How to Make Farmhouse Chicken Noodle Soup and Pot Roast in your Pressure Cooker

Byamazingfoodstv


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.

Make Our Farmhouse Chicken Noodle Soup:
Make Our Pressure-Cooker Pot Roast:
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40 Comments

  9. 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?

  19. 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,🇺🇸🇺🇸🇺🇸🇺🇸

  28. 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.

  31. 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

  34. 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.

  35. 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.

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