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Gluten-Free Recipes Slow Cooker Soup

Slow Cooker Chicken Tortilla Soup

Posted on March 15, 2018
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!

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Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup | The Foodie Eats
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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.
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Gluten-Free How To Instant Pot Recipes Soup

Pressure Cooker Bone Broth – 2 Recipes for Chicken and Beef

Posted on March 10, 2018
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!

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

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 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:

  • 4 beef marrow bones
  • 2 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. 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. 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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Pressure Cooker Bone Broth | The Foodie Eats

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Entrée Instant Pot Recipes Soup

Pressure Cooker Pho

Posted on March 3, 2018
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

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

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

Posted on January 6, 2018
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 and 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 any ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers the delicious. 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

Pressure Cooker Chicken and Rice | The Foodie Eats
5 from 2 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 25 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.

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

Posted on December 5, 2017
Pressure Cooker Chili | The Foodie Eats

Pressure Cooker Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this pressure cooker chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

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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

Posted on November 2, 2017
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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Vegan Cream of Mushroom Soup | The Foodie Eats

5 from 1 vote
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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

Posted on August 19, 2017
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
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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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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Posted on August 9, 2017
Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

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Instant Pot Vegan Potato Soup | The Foodie Eats

5 from 8 votes
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Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 238 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 lbs. red or gold potatoes skin-on, roughly chopped

Instructions

  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, and celery, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf ­ cook for 2 minutes, until vinegar has evaporated.
  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Then switch Instant Pot to manual setting for 7 minutes.
  4. Once time is complete quick-­release pressure then remove lid.
  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
  7. Serve and enjoy!
Nutrition Facts
Instant Pot Vegan Potato Soup
Amount Per Serving
Calories 238 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1649mg 69%
Potassium 1189mg 34%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 76.1%
Vitamin C 29.1%
Calcium 5.2%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Vegan Potato Soup | The Foodie Eats

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Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Posted on August 8, 2017
Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup

Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.

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Vegan Instant Pot White Bean Soup | The Foodie Eats

5.0 from 2 reviews
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Vegan Instant Pot White Bean Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 1 yellow onion - diced
  • 2 carrots - peeled, diced
  • 2 stalks celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic - minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 15oz.-can tomatoes - fire-roasted, petite diced, drained
  • 8oz. kale - de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, celery, and thyme, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  3. Add remaining ingredients and mix well. Then switch Instant Pot to manual setting for 15 minutes on high pressure.
  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well.
  6. Serve and enjoy!

 

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Instant Pot Lentil Dal

Posted on August 2, 2017
Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.

Comfort Food? Well, Yeah! Kinda.

(But not really. Lol!)

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish has some of what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…

The Process

Instant Pot Lentil Dal | The Foodie Eats

Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

 

Instant Pot Lentil Dal | The Foodie Eats

Add garlic, curry paste, and curry powder and stir to coat.

 

Instant Pot Lentil Dal | The Foodie Eats

Sauté for another 2 minutes.

 

Instant Pot Lentil Dal | The Foodie Eats

Then add all remaining ingredients except spinach. Stir to combine. Lock lid and switch IP to manual setting and set for 15 minutes at high pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Remove lid and add spinach, then mix well until spinach is wilted.

 

Instant Pot Lentil Dal | The Foodie Eats

Serve with rice and enjoy!

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Instant Pot Lentil Dal | The Foodie Eats

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Instant Pot Lentil Dal

A simple, healthy, and filling meal.

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 521 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 small serrano pepper finely diced
  • 1 Tbsp. fresh ginger grated
  • 1/4 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 4 Tbsp. green curry paste
  • 13.5 oz. can coconut milk
  • 14.5 oz. can fire-roasted tomatoes
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach

Instructions

  1. Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!
Nutrition Facts
Instant Pot Lentil Dal
Amount Per Serving
Calories 521 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Sodium 1253mg 52%
Potassium 1168mg 33%
Total Carbohydrates 60g 20%
Dietary Fiber 27g 108%
Sugars 8g
Protein 23g 46%
Vitamin A 116.8%
Vitamin C 26%
Calcium 14.2%
Iron 51.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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