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.
The Process
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.
Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.
Shred the chicken into bite-size pieces.
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. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.
And This is the Amazing Result…
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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.
Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.
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.
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 575Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 7g35%
Cholesterol 146mg49%
Sodium 1301mg54%
Potassium 858mg25%
Total Carbohydrates 26g9%
Dietary Fiber 6g24%
Sugars 5g
Protein 53g106%
Vitamin A19.3%
Vitamin C32.7%
Calcium6.9%
Iron29%
* Percent Daily Values are based on a 2000 calorie diet.
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It’s no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.
What’s special about this recipe?
There are a few things that I’d say set this pressure cooker potato soup apart from most. First and foremost… it’s gluten-free – which means my wife can actually eat it! That’s one of my biggest goals in life – creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I’m not the biggest fan of puréed potato soups.
The Process
Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
Add garlic…
…and cook for one minute more.
Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.
Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.
Pour in cream…
…and mix well one last time.
And the AMAZING Result…
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4lbs.russet potatoespeeled, cut into 1/2-inch cubes
4cupschicken broth
1Tbsp.cornstarch
1/4cupwater
1cupheavy cream
Instructions
Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!
Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.
Add garlic and cook for one minute more.
Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.
Meanwhile... In a small bowl, combine cornstarch and water.
Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.
Pour in cream and mix well one last time.
Serve topped with cheese, bacon, and green onions.
Nutrition Facts
Pressure Cooker Potato Soup
Amount Per Serving
Calories 283Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 5g25%
Cholesterol 32mg11%
Sodium 527mg22%
Potassium 881mg25%
Total Carbohydrates 38g13%
Dietary Fiber 2g8%
Sugars 1g
Protein 6g12%
Vitamin A7.3%
Vitamin C14.1%
Calcium4.9%
Iron9.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Pressure Cooker Pumpkin Soup with Sausage and Kale
This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having a one-note flavor profile. We are also big fans of using mushrooms to make things “meatier”.
Can I Substitute With Low-Fat Ingredients?
You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% milk, or even a dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is totally worth it!
Why Sherry Wine Vinegar?
While we’re talking substitutions, you may notice that the recipe card says you can sub red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed for myself, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.
So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it’s definitely not the same thing, it does accomplish the same thing – adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That’s why any vinegar will work, but I would opt for something more neutral if subbing it out.
The Process
Using sauté setting – add oil to cooker.
Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
After about 5 minutes, add garlic, thyme, and vinegar – mix well.
Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.
Give pot a quick wipe of rinse, then add sausage and onions.
Cook until sausage is browned and onions are soft and translucent.
Return mushrooms to cooker and give a good stir.
Add chicken broth and pumpkin.
Mix well to combine everything.
Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.
Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.
And the AMAZING Result…
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Pressure Cooker Pumpkin Soup with Sausage and Kale
This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.
Course
Soup
Cuisine
American
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings12
Calories205kcal
AuthorThe Foodie Eats
Ingredients
2Tbsp.olive oil
16oz.baby bella mushroomsdiced
1/2tsp.sea salt
1/4tsp.black pepper
1Tbsp.garlicminced
1Tbsp.fresh thyme leaves
1Tbsp.sherry wine vinegarcan sub red wine vinegar
1lb.ground sage sausage
1/2cupyellow onionsdiced
4cupschicken broth
14oz.pumpkin purée
1lb.kalede-ribbed, roughly torn
1cupwhole milk
Instructions
Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.
Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.
Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens.
Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure.
Remove lid, add milk, and mix well. Serve and enjoy!
Nutrition Facts
Pressure Cooker Pumpkin Soup with Sausage and Kale
Amount Per Serving
Calories 205Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 29mg10%
Sodium 371mg15%
Potassium 633mg18%
Total Carbohydrates 10g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 11g22%
Vitamin A180.9%
Vitamin C60.4%
Calcium11%
Iron11%
* Percent Daily Values are based on a 2000 calorie diet.
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Instant Pot Curry with Chickpeas, Tomatoes & Spinach
First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.
I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)
The Process
Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.
Add ginger and continue cooking for another 3 minutes or so.
Add garlic and cook for one minute more.
Add curry powder and mix well.
Allow to toast for about a minute.
Stir in tomatoes…
Then add chickpeas, coconut milk, and remaining salt. Mix well.
Lock lid and cook at high pressure for 5 minutes.
Once cook time is complete, quick-release pressure.
Add spinach…
…and mix until fully wilted.
And the AMAZING Result…
Instant Pot Curry!
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Instant Pot Curry with Chickpeas, Tomatoes and Spinach
A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!
Course
Main Course
Cuisine
Indian
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings6
Calories321kcal
AuthorThe Foodie Eats
Ingredients
2Tbsp.olive oil
1/2cupyellow oniondiced
1 1/4tsp.sea saltdivided
1Tbsp.fresh gingergrated
1Tbsp.garlicminced
2Tbsp.curry powder
14.5oztomatoesfire-roasted, diced
13.5oz.coconut milk
13.5ozchickpeasdrained
8oz.fresh baby spinach
Instructions
Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.
Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.
Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.
Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.
Nutrition Facts
Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Amount Per Serving
Calories 321Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 13g65%
Sodium 447mg19%
Potassium 814mg23%
Total Carbohydrates 28g9%
Dietary Fiber 8g32%
Sugars 5g
Protein 9g18%
Vitamin A83.6%
Vitamin C28.8%
Calcium11.8%
Iron37%
* Percent Daily Values are based on a 2000 calorie diet.
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I’m not sure what’s gotten into me lately, but I am currently mildly obsessed with ground turkey. I find myself actively looking for new ways to use it. That’s pretty much how this recipe was born. I used to make this soup (that I love and should post a recipe for) with sausage, kale and pumpkin. Well, one day last week, I decided to change it a few ways: cook it in my Instant Pot and make it a little healthier. This Instant Pot turkey soup with mushrooms, sweet potatoes, and spinach is the result!
Wow, sweet potatoes are versatile!
Sweet potatoes are kinda magical. They’re always in season and can be used in more ways than just about any other vegetable. I’ve always heard that they are great used as a thickener of sauces, but I’ve never tried it myself. That’s kinda how we use them in this Instant Pot turkey soup. We cook them until they’re very soft, then break them up. It took an otherwise broth-y soup and gave it substantial body!
The Process
Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. (This picture is to show you how they start and finish, however they should be cut differently.)
Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a dash of salt and remove right away. Set aside.
Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.
Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they’ve been sitting in a jar for who knows how long).
Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.
Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.
Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure. Then, using a potato masher, gently mash sweet potatoes to break them up.
Add milk and mix well.
Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!
And this is the AMAZING Result…
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Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach
Course
Soup
Cuisine
American
Prep Time5minutes
Cook Time22minutes
Total Time27minutes
Servings8
Calories190kcal
AuthorThe Foodie Eats
Ingredients
8oz.baby bella mushroomsroughly chopped
2Tbsp.olive oil
1 1/2tsp.sea saltdivided
1/3cupyellow onionsdiced
1tsp.fennel seeds
1tsp.dried sage
1lb.ground turkey
1/2tsp.black pepper
1Tbsp.garlicminced
4cupschicken broth
1lb.sweet potatoesroughly chopped
1/2cupwhole milk
6oz.baby spinach
Instructions
Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a 1/4 teaspoon of salt and remove right away. Set aside.
Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.
Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they've been sitting in a jar for who knows how long).
Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.
Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.
Using a potato masher, gently mash sweet potatoes to break them up. Add milk and mix well. Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!
Nutrition Facts
Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach
Amount Per Serving
Calories 190Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Cholesterol 32mg11%
Sodium 479mg20%
Potassium 742mg21%
Total Carbohydrates 16g5%
Dietary Fiber 2g8%
Sugars 4g
Protein 18g36%
Vitamin A201.5%
Vitamin C10.2%
Calcium7.3%
Iron9.9%
* Percent Daily Values are based on a 2000 calorie diet.
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This is not your average pressure cooker chicken vegetable soup. We’ve upped the ante, gone southern, and added the beloved collard greens! And in doing so, we’ve come across something truly special. The flavor is rich and mild, but definitely not bland! We found that adding a spoonful of pesto to the top of each bowl was pretty mind-blowing too!
Could you sub different chicken?
On the day we began developing this pressure cooker chicken vegetable soup recipe, the intention was to use a whole chicken for the meat and broth. But, that day, chicken leg quarters were on sale (almost half the price of whole chicken). So I decided to go with it, and it was a good choice! Because of the higher fat content of dark meat, the broth ended up being more rich and flavorful than when using a whole chicken.
I’m pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don’t have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.
The Process
Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot.
Then add water and lock lid. Set manual timer for 30 minutes at high pressure.
Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems.
Cut leaves into 1-inch pieces so that they are easily spoonable.
This is easiest by stacking several leaves at a time.
Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
Remove leg quarters and transfer them to a large bowl.
Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.
Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.
Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.
Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.
Once cook time is complete, quick-release pressure. Then add chicken and gently mix well.
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Pressure Cooker Chicken Vegetable Soup with Collard Greens
Not your average chicken vegetable soup. We've upped the ante, went southern, and added beloved collard greens!
Course
Soup
Cuisine
Southern
Prep Time5minutes
Cook Time1hour10minutes
Total Time1hour15minutes
Servings14
Calories388kcal
AuthorThe Foodie Eats
Ingredients
4lbs.chicken leg quarters
1large yellow onion
1garlic bulbcut in half horizontally
8thyme sprigs
2tsp.dried oregano
1/4tsp.red pepper flakes
3bay leaves
8cupswater
2Tbsp.olive oil
1cupyellow onionsdiced
1/2cupcelerydiced
1/2cupcarrotsdiced
3tsp.sea saltdivided
28oz.crushed tomatoes
4oz.Parmigiano-Reggiano rindsoptional
1lb.collard green leavesstems removed
2Tbsp.brown sugar
1/4tsp.black pepper
1cupbasil pestooptional
Instructions
Add chicken, chopped onion, garlic, thyme, oregano, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Set manual timer for 30 minutes at high pressure.
Remove stems from collard green leaves and separate leaves into 2 pieces. Discard stems. Cut leaves into 1-inch pieces so that they are easily spoonable. This is easiest by stacking several leaves at a time.
Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
Remove leg quarters and transfer them to a large bowl. Pour broth through a fine mesh strainer and set aside. Discard cooked aromatics.
Add olive oil, onions, celery, carrots, and 1 teaspoon salt to pot. Sweat vegetables for about 5 minutes, stirring frequently.
Add broth to pot, along with 2 teaspoons salt, tomatoes, rinds (if using), collard greens, brown sugar, and black pepper. Mix well, lock lid, and cook for 10 minutes at high pressure.
Meanwhile… remove all chicken meat from bones in large pieces. Discard all skin and bones.
Once cook time is complete, quick-release pressure. Then add chicken and gently mix well. Serve each bowl topped with a spoonful of basil pesto (with cornbread dumplings) & enjoy!
Recipe Notes
I'm pretty sure using any combination of chicken pieces (or even a whole chicken) would work for this recipe with one exception: boneless, skinless chicken breasts. In my opinion, they just don't have enough flavor to season the broth properly. However, if your goal is to create this dish as guilt-free as possible, and using breasts is a must, I would also use store-bought chicken broth (or stock) instead of water. Then cut the chicken cook time to 8 minutes with a natural pressure release.
Nutrition Facts
Pressure Cooker Chicken Vegetable Soup with Collard Greens
Amount Per Serving
Calories 388Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 7g35%
Cholesterol 132mg44%
Sodium 737mg31%
Potassium 592mg17%
Total Carbohydrates 12g4%
Dietary Fiber 3g12%
Sugars 6g
Protein 26g52%
Vitamin A55.1%
Vitamin C24.2%
Calcium23.1%
Iron12.8%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
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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.
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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.
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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 and cheesecloth (on top). 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!
This Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth, the heat, and the sweetness we love - it's perfectly balanced.
Course
Main Course
Cuisine
Jamaican
Prep Time15minutes
Cook Time1hour30minutes
Total Time1hour45minutes
Servings8
Calories513kcal
AuthorThe Foodie Eats
Ingredients
3lbs.oxtails
1Tbsp.sea salt
1tsp.black pepper
1/4cupbrown sugar
1 1/2cupsyellow onionsroughly chopped
1Tbsp.garlicminced
3Tbsp.fresh gingergrated
6green onionsroughly chopped
2Tbsp.Worcestershire sauce
1scotch bonnet pepper
6thyme sprigs
12allspice berries
4cupsbeef stock
3medium carrotsroughly chopped
2cans butter beansdrained, rinsed
2Tbsp.cornstarch
1/4cupwater
Instructions
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 and cheesecloth (on top). 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 513Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 9g45%
Cholesterol 187mg62%
Sodium 1343mg56%
Potassium 445mg13%
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
Sugars 10g
Protein 55g110%
Vitamin A79.2%
Vitamin C11.6%
Calcium8.3%
Iron43.5%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
(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. 
