Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyere. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget the perfect Pressure-Cooker Pot Roast.
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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 would add some lime, dash of olive oil, pepper.
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 never see a Chuck that shape.. No small chuck roast is flat and one section
I'm not sure much bone ingredients or flavor can be extracted in 20 minutes. Not like stock bones that simmer 6 hours.
You can put the pressure cooker in the sink with water in it and the pressure will go away without any release.
no fresh dill????? it might be the most important ingredient to great chicken noodle soup!
The only thing that would make this chicken noodle soup better would be homemade noodles.
When I did quick release it took ages for the steam to come out and it was so, so messy – some of the stock came out as well. It wasn't like the video at all? Any suggestions for what I could be doing wrong?
that pot roast is a total failure
Becky is soo hot
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!
What a bunch of cheapsters. Follow the link to the recipe and get blurred. Interesting recipe, uninteresting advertisement for their website.
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.
Cool
Hi, why do you need a fat separator? Aren’t you taking the flavor away by taking the fat off?
My mom burnt and almost explode several pressure cookers throughout her life 🤣
As usual wonderful video plenty of great information!!! Thanks so much!!!
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 usually love your recipes, but adding soy sauce to chicken soup was not good. All I could taste was soy sauce, and I put in less than you did. It blurred the good chicken soup flavor that I look forward to.
I still don't want to use a pressure cooker…not for me!
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!
What make of pot did you use?
Do you really need to use a pressure cooker for CNS?
You make it to hard to be a member and are true elitists. I am sorry I ever started watching your programs and will stop now.
Yum!
Everyone on this channel is an absolute delight.
Adding half a bottle of the cheapest cabernet sauvignon wine during the entire cooking process creates a major improvement to the flavor of the meat. Why didn't you brown the meat first? Much more onions. Slow cooking at low temperature takes much longer but it's worth it. Cook until meat is fork tender. I have an excellent pressure cooker but I'd never use it for this. Beef broth has plenty of salt. Usually takes 4 to 5 hours but the difference is worth the wait.
The One Pot seems good for BBQ ribs!
Who knew Jane Hathaway was doing cooking shows?
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
Saves gas too! 20 min. Instead of 3 hrs
Thank you!
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.
One of my local grocery stores only sells chuck already cut into these giant "steak" things. Like, half a square foot in area, less than two inches thick along the grain. I think it's meant for shredding. It's no good for pot roast. You want those long grains, with less area, like in this video. Then you can cut across the grain for final service. Those giant chuck "steaks" from my local store… you can't cut them across the grain without a great deal of hassle. What I did, one time, was split the steak into three pieces along some natural membranes, then I trussed them to try and elongate them. Fine, but not great. It's all about those long grains. You shorten them at service. So much better that way. It sounds counter-intuitive, but if you want too have short grains for your guests, the across-the-grain cut should be the last thing, after cooking.
1 cup was not enough liquid for me when cooking the beef. My pot and sauce was scorched by just 50 minutes of cooking time at high pressure. Any thoughts?
Curious: Why season the chicken itself just before submersing it in the water? Won't it just wash right back off?
I predict Elle has her own show at some point….I hope. She's a natural when the camera's rolling.
Elle & Bridget look so happy at the end that they can't even handle the deliciousness 😅
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.