Browsing Category

Soup

Gluten-Free Instant Pot Recipes Soup

Grandma B’s Instant Pot Chicken and Rice

Instant Pot Chicken and Rice | The Foodie Eats

Grandma B’s Instant Pot Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good and my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this Instant Pot Chicken and Rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.

And as Always… Please Pin & Share the Love!

Grandma B's Instant Pot Chicken and Rice | The Foodie Eats

5.0 from 1 reviews
Grandma B's Instant Pot Chicken and Rice
Author: 
 
Ingredients
  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups long grain white rice (we like basmati)
  • 4 tsp. salt
  • 2 tsp. black pepper - separated
  • 2 Tbsp. lemon juice
Instructions
  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 25 minutes on high pressure.
  2. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!
Notes
I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Instant Pot Chili

Instant Pot Chili | The Foodie Eats

Instant Pot Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this Instant Pot chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

And as Always… Please Pin & Share the Love!

Instant Pot Chili | The Foodie Eats

Instant Pot Chili
Author: 
 
Ingredients
  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 3 tsp. salt - divided
  • 1 large onion - diced
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 large green pepper - diced
  • 28 oz. can tomatoes - petite diced
  • 1 cup chicken stock
  • 1 bay leaf
  • 2 cans red kidney beans - drained and rinsed
  • 1 can creamed corn
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water
Instructions
  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.
  4. Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
  5. Switch IP to warm setting, then serve and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

And as Always… Please Pin & Share the Love!

Vegan Cream of Mushroom Soup | The Foodie Eats

5.0 from 1 reviews
Vegan Cream of Mushroom Soup
Author: 
 
Ingredients
  • 24oz. baby bella mushrooms - diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • ½ tsp. black pepper
  • 1 Tbsp. garlic - minced
  • 3 cups soy milk (or plain almond milk)
  • 2 tsp. onion powder
  • ¼ cup cornstarch
Instructions
  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
  4. Refrigerate and use in your favorite casserole recipe. Enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup | The Foodie Eats

Instant Pot Pumpkin Soup

Can you smell that? The first smells of Fall are in our kitchen. Not only is the weather about to be amazing, but we are super excited to share some recipes full of that warmth and spiciness that only Autumn can deliver. And this Instant Pot pumpkin soup is only the beginning! It’s both vegan (aka plant-based) and gluten-free, with a non-traditional flavor profile.

And as Always… Please Pin & Share the Love!

Instant Pot Pumpkin Soup | The Foodie Eats

5.0 from 1 reviews
Instant Pot Pumpkin Soup
Author: 
 
Ingredients
  • 1 small yellow onion - diced
  • 2 Tbsp. grape seed oil
  • 1 medium head cauliflower - florets only
  • 3 tsp. sea salt - divided
  • ½ tsp. black pepper
  • 2 Tbsp. apple cider vinegar
  • 4 cups vegetable broth
  • 1 15oz can pumpkin
  • ¼ tsp. cardamom
  • ½ tsp. nutmeg
  • ¼ cup molasses
Instructions
  1. Using the sauté setting - add oil and cook onions until soft and translucent (about 3 - 4 minutes), stirring constantly to prevent burning/browning. Then add cauliflower florets, 1 tsp. of salt, and black pepper and continue cooking for another 5 minutes, stirring frequently. Next add vinegar and cook for another minute or two, until mostly evaporated.
  2. Add broth, pumpkin, cardamom, nutmeg, molasses, and 2 tsp. of salt to IP. Mix well. Lock lid and switch to manual setting for 5 minutes.
  3. Once cook time is complete, rapid-release pressure. Then remove lid.
  4. Using and immersion blender - blend soup until completely smooth. Or transfer to a high-powered blender (in batches). Remove the round insert from top of the blender and cover the hole with a towel. Blend slowly at first, increasing speed incrementally to avoid mess. Blend until incredibly smooth.
  5. Serve and enjoy!
Notes
Top with your condiments of choice, like pumpkin seeds. Pictured with sautéed mushrooms, cashew cream, and green onions.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

And as Always… Please Pin & Share the Love!

Instant Pot Vegan Potato Soup | The Foodie Eats

5.0 from 5 reviews
Instant Pot Vegan Potato Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 medium yellow onion - diced
  • 2 stalks celery - diced
  • 2 medium carrots - peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic - minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 lbs. potatoes (red or gold) - skin-on, roughly chopped
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, and celery, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf ­ cook for 2 minutes, until vinegar has evaporated.
  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Then switch Instant Pot to manual setting for 7 minutes.
  4. Once time is complete quick-­release pressure then remove lid.
  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
  7. Serve and enjoy!

Instant Pot Vegan Potato Soup | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup

Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.

And as Always… Please Pin & Share the Love!

Vegan Instant Pot White Bean Soup | The Foodie Eats

5.0 from 2 reviews
Vegan Instant Pot White Bean Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 1 yellow onion - diced
  • 2 carrots - peeled, diced
  • 2 stalks celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic - minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 15oz.-can tomatoes - fire-roasted, petite diced, drained
  • 8oz. kale - de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, celery, and thyme, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  3. Add remaining ingredients and mix well. Then switch Instant Pot to manual setting for 15 minutes on high pressure.
  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well.
  6. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Lentil Dal

Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.

Comfort Food? Yes!

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish is exactly what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…


And as Always… Please Pin & Share the Love!

Instant Pot Lentil Dal | The Foodie Eats

5.0 from 1 reviews
Instant Pot Lentil Dal
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • ½ small serrano pepper - finely diced
  • 1 Tbsp. fresh ginger - grated
  • ¼ cup yellow onions - diced
  • 1 Tbsp. garlic - minced
  • 4 Tbsp. green curry paste
  • 13.5-ounce can coconut milk
  • 14.5 oz. can fire-roasted tomatoes
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach
Instructions
  1. Turn on Sauté setting. Once hot, add grape seed oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.
  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Soup Vegan

Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

5.0 from 1 reviews
Chilled Corn Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 7 ears shucked corn - kernels removed
  • 4 cups corn stock (or vegetable broth) - separated
  • 4 black peppercorns
  • 2 stems fresh parsley
  • 1 bay leaf
  • 1 medium sweet onion
  • 6 sprigs fresh thyme - divided
  • 2 tsp. sea salt - divided
  • 2 cloves garlic - 1 tsp. minced
  • 1 cup coconut milk
  • 2 radishes - thinly sliced
  • cilantro - for garnish
  • red pepper flakes - for garnish
Instructions
  1. Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  2. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  3. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  4. Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  5. Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  6. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  7. With extra corn kernels, place under high broiler until lightly charred.
  8. Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!

 

And As Always… Please Pin & Share the Love!Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

And as Always… Please Pin & Share the Love!

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.