Now is the time to get cooking some comfort foods and when I get one of those busy days I like to use my Bread Machine and the Instant Pot. We just got back from a short trip away and stopped by our favorite cider mill farm stand. We always have to buy a gallon of freshly pressed cider on the drive home. A recipe I stumbled on last fall was an easy to make loaf of Apple Cider Cinnamon Bread that is easily made in the bread machine. It’s Autumn in every bite! I made French Toast for breakfast with it, ham sandwiches for lunch, as well as just good old buttered toast with tea or coffee. So next time you go to the cider mill save some to give this bread a try.
Then while you are easing into the cooler temperatures here is a weeknight Instant Pot Chicken & Rice Soup that takes very little time and will warm you and the family up quick. Easy to make while the kids are doing homework or a weekend meal after raking up leaves. I hope you enjoy both recipes.
Apple Cider Cinnamon Bread
Makes a 1.5 pound loaf.
Use the basic or white bread setting.
1 1/4 Cups Fresh Apple Cider
2 Tablespoons Vegetable or Canola oil
3 Cups Bread flour (I prefer King Arthur Bread Flour)
2 Tablespoons Brown sugar
1 teaspoon Salt
1 teaspoon Cinnamon (Costco Ground Saigon Cinnamon is delicious)
2 1/4 teaspoons active dry yeast
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right. It’s always a good idea to check on the bread after five or ten minutes of kneading as every bread machine is a bit different.
Instant Pot Chicken and Rice Soup Recipe
- 5 carrots peeled and sliced (bite size, not too thick)
- 2 stalks celery sliced, I like to include the celery tops too.
- 1 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1.5 to 1.75 lbs. boneless chicken breast or thigh meat (about four thighs pieces)
- 1 teaspoon dried Italian Seasoning
- 8 cups chicken broth (two 32 ounce cartons)
- 1 1/4 cups Instant Rice
Turn your 6-quart Instant Pot and press the Sauté button.
Add the olive oil, the sliced carrots, celery, diced onion, minced garlic. Sauté until the onions are soft, about 3 minutes. Turn the sauté setting off.
Add the salt, pepper and dried parsley. Toss to coat the vegetables.
Add the whole chicken pieces to the Instant Pot and top with the Italian Seasoning. (No need to cut up the chicken)
Pour the chicken broth over the ingredients and stir with a spoon.
Place the lid on the Instant Pot. Make sure the valve is set to the sealing position. Press the manual button and set the pressure cooking time to 8 minutes.
After the timer beeps that the pressure cooking has finished allow to release naturally for 15 minutes. Now push the valve to the releasing position and wait for all of the steam to escape and the pin to drop. Hit the Cancel setting.
Use a slotted spoon or a kitchen tongs and remove the hot cooked chicken from the pot and to a bowl. Shred the chicken using two forks. Immediately return the shredded chicken to the Instant Pot.
Pour the instant rice into the Instant Pot and stir. Place the lid back on the Instant Pot and lock into place (your Instant pot should be off at this point) Allow the rice to cook in the hot chicken broth until tender, about 12-15 minutes.
Remove the lid once again and serve.
Note: If you prefer noodles instead of rice, you can make your favorite style of noodles in a separate pot on the stove and then add them to the hot broth with the shredded chicken and serve immediately.
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