We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.
The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.
Instant Pot Hamburger and Bok Choy Soup
A variation on Hamburger and Cabbage Soup
- 1 lb Ground Beef
- 3 heads Bok Choy cut into 1" strips.
- 1-2 Carrots diced
- 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
- 3-4 Potatoes diced
- 18 oz Kidney Beans drained
- 14 oz Bone broth
- 4 cups Water
- 2 tbsp Garlic Powder
- 1/2 tsp Paprika
- 2 tsp Sea Salt
- 2 tsp Black Pepper, ground
In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
Add all the spices; salt, pepper, garlic, and paprika
Add the bone broth and the and water, give it a good stir.
Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
Serve immediately. The soup tastes even better the next day!
Original recipe: https://sweetcsdesigns.com/one-pot-hamburger-cabbage-soup/
Calories: 2834kcalCarbohydrates: 320gProtein: 194gFat: 100gSaturated Fat: 36gTrans Fat: 6gCholesterol: 322mgSodium: 7480mgPotassium: 13540mgFiber: 85gSugar: 50gVitamin A: 123377IUVitamin C: 1311mgCalcium: 3157mgIron: 54mg
So for no reason what-so-ever I waited a long time before I made spaghetti in my Instant Pot. However, that has changed… and I’m going to be making it much more often. I also like how well it works out for meal prepping now that we have our baby.
Instant Pot spaghetti reminds me of a baked spaghetti but wetter if that makes sense. It’s kinda that perfect merger of regular pasta and baked pasta. The noodles soak up all that flavor from the sauce and cooking it in the IP keeps it wet.
The big thing to remember is that this spaghetti is going to be as flavorful as you make it, so be bold and go big with what you put in it.
Instant Pot Spaghetti
A quick, flavorful, easy spaghetti recipe that comes out fantastic – in minutes.
- 1 Pound Italian Sausage or lean ground beef
- 1/2 tsp Salt add to taste
- 1/2 tsp Onion Powder add to taste
- 1/2 tsp Italian Seasoning add to taste
- 1/2 tsp Garlic Powder add to taste
- 1 Pound Spaghetti Noodles spaghetti always lumps together on me. Use penne.
- 1 jar Spaghetti Sauce, 24oz
- 36 Ounces Water 1 1/2 Jars
- 1 can Diced Tomatoes. 14.5oz or sub tomato sauce
Set the Instant Pot to saute and add the meat. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
Add the salt, garlic powder, onion powder, and Italian seasonings to the pot.
Cook the meat and seasonings, breaking up the meat until it's completely browned.
Break the spaghetti in half and place on top of meat in the Instant Pot.
Pour the spaghetti sauce, diced tomato, and water into the pot. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
Put the lid on and set it to manual mode, high pressure, with an 8 minute cooking time.
When done, do a quick release and open the Instant Pot.
Stir the spaghetti well. Serve immediately. Garnish with plenty of parmesaen.
The spaghetti might still appear to be liquidy after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving.Sometimes the pasta noodles will clump together. To help prevent this, crisscross the noodles as you add them into the pot. Some clumping will be normal, just use a fork to pull them apart.This spaghetti dish will only have as much flavor as you add to it! So… add extra seasoning to taste and make sure to use a flavorful spaghetti sauce.
Original recipe: https://thesaltymarshmallow.com/instant-pot-spaghetti/
Calories: 3496kcalCarbohydrates: 397gProtein: 136gFat: 151gSaturated Fat: 53gCholesterol: 345mgSodium: 8710mgPotassium: 5183mgFiber: 29gSugar: 51gVitamin A: 3425IUVitamin C: 95mgCalcium: 439mgIron: 23mg
This was a simple recipe that was really quick and easy to make. With Traci being pregnant, we’ve been looking for more nutrient-full meals that don’t go heavy on spice-flavors but are not bland. This recipe was definitely a winner. It’s also going to be great for meal prep as I bet that you probably already have at least half the ingredients. LOL.
The best way to describe this recipe is chicken soup without all of the broth. We both liked that it packed in so many veggies which also helped add great flavor. While its flavor was simple, it made for an easy palette to doctor up to each of our preferences. Just a few ideas that could be used to “kick it up” include ground black pepper, crushed red pepper, your favorite hot sauce, and parmesan cheese.
Instant Pot Chicken Veggie Pasta
- 1.5 lbs Chicken breast Should be roughly 2-3 breasts
- 2 cups Chicken stock
- 4 Chicken bouillon cubes
- 8 ounces Pasta shells work great.
- 16 ounces frozen mixed vegetables
- Parmesan cheese optional
- Freshly ground black pepper optional
- Crushed Red Pepper optional
- Hot sauce optional
Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
Serve immediately along with any optional toppings. This can be stored in sealed containers in the refrigerator to enjoy all week!
Original recipe: https://carrotsncake.com/high-protein-instant-pot-chicken-pasta/
I purchased brussel sprouts on a whim while out grocery shopping. We both enjoy eating them, and for whatever reason they looked really tasty when i had walked past them at the store. Fast forward a few days, and we realized we needed to cook them up before they turned and went bad. After some googling alongside other ingredients we had, we came across this recipe. It’s delicious! In fact, we both liked it so much, we actually made it a second time only a few days later.
Well don’t let me hold you back. Here’s the recipe… Go get started cooking!
Penne with Brussels Sprouts and Bacon
- Sea salt
- 8 ounces penne
- 2 tablespoons extra virgin olive oil more for drizzling
- 4-6 slices Bacon, thick cut diced
- 1 large rosemary sprig or 1 tbsp dried
- 3-6 garlic cloves minced
- 1 jalapeño or Serrano chile thinly sliced (or substitute 1-2 large pinch crushed red pepper flakes)
- Freshly ground black pepper
- 8 ounces brussels sprouts thinly sliced
- 2 teaspoons butter
- Fresh lemon juice for serving
- Parmesan cheese, grated optional (or pecorino cheese)
Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the bacon starts to turn translucent and very lightly brown, about 1 minute.
Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and bacon turn richly brown, about 3 minutes.
Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
We find leftovers of this store well adding lemon juice before going into the fridge, and later adding a little butter to it when reheating, adding the cheese topping after reheating.
Original recipe: https://cooking.nytimes.com/recipes/1014359-penne-with-brussels-sprouts-chile-and-pancetta
We’re doing lots of cooking at home amid this Corona virus pandemic. We have ordered some pickup weekly to support local restuarants. But we spent a small fortune on groceries before the lockdown, so it’s actually quite nice to cook together and eat “healthy” meals that we put together ourselves. We hope that you too are enjoying some time cooking and eating with whomever is in your house.
Traci found this recipe while looking up ingredients we had in the house. It ended up a hit and we enjoy it for a couple of meals. We had been hitting the Italian flavors kind of frequently, so it was delightful to enjoy the Asian inspired flavors in this dish. Hope you enjoy it as much as we did!
Chicken and Asparagus Stir-fry
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 2 boneless skinless chicken breasts cut into bite-sized pieces (about 1-inch)
- 1 Tbsp. olive oil
- 1 bunch asparagus cut into bite-sized pieces
- 4 cloves garlic thinly sliced
- 2 scallions chopped
- 2 tsp. toasted sesame oil
- 1 tsp. toasted sesame seeds optional
In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
Remove from heat and stir in the cooked asparagus and sesame oil until combined. Serve immediately with rice, garnished with toasted sesame seeds if desired.
Original recipe: https://www.gimmesomeoven.com/chicken-and-asparagus-stir-fry/#tasty-recipes-66019
We’re doing a lot of cooking at home during this COVID pandemic. Last night Traci whipped together this fantastic beef stroganoff. It was quick and easy to make. And it helped to use up lots of stuff we already had open, like a box of pasta, so that made it even better! It was definitely a delicious warm confort meal that really hit the spot.
Ground Beef Stroganoff
- 2 tbsp butter
- 1 package 8 oz sliced baby portabella mushrooms
- 1 cup chopped onions
- 2 cloves garlic finely chopped
- 1 lb lean ground beef at least 80%
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup All-purpose flour
- 1 cup Sour Cream
- 6 cups Egg noodles, cooked
- Chopped Italian flat-leaf parsley, if desired
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
Serve with cooked noodles. Garnish with parsley.
It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
If you don’t have egg noodles, you can substitute pasta.
A sprinkle of fresh parsley or green onion adds to the visual appeal and fresh flavor of an everyday skillet dinner.
Using ground beef speeds up a dish that usually takes much longer; stroganoff is usually made from chunks of beef that benefit from a long slow braising.
Using mushrooms and Worcestershire sauce helps boost the beefy, savory flavor .
Cook your noodles while you’re preparing the stroganoff, and your dinner will be ready to serve in 30 minutes.
Original Recipe: https://www.bettycrocker.com/recipes/ground-beef-stroganoff/d6e8b87f-fbaf-4d58-a44b-ddbc1d69699d
It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!
Instant Pot Keto Queso Chicken Soup
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tablespoon avocado oil
- 2 10oz can Rotel with diced green chiles
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1/2 cup heavy cream or whole milk
- Salt to taste
- Pepper to taste
In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
(OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.
Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup
There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.
The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!
Maple Bacon Brussel Sprouts
- 2 pound Brussels sprouts trimmed
- 1/2 cup Avocado oil or oil of choice
- 6 tablespoons pure maple syrup
- 8 slices bacon cut into 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Prep brussel sprouts by trimming the bottom off. Depending on their size, cut them in to halves or quarters, and toss into a large bowl
Drizzle with the oil and maple syrup; stirring to coat them all
Place Brussels sprouts in a single layer in a baking dish.
Sprinkle with bacon; season with salt and black pepper.(Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/
You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.
The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.
Miso-Maple Roasted Vegetables
- 2 pounds root vegetables cut in roughly 1/2-inch pieces
- 2 tablespoons miso paste see above
- 2 tablespoons maple syrup or honey, if you prefer
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Sesame Oil Any avocado or canola oil will work
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.
Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots