a timer, and goes into "warm" mode after the cooking time and the steam releases. I also have a smaller rice cooker, which seems to be the same as an "instant pot".
"where you goin' with my flavor?" :D
I smiled at that too!
Hi thank you for sharing. QUESTION: What is the capacity of the pressure cooker shown? Thanks in advance.
I have the FISSLER Pot t it is the best! This recipe is great, I add more veggies for thicker gravy..
ATK has made me able to cook for myself - all the techniques and tricks, plus the recipes are the best! just follow them step-by-step and you will have the best meal.
I dont care for using the baking soda. Otherwise, times and details are spot on and I love pot roast and chicken noodles soup along with all comfort foods in America.
I often make pot roast under pressure but marinate my chuck in mirepoix, garlic, thyme, pepper, and dry red wine for a couple days in advance. Obviously the wine is included in the braising liquid.
More recipes using the pressure cooker please 😊
That roast looked amazing. I’m going to try both of these recipes for a Sunday dinner
Dana B Roast?? It’s chicken!! 😳😲!! 🐓🐔🍗
Love both of these recipes.
Lean roast + half can of Coke + powdered gravy mix. Pressure cook same time. Roast and gravy done. Id call this a weeknight roast but frankly its the favorite.
Coke and powdered gravy mix? Yeah in my post apocalyptic bunker I’ll give that a shot. Until then, my grocery has plenty of fresh delicious ingredients.
I love Julia and Bridget!!!
15:20 roast beef in pressure cooker,
22:02 summary of roast beef and gravy
This is pretty much the method I use. Except I cook a separate batch of carrots and celery while the chicken and veg are pressuring. Then I strain the veg from the pressure cooker and add the fresh cooked veg to the stock and chicken. Then each veg gets to stand alone, but also with a well blended flavor of all the ingredients in the background. And the veg have good texture and not all mushy.
Made the chicken soup immediately after I bought the ATK pressure cooker cookbook :) Delicious and quick!
I absolutely love this channel.
This has been my go-to chicken soup for a while now, I'm anxious to make it again and welcome the autumn weather.
Thank you!
Amazing recipes, as always. Who knew that pressure cookers were so versatile? You did! Thanks again for sharing.
This is amazing. Can’t wait to try. I have an instapot
I like Bridget's highlights on this episode.
Got my chicken thawing out for soup tomorrow. Cannot wait, I was wanting to make potato soup but there are no Yukon Gold potatoes to be found in Mena Arkansas! Thanks for the video.
I once saw a recipe for a 40 clove chicken noodle soup. Let food be thy medicine.
Jason Mack At first I wasn’t thinking garlic cloves but ‘clove’ and almost gagged. Lol
@@brianonweilstreet Oh my. Yes garlic. LoL
As long as you don’t cut them you’d be okay maybe. Slice them or dice them and you’ll strip paint with it.
Chicken Noodle Soup has saved people's lives!
Hello Roasted looks Delicious thanks for showing this recipe
Looks delicious. Is there a way to adapt this to using the Instapot? Thanks
It’s soup, cook it 20 minutes and taste it. Not done add a few minutes and jot down the time.
Noodles in the soup. If you like noodles that are not 'disolved' in your chicken soup, try this. Do not make the noodles in the chicken soup.
Instead make them in another pot, according to the instructions on the package. The amount of noodles you use can be determined by using the bowls you serve the soup in. In the 'service bowls' 'measure' about 1/3 to 1/2 of a service bowl per serving. Drain the noodles when done. Put the noodles back in the same pot. Allow the noodles to cool completely. Portion out the noodles in each bowl and then add the soup over the noodles. Nice 'fresh' noodles that haven't turned mushy, works every time.
I used to think it was wasteful to cook the noodles separately and add them, but as noted, they can get soggy and will bloat up with the soup if left in that way, so now I'm convinced that it really is better to do what you suggest!
ATK,Hello,we have had an6 quart PRESTO PRESSURE COCKER FOR SOME 50 YEARS NEVER HAD A PROBLEM WITH IT,THEN A FEW YEARS NOW I bought a 6quart INSTANT POT, WHICH I USE QUITE OFTEN,INCLUDING A POT ROAST, THANKS,for the CHICKEN NOODLE SOUP,,,,,this I’ll try ! Stay well,🇺🇸🇺🇸🇺🇸🇺🇸
Great video, ideas and recipes, thank you.
Finally have seen how to use a Fissler pressure cooker, had no idea a whisk of steam needs to come out.
I love that chicken noodle soup and will be making some of that, and the beef roast is really looking so delicious also and I have to try making it also and see how they taste.
Yum on both recipes
I bought a pressure cooker 2 years ago and have not used it. I am going to try both of these.
I love a good roast with gravy and mashed potatoes. My grandmother had an old pressure cooker she used like that, until one day it blew up and scalded her. No more using it after that!
Loved the video, and is it just me, or does Becky remind you of Carol Burnett?
yes I can see it 🙂
Our family always looked forward to Sunday supper, a pressure cooked beef roast. Mom never tied anything up. Or hook it up in a roasting pan and let it cook while we were at church. But I found interesting that a friend of mine who grew up Navy they did some traveling back and forth visiting long distance to see the extended family.He told me his parents did the roasting pan thing and wire tied the pan to the engine manifold of their station wagon. Dinner was cooking as they traveled.
Take a small wedge of fresh lemon and squeeze it over your bowl to finish off that chicken noodle soup. It REALLY brightens up all the flavors.
I would not have any problem digging into anything you two create for a meal. You can cook for me anytime, love you in Oklahoma City.
super tasty
This is a really good episode: 20-minute Chicken Soup; 50-minute Pot Roast; science of pressure cooking; taste testing of Gruyere cheeses.
Joyful attitude of the hosts is not damaged by a judgemental overlord (CK - was not OK).
I made the soup and it was amazing 😊
wow that pot roast looks so good
Good recipe. I'll use my Instant Pot so I don't have to fiddle with constantly adjusting the heat on my gas range. Foolproof pressure cokking.
Always keep Elle Simon. I love watching her
Thank goodness for the instant pot 😂
My grandmother always used a pressure cooker for roast, either beef or pork with whole veggies. The best roasts i ever had! But, her cooker was the old fashioned kind with the little valve on top One day it blew on her and she got scalded on her arm. She never used the cooker again because she was afraid of it!
Mouth watering!
Chicken Noodle soup is my go-to, but I have never made it in a pressure cooker. Time to break out the Instapot. Thank you!
My grandmother's pressure cooker exploded making tomato sauce. I learned new words in Swedish.😎
Awesome episode. You guys should show the people how to use the scraps of the chicken to make chicken soup. I love chicken back, back bone and wing tip soup w/ garlic.
Lol... You can make soup with the used bones; spray them with olive oil, shake onion and garlic powder on them, and bake for a half hour or fry them for 10 minutes, and do the pressure cooker thing all over again, but with only 3 cups water. There are three sets of broth in any one carcass.
Now that's a recipe for the poor! That sounds aweome. @@nora22000
@@BigLove101 Yes. Take the giblets and liver, chop them and make dirty rice with old chilled rice, add a leftover pork chop and an old hamburger. It will turn out way better than starting out with fresh food like you see on the videos and far cheaper. Make lentil stew with the third boiling of the chicken bones which also uses the skins of the onion, carrot peels and stump from the celery in the pressure cooker. You can hold back half of that chopped chicken from the soup, and get another meal out of that. Each of these meals will feed four people till they're full, if you add some cornbread, yeast bread, baking powder biscuits or a salad.
I was right up under my mom to learn integrated cooking that had nothing thrown away and it was far more delicious than you can imagine.
Okay now, I don't eat pork. lol @@nora22000
@@BigLove101 Then you ain't poor yet. Lol. But you don't have to put pork in it. A little chicken will fill in.
Pressure cookers have been around since before we were born, but what a great way to make healthy, hearty dinners. They don't look great, but on the plate, in the bowl, in less than an hour? Looks like dinner to me.
I use ginger in all my soups💪
Wonderful program and presentation. I enjoy these videos.
I have a Hawkins Futura only has one 'setting' for pressure but I love it anyway.
When I want to depressurize quickly I run it under the cold tap. ??? Don't know
if this is a good or bad thing to do but been doing it for many years now because
I don't like to vent steam into my tiny kitchen.
Perfectly fine to run water over it.
❤️😍 always perfect 👌❤️