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
One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.
- 14 oz extra firm tofu 1 block, drained
- 3 tablespoons low sodium soy sauce
- ¼ cup tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 pinch cayenne
- olive oil for drizzling
- 4 small corn tortillas
Preheat the oven to 400ºF (200ºC).
Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
Original recipe: https://tasty.co/recipe/tofu-tacos
Our friend had gaven us their Costco size bag of quinoa, so I was tasked with finding tasty ways to use it up. After googling around for quinoa, and various other ingredients we already had on hand, I stumbled upon this recipe.
I’m a lover of less dishes when cooking, so using our Instant Pot to a make a one-pot meal… Sign me up! This recipe is a true winner when it comes to one-pot meals as well as easy and tasty Instant Pot recipes.
I’ve been using it for meal prepping what i like to call deconstructed burrito bowls. I can portion and fill a few bowls and we can eat this for lunch or dinner for a few nights. (Yeah less cooking on week nights!)
It has all of the flavor of everything you’d want in a really filling and delicious plate of Mexican food. This has become a bookmarked recipe in our house!
Instant Pot Mexican Quinoa
- 1 tablespoon olive oil
- 1 small red onion chopped
- 3 garlic cloves chopped
- 1 jalapeno chopped, de-seed for less heat
- 14.5 oz can fire roasted tomatoes
- 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
- 15 oz can black beans drained and rinsed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 1 cup quinoa uncooked, 180 grams
- 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
- 2-3 tablespoons chopped cilantro
- 1 lime juice of 1 lime
- 1 avocado diced
Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!
Original Recipe: https://www.cookwithmanali.com/instant-pot-mexican-quinoa/
After the taste bud nirvana of making the BBQ jackfruit i was up for trying more jackfruit recipes. So, since I love mexican food, i figured that carnitas would be a great idea to try.
I honestly was not disappointed. These tasted so good! The secret though is in finishing them in the oven to get that little bit of crispness in them as pressure cooking alone doesn’t give that.
Instant Pot Jackfruit Carnitas
- 2 20oz Cans green jackfruit packed in water or brine
- 1 red onion chopped
- 5 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon nutritional yeast
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/3 cup orange juice
- 1/4 cup lime juice
- 3 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons tomato paste
- 1 tablespoon liquid smoke
- 1 teaspoon sambal oelek
Rinse and drain the jackfruit, then use your fingers to pull the pieces apart so that it looks like shredded pork.
Add the shredded jackfruit, along with the rest of the ingredients to the Instant Pot and stir to combine. Secure the lid, close the pressure valve, and cook for 4 minutes at high pressure. Let the pressure release naturally for 10 minutes, then switch the valve to “venting” to quick release.
Give everything another stir and remove and discard the bay leaf. At this point you can serve the jackfruit carnitas or store it in an airtight container in the refrigerator for up to 7 days.
Some people discard the harder core and seeds of the jackfruit. I do not. I find that if you do your best to tear everything up, it all cooks up nicely and you won’t even notice those parts. Why waste?
If you want to crisp up the edges to be even more like carnitas, you can spread the jackfruit on a parchment lined baking sheet and put it under the broiler for 10 minutes, stirring it at the halfway mark. The edges of the jackfruit will start to brown and crisp up.
Original recipe: https://www.lafujimama.com/instant-pot-jackfruit-carnitas/
This recipe is so simple that I kinda feel bad calling it a recipe. It is literally just two things – chicken & salsa.
You can mix it up by varying the salsa used. The chicken lets out a lot of its own juices, so don’t be afraid to use a salsa that has some kick. Because of all those juices, don’t add the whole jar of salsa, only add up to two cups, no more. Also, the thing to remember about this recipe is that the better the salsa, the better the flavor will be; As it is literally the salsa doing all of the work here.
Slow Cooker Salsa Chicken
- 2 lbs Boneless Chicken
- 1 container Salsa
Salt and pepper your chicken to help add flavor.
Add the chicken to the bottom of the slow cooker.
Add at least 2 cups of salsa on top of the chicken.Don't add any more than 2 cups, as the chicken produces a lot of its own juices.
Cook on high for 4 hours or on low for 8 hours.
Chicken will become easy to break apart with a fork..Shred all of it right in the slow cooker and serve.
Original recipe: https://www.gimmesomeoven.com/2-ingredient-slow-cooker-salsa-chicken-recipe/