Instant Pot is the new rave at my house. I am forever the skeptic when it comes to ‘quick & easy’, but I am now a believer. If you are a soup type of person when cold weather hits, then these three cold day instant pot meal recipes are perfect for you.
My skepticism has cost me a lot of time where cooking is concerned. I am forever changed over to Team Instant Pot. Or as we like to call it–InstaPot!!
1.
Chicken Noodle Soup:
Ingredients Needed:
2 tbsp of extra-virgin olive oil
1 small chopped yellow onion
2 medium carrots (make sure they are peeled and chopped)
2 stalks celery (chopped)
2 cloves of minced garlic
2 tsp of fresh thyme leaves
2 bay leaves (optional)
2 lbs of boneless skinless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
4 cups of low-sodium chicken broth
4 cups of cold water
8 oz of egg noodles
Pinch crushed red pepper flakes (optional)
Juice of 1/4 lemon (optional)
2 tbsp of chopped parsley (garnish)
Instructions: (Serves 6; 45 mins total time)
Turn Instant Pot to the Sauté setting. Heat oil; then add onion, carrots, and celery. Cook until vegetables are slightly tender. Stirring occasionally this should take 6 to 8 minutes. Add garlic and thyme; cook an additional 1 minute. Add bay leaves (if your using them), then add chicken breasts. Season generously with salt and pepper (we also add garlic and onion powder to this step). Add broth and water; close lid. Set Instant Pot to Soup setting and for 7 minutes.
Once completed and air has been naturally released from Instant Pot, remove the lid (carefully). Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the chicken back inside the Instant Pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through; this should take 4 to 6 minutes.
Turn off Instant Pot and stir in pepper flakes and lemon juice (if you decide to use it). Ladle into bowls. Top with parsley and more black pepper before serving.
2.
Chicken Tortilla Soup
Ingredients Needed:
2 tbsp of extra-virgin olive oil
2 chopped bell peppers
1 small chopped onion
2 cloves of minced garlic
1 tsp of oregano
1/2 tsp of ground cumin
1/2 tsp of chili powder
1 1/2 lb of boneless skinless chicken breasts (about 3)
Kosher salt
Freshly ground black pepper
4 cups of low-sodium chicken broth
1 cup of water
1 (14-oz.) can diced tomatoes
1 (15-oz.) can black beans (rinsed and drained)
1 cup of frozen corn
FOR GARNISH:
1/4 cup of freshly chopped cilantro
4 small corn tortillas (cut into strips)
1 tbsp of extra-virgin olive oil
Kosher salt
1 cup of shredded monterey Jack
1 diced avocado
Instructions: (Makes 6 servings- 40 mins total time)
Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook until vegetables are starting to soften; stirring occasionally this take about 5 minutes. Once done, stir in garlic, oregano, cumin, and chili powder. Season the chicken generously with salt and pepper (also use garlic powder and onion powder, as well). Add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting for 7 minutes.
Once that is set, place the tortilla strips with oil and a pinch of salt onto a large baking sheet. Bake until golden which is about 20 minutes.
When you’ve completed cooking the tortilla strips and air has been naturally released from Instant Pot, remove the lid (carefully). Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the chicken and cilantro into soup. Season with salt and pepper if you need more flavor.
3.
Potato Soup:
Ingredients Needed:
2 tbsp of butter
1 large chopped onion
2 cloves of minced garlic
1 tsp of fresh thyme leaves
6 large russet potatoes (you will want to make sure you peel and dice these)
4 cups of low-sodium chicken broth
1 cup plus 2 tbsp of milk; divided
2 tbsp of cornstarch
1/2 cup of heavy cream
Kosher salt
Ground black pepper
Shredded cheddar (for serving)
Chopped bacon; cooked (for serving)
Chopped chives (for serving)
nstructions: (Makes 4 servings- 40 mins total time)
Set Instant Pot to Sauté function and melt the butter. Add onion and cook for about 5 minutes (until soft). Add the garlic and thyme; cook an additional minute.
Add potatoes and broth then place the lid on Instant Pot. Set to Manual; High. Set the time for 8 minutes. When done turn valve to quick release.
Whisk together 2 tablespoons milk and cornstarch in a small bowl. (This makes a slurry).
Remove lid and set to Sauté function. Pour in the slurry, the remaining 1 cup of milk, and the heavy cream. let boil about 5 minute while constantly stirring.
Before serving, garnish the soup with the cheddar, the bacon, and the chives.
Print Recipe
Chicken Noodle Soup
Cook Time45 minutes mins
Total Time45 minutes mins
Servings: 6
Ingredients
- 2 tbsp of extra-virgin olive oil
- 1 small chopped yellow onion
- 2 medium carrots make sure they are peeled and chopped
- 2 stalks celery chopped
- 2 cloves of minced garlic
- 2 tsp of fresh thyme leaves
- 2 bay leaves optional
- 2 lbs of boneless skinless chicken breasts about 4
- Kosher salt
- Freshly ground black pepper
- 4 cups of low-sodium chicken broth
- 4 cups of cold water
- 8 oz of egg noodles
- Pinch crushed red pepper flakes optional
- Juice of 1/4 lemon optional
- 2 tbsp of chopped parsley garnish
Instructions
Turn Instant Pot to the Sauté setting. Heat oil; then add onion, carrots, and celery. Cook until vegetables are slightly tender. Stirring occasionally this should take 6 to 8 minutes. Add garlic and thyme; cook an additional 1 minute. Add bay leaves (if your using them), then add chicken breasts. Season generously with salt and pepper (we also add garlic and onion powder to this step). Add broth and water; close lid. Set Instant Pot to Soup setting and for 7 minutes.
Once completed and air has been naturally released from Instant Pot, remove the lid (carefully). Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the chicken back inside the Instant Pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through; this should take 4 to 6 minutes.
Turn off Instant Pot and stir in pepper flakes and lemon juice (if you decide to use it). Ladle into bowls. Top with parsley and more black pepper before serving.
My skepticism has cost me a lot of time where cooking is concerned. I am forever changed over to Team Instant Pot. Or as we like to call it–InstaPot!!
Print Recipe
Chicken Tortilla Soup
Total Time40 minutes mins
Servings: 6
Ingredients
- 2 tbsp of extra-virgin olive oil
- 2 chopped bell peppers
- 1 small chopped onion
- 2 cloves of minced garlic
- 1 tsp of oregano
- 1/2 tsp of ground cumin
- 1/2 tsp of chili powder
- 1 1/2 lb of boneless skinless chicken breasts about 3
- Kosher salt
- Freshly ground black pepper
- 4 cups of low-sodium chicken broth
- 1 cup of water
- 1 14-oz. can diced tomatoes
- 1 15-oz. can black beans (rinsed and drained)
- 1 cup of frozen corn
FOR GARNISH:
- 1/4 cup of freshly chopped cilantro
- 4 small corn tortillas cut into strips
- 1 tbsp of extra-virgin olive oil
- Kosher salt
- 1 cup of shredded monterey Jack
- 1 diced avocado
Instructions
Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook until vegetables are starting to soften; stirring occasionally this take about 5 minutes. Once done, stir in garlic, oregano, cumin, and chili powder. Season the chicken generously with salt and pepper (also use garlic powder and onion powder, as well). Add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting for 7 minutes.
Once that is set, place the tortilla strips with oil and a pinch of salt onto a large baking sheet. Bake until golden which is about 20 minutes.
When you’ve completed cooking the tortilla strips and air has been naturally released from Instant Pot, remove the lid (carefully). Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the chicken and cilantro into soup. Season with salt and pepper if you need more flavor.
Print Recipe
Potato Soup
Instant Pot is the new rave at my house. I am forever the skeptic when it comes to ‘quick & easy’, but I am now a believer. If you are a soup type of person when cold weather hits, then these three cold day instant pot meal recipes are perfect for you.
Total Time40 minutes mins
Servings: 4
Ingredients
- 2 tbsp of butter
- 1 large chopped onion
- 2 cloves of minced garlic
- 1 tsp of fresh thyme leaves
- 6 large russet potatoes you will want to make sure you peel and dice these
- 4 cups of low-sodium chicken broth
- 1 cup plus 2 tbsp of milk; divided
- 2 tbsp of cornstarch
- 1/2 cup of heavy cream
- Kosher salt
- Ground black pepper
- Shredded cheddar for serving
- Chopped bacon; cooked for serving
- Chopped chives for serving
Instructions
Set Instant Pot to Sauté function and melt the butter. Add onion and cook for about 5 minutes (until soft). Add the garlic and thyme; cook an additional minute.
Add potatoes and broth then place the lid on Instant Pot. Set to Manual; High. Set the time for 8 minutes. When done turn valve to quick release.
Whisk together 2 tablespoons milk and cornstarch in a small bowl. (This makes a slurry).
Remove lid and set to Sauté function. Pour in the slurry, the remaining 1 cup of milk, and the heavy cream. let boil about 5 minute while constantly stirring.
Before serving, garnish the soup with the cheddar, the bacon, and the chives.
Tags
Chicken Noodle Soup Chicken Tortilla Soup Instant Pot Potato Soup
Donnie Caves
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
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