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Instant Pot Lasagna Soup

Instant Pot Lasagna Soup | The Foodie Eats

Instant Pot Lasagna Soup

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.

 

Instant Pot Lasagna Soup | The Foodie Eats

 

The Process

Instant Pot Lasagna Soup | The Foodie Eats

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.

 

Instant Pot Lasagna Soup | The Foodie Eats

Then add garlic and cook for about a minute or so.

 

Instant Pot Lasagna Soup | The Foodie Eats

Add tomato paste and cook out for about a minute. (Not absolutely necessary, but it helps get rid of that canned taste.)

 

Instant Pot Lasagna Soup | The Foodie Eats

Then add chicken broth, tomato sauce, crushed tomatoes, dried basil, Italian seasoning, and sugar – mix well.

 

Instant Pot Lasagna Soup | The Foodie Eats

Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.

 

Instant Pot Lasagna Soup | The Foodie Eats

Meanwhile – mix ricotta cheese and fresh basil in a small bowl and set aside.

 

Instant Pot Lasagna Soup | The Foodie Eats

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…

Instant Pot Lasagna Soup | The Foodie Eats

 

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

Instant Pot Lasagna Soup

All the comfort and flavor of lasagna, without all the effort.

Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 372 kcal

Ingredients

  • 1/2 lb. lean ground beef
  • 1/2 lb. Italian sausage
  • 1/4 cup onions diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. fennel seeds
  • 1 Tbsp. garlic minced
  • 6 oz. tomato paste
  • 4 cups chicken broth low sodium
  • 15 oz. tomato sauce
  • 28 oz. crushed tomatoes
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 Tbsp. sugar
  • 9 oz. lasagna noodles
  • 8 oz. ricotta cheese
  • 1 tsp. fresh basil finely chopped
  • 1/4 cup parmesan grated
  • 4 oz. mozzerella grated

Instructions

  1. 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.

  2. 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.

  3. Add lasagna noodles (preferably standing up, not laying down). Lock lid and cook at high pressure for 2 minutes.

  4. Meanwhile - mix ricotta cheese and fresh basil in a small bowl and set aside.

  5. Once cook time is complete, allow pressure to release naturally for 5 minutes, then quick-release remaining pressure. Then gently mix.

  6. Serve soup topped with parmesan, mozzarella, and ricotta mixture.

Nutrition Facts
Instant Pot Lasagna Soup
Amount Per Serving
Calories 372 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 53mg 18%
Sodium 995mg 41%
Potassium 891mg 25%
Total Carbohydrates 37g 12%
Dietary Fiber 4g 16%
Sugars 11g
Protein 22g 44%
Vitamin A 16.9%
Vitamin C 18.7%
Calcium 21.6%
Iron 23.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Lasagna Soup | The Foodie Eats

 

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Entrée Instant Pot Recipes Soup

Pressure Cooker Ramen – Creamy Chicken (Spicy Option)

Pressure Cooker Ramen | The Foodie Eats

Pressure Cooker Ramen

Creamy Chicken with Spicy Option

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.

 

Pressure Cooker Ramen | The Foodie Eats

 

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

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil.

 

Pressure Cooker Ramen | The Foodie Eats

Boil for about 15 minutes, removing all the scum as it boils.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

Using a mortar and pestle (or spice grinder) – grind up sesame seeds.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

Once pressure cooker time is complete, pass the broth through a fine mesh strainer into a large bowl.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

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.

 

Pressure Cooker Ramen | The Foodie Eats

Using a serving bowl with high side and wide rim – add 1/2 cup of tare.

 

Pressure Cooker Ramen | The Foodie Eats

Then (for spicy option) add 2 tablespoons of garlic chili sauce…

 

Pressure Cooker Ramen | The Foodie Eats

…and mix well.

 

Pressure Cooker Ramen | The Foodie Eats

Then add 2 cups of broth to bowl.

 

Pressure Cooker Ramen | The Foodie Eats

Add noodles to broth and mix well to coat well with sauce.

 

And the result is…

Homemade Pressure Cooker Ramen!

Pressure Cooker Ramen | The Foodie Eats

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!

Pressure Cooker Ramen - Creamy Chicken

Rich and flavorful broth for this pressure cooker ramen recipe with a "creamy" consistency and spicy option.

Course Soup
Cuisine Japanese
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8
Calories 559 kcal
Author The Foodie Eats

Ingredients

  • 4 lbs. chicken backs, wings, and/or feet
  • 8 cups chicken broth low sodium
  • 2 1/2 cups sake separated
  • 4 cups water separated
  • 4 eggs
  • 1/2 cup tamari
  • 1/2 cup mirin
  • 1 oz. dried mushrooms shitake or porcini
  • 1 leek (white part only) washed thoroughly
  • 1 garlic bulb sliced in half
  • 1 oz. dried kelp optional
  • 4 boneless chicken thighs
  • 2 cups bean sprouts
  • 2 cups napa cabbage roughly chopped
  • 1/4 cup sesame seeds ground
  • 2 Tbsp. cornstarch
  • 12 oz. angel hair pasta
  • 1/2 cup chili garlic sauce
  • 1 cup green onions sliced
  • .2 oz roasted seaweed

Instructions

For the broth...

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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...

  1. 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.

  2. 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.

  3. 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...

  1. 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...

  1. 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.

  2. 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...

  1. 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. 

  2. 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. 

  3. 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.

  4. 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...

  1. 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.

  2. Add noodles to broth and mix well to coat well with sauce.

  3. 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 559 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 137mg 46%
Sodium 1012mg 42%
Potassium 657mg 19%
Total Carbohydrates 59g 20%
Dietary Fiber 4g 16%
Sugars 9g
Protein 25g 50%
Vitamin A 7.6%
Vitamin C 13.9%
Calcium 12.1%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Ramen | The Foodie Eats

 

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

Pressure Cooker Oxtail Stew – Jamaican Style

Pressure Cooker Oxtail Stew - Close-up in white bowl | The Foodie Eats

Pressure Cooker Oxtail Stew – Jamaican Style

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!

Pressure Cooker Oxtail Stew - overhead in white bowl | The Foodie Eats

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

Pressure Cooker Oxtail Stew - seasonings in mixing bowl | The Foodie Eats

Add salt, pepper, and brown sugar to mixing bowl.

 

Pressure Cooker Oxtail Stew - seasonings whisked together | The Foodie Eats

Whisk them together, making sure to break up the brown sugar.

 

Pressure Cooker Oxtail Stew - uncooked oxtails after seasoned | The Foodie Eats

Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

 

Pressure Cooker Oxtail Stew - browning oxtails in Instant Pot | The Foodie Eats

Turn on sauté setting. Once hot – add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.

 

Pressure Cooker Oxtail Stew - Herbs placed in cheesecloth | The Foodie Eats

Meanwhile – add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

 

Pressure Cooker Oxtail Stew - Browning all sides in Instant Pot | The Foodie Eats

Continue browning until each side is caramelized.

 

Pressure Cooker Oxtail Stew - Fond in Instant Pot | The Foodie Eats

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!

 

Pressure Cooker Oxtail Stew - Using onions to deglaze the Instant Pot | The Foodie Eats

Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic | The Foodie Eats

Then add ginger, garlic, and half of the green onions – cook for 2 minutes or so.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic in Worestershire | The Foodie Eats

Add Worcestershire and continue cooking for a minute or two.

 

Pressure Cooker Oxtail Stew - all ingredients in Instant Pot before cooking | The Foodie Eats

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).

 

Pressure Cooker Oxtail Stew - fully cooked oxtails in mixing bowl | The Foodie Eats

Carefully remove oxtails and set them aside in a large bowl. Cover with foil.

 

Pressure Cooker Oxtail Stew - pass sauce through fine mesh strainer | The Foodie Eats

Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients.

 

Pressure Cooker Oxtail Stew - carrots, onions, butter beans in Instant Pot | The Foodie Eats

Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

 

Pressure Cooker Oxtail Stew - cornstarch slurry | The Foodie Eats

Meanwhile – make a cornstarch slurry.

 

Pressure Cooker Oxtail Stew - boiling veggies | The Foodie Eats

Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil.

 

Pressure Cooker Oxtail Stew - cornstarch slurry poured into Instant Pot | The Foodie Eats

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

Pressure Cooker Oxtail Stew - Close-up in white bowl with coconut rice and peas | The Foodie Eats

 

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

Pressure Cooker Jamaican Oxtail Stew

Course Main Course
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 681 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. oxtails
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 1/4 cup brown sugar
  • 1 1/2 cups yellow onions roughly chopped
  • 1 Tbsp. garlic minced
  • 3 Tbsp. fresh ginger grated
  • 6 green onions roughly chopped
  • 1 scotch bonnet pepper
  • 6 thyme sprigs
  • 12 allspice berries
  • 4 cups beef stock
  • 3 medium carrots roughly chopped
  • 2 cans butter beans drained, rinsed
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. 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.

  2. Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side. 

  3. Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

  4. 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.

  5. 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).

  6. 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.

  7. Meanwhile - make a cornstarch slurry.

  8. 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.

  9. Serve with rice. Enjoy!

Nutrition Facts
Pressure Cooker Jamaican Oxtail Stew
Amount Per Serving
Calories 681 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 249mg 83%
Sodium 787mg 33%
Potassium 554mg 16%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 13g
Protein 74g 148%
Vitamin A 105.6%
Vitamin C 14.7%
Calcium 10.6%
Iron 56.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Oxtail Stew - image for Pinterest | The Foodie Eats

 

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

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup

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. Slow Cooker Chicken Tortilla Soup | The Foodie Eats

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.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

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.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

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!

And as Always… Please Pin & Share the Love!

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup

Incredibly rich and flavorful, without too much spice.

Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 248 kcal

Ingredients

  • 5 lb. whole chicken
  • 1 onion quartered
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 can whole kernel corn drained
  • 2 cans black beans drained
  • 19 oz. can red enchilada sauce
  • 10.5 oz. can Rotel (Meixican Style)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 tsp. sea salt
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. lime juice

Instructions

  1. 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.

    Slow Cooker Chicken Tortilla Soup | The Foodie Eats
  2. 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.

  3. 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.

  4. 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 248 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 1158mg 48%
Potassium 430mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 8g
Protein 18g 36%
Vitamin A 78.5%
Vitamin C 48.5%
Calcium 5%
Iron 15%
* 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 How To Instant Pot Recipes Soup

Pressure Cooker Bone Broth – 2 Recipes for Chicken and Beef

Pressure Cooker Bone Broth | The Foodie Eats

Pressure Cooker Bone Broth

2 Recipes for Chicken and Beef

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

Pressure Cooker Bone Broth | The Foodie Eats

Preheat oven to 500 degrees. Place beef bones on a baking sheet and cook for 45 minutes.

 

Pressure Cooker Bone Broth | The Foodie Eats

Meanwhile – add all other ingredients (except wine and water) to a large mixing bowl.

 

Pressure Cooker Bone Broth | The Foodie Eats

 

Pressure Cooker Bone Broth | The Foodie Eats

Once bones have roasted, transfer ingredients from mixing bowl to roasting tray and continue baking for another 20 minutes.

 

Pressure Cooker Bone Broth | The Foodie Eats

After 20 minutes, remove from oven.

 

Pressure Cooker Bone Broth | The Foodie Eats

Immediately add wine to baking sheet and scrape up any bits stuck to tray.

 

Pressure Cooker Bone Broth | The Foodie Eats

Transfer all ingredients to pressure cooker.

 

Pressure Cooker Bone Broth | The Foodie Eats

Add water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Bone Broth | The Foodie Eats

Skim off as much fat as you can.

 

Pressure Cooker Bone Broth | The Foodie Eats

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.

Pressure Cooker Bone Broth | The Foodie Eats

Save the Homemade Bone Broth for the Good Stuff!

Some of my favorite ways to use these bone broths are as follows:

Pressure Cooker Beef Stew

Pressure Cooker Mushroom Risotto

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Bone Broth | The Foodie Eats

 

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Pressure Cooker Bone Broth | The Foodie Eats
5 from 1 vote
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Pressure Cooker Bone Broth

2 Different recipes for rich, delicious chicken or beef stock.

Course Soup
Cuisine Soup
Prep Time 5 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours
Servings 20 cups
Calories 170 kcal
Author The Foodie Eats

Ingredients

For Chicken Bone Broth:

  • 4 chicken leg quarters skin removed
  • 2 large yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 Tbsp. black peppercorns
  • 6 sprigs thyme
  • 1 bay leaf
  • 10 cups water

For Beef Bone Broth:

  • 3 lbs. beef marrow bones
  • 2 large yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 6 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 6 garlic cloves
  • 3 Tbsp. tomato paste
  • 2 cups red wine
  • 10 cups water

Instructions

For Chicken Bone Broth:

  1. Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.

  2. 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.

  3. 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.

  4. Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes. 

For Bone Broth:

  1. 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.

  2. Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.

  3. 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.

  4. 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.

  5. 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 170 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 73mg 3%
Potassium 240mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 64%
Vitamin C 5.7%
Calcium 3.4%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Entrée Instant Pot Recipes Soup

Pressure Cooker Pho

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

Pressure Cooker Pho (Instant Pot Pho)

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.
Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

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.

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

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.

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

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Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats
5 from 2 votes
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Pressure Cooker Pho

This easy pho recipe tastes nearly authentic, in a fraction of the time.

Course Soup
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Servings 6
Calories 699 kcal
Author The Foodie Eats

Ingredients

  • 2-3 lbs. beef shank
  • 12 cups water
  • 2 inches fresh ginger peeled
  • 1 large yellow onion roughly chopped
  • 1/4 cup fish sauce
  • 1 Tbsp. sugar
  • 5 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1/4 tsp. fennel seed
  • 1/2 tsp. coriander seed
  • 1 Tbsp. salt
  • 2 bay leaves
  • 1 lb. filet mignon (or top sirloin) thinly sliced
  • 14 oz. rice noodles
  • 1 small yellow onion thinly sliced
  • 1 Tbsp. cilantro finely chopped
  • 2 scallions thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Prepare rice noodles according to instructions and set aside.
  5. 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.
  6. 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 699 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 111mg 37%
Sodium 2003mg 83%
Potassium 1039mg 30%
Total Carbohydrates 68g 23%
Dietary Fiber 2g 8%
Sugars 8g
Protein 50g 100%
Vitamin A 4.1%
Vitamin C 8.4%
Calcium 10.8%
Iron 37.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Gluten-Free Instant Pot Recipes Soup

Grandma B’s Pressure Cooker Chicken and Rice

Pressure Cooker Chicken and Rice | The Foodie Eats

Grandma B’s Pressure Cooker Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good 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.

Pressure Cooker Chicken and Rice | The Foodie Eats

 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.

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Pressure Cooker Chicken and Rice | The Foodie Eats

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Pressure Cooker Chicken and Rice | The Foodie Eats
5 from 3 votes
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Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.

Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups basmati rice
  • 4 tsp. salt
  • 2 tsp. black pepper separated
  • 2 Tbsp. lemon juice

Instructions

  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

  2. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!

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 440 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 752mg 31%
Potassium 332mg 9%
Total Carbohydrates 25g 8%
Protein 30g 60%
Vitamin A 4.3%
Vitamin C 4.1%
Calcium 3.4%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Chili

A bowl of Granny's Pressure Cooker Chili.

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 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!

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Pressure Cooker Chili | The Foodie Eats

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Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 549 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 3 tsp. salt divided
  • 1 large onion diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 large green pepper diced
  • 28 oz. can tomatoes petite diced
  • 1 cup chicken stock
  • 1 bay leaf
  • 36 oz. canned red kidney beans drained and rinsed
  • 14.75 oz canned creamed corn
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water

Instructions

  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.
  4. Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
  5. Switch IP to warm setting, then serve and enjoy!
Nutrition Facts
Pressure Cooker Chili
Amount Per Serving
Calories 549 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 60%
Cholesterol 108mg 36%
Sodium 1572mg 66%
Potassium 1134mg 32%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 11g
Protein 31g 62%
Vitamin A 39.6%
Vitamin C 40.7%
Calcium 12.6%
Iron 38.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

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

The Process

Vegan Cream of Mushroom Soup | The Foodie Eats

Wash whole baby bella mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In several batches, dice mushrooms.

Vegan Cream of Mushroom Soup | The Foodie Eats

In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.

Vegan Cream of Mushroom Soup | The Foodie Eats

Cook until mushrooms have released their juices and mostly evaporated.

Vegan Cream of Mushroom Soup | The Foodie Eats

Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

Vegan Cream of Mushroom Soup | The Foodie Eats

Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

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5 from 2 votes
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Vegan Cream of Mushroom Soup

Rich mushroom soup with "condensed" texture, perfect for casseroles.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 175 kcal
Author The Foodie Eats

Ingredients

  • 24 oz. baby bella mushrooms diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 3 cups soy milk or plain almond milk
  • 2 tsp. onion powder
  • 1/4 cup cornstarch

Instructions

  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.

  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

  4. Refrigerate and use in your favorite casserole recipe. Enjoy!
Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 175 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 1024mg 43%
Potassium 705mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 6g 12%
Vitamin A 9.5%
Vitamin C 12%
Calcium 20.3%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup | The Foodie Eats

Instant Pot Pumpkin Soup

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

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Instant Pot Pumpkin Soup | The Foodie Eats

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

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