instant pot – TrendyNaija

Hello, in this post we are going to list the recipes for cooking the top 27 instant pot low carb soup. Ace Blender - Chunky Tomato Basil Soup Preparation Time 5 minutes Cook time20 minutesServings2-4 servings Ingredients 28 oz tomatoes canned1/2 tbsp dried basil2 oz Cheddar cheese chunks4 tbsp heavy whipping cream1/2 tsp garlic salt1/2 oz Cheddar cheese shreds garnish (optional) Instructions Add all ingredients to the blender pitcher and secure lid. Select “Soup 1” setting for 20:00 minutes. Garnish with shredded cheddar cheese and serve. Ramen Bowl Preparation Time5 minutes Cook Time 40 minutes Servings4 Servings Ingredients Soy Sauce Eggs (optional): 4 eggs2 tbsp soy sauce2 tbsp rice wine1/3 cup Water Pot Mixture: 1 tbsp toasted sesame oil1 onion quartered4 oz shiitake mushrooms sliced4 cloves garlic minced1 tbsp grated ginger root4 cups low-sodium chicken broth warmed1/2 cup soy sauce1/4 cup rice vinegar2 tbsp oyster sauce1 tbsp fish sauce1 lb boneless skinless chicken thighs Finishing: 14 oz fresh ramen (8 ounce dry) or yakisoba noodles1 cup spinach leaves cut into thin ribbons Toppings: Soy sauce eggssesame seedsLime wedgeschopped cilantro Instructions For Eggs (optional) put one cup of water in the pot, then followed by the steam rack. Put 4 eggs on the rack, then secure the lid, making sure the vent is closed. Use Pressure Cook or Manual and +/- keys to set the Instant Pot for 3 minutes for very soft eggs or up to 5 minutes for firmer eggs. When the time is up, quick-release the pressure. Remove the eggs to a bowl filled with ice water for 5 minutes, then gently peel. Mix soy sauce, rice wine and water in a 1 quart plastic bag. Put eggs in bag and seal, removing as much air as possible so eggs are covered with sauce. Allow to marinate 1 hour (or up to overnight in the refrigerator). Remove rack and discard cooking water. For Ramen Bowl Add oil to the Instant Pot. Use the display panel select the SAUTE function and adjust to HIGH or MORE. When oil gets hot add quartered onion to the pot and allow to cook, undisturbed, for 5-6 minutes until lightly charred. Add mushrooms and cook and stir for 2 minutes. Add garlic and ginger and cook for an additional 1 minute. Add warmed broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add remaining Pot Mixture ingredients and stir to combine. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Carefully remove the meat from the pot to a cutting board and shred. Add noodles to the broth mixture and cook according to package directions. Add spinach and shredded chicken. Serve immediately with toppings of your choice. Kimchi Beef Stew (Kimchi Jjigae) Preparation Time 10 minutes Cook Time35 minutesServing6 servings Ingredients 1 pound beef cut into 2 inch cubes, preferably a fatty cut2 cups prepared kimchi2 cups Water1 cup chopped yellow onions1 cup dried shiitake mushrooms or other dried mushrooms1 tbsp minced Garlic1 tbsp minced fresh ginger1 tbsp toasted sesame oil1 tbsp gochugaru Korean ground red pepper or 1/2 tsp cayenne pepper,1 tbsp gochujang Korean red chile paste1/2 tsp sugar salt 1/2 cup Sliced scallions for serving 1 cup diced firm tofu for serving (optional)1 tbsp toasted sesame oil Instructions In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve. Creamy Mushroom Chicken Preparation Time 10 minutes Cook Time35 minutesServing4 servings Ingredients 2 tbsp salted butter6 cloves garlic thickly sliced1 cup sliced yellow onions2 cups quartered button mushrooms1 lb boneless skinless chicken thighs3 - 4 sprigs fresh thyme or 1 tsp dried2 tbsp Water1 tsp salt1 tsp black pepper4 cups baby spinach1/2 cup heavy cream1 tbsp lemon juice fresh Instructions Select SAUTÉ on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the garlic. Cook, stirring continuously, until garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn). Add the onions and mushrooms and stir to coat. Add the chicken, thyme, water, salt, and pepper. Stir to combine. Place the spinach on top of the chicken mixture. Select CANCEL. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm. Select SAUTÉ on the Instant Pot. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the mixture starts to thicken, 5 to 8 minutes. Stir in the lemon juice. Select CANCEL. Serve the chicken with the mushroom-spinach mixture. Coconut Shrimp Soup (Tom Kha) Preparation Time 10 minutes Cook Time11 minutesServing4 servings Ingredients 3 cups chicken broth or water1/2 pound medium shrimp peeled (tails left on) and deveined1 cup canned straw mushrooms undrained13.5 oz full fat coconut milk 1 can6 slices to 8 thin fresh ginger2 whole red Thai chiles optional2 tablespoons fish sauce1 tablespoon minced fresh lemongrass1 teaspoon honey1/2 teaspoon salt1 lime zest and juice1/4 cup fresh lime juice from 2 or 3 limeschopped fresh cilantro for garnishLime wedges for serving Instructions In the Instant Pot, combine the broth, shrimp, mushrooms and their liquid, half the coconut milk, the ginger, chiles (if using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at LOW pressure for 1 minute. At the end of the cooking time, quick release the pressure. Stir in the remaining 1 tablespoon fish sauce, remaining coconut milk, the lime zest, and lime juice. Divide the soup among four serving bowls. Garnish with cilantro and serve with lime wedges alongside for squeezing. Crab Bisque Preparation Time 5 Minutes Cook Time3 minutesServing4 servings Ingredients 4 tablespoons grass-fed butter softened3 cups grass-fed bone broth8 oz full-fat cream cheese softened2 stalks celery chopped1 pound frozen crab meat thawed1 tsp Old Bay seasoning1/2 tsp cayenne pepper ground1/2 tsp freshly ground black pepper1/2 tsp kosher salt1/4 cup bell peppers chopped1/4 cup heavy whipping cream4 oz onion thinly sliced 1/4 small14 oz sugar-free or low-sugar crushed tomatoes 1 can Instructions Adjust the Instant Pot to Sauté. Add the butter, melting it gently. Pour in the bone broth, then mix in the cream cheese, celery, crab, Old Bay, cayenne pepper, black pepper, salt, bell peppers, whipping cream, onion, and tomatoes. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook. When cooking is complete, perform a quick release by carefully switching the pressure valve to Venting. For a smoother soup, briefly use an immersion blender, until desired consistency is reached.Remove the bisque, serve, and enjoy! Clam Chowder Preparation Time 5 minutes Cook Time5 minutesServing5-6 servings Ingredients 2 cups full fat coconut milk2 bay leaves1 cup grass-fed bone broth1 pound cauliflower chopped1 cup celery finely chopped1/2 teaspoon freshly ground black pepper1/2 teaspoon kosher salt4 ounce small onion thinly sliced, 1/4 onion7 ounce clams chopped, 2 cans drained1 cup heavy whipping cream Instructions Add the coconut milk, bay leaves, bone broth, cauliflower, celery, black pepper, salt, and onion to the Instant Pot. Stir thoroughly. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure and let cook. Once cooked, let the pressure naturally disperse from the Instant Pot for about 3 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, remove bay leaves with tongs, and then stir in the clams and whipping cream. Turn on Sauté mode, and let cook for 2 to 3 minutes (or until desired consistency). Serve, and enjoy! Broccoli Cheddar Soup Preparation Time 15 minutes Cook Time2 minutesServing12 servings Ingredients 5 tablespoon butter1.5 pounds broccoli florets1 cup onion 1 small2 stalks celery5 ounces carrots 2-3 carrots2 cloves Fresh Garlic1.5 teaspoons sea salt or to taste1 teaspoon freshly ground black pepper1.5 teaspoons Sambal Oelek Ground Chili Paste or hot sauce1 teaspoon Ground Mustard Seed1/4 teaspoon Whole Nutmeg grated16 ounces Chicken Broth Vegetable Broth2 cups heavy cream14 ounces Extra Sharp or Sharp Cheddar Cheese shredded Instructions Select Sauté/Browning on pressure cooker and allow to fully heat. As pressure cooker is heating up, wash and rough chop broccoli, removing the green leaves. Add butter and broccoli (holding back the crumbles) and let "roast" undisturbed, while you are prepping other ingredients. While broccoli is roasting, add the carrots, onion and celery to food processor and pulse until rough chopped. Add contents of food processor to cooking pot, on top of broccoli; do not mix through. Add in garlic, salt, pepper, ground mustard, hot sauce and nutmeg. Pour in chicken or vegetable broth and cream and mix through. Turn off pressure cooker. Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and then release the rest of the pressure and remove lid. Use an immersion blender and process soup until smooth. Stir in cheese, a bit at a time until your desired "cheesy" profile. Ace Blender - Cannellini Cauliflower Soup Preparation Time 5 minutes Cook Time20 minutesServing4 servings Ingredients 3 cups vegetable broth1/2 head cauliflower (torn into florets) 2 tsp vegetable bouillon powder1 tsp minced Garlic1 tsp gochujang paste1 cup grape tomatoes1 can cannellini beans rinsed and drained Instructions Add all of ingredients in the order listed above. Select the soup function and toggle to the 20-minute options (chunky). Once done, pulse on medium for 5 seconds. Served with salt, pepper and pine nuts. Pesto Minestrone Soup Preparation Time 10 minutes Cook Time8 minutesServing6 servings Ingredients 6 cups vegetable broth15 ounces white beans drained and rinsed (1 can) 4 large round red tomatoes chopped (4 cups) 1 medium yellow onion chopped (1 cup) 2 medium carrots chopped (1 cup) 2 medium celery ribs chopped (2/3 cup) 1 medium zucchini (6 ounces), halved lengthwise and thinly sliced into half-moons 1/2 cup loosely packed fresh basil leaves chopped 1/2 cup roughly chopped walnuts3 medium garlic cloves peeled and minced (1 tablespoon) 1 tsp table salt1/2 tsp red pepper flakes2 ounces whole-wheat, or gluten-free elbow macaroni2 ounces finely grated Parmigiano-Reggiano (1 cup) Instructions Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot. Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off. Optional 2 All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off. Option 3 Slow Cook Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours) If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors. Tuscan Beef and pepper Stew Preparation Time 15 minutes Cook Time1 hourServing4-6 servings Ingredients 2 pounds chuck roast fat trimmed, cut into 2-inch pieces2 tbsp olive oil1 1/2 tsp salt2 tsp coarsely ground black pepper1/2 cup Chianti or other dry red wine1 cup canned crushed tomatoes1 medium yellow onion chopped2 large carrots coarsely chopped 8 ounces cremini mushrooms quartered3/4 cup Homemade Beef Broth or low-sodium store bought broth1/4 cup oil-packed sun-dried tomatoes drained and chopped3 medium garlic cloves finely chopped3 whole cloves 1/4 cup finely chopped fresh Italian parsley Instructions Preheat the broiler and adjust the oven rack so that it is 6 inches below the broiling element. Line a rimmed baking sheet with foil. Toss the beef with 1 tablespoon of the oil and the salt and pepper on the prepared baking sheet. Arrange the meat in a single layer on the baking sheet and broil, stirring once, until the meat is well browned, 12 minutes. (Alternatively, brown the meat in the pot: Add the oil to the pot, select SAUTE, adjust to MORE/HIGH heat, and brown the meat in small batches in the hot oil.) Place the meat and any accumulated juices from the baking sheet in the pot. Select SAUTE and adjust to MORE/HIGH heat, then add the wine and simmer until reduced slightly, 5 minutes. Add the remaining ingredients and lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 25 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Season the stew with salt and pepper. Keto Bone Broth Prep Time 10 minutes Cook Time2 hoursServing6 servings Ingredients Part 1 Ingredients 4-5 pounds chicken and/or chicken parts1 onion chopped2 carrots chopped2 ribs celery chopped2 cloves garlic peeled and chopped6 sprigs parsley1 tablespoon apple cider vinegar1 teaspoon Himalayan salt4 quarts Water Part 2 Ingredients 2 quarts chicken bone broth12 stems fresh dill12 stems fresh parsley6 sprigs fresh thyme2 sprigs fresh rosemary or sage1 tablespoon Extra Virgin Avocado Oil1 tablespoon gheesalt to taste Instructions Part 1 Instructions Combine all the ingredients in your Instant Pot. Cover with enough cold water to fill 2/3 of the way. Note: You do not need to cut up your chicken. You can put it in whole. Cook on “Soup” setting for 120 minutes. Strain solids from the stock. Let the ingredients cool completely, and then refrigerate (keeps for 3 to 5 days) or freeze (up to 3 months). Part 2 Instructions Using kitchen twine, tie the herbs together. Bring the stock to a boil and toss the bundle of herbs in. Reduce heat to a simmer. Cover and cook 25 minutes. Put one cup of the herbed bone broth into a blender. Add one tablespoon Primal Kitchen® Extra Virgin Avocado Oil, and one tablespoon of ghee. Blend until frothy and pour into a mug. Add salt to taste. Enjoy! Chicken Tortilla Soup Prep Time 10 minutes Cook Time9 minutesServing4-6 servings Ingredients 28 ounces diced tomatoes 2 cans 1 1/2 pounds chicken thighs boneless skinless1 onion diced1 ounces green chiles diced, 1 can 1/2 cup chicken broth2 cloves garlic minced1 teaspoon ground cumin1 teaspoon salt1/4 teaspoon black pepper4 Corn tortillas cut into 1 ⁄4 inch strips2 tablespoons cilantro chopped fresh1/2 cup Monterey Jack cheese shredded1 avocado diced and tossed with lime juiceLime wedges Instructions Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup. Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice. Serve immediately. Smoky Butternut Bisque A hot cup of butternut squash soup garnished with fresh pepper and thyme. Prep Time 5 minutes Cook Time6 minutesServing4-8 servings Ingredients 2 pounds butternut squash peeled3 cups onions chopped6 cloves garlic3 cups Water4 halves pear1/4 cup oats gluten free1 tablespoon smoked paprika1/2 tablespoon salt subsitute or salt 1/8 teaspoon chipotle powder1 cup almond milk unsweetened Instructions Using the Sauté function on the Instant Pot, sauté the onions until browned, adding water if necessary. Add remaining ingredients except for the nondairy milk. Close the lid of the Instant Pot and cook on high pressure for 6 minutes. Release the pressure and add the almond milk and puree. Serve and enjoy! Split Pea Soup with Mushrooms and Sun-dried Tomatoes Prep Time 5 minutes Cook Time8 minutesServing6-10 servings Ingredients 1 pound green split peas1 large onion chopped1 pound carrots sliced1 heart celery sliced2 large potatoes cubed8 cups Water boiling 2 cups sundried tomatoes oil free, chopped8 ounces cremini mushrooms dried6-8 cloves garlic pressed4 teaspoons dried parsley1-2 tablespoons salt-free seasoning1 teaspoon dried basil1 teaspoon dried rosemary1 teaspoon dried oregano1 teaspoon celery seed1 teaspoon smoked paprika1 bay leaf Instructions Place all ingredients in the Instant Pot. Cook on high pressure for 8 minutes by pressing Manual function and adjusting to high pressure. Alternately, cook on slow cook function and cook on low for 6-8 hours. When time is up allow for natural pressure release. Serve over brown rice and/or raw or cooked spinach or other greens. Or stir in some greens right after releasing the pressure. Enjoy! Paleo Pho Bone Broth Preparation Time 30 minutes Cook Time75 minutesServing6-7 servings Ingredients 1-2 sweet onions1 piece Ginger1/2 - 1 teaspoon coconut oil2 tablespoons fish sauce1-2 tablespoons salt1 - 1 1/2 pounds bones (beef, ox tail, turkey necks, or a combination)5 stars anise1 teaspoon cloves1 teaspoon black peppercorn1 cinnamon stick1 teaspoon cardamom pods1 teaspoon fennel seeds1 teaspoon coriander seeds Instructions Chop 1 or 2 onions in half. Chop 1 piece of ginger in half lengthwise. Broil onions and ginger in oven until charred - approximately 10 minutes. Be sure to have your fan on especially if you have a sensitive smoke detector. At the same time, combine all spices in a non-stick pan, cooking on low heat until they are fragrant - 3-4 minutes approximately. Do not over-cook as burnt spices can wreck everything. Turn Instant Pot on saute and wait for it to heat up (until display reads "hot"). Add some coconut oil and brown your bones. You will brown these bones on all sides (turn as needed). As you are doing this, boil water in kettle (this makes the process faster, but you’re free to do it all in the Instant Pot in the next step if you wish). Once your bones are browned, turn the Instant Pot off. Add boiled water, onions and ginger, spices and fish sauce, and salt to taste - probably 1-2 Tablespoons. Fill remainder of Instant Pot with boiled water to max line. Turn Instant Pot to “Manual” setting for 75 minutes and use a slow pressure release when finished. Strain and put into jars. You may want to freeze them and thaw as needed. Enjoy! Cabbage Soup Prep Time 10 minutes Cook Time2 hoursServing6 servings Ingredients 3 gold potatoes diced2 large carrots diced1 stalk celery diced1 small yellow onion diced1/2 head green cabbage chopped14.5 ounce tomatoes diced, with juice, 1 can2 Vegan Apple Sage Sausage links chopped3 cups vegetable broth1 1/2 teaspoons salt1/4 teaspoon black pepper ground Instructions Place all the ingredients in the Instant Pot. Cover with the lid and turn the lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Venting.” Press "Slow Cook", press "Adjust" to increase heat to “More”, then use [-] button to adjust cooking time to 2 hours. When time is up, open the lid of the Instant Pot. Serve hot with whole grain bread rolls from your local bakery, or along with other dishes. Enjoy! Turmeric Curry Carrot Soup Prep Time 15 minutes Cook Time15 minutesServing6 servings Ingredients 2 tablespoons extra-virgin olive oil1 onion chopped, about 2 cups1 pound carrots cleaned and diced in 1/2-inch pieces2 cloves garlic minced2 teaspoon turmeric fresh grated, or 3/4 teaspoon ground dried turmeric2 teaspoons curry powder1/2 teaspoon ground cumin1/2 teaspoon sea salt1 small potato peeled and diced in 1/2-inch pieces5 1/2 cups vegetable broth1/2 cup apple juice1 tablespoon lemon juice1/4 cup pumpkin seeds toastedcilantro or parsley leavesGround chiles optional garnish Instructions Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice. Press Manual and adjust to 5 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. Allow to cool, and then blend in batches a smooth puree. (If you have an immersion blender, you don’t have to let the soup cool down-- just puree directly in the pot.) Stir in the lemon juice. Taste and add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles. Enjoy! Creamy Curried Kabocha Squash Soup Preparation Time 10 minutes Cook Time10 minutesServing8-10 servings Ingredients 8 cups Kabocha squash cooked4 cups Water1/4 cup oats gluten free rolled 3 cups onion chopped4-6 cloves garlic1 tablespoon seasoning salt free or salted2 teaspoons smoked paprika1 teaspoon curry powder mild1/4 teaspoon ground ginger1/4 teaspoon ground turmeric4 cups almond milk plain unsweetened Instructions Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes. Remove carefully when cool enough to handle, cut squash in half and remove seeds. Rinse out the pressure cooker insert to use again. Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes. Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender. This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk. Enjoy! Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients. This is delicious served over black, red, brown or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving. Chicken Soup Preparation Time 10 minutes Cook Time30 minutesServing4-6 servings Ingredients 2-3 pounds chicken2 carrots roughly chopped1 celery roughly chopped1/4 Turnip or Radish, cut in 2 inch cubes1 tablespoon Italian seasoning or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary2 bay leaves3 cloves garlic crushed1 piece Ginger thumb sized sliced1 medium onion sliced1 tablespoon sea salt1 teaspoon black pepper fresh groundscallion thinly sliced, for garnishpurple onion thinly sliced, for garnish Instructions In the inner pot, add the vegetables first, then, chicken, and the herbs on top. Add 4 cups of cold water. Close the lid tightly and close the vent. Press Soup function on the Instant Pot. When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open. Open the lid, take out the chicken and de-bone the meat. Reserve the bones to make bone broth. Put the meat back to the pot and stir. Crush the carrots and celery gently against the side of the pot with the back of a spoon. Add salt and pepper to taste. Garnish with thinly sliced onions, and scallions to serve. Enjoy!! Creamy Broccoli Soup Preparation Time 5 minutes Cook Time10 minutesServings4-6 servings Ingredients 1 cup red onion diced2 cloves garlic minced1/2 cup carrot diced2 medium heads Broccoli about 3 cups of chopped stems and about 3 cups florets cut into small pieces1 teaspoon salt1 teaspoon thyme dried2 1/2 cups Water15 ounce white beans rinsed and drained thoroughly (1 can)1 tablespoon nutritional yeast optional1/4 cup parsley choppedA few turns black peppercorns Instructions Press the sauté button on the Instant Pot, allow it to heat up for 2 minutes and then add the onion, garlic, carrot, broccoli (stems and florets), salt and thyme. Cook for 3 minutes, stirring frequently so nothing sticks to the bottom of the pot. Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual mode and set the timer for 4 minutes. When the timer goes off, use the quick release method. When the pressure is totally down, take off the lid and remove about half of the broccoli florets and place them in a bowl. You don’t have to take your time with this. Use a slotted spoon and just fish a few spoonfuls out. No biggie if you pick up other veggies with your spoon along the way. Now add the white beans and the nutritional yeast (if using) to the Instant Pot and allow to cool for about 10 minutes. Stirring the soup will help it cool faster. When it’s cool, blend the soup (minus the broccoli florets that you just reserved) in batches in your blender (or all in one go with a blender stick), until all of the soup is creamy and smooth. When all of the soup is blended, add the reserved broccoli florets back into the pot, along with the parsley, black pepper and a little more salt to taste (if needed). Stir and let cool completely before you place in a container and store in the fridge. Oxtail Ragout Prep Time 15 minutes Cook Time35 minutesServing6 servings Ingredients 2 tablespoons butter or ghee1 large onion diced2 stalks celery diced2 carrots peeled and diced1 1/2 cups beef bone broth14 ounces tomatoes diced, 1 can2 bay leaves1-2 teaspoons thyme fresh or 1/2 -1 teaspoon dried1/2 teaspoon rosemary fresh, or 1/2 teaspoon dried1/2 teaspoon salt3 peppercorns3 oxtails joints separated, about 4 pounds2 teaspoons red wine vinegar2 tablespoons arrowroot (optional) 2 tablespoons Water (optional) Instructions Set your Instant Pot to the Sauté setting. When display reads "hot", heat the butter/ghee and sauté the onions, celery, and carrots for 2 minutes, or until softened. Add beef bone broth, tomatoes, bay leaves, thyme, rosemary, salt, and peppercorns and stir. Add in the oxtails. Using the Manual setting on the Instant Pot, adjust to high pressure and set to cook for 30 minutes. When time is up, allow pressure to naturally release. Skim off any excess fat, remove the bay leaves and peppercorns and add the red wine vinegar. If you wish to thicken the ragout, blend the arrowroot into 2 tablespoons of water. Bring the ragout to a boil on the Sauté setting and stir in the arrowroot mixture. Boil gently, stirring constantly until the ragout has thickened, about 2 minutes. Serve and enjoy! Sweet Potato and Asparagus Bisque Preparation Time 5 minutes Cook Time6 minutesServing6-8 servings Ingredients 1 1/2 pounds asparagus2 pounds sweet potatoes orange or white6 cups vegetable broth low sodium, or water1 large onion8 cloves garlic2 tablespoons dried dill2 tablespoons salt-free seasoning3-4 cups nondairy milk unsweetened, adjust amount depending on desired thickness4 tablespoons Dijon mustard or stone ground mustard4 tablespoons nutritional yeast optional Instructions Place all ingredients except for the plant milk, mustard and nutritional yeast (if using), in the Instant Pot. Select Manual function and cook on high pressure for 6 minutes. When time is up, release pressure. Add the almond milk, mustard and nutritional yeast. Puree with an immersion blender right in the pot until smooth. This soup is delicious served over black, red or wild rice, or alone. Thai Coconut Carrot Soup Preparation Time 15 minutes Cook Time25 minutesServing6 servings Ingredients 1 tablespoon coconut oil1 small onion peeled and diced1 pound carrots peeled and diced2 cloves garlic minced1 tablespoon Thai red curry paste4 cups vegetable broth1 teaspoon honey1 cup coconut milk canned1 tablespoon lime juice1/4 teaspoon red pepper flakes1 teaspoon sea salt1/2 teaspoon black pepper ground1/4 cup basil fresh and julienned, plus 3 tablespoons for garnish Instructions Press the Saute button on the Instant Pot. When display reads 'hot", add and heat the coconut oil. Add the onion and carrots. Saute for 3–5 minutes until onions are translucent. Add the garlic and curry paste. Continue to saute for 1 minute. Add remaining ingredients, except 3 tablespoons basil. Lock the lid. Press the Soup button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid. In the Instant Pot, puree soup with an immersion blender, or use a stand blender and puree in batches. Ladle into bowls, garnish each bowl with 1/2 tablespoon basil, and serve warm. Enjoy! Minestrone Soup Prep Time 5 minutes Cook Time15 minutesServing4-6 servings Ingredients 1/2 cup yellow onion chopped2 cloves garlic minced1/2 cup Zucchini chopped1/2 red bell pepper diced (about 1/2 cup)1 cup green beans fresh, string removed and cut into thirds1 cup Eggplant cut into cubes1 stalk celery diced1/2 cup carrot chopped1 small russet potato diced1/4 cup parsley chopped15.5 ounce garbanzo beans rinsed and drained well, 1 can.12 ounce tomatoes diced, 1 can2 teaspoons basil dried2 teaspoons oregano10 turns black pepper1 teaspoon salt3 cups of water Instructions Prep and measure out all of the ingredients first. This will make it super easy to throw together. Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes. Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick. Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool. Pickled Carrot Soup with Bacon Preparation Time 20 minutes Cook Time4 minutesServing6 servings Ingredients 2 pounds carrots peeled, (optional) a couple small heirloom carrots4 cups broth duck broth recommended1/2 yellow onion finely chopped1/2 pack bacon cut into 1/4 inch piecessalt to tastemaple syrup to taste (1-2 tablespoons)1/2 cup apple cider vinegar add gradually, tasting as you go. It should be somewhat vinegary but not over-poweringWhite vinegar (as needed) Instructions Cook onions and bacon together in a frying pan until bacon is cooked but soft, and onions are translucent. Slice 2 heirloom carrots (or the skinny end of a couple carrots) as thin as you are able. Put these into a small bowl or cup and add enough white vinegar to cover them. Let these pickle until the soup is finished. Chop remaining carrots into 1 inch long pieces. Put broth and chopped carrots into the Instant Pot, set to manual (high) for 4 minutes. When time is up, use natural pressure release. Once cooked, use an immersion blender to break down the carrots into a smooth soup. Stir in onions and bacon, add salt, apple cider vinegar, and maple syrup to taste. Serve topped with some of the pickled carrots. Enjoy! Paleo Beet Borscht Preparation Time 20 minutes Cook Time45 minutesServing8 servings Ingredients 8 cups beets1/2 cup celery diced1/2 cup carrots diced2 cloves garlic diced1 medium onion diced3 cups cabbage shredded6 cups stock (beef, chicken or veggie)1 bay leaf1 tablespoon salt1/2 tablespoon thyme1/4 cup dill fresh, chopped1/2 cup coconut yogurt plain, or sour cream, optional Instructions Place washed beets in a steamer in the Instant Pot with 1 cup of water. Steam for 7 minutes, quick release, and drop into an ice bath, the skins will slip right off. Dice. Put the beets, carrots, celery, garlic, onions, cabbage, bay leaf, stock, salt and thyme in the Instant Pot. Press the "Soup" setting on the Instant Pot, adjusting the time to 45 minutes. When time is up, allow a natural pressure release to prevent soup from splattering. Spoon into bowls adding a dollop of dairy free coconut yogurt or sour cream and garnishing with fresh dill. Enjoy.