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Soups and Stews to Fall For

Cozy InstaPot Recipes

Creamy White Chicken Chili

·       1 teaspoon olive oil

·       2-3 garlic cloves, chopped

·       1 cup onion

·       2 cups low-sodium chicken broth

·       1 lb skinless chicken breasts 

·       1 15.5 oz canned navy beans (drained and rinsed)

·       1 15.5 oz canned Great Northern beans (drained and rinsed)

·       15.5 oz canned diced tomatoes and chilis drained

·       1/2 cup frozen whole kernel corn

·       1 cup shredded Colby and Monterrey Jack cheese

·       3 oz cream cheese

·       1 teaspoon Better Than Bouillon Chicken Flavor

·       McCormick’s Grill Mates Montreal Chicken Seasoning to taste

·       1 teaspoon chili powder

·       1 teaspoon cumin

·       1 teaspoon red cayenne pepper (if spicy is preferred)

·       salt and pepper to taste (add to prepared dish to make sure the dish isn’t too salty). 

Instructions

1.      Place the Instant Pot on the saute setting. Add garlic and onions. Cook for 2-3 minutes until soft.

2.      Add the chicken broth, chicken breasts, beans, diced tomatoes, Better than Bouillon and all the seasonings (Reserve salt and pepper until the end).

3.      Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.

4.      When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.

5.      Open the pot, remove the chicken breasts, and shred the chicken. Return the chicken to the pot.

6.      Choose the saute function again. Add cream cheese, shredded cheese, frozen corn, salt, and pepper. Cook 4-5 minutes until corn is soft and cheese has melted. For creamier chili, add more cream cheese and/or shredded cheese.

7.      Load with your favorite toppings: additional cheese, sour cream avocado, etc. and serve.

Creamy Mushroom Wild Rice Soup

·       5 medium carrots, chopped

·       5 stalks celery, chopped

·       half of an onion, chopped

·       3 cloves garlic, minced

·       1 cup uncooked wild rice (do not substitute other types of rice)

·       8 ounces fresh mushrooms, sliced

·       4 cups vegetable or chicken broth

·       1 teaspoon salt

·       1 teaspoon poultry seasoning (mix of thyme, sage, rosemary, garlic, onion, etc.)

·       1/2 teaspoon dried thyme

·       optional: chicken


Put all the ingredients into the Instant Pot and cook for 45 minutes (manual, high pressure). Release steam using the valve on top

Pinchofyum.com

Vegetarian Moraccan Stew

Ingredients

·       2 Tbsp olive oil

·       1 cup chopped onion

·       1 Tbsp garlic

·       1 Tbsp ginger

·       1 tsp salt

·       1 tsp black pepper

·       1 tsp coriander powder

·       1 tsp cumin powder

·       1 tsp turmeric powder

·       1/2 tsp cayenne pepper

·       2 cups vegetable stock

·       4 cups butternut squash, cut into 1 1/2 inch cubes

·       1 cup carrots, cut into 1-inch thick rounds

·       1 preserved lemon, chopped

·       14.5 oz.can diced tomatoes

·       2 cups chickpeas (garbanzo beans) cooked, or 1 (16 oz.) can garbanzo beans

·       pinch saffron

·       1/4 cup heavy cream, optional

·       1/2 cup cilantro, chopped

Instructions

8.      Select the Saute function and pre-heat the Instant Pot.

9.      Add oil to the pre-heated inner pot and allow it to heat up.

10. Stir in onions; saute until soft, about 1 minute.

11. Stir in garlic and ginger. Press Cancel. The spices in the next step will cook in residual heat.

12. Add salt, black pepper, coriander, cumin, turmeric, and cayenne pepper, stirring until fragrant (15 to 30 seconds).

13. Deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.

14. Once deglazed, stir in remaining broth.

15. Stir in butternut squash, carrots, and preserved lemons.

16. Add tomatoes, but don’t stir; push down with a spatula to immerse in the broth.

17. Close the lid and pressure cook on High Pressure for 6 minutes.

18. Do a Quick Release (QR) of pressure. Press Cancel and open the Instant Pot lid.

19. Stir in chickpeas, saffron, and cream (if using); heat through on ‘Saute’ mode.

20. Garnish with cilantro.

21. Serve with couscous or crunchy bread.

paintthekitchenred.com

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