Instant Pot French Onion Soup

by admin

Ingredients

  • 1/4 Cup butter (1/2 stick)
  • 4 medium yellow onions (about 3 pounds), sliced
  • 2 Cloves Garlic
  • 2 Bay Leaves
  • ½ tsp Thyme (dried)
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup sherry
  • 8 cups beef broth
  • 8 slices French bread
  • 1 ½ cup shredded Gruyère or Swiss cheese

Directions

  1. Turn on Saute function and melt the butter
  2. Add the Onions and cook for 15 – 20 minutes stirring occasionally.
  3. Add sugar, salt and pepper continue to cook and stir for 6 minutes until onions are golden brown.
  4. Add wine and stir for 1 minute or until evaporated.
  5. Add the broth, thyme and bay leaves then mix well to combine.
  6. Pressure cook on high and set the timer for 5 minutes then when cycle completes perform a quick release.
  7. Take your bread slices and toast in the oven.  Set oven for 350 degrees, arrange bread on a baking sheet then toast for 4-6 minutes on each side.
  8. Once bread is toasted add 1-2 TBSP of cheese to each piece of bread and place under broiler for 1-2 minutes
  9. Add soup to a bowl and top with bread slice, cheese side up.

admin

This post was posted in Lunch, Soup

Instant Pot Thai Red Curry Soup

by admin

Ingredients

  • 1 TBS sesame oil
  • 1 medium white onion sliced thin
  • 1 medium red bell pepper seeds removed and sliced
  • 8 ounces shitake mushrooms
  • 1 TBS brown sugar
  • 1 TBS fresh ginger, about an inch diced
  • 2 TBS Thai red curry paste
  • 1 1/2 TBS fish sauce
  • 1 TBS reduced sodium soy sauce
  • 1 lb Chicken sliced thin
  • 3 cups vegetable broth
  • 3 TBS lime juice
  • 1 cup unsweetened coconut milk
  • 1 Tsp Siracha
  • 6 lime wedges for garnish
  • 1/3 cup chopped cilantro for garnish

Directions

  1. Turn on Sauté Function
  2. Add Sesame Oil and allow it to heat up
  3. Add Onions and cook 2 minutes
  4. Add mushrooms, peppers and chicken. Then cook for 2 minutes.
  5. Add brown sugar, ginger, curry paste, fish sauce and soy sauce then stir
  6. Add vegetable broth.
  7. Use “Pressure Cook” (manual) high for 1 minutes, then perform a 7 minute natural release.
  8. Remove lid then add lime juice, coconut milk, and sriracha to taste. Stir everything to combine.
  9. Garnish with lime wedges and cilantro.

admin

This post was posted in Lunch, Soup

Bacon Beer Cheese Soup in the Instant Pot

by admin

Ingredients

  • 8 slices of bacon
  • 3 Tbsp unsalted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock
  • 12 ounce bottle beer, Guinness
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups grated, white cheddar cheese (use good cheese)
  • 1 cup whole milk

Directions

  1. Set Instant Pot to Sauté normal let it come to temperature.
  2. Cut bacon into 1/2 inch squares then cook until crispy.
  3. Remove bacon with a slotted spoon to a paper towel to drain, leaving the bacon grease in the bottom of the pot.
  4. Add butter and when melted, add the onions, celery and carrots. Stir and cook until the vegetables are softened, about 2 minutes.
  5. Add the flour and stir constantly until the vegetables are coated.
  6. Add the chicken stock, scraping the bottom of the pot to make sure to remove any bits that stuck to the bottom of the pot.
  7. Add salt, pepper, mustard powder, and cayenne. Stir to thoroughly combine. Add beer and stir.
  8. Apply the lid and place the knob in the sealing position. Pressure cook/manual on high for 5 minutes.
  9. When cooking cycle is complete perform a quick release.
  10. Gradually add the cheese 1/4 cup at a time and allow to melt before adding more.
  11. Use an immersion blender to puree the soup until smooth.
  12. Stir in the milk, and add additional seasonings per taste.
  13. To each bowl add bacon bits for a topping.

admin

This post was posted in Lunch, Pork, Soup

My Favorite Instant Pot Chicken Tortilla Soup

by admin

Ingredients

  • 1–2 tablespoons olive oil
  • 1 onion, diced
  • 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
  • 1 can Fire Roasted diced tomatoes with juices (14.5 oz)
  • 1 poblano pepper diced
  • 2 lbs chicken thighs (boneless & skinless)
  • 4 cups chicken stock
  • 1/2 cup cilantro chopped
  • 2 teaspoons salt, more to taste
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 tsp adobo sauce from canned chipotles
  • juice from 1–2 limes
  • 4 Corn tortilla strips cut into pieces
  • Bag of tortilla strips (Or make your own with 6 tortillas cut into strips)
  • Garnish with any or all of the following:  tortilla strips, avocado, cilantro limes or anything you like.

Directions

  1. Set Instant Pot to Sauté normal then add onion and poblano. Cook for 2 minutes or until vegetables have softened
  2. Add Garlic and cook for 1 minute
  3. Add stock, tomatoes, cilantro, adobo sauce and seasoning then stir to combine.
  4. Add chicken
  5. Cut 4 tortillas into 1/4 inch strips and add them to the instant pot.
  6. Select manual setting; adjust pressure to high, and set time for 8 minutes.
  7. When finished cooking, perform a quick release.
  8. Remove chicken and shred, then add back into soup.
  9. For Home made tortilla strips brush tortillas with olive oil, then cut into 1/2 inch pieces and bake at 350 for 7-10 minutes.
  10. Garnish with tortilla strips, lime and serve.

admin

This post was posted in Lunch, Pasta, Soup

Healthy Instant Pot Bean Burritos

by admin

Ingredients

  • 1 Tsp Olive oil or Cooking Spray of choice
  • 1 Onion Diced (1.25-ounce) package taco seasoning
  • 1 Red Pepper Diced
  • 2 Tsp Minced Garlic
  • 1 Cup Kale Chopped
  • 1 cup Vegetable Stock / Chicken Stock
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chilies
  • 1 cup Brown Rice rice
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup shredded Mexican blend cheese (Optional)
  • Garnish is optional but you could use cilantro leaves, avocado, salsa, onion, lime, sour cream, jalapeno etc.

Directions

  1. Set Instant Pot to Sauté normal let it come to temperature. Add oil or spray then add onion and red pepper. Cook for 2 minutes or until vegetables have softened.
  2. Add Garlic and cook for 1 minute
  3. Add stock and seasoning then stir to combine.
  4. Stir in corn, Kale black beans, salsa and green chilies.
  5. Sprinkle rice on top and do not stir.
  6. Select manual setting; adjust pressure to high, and set time for 15 minutes.
  7. When finished cooking, perform a quick release.
  8. OPTIONAL – Stir in cheese until melted, about 1 minute.
  9. Garnish (OPTIONAL).
  10. Next assemble your burrito, fold over two sides and then roll burrito.

NOTE – If you are freezing your burrito wait until filling has completely cooled. Avoid adding in any garnish that might have too much liquid. Roll Burrito and wrap in tin foil, place in a freezer bag and then freeze. When you want to eat remove the tin foil and microwave for 2 minutes.

admin

This post was posted in Dessert, Lunch

Worlds Best Instant Pot White Chicken Chili          

by admin

Ingredients

  • 1 ½ lbs boneless chicken thighs
  • 2 15 ounce can Great Northern Beans, rinsed and drained
  • 4 ounce can Green chilies, chopped
  • 1 small onion, chopped
  • 1 green pepper
  • 3 cloves garlic, chopped
  • 4 cups chicken broth
  • Juice of 1/2 lime
  • 1 cup sour cream
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon adobo
  • 2TB olive oil

Instructions

  1. Season chicken with adobo
  2. Turn on “Sauté” function.  Add oil, when it is hot add chicken and brown 2 minutes on each side.  Remove and set aside
  3. Add onion, garlic and green pepper then sauté for 2- 3 minutes.
  4. Add the cumin, salt, cayenne pepper and coriander.
  5. Drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
  6. Open the can of chopped green chilies and add to the Instant Pot. Do not drain.
  7. Add chicken thighs back into the pot.
  8. Add in the chicken broth, and lime juice. Give it a good stir to mix everything together.
  9. Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position.
  10. Press the Pressure Cook button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 12 minutes.
  11. When the timer is finished perform a quick release.
  12. Open the lid and remove the chicken.
  13. Using a potato masher or an immersion blender mash or blend ¼ to half the beans.  We want to keep most of the beans in tact but thicken the chili.
  14. Add the sour cream and stir.
  15. Shred the chicken and add it back to the pot.
  16. Garnish with cilantro and serve.

admin

This post was posted in Chicken, Dinner, Lunch, Soup

The Best Instant Pot 3 Bean Vegan Chili

by admin

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 small white onion, chopped
  • 1 large poblano pepper, chopped
  • 1 jalapeno, diced and seeds removed (for less spicy variation)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can Great Northern Beans or Pinto beans
  • 1 15 oz can Kidney Beans
  • 2 14.5 oz can diced tomatoes with chilies
  • 1 can corn drained
  • 2 cup Vegtable stock or water

Directions

  1. Select the sauté function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
  2. Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
  3. Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
  4. Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
  5. Select manual and cook on high pressure for 8 minutes.
  6. Once cooking is complete, use a quick release. Remove the lid and stir.
  7. For thicker chili, sauté on high for an additional 3-5 minutes.
  8. Season with more salt if needed and serve immediately with your favorite toppings.

admin

This post was posted in Dinner, Lunch, Soup

Instant Pot Black Bean Soup

by admin

Ingredients

  • 1 small Red Onion, diced
  • 3 Cloves Garlic, minced
  • ½ bunch Cilantro chopped (stems and leaves together)
  • 1 Red Pepper, diced 
  • 1 tbsp Cumin
  • 2 tbsp Chili Powder
  • ½ tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1 Bay Leaf
  • 2 tsp Oregano
  • 1 tsp Adobo from Can of Chipotle in Adobo
  • 14 oz. dry Black Beans (about 2 cups)
  • 3 cups Vegetable Broth, plus extra Water
  • Juice of 1 Lime
  • Salt, to taste

Directions

  1. Turn Instant Pot to Sauté setting. Add the Olive oil.  After it heats up add the Red Onion, Garlic, and diced Cilantro Stems into the Instant Pot then cook the veggies for 2-3 minutes, or until translucent.
  2. Add the Red Pepper, spices, and Adobo to the Instant Pot, and sauté for an additional 1-2 minutes.
  3. Add the Black Beans to the pot along with the Vegetable Broth. Stir well, then slowly add in Water to the Instant pot until the Water line is about 1” above the dried Beans.
  4. Add the bay leaf.
  5. Cover and Seal the Pot.  If you are using UNSOAKED beans then set the pressure to Manual High for 30 Minutes, 10 minute natural release.  If you are using SOAKED beans then set the pressure to Manual High for 8 Minutes, 10 minute natural release.
  6. Release any remaining pressure from the Instant Pot, and carefully blend the soup by using an Immersion Blender, or by transferring it to a blender. I blended about half of my soup so there would still be some texture to it.
  7. Squeeze in juice of 1 lime.
  8. Add Garnish (OPTIONAL) – Avocado, Cilantro, Sour Cream, etc.

admin

This post was posted in Lunch, Soup

Everyone’s Favorite Instant Pot Butternut Squash Soup

by admin

Ingredients

  • 1Tbg Olive Oil
  • 1 Shallot Diced
  • 3 Cloves Garlic, minced
  • 4 leaves of Sage chopped
  • 1 Green Apple Diced 
  • ½ tsp Cumin
  • 1/2 tsp Cinnamon
  • 1 tsp Kosher Salt
  • ¼ tsp black pepper
  • 4 Cups Chicken Stock
  • 1Cup Cream
  • 2lbs cubed butternut squash

Directions

  1. Add olive oil, and once it is hot add shallot, Garlic, apple and sage. Using the Sauté setting, cook the veggies for 2-3 minutes, or until translucent.
  2. Add cumin, cinnamon, salt and pepper.  Toss to combine.
  3. Add Butternut Squash and Stock. Close lid securely and set vent to “Sealing”.
  4. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes, when cook is finished use a quick release.
  5. Use a standing or immersion blender and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper.
  6. Add Cream
  7. Serve warm.

admin

This post was posted in Lunch, Soup, Vegtables

Yum Yum Instant Pot Chicken & Rice Soup

by admin

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaves (optional)
  • 2 lb. boneless skinless chicken breasts (about 4)
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken broth
  • 2 c. cold water 
  • 1/2 Cup Rice

Directions

  1. Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes.
  2. Add garlic and thyme and cook until fragrant, 1 minute.
  3. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper.
  4. Add broth, Rice and water and close lid. Set Instant Pot to Pressure Cook setting and set timer for 8 minutes, then Natural release 2 minutes.
  5. Carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board, then shred chicken, then return chicken to pot.
  6. Remove bay leaves.  Return chicken to pot and season with salt and pepper.

admin

This post was posted in Chicken, Lunch, Soup