Minestrone Soup


(Prep + Cooking Time: 35 minutes | Servings: 8)
Ingredients:

29 oz. canned chicken stock

15 oz. canned kidney beans

3 lb. tomatoes; peeled and chopped.

1 tbsp. extra-virgin olive oil

1 celery stalk; chopped

2 carrots; chopped

1 onion; chopped

1 tsp. Italian seasoning

2 cups baby spinach

1 cup corn kernels

1 cup asiago cheese, grated

2 tbsp. basil; chopped

1 zucchini; chopped

4 garlic cloves; minced.

1 cup uncooked pasta

Salt and black pepper to the taste
Directions:

Set your instant pot on Sauté mode; add oil and heat it up.

Add onion, stir and cook for 5 minutes

Add carrots, garlic, celery, corn and zucchini, stir and cook 5 minutes.

Add tomatoes, stock, Italian seasoning, pasta, salt and pepper; then stir well. seal the instant pot lid and cook at High for 4 minutes.

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add beans, basil and spinach

Add more salt and pepper if needed, divide into bowls, add cheese on top and serve

Comments

Post a Comment

Popular posts from this blog

Broccoli Cream

Image
(Prep + Cooking Time: 30 minutes | Servings: 4) Ingredients: 3 carrots; chopped. 1 broccoli head, florets separated and chopped. 1 potato; chopped 1 yellow onion; chopped. 1 tbsp. olive oil 2 cups chicken stock 5 garlic cloves; minced. 1 tbsp. chives; chopped. 2 tbsp. cream Salt and black pepper to the taste Cheddar cheese, grated for serving Directions: Set your instant pot on Sauté mode; add oil and heat it up Add onion and garlic, stir and cook for 2 minutes Add broccoli, carrots, potato, stock, salt and pepper; then stir well. seal the instant pot lid and cook at High for 5 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; set it on Simmer mode, add cream, cheese and chives; then stir well. heat up for 2 minutes, divide into bowls and serve.
Read more

Cheese and Potato Soup

Image
(Prep + Cooking Time: 30 minutes | Servings: 6) Ingredients: 6 cups potatoes, cubed 1 cup cheddar cheese, shredded. 1 cup corn 6 bacon slices; cooked and crumbled. 2 tbsp. butter 3 oz. cream cheese, cubed 2 cups half and half 1/2 cup yellow onion; chopped 28 oz. canned chicken stock Salt and black pepper to the taste 2 tbsp. parsley; dried 1/8 red pepper flakes 2 tbsp. cornstarch 2 tbsp. water Directions: Set your instant pot on Sauté mode; add butter and melt it Add onion, stir and cook 5 minutes Add half of the stock, salt, pepper, pepper flakes and parsley and stir Put potatoes in the steamer basket, seal the instant pot lid and cook at High for 4 minutes Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid and transfer potatoes to а bowl. In another bowl, mix cornstarch with water and stir well. Set the pot to Simmer mode, add cornstarch, cream cheese and shredded cheese and stir well. Also
Read more

Chocolate Steel Cut Oats

Image
(Prep + Cooking Time: 25 minutes | Servings: 5) Ingredients: 2 cups steel cut oats 2 ½ cups nondairy milk; divided; or more as needed 1/4 cup chocolate chips 1/4 cup peanut butter 2 ½ cups water 2 tbsp. agave; or maple syrup 1/4 tsp. salt or as your liking Directions: In Your Instant Pot, combine the oats, water, 2 cups of milk, the salt and chocolate chips. Stir to mix. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 12 minutes. After completing the cooking time, turn off the pressure cooker Let the pressure release naturally for 10 minutes; quick release any remaining pressure Add the remaining ½ cup of milk “more if you want the oats thinner”. Stir in the peanut butter and agave and enjoy. Note: Inner pot of your pressure cooker is never filled more than halfway when cooking oats or the foam may clog the pressure release valve.
Read more