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Gluten-Free Instant Pot Recipes Soup

Instant Pot Sausage, Potato and Kale Soup

Sausage, Potato and Kale Soup in bowl with tomatoes in background

Instant Pot Sausage Potato and Kale Soup

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 Instant Pot sausage potato and kale soup delivers!

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

 

Sausage, Potato and Kale Soup in bowl with tomatoes in background

 

Suggested Ingredients for Whole 30 Compliance

Pacific Chicken Bone Broth for Instant Pot Sausage Potato and Kale Soup

Aidells Chicken & Apple Sausage for Instant Pot Sausage Potato and Kale Soup

The Process

sausage frying in Instant Pot

Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.

 

sautéing onions, carrots, celery, and thyme in Instant Pot

Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.

 

soup ingredients in Instant Pot

Add all remaining ingredients (except sausage) to pot…

 

raw kale in Instant Pot

…and mix well. Lock lick and cook for 5 minutes at high pressure.

 

sausage, potato and kale soup in Instant Pot

Once time is complete, quick­-release pressure then remove lid. Remove bay leaf and thyme sprigs. Add sausage slices to pot and mix well.

 

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Instant Pot Sausage, Potato and Kale Soup image for Pinterest

 

More Instant Pot Soups:

 

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Instant Pot Sausage, Potato and Kale Soup

This soup is so easy to make you might be surprised it's as delicious as it is - complete with crispy sausage and kale!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 221 kcal
Author The Foodie Eats

Ingredients

  • 12 oz. sausage links sliced
  • 1 Tbsp. olive oil
  • 1 lb. petite gold potatoes 1/2-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1/2 cup yellow onion diced
  • 1/3 cup carrots sliced
  • 1/4 cup stalk celery diced
  • 6 thyme sprigs
  • 1 bay leaf
  • 6 cups chicken stock
  • 4 tomatoes diced
  • 8 oz. kale de-­ribbed, roughly torn
  • 2 tsp. sea salt
  • 1/2 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. Lock lick and cook for 5 minutes at high pressure.

  5. Once time is complete, quick­-release pressure then remove lid.

  6. Remove bay leaf and thyme sprigs. Add sausage slices to pot and mix well.

  7. Serve and enjoy!
Nutrition Facts
Instant Pot Sausage, Potato and Kale Soup
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 634mg 26%
Potassium 686mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin A 69.1%
Vitamin C 50.3%
Calcium 6.8%
Iron 15.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Gluten-Free Instant Pot Recipes Soup

Instant Pot Split Pea Soup with Leftover Ham

Instant Pot Split Pea Soup | The Foodie Eats

Instant Pot Split Pea Soup

I know there are a lot of Instant Pot split pea soup recipes out there. I debated whether or not to even post one, until I realized this method was truly different. I don’t know about you, but I’m not the biggest fan of eating a bowl of complete mush – which is what we usually associate with split pea soup. So to avoid that, I did a few things that are not the “norm.”

Most people will swear that you don’t need to soak split peas. And while technically you don’t have to soak them, there are two huge benefits to doing so. First, they digest more easily – meaning less gas. Some people say unsoaked beans don’t affect them, but soaking them has been proven to make digestion easier by helping break down the sugars. Secondly, soaking them reduces the cook time. And since I’m trying to cook them as quickly as possible (and avoid them turning to mush), soaking them was the better choice for me.

 

Instant Pot Split Pea Soup | The Foodie Eats

 

The Process

Instant Pot Split Pea Soup | The Foodie Eats

Pour 2 tablespoons of salt into a large bowl.

 

Instant Pot Split Pea Soup | The Foodie Eats

Fill bowl with lukewarm and stir to dissolve salt.

 

Instant Pot Split Pea Soup | The Foodie Eats

Add peas to bowl and let sit overnight (or for minimum of 4 hours).

 

Instant Pot Split Pea Soup | The Foodie Eats

Add onions, carrots, and celery to pot.

 

Instant Pot Split Pea Soup | The Foodie Eats

Also add thyme, garlic, and bay leaf.

 

Instant Pot Split Pea Soup | The Foodie Eats

Then add peas…

 

Instant Pot Split Pea Soup | The Foodie Eats

…along with broth, Worcestershire, and salt.

 

Instant Pot Split Pea Soup | The Foodie Eats

Finally add ham pieces…

 

Instant Pot Split Pea Soup | The Foodie Eats

…and give a good mix. Lock lid and cook for 10 minutes at high pressure. For slightly al dente peas (which I prefer), cook for 7 minutes instead.

 

Instant Pot Split Pea Soup | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

And this is the AMAZING Result…

Instant Pot Split Pea Soup | The Foodie Eats

 

More bean soup recipes:

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Instant Pot Split Pea Soup | The Foodie Eats

 

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Instant Pot Split Pea Soup | The Foodie Eats
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Instant Pot Split Pea Soup with Leftover Ham

This soup could not be any easier to make. But you would never know it because the flavor is truly incredible.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 307 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. green split peas soaked overnight
  • 1/2 cup yellow onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 6 thyme sprigs
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. sea salt
  • 8 oz. ham pieces

Instructions

  1. Pour 2 tablespoons of salt into a large bowl. Fill bowl with lukewarm and stir to dissolve salt. Add peas to bowl and let sit overnight (or for minimum of 8 hours). Then rinse peas well.

  2. Add all ingredients to pot and give a good mix.

  3. For slightly al dente peas (which I prefer), lock lid and cook for 7 minutes at high pressure. Otherwise, cook for 10 minutes instead. 

  4. Once cook time is complete, quick-release pressure. Remove bay leaf and thyme sprigs. Serve with rice or as-is.

Nutrition Facts
Instant Pot Split Pea Soup with Leftover Ham
Amount Per Serving
Calories 307 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 671mg 28%
Potassium 898mg 26%
Total Carbohydrates 40g 13%
Dietary Fiber 15g 60%
Sugars 6g
Protein 24g 48%
Vitamin A 56.4%
Vitamin C 6%
Calcium 5.9%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Recipes Soup

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup | The Foodie Eats

Instant Pot Chicken Noodle Soup

They say that there are healing properties in chicken noodle soup. I wouldn’t dare say that is not true. However, I think the real healing is in the broth! Using a whole chicken to make this Instant Pot chicken noodle soup, along with the blend of aromatics, is what sets this apart from most. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. Might as well buy a can of Campbells.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

The Process

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Meanwhile, remove all meat from chicken. Discard skin and bones.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Return meat to pot and give a good mix. Serve hot!

 

And this is the AMAZING Result…

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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Please give it a star rating below! ★

Instant Pot Chicken Noodle Soup | The Foodie Eats
5 from 1 vote
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Instant Pot Chicken Noodle Soup

This version of the timeless classic has full-bodied flavors and is ridiculously comforting.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 247 kcal
Author The Foodie Eats

Ingredients

  • 5 lb. whole chicken
  • 1 large onion roughly chopped
  • 6 thyme sprigs
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1 Tbsp. lemon juice
  • 12 oz. egg noodles

Instructions

  1. Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper. Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

  2. Meanwhile... chop all your other veggies.

  3. Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

  4. Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time. Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

  5. Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

  6. Meanwhile... remove all meat from chicken and shred into bite-size pieces. Discard skin and bones.

  7. Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

  8. Return meat to pot and give a good mix. Serve hot!

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 247 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 535mg 22%
Potassium 262mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 15g 30%
Vitamin A 38.4%
Vitamin C 6.1%
Calcium 3.2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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Entrée Instant Pot Recipes Side Soup

Instant Pot Farro Risotto with Parmesan Cheese

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Instant Pot Farro Risotto with Parmesan Cheese

I love being creative with food and trying new things. Before early last year, I had never tried (or even heard of) farro. Well, more than likely, I had heard of it but just ignored it because I had no idea what is was… a grain. It’s similar to rice is size, but with a much heartier texture. So, since it was like rice, the idea was to try it in risotto! This Instant Pot farro risotto is the result.

 

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro “risotto” will be more on the brothy side.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

The Process

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Using sauté setting… melt butter.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add onions and cook until soft and translucent (about 3 minutes), stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Next, add garlic and cook for another 30 seconds.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Then add farro to pot…

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

…and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add wine and give a good mix.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Finally, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

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

 

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

Add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Farro Risotto with Parmesan Cheese | The Foodie Eats

 

★ Did you make this Instant Pot Farro Risotto?

Please give it a star rating below!★

Instant Pot Farro Risotto with Parmesan Cheese

While this is called risotto, the final product is different than traditional risotto. It is more brothy and less creamy. Still delicious!

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter
  • 1/2 cup onions diced
  • 1 Tbsp. garlic minced
  • 1 1/2 cups farro
  • 1 tsp. sea salt
  • 3/4 cup dry white wine
  • 3 1/2 cups chicken broth
  • 1 Tbsp. lemon juice
  • 1/2 cup Parmesan cheese grated

Instructions

  1. Using sauté setting… melt butter. Add onions and cook until soft and translucent (about 3 minutes), stirring frequently. Next, add garlic and cook for another 30 seconds.

  2. Then add farro to pot and stir well, making sure to coat each grain with the butter. Cook for about one minute to toast, stirring frequently.

  3. Add wine and give a good mix. Cook until nearly all the wine has been absorbed into farro (about 4 minutes), stirring almost constantly.

  4. Now, add chicken broth and salt and mix well. Lock lid and cook for 10 minutes at high pressure.

  5. Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

  6. Finally, add lemon juice and parmesan cheese to pot, give a good mix, and allow to sit for another few minutes before serving. Top with shaved parmesan.

Recipe Notes

While this recipe is called risotto, the final product will be significantly different than traditional risotto. Both the cooking style and flavors are the same, but we're using a totally different grain which will create a completely different texture and broth. Rice causes a much more starchy/creamy consistency, while farro "risotto" will more on the brothy side.

Nutrition Facts
Instant Pot Farro Risotto with Parmesan Cheese
Amount Per Serving
Calories 200 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 301mg 13%
Potassium 231mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 1g
Protein 6g 12%
Vitamin A 2%
Vitamin C 2.5%
Calcium 2.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

Pressure Cooker Chili

Pressure Cooker Chili - The Foodie Eats

Pressure Cooker 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. This pressure cooker chili is an adaptation of my Granny’s chili. And with just three easy steps, it’s one of my favorites. Just brown the beef and onions, add the majority of ingredients and cook for 12 minutes on high pressure, then add the remaining ingredients, stir and enjoy!

 

Pressure Cooker Chili - The Foodie Eats

The Secret Ingredient

This chili contains a not so traditional ingredient that makes all the difference- creamed corn. Trust us on this one. The creamed corn adds just a hint of sweetness that perfectly balances out the spice of this otherwise traditional chili. Once you try it, you may never make chili without it again.

 

Why the Cornstarch?

Growing up, Granny always added a slurry of flour and water to thicken the chili to her liking. It’s one of those family traditions that’s been passed down with the recipe. However, once my wife developed gluten intolerance, we needed to make this this recipe gluten-free. The quick fix was to create a slurry with cornstarch and water instead. While this step is optional, it creates a thicker, heartier chili.

 

Beans or No Beans?

There’s a great debate among chili lovers about the place of beans in a pot of chili. Some believe beans have no place in chili, while others insist they must be in the dish. We found this article about the great bean debate, and the history of chili, to be fascinating. After reading, we have to divulge, our chili doesn’t fall into the “traditional” Texas chili category, or the South American category. Rather, our chili is based on a southern style chili that we ate growing up. Almost always served with cornbread, this chili has a hearty 2 pounds of beef, and it’s fair share of beans as well!

 

The Process

Pressure Cooker Chili - The Foodie Eats

Using sauté setting – Place beef, onions, salt, and black pepper in pot.

 

Pressure Cooker Chili - The Foodie Eats

Cook until beef is fully browned, mixing often.

 

Pressure Cooker Chili - The Foodie Eats

Pour beef into a fine mesh strainer to drain off fat. Then return to pot.

 

Pressure Cooker Chili - The Foodie Eats

Add garlic and cook for one more minute.

 

Pressure Cooker Chili - The Foodie Eats

Add all spices… chili powder, cumin, oregano, cayenne, and sugar.

 

Pressure Cooker Chili - The Foodie Eats

Then add remaining ingredients… green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf.

 

Pressure Cooker Chili - The Foodie Eats

Give all ingredients a good mix. Lock lid and cook for 12 minutes on high pressure.

 

Pressure Cooker Chili - The Foodie Eats

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

 

Pressure Cooker Chili - The Foodie Eats

Meanwhile – In small bowl, stir water and cornstarch until smooth.

 

Pressure Cooker Chili - The Foodie Eats

Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

 

And this is the AMAZING Result…

Pressure Cooker Chili - The Foodie Eats

 

★ Did you make this Pressure Cooker Chili?

Please give it a star rating below!

 

Pressure Cooker Chili - The Foodie Eats
5 from 1 vote
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Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 14
Calories 286 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 2 tsp. salt divided
  • 1 cup yellow onion diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 cup green bell pepper diced
  • 28 oz. canned tomatoes petite diced
  • 1 cup chicken broth
  • 1 bay leaf
  • 32 oz. canned red kidney beans drained, rinsed
  • 14.75 oz canned creamed corn
  • 2 Tbsp. cornstarch
  • 1/4 cup 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 and cook for 12 minutes on high pressure.

  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.

  4. Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting. 

  5. Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

  6. Top with favorite toppings or non at all. Serve and enjoy!

Nutrition Facts
Pressure Cooker Chili
Amount Per Serving
Calories 286 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 46mg 15%
Sodium 684mg 29%
Potassium 660mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 5g
Protein 17g 34%
Vitamin A 17.1%
Vitamin C 20.5%
Calcium 7.4%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

Pressure Cooker 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 Butternut Squash Soup

Instant Pot Butternut Squash Soup | The Foodie Eats

Instant Pot Butternut Squash Soup

I’m gonna go out on a limb and call this a perfect Fall soup. For starters, nothing says the Fall season like butternut squash. And with the addition of apple cider, this Instant Pot butternut squash soup hits all the points that make Fall flavors special… It’s slightly sweet, herbaceous, and incredibly savory. Finally, adding the sautéed mushrooms gives it an earthy quality, and the Parmesan add the saltiness. It’s very well balanced.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

 

The Process

Instant Pot Butternut Squash Soup | The Foodie Eats

Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Cut squash roughly into 1-inch cubes, then add them to pot.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Then add a roughly chopped onion to pot.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add rosemary, thyme, and bay leaf to a piece of cheesecloth…

 

Instant Pot Butternut Squash Soup | The Foodie Eats

…and tie up with a piece of kitchen twine.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add garlic, salt, and nutmeg to pot. (Nutmeg not pictured because I almost forgot it!)

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Pour in chicken broth and apple cider, as well as adding the herb bouquet.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Give all ingredients a good mix.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Oops… almost forgot the nutmeg. Lock lid and cook at high pressure for 10 minutes.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove herb bouquet.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Using an immersion blender…

 

Instant Pot Butternut Squash Soup | The Foodie Eats

…blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add butter and stir until melted completed.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Finally, add cream and stir until well incorporated. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

 

And this is the AMAZING Result…

Instant Pot Butternut Squash Soup | The Foodie Eats

 

★ Did you make this Instant Pot Butternut Squash Soup?

Please give it a star rating below! ★

Instant Pot Butternut Squash Soup

This soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 139 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. butternut squash 6 pounds before peeling
  • 1 cup sweet onions roughly chopped
  • 1 Tbsp. garlic minced
  • 2 tsp. sea salt
  • 1 tsp. nutmeg
  • 1 rosemary sprig
  • 4 thyme sprigs
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup apple cider
  • 2 Tbsp. butter
  • 1/4 cup heavy cream

Instructions

  1. Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash. Cut squash roughly into 1-inch cubes, then add them to pot.

  2. Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.

  3. Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.

  4. Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.

  5. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.

  6. Using an immersion blender, blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

  7. Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 

  8. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

Recipe Notes

This soup has a thin consistency. If you prefer a thicker soup, use 3 cups of chicken broth instead of 4 cups.

Nutrition Facts
Instant Pot Butternut Squash Soup
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 441mg 18%
Potassium 613mg 18%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 6%
Vitamin A 292.9%
Vitamin C 37.2%
Calcium 8.2%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Butternut Squash Soup | The Foodie Eats

 

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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

More chili recipes:

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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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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 | The Foodie Eats
5 from 3 votes
Print

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.

 

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Instant Pot Chicken Chili | 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 | The Foodie Eats
5 from 2 votes
Print

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.

 

 

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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 983mg 41%
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.

 

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