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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Turkey Meatballs – Salisbury Steak Style

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Instant Pot Turkey Meatballs – Salisbury Steak Style

I’m not sure if you’re aware of this… but dads also apparently gain weight during pregnancy. Well, at least I did. And now that we’re on the other side of it, we’re both determined to drop the extra pounds. But, I am not interested in eating crap to get there. So I’ve been doing my best to make meals that fit into my wife’s Weight Watchers points, yet still taste delicious. These Instant Pot turkey meatballs definitely hit the spot!

Speaking of Weight Watchers… Each serving of this recipe only counts for FOUR Smart Points! If you don’t want to add any additional points, serving with mashed cauliflower or zucchini noodles are great to pair with these Instant Pot turkey meatballs.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

The Process

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add turkey to large mixing bowl. Season with your favorite steak seasoning.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add Worcestershire sauce…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and grated onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Roll into evenly rounds meatballs. Should make about 12.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Brown thoroughly on each side.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

You should be left with all this goodness in the bottom of the pot. This will add all the flavor to your gravy. DO NOT RINSE OUT!!

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Continuing on sauté setting… add onions and mushrooms to pot.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Cook for 3-4 minutes, stirring frequently…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…until they release all their juices. The whole process up to this point will take about 30 minutes.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return all meatballs to pot, placing them on top of mushrooms and onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Remove cooked meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

 

And this is the AMAZING Result…

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

★ Did you make these Instant Pot Turkey Meatballs?

Please give it a star rating below! ★

Instant Pot Turkey Meatballs - Salisbury Steak Style

These meatballs are highly seasoned like salisbury steak, but a much lighter option.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 324 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground turkey
  • 1 Tbsp. steak seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup yellow onions grated
  • 4 Tbsp. olive oil divided
  • 1 cup yellow onions thinly sliced with the grain
  • 1 lb. baby bella mushrooms sliced
  • 4 cups beef stock
  • 2 Tbsp. cornstrach
  • 1/4 cup water

Instructions

  1. Add turkey to large mixing bowl. Season with your favorite steak seasoning. Add Worcestershire sauce and grated onions. Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

  2. Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture. Roll into evenly rounds meatballs. Should make about 12.

  3. Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often. Brown thoroughly on each side. Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

  4. Continuing on sauté setting… add onions and mushrooms to pot. Cook for 3-4 minutes, stirring frequently until they release all their juices. Make sure to scrape up all the brown bits (fond) at the bottom of them pot. That's where all the flavor os for the gravy! The whole process up to this point will take about 30 minutes.

  5. Return all meatballs to pot, placing them on top of mushrooms and onions. Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. Remove cooked meatballs and set aside.

  7. Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

  8. Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

Nutrition Facts
Instant Pot Turkey Meatballs - Salisbury Steak Style
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 83mg 28%
Sodium 402mg 17%
Potassium 1189mg 34%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 40g 80%
Vitamin A 2.1%
Vitamin C 3.7%
Calcium 5.1%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

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

Instant Pot White Chicken Chili in 3 Steps

Instant Pot White Chicken Chili | The Foodie Eats

Instant Pot White Chicken Chili

Most people don’t eat white chili often. I’m not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It’s very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it’s a winner.

 

Instant Pot White Chicken Chili | The Foodie Eats

 

The Process

Instant Pot White Chicken Chili | The Foodie Eats

First add all 3 types of beans to pot.

 

Instant Pot White Chicken Chili | The Foodie Eats

Then add the other veggies – onions, jalapeños, and garlic.

 

Instant Pot White Chicken Chili | The Foodie Eats

Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

 

Instant Pot White Chicken Chili | The Foodie Eats

Now, add chicken broth.

 

Instant Pot White Chicken Chili | The Foodie Eats

Give a good mix.

 

Instant Pot White Chicken Chili | The Foodie Eats

Finally, add chicken breasts…

 

Instant Pot White Chicken Chili | The Foodie Eats

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

 

Instant Pot White Chicken Chili | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Instant Pot White Chicken Chili | The Foodie Eats

Switch to sauté setting. Remove chicken breasts…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and transfer them to a large mixing bowl.

 

Instant Pot White Chicken Chili | The Foodie Eats

Using 2 forks, shred chicken into bite-size pieces.

 

Instant Pot White Chicken Chili | The Foodie Eats

Return chicken to pot…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and let set for as long as you can, but at least 10 minutes.

 

Instant Pot White Chicken Chili | The Foodie Eats

Combine cornstarch and water to make a slurry.

 

Instant Pot White Chicken Chili | The Foodie Eats

Pour slurry into pot…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and let simmer until desired consistency is reached (about 1 minute).

 

And this is the AMAZING Result…

Instant Pot White Chicken Chili | The Foodie Eats

 

★ Did you make this Instant Pot White Chicken Chili?

Please give it a star rating below! ★

Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 241 kcal
Author The Foodie Eats

Ingredients

  • 15 oz. canned cannellini beans drained, rinsed
  • 15 oz. canned great northern beans drained, rinsed
  • 15 oz. canned chickpeas drained, rinsed
  • 1 cup yellow onions diced
  • 1 jalapeno diced
  • 1 Tbsp. garlic minced
  • 4 tsp. chili powder
  • 1 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • 4 cups chicken broth
  • 2 lbs. boneless skinless chicken breasts
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.

  2. Finally, add chicken breasts, making sure they are submerged in the liquid.

  3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

  4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

  5. Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).

  6. Serve with your favorite toppings.

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving
Calories 241 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 48mg 16%
Sodium 405mg 17%
Potassium 822mg 23%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 1g
Protein 25g 50%
Vitamin A 12.4%
Vitamin C 13.6%
Calcium 10.8%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot White Chicken Chili | The Foodie Eats

 

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

Instant Pot Chicken Chili – Easy & Delicious

Instant Pot Chicken Chili | The Foodie Eats

Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

 

Instant Pot Chicken Chili | The Foodie Eats

 

The Process

Instant Pot Chicken Chili | The Foodie Eats

First add all 3 types of beans to pot.

 

Instant Pot Chicken Chili | The Foodie Eats

Then add the other veggies – onions, peppers, and garlic.

 

Instant Pot Chicken Chili | The Foodie Eats

Next add the spices – chili powder, cumin, oregano, bay leaf, and salt.

 

Instant Pot Chicken Chili | The Foodie Eats

Now, add your liquid components – chicken broth and tomato sauce.

 

Instant Pot Chicken Chili | The Foodie Eats

Give a good mix.

 

Instant Pot Chicken Chili | The Foodie Eats

Finally, add chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

 

Instant Pot Chicken Chili | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Instant Pot Chicken Chili | The Foodie Eats

Remove chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

…and transfer them to a large mixing bowl.

 

Instant Pot Chicken Chili | The Foodie Eats

Using 2 forks, shred chicken into bite-size pieces.

 

Instant Pot Chicken Chili | The Foodie Eats

Return chicken to pot…

 

Instant Pot Chicken Chili | The Foodie Eats

…and let set for as long as you can, but at least 10 minutes.

 

And this is the AMAZING Result…

Instant Pot Chicken Chili | The Foodie Eats

 

★ Did you make this Instant Pot Chicken Chili?

Please give it a star rating below! ★

Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 249 kcal
Author The Foodie Eats

Ingredients

  • 15 oz. canned red kidney beans drained, rinsed
  • 15 oz. canned pinto beans drained, rinsed
  • 15 oz. canned black beans drained, rinsed
  • 3/4 cup yellow onions diced
  • 3/4 cup green bell peppers diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 bay leaf
  • 1 tsp. sea salt
  • 2 cups chicken broth
  • 12 oz. tomato sauce
  • 3 lbs. boneless skinless chicken breasts

Instructions

  1. First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.

  2. Finally, add chicken breasts, making sure they are submerged in the liquid. 

  3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

  5. Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts
Instant Pot Chicken Chili
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 72mg 24%
Sodium 974mg 41%
Potassium 942mg 27%
Total Carbohydrates 21g 7%
Dietary Fiber 7g 28%
Sugars 3g
Protein 31g 62%
Vitamin A 18.7%
Vitamin C 16.3%
Calcium 7.4%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Chili | The Foodie Eats

 

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

Instant Pot Turkey Breast – Tender, Juicy & Flavorful

Instant Pot Turkey Breast | The Foodie Eats

Instant Pot Turkey Breast

Tender, Juicy & Flavorful in 1 Hour

I was pleasantly surprised at how much I ended up enjoying this Instant Pot turkey breast. Around the holidays our family always has turkey, but we rarely are excited to eat it. It’s just what you do, but it’s usually either dry, flavorless, or both. Well, I’m pretty confident they are going to RAVE about this one. I’m not sure how all the aromatics got into the meat so well, but I could totally taste the garlic and thyme while eating it.

 

Instant Pot Turkey Breast | The Foodie Eats

 

The Process

Instant Pot Turkey Breast | The Foodie Eats

Make sure turkey breast is completely defrosted.

 

Instant Pot Turkey Breast | The Foodie Eats

Season breast liberally with salt and pepper.

 

Instant Pot Turkey Breast | The Foodie Eats

Making sure to season inside cavity as well.

 

Instant Pot Turkey Breast | The Foodie Eats

Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.

 

Instant Pot Turkey Breast | The Foodie Eats

Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.

 

Instant Pot Turkey Breast | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).

 

Instant Pot Turkey Breast | The Foodie Eats

Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly.

 

Instant Pot Turkey Breast | The Foodie Eats

Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

 

And this is the AMAZING Result…

Instant Pot Turkey Breast | The Foodie Eats

 

★ Did you make this Instant Pot Turkey Breast?

Please give it a star rating below! ★

Instant Pot Turkey Breast

Incredibly moist, tender, and flavorful turkey breast in about one hour!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Pressure Release 25 minutes
Total Time 40 minutes
Servings 6
Calories 617 kcal
Author The Foodie Eats

Ingredients

  • 5-6 lb. bone-in, skin-on turkey breast
  • sea salt
  • black pepper
  • 1 1/2 cup chicken broth
  • 1 yellow onion sliced
  • 1 garlic head sliced across cloves
  • 8 thyme sprigs
  • 1 rosemary sprig
  • 1 lemon sliced

Instructions

  1. Make sure turkey breast is completely defrosted. Season breast liberally with salt and pepper, making sure to season inside cavity as well. 

  2. Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.

  3. Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.

  4. Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).

  5. Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly. Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

  6. When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.

Recipe Notes

Nutritional information for this recipe is misleading. The approximations include calorie and fat content for all of the skin and bones. So your actual consumption will be MUCH less than that. There's just no way to reflect that with this type of recipe card.

Nutrition Facts
Instant Pot Turkey Breast
Amount Per Serving
Calories 617 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 245mg 82%
Sodium 242mg 10%
Potassium 1149mg 33%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 84g 168%
Vitamin A 1.7%
Vitamin C 16%
Calcium 6.6%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Turkey Breast | The Foodie Eats

 

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

Instant Pot Spaghetti Squash with Greek Style

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Instant Pot Spaghetti Squash with Greek Style

I don’t know about you, but I had never eaten spaghetti squash until about 5 years ago. Just another thing that we didn’t eat in our household. But during a season of eating vegetarian, my wife and I discovered how versatile (and easy) spaghetti squash is to make. Well, this Greek-style Instant Pot spaghetti squash is pretty remarkable in that its flavor is amazing and it’s almost impossible to mess up!

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

The Process

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Place spaghetti squash on large cutting board.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Using a large knife, slice squash in half lengthwise.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Then, using a spoon, scoop out seeds.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Add 1 cup water to pot, along with trivet.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Place both squash halves on top of trivet. Lock lid and cook for 7 minutes at high pressure.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Transfer squash to large mixing bowl.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Give pot a quick rinse and wipe. Switch to sauté setting… Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Meanwhile… using a fork, scrape out flesh of squash. Discard shell.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Once onions are soft and translucent…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…add garlic and olives. Cook for for 1 minute, stirring frequently.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Add spinach…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and continue cooking until wilted.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Then turn off heat and add basil, tomatoes, and salt.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Mix well until tomatoes are warm.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Return squash to pot…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and mix well.

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

Finally, add feta…

 

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

…and mix one last time.

 

And this is the AMAZING Result…

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

★ Did you make this Instant Pot Spaghetti Squash?

Please give it a star rating below! ★

Instant Pot Spaghetti Squash - Greek Style

This healthy and simple recipe is easy to make, but will deliver a flavor that you won't forget.

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 198 kcal
Author The Foodie Eats

Ingredients

  • 3-4 lb. spaghetti squash
  • 2 Tbsp. olive oil
  • 1/4 cup yellow onions diced
  • 1 1/4 tsp. sea salt divided
  • 4 tsp. garlic minced
  • 1/3 cup black olives sliced
  • 8 oz. baby spinach
  • 2 Tbsp. fresh basil finely chopped
  • 1 1/2 cups tomatoes large diced
  • 4 oz. feta cheese crumbled

Instructions

  1. Place spaghetti squash on large cutting board. Using a large knife, slice squash in half lengthwise. Then, using a spoon, scoop out seeds.

  2. Add 1 cup water to pot, along with trivet. Place both squash halves on top of trivet. Lock lid and cook for 7 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Transfer squash to large mixing bowl.

  3. Give pot a quick rinse and wipe. Switch to sauté setting… 

  4. Add oil, onions, and 1/4 teaspoon of salt – cook for 2-3 minutes, stirring frequently.

  5. Meanwhile… using a fork, scrape out flesh of squash. Discard shell.

  6. Once onions are soft and translucent, add garlic and olives. Cook for for 1 minutes, stirring frequently. Add spinach and continue cooking until wilted. Then turn off heat and add basil, tomatoes, and salt. Mix well until tomatoes are warm. 

  7. Return squash to pot and mix well. Finally, add feta and mix one last time.

Nutrition Facts
Instant Pot Spaghetti Squash - Greek Style
Amount Per Serving
Calories 198 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 797mg 33%
Potassium 593mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 8g
Protein 6g 12%
Vitamin A 89.9%
Vitamin C 27.8%
Calcium 20.5%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Spaghetti Squash - Greek Style | The Foodie Eats

 

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

Instant Pot Frittata with Sausage, Mushrooms and Feta

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Instant Pot Frittata with Sausage, Mushrooms and Feta

We eat lots of eggs in our household. And I love having them in different ways instead of just scrambled or boiled all the time. A few years ago I discovered the whole idea of frittatas. One of my favorites to make is our Ratatouille Frittata, when I have the time. It’s a real show-stopper. But this Instant Pot frittata with sausage, mushrooms, peppers, spinach and feta can be put together in just a few minutes!

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

The Process

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Meanwhile – Crack eggs into a large mixing bowl.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add salt to eggs. Then, using a whisk…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…mix until yolks are broken up and fully incorporated.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add milk and whisk again…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…until eggs are light and airy.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once sausage is fully browned…

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…add mushrooms and peppers to pot.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

…and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Turn off power to pot, then add spinach.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Mix continuously until all spinach is wilted.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Spray 7-inch push pan with nonstick cooking spray.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add sausage/vegetable mixture to pan.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Pour eggs over top of sausage/vegetable mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan.

 

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add feta on top of egg mixture.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

 

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot, then push out onto a plate. Slice and serve warm.

 

And this is the AMAZING Result…

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

★ Did you make this Instant Pot Frittata?

Please give it a star rating below! ★

Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats
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Instant Pot Frittata with Sausage, Mushrooms & Feta

This frittata is perfect for breakfast or lunch to feed the whole family.

Course Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 259 kcal
Author The Foodie Eats

Ingredients

  • 4 oz. ground sausage
  • 12 large eggs
  • 1 tsp. sea salt
  • 1/2 cup whole milk
  • 4 oz. mushrooms sliced
  • 1/2 cup red bell peppers diced
  • 5 oz. baby spinach
  • 4 oz. feta cheese crumbled or small cubes

Instructions

  1. Using sauté setting… Add sausage to pot and begin browning – breaking up sausage as much as possible and scraping up bits from bottom.

  2. Meanwhile – Crack eggs into a large mixing bowl. Add salt to eggs. Then, using a whisk, mix until yolks are broken up and fully incorporated. Add milk and whisk again, until eggs are light and airy.

  3. Once sausage is fully browned, add mushrooms and peppers to pot and cook for 3-4 minutes. You want mushrooms to release their liquid and then most of that liquid evaporate. Turn off power to pot, then add spinach. Mix continuously until all spinach is wilted.

  4. Spray 7-inch push pan with nonstick cooking spray. Add sausage/vegetable mixture to pan. Pour eggs over top of sausage/vegetable mixture. Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil.

  5. Add 1 1/2 cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.

  6. Once cook time is complete, quick-release pressure. Remove lid and aluminum foil, then let cool for a few minutes. Once pan is nearly warm to touch, remove from pot, then push out onto a plate. Slice and serve warm.

Recipe Notes

A couple tablespoons of egg may seep through a push pan or springform pan, but it should be just fine to cook anyways.

Nutrition Facts
Instant Pot Frittata with Sausage, Mushrooms & Feta
Amount Per Serving
Calories 259 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 359mg 120%
Sodium 803mg 33%
Potassium 424mg 12%
Total Carbohydrates 4g 1%
Sugars 3g
Protein 18g 36%
Vitamin A 64.1%
Vitamin C 27.7%
Calcium 19.1%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Frittata with Sausage, Mushrooms and Feta | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Side

Instant Pot Corn – Cilantro-Lime Creamed Corn

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Instant Pot Corn

Cilantro-Lime Creamed Corn

I have been eating creamed corn my whole life. As a kid, it was definitely one of my top five favorite foods. Funny things is… when anybody in my family ever cooked it, they NEVER actually added cream. Or even milk for that matter! Which is crazy because almost every recipe online uses some sort of cream – heavy cream, milk, or even cream cheese. Well, I guess call me the odd ball because we’re only using butter for this Instant Pot corn.

Now, I did not grow up eating creamed corn with cilantro or lime. I’m from a small town in Florida and, back in the 80’s, I doubt we even knew what cilantro was. So this Instant Pot corn recipe is an adaption of my childhood, combined with my love of the cilantro and lime flavor profile. It’s pretty doggone good.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

The Process

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Cut corn kernels off of 6 cobs – should yield between 4-5 cups.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Break up corn into individual kernels.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Add corn to pot.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Then add water and salt. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Meanwhile – finely chop cilantro.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Using a microplane – remove zest from 2 limes, then finely chop.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Add butter, cilantro, lime zest, and cayenne. Mix well until butter is completely melted.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Make a cornstarch slurry.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute.

 

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

Switch to warm setting until ready to serve.

 

And This Instant Pot Corn is the Amazing Result…

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Cilantro-Lime Creamed Corn

This recipe is an adaption of my childhood memories of creamed corn, combined with my love of the cilantro and lime flavor profile.

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 202 kcal
Author The Foodie Eats

Ingredients

  • 5 cups corn
  • 1 1/2 cups water
  • 1 tsp. sea salt
  • 2 Tbsp. cilantro leaves finely chopped
  • zest of 2 limes finely choped
  • 1/4 tsp. cayenne pepper
  • 1/2 cup butter
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

Instructions

  1. Cut corn kernels off of 6 cobs – should yield between 4-5 cups. Break up corn into individual kernels. 

  2. Add corn to pot. Then add water and salt. Lock lid and cook for 4 minutes at high pressure. 

  3. Meanwhile – finely chop cilantro. Using a microplane – remove zest from 2 limes, then finely chop. 

  4. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting. Add butter, cilantro, lime zest, and cayenne pepper. Mix well until butter is completely melted.

  5. Make a cornstarch slurry by mixing cornstarch and 2 tablespoons of water. Pour cornstarch slurry into pot. Mix well, and continue mixing until desired consistency is reached. Probably about 1 minute. 

  6. Switch to warm setting until ready to serve.

Nutrition Facts
Instant Pot Cilantro-Lime Creamed Corn
Amount Per Serving
Calories 202 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 345mg 14%
Potassium 229mg 7%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 3g 6%
Vitamin A 18.4%
Vitamin C 7.8%
Calcium 1%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Corn - Cilantro-Lime Creamed Corn | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Beef Vegetable Soup

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Pressure Cooker Beef Vegetable Soup

Growing up, my mom used to make the best beef-vegetable soup. She didn’t make it often but, for some reason, I have very fond memories of eating it. So this pressure cooker beef vegetable soup is my attempt to recreate that memory from my childhood. There’s nothing fancy about it, but there is a richness and depth of flavor that I think will do my mom proud – which is every son’s goal, right?

 

Time to Get Creative!

The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like. There are really no rules, and they will all probably work. The only ones I would say are a must are onions, carrots, and celery – also know as mirepoix, the base of SO MANY recipes all around the world. So, if you don’t like mushrooms, leave ’em out! Switch ’em out! You can’t go wrong.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

The Process

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Season beef with salt and pepper.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Do not wipe or rinse bottom of pot! There’s so much flavor in there!

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce and bay leaves.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes).

 

And This is the Amazing Result…

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 331 kcal
Author The Foodie Eats

Ingredients

  • 2.5 lbs. stew beef
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 Tbsp. olive oil separated
  • 3/4 cup yellow onions large dice
  • 3 carrots roughly chopped
  • 2 Tbsp. garlic minced
  • 1/2 cup celery diced
  • 8 oz. mushrooms roughly chopped
  • 6 thyme sprigs tied in bundle
  • 1/4 cup Worcestershire sauce
  • 2 bay leaves
  • 4 cups chicken broth
  • 28 oz. canned crushed tomatoes
  • 1.5 lbs. new potatoes quartered
  • 8 oz. frozen green beans
  • 15 oz. canned sweet peas drained

Instructions

  1. Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There’s so much flavor in there!

  2. Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

  3. Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

  4. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts
Pressure Cooker Beef Vegetable Soup
Amount Per Serving
Calories 331 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 73mg 24%
Sodium 708mg 30%
Potassium 940mg 27%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 6g
Protein 32g 64%
Vitamin A 68.1%
Vitamin C 31.6%
Calcium 7%
Iron 26.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Instant Pot Chicken Tortilla Soup

My wife is due to deliver our third child any day now. We also have a 3-year-old and a 1 1/2-year-old. Yeah, we’ve got our hands full in the best way. So we’re currently in a season of taking meals that we love and making them as easy as possible to make. That’s what happened here with this Instant Pot chicken tortilla soup.

We previously posted a slow cooker version of this idea, but let’s be honest… Our Instant Pot is getting all of our attention these days. So I applied two “cheats” (store-bought rotisserie chicken and stock), dumped it all in the pot, and it actually blew my mind! Sorry slow cooker, you just lost again.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

 

The Process

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Shred the chicken into bite-size pieces.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Once cook time is complete, quick-release pressure. Then remove lid.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Add the shredded chicken to the pot and mix well.

 

Instant Pot Chicken Tortilla Soup | The Foodie Eats

Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

 

And This is the Amazing Result…

Instant Pot Chicken Tortilla Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Tortilla Soup | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 575 kcal
Author The Foodie Eats

Ingredients

  • 4 cups chicken stock
  • 15 oz. whole kernel canned corn drained
  • 30 oz. canned black beans drained
  • 19 oz. red enchilada sauce
  • 10.5 oz Rotel (Mexican style)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 tsp. sea salt
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. lime juice
  • 5 lb. rotisserie chicken cooked

Instructions

  1. Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

  2. Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.

  3. Once cook time is complete, quick-release pressure. Then remove lid. Add the shredded chicken to the pot and mix well. Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. 

  4. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

Recipe Notes

The sodium appears to be really high in this recipe. However, most of that is due to the highly seasoned skin and fat of a store-bought rotisserie chicken, which you do not add to the soup. So the actual sodium and fat content is much lower than listed. Recipe cards cannot be modified and are merely approximations anyways.

Nutrition Facts
Instant Pot Chicken Tortilla Soup
Amount Per Serving
Calories 575 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Cholesterol 146mg 49%
Sodium 1301mg 54%
Potassium 858mg 25%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 5g
Protein 53g 106%
Vitamin A 19.3%
Vitamin C 32.7%
Calcium 6.9%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Pressure Cooker Potato Soup

Pressure Cooker Potato Soup | The Foodie Eats

Pressure Cooker Potato Soup

It’s no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.

 

What’s special about this recipe?

There are a few things that I’d say set this pressure cooker potato soup apart from most. First and foremost… it’s gluten-free – which means my wife can actually eat it! That’s one of my biggest goals in life – creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I’m not the biggest fan of puréed potato soups.

 

Pressure Cooker Potato Soup | The Foodie Eats

The Process

Pressure Cooker Potato Soup | The Foodie Eats

Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

 

Pressure Cooker Potato Soup | The Foodie Eats

Add garlic…

 

Pressure Cooker Potato Soup | The Foodie Eats

…and cook for one minute more.

 

Pressure Cooker Potato Soup | The Foodie Eats

Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

 

Pressure Cooker Potato Soup | The Foodie Eats

Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

 

Pressure Cooker Potato Soup | The Foodie Eats

Pour in cream…

 

Pressure Cooker Potato Soup | The Foodie Eats

…and mix well one last time.

 

And the AMAZING Result…

Pressure Cooker Potato Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Potato Soup | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Potato Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 283 kcal
Author The Foodie Eats

Ingredients

  • 4 bacon strips cooked, fat reserved
  • 2 Tbsp. oil preferably bacon fat
  • 1/2 cups yellow onions diced
  • 1/3 cup celery diced
  • 2 1/2 tsp. salt divided
  • 1 Tbsp. garlic minced
  • 4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
  • 4 cups chicken broth
  • 1 Tbsp. cornstarch
  • 1/4 cup water
  • 1 cup heavy cream

Instructions

  1. Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!

  2. Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

  3. Add garlic and cook for one minute more.

  4. Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

  5. Meanwhile... In a small bowl, combine cornstarch and water.

  6. Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

  7. Pour in cream and mix well one last time.

  8. Serve topped with cheese, bacon, and green onions.

Nutrition Facts
Pressure Cooker Potato Soup
Amount Per Serving
Calories 283 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 32mg 11%
Sodium 527mg 22%
Potassium 881mg 25%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 7.3%
Vitamin C 14.1%
Calcium 4.9%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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