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
I was looking for some easy, tasty soups to meal prep that were also hearty enough for a breast feeding mom. This recipe stood out as I had just bought some sweet potatoes on my last visit to the grocery store and we still had two cups of lentils left over from the last soup we made. So that meant we already had everything we needed, which lets be honest even when there isn’t a pandemic going it’s nice to be able to use up what you already have at home.
This recipe we felt came out really tasty. It had a simple depth yet was comforting, pairing especially well with some warm bread to mop it up with. The sweet potato is the star flavor here and is very forward and up front, while the lentils giving a wonderful creamy texture that makes it feel like it a comforting soup.
Instant Pot Red Lentil Sweet Potato Soup
- 1/2 small onion
- 6 cups water or vegatable broth
- 2 cups red lentils
- 2 sweet potatoes, small cubed
- 1 clove garlic crushed
- 1/2 tsp cumin
- 1 hand full fresh cilantro leaves
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Peel and cube the sweet potatoes.
Peel onion, cut it in half and add a toothpick thru one half of it to keep it from falling apart in the soup. It will get removed later.
Peel and crush garlic.
In the Instant Pot add the lentils, sweet potatoes, water, the half onion, garlic, cumin, and a pinch of salt. Put the lid on and cook on high for 15 minutes. Do a quick release once it's finished.
While it's cooking, prepare the cilantro oil by putting a big handful of cilantro leaves into the blender along with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
Once soup is cooked, remove the half onion. Blend the remaining ingredients with an immersion blender or food processor and season to taste with more salt and pepper.
Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh bread of your choice.
Original recipe: https://greenhealthycooking.com/red-lentil-sweet-potato-soup/
Calories: 1938kcalCarbohydrates: 314gProtein: 101gFat: 32gSaturated Fat: 5gSodium: 347mgPotassium: 5042mgFiber: 124gSugar: 29gVitamin A: 64401IUVitamin C: 32mgCalcium: 392mgIron: 31mg
Because we were unsure if onions were effecting Mom’s milk for baby, we substituted the green tops from one leek for the onion. We washed them really well and only used the dark green ‘leaf’ bits in big pieces. After cooking, we pulled out about half the leek leaves and decided to to blend up the rest of the leeks that were still in the soup for added flavor. The soup came our delicious.
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 is the only type of crack that we approve of and that is Crack Chicken. LOL. I’m sure most of you have had it before, whether or not you realized it, or you have at least have heard of this delectable version of crack. Packing a lot of flavor from the ranch packet, cheese, and bacon – it’s always a hit at potlucks or parties. It’s an incredibly simple recipe to make, and it takes minimal effort. You can decide how you want to eat it, as a dip or in a sandwich or even in a lettuce cup…. It’s one of those dishes that is guaranteed to disappear every time you make it.
Instant Pot Crack Chicken
Chicken crack is the only type of crack allowed! This one is great and is an easy dish to put together for parties and potlucks.
- 1/2 cup Water
- 2 lbs boneless chicken breast
- 8 ounce cream cheese cut into 6-8 pieces
- 1 packet ranch seasoning
- 1 cup Cheddar cheese shredded
- 6 – 8 slices cooked bacon crumbled
- 2 green onions diced optional
Pour water in the Instant Pot.
Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
Select the MANUAL and cook on HIGH for 15 minutes.
When done, quick-release the remaining pressure.
Carefully remove the chicken and shred.
Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
Sprinkle with bacon and green onions and serve.
Original recipe: https://recipes.instantpot.com/recipe/crack-chicken/
Calories: 2878kcalCarbohydrates: 30gProtein: 273gFat: 178gSaturated Fat: 86gCholesterol: 1058mgSodium: 6515mgPotassium: 4411mgFiber: 1gSugar: 8gVitamin A: 4690IUVitamin C: 15mgCalcium: 1113mgIron: 6mg
This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.
When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.
So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….
Instant Pot [Red] Velvet Beet Soup
An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
- 1 tablespoon toasted sesame oil
- 1 medium red onion chopped, about 1 cup
- 6 cups vegetable broth or water
- 1 cup red lentils rinsed and drained
- 2 carrots chopped
- 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
- 3 bay leaves
- 1 sprig fresh thyme optional
- 2 tablespoons red miso
- 1 ½ tablespoons chopped parsley for garnish
Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
Remove the bay leaves and thyme sprig.
Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil. *Boiling destroys some of the nutrition of the miso, and changes the flavor.
Serve simply, garnished with chopped parsley.
Original recipe: https://www.lettyskitchen.com/instant-pot-red-velvet-beet-soup/
Calories: 280kcalCarbohydrates: 47gProtein: 14gFat: 5gSaturated Fat: 1gSodium: 1801mgPotassium: 803mgFiber: 17gSugar: 12gVitamin A: 6010IUVitamin C: 12mgCalcium: 59mgIron: 4mg
This was one of those “what do we have in the house to use up” nights. We have had fresh corn sitting in the fridge for a few days and we needed to use it up before it started to turn. So after a quick google, we found this recipe. The Instant Pot always makes a delicious creamy risotto, and the addition of the fresh corn gives this recipe a neat, clean, sweet crisp that is very different [but in a good way] from other savory risottos.
Instant Pot Fresh Corn Risotto
- 3 tablespoons butter divided
- 3 tablespoons extra virgin olive oil divided
- 2-4 ears fresh corn kernels cut from cob
- ½ cup onion, finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley optional
Turn on Instant Pot and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off Saute function.
Close and lock the lid. Select high pressure and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
Do a quick-release. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter. Stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/
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/
Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!
Instant Pot Perfectly Hard Boiled Eggs
Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
Add steamer rack or silicone egg rack into Instant Pot.
Carefully set as many eggs as desired onto your rack.
Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
Remove eggs from water bath.
Peel eggs from shell.
Store in fridge for up to 7 days.
Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
Best to peel eggs before refrigerating.
Lets eggs come to temp to prevent cracking.
Use cold water, warm or hot will change cook time
We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.
Instant Pot Potato Corn Chowder
- 4 slices Bacon diced
- 3 cloves Garlic minced
- 1 Onion diced
- 4-5 Red Potatoes
- 1 16oz bag Corn Kernels, frozen
- 4 cups Vegetable Broth chicken broth also works well
- 1 tsp Thyme dried
- 1 pinch Cayenee pepper
- Salt to taste
- Freshly ground black pepper to taste
- 3/4 cup Heavy Cream
- 3 tbsp All-purpose flour
- 3 tbsp Fresh Chives chopped, can substitute green onion
Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
In a small bowl, whisk together the heavy cream and flour. Set aside.
Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
Serve ganished with chives.
Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.
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