Category Soups & Stews

Instant Pot Broccoli Cheese Soup

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1 pound broccoli, chopped

8 ounces shredded cheddar cheese

1 small onion, diced

3 cups chicken broth

2 cups heavy cream

1 cup shredded carrots

1/2 teaspoon nutmeg

8 ounces cream cheese

  1.  Place diced onion, carrots, chopped broccoli, nutmeg, cream cheese and chicken broth in the Instant Pot.
  2. Turn pot on Manual, high pressure for 15 minutes.
  3. Do a quick release and stir well.  A whisk will help to smooth out the cream cheese.
  4. Stir in heavy cream.
  5. Place Instant Pot back on saute for about 5 minutes to heat through. Do not bring to boil
  6. Stir in cheese until smooth and well incorporated.

Instant Pot Beef Stew

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  • 1 lb. beef stew meat
  • Salt and pepper, to taste
  • 2 Tbsp all-purpose four
  • 2 Tbsp butter
  • 1/2 large onion, diced
  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp brown sugar
  • 2 cloves garlic, minced
  • 2 Tbsp Ketchup
  • 2 cups potatoes, peeled and cut into 1-inch chunks
  • 2 cups carrots, peeled and cut into 1-inch chunks
  • 1 can cut green beans, drains
  1. Place the flour, salt and pepper in a storage bag, shake to mix. Add the stew meat and shake to coat.
  2. Turn Instant Pot to sauté, when ‘Hot’ place the butter in the pot.   When the butter is melted add the stew meat and onions. Cook the meat and onions, stirring occasionally. Don’t stir too often as that prevents the meat from getting a nice brown, crispy exterior.
  3. Combine the beef broth, Worcestershire sauce, soy sauce, brown sugar, minced garlic and Ketchup. Pour the beef broth mixture into the pot and stir to dissolve the browned morsels on the bottom of the pot.
  4. Add the vegetables (carrots, potatoes & green beans) to the Instant Pot.  Give all the ingredients in the pot a good stir.

    Ready to cook

  5. Place the lid on the Instant Pot and turn the pressure release valve to ‘Sealing’. Push the “Meat/Stew” button and set time for 30 minutes.  When the timer goes off, turn the Instant Pot off and do a Natural Pressure Release (NPR) for 15 minutes, at that point do a Quick Release (QR) of any remaining pressure.
  6. Open the lid and give the contents a good stir.  If stew isn’t desired consistency, turn to ‘Sauté’ and thicken using a mixture of flour and water.

Ready to enjoy!

 

Creamy Tortellini Soup

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My husband doesn’t get overly enthusiastic about anything so when he told me that he ‘really, really, really, really enjoyed’ this soup, I knew I had a winner!  Give it a try, I’ll bet you love it too!

  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 2 to 3 garlic cloves, minced
  • 2 large carrots, peeled & thinly sliced
  • 1 tablespoon Italian Seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup all-purpose flour
  • 6 cups chicken or vegetable broth
  • 1 package (12-ounces) frozen cheese tortellini
  • 3 ounces fresh baby spinach, chopped
  • 1 cup (8 ounces) heavy cream
  1. Melt butter in a large soup pot.
  2. Add onion, garlic, carrots, Italian seasoning, salt, and pepper.  Saute until veggies are tender, about 5 or 6 minutes.

  1. Whisk flour in until mixture is crumbly.
  2. Slowly add broth whisk until combined and there are no clumps.
  3. Bring soup to a boil.
  4. Add frozen tortellini and spinach.
  5. Continue to cook, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  6. Stir in heavy cream; bring to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
  7. Remove from heat and let stand 5 minutes.
  8. Taste for salt and pepper, and adjust accordingly.

Soooo GOOD!

Instant Pot Creamy Cheesy Potato Soup

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  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 4 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried parsley
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. cream cheese, cut into cubes
  • 2 cups shredded cheddar cheese
  • 2 cups half and half

Select Saute and add butter to the Instant Pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, and parsley to the onions.

Put the steamer basket in the Instant Pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer goes off, turn off pressure cooker do, a 5 minute Natural Pressure Release (NPR) then manually release any remaining pressure.  Remove potatoes and steamer basket from the pot and set aside.

In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted and smooth. Add remaining cans of chicken broth, half and half and cooked potatoes.  Heat through but do not bring to a boil.

Instant Pot Chili

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1 Tbsp. vegetable oil

2 lbs ground beef

1 large onion, diced

1 large green pepper, diced

4 cloves garlic, minced

Salt & pepper, to taste

2 Tbsp. beef bouillon

1 Tbsp. Cumin

2 Tbsp. Chili powder

1/4 cup sugar

1 28 oz can crushed tomatoes or 28 oz tomato sauce

1 15 oz can Rotel, original or hot…your choice

1 15 oz can Ranch Style or kidney beans

  1. Set Instant Pot to ‘Saute’.  When ‘Hot’ add oil and then the ground beef, onions, green pepper and garlic and cook through.
  2. To cooked meat mixture add:  salt & pepper, beef bouillon, cumin, chili powder and sugar, mix well and let simmer for 2 or 3 minutes so flavors can incorporate.
  3. Add crushed tomatoes, Rotel (entire can, liquid too) & beans, mix well.
  4. Turn Instant Pot off.  Put lid on and ensure that the steam valve is closed.
  5. Set Instant Pot to ‘Manual’, adjust to high pressure and cook for 10 minutes.
  6. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) until pin drops.  (Will take about 10 minutes)
  7. When pin drops, remove lid and serve with your favorite toppings…ours are Fritos, shredded cheese and sour cream.

 

IP Turkey Orzo Soup

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  • 1 large white onion, diced
  • 4 medium carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 3 – 4 cups, leftover turkey, diced
  • 10 cups chicken broth
  • Salt & Pepper, to taste
  • 1.5 cups dry orzo pasta
  • 2 lemons, or ¼ cup lemon juice (optional)
  • 2 tablespoons chopped fresh parsley
  1.  Turn IP to ‘Saute’.  When hot add olive oil.  When oil is hot add onion, celery, carrots and garlic and cook until onion is translucent.  Add diced turkey, salt & pepper (to taste) to pot and then chicken broth.
  2. Turn IP off and then turn on ‘Soup’ function and cook for 30 minutes.
  3. When timer goes off do a quick release (QR).
  4. Add orzo, lemon juice (if using) and parsley stir and turn IP to ‘Manual’ and cook for 3 minutes.
  5. Do a quick release (QR) and serve.

Chunky Cheesy Potato Soup

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  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 – 2 cups of chopped ham
  • 2 14 oz. cans chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried parsley
  • 6 cups peeled and cubed potatoes
  • 2 peeled and sliced carrots
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (can use fat free but soup will be thinner)
  • 1 cup frozen corn
  1. Select Saute and add butter to your Instant Pot.  When butter is melted, add the onion and cook, stirring occasionally until the onion is tender.  Add 1 can chicken broth, salt, pepper, and parsley to the onions.
  2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes and carrots.  Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, do a 5 minute NPR (natural pressure release) and then do a quick release of all remaining pressure.  Carefully remove potatoes and steamer basket from the pressure cooking pot.
  3. In a small bowl, dissolve cornstarch in 2 tablespoons of water.  Select Saute and add cornstarch mixture to the pot stirring constantly.  Add cubed cream cheese and shredded cheese.  Stir until cheese is melted.  Add remaining can of chicken broth, half and half, corn and cooked potatoes and carrots, and heat through but do not bring to a boil.

IP Creamy Broccoli Cheese Soup

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1 Tablespoon olive oil
1 onion, chopped
3 cloves garlic,  minced
3 carrots, chopped
1 head of broccoli, trimmed into florets
4 cups vegetable broth, more as needed
1/2 cup heavy cream
12 oz Velveeta cheese
Salt and pepper

1. Set the pressure cooker to saute. Add the oil and onion to the pressure cooker saute until onion has softened. Add garlic and cook until fragrant about 30 seconds. Add in four cups of broth, carrots, and  broccoli.

2. Place lid on your pressure cooker and set to cook at high pressure for 6 minutes. Turn off your pressure cooker and use quick release to release remaining pressure, being careful as steam will be released.

3. Use a potato masher or immersion blender to blend the contents in the pressure cooker. We like ‘chunks’ in our soup so I don’t puree.  Add your cream and cheese and stir until the cheese has melted. Season with Salt and Pepper.

 

Crockpot Lemon Orzo Chicken Soup

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  • 8 cups chicken stock
  • 2 large boneless, skinless chicken breasts
  • 3 cloves garlic, finely minced
  • ½ medium onion, finely diced
  • 1 pound carrots, peeled,and thinly sliced
  • 4 medium stalks celery, diced small
  • 2 medium bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt, more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup uncooked orzo pasta
  • finely grated zest of one medium size lemon
  • Juice of 1 medium size lemon
  1. Combine first 10 ingredients (down to black pepper) in the bowl of a crock pot.  Cook on LOW for 6-8 hours or until chicken and carrots are tender or on HIGH for 3-4 hours.
  2. Remove chicken breasts and allow them to cool.  Dice or shred when cool.
  3. While chicken is cooling, add pasta to soup and increase heat level to HIGH (if cooking soup on LOW).  Cook for 20-25 minutes more or until pasta is tender.
  4. Add lemon zest, lemon juice, and diced chicken. Stir to combine. Taste and add salt if needed.

Beef Barley Soup

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Ingredients

What you'll need

What you’ll need

  • 2 pounds stew meat (nicely marbled beef chunks)
  • salt and pepper
  • 2 tablespoons oil
  • 10 cups water
  • 3 mounded tablespoons good quality beef base*
  • 3 stalks celery (about 2 cups), chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 large potato, peeled and shredded, about 2 cups (I diced mine really fine)
  • 3-4 large carrots, peeled and shredded, about 2 cups (I diced mine really fine)
  • 1 cup barley, rinsed

Instructions

  1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
  2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
  3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)
  4. When all the meat is browned, add all the meat back to the pot and then add the chopped celery, onions, and garlic and saute slightly so that all the flavors mingle.
  5. Add 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.  Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
  6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato, carrots and barley. Bring to a boil, then continue to simmer on low for another hour or so, or until the barley tender.
Great for a chilly fall day

Great for a chilly fall day