instant pot panera broccoli cheddar

prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
yields 6 servings

ingredients
7 c broccoli (3 broccoli heads)
1 c carrots, sliced in slanted coins
1 onion, chopped
2 cloves of garlic
6 T unsalted butter
6 T all-purpose flour
4-5 c chicken stock
3 c half and half (or yogurt)
3 c cheddar cheese (extra sharp, recommended)
1 t paprika
2 t black pepper
1 t dijon mustard
salt, to taste
cheddar cheese, to top

directions

1. set the instant pot on saute at normal heat settings. add butter and when it melts immediately, add the onion and garlic. saute for about 1 minute or until they begin to turn limp.
2. reduce the heat to low. add the flour now only if you own an older model instant pot as newer models are sensitive (newer model instant pot owners skip this step and move to the next step and add the roux after the pressure cooking cycle is over at step #8). stir briskly and saute for 30 seconds. **newer model instant pot owners read notes below for roux instructions.
3. now add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. there should not be any lumps at all.
4. next, add the carrots and all the seasonings. deglaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits and crumbs stuck at the bottom of the pot. this will prevent the burn notice !
5. cancel the saute function. add the broccoli florets and give everything a very good mix.
6. close the lid. seal the valve and pressure cook on high for 1 minute.
7. once the pressure cooking cycle is over the instant pot will begin to beep. immediately perform a quick pressure release (QPR) by moving the valve manually from the sealing to the venting position.
8. when the floating pin drops, open the lid carefully and add the room temperature or warm half and half (warm it up slighly in the microwave oven). do not add fridge cold dairy.
9. turn back the saute function and set it on low. give everything a good mix and grab a potato masher and mash a few cooked broccoli. this will add a lot of body to the soup. bring the soup to a simmer.
10. when the soup begins to just simmer, immediately turn off the instant pot.
11. now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.
12. check for seasoning. add salt and pepper to taste.

**new model instant pot owners roux instruction: as newer model instant pots are sensitive, i would recommend that you do not add the roux before pressure cooking cycle. prepare the flour+butter mixture in a skillet over medium low heat. add this roux once the pressure cooking cycle is over (step #8) just before adding the half and half. bring the soup to a simmer, then add the dairy and follow the recipe as such. in this case you need about 2 more tablespoons of butter to saute the onions and garlic.

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new orleans instant pot gumbo

prep time: 20 minutes
cook time: 55 minutes
total time: 75 minutes
servings: 10

ingredients
1/2 lb. shrimp, peeled and deveined
1 t creole seasoning or cajun seasoning
1/2 c olive oil + 2 T extra for sauteing
2 lb. andouille sausage, cut into 1/4 inch slices
1 lb. boneless skinless chicken thighs, cut into bite size pieces
1/2 c all-purpose flour
1 c onions, diced
1 green bell pepper, diced
2 stalks celery, diced
1 T garlic, minced
5 c chicken broth
2 t black pepper
1 t dried thyme
1 t salt
1 t brown sugar
1 t worcestershire sauce
2 t lemon juice
2 bay leaves
2 c frozen okra
14.5 oz. diced tomatoes
2 T green onions, sliced thinly
chopped parsley to garnish

directions

1. rub shrimp with creole/cajun seasoning and set aside.
2. select saute mode and when instant pot has heated, add 2 T olive oil to the inner pot.
3. add andouille sausage and chicken, and cook until browned, about 8-10 minutes.
4. press “cancel” and transfer chicken and sausage to a plate using a slotted spoon and set aside.
5. to make the roux, select saute and add remaining olive oil and all-purpose flour to the inner pot.
6. cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently and being careful not to burn. this can take about 10-15 minutes.
7. add onions, bell pepper, celery, and garlic. stir until vegetables are slightly soft, about 5 minutes.
8. using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. deglaze with a couple of tablespoons of broth as needed.
9. stir in broth, black pepper, cayenne pepper, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
10. stir in reserved chicken and sausage.
11. add tomatoes on top and gently push down with a spatula to submerge. don’t stir.
12. close instant pot and pressure cook on high pressure for 4 minutes.
13. do a quick release of pressure and open the instant pot.
14. immediately stir in the shrimp and close the instant pot for 6-7 minutes. the shrimp will cook in the residual heat.
15. open the instant pot and sprinkle the gumbo with parsley and green onions.
16. stir and serve gumbo over rice of your choice.

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instapot lasagna soup (for a 6-quart instapot)

prep time: 5 minutes
cook time: 40 minutes
total time: 45 minutes
makes 10-12 servings

ingredients
1 lb. lean ground beef
1/2 large onion, diced
4 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
4 c chicken broth
1 T italian seasoning
1 tsp sea salt
black pepper to taste
8 oz. bowtie pasta or lasagna noodles

lasagna soup toppings
ricotta cheese or cottage cheese
mozzarella cheese, shredded
parmesan cheese, shredded
fresh parsley, chopped

directions

1. select “saute” on the instant pot and when the display read “hot,” add ground beef, onion, and garlic. saute until beef is cooked through, stirring as needed. drain excess fat, if needed.
2. if any browned ingredients are stuck on the pot’s surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. this is called deglazing and it’s flavor gold.
3. press “cancel” and stir in diced tomatoes (with juice), tomato sauce, tomato paste, broth, italian seasoning, salt, pepper, and pasta noodles. *if using lasagna noodles, break them into small pieces.
4. secure the lid and turn pressure release valve to “sealing” position. select “manual” or “pressure cook” and set the instant pot on “high” pressure for 1 minute. (yes, only 1 minute… the pasta will be perfectly cooked in the time the pot takes to pressurize (about 22 minutes), pressure cook, and depressurize.)
5. when pressure cook cycle is done, you have 2 release options:
   • for al dente pasta, use quick pressure release (QPR) to release steam. (7 minutes)
   • for softer pasta, use natural pressure release (NPR) for 10 minutes, then release the rest of the pressure.
6. serve with all desired toppings.

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instant pot vegetable beef soup

prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes
~8-10 servings

ingredients
1 or 2 lbs ground beef (depending on how meaty you want your soup)
1 onion, chopped
4 cloves of garlic, minced
3 carrots, chopped
6 small potatoes, chopped
8 oz. cabbage, chopped
2 (8 oz.) packages of sliced mushrooms
2 (16 oz.) cans of stewed tomatoes
1 (8 oz.) can of tomato sauce
basil, oregano, parsley (and any other spices you want to add)
salt & pepper, to taste
5 c broth

directions

1. set instant pot to saute and add beef. brown beef for several minutes.
2. add onion and garlic. add some broth to deglaze, if needed.
3. add the carrots, potatoes, cabbage, mushrooms, tomatoes, spices, salt, pepper, and broth.
4. put lid on and remember to close steam vent.
5. pressure cook on high for 8 minutes and allow for quick pressure release.
6. stir and serve.

sources – one & two

instant pot pho

prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
makes 10 servings

ingredients

FOR THE BROTH:
21 oz. dried banh pho rice noodles (aka rice sticks – use small or medium)
3 whole star anise
1 T cinnamon
1 T extra virgin olive oil
1 T sesame oil
1.5 lb chicken tenderloins or boneless, skinless chicken thighs, thinly sliced
3 cloves garlic, minced
1 T minced garlic
6 c broth
2 T fish sauce
2 T hoisin sauce
1 t salt

FOR THE TOPPINGS:
2 onions, thinly sliced
1 jalapeno, thinly sliced coins
1 lime, sliced into wedges
1 carrot, julienned
bean sprouts
fresh cilantro, roughly chopped

instructions

1. bring a large pot of water (8 cups/2 quarts) to a boil on the stove. when the water’s boiling, turn off the heat and submerge the rice noodles in the heated water, making sure all of the noodles are covered by the water. after a minute, stir occasionally so the noodles break up, allowing them to soak the water up and soften while you prepare the rest of the pho. set aside with the noodles remaining in the water until just before serving. (note: the reason we aren’t cooking the noodles with the pho broth is because rice noodles are very delicate and will be a disaster if cooked at high pressure. also, we do not boil rice noodles in water for a period of time like we do with italian pasta. we simply pour the boiling water over the noodles, let them sit and absorb the hot water and stir occasionally. this is because italian pasta and rice noodles are very different noodles with different ingredients – egg vs. rice.)
2. add olive oil to the instant pot and press “saute.” once hot, add the onion strands and let them cook until nicely browned giving them some nice color. remove and set aside when done.
3. add the chicken to the pot, immediately pouring the sesame oil over it and constantly stir until the chicken is coated and mostly white in color (about 2 minutes). it’s okay if some is still pink
4. add the garlic and ginger, stirring often for 1 minute and deglazing the bottom of the pot with a spoon.
5. add in the chicken broth, beef broth, chicken, hoisin sauce, fish sauce, and deglaze the bottom of the pot once more. lastly, add in the star anise and cinnamon.
6. secure the lid, closing the vent, and cook at high pressure for 7 minutes. quick release when done and stir in the salt.
7. when ready to serve, transfer the desired amount of noodles from the soaking pot and place in large serving bowls. top with variety of toppings and enjoy !

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