Instant Pot Broccoli Cheddar Soup

Ingredients

• 3 Tbsp Butter
• 2 tsp Olive Oil
• 1 small Onion, diced
• 1 large Carrot, shredded (about 1 cup)
• 1 small Potato (optional), peeled and diced
• 1/2 tsp Pepper
• 1 tsp Paprika
• 1 tsp Coarse Salt (or 3/4 tsp table salt)
• 1/4 tsp Nutmeg
• 2 cloves Garlic, pressed or minced
• 2 cups Chicken or Vegetable Broth, low sodium
• 1 1/2 lbs Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)

To Thicken

• 1/4 cup Flour
• 1/4 cup Butter

To Finish

• 6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
• 4 oz Monterey Jack Cheese, shredded (about 1 cup)
• 2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It's easier if you have it all ready to go.

1. Turn on the pot's Sauté setting. Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
2. Add the grated carrot and the potato (if using) and cook for a minute to soften.
3. Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
4. Add the broth, and stir.
5. Add the broccoli, but don't stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial. Then the + or - to select 5 minutes (High Pressure).
7. When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position. Turn off the pot.
8. Use a potato masher to mash up the veggies well. If you want a creamier consistency, use an immersion blender.
9. Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
10. Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
11. Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.
12. Taste and adjust salt, if necessary.
13. Serve with some nice bread.

Vegan Coconut Lentil Soup

1 large onion
6 garlic cloves
1 3-inch piece ginger
 2 tablespoons virgin coconut oil
 5 teaspoons curry powder
½ teaspoon cayenne pepper
1 13.5-ounce can unsweetened coconut milk
1 cup split red lentils
½ cup unsweetened shredded coconut
2 teaspoons kosher salt, plus more
1 10-ounce box frozen spinach, thawed
1 15-ounce can crushed tomatoes
Plain whole-milk or non-dairy yogurt (for serving; optional)

Steps
1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
7. Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
8. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
9. Ladle soup into bowls. Top with yogurt, if desired

THAI CHICKEN STEW/SOUP

SERVES: 8
PREP TIME: 12 mins
  
COOK TIME: 12 mins TOTAL TIME: 24 mins

INGREDIENTS:

3 pounds boneless chicken (thighs or breasts will work)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 (13.5-ounce) can full-fat coconut milk
1/3 cup tomato paste
1/2 cup Thai red curry paste
2 tablespoons fish sauce
2 tablespoons coconut aminos
2 teaspoons fresh lime juice
2 teaspoons sea salt
3/4 teaspoon ground ginger
4 cups mixed vegetables (frozen or fresh)
fresh cilantro, for garnish
rice, for serving

INSTRUCTIONS:

Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
Secure the lid and set the machine to Meat/Stew for 10 minutes, or 15 minutes if using frozen chicken. If using a different machine, use manual high pressure.
When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.

https://againstallgrain.com/2017/10/02/pressure-cooker-thai-chicken-stew/

** If you add 6-8 cups of chicken broth (half with the first pressurization and the rest with the second pressurization), then it become thai chicken soup. Over vermicelli noodles, it's very similar to your thai chicken soup recipe!

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Prep Time

10 mins

Cook Time

1 min

Total Time

11 mins

 

Instant Pot Creamy Sausage & Spinach Tortellini Soup is loaded with spinach, sausage, veggies, and tortellini! Even sweeter, all this soup only takes is a few minutes of prep, and a couple minutes of cooking time in the Instant Pot, to taste like you have been stewing it all day!

Course: Main Course, Soup

Cuisine: Italian

Servings: 5 people

Calories: 697 kcal

Ingredients

• 1 lb ground Italian sausage
• 1 medium yello onion chopped
• 3 large carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups beef stock
• 1/4 cup cornstarch
• 1/4 cup water
• 3 12 ounce cans evaporated milk
• 1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer
• 2-1/2 cups fresh baby spinach
• 1 cup regular milk whole, reduced fat, fat free, ect.

Instructions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned.
2. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about 3-4 minutes).
3. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.
4. When timer is up, quick release the pressure.
5. Turn Instant Pot off and then back onto saute.
6. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.
7. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for 2-3 minutes to thicken.
8. Serve with crusty bread and enjoy!

Quick & Easy Italian Farmhouse Vegetable Soup - Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, diced
• ¼ teaspoon of salt
• ½ long red chilli, sliced
• 2 celery sticks, sliced
• 2 medium carrots, peeled, halved lengthways and sliced
• 6 large button mushrooms, sliced
• 4 cloves garlic, diced
• A handful of dried porcini mushrooms (forest mushrooms, optional)
• 3-4 oz. / 100 grams cavolo nero/kale leaves (medium bunch of kale), leaves removed from the hard stems and sliced roughly
• 1 small zucchini, diced
• 1 cup tinned chopped tomatoes or tomato passata
• 1 litre (4 cups) vegetable or chicken stock
• 1 bay leaf
• Lemon zest and chopped parsley for garnish

Instructions

1. Turn the Instant Pot on and press Sauté function key, the pot will start to heat up.
2. Add coconut oil, onion, salt, celery and carrots and stir through. Cook for about a minute or two, while slicing the mushrooms.
3. Add the chilli, mushrooms, garlic, and dried porcini mushrooms and stir through. Cook for 2 minutes on Sauté, while preparing cavolo nero/kale leaves and zucchini.
4. Add the kale, zucchini, tomatoes, stock and bay leave and stir through. Press the OFF function key. Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing. Press Manual key, High Pressure, and set to 10 minutes.
5. After 10 minutes, allow the pressure to release naturally for a couple of minutes and then use the quick release method to let the rest of the steam out. Serve in bowls with grated lemon zest and chopped parsley on top.
6. If you eat dairy, feel free to grate some Parmesan cheese over the top.

Turkey Soup

INGREDIENTS

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water
• 1 medium to large yellow onion, quartered or cut into thick wedges
• 1 to 2 carrots, roughly chopped (can include tops)
• Several sprigs of fresh parsley
• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
• 1 bay leaf
• 1 celery rib (roughly chopped) and some celery tops
• 5 to 10 peppercorns
• Salt
• Pepper

For the soup:

• 1 to 1 1/2 cups each, chopped carrots, onion, and celery
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• A couple cloves garlic, minced
• Seasoning  - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• 2 cups or more of leftover chopped or shredded cooked turkey meat
• Salt and pepper to taste
• Egg noodles or rice (optional, skip egg noodles for gluten-free version)

METHOD

Making Stock

1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup once the stock is made.

2 If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot. Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones from dinner, into a large stock pot (at least 8 quart or 12 quart depending on the size of the turkey), and cover with COLD water by an inch.

Add any drippings that weren't used to make gravy, and any giblets (not the liver) that haven't been used already. Add thickly sliced onion, some chopped carrots, celery and celery tops, parsley, thyme, a bay leaf, and some peppercorns to the pot.

3 Bring to a boil on high heat and then lower the heat to keep the stock to a bare simmer. Skim off any foamy crud that may float to the surface of the stock. (Note in the photo that even though the stock is at a bare simmer, it looks like it is boiling because of the foam that is beginning to come to the surface.)

4 Add salt and pepper to the pot, about 1 teaspoon of salt, 1/2 teaspoon of ground black pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

5 Cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface.

6 After 4 hours of a low simmer, use tongs or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer. If you have a strainer but it isn't a fine mesh strainer, you can line it with cheesecloth or with several layers of dampened paper towels and strain the stock through that.

7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, to make it more concentrated and easier to store. (We usually do this step at a rolling boil, and reduce the stock by at least half. When you boil stock it will make it cloudy, but the taste is great so we don't care. If you want to reduce stock and keep it relatively clear, you'll need to do that slowly and a bare simmer, and it will take much longer.)

Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup.

1 In a large soup pot, heat some butter or olive oil (or turkey fat rendered from the stock) on medium high heat. Add chopped carrots, onions, and celery in equal parts. Cook until the onions are softened, about 10 minutes. Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock to the pot. Add some parsley and seasoning—salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.

2 Bring to a simmer and cook until the vegetables are just cooked through. Add rice, noodles*, or even leftover mashed potatoes (skip all of these if you are cooking low-carb).  Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add it to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.

*If cooking gluten-free use gluten-free noodles.

from Simply Recipes ~ http://www.simplyrecipes.com/recipes/moms_turkey_soup/

Spiced Lentil Soup

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 2 cups (280 grams) diced onion (1 medium/large)

• 2 large garlic cloves, minced

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

• 1 (15-ounce/398 mL) can diced tomatoes, with juices

• 1 (15-ounce/398 mL) can full-fat coconut milk*

• 3/4 cup (140 grams) uncooked red lentils, rinsed and drained

• 3 1/2 cups (875 mL) low-sodium vegetable broth

• 1/2 teaspoon fine sea salt, or to taste

• Freshly ground black pepper, to taste

• 1 (5-ounce/140-gram) package baby spinach

• 2 teaspoons fresh lime juice, or more to taste

Directions:

1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.

1. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.

1. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.

1. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.

1. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Read more: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/#ixzz49ZiJarKz

Broccoli Cheese Soup

Yield: 4-6 servings

Ingredients

• 6 Tbsp butter, diced in cubes
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 Tbsp all-purpose flour
• 3 1/4 cups milk (anything but skim), then more to thin if desired
• 1 (14.5 oz can) chicken broth
• 1/2 cup heavy cream
• 3 cups finely chopped, fresh broccoli florets*
• 8 oz. (2 cups) freshly shredded sharp cheddar cheese, plus more for serving
• 1 oz. (1/3 cup) freshly, finely shredded Parmesan cheese
• salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).

Directions

Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

• Recipe Source: Cooking Classy

Notes

*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.

Spiced red lentil, tomato, kale soup

Yield: 5.5- 6 cups

Ingredients:

• 1 tsp coconut oil (or other oil)
• 2 large garlic cloves, minced
• 1 sweet onion, diced
• 3 celery stalks, diced
• 1 bay leaf
• 1 & 1/4 tsp ground cumin
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4-1/2 tsp smoked sweet paprika, to taste
• 1/8th tsp cayenne pepper, or to taste
• 14-oz can diced tomatoes
• 5-6 cups vegetable broth, more if desired
• 1 cup red lentils, rinsed and drained
• fine grain sea salt and pepper, to taste
• 2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.

Read more: http://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/#ixzz3uUzbtL3z

Carrot, squash and ginger soup

Ingredients

• 1/2 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound carrots - peeled and diced
• 3 cloves garlic, crushed or to taste

• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 4 cups water
• salt and pepper to taste
• 1 pinch ground cinnamon
• 1/4 cup heavy cream (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Vegan Lentil Soup

Author: Cookie and Kate

Recipe type: Soup

Cuisine: Mediterranean

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4 servings

 

This simple vegan lentil soup comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four bowls of soup.

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 28-ounce can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
4. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.