Chicken With Bell Peppers & Noodles for Pressure Cooker

May 09, 2023May 9, 20230 0
Pressure Cooked Chicken With Bell Peppers & Noodles Recipe
in Main

Prep

15 min

Cook

5 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup olive oil
1 large white onion ( sliced )
3 garlic cloves ( crushed )
4 skinless chicken breast halves
1 red bell pepper ( sliced lengthwise )
1 green bell pepper ( sliced lengthwise )
3 cups chicken broth
8 ounces tomato sauce
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon black pepper ( freshly ground )
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon ground fennel
1 bay leaf
16 ounces egg noodles ( dry )
1/2 cup fontinella cheese , grated
1/2 cup parmesan cheese , grated

Nutrision Information

Servings Per Recipe
4-6
Calories
427
Sugar
8g
Fat
14g
This pressure cooker chicken with bell peppers and noodles recipe is a mouth-watering dish that is easy to make, flavorful, and a perfect comfort food. It is one of those dinners that bring the whole family to the table and can be whipped up in less than an hour. The aroma of the herbs and spices will fill the house as you prepare this meal. The chicken remains juicy and tender, and the bell peppers provide a sweet and mild crunch. The noodles provide a soft and chewy texture. Adding some fontinella and parmesan cheese enhances the flavor profile of the dish. Overall, this dish is perfect for weeknights when you are short on time but still want to enjoy a wholesome meal.

Instructions

1.Press sauté button on the electric pressure cooker, add olive oil to the pot, and heat for 1-2 minutes.
2.Add onion and garlic, cook for 3 minutes
3.Add chicken breast halves and sauté until brown on both sides, around 2-3 minutes per side
4.Add red and green bell peppers, chicken broth, tomato sauce, lemon juice, brown sugar, salt, black pepper, dried basil, dried oregano, ground fennel, and bay leaf, stirring to combine
5.Add egg noodles without stirring them
6.Cover the pressure cooker and secure the lid, select high pressure and set the timer for 5 minutes
7.Cook for 5 minutes and do a quick pressure release
8.Remove the lid, stir well and remove bay leaf
9.Serve and sprinkle with parmesan cheese and fontinella cheese
10.Enjoy!

PROS

This recipe is easy and fast to make with a pressure cooker, allowing the flavors to be infused nicely with chicken, peppers, and noodles.

It is a delicious and hearty meal that is perfect for cold winter nights and makes great leftovers.

CONS

This recipe is high in sodium and carbs due to chicken broth and egg noodles.

Also, it doesn’t have enough vegetables to make it a balanced meal.

HEALTH & BENEFITS

Bell peppers are a good source of fiber, low-calorie, and high in vitamins and antioxidants. They may aid in weight loss, lower the risk of disease, and improve eye health. Chicken is a good source of protein, low-fat, and helps boost the immune system. Egg noodles are also a good source of protein and carbs, providing energy and keeping you full longer. However, they are not suitable for gluten-free diets due to the wheat content.

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