It’s funny… when I was a kid, believe it or not, lasagna was one of my favorite things to cook. Not to mention that my stepmom would request it on a regular basis. I guess I’ve always enjoyed cooking meals that take lots of preparation. Well, now I’m married, running two businesses, and have 2 kids (with a third on the way). So as you can imagine… I rarely have time to make lasagna these days. This is why I developed Instant Pot lasagna soup.
I know I’m not the first person to post a recipe for Instant Pot lasagna soup, but what I’ve done is translate my multi-hour process into about 30 minutes.
The Process
Using sauté setting – add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked – about 5-7 minutes.
Then add garlic and cook for about a minute or so.
Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.)
Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar – mix well.
Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
Meanwhile – mix ricotta cheese and fresh basil in a small bowl and set aside.
Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.
And the AMAZING Result…
★ Did you make this recipe? Please give it a star rating below!
All the comfort and flavor of lasagna, without all the effort.
Course
Soup
Cuisine
Italian
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings10
Calories372kcal
Ingredients
1/2lb.lean ground beef
1/2lb.Italian sausage
1/4cuponionsdiced
1tsp.sea salt
1/2tsp.black pepper
1tsp.fennel seeds
1Tbsp.garlicminced
6oz.tomato paste
4cupschicken brothlow sodium
15oz.tomato sauce
28oz.crushed tomatoes
1tsp.dried basil
1tsp.Italian seasoning
2Tbsp.sugar
9oz.lasagna noodles
8oz.ricotta cheese
1tsp.fresh basilfinely chopped
1/4cupparmesangrated
4oz.mozzerellagrated
Instructions
Using sauté setting - add ground beef, sausage, onions, fennel seeds, salt, and pepper to Instant Pot. Cook until meat is browned and fully cooked - about 5-7 minutes. Then add garlic and cook for about a minute or so.
Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.) Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar - mix well.
Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.
Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.
Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.
Serve soup topped with parmesan, mozzarella, and ricotta mixture.
Nutrition Facts
Instant Pot Lasagna Soup
Amount Per Serving
Calories 372Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 7g35%
Cholesterol 53mg18%
Sodium 995mg41%
Potassium 891mg25%
Total Carbohydrates 37g12%
Dietary Fiber 4g16%
Sugars 11g
Protein 22g44%
Vitamin A16.9%
Vitamin C18.7%
Calcium21.6%
Iron23.5%
* Percent Daily Values are based on a 2000 calorie diet.
And as Always… Please Pin & Share the Love!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Let me begin by saying this… I completely realize that this is not an authentic preparation of ramen. I am from a small town in Florida, so it would be impossible to even claim such. However, I have eaten authentic ramen many times! So when you combine my love for authentic food, my lack of 2 days of time to prepare one meal, and my love for all things Instant Pot… you get this pressure cooker ramen recipe!
All that being said… I also wanted to create a recipe where you could get all of the ingredients from any grocery store. I know that Asian grocery stores are not available in all areas (our closest one is about 45 minutes away), so I’ve modified this method to come as close as possible. There is only one ingredient listed that I got from an Asian market – dried kelp (seaweed) aka kombu. I’ve listed it as optional, but I highly recommend at least ordering it online.
What’s different from authentic to pressure cooker ramen?
Well, the biggest difference between ramen you would get in Japan and this pressure cooker ramen is simple: time! Ramen masters will cook their broth anywhere from 10 hours to 2 days! So obviously we are not gonna reach the level of depth in flavor. Our cheat in this recipe is to start with chicken broth instead of water. It’s a small change with BIG difference.
How to fake the noodles…
We’re using angel hair pasta in this pressure cooker ramen recipe. And at first glance you might think that it’s ridiculous. But we’re actually cooking them in salted water with cornstarch to transform their texture. The cornstarch gives the noodles a chewy texture that will remind you of traditional ramen noodles. You could also use instant ramen noodles instead. You will end up in the same place.
The Process
Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.
Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil.
Boil for about 15 minutes, removing all the scum as it boils.
There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.
Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.
Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.
Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.
To make the tare… In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.
Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.
Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.
Using a mortar and pestle (or spice grinder) – grind up sesame seeds.
Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.
Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.
Once pressure cooker time is complete, pass the broth through a fine mesh strainer into a large bowl.
Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.
Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.
Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.
Using a serving bowl with high side and wide rim – add 1/2 cup of tare.
Then (for spicy option) add 2 tablespoons of garlic chili sauce…
…and mix well.
Then add 2 cups of broth to bowl.
Add noodles to broth and mix well to coat well with sauce.
And the result is…
Homemade Pressure Cooker Ramen!
Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.
★ Did you make this recipe? Please give it a star rating below!
Rich and flavorful broth for this pressure cooker ramen recipe with a "creamy" consistency and spicy option.
Course
Soup
Cuisine
Japanese
Prep Time30minutes
Cook Time2hours30minutes
Total Time3hours
Servings8
Calories559kcal
AuthorThe Foodie Eats
Ingredients
4lbs.chicken backs, wings, and/or feet
8cupschicken brothlow sodium
2 1/2cupssakeseparated
4cupswaterseparated
4eggs
1/2cuptamari
1/2cupmirin
1oz.dried mushroomsshitake or porcini
1leek (white part only)washed thoroughly
1garlic bulbsliced in half
1oz.dried kelpoptional
4boneless chicken thighs
2cupsbean sprouts
2cupsnapa cabbageroughly chopped
1/4cupsesame seedsground
2Tbsp.cornstarch
12oz.angel hair pasta
1/2cupchili garlic sauce
1cupgreen onionssliced
.2ozroasted seaweed
Instructions
For the broth...
Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.
Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil. Boil for about 15 minutes, removing all the scum as it boils. There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.
Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.
Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.
Pass the broth through a fine mesh strainer into a large bowl. Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.
For the eggs...
Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.
Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.
Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.
For the tare...
In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.
For the chicken...
Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.
Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.
For veggies and noodles...
Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water.
First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible.
Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.
Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.
To build the bowl...
Using a serving bowl with high side and wide rim – add 1/2 cup of tare. Then (for spicy option) add 2 tablespoons of garlic chili sauce and mix well. Then add 2 cups of broth to bowl.
Add noodles to broth and mix well to coat well with sauce.
Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.
Nutrition Facts
Pressure Cooker Ramen - Creamy Chicken
Amount Per Serving
Calories 559Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 4g20%
Cholesterol 137mg46%
Sodium 1012mg42%
Potassium 657mg19%
Total Carbohydrates 59g20%
Dietary Fiber 4g16%
Sugars 9g
Protein 25g50%
Vitamin A7.6%
Vitamin C13.9%
Calcium12.1%
Iron18.1%
* Percent Daily Values are based on a 2000 calorie diet.
And as Always… Please Pin & Share the Love!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Whether you grew up eating oxtail or you’re brand new to the experience, this Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth of fresh ginger, the heat of Scotch bonnet pepper, and the sweetness of caramelized brown sugar, this soup presents a bold, yet perfectly balanced, flavor.
Oxtail stew is traditionally slow-cooked, with a cook time upward of three hours. Fortunately, with our friend the Instant Pot, we now can create a delicious pressure cooker oxtail stew in less than two hours!
What is Oxtail?
Though I grew up eating oxtail, my wife didn’t. So, when I said that I was making pressure cooker oxtail stew for dinner, my wife asked me… “What is oxtail?”
The quick answer: Oxtail is the the tail of a cow. However, what my wife really wanted to know was what to expect as far as the quality, texture and taste of oxtail. Though oxtail is bony and a gelatin-rich meat, perfect for braising, stew and stock, the meat itself is similar in texture to pot roast.
Oxtail used to be considered a “poor man’s food.” However, as oxtail has gained popularity among connoisseurs and foodies, the price has gone up considerably. No longer a budget meal, oxtail stew remains a popular, and delicious dish.
The Process
Add salt, pepper, and brown sugar to mixing bowl.
Whisk them together, making sure to break up the brown sugar.
Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.
Turn on sauté setting. Once hot – add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.
Meanwhile – add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.
Continue browning until each side is caramelized.
Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don’t you dare wash out this amazing fond!
Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits.
Then add ginger, garlic, and half of the green onions – cook for 2 minutes or so.
Add Worcestershire and continue cooking for a minute or two.
Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).
Carefully remove oxtails and set them aside in a large bowl. Cover with foil.
Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients.
Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.
Meanwhile – make a cornstarch slurry.
Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil.
Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.
The Delicious Result!
Perfect Pressure Cooker Oxtail Stew
★ Did you make this recipe? Please give it a star rating below!
Add salt, pepper, and brown sugar to mixing bowl. Whisk them together, making sure to break up the brown sugar. Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.
Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.
Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.
Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don't you dare wash out this amazing fond! Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits. Then add ginger, garlic, and half of the green onions - cook for 2 minutes or so. Add Worcestershire and continue cooking for a minute or two.
Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).
Carefully remove oxtails and set them aside in a large bowl. Cover with foil. Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients. Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.
Meanwhile - make a cornstarch slurry.
Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil. Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.
Serve with rice. Enjoy!
Nutrition Facts
Pressure Cooker Jamaican Oxtail Stew
Amount Per Serving
Calories 681Calories from Fat 270
% Daily Value*
Total Fat 30g46%
Saturated Fat 12g60%
Cholesterol 249mg83%
Sodium 787mg33%
Potassium 554mg16%
Total Carbohydrates 26g9%
Dietary Fiber 2g8%
Sugars 13g
Protein 74g148%
Vitamin A105.6%
Vitamin C14.7%
Calcium10.6%
Iron56.5%
* Percent Daily Values are based on a 2000 calorie diet.
And as Always… Please Pin & Share the Love!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Not all slow cooker chicken tortilla soup recipes are created equally. This one is so good that the first time I made it, I actually hurt myself by having thirds. But I had no regrets about it! It does require an “extra” step: cooking a whole chicken to use both the meat and broth. We did this overnight, then removed the chicken and added remaining ingredients in the morning.
2 Reasons to Use a Whole Chicken
With two little ones at home (and a third on the way), we’re always looking for ways to save a few bucks. Buying whole chickens is a no-brainer for using since they’re usually the cheapest meat at the grocery store.
But even more than for saving money, the increased taste factor from using a whole chicken in this soup is the main reason. Sure, you can use chicken breasts and store-bought broth and they’ll work just fine. But the depth of flavor from this method takes this soup to another level.
Is it worth the extra step?
I will admit… while developing this recipe, I wondered to myself if I was wasting my time by cooking a whole chicken first. In my head I thought it would be worth it, but I really just didn’t know. Then, after my wife took her first bite, I knew I had made the right decision. She said something like, “Okay, this might be the best thing you’ve ever cooked.” I’ll take it!
Incredibly rich and flavorful, without too much spice.
Course
Soup
Cuisine
Mexican
Prep Time5minutes
Cook Time8hours
Total Time8hours5minutes
Servings8
Calories248kcal
Ingredients
5lb.whole chicken
1onionquartered
2carrotsroughly chopped
2celery stalksroughly chopped
1can whole kernel corndrained
2cans black beansdrained
19oz.can red enchilada sauce
10.5oz.can Rotel (Meixican Style)
1red bell pepperdiced
1green bell pepperdiced
2tsp.sea salt
2tsp.cumin
1tsp.chili powder
1tsp.garlic powder
1tsp.onion powder
1Tbsp.lime juice
Instructions
Stuff the chicken with onion, carrots, and celery. Place in slow cooker and cook on high for 4 hours (or low for 7 hours). Once done - remove all chicken from cooker, leaving only the juices.
Add all remaining ingredients and cook on high for 3 hours. Meanwhile, remove all meat from bones and shred it. Set aside in refrigerator. Discard all skin and bones.
Switch slow cooker to low or warm and add chicken. Mix well and let sit for about 30 minutes, so that chicken can absorb some of the juices.
Serve and enjoy!
Recipe Notes
Top soup with shredded cheddar, avocado, crushed tortilla chips, and cilantro.
Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 248Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 3g15%
Cholesterol 63mg21%
Sodium 1158mg48%
Potassium 430mg12%
Total Carbohydrates 13g4%
Dietary Fiber 3g12%
Sugars 8g
Protein 18g36%
Vitamin A78.5%
Vitamin C48.5%
Calcium5%
Iron15%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Now I know this is not an everyday thing. But trust me… when you have the time, there is no other single better way to take your cooking to the next level than making your own stock. There are a few reasons why I find making pressure cooker bone broth so much better than on the stovetop. First, you will reduce your cook time by more than half. And secondly, none of your stock will evaporate in a pressure cooker, so you get more in the end!
The Process
Preheat oven to 500 degrees. Place beef bones on a baking sheet and cook for 45 minutes.
Meanwhile – add all other ingredients (except wine and water) to a large mixing bowl.
Once bones have roasted, transfer ingredients from mixing bowl to roasting tray and continue baking for another 20 minutes.
After 20 minutes, remove from oven.
Immediately add wine to baking sheet and scrape up any bits stuck to tray.
Transfer all ingredients to pressure cooker.
Add water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
Skim off as much fat as you can.
Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
Save the Homemade Bone Broth for the Good Stuff!
Some of my favorite ways to use these bone broths are as follows:
2 Different recipes for rich, delicious chicken or beef stock.
Course
Soup
Cuisine
Soup
Prep Time5minutes
Cook Time2hours55minutes
Total Time3hours
Servings20cups
Calories170kcal
AuthorThe Foodie Eats
Ingredients
For Chicken Bone Broth:
4chicken leg quartersskin removed
2large yellow onionsroughly chopped
3medium carrotsroughly chopped
2stalks celeryroughly chopped
1Tbsp.black peppercorns
6sprigs thyme
1bay leaf
10cupswater
For Beef Bone Broth:
3lbs.beef marrow bones
2large yellow onionsroughly chopped
3medium carrotsroughly chopped
2stalks celeryroughly chopped
6thyme sprigs
1rosemary sprig
2bay leaves
6garlic cloves
3Tbsp.tomato paste
2cupsred wine
10cupswater
Instructions
For Chicken Bone Broth:
Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.
Transfer chicken to pressure cooker, along with all other ingredients, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.
For Bone Broth:
Preheat oven to 500 degrees. Place beef bones on a baking sheet and cook for 45 minutes. Add all other ingredients (except wine and water) to baking sheet and continue baking for another 20 minutes.
Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.
Transfer all ingredients to pressure cooker, along with water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.
Recipe Notes
The nutritional information on this recipe is a little skewed because you are not actually eating all the ingredients listed. It is obviously much, much lower - especially the calories.
Nutrition Facts
Pressure Cooker Bone Broth
Amount Per Serving (1 cup)
Calories 170Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 73mg3%
Potassium 240mg7%
Total Carbohydrates 6g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 5g10%
Vitamin A64%
Vitamin C5.7%
Calcium3.4%
Iron5.7%
* Percent Daily Values are based on a 2000 calorie diet.
And as Always… Please Pin & Share the Love!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
I had never even heard of pho until a few years ago. But once I tasted it, I immediately had a new favorite food. I’m not kidding. A great bowl of pho is my favorite food in the whole world. So, for that reason, I was a little reluctant to post a recipe. I have a pretty high standard for pho broth. This pressure cooker pho has all the flavor of an authentic preparation, but in a fraction of the time. Even though this easy pho recipe takes more time than most Instant Pot pho recipes, the depth of flavor that is achieved is worth a few extra minutes.
Easy Pho Recipe – But it Takes a Little Time…
There’s no doubt that my Instant Pot is currently my favorite kitchen tool. I love the versatility and precision that comes with it. But I may be the only person that refuses to sacrifice quality for time’s sake. I would much rather spend a few more minutes and end up with a meal that is amazing than cut corners and just barely enjoy my dinner.
That being said… this recipe will take a while to cook. While the prep is very easy, there’s about 2-hour total cook time. It will take your IP about 20 minutes to come to pressure, then a 60-minute cook time, and finally 30 minutes of natural pressure release. So this is not an everyday type meal. But, when you’re ready for something special, it’s worth every minute!
Why Not Splurge a Little?
I’ve prepare this dish using several different choices of meat. And I must say, without a doubt, it’s worth it to spend a few more dollars for filet mignon. The tenderness is just in a league of its own. If you do decide to use filet, I recommend using the thinner end cuts of the tenderloin. Nobody usually wants these for steaks, so they are always available in the grocery store.
★ Did you make this recipe? Please give it a star rating below!
This easy pho recipe tastes nearly authentic, in a fraction of the time.
Course
Soup
Cuisine
Vietnamese
Prep Time5minutes
Cook Time1hour55minutes
Total Time2hours
Servings6
Calories699kcal
AuthorThe Foodie Eats
Ingredients
2-3lbs.beef shank
12cupswater
2inchesfresh gingerpeeled
1large yellow onionroughly chopped
1/4cupfish sauce
1Tbsp.sugar
5star anise
3cloves
1cinnamon stick
1/4tsp.fennel seed
1/2tsp.coriander seed
1Tbsp.salt
2bay leaves
1lb.filet mignon (or top sirloin)thinly sliced
14oz.rice noodles
1small yellow onionthinly sliced
1Tbsp.cilantrofinely chopped
2scallionsthinly sliced
Instructions
Place the following ingredients in pressure cooker and lock lid - beef shank, water, ginger, onion, fish sauce, star anise, cloves, cinnamon, fennel seed, salt, bay leaves.
Set manual time for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for about 30 minutes, then release all remaining pressure.
Line a colander with cheese cloth and pour broth into stovetop pot to keep hot until ready to serve. Discard all cooked ingredients, since all you will eat is the broth. Feel free to skim as much of the fat from surface as you like. Some fat is good, so don't remove all of it.
Prepare rice noodles according to instructions and set aside.
Place equal amounts of uncooked steak into 4 bowls. Do the same with the noodles. Pour boiling broth over steak (this is what cooks the meat) and allow to sit for a minute or two.
Top each bowl with sliced onions, cilantro, and scallions. Serve immediately!
Recipe Notes
For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.
Nutrition Facts
Pressure Cooker Pho
Amount Per Serving
Calories 699Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 8g40%
Cholesterol 111mg37%
Sodium 2003mg83%
Potassium 1039mg30%
Total Carbohydrates 68g23%
Dietary Fiber 2g8%
Sugars 8g
Protein 50g100%
Vitamin A4.1%
Vitamin C8.4%
Calcium10.8%
Iron37.1%
* Percent Daily Values are based on a 2000 calorie diet.
Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good as my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this pressure cooker chicken and rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.
Few Ingredients. Few steps.
Ya gotta love a recipe that doesn’t require many ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers delicious flavor. I mean, the toughest part of this pressure cooker chicken and rice is trying to remove the whole chicken from the pressure cooker. Then just remove the meat from the bones while the rice cooks, and add it back. Anyone can do this! Anyone.
And as Always… Please Pin & Share the Love!
★ Did you make this recipe? Please give it a star rating below!
Shredded chicken with perfect rice in delicious broth.
Course
Soup
Cuisine
Southern
Prep Time5minutes
Cook Time1hour25minutes
Total Time1hour30minutes
Servings12
Calories440kcal
AuthorThe Foodie Eats
Ingredients
4lb.whole young chicken
2quartswater
2cupsbasmati rice
4tsp.salt
2tsp.black pepperseparated
2Tbsp.lemon juice
Instructions
Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.
Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
Serve and enjoy!
Recipe Notes
I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy. This recipe also produces some delicous broth. While we love serving the chicken and rice with broth in the bowl, you can easily strain the broth out if you prefer.
Nutrition Facts
Grandma B's Instant Pot Chicken and Rice
Amount Per Serving
Calories 440Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 6g30%
Cholesterol 113mg38%
Sodium 752mg31%
Potassium 332mg9%
Total Carbohydrates 25g8%
Protein 30g60%
Vitamin A4.3%
Vitamin C4.1%
Calcium3.4%
Iron9.4%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. This adaptation of my Granny’s chili, with just three easy steps, is 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!
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 lbs of beef, and it’s fair share of beans as well!
And as Always… Please Pin & Share the Love!
★ Did you make this recipe? Please give it a star rating below!
A quick chili recipe with amazing flavor and a twist!
Course
Soup
Cuisine
American
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings6
Calories549kcal
AuthorThe Foodie Eats
Ingredients
2lbs.ground beef
1tsp.black pepper
3tsp.saltdivided
1large oniondiced
1Tbsp.garlicminced
2Tbsp.chili powder
1tsp.cumin
1tsp.oregano
¼tsp.cayenne
1tspsugar
1large green pepperdiced
28oz.can tomatoespetite diced
1cupchicken stock
1bay leaf
36oz.canned red kidney beansdrained and rinsed
14.75ozcanned creamed corn
2Tbsp.cornstarch
3Tbsp.water
Instructions
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.
Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
Meanwhile - In small bowl, stir water and cornstarch until smooth.
Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
Switch IP to warm setting, then serve and enjoy!
Nutrition Facts
Pressure Cooker Chili
Amount Per Serving
Calories 549Calories from Fat 288
% Daily Value*
Total Fat 32g49%
Saturated Fat 12g60%
Cholesterol 108mg36%
Sodium 1572mg66%
Potassium 1134mg32%
Total Carbohydrates 36g12%
Dietary Fiber 6g24%
Sugars 11g
Protein 31g62%
Vitamin A39.6%
Vitamin C40.7%
Calcium12.6%
Iron38.5%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.
The Process
Wash whole baby bella mushrooms.
In several batches, dice mushrooms.
In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.
Cook until mushrooms have released their juices and mostly evaporated.
Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
Rich mushroom soup with "condensed" texture, perfect for casseroles.
Course
Soup
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings6
Calories175kcal
AuthorThe Foodie Eats
Ingredients
24oz.baby bella mushroomsdiced
3Tbsp.olive oil
1Tbsp.sea salt
1/2tsp.black pepper
1Tbsp.garlicminced
3cupssoy milkor plain almond milk
2tsp.onion powder
1/4cupcornstarch
Instructions
In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
Refrigerate and use in your favorite casserole recipe. Enjoy!
Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 175Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Sodium 1024mg43%
Potassium 705mg20%
Total Carbohydrates 16g5%
Dietary Fiber 1g4%
Sugars 5g
Protein 6g12%
Vitamin A9.5%
Vitamin C12%
Calcium20.3%
Iron6.9%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Can you smell that? The first smells of Fall are in our kitchen. Not only is the weather about to be amazing, but we are super excited to share some recipes full of that warmth and spiciness that only Autumn can deliver. And this Instant Pot pumpkin soup is only the beginning! It’s both vegan (aka plant-based) and gluten-free, with a non-traditional flavor profile.
Using the sauté setting - add oil and cook onions until soft and translucent (about 3 - 4 minutes), stirring constantly to prevent burning/browning. Then add cauliflower florets, 1 tsp. of salt, and black pepper and continue cooking for another 5 minutes, stirring frequently. Next add vinegar and cook for another minute or two, until mostly evaporated.
Add broth, pumpkin, cardamom, nutmeg, molasses, and 2 tsp. of salt to IP. Mix well. Lock lid and switch to manual setting for 5 minutes.
Once cook time is complete, rapid-release pressure. Then remove lid.
Using and immersion blender - blend soup until completely smooth. Or transfer to a high-powered blender (in batches). Remove the round insert from top of the blender and cover the hole with a towel. Blend slowly at first, increasing speed incrementally to avoid mess. Blend until incredibly smooth.
Serve and enjoy!
Notes
Top with your condiments of choice, like pumpkin seeds. Pictured with sautéed mushrooms, cashew cream, and green onions.
3.5.3226
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
(seaweed) aka kombu. I’ve listed it as optional, but I highly recommend at least ordering it 
chicken tortilla soup recipes are created equally. This one is so good that the first time I made it, I actually hurt myself by having thirds. But I had no regrets about it! It does require an “extra” step: cooking a whole chicken to use both the meat and broth. We did this overnight, then removed the chicken and added remaining ingredients in the morning. 
chicken and rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.
