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/
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
This soup was so good. So filling and so many vegetables.
Instant Pot Summer Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 teaspoons minced garlic
- 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
- 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
- 1 sweet bell pepper seeded and chopped
- 2 medium zucchini diced
- 1 cup fresh or frozen lima beans
- 8 ounces sliced mushrooms
- 1 small eggplant peeled and diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more, to taste
Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
Press “off/stop” button.
Add remaining ingredients to pot.
Place lid on the pressure cooker and make sure the valve is set to “sealing”.
Press “soup” setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with salt and pepper, to taste.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/