Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Set lid on again and let it sit for 5 minutes for noodles to continue to soften, sauce to thicken, and cheese to melt. Place the chicken, ginger, garlic, onion, 1/4 cup soy sauce, and water in the pot. Sprinkle in parmesan cheese and fold together again. Release rest of steam, lift lid and stir. I prefer to use chicken thighs, but both taste great. Close the lid and steam valve and set for 5 minutes followed by a 2 minute natural release.
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