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.

source

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.

source

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

turkey meatball and rice soup

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
serves 4

ingredients
1 T olive oil
3 carrots, diagonal coins
3 stalks of celery, sliced
1 onion, diced
6 c chicken stock
2 cups rice, pre-cooked
2 (12 oz.) pkgs fully cooked refrigerated turkey meatballs (thaw if using frozen)
4 c (loosely packed) baby spinach
salt and pepper
dried parsley and dried basil
finely grated parmesan cheese (optional)

directions

1. warm oil in large pot over medium-high heat. when oil shimmers, add carrots, celery and onion. cook stirring frequently, until slightly softened, 5 minutes.
2. add stock. bring to a boil, reduce heat and simmer 10 minutes.
3. add rice, meatballs, and spinach. simmer 5 minutes or until meatballs reach a safe internal temperature of 165 degrees.
4. season, to taste, with salt, pepper, parsley, and basil. serve with parmesan, if desired. refrigerate any leftovers.

source – kroger mymagazine, october 2020, page 21

summer smoked-salmon chowder

prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

1. season salmon with salt and pepper and set aside.
2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

source – martha stewart living, july/august 2019