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Instant Pot Recipes for Winter

Easy Delicious Soups to Warm up your family as the evenings get cooler

Chicken and Dumpling Soup

Chicken and dumplings are a timeless comfort food that can be easily turned into a soup and made in your Instant Pot.  Once all of your ingredients are cut and prepped, let the Pot do the rest of the work.  Refer to your Instant Pot’s manual to ensure you are following specific directions for your model.              

Serves 4-6

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 large carrots, cut into bite-sized pieces
2 celery stalks, cut into bite-sized pieces
½ onion, cut into bite-sized pieces
2 garlic cloves, minced
Olive oil
Salt, pepper
2 10.5 ounce cans of condensed cream of chicken soup
Water
2 teaspoons poultry seasoning
1 12 ounce can of refrigerated biscuits (10 count)
Chopped, fresh parsley, to garnish

1.       Set your Instant Pot to sauté and heat some olive oil in the bottom. 

2.       Add the carrots, celery, onion and sauté, stirring occasionally for about 5 minutes. 

3.       Add the garlic, sauté for 1-2 minutes.

4.       Turn off the sauté function.

5.       Add the chicken, salt, pepper, and poultry seasoning, stir to combine.

6.       Add 1 can of condensed soup and 1 can of water, stir to combine.

7.       Add second can of condensed soup and 1 can of water, stir to combine.

8.       Cut or tear the refrigerated biscuits into about 8 pieces each.

9.       Add a few biscuit pieces to the Pot at a time, stirring in between to combine.

10.   Add a final touch of salt and pepper.

11.   Secure the lid and set your Instant Pot to pressure cook and set the time to 7 minutes, your pressure release valve should be set to quick pressure release. 

12.   Once the Instant Pot has completed the cycle, carefully quick release the pressure and open the lid.

13.   Ladle into soup bowls, garnish with fresh parsley, and serve. 

Loaded Cauliflower Soup

This is a spin on a loaded baked potato soup without all of the carbs.  It is rich, creamy, and tastes amazing.  You will also need an immersion blender to make this recipe.  Refer to your Instant Pot’s manual to ensure you are following specific directions for your model.       

Serves 4-6

1 head cauliflower, cut into florets
½ onion, diced
2-3 large cloves of garlic, minced
½ cup sour cream
8 ounces block cream cheese, cut into pieces
1 ½ cups shredded Cheddar cheese
1 teaspoon paprika
Olive oil
Salt, pepper

Garnishes:
Crumbled bacon
Shredded Cheddar cheese
Sliced scallions
Sour cream

1.       Set your Instant Pot to sauté and heat some olive oil in the bottom.

2.       Add the onion and garlic, sauté, stirring occasionally for about 3-4 minutes.

3.       Turn off the sauté function.

4.       Add the cauliflower, paprika, salt and pepper, stir to combine. 

5.       Secure the lid and set your Instant Pot to pressure cook and set the time to 7 minutes, your pressure release valve should be set to quick pressure release. 

6.       Once the Instant Pot has completed the cycle, carefully quick release the pressure and open the lid.

7.       Set the Instant Pot to “keep warm”. 

8.       Add the sour cream, cream cheese, Cheddar cheese, stir to combine.

9.       Add a final touch of salt and pepper.

10.   Using an immersion blender, carefully blend the soup.

11.   Ladle into soup bowls and serve with garnishes. 

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