Home  |  Grains  |  Rice  |  Beans  |  Eggs  |  Chicken  |  Turkey  |  Beef  |  Pork  |  Lamb

Seafood  |  Pasta & Sides  |  Vegetables  |  Desserts


Bone Broth - (Makes 8 servings)

 

Ingredients:

2 to 3 lbs. bones (lamb, beef, pork or 1 whole chicken carcass)

1/2 onion

3 carrots, peeled & cut into large chunks

2 stalks celery, cut into chunks

Fresh herbs

1 teaspoon sea salt

1 to 2 tablespoons apple cider vinegar

Water, as needed

 

 

1.  Add the bones to the Instant Pot.

 

2.  Add all of the veggies. herbs, salt and vinegar.

 

3.  Pour in the water to fill the pot 2/3 full.

 

4.  Let sit for 30 minutes.

 

5.  Close and lock the lid.  Select the SOUP setting and set the cooking time for 120 minutes at LOW pressure.

 

6.  Once cooking is complete, let the pressure Release Naturally for 15 minutes.  Release any remaining pressure manually.  Open the lid.

 

7.  Strain the broth and pour into jars.  Store in the refrigerator or freeze.

 

NOTE:  Before using lamb or beef bones, roast  them in a preheated 350 degrees F oven for 30 minutes.  Roasting the bones gives the broth a very rich depth.

 


 

Pork Broth - (Makes 8 servings)

 

Ingredients:

3 lbs. pork bones

8 cups water

3 large carrots, peeled & cut into large chunks

3 large celery stalks, cut into large chunks

1 bay leaf

2 cloves garlic, sliced

1 tablespoon apple cider vinegar

1 teaspoon whole peppercorns

Salt, to taste

 

 

1.  Dump all of the ingredients into the Instant Pot and give it a little stir to mix everything evenly.

 

2.  Close and lock the lid.  Select the MANUAL and cook at High pressure for 60 minutes.

 

3.  Once cooking is complete, select CANCEL and let the pressure Release Naturally for 10 minutes.  Release any remaining pressure manually.  Open the lid.

 

4.  Strain the broth and pour into jars.  Store in the refrigerator or freeze.

 

NOTE:  Before using pork bones and veggies, roast  them in a preheated 350 degrees F oven for 30 minutes.  Roasting the bones and veggies gives the broth a very rich depth.


 

Beef Bone Broth - (Makes 10 servings)

 

Ingredients:

4 lbs. beef bones

10 cups water

2 carrots, peeled & cut into large chunks

3 stalks celery, cut into large chunks

1 onion, quartered

4 cloves garlic, minced

2 bay leaves

2 tablespoons black peppercorns

1 tablespoon apple cider vinegar

 

 

1.  Put all of the ingredients into the Instant Pot.

 

2.  Close and lock the lid.  Select the MANUAL and cook at High pressure for 1 hour and 15 minutes.

 

3.  Once the timer beeps, let the pressure Release Naturally for 15 minutes.  Release any remaining pressure manually.  Open the lid.

 

4.  Strain the broth and pour into jars.  Store in the refrigerator or freeze.

 


 

Chicken Stock - (Makes 8 servings)

 

Ingredients:

1 chicken carcass

10 cups water

1 onion, quartered

2 large carrots, peeled & cut into large chunks

12 whole peppercorns

2 bay leaves

2 tablespoon apple cider vinegar

1 sprig thyme

Salt, to taste

 

 

1.  Put all of the ingredients into the Instant Pot.

 

2.  Close and lock the lid.  Select the MANUAL and cook at High pressure for 60 minutes.

 

3.  Once the timer beeps, let the pressure Release Naturally for 15 minutes.  Release any remaining pressure manually.  Open the lid.

 

4.  Season with salt, to taste.

 

5.  Strain the broth and pour into jars.  Store in the refrigerator or freeze.

 


 

Simple Chicken Soup - (Makes 4 servings)

 

Ingredients:

2 frozen, boneless chicken breasts

4 medium-sized potatoes, cut into chunks

3 carrots, peeled & cut into chunks

1 large onion, diced

2 cups chicken stock

2 cups water

Salt & ground black pepper, to taste

 

 

1.  In the Instant Pot, combine the chicken breasts, potatoes, carrots, onion, stock, water, salt & pepper to taste.

 

2.  Close and lock the lid.  Select the MANUAL and cook at High pressure for 25 minutes.

 

3.  Once the timer beeps, let the pressure Release Naturally for 10 minutes.  Release any remaining pressure manually.  Open the lid and serve.

 


 

Beef Barley Soup - (Makes 6 to 8 servings)

 

Ingredients:

2 tablespoons olive oil

2 lbs. beef chuck roast, cut into 1 1/2 inch steaks

Salt & ground black pepper, to taste

2 onions, chopped

4 cloves of garlic, sliced

4 large carrots, chopped

1 stalk celery, chopped

1 cup pearl barley, rinsed

1 bay leaf

8 cups chicken stock

1 tablespoon fish sauce

 

 

1.  Select the SAUTE setting on the Instant Pot and heat the oil.

 

2.  Sprinkle the beef with salt and pepper.  Put in the pot and brown for about 5 minutes.  Turn and brown the other side.

 

3.  Remove the meat from the pot.

 

4.  Add the onion, garlic, carrots, and celery.  Stir and sauté for 6 minutes.

 

5.  Return the beef to the pot.  Add the pearl barley, bay leaf, chicken stock and fish sauce.  Stir well.

 

6.  Close and lock the lid.  Press CANCEL to reset the cooking program, then press MANUAL and cook at HIGH pressure for 30 minutes.

 

7.  Once the timer beeps, let the pressure Release Naturally for 15 minutes.  Release any remaining pressure manually.  Open the lid.

 

8.  Remove garlic cloves, large vegetable chunks and bay leaf.

 

9.  Taste for seasoning and add more salt if needed.

 


 

Beef & Cabbage Soup - (Makes 4 to 6 servings)

 

Ingredients:

2 tablespoons coconut oil

1 onion, diced

1 clove garlic, minced

1 lb. ground beef

14 oz. can tomatoes, diced & undrained

4 cups water

Salt & ground black pepper, to taste

1 head cabbage, chopped

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and heat the oil.

 

2.  Add the onion and garlic and sauté for 2 minutes.

 

3.  Add the beef and cook, stirring, for 2 to 3 minutes until lightly brown.

 

4.  Pour in the water and tomatoes.  Season with salt and pepper, stir well.

 

5.  Press the CANCEL button to stop the SAUTE function.

 

6.  Close and lock the lid. Select MANUAL and cook at HIGH pressure for 12 minutes.

 

7.  Once the timer beeps, use a Quick Release.  Carefully open the lid.

 

8.  Add the cabbage, select SAUTE and simmer for 5 minutes then serve.

 


 

Meatball Soup - (Makes 4 to 6 servings)

 

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 package prepared meatballs

1 cup carrots, chopped finely

1 can tomatoes, diced

1 green bell pepper, chopped

1/2 teaspoon cumin

1 tablespoon oregano

Salt & black pepper, to taste

1 egg, beaten

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and heat the oil.

 

2.  Add the onion and garlic, sauté for 1 to 2 minutes, or until fragrant.

 

3.  Add the meatballs and cook for 4 to 5 minutes, until the meat has browned all over.

 

4.  Add the carrots, tomatoes, bell pepper, cumin, oregano, salt and black pepper, stir well.

 

5.   Close and lock the lid.  Press CANCEL to stop SAUTE function, then select the SOUP setting and set the cooking time for 15 minutes at HIGH pressure.

 

6.  Once the timer beeps, use a Quick Release.  Carefully open the lid.

 

7.  Return to SAUTE.  Add the beaten egg and cook for 3 to 4 minutes, then serve.

 


 

Ham & Potato Soup - (Makes 4 to 6 servings)

 

Ingredients:

2 tablespoons butter

8 cloves garlic, minced

1 onion, dice

2 lbs. Yukon Gold potatoes, cut into small chunks

Dash of cayenne pepper

1 cup cooked ham, diced

1/2 cup cheddar cheese, grated

4 cups chicken broth

Salt & ground black pepper, to taste

2 tablespoons fried bacon bits

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and butter and melt it.

 

2.  Add the garlic, and onion, sauté for 1 to 2 minutes, or until fragrant.

 

3.  Add the potatoes and sauté for 3 minutes more.

 

4.  Add the cayenne pepper, cooked ham, and cheese.  Pour in the broth and stir well.

 

5.  Season with salt and pepper.  Close and secure the lid.

 

6.  Press CANCEL to reset the cooking function, then select MANUAL and cook at HIGH pressure for 25 minutes.

 

7.  Once the timer beeps, use a Quick Release.  Carefully open the lid.

 

8.  Top with bacon bits and serve.

 


 

Minestrone Soup - (Makes 4 to 6 servings)

 

Ingredients:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 celery stalks, diced

1 large carrot, peeled & diced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt & ground black pepper, to taste

28 oz. can tomatoes, diced

1/2 cup fresh spinach, stalks removed & leaves chopped

1 cup elbow macaroni

4 cups bone or vegetable broth

1 bay leaf

15 oz. can white or cannellini beans, drained

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and heat the oil.

 

2.  Add the onion, garlic, celery, and carrots.  Stir and sauté for 5 to 6 minutes, until softened.

 

3.  Add the basil, oregano, salt and pepper then stir.

 

4.  Add the tomatoes, spinach, pasta, broth, and bay leaf.  stir to combine.

 

5.  Press CANCEL to stop the SAUTE function.

 

6.  Close and lock the lid. Select MANUAL and cook at HIGH pressure for 6 minutes.

 

7.  Once the timer beeps, let sit  for 2 minutes, then use a Quick Release.  Carefully open the lid.

 

8.  Add the beans, stir, and then serve.

 


 

French Onion Soup - (Makes 4 to 6 servings)

 

Ingredients:

6 tablespoons butter

3 lbs. onions, chopped

1 teaspoon apple cider vinegar

1 teaspoon fish or soy sauce

1/2 cup dry sherry

2 sprigs thyme

1 bay leaf

1 lb. cheese, grated

3 cups chicken stock

Salt & ground black pepper, to taste

8 slices bread, toasted

1 tablespoons chives, for garnish

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and butter and melt it.

 

2.  Add the onion and sauté for 10 minutes until caramelized, stirring occasionally.

 

3.  Add the vinegar, fish or soy sauce, dry sherry, thyme, bay leaf, cheese and tock.

 

4.  Season with salt and pepper.  Stir well.

 

5.  Place the bread slices on top.  Close and secure the lid.

 

6.  Press CANCEL to stop the SAUTE function.

 

7.  Close and lock the lid. Select MANUAL and cook at HIGH pressure for 10 minutes.

 

8.  Once the timer beeps, let the pressure Release Naturally for 10 minutes.  Release any remaining pressure manually.  Open the lid.

 

9.  Remove the sprigs of thyme.  Top with chives and serve.

 


 

Corn Chowder - (Makes 4 servings)

 

Ingredients:

1 tablespoon olive oil

1 onion, chopped

3 potatoes, cubed

4 cups corn kernels

1 green bell pepper, seeded & diced

1 red bell pepper, seeded & diced

Salt & ground black pepper, to taste

4 cups chicken broth

1 cup milk

1 tablespoon flour

3 tablespoons butter

 

 

1.  Preheat the Instant Pot by selecting SAUTE.  Add and heat the oil.

 

2.  Add the onion and sauté for 2 to 3 minutes until fragrant.

 

3.  Add the potatoes, corn kernels and bell peppers.  Sprinkle with salt and pepper.  Stir well.

 

4.  Add the chicken broth and stir.  Close and secure the lid.

 

5.  Press CANCEL to reset the cooking function, then select MANUAL and cook at HIGH pressure for 6 minutes.

 

6.  Once the timer beeps, use a Quick Release.  Carefully open the lid.

 

7.  Whisk together the milk and flour.

 

8.  Select SAUTE and pour the milk-flour mixture into the pot.

 

9.  Add the butter and simmer for 3 minutes, stirring occasionally, until the chowder has thickened.  Serve.


Copyright 2019 dfoust.com - All Rights Reserved