With all the cold weather we’ve had recently there is nothing better than a hearty warm soup. Cooked in pressure cooker, Instant Pot Potato Soup is the perfect way to warm up the both the body and soul.
Ingredients
1.) Set your Instant pot to saute and toss in the bacon and onions. Cook until bacon is crispy and onions are translucent.
2.) Add the potatoes and chicken broth and set to cook with pressure for 10 minutes. Allow to cook and release naturally.
3.) Once pressure is fully released remove the lid and use a potato masher to mash the potatoes to your desired consistency. If you like your soup with more potato pieces leave it slightly less mashed.
4.) Turn the instant pot onto saute and allow the soup to reduce until it reached an appropriate consistency.
5.) Top with cheddar cheese and serve immediately.
[tasty-recipe id=”3138″]If you like reading recipes on the internet, you’ve probably found that most recipes have 400 words of backstory before you even get to the recipe. If you really like the recipe you might have to click through those 400 words 500 times to get to the actual recipe. When I look for recipes I find this really annoying so despite that everything I know about being a food blogger tells me I shouldn’t do this, Im going to move the stories to after the recipe, because the recipe is what is bringing you here.
If you want my stories and my rambling, it’ll still be here either after the recipe or in other content. Enjoy your instant pot cooking and let me know what you think of the recipe!
Interested in other recipes? Check out my recipe index to find more weeknight dinner recipes.
Despite the best of intentions we all have days where meal planning takes a backseat to everything else going on. Before I added an Instant Pot to my kitchen those nights would mean fast food picked up on the way home. Cooking in an Instant Pot means its easy to go from even frozen food to a hot dinner in less than an hour.
I was honestly a bit worried about the Instant Pot before I started using one. Traditional stove top pressure cookers are a bit finicky to use and slightly terrifying to hear the pressure valve ticking from across the room. Now that I have one, I use it at least once a week. From perfectly hard boiled eggs to flavorful shredded beef it’s become one of the most versatile tools in my kitchen. Some of the best prices on Instant Pots are going on right now for the holidays! I use a 6 quart cooker and it fits most anything I need but they go up to a 9 quart size if you are regularly serving a crowd.
One of my favorite Instant Pot meals is Roast Chicken. Toss a whole chicken in and dinner (as well as fixings for salads and soup is ready in just 30 minutes. The simplicity of this recipe is part of why I love it. The flavor from the seasonings are subtle enough to enjoy as a stand alone meal, or compliment working the shredded meat into a separate dish later.
Ingredients
1.) Prep the chicken by removing the giblets and neck.
2.) Generously coat the outside of the chicken with Salt, Pepper & Oregano.
3.) Cut the onion and lemon into quarters. Place two sprigs of rosemary and two sprigs of thyme into the body cavity. Stuff the Onion and Lemon into the chicken after the seasonings.
4.) Place steamer rack into the bottom of the cooker and add the chicken on top. Add 1/4 cup of water or chicken broth to the bottom of the pressure cooker and seal the Instant Pot.
5.) Set the timer on the instant pot to 30 minutes on high pressure. It will take several minutes for the pot to come to pressure making the total cooking time closer to 40 minutes. When the timer indicates that the cooking is done, leave the pressure sealed to slow release for 5 minutes and a rapid release until the pot comes back to normal pressure.
6.) If you prefer a crispy skin, toss the chicken under the broiler for 5 minutes, otherwise it is ready to serve immediately!
On of the best things about fall is pumpkin spice everything and I love how versatile pumpkin can be in a bunch of different recipes. I once attended a cooking class where they taught how to make a pumpkin stew with chicken and when I started brainstorming what kind of recipe I wanted to make for Halloween night, this variation of chili came to mind. The pumpkin in this recipe gives the chili a subtle sweetness and the cinnamon is just enough of a reminder that fall is here.
This is the perfect recipe for whipping up quickly before trick or treaters start arriving and leaving to slow cook as you hand out candy. In just a couple of hours the flavors have fully combined and it’s ready to serve.
Ingredients
1.) This dish start off by sautéing a cup of yellow onion in olive oil. Once the onion is translucent, add in the ground sirloin and allow it to brown. I used an 80 / 20 blend so before putting into the crockpot I drained off the grease. If you use a leaner cut of meat you might not need to do that.
2.) In the Crockpot add the beef and onions, bell peppers, canned tomatoes, kidney beans (optional) and pumpkin puree. Mix it together well.
3.) Add all the dry seasonings and mix well. At this stage the recipe will be very thick. Add in 1 1/2 cups chicken broth and stir until combined.
4.) Place the on high and allow to simmer for 2 hours. When done, serve topped with Avocado and cheese.
Quinoa is one of my favorite bases for an easy weeknight recipe. High in protein and low in carbohydrates, quinoa cooks up just like rice and is a great substitute when you are looking to eat healthy.
This Turkey Quinoa recipe is one of my go to weeknight dinners and the left overs are perfect for serving up throughout the week as lunch.
If you plan to use your turkey quinoa to fill acorn squash, you need to start the squash right away. Acorn is my favorite, but you could also use butternut or even bell peppers if you aren’t in a squashy mood.
Cut the squash in half and remove the seeds. Place upside down on a small baking tray and add 1/2 cup of water. Heat the oven to 400 degrees and place in the oven while you prepare the rest of the recipe.
Quinoa comes in a couple of different colors. They all taste the same to me, so I like to mix them for a bit of variety. Two cups dry quinoa makes about 3 cups cooked.
Start a pot boiling with two cups of water and two cups of chicken broth. Add the quinoa and put a lid on the pot. Turn to low.
Heat 2 tbs olive oil in a In a large frying pan and sauté 2 cloves of garlic and 1/2 of cup of red onion.
Add 1 cup of sliced mushrooms and cook until tender.
Add 1 lb ground turkey and cook until brown. Season with salt, pepper and 1 tsp cumin and add in the fully cooked quinoa.
Fill your acorns and serve! You’ll have have a ton of leftovers that you can eat for lunch throughout the rest of the week.
[tasty-recipe id=”2569″]
