Need a quick and easy weeknight meal made in under 25 minutes? This delicious soup recipe is for you!

Use leftover chicken, broth, veggies, and spaghetti noodles to make the quickest and easiest homemade Instant Pot chicken noodle soup recipe. All the classic flavors you love in half the time!

Key Takeaways

• The Instant Pot (an electric pressure cooker) reduces cooking time and makes clean up easy. It’s the perfect appliance for making easy, homemade soups in half the time. Check out the best recipes to make in the Instant Pot.
• My favorite soup to make in the Instant Pot is homemade chicken noodle soup. And this recipe is hands-down the easiest and fastest recipe.
• Use leftover cooked chicken meat to make this speedy recipe.
• Perfect for a quick weekend lunch or busy weeknight meal.
• Leftovers make the best meal-prep lunch.
• If you’re new to the Instant Pot, my Instant Pot Guide is the best place to start. 

Before You Get Started: Ingredients Needed

• 3 tablespoons butter (or 1 tablespoon extra virgin olive oil)
• 1 medium onion, diced
• 2 large carrots, diced
• 3 celery stalks, diced
• 5 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 8 cups chicken broth/stock or veggie broth (homemade broth or store-bought broth)
• 2 cups cooked chicken (cut into bite-sized pieces: shredded or cubed)
• 8 ounces uncooked spaghetti noodles, broken in half
• 2-3 cups chopped spinach (optional)
• salt, to taste
• black pepper, to taste

Time-Saving Chicken Tip: This recipe saves time by using leftover chicken meat; not raw chicken. Cook a whole chicken, chicken thighs, or boneless skinless chicken breasts in advance. Or, pick up cooked chicken pieces from the store or a rotisserie chicken. Shred the meat and store the chicken in the fridge until ready to use.

More Easy Instant Pot Chicken Recipes

• Chicken and Yellow Rice
• Chicken Pot Pie Soup
• How to Cook a Whole Chicken
• Chicken Fried Rice
• Chicken Teriyaki

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Easiest Instant Pot Chicken Noodle Soup Recipe

A quick and easy weeknight meal made in under 30 minutes, from prep to bowl. Use leftover chicken, broth, and spaghetti noodles to make a flavorful, from-scratch chicken noodle soup in the Instant Pot.

Course Main Course, Soup

Cuisine American

Keyword easy instant pot chicken noodle soup, instant pot chicken noodle soup, Instant pot chicken noodle soup with rotisserie chicken

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 8 cups

Calories 253kcal

Author Kristin Marr

Cost $12

Equipment

• 1 6 or 8 Quart Instant Pot

Ingredients

• 3 tablespoons butter or 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 2 large carrots diced
• 3 celery ribs diced
• 5 garlic cloves minced
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 8 cups chicken broth or vegetable broth
• 2 cups cooked and shredded chicken add more if you want meatier soup, or leave it out if you wish for it to have a vegetable-based soup
• 8 ounces spaghetti noodles broken in half (uncooked noodles)
• 2-3 cups chopped spinach (optional)
• salt to taste
• black pepper to taste

Instructions

• Plug in your Instant Pot and push the Sauté button to use the sauté feature. The screen on the front will read On and the bottom of the pot will get hot to sauté.
• Melt butter in the Instant Pot. Once melted, add the diced onion, carrot, celery, and a big pinch of salt to bring out their juices. Saute the veggies for about 5 minutes until soft.
• Add the garlic, thyme, oregano, and basil. Saute for 1 minute.
• Add the broth, cooked chicken, and broken noodles. Turn off the Instant Pot so the sauté mode turns off.
• Secure the lid on the Instant Pot, turn the steam vent valve on top of the lid to Sealed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the pressure cook time down to 4 minutes. Note: The pot will take about 10 minutes to come to pressure and begin cooking.
• When the 4 minutes is done, quick release the steam valve, turning the valve from Sealed to Venting (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure from the pot.
• After the pressure releases, take the lid off, stir in chopped spinach to wilt and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach, so there's no need to add more heat.
• Serve warm.

Video

Notes

Cooked Chicken: This recipe saves time by using leftover chicken meat; not raw chicken. Cook a whole chicken, chicken thighs, or boneless skinless chicken breasts in advance. Or, pick up cooked chicken pieces from the store or a rotisserie chicken. Shred the meat and store the chicken the fridge.

Creamy Chicken Noodle Soup Variation: For a creamy soup, like my creamy chicken and rice soup or chicken pot pie soup, stir in 1 cup of heavy cream after pressure cooking. Use the Saute function if the soup needs to be heated further after adding the cream.

Nutrition

Calories: 253kcal | Carbohydrates: 26g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 956mg | Potassium: 491mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3940IU | Vitamin C: 21.7mg | Calcium: 58mg | Iron: 1.9mg

Alternative Chicken Soup Cooking Methods

If you don’t have an Instant Pot and want to make homemade chicken noodle soup, I recommend checking out this stove-top veggie noodle version ,this slow cooker version, or my stove-top chicken and dumplings . I LOVE chicken noodle soup and there’s no shortage of simple ways to make this classic soup.

My Favorite Instant Pot Soup Recipes 

• Creamy Chicken and Rice Soup
• Chicken Pot Pie Soup
• Beef Stew 
• Black Bean Soup

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The post The Easiest Instant Pot Chicken Noodle Soup appeared first on Live Simply.

Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

Ingredient Substitutions & Variations 

• Canned Beans: Use 3-15.5 ounce cans, drained, instead of dry beans for a quick dinner. Add the beans, veggies, seasonings, and broth to the Instant Pot, and pressure cook for 5 minutes, then a quick release.
• Pinto Beans: Instead of black beans, use dried pinto beans. No need to soak the beans first.
• Bell Peppers: Poblano peppers add heat, without making the soup spicy. I love to add them to chili as well. If you don’t have poblano peppers, use a bell pepper instead.
• Add Meat: Saute 1 pound pork sausage or a few bacon strips (cut into small pieces first) with the veggies. Brown the meat, veggies, and beans in the Instant Pot. If you want to make a creamy soup, I add cooked sausage AFTER cooking and blending the soup.
• Slow Cooker: Prefer to have the soup cook all day while at work? Use the slow-cooker method to make this recipe instead.

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

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Cuban Instant Pot Black Bean Soup (With Dry Beans)

Cuban Instant Pot Black Bean Soup is quick, easy, and flavorful. Made with frugal dry beans and pantry spices (and no soaking required!). A nutrient-dense vegetarian meal or add extra protein on the side (like grilled chicken or chicken fajitas). With the perfect texture, serve the soup chunky or thick and creamy!

Course Main Course, Soup

Cuisine American, Cuban

Keyword Cuban Black Bean Soup, Instant Pot Black Bean Soup, Pressure Cooker Black Bean Soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Natural Pressure Release 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 278kcal

Author Kristin Marr

Equipment

• 1 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• 1 immersion blender , or Regular Blender, or Potato Masher if you want a thick and creamy soup
• 1 colander for rinsing the beans

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper seeded and diced (approx. ¾ cup)
• 4 garlic cloves minced
• 3 medium carrots peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth or chicken broth
• 1 can (14.5 oz) diced tomatoes use juice and tomatoes
• 2 bay leaves
• 1 teaspoon salt this will need to be adjust to taste after cooking
• 1 ½ cups frozen corn kernels optional

Instructions

• Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.
• Prepare all the vegetables (chopping, mincing) before starting.
• Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.
• Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices.
• Press the Cancel button on the Instant Pot.
• Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking. Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.
• Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.
• Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Let the pressure naturally release for 20 minutes.
• After 20 minutes, perform a quick pressure release: carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.
• Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes.
• Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.
• For a thick and creamy soup, blend the soup directly in the Instant Pot with an immersion blender to desired texture. Or use a regular blender or potato masher (see instructions in notes).

Notes

To thicken the soup without an immersion blender, use…

• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Topping Ideas: 

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

Nutrition

Calories: 278kcal | Carbohydrates: 51g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 1091mg | Potassium: 1157mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4834IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 4mg

3 Ways to Use This Soup

1. Soup: Top the soup with sour cream, chopped avocados, cheese, and green onions (if desired). For a creamy soup, use an immersion blender to blend the soup for just a minute or two to puree some of the beans.
2. Multi-Purpose Beans: Use water instead of the broth and strain the beans from the liquid before serving. Store some of the beans in the liquid to keep the beans from drying out. Serve the beans with rice and toppings, in burritos or enchiladas, tortillas for tacos, etc.   
3. “Refried” Beans: Spoon some of the beans (or all of the beans) into a bowl and add just enough cooking liquid to help puree the beans into a thick and creamy consistency. Add more liquid, if needed, to reach your desired consistency. Serve the beans in taco shells, burritos, or as a side dish with shredded cheese and green onions–my favorite!

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The post Cuban Instant Pot Black Bean Soup (With Dry Beans) appeared first on Live Simply.

Before You Get Started: Ingredients Needed

This soup is the perfect comfort food and it’s made with the simplest of ingredients that you can find at any grocery store. Healthy meals don’t need to be complicated.

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1/2 medium white onion, diced
• 1 lb white potatoes diced (about 3 medium potatoes), no need to peel
• 8 ounces white mushrooms, sliced or diced
• 2 garlic cloves, minced
• 4 cups chicken broth or chicken stock (or vegetable broth/stock)
• 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless skinless chicken thighs
• 2 tsp dried parsley
• 1 1/2 tsp salt (or to taste)
• 1 tsp dried thyme
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1 cup frozen corn kernels
• 1 cup frozen petite peas
• 1/2 cup heavy cream (or coconut cream or coconut milk from a can)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
• medium bowl for shredding the chicken after cooking
• 2 forks for shredding the chicken

How to Make Chicken Pot Pie Soup: Step By Step Guide

Step 1: Saute Celery, Carrots, Onions, Potatoes

To begin, turn the Instant Pot to saute mode (press the saute button on the front of the pot). Once hot, add the olive oil. Add the celery, carrots, onion, and potatoes and saute until slightly translucent and soft, about 2-3 minutes.

Then add the mushrooms and garlic, and stir to combine. Press the Cancel button to turn off the saute mode.

Step 2: Add Broth, Seasonings, and Chicken

Add the broth, making sure to scrape the bottom of the pot well with a wooden spoon. This will loosen any bits stuck to the bottom of the pot. If left behind, these bits may cause the Instant Pot to flash a burn notice while pressure cooking.

Now add all the seasonings and chicken breasts to the pot.

Step 3: Pressure Cook for 10 Minutes

Secure the lid on the pot and set the Instant Pot to Manual, High Pressure for 10 minutes. The valve on top of the lid should be set to Sealed.

Step 4: Let Pressure Release Naturally for 10 Minutes

When the Instant is done cooking the soup, it will beep a few times. Let the pressure release naturally for 10 minutes (don’t touch the pot). The screen on the front of the pot will begin counting up, until it reads L10:00.

After 10 minutes, perform a quick release. To do this, turn the steam pressure valve on top of the lid from Sealed to Venting. Once all the pressure has been release (steam is no longer spewing from the valve), open the lid.

Step 5: Shred Chicken & Add Chicken, Peas, Corn, and Cream

Remove the tender chicken to a bowl and shred into small pieces with two forks. Add the shredded chicken, peas, corn, and cream to the soup.

If you’d like to thicken the soup, now is the time (I’ll share how to do this in the next section). Serve warm!

Frequently Asked Questions

Is it possible to double the recipe?

Yes. If you double the recipe, there’s no need to adjust or change the cook time. Never go past the “fill line” found inside the Instant Pot liner. As long as you can double this recipe without going over that line, go for it!

Can you make this recipe on the stove top?

Yes, use a Dutch oven or large pot. Heat the olive oil, saute the veggies, then add the spice, broth, and chicken. Bring to a boil and reduce to a simmer. Cook the soup for 25-30 minutes, or until the chicken is cooked through and the veggies are soft. Remove the chicken and shred with two forks in a bowl. Return the chicken to the pot, along with the cream, peas, and corn. Add the cornstarch or arrowroot starch and water, if desired. Simmer for an additional 5 minutes to thicken.

Can you make this without any cream so it’s more of a chicken noodle soup and not a creamy pot pie kind?

Yes, you can. Don’t add the cream at the end for a broth-based soup. If you’d like to add noodles, check out my Quick and Easy Instant Pot Chicken Noodle Soup Recipe.

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Healthy Instant Pot Chicken Pot Pie Soup

Inspired by classic chicken pot pie, this soup version is made with hearty veggies and chicken. A fast, comforting, and healthy meal for busy weeknights. Add homemade biscuits on top of this delicious soup for a complete meal!

Course Main Course, Soup

Cuisine American

Keyword Instant Pot Chicken Pot Pie Soup

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Natural Pressure Release 10 minutes minutes

Total Time 33 minutes minutes

Servings 8 cups

Calories 193kcal

Author Kristin Marr

Cost $18

Equipment

• 1 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
• 1 medium bowl for shredding the chicken after cooking
• 2 forks for shredding the chicken

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 celery stalks diced (1 cup diced)
• 3 medium carrots diced (1 cup diced)
• 1/2 medium white onion diced (1/2 cup diced)
• 1 lb Yukon Gold potatoes diced (about 3 medium potatoes), no need to peel unless you prefer the texture
• 8 ounces white mushrooms sliced or diced
• 2 garlic cloves minced
• 4 cups chicken broth or stock or vegetable stock/broth
• 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless, skinless chicken thighs
• 2 teaspoons dried parsley
• 1 1/2 teaspoons salt or to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• 1 cup frozen corn kernels
• 1 cup frozen petite peas
• 1/2 cup heavy cream or canned coconut cream/milk (for dairy free)

Thicken the Soup (Optional):

• 1 tablespoon organic cornstarch or arrowroot starch
• 1 tablespoon cold water

Instructions

• To begin, set the Instant Pot to saute mode by pressing the Saute Button. Once hot, add the olive oil.
• Saute the celery, carrots, onion, and potatoes until slightly translucent and soft (about 2-3 minutes).
• Add the mushrooms and garlic, and stir to combine. Press the Cancel button to turn off the saute function.
• Add the broth, making sure to scrape the bottom of the pot well with a wooden spoon. Make sure there aren't any bits left on the bottom of the pot as this can cause a "burn notice" when cooking the soup.
• Add all the seasonings and chicken breasts (or chicken thighs) to the pot.
• Secure the lid and set the Instant Pot to Manual, High Pressure for 10 minutes. The steam pressure valve on top should be set to Sealed.
• When the Instant is done pressure cooking the soup, it will beep a few times. Let the pressure release naturally for 10 minutes (don't touch the pot). The screen on the front of the pot will begin counting up, until it reads L10:00.
• After 10 minutes, perform a quick release. To do this, turn the steam pressure valve on top of the lid from Sealed to Venting. Once all the pressure has been released (steam is no longer spewing from the valve), open the lid.
• Remove the tender chicken and place in a medium-size bowl. Use two forks to shred the chicken into pieces.
• Return the shredded chicken to the pot, along with the corn, peas, and heavy cream. Taste for seasoning (adding more salt or pepper as needed). If you want to thicken the soup, see the next step. If you're happy with thickness, but want to warm it up further, use the saute function for a few minutes.
• Thicken the Soup (Optional):
• After adding the chicken, cream, and veggies, whisk 1 tablespoon of corn starch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a "cornstarch slurry"). Add the slurry to the soup. Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.
• Spoon into bowls and serve warm with homemade biscuits. If you love this recipe, you'll also love my Creamy Instant Pot Chicken and Rice Soup.

Notes

Cooking Time Note: The soup needs to pressure cook for 10 minutes. Before the Instant Pot begins pressure cooking, it can take 5-10 minutes for the pot to reach pressure. So while the soup only takes 10 minutes to cook, the total time it takes to make this soup may be a bit longer. Keep this in mind when making dinner.

The nutritional information does not include the cornstarch. 

Nutrition

Calories: 193kcal | Carbohydrates: 12g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 973mg | Potassium: 761mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4125IU | Vitamin C: 18.6mg | Calcium: 57mg | Iron: 2.8mg

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Instant Pot Chicken Pot Pie Soup (Easy & Quick)

The post Instant Pot Chicken Pot Pie Soup (Easy & Quick) appeared first on Live Simply.

Ingredients Needed

This recipe is the ultimate example of how a handful of ingredients can be made into the most delicious soup.

• 3 tablespoons butter (salted or unsalted)
• 1/2 medium white onion, diced
• 3-4 carrots peeled and diced
• 2 garlic cloves, minced
• 1 teaspoon salt (to taste)
• 1 tsp dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 fresh broccoli crowns (roughly chopped, 1 pound) or 16 ounces frozen broccoli
• 4 cups chicken broth or chicken stock (or vegetable broth)
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese (shredded)
• 2 tablespoons organic cornstarch or arrowroot flour starch
• 2 tablespoons cold water
• pinch of nutmeg (optional)

Time-Saving Tip: Buy a 16-ounce bag (1lb) of pre-chopped fresh broccoli florets. Chopping the veggies is the most time-consuming part of this recipe. Alternatively, pre-chopped frozen broccoli may be used (no need to adjust the cook time).

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
• small bowl for mixing the starch and water to thicken the soup after cooking

Substitutions and Variations

• Use Frozen Broccoli: One of the best ways to save money and time is to buy frozen vegetables. I love to roast frozen vegetables (like broccoli), steam them, or add them to soup. There’s no need to change anything about this recipe if you use frozen broccoli instead of fresh.
• Use Whole Milk or Half in Half: If you don’t have cream, use whole milk or half in half; however, it won’t be as thick and creamy.
• Use Different Cheese: Use a different cheese that easily melts: Gruyere, Fontina, or Monterey Jack. Cheddar adds a sharp cheese flavor to the soup, which is iconic for this classic soup. I recommend using 100% cheddar or mixing it up with 1/2 cheddar and 1/2 a different cheese (like Fontina).
• Use Half Cauliflower, Half Broccoli Florets: Use 1/2 cauliflower florets instead of 100% broccoli. This is just another way to use those winter veggies. I also love to make this Instant Pot Loaded Cauliflower Potato Soup –you could also add broccoli.
• Double the Recipe: Double this recipe so you’ll have enough for dinner and leftovers to enjoy for multiple lunches (or a quick dinner later in the week). If you have a 6 or 8 quart Instant Pot, you should have no issue doubling the recipe. No need to adjust the cook time.

Step 1: Melt Butter & Saute Veggies

Turn on the Instant Pot to Saute (press the saute button on the front of the pot).

Once hot, add the butter.

Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika. Press the cancel button to turn off the heat. 

Step 2: Add Broccoli & Broth

Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.

Step 3: Pressure Cook for 5 Minutes & Shred Cheese

Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set to Sealing. Set the Instant Pot to Manual, High Pressure for 5 minutes.

While the soup cooks, shred the cheese.

Cheese Tip: Shred your own cheese using a block of cheese and a grater. Pre-shredded cheese contains anti-caking ingredients (to keep the shreds from clumping in the package). Pre-shredded cheese may result in a grainier, lumpier soup.

Step 4: Perform a Quick Pressure Release

After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid from Sealed to Venting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back to Sealed) and let it rest before opening again.

Step 5: Add Cream

Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.

Adding the cream first, before the cheese, helps cool down the soup so the cheese won’t “break” and become grainy once added.

Step 6: Add Cheese

Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once, instead, add handfuls at a time, whisking the soup after each addition.

If you’d like a thicker soup, make a “slurry” with 2 tablespoons of cornstarch (or arrowroot starch) and water. Add to the soup, stirring to thicken. If you want a thin/brothy soup, skip the starch and water.

Finally, add a pinch of nutmeg (optional), spoon into bowls for individual portions, and serve. Some folks also add a dash of hot sauce or extra shredded cheese before enjoying.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes, you can! No need to adjust the cook time, either. Use fresh or frozen broccoli to make this delicious soup.

Can I double the recipe?

Yes, as long as the ingredients don’t go past the “fill line” inside the stainless Instant Pot liner you can double this soup recipe. No need to adjust the cook time. Cook according to the instructions provided in the recipe card.

Can I make this soup even thicker?

Yes, you can. Just add an extra tablespoon or two of cornstarch or arrowroot starch and additional water to make a “slurry,” then add this mixture to the soup after cooking. In the recipe, I suggest 2 tablespoons of water and cornstarch, but this can be increased for a thicker soup.

Can I make this soup on the stove top?

Yes, you can. Follow the recipe as provided: saute the veggies, cook the broccoli in the broth. Once the broccoli is soft and falling apart in the broth, add the cream and cheese, then thickening ingredients (starch and water). It will take much longer to make this recipe on the stove top vs. the Instant Pot.

How do you keep the cheese from clumping at the bottom of the pot?

Don’t add the cheese until after the soup pressure cooks, then add the cream, THEN the shredded cheese. By the time the cheese is added, the soup should have cooled down a bit. Add the cheese handful by handful; not all at one time. Whisk the soup with each addition of cheese, making sure the cheese fully melts into the soup. If you need to turn on the saute mode to help the cheese melt, do so. Also, don’t use pre-shredded cheese that contains anti-caking ingredients (read the ingredient list). It’s best to shred your own cheese for this soup. The anti-caking ingredients may prevent the cheese from fully melting in the broth.

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Easiest Instant Pot Broccoli Cheddar Soup

The easiest Instant Pot Broccoli Cheddar Soup made in under 10 minutes! A great recipe to make on chilly nights when you want a fast, nourishing, and easy weeknight meal. Bonus, this soup is low carb and naturally gluten-free.

Course lunch, Main Course, Soup

Cuisine American

Keyword Instant Pot Broccoli Cheddar Soup, Instant Pot Broccoli Cheese Soup

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 446kcal

Author Kristin Marr

Cost $15

Equipment

• 1 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
• 1 small bowl for mixing the starch and water to thicken the soup after cooking
• 1 whisk for whisking/melting the cheese in the soup

Ingredients

• 3 tablespoons butter salted or unsalted
• 1/2 medium white onion diced (1 cup once diced)
• 3-4 large carrots peeled and diced (1 cup once diced)
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 broccoli crowns roughly chopped (1 pound, 16 ounces)
• 4 cups chicken broth or chicken stock or vegetable broth
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese shredded (or use a mix of your favorite cheeses: cheddar, gruyere, fontina)
• pinch nutmeg (optional)

Thicken the Soup:

• 2 tablespoons organic cornstarch or arrowroot flour starch
• 2 tablespoons cold water

Instructions

• Turn on the Instant Pot to Saute (press the saute button on the front of the pot). Once hot, add the butter.
• Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika. Press the cancel button to turn off the heat. 
• Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.
• Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set to Sealing. Set the Instant Pot to Manual, High Pressure for 5 minutes.

  While the soup cooks, shred the cheese.
• Perform a quick release: After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid from Sealed to Venting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back to Sealed) and let it rest before opening again.
• Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.
• Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once; instead, add handfuls at a time, whisking the soup after each addition.
• To thicken the soup, make a cornstarch slurry (or arrowroot starch slurry) by mixing together 2 tablespoons of cornstarch (or arrowroot starch) and 2 tablespoons of water in a small bowl. Stir the mixture into the soup. It will take the soup a few minutes to thicken. If needed, use the saute mode to bring the soup to a slight boil, whisk and cook the soup until it reaches your desired thickness.
• Add a pinch of nutmeg (optional) and serve. Some folks also add a dash of hot sauce or extra shredded cheese to each bowl before enjoying. Or add homemade croutons on top, which soak into the cheesy broth and soften after a few minutes–perfection.

Video

Notes

Broccoli Tip: Buy a 16-ounce bag (1lb) of pre-chopped fresh broccoli florets. Chopping the veggies is the most time-consuming part of this recipe. Alternatively, pre-chopped frozen broccoli may be used (no need to adjust the cook time).

A Note About Adding The Cheese: Don’t add the cheese until after the soup pressure cooks, then add the cream, THEN the shredded cheese. By the time the cheese is added, the soup should have cooled down a bit. Add the cheese handful by handful; not all at one time. Whisk the soup with each addition of cheese, making sure the cheese fully melts into the soup. If you need to turn on the saute mode to help the cheese melt, do so. Also, don’t use pre-shredded cheese that contains anti-caking ingredients (read the ingredient list). It’s best to shred your own cheese for this soup. The anti-caking ingredients may prevent the cheese from fully melting in the broth.

Nutrition

Calories: 446kcal | Carbohydrates: 22g | Protein: 17g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 1350mg | Potassium: 943mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7590IU | Vitamin C: 194.8mg | Calcium: 421mg | Iron: 2.3mg

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The post Easiest Instant Pot Broccoli Cheddar Soup Recipe appeared first on Live Simply.

Substitutions and Variations

• Add Leafy Greens: After cooking the soup, add 1-2 cups of your favorite leafy greens, like baby kale or baby spinach. Stir to wilt the greens in the hot soup.
• Use Different Vegetables: Use your favorite vegetables to make this soup: cubed butternut squash, corn kernels, leeks, sweet potatoes, etc.
• Use Ground Beef: If you’d prefer to use ground beef, saute 1 lb of ground beef first, seasoning with salt while cooking, then saute the veggies. Cook the soup for 10 minutes on high pressure. This is a quick and frugal take on traditional beef soup made with stew meat.
• Use Frozen Vegetables: Instead of using fresh green beans, fresh mushrooms, or fresh carrots, use frozen veggies! Frozen veggies are cheap and full of nutrients. I also love to roast frozen vegetables–they’re a freezer staple in our home.

Step By Step Instructions

If you’re new to using the Instant Pot, read How to Use an Instant Pot: 16 Must Know Tips to get to know your new appliance.

Step 1: Season Beef With Salt

Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 

Step 2: Combine Broth & Seasonings

In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 

Step 3: Brown the Beef Using the Saute Function

Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function (press the Saute button on the front of the pot).

Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for just a couple of minutes. Set aside on a plate.

Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 

Step 4: Saute Veggies Using the Saute Function

Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don’t want the veggies to stick to the bottom of the Instant Pot, so don’t let the veggies brown. This is just a quick saute.

Once done, press Cancel to turn off the saute function. 

Step 5: Add Broth, Loosen Bits, & Add Beef

Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon. This is very important. If bits are left on the base of the pot, the Instant Pot may flash a burn notice when coming to pressure. 

Add the beef to the pot, don’t stir. 

Step 6: Pressure Cook for 35 Minutes

Secure the lid on the pot. Turn the steam valve on the lid to Sealed.

Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 

Step 7: Naturally Release Pressure, Then Perform a Quick Release

Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don’t touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.

At this time, quickly move the steam valve on top of the lid from Sealed to Venting. The remaining steam/pressure will quickly spew from the valve (careful with your hand).

Once all the pressure has been released, open the lid. Your soup is ready to enjoy.

Frequently Asked Questions

What cut of beef is best to use?

The best meat to use for a vegetable beef soup recipe is beef chuck roast, round roast, or stew meat. I prefer to buy pre-cut “beef stew meat” (typically a combo of chuck and round roasts cut into cubes). If you’d prefer to buy a whole cut of meat, like a chuck roast or round roast, cut the beef into bite-sized pieces before using.

How do you thicken the beef soup?

The best way to thicken soups and sauces made in the Instant Pot is to add cornstarch or arrowroot starch (mixed with water) after cooking the dish. Turn on the saute function after adding the starch. Within a few minutes, the soup (or sauce) will thicken. I do this often with Instant Pot recipes. Cornstarch or arrowroot are used to thicken the sauce for Instant Pot Swedish Meatballs, Instant Chicken Teriyaki, Instant Pot Beef Stroganoff, and Instant Pot Salisbury Steak.

Why does my vegetable beef soup taste bland?

Searing the beef first, before cooking the soup, will build flavor. The same goes with sautéing the veggies. I know, it’s tempting to dump everything in the pot and walk away, but these steps build the flavor! If you’ve taken these steps and the soup tastes bland, you likely need more salt. Trust me, under salting a dish is the ultimate flavor destroyer. Always taste a soup before serving. Add more salt, stir, taste again. Repeat until the soup tastes just right.

How long does it take for beef to get tender in the soup?

If you rush the cooking process, and go for a shorter cooking time, the beef will end up chewy and tough. 35 minutes is the perfect amount of cook time, with a 10 minute natural release.

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Easy & Hearty Instant Pot Vegetable Beef Soup

An easy, comforting, and nourishing vegetable beef soup made with loads of fresh vegetables in the Instant Pot. This hearty soup tastes just like Grandma's great recipe, but takes less than an hour to cook.

Course Main Course

Cuisine American

Keyword Instant Pot Beef Stew, Instant Pot Beef Vegetable Soup, Instant Pot Vegetable Beef Soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Natural Pressure Release 10 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 165kcal

Author Kristin Marr

Cost $22

Equipment

• 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
• 1 medium bowl for whisking the broth ingredients

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 3/4 -2 lbs beef stew meat or chuck roast or round roast cut into bite-sized cubes
• 2 tablespoons unsalted butter
• 2 carrots sliced, about 1 cup
• 2 celery ribs roughly chopped, about ¾ cup
• 1/2 yellow onion roughly chopped (about 1 cup)
• 2 red or Yukon gold potatoes roughly chopped (about 1 cup)
• 1 cup roughly chopped green beans
• 1 cup sliced mushrooms 4-5 mushrooms, such as: white, baby bella, or cremini
• 4 garlic cloves minced
• 3 cups beef broth or beef stock or chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt divided, or to taste
• 1/2 teaspoon black pepper or to taste

To Thicken (Optional):

• 1-2 tablespoon arrowroot starch or cornstarch
• 2-3 tablespoons water

Instructions

• Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 
• In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 
• Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function. Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for 2 minutes. Set aside on a plate. Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 
• Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don't want the veggies to stick to the bottom of the Instant Pot, so don't let the veggies brown. This is just a quick saute. Once done, press Cancel to turn off the saute function. 
• Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon.
• Add the beef to the pot, don’t stir. 
• Secure the lid on the pot. Turn the steam valve on the lid to Sealed. Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 
• Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don't touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.
• Quickly move the steam valve on top of the lid from Sealed to Venting (a quick pressure release). Once all the pressure has been released (steam no longer spews from the valve), open the lid.
• Enjoy warm. If you'd like to thicken the soup, continue to the next step…

To Thicken:

• If you'd prefer a thicker stew, add arrowroot starch or cornstarch. I prefer to use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl, and then add this mixture to the stew. For a thicker stew, go with 2 tablespoons of arrowroot starch to 3 tablespoons of water. Again, mix this in a small bowl before adding to the stew. Once added, press Saute, and allow the stew to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 
• Serve warm. 

Notes

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. 

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1102mg | Potassium: 582mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3801IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg

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The post Instant Pot Vegetable Beef Soup (Easy & Hearty) appeared first on Live Simply.

Variations and Substitutions

• Dairy-Free Soup: This recipe can be be made into a dairy-free soup by using 1 cup unsweetened coconut milk/cream (from a can, like this) or skipping the cream.
• Use Brown Rice or Wild Rice: White rice cooks fast so it’s the best option for this soup. As explained in my Instant Pot rice cooking guide, brown rice and wild rice both need a longer cooking time. You can use these options instead of white rice; however, you’ll need to adjust the pressure cooking time. For brown rice, cook the soup for 20 minutes. For wild rice, cook the soup for 30 minutes. I also recommend using boneless skinless chicken thighs instead of the chicken breasts with the longer cooking time, as chicken breasts can dry out easily.
• Use Chicken Thighs: Instead of boneless skinless chicken breasts, use boneless skinless chicken thighs instead. This is a frugal and flavorful way to make this soup, as chicken thighs have a more intense chicken flavor and are cheaper than breasts. Trim the fat from the thighs, using kitchen scissors, before cooking. Cook for the same amount of time.

How to Make Instant Pot Chicken and Rice Soup

You’ll also find a printable version of the ingredients and instructions in the recipe card at the bottom of this article.

Rice Pro Tip: Anytime I cook white rice in the Instant Pot, I rinse the rice under water. This washes away the starches and will provide the best results. Place the uncooked rice in a fine mesh sieve, run it under cold water until the water underneath runs clear (about 1-2 minutes). Set the rice aside and add to the Instant Pot in step 2.

Step 1: Saute the Fresh Veggies

Set the Instant Pot to the sauté setting by pressing the saute button. Once hot, add the olive oil. Then add the celery, carrots, and onion. Saute the veggies until translucent and slightly soft. 

Step 2: Add Mushrooms, Rice, Garlic, Lemon Juice, Parsley, and Broth

Add the mushrooms, rice, and garlic to the pot. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the Saute function.

Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren’t any bits left on the bottom.

Burn Notice Pro Tip: Leaving bits stuck to the bottom of the Instant Pot may cause the Instant Pot to flash a burn notice when pressure cooking the soup. Avoid this issue by using a wooden spoon and the broth to loosen any bits stuck to the bottom from sautéing the veggies.

Step 3: Salt Chicken & Add to the Instant Pot

Season the chicken breasts (or chicken thighs) with salt and pepper. Add the chicken to the pot.

Step 4: Pressure Cook for 10 Minutes

Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top of the lid to Sealed.

Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.

Step 5: Natural Release for 10 Minutes

Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure for 10 minutes.

Step 6: Quick Release Remaining Pressure

After 10 minutes, move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out (don’t burn your hand).

Step 7: Shred Chicken & Add Cream

Remove the cooked chicken from the soup and place in a medium-size bowl. Use two forks to shred the chicken. Return the shredded chicken to the soup.

Add the heavy cream and taste for seasoning (adding more salt or pepper to taste). Use the Saute function if the soup needs to be heated further after adding the cream. 

Now the soup is ready to enjoy! Spoon into bowls and serve warm. I also love to add chopped fresh parsley on top.

Common Questions Answered

Can you use different types of rice?

Yes, use brown or white rice to this make this soup. For brown rice, cook the soup for 20 minutes. For wild rice, cook the soup for 30 minutes. I also recommend using boneless skinless chicken thighs instead of the chicken breasts with the longer cooking time, as chicken breasts dry out easily.

Can you use different cuts of chicken?

Yes, you can use either chicken breasts or chicken thighs to make easy recipe. Just ensure the chicken is raw, not already cooked rotisserie chicken, and use boneless and skinless cuts.

Should I use uncooked or cooked rice to make this recipe?

Use uncooked rice to make this soup. The rice, chicken, and veggies are all cooked together, at the same time, in the Instant Pot. There’s no need to cook the rice or chicken in advance when making this recipe.

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Creamy Instant Pot Chicken and Rice Soup

This soup checks all the right boxes: healthy, comforting, and fast. Made in under 35 minutes, this is one of my favorite recipes to make on a busy weeknight when I want a delicious soup fast.

Course lunch, Main Course, Soup

Cuisine American

Keyword Instant Pot Chicken and Rice Soup

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Natural Pressure Release 10 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 367kcal

Author Kristin Marr

Cost $18

Equipment

• 1 6 or 8 Quart Instant Pot
• 1 medium bowl for shredding the chicken
• 2 forks for shredding the chicken

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 celery stalks chopped (1 cup)
• 2 medium carrots chopped (1 cup)
• 1/2 medium white onion chopped (1/2 cup)
• 8 ounces white mushrooms sliced
• 3/4 cup long grain white rice uncooked
• 2 garlic cloves peeled and minced
• 2 tablespoons lemon juice (about one lemon)
• 1 1/2 teaspoons dried parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb boneless and skinless chicken breasts (about 2 breasts, depending on size) or chicken thighs
• 6 cups chicken broth or stock
• 1 cup heavy cream (see notes for dairy-free option)

Instructions

• Set the Instant Pot to the Saute function (press the Saute Button on the front of the pot). Once hot, add the olive oil.
• Add the chopped celery, carrots, and onion. Sprinkle with a pinch of salt. Saute the veggies until translucent and slightly soft, about 5 minutes.
• Add the sliced mushrooms, uncooked rice, and minced garlic. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the saute function.
• Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren't any bits left on the bottom.
• Season the chicken breasts with salt and pepper. Add the chicken to the pot.
• Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top to Sealed. Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.
• Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure from the pot for 10 minutes.
• After 10 minutes, perform a quick release: move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out. Once all the pressure has been released, open the lid.
• Remove the chicken and shred.
• Return the shredded chicken to the pot, add the cream, and taste for seasoning (adding more salt or pepper as needed). Use the Saute function if the soup needs to be heated further after adding the cream. Serve warm. 

Notes

Rinse Rice: I wash (uncooked) rice in a fine mesh strainer before cooking it. To do this, pour the rice into a fine mesh strainer and run water over the rice until the water runs clear.

Dairy-Free Option: If you’re dairy free, use coconut milk/cream from a can (like this). Or, completely skip the cream for a broth-based soup.

Nutrition

Calories: 367kcal | Carbohydrates: 26g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 1392mg | Potassium: 651mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4100IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg

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The post Creamy Instant Pot Chicken and Rice Soup appeared first on Live Simply.

What is chicken and dumpling soup?

I don’t remember ever eating chicken and dumpling soup as a child. It wasn’t until recent years that this Great Depression Era soup (it was considered a staple during those hard economic times) came into my life. I’ve tried a number of different versions of chicken and dumpling soup over the years, but today’s recipe is the best of the best (in my opinion). It’s inspired by Elliott Homestead’s recipe, with a few tweaks here and there (as that’s how I generally cook in the kitchen).

So what is chicken and dumpling soup? Well, it’s a soup that’s made by first cooking chicken (in this case a whole chicken, but I’ll offer up some short-cut tips later) in water. Doing this creates a broth and the meat for the soup. Veggies are sautéed for the soup base, then the cooked chicken, broth, and a few spices are added. After a few minutes of this mixture simmering, homemade dumplings (think: biscuits) are dropped on top of the soup and cooked right there in the broth. There are several dumpling variations, some are rolled out flat and others are rolled into a ball or just dropped in the soup. I prefer the dropped version. The result is the most heavenly and comforting meal.

How to Make Einkorn Chicken and Dumpling Soup

Today’s recipe is easy to make and the ingredients are incredibly simple. There’s nothing fancy about this soup, but you couldn’t tell from looking at it or eating it. It’s a simple dish (remember it’s a Great Depression recipe) with big flavor and vibrancy. Chicken and dumpling soup is also incredibly hearty, so there’s no need to make anything else to go with it.

Here’s how to make this soup, step-by-step…

• First, fill a stock/soup pot (or Dutch oven) with 8-10 cups of water, a couple of celery stalks, carrots, and an onion. Add a few pinches of salt and then a whole chicken (around 3-4lbs). Bring the water and chicken to a lively simmer and cook until the chicken is cooked through (it should begin falling off the bone) and the water has turned into a golden broth. This will take about an hour.
• Next, remove the chicken carefully from the broth and strain the veggies away from the broth using a colander. Let the chicken and broth rest while you work on the soup base.
• For the soup base, chop a few celery stalks, carrots, and an onion. Saute this mixture in butter, then add minced garlic, salt, dried oregano and thyme, and a few tablespoons of einkorn flour. The einkorn flour will help thicken the chicken and dumpling soup, but it’s important that it’s added at this stage to avoid a floury taste in the soup.
• Next, shred the chicken (I like to keep the pieces fairly large) and add the chicken and 8 cups of broth to the veggies. Simmer this mixture for about 20 minutes, until the veggies are cooked through.
• While the soup simmers, make the einkorn dumplings: combine einkorn flour, melted butter, milk, baking powder, salt, and chopped fresh herbs in a bowl. Stir just until combined.
• Use an ice cream scooper or a large spoon to scoop the dumpling mixture from the bowl into the soup. The dumplings should float on top of the mixture and will expand as they simmer over the next 15 minutes. Once cooked through, the dumplings will have a glossy, wet appearance on the top and a drier (biscuit-like texture) on the inside.
• To serve, scoop out an einkorn dumpling or two, then ladle soup around the dumpling(s). Top with some freshly chopped herbs for extra vibrancy and flavor.

 What is einkorn flour?

The dumplings in this recipe are made with einkorn flour, hence the recipe name “einkorn chicken and dumpling soup”. If you’re new to this flour, here’s what you need to know.

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested. Einkorn hasn’t been hybridized (crossbred like modern day wheat) so it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more) and less starch (15% less) along with a higher concentration of minerals and flavor than modern wheat. This makes einkorn distinctly different than modern wheat.

Einkorn is NOT a gluten-free grain. This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. If you have celiac disease or currently cannot consume gluten (there are times when gluten may need to be temporarily removed to heal the gut, etc.), I recommend making this gluten-free chicken and dumpling soup recipe.

Personally, I’ve found that I digest einkorn well (and this is one reason einkorn is gaining popularity as more people are sensitive to modern wheat), along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest–a practice that has been around for thousands of years). Einkorn is known for being easy to digest since it hasn’t been changed or altered. This is why so many of the recipes on the blog feature this grain.

Where to Buy Einkorn Flour

You can find einkorn at some Whole Foods and health food stores, Earth Fare, Vitacost, and Amazon. Definitely shop around as prices can vary based on the retailer.

My favorite brand is Jovial Foods since finding their products is fairly easy and I’ve come to respect this brand as a leader in the real food movement. Another fantastic source for einkorn (flour and berries) is einkorn.com. If you use a lot of einkorn, buying a large bag of flour from Jovial is the most economical option. To learn more about einkorn, I recommend reading this post and listening to this podcast with Carla from Jovial (hearing her daughter’s story about gluten sensitivity is worth it).

Time-Saving Tips

This recipe does take some planning and time to make since you must first cook a whole chicken in water to make the broth and meat base. This takes about an hour of hands-off time, but it’s still an extra time piece to this recipe that may not be ideal on a busy weeknight. I usually make this soup on the weekend, when I have more time at home and can set my chicken to cook in the afternoon and then make the dumpling soup in the evening. If you want to reduce the time it takes to make this recipe or prep some elements ahead of time, here are my time-saving recommendations.

• Cook the chicken and broth in advance. Do this on the weekend or a day when you’re home, then shred the chicken and place in a storage container and store the broth in a different container. The broth and chicken will both be ready in the fridge when you need them. Store the chicken and broth for up to 4 days in the fridge. Keep in mind, doing so will reduce the amount of time you can store the chicken and dumpling soup in the fridge if you have leftovers since the broth and chicken are already several days old.
• Use a store-bought rotisserie chicken. Simply buy an already-cooked whole chicken from the store. You’ll also need to pick up broth or if you have some in your freezer, defrost and use that. This option won’t have the same amazing flavor as the homemade route, but it will still be delicious.

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Best Homemade Einkorn Chicken and Dumpling Soup

Einkorn Chicken and Dumpling Soup is our favorite soup to enjoy in the winter. It's the BEST homemade chicken soup that I've ever made, and when the soup is topped off with buttery einkorn dumplings…perfection!

 

Course lunch, Main Course, Soup

Cuisine American

Keyword chicken dumpling soup, einkorn, Einkorn Chicken and Dumpling Soup

Prep Time 1 hour hour 30 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings (4-6 servings, depending on hunger)

Calories 416kcal

Author Kristin Marr

Ingredients

For the Broth/Chicken:

• 1 3-4lb whole chicken
• 8-10 cups water enough water to submerge the chicken
• 2 celery stalks cut in half or left whole, whatever fits in the pot
• 1-2 carrots cut in half or left whole, whatever fits in the pot
• salt just a few pinches
• pepper or peppercorns, just a few pinches or a few peppercorns
• 1 white onion cut in half and skin removed

For the Soup:

• 4 TB butter salted or unsalted, whatever you have on hand
• 4-5 large carrots cut into coins or slices
• 4 celery stalks chopped
• 1 sweet yellow or white onion chopped
• 4 garlic cloves minced
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 4 TB all-purpose einkorn flour
• shredded meat from a 3-4lb whole chicken from the chicken cooked above or see time-saving tips below
• 8 cups chicken broth from the broth made while cooking the chicken or see time-saving tips below

For the Einkorn Dumplings:

• 2 cups all-purpose einkorn flour (250g)
• 1 TB baking powder
• 1 tsp salt
• 3/4 cup whole milk or milk of your choice
• 3 TB melted butter
• 1/4 cup chopped fresh parsley (optional)

Instructions

For the Broth/Chicken:

• Place the chicken and vegetables in large soup pot or Dutch oven. I didn't add parsley to the broth ingredients, but if you have extra around you can throw in a handful as well. Add water, enough to cover the chicken (my chicken usually isn't fully submerged, but the majority of chicken should be), about 8-10 cups. Add salt and either ground pepper or a few peppercorns.
• Bring the mixture to a lively simmer, then cover, and reduce the heat to a simmer. The mixture will need to simmer for about an hour, cooking the chicken and creating a fragrant broth.
• After an hour, the chicken should be cooked through (easy to shred). Remove the chicken from the broth (I use two forks to do this) and set aside to cool. Use a colander and large bowl to strain the broth from the veggies and any skin or bones left behind.
• Once cool, shred the chicken. You'll use all the chicken meat for this recipe. If you'd like to reserve the bones, you can make another pot of broth/stock at this point for the freezer or future use (I like the Instant Pot or slow cooker method).

Make the Chicken Soup:

• Melt the butter in a large soup pot or Dutch oven (the one pictured in my post is a Staub 4 quart).
• Once melted, add the carrots, celery, onion, and a pinch of salt. Saute for about 6-8 minutes, or until the vegetables soften.
• Add the garlic, oregano, and thyme and saute for just a minute or two. Add the salt, pepper, and flour. Stir until the flour coats the vegetables.
• Add the shredded chicken and chicken broth, stir.
• Allow the soup to simmer, covered, for about 25 minutes. Taste the soup and add more salt or pepper, if needed. I don't find that I need to add more salt. Everyone's taste is different.

Make the Einkorn Dumplings:

• While the soup cooks, I recommend making the dumpling batter. To do this, whisk together the einkorn flour, baking powder, salt, and fresh parsley (if using).
• Add the melted butter and milk to the dry ingredients and stir to combine. This should be a wet and sticky dough.
• Use an ice cream scooper or large spoon to scoop the batter from the bowl into the soup. The dumplings should float on top of the soup, if one sinks use a spoon to bring it to the top (I've only had this happen once, not sure why).
• Cover the pot and allow the soup to simmer for about 15 minutes, or until the dumplings are cooked through. They will appear "wet" or glossy on the outside, but on the inside should be like a dry biscuit texture.
• To serve, scoop out one or two dumplings into a bowl along with soup. Add chopped fresh parsley on top for vibrance and flavor (optional).

Store Leftover Soup:

• This soup stores very well. I love to make it for dinner one night and serve it for lunch the next day. Store the soup and dumplings together in an air-tight container in the fridge. I've never tried freezing this soup so I can't speak to that. Reheat in the microwave or on the stove-top.

Notes

Time-Saving Tips

This recipe does take some planning and time to make since you must first cook a whole chicken in water to make the broth and meat base. This takes about an hour of hands-off time, but it’s still an extra time piece to this recipe that may not be ideal on a busy weeknight. I usually make this soup on the weekend, when I have more time at home and can set my chicken to cook in the afternoon and then make the dumpling soup in the evening. If you want to reduce the time it takes to make this recipe or prep some elements ahead of time, here are my time-saving recommendations.

• Cook the chicken and broth in advance. Do this on the weekend or a day when you’re home, then shred the chicken and place in a storage container and store the broth in a different container. The broth and chicken will both be ready in the fridge when you need them. Store the chicken and broth for up to 4 days in the fridge. Keep in mind, doing so will reduce the amount of time you can store the chicken and dumpling soup in the fridge if you have leftovers since the broth and chicken are already several days old.
• Use a store-bought rotisserie chicken. Simply buy an already-cooked whole chicken from the store. You’ll also need to pick up broth or if you have some in your freezer, defrost and use that. This option won’t have the same amazing flavor as the homemade route, but it will still be delicious. 

Nutrition

Calories: 416kcal | Carbohydrates: 55g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1095mg | Potassium: 963mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10425IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 4mg

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Creamy Instant Pot Chicken and Rice Soup

Instant Pot Swedish Meatballs (Easy & Quick)

(Sheet Pan) Baked Ranch Chicken and Potatoes

The post Homemade Einkorn Chicken and Dumpling Soup appeared first on Live Simply.

Piper’s been asking to go to Niagara Falls for quite a while now, so we figured why not?

Since winter weather can be unpredictable, we agreed to keep the trip a surprise for the kids. We wanted to reserve the right to cancel last minute.

We checked the weather in the days leading up to the trip, and all looked great.

Last week, on Sunday morning, we woke up bright and early and announced, “We have a surprise for you! Get dressed, let’s go!”

The kids were too tired for the surprise to set in, until we pulled up to the entrance of the airport. Instantly, Piper perked up, “We’re going on a plane?”

Of course, like any good parents with a secret surprise, we played it off, “Why would we be going to the airport? What? We have suitcases in the back? Why would we have suitcases?”

Eventually, we told the kids the surprise involved a plane trip. To which Piper remarked, “Peru? The Grand Canyon? New Zealand?”

As the list grew, we replied, “Niagara Falls!” He was excited to say the least.

We arrived in Buffalo, New York on Sunday afternoon and made our way to the Canada/US border and then to our hotel. We ventured out that afternoon, in the freezing cold, to witness the splendor of the Falls. I actually didn’t realize Niagara Falls is divided into multiple Falls and there’s a Canadian and American Falls.

The original plan was to leave Wednesday evening. That way Dustin could get back to work and the kids could return to school by Thursday, or so we thought.

By Tuesday, it became apparent that we were about to experience one of the coldest winter events in years. The polar vortex hit and the temperatures dropped to beyond frigid conditions. This also meant that the entire Buffalo airport, where we were supposed to catch our return flight, was placed under a travel ban and the airport shut down.

By the time we got word of our canceled flight, the flights for the next few days had filled up. There we were, stuck in Canada, in a history-making cold event, unable to get a flight home.

We were eventually able to find an opening for the last few seats on a Friday night flight from Buffalo to Tampa, which we immediately took.

With warmer Florida temps on our minds, via a flight on Friday, we returned back to Buffalo on Thursday (once the travel ban was lifted from the city). That’s when the night of sick children hit. I’ll spare you of the details, given this is a recipe chat (we’ll get to the soup in a minute).

Fearing that we would have to cancel our flight, and knowing the next available flight wasn’t until Monday night, I scrambled to find activated charcoal from a drugstore and also called the kids’ pediatrician in Florida.

Thankfully, by Friday afternoon, the kids were over their bug or food poisoning or sickness—whatever that was—and we headed to the airport.

All that said, I’m grateful to be back in Florida. I now realize that I have no right to complain about any kind of “cold” Florida weather. I have mad respect for all my friends in the north and cold weather climates. You all are amazing! You’re rock stars! The fact that you live through such frigid temps–digging out your car from the snow and spending so much time layering your garments to just venture outside your front door– makes you an all star in my book.

While I can’t ship a palm tree and warm weather your way (although I hear it’s going to warm up soon), I can share a delicious soup to keep you warm.

Today’s loaded baked potato style soup is made using the Instant Pot (or the electric pressure cooker of your choice), although you can definitely make this soup on the stove-top.

The appeal of making this soup in the Instant Pot is the one-pot, no-fuss nature. Yes, a soup pot on the stove-top is also one-pot, but you’ll need to do a bit more stirring and also regulating of the temperature (bringing the soup to a boil, then a simmer, etc.).

If you go the stove-top route, simply follow the directions provided, but instead of bringing the soup to pressure in the pressure cooker, you’ll want to bring the soup to a boil and then reduce to a simmer. I’m guessing you’ll want to simmer the soup for about 20-30 minutes before the soup is ready to blend. Then add the cream.

Of course, I’m biased to the Instant Pot. Soup is one of my favorite foods to make in the electric pressure cooker. If you’re new to the Instant Pot, I think soup (or eggs or beans) is a great “first food” to make.

One thing to note about this creamed cauliflower and potato soup recipe…

You’ll notice that dairy is added at the very end of the cooking process. This is for good reason. Dairy and the Instant Pot don’t mix. Dairy can scald in the Instant Pot, when using the pressure cooker setting, causing the Instant Pot to post a burn notice. In this recipe, and most dairy recipes, cream (or whatever the dairy product may be) is added at the end of the cooking process. You can read about all my tips for successfully using the Instant Pot in this post.

One last note, I’ve added cauliflower to this traditional baked potato soup recipe, because I’m always looking for ways to increase the veggies at mealtime. Since cauliflower currently abounds at the farmers’ market, why not add cauliflower to a soup that’s traditionally just potato based? I promise you won’t notice the cauliflower, once it’s blended up, so even the cauliflower haters (or supposed haters) will ask for seconds.

Okay, I think I’ve covered everything. Now, let’s make some soup.

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Instant Pot Loaded Cauliflower-Baked Potato Soup (Pressure Cooker or Stove-Top Recipe)

An easy creamed soup made with potatoes, cauliflower, and onions. A flavorful and simple recipe for the Instant Pot or stove-top. Make the soup for dinner and enjoy the leftovers for lunch throughout the week. 

Course Soup

Cuisine American

Keyword soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 266kcal

Author Kristin Marr

Ingredients

• 2 TB butter I typically use unsalted
• 1 yellow onion diced (1 cup)
• 1 small head of cauliflower cut into florets/small chunks (about 1.5lb head)
• 1.5 lbs gold potatoes cubed (about 5 medium potatoes)
• 3-4 garlic cloves minced
• 4 cups chicken broth or stock (unsalted), or vegetable broth/stock
• 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
• 1.5-2 tsp salt or to taste*
• 1/2 tsp black pepper
• 1 cup heavy cream

Optional "Loaded" Toppings:

• bacon cooked and chopped
• green onions sliced
• shredded cheddar cheese

Special Equipment:

• Instant Pot
• immersion blender

Instructions

• Heat the Instant Pot to Saute, Normal. Once hot, add the butter and melt. 
• Add the onions, cauliflower, and potato to the pot and saute until the veggies begin to soften, or about 7 minutes. Stir frequently to avoid burning the veggies on the bottom of the pot. Stir in the garlic and saute for an additional 60 seconds.
  
• Press Cancel to turn off the heat and saute mode. Add a small amount of the broth/stock to the pot, making sure to scrape up any brown bits on the bottom of the pot. 
• Add the parsley, salt, pepper, and remaining broth/stock. 
• Secure the lid and set to Sealing. Set to Manual, High Pressure for 10 minutes. Once cooking is complete, perform a careful quick release (use a hot pad holder or towel). If the soup begins to sputter from the valve, close the valve to let it rest before opening again.
  
• Use an immersion blender to blend the soup until desired consistency is reached. I like a fully pureed soup. 
• Finally, stir in the cream.
• Serve the soup, warm, with any desired toppings (listed above). Store leftover soup in the fridge or freezer for a make-ahead lunch. 

Notes

*If your broth is salted, or you're concerned about the saltiness of the soup (maybe you used salted butter), I recommend trying 1-1.5 teaspoons of salt. Once the soup is blended, and the cream is added, you can taste and add more salt, if desired. I know everyone's desired saltiness varies. As always, it's best to start off small with salt and add more to your desired taste. Salting food to your desired taste preference is always the best cooking practice. I usually add more than 2 teaspoons, once cooked--just a few extra pinches. Again, salting is a very personal preference. You'll know you have enough salt with the soup tastes flavorful and balanced. 

Cook Time: Keep in mind, the cook time will vary depending on how long it takes your Instant Pot to come to pressure. Generally, it will take your Instant Pot about 10 minutes to actually come to pressure before the cooking time begins. Want to learn more about how to use the Instant Pot? Read my 16 tips. 

Add Greens: You could add baby spinach to this soup (2-3 cups) before pureeing. This will turn the soup a beautiful green color and also up the veggie count. 

 

Nutrition

Calories: 266kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 1424mg | Potassium: 802mg | Fiber: 4g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 50.6mg | Calcium: 89mg | Iron: 4.4mg

The post Instant Pot Loaded Cauliflower-Baked Potato Soup (Pressure Cooker or Stove-Top Recipe) appeared first on Live Simply.

A capsule pantry is much like a capsule wardrobe; a term that you are probably familiar with. The capsule concept was created by Susie Faux, a London Boutique owner in the ’70s. According to Faux, a capsule wardrobe is a collection of a few essential items that work together and don’t go out of style (timeless).

A capsule pantry is an intentional way to simplify. A capsule pantry is made up of essential foods (ingredients). Foods that you love and use. Foods that can be used to create multiple meals. While most of us think of a pantry as just dry goods, this concept applies across the board to the fridge, freezer, and actual pantry (dry goods).

A capsule pantry simplifies not only your pantry space (goodbye ingredients that sit for years, just taking up space and not serving a purpose), but also simplifies planning and preparing meals. When you have a pantry that’s stocked with ingredients and foods you love and use, creating simple, nourishing meals is easy. A capsule pantry, to me, is essential for creating a simplified, ready-at-any-moment real food lifestyle.

The ingredients and foods stocked in your capsule pantry should be carefully curated by you, based on your family’s lifestyle. As an example, I shared a list of what’s stocked in my capsule pantry. You can download this list, here.

Cannellini beans are one of the ingredients on my list, along with carrots, onions, and broth/stock. With these ingredients, I can make a variety of meals including a variety of soups.

We have soup at least once a week, whether this is served as a make-ahead lunch meal (usually prepared on a Sunday evening), or a quick dinner (on the stove-top or in the Instant Pot).

Today’s recipe, Tuscan White Soup Bean, is an easy meal to add to your favorite’s list. A meal that is built on capsule pantry ingredients, making it affordable and easy to whip up even on the busiest of nights. 

This rustic soup makes just enough to feed my family of four, so if you’re wanting leftovers (or your family tends to enjoy multiple bowls of soups at a meal), you may want to double the recipe in a large pot. I love to serve this soup alongside grilled cheese, or make sheet-pan sourdough croutons to serve on top of the soup.

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Vegetarian Tuscan White Bean Soup

Tuscan White Soup Bean is an easy meal to add to your favorite's list. A meal that is built on capsule pantry ingredients, making it affordable and easy to whip up even on the busiest of nights. 

Course Main Course, Soup

Cuisine Italian

Keyword White Bean Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 67kcal

Author Kristin Marr

Ingredients

• 1 TB olive oil
• 1 medium yellow onion diced
• 1 cup diced carrots about 2-3 carrots
• 3 garlic cloves minced
• 1 large sprig of fresh rosemary stem and leaves separated, and leaves roughly chopped
• 2 sprigs fresh thyme
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth or chicken broth/stock
• 2 15-ounce cans white beans cannellini or Great Northern, drained and rinsed
• 1 1/2 tsp salt to taste
• pinch black pepper to taste
• 2 1/2 cups kale de-stemmed and chopped*

Optional Garnishes:

• grated parmesan
• fresh thyme

Special Equipment:

• Dutch oven or large pot

Instructions

• Heat the olive oil in a Dutch oven or large pot (3 quart or larger), over medium heat. Add the onions and sauté until soft and translucent, about 5-7 minutes.
• Stir in the carrots and garlic and sauté 4 minutes, or until the carrots begin to soften and the garlic is fragrant.
• Add the fresh rosemary leaves and stem, fresh thyme, and red pepper flakes. Sauté for 1 minute. Stir in the broth, beans, salt and pepper, and simmer for 10 minutes, until the carrots and beans have softened.
• Stir in the chopped kale (or greens of choice) and simmer for 5 minutes until the kale is wilted. Remove the thyme and rosemary stems, then adjust to taste (adding more salt or pepper, if needed).
• Serve warm with your desired garnishes.

Notes

*Alternatively, you can use baby spinach in this soup. I think chard would also be lovely, although chard tends to be bitter so you may want to decrease the amount used. 

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 1830mg | Potassium: 214mg | Sugar: 2g | Vitamin A: 4720IU | Vitamin C: 51mg | Calcium: 67mg | Iron: 0.6mg

The post Vegetarian Tuscan White Bean Soup appeared first on Live Simply.

CSA is short for Community Supported/Sustained Agriculture. Crop Share is another common term for this.

A CSA allows consumers to support local, small farms and provides these farms with the assurance (through an upfront financial commitment) that consumers are invested in their hard work and future harvest. The consumer (that’s you and me) pledges to pay a farm upfront for future harvest shares provided by the farm. The farm pledges to grow, tend to, and deliver the harvest to the customer over a certain period of time. A CSA can be strictly for produce, while others may include meat, eggs, milk, and even cheese. Of course, this depends on what the farm grows or raises, or if the farm partners with another farm in the area (think: a veggie farm partners with a dairy farm).

The CSA we joined with Little Pond Farm is strictly for veggies and some fruit (think Florida fruit: strawberries, watermelon, etc.). I’ll admit, when I first wrote the check to cover eight month’s worth of produce I was intimidated. Financially committing to that much produce (that was our CSA program, every program differs) was a new experience for me. After two months of harvest boxes, I fell in love with being part of a CSA and realized the many advantages of purchasing food this way. 

Joining a CSA has been the best way to get out of a food-buying rut, particularly when it comes to produce. Joining a CSA has challenged me to find creative ways to prepare and enjoy new veggies. After all, I don’t want to waste my money or disrespect the farm’s time and effort. Thanks to our produce CSA, I’ve fallen in love with veggies that I would have passed up if the shopping was up to me. If I don’t know how to use something (like kohlrabi), I can always find helpful tips and recipe suggestions from the farm and Google.

Lately, I’ve been receiving a ton of leeks and potatoes in my CSA box. Naturally, leek and potato soup has become a regular meal on my meal plan calendar. I’ve made a number of different leek and potato soup recipes over the years, and today’s recipe is my absolute favorite.

The classic, hearty soup takes less than 45 minutes to make on the stove-top. (I’m sure it could also be made in the Instant Pot.) Sour cream is added during the last few minutes of cooking time to add that classic creamed soup experience.

Soup not only makes for a nourishing dinner, but also a great prep-ahead lunch meal. When I’m not cooking a whole chicken, or putting together a bowl-style lunch, soup (and, lately, this soup) is my go-to make-ahead lunch. Serve the soup alongside a sandwich, crackers and fruit, or a salad. 

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Leek and Potato Soup

A classic, hearty vegetable based soup. Serve the soup as a meal, or paired with sandwiches, crackers, or a salad. 

Course Main Course, Soup

Cuisine American

Keyword Leek and Potato Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 165kcal

Author Kristin Marr

Ingredients

• 2 TB butter
• 2 large leeks * sliced (about 3 cups once sliced)
• 1 cup chopped celery about 2-3 ribs
• 1 cup chopped carrots about 2-3 carrots
• 4 cups chopped Yukon gold potatoes about 3-4 potatoes
• 4 garlic cloves minced
• 1.5 tsp dried oregano
• 1.5 tsp dried thyme
• 1 tsp dried parsley
• 1 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste
• 6 cups chicken broth or vegetable broth
• ½ cup full-fat sour cream

Special Equipment:

• Dutch oven or a large soup pot
• small bowl

Instructions

• In a Dutch oven or a soup large pot (3 quart or larger), melt the butter over medium-high heat.
• Add the sliced leeks and saute for 5 minutes. Add the celery and carrots. Saute for another 5 minutes, until the vegetables begin to soften and sweat.
• Add the potatoes and garlic, and saute another for 4-5 minutes.
• Add the oregano, thyme, parsley, salt, pepper, and broth.
• Bring the soup to a boil, then cover and reduce to a simmer. Simmer the soup for about 25 minutes, or until the veggies are soft.
• Remove the soup from the heat source. Use an immersion blender to puree the soup until smooth.
• Spoon the sour cream into a small bowl. Whisk 2 tablespoons of hot soup into the sour cream.
• Stir the (now tempered) sour cream mixture into the soup. Serve warm. 

Notes

*Leeks are usually very dirty, so I recommend soaking them, after they’re sliced, in a bowl of water. After a few minutes of soaking, drain the water and rinse the leeks with fresh water.

If you don't have sour cream on hand, use heavy cream. Simply substitute 1/2 cup of cream in place of the sour cream. 

Nutrition

Calories: 165kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1531mg | Potassium: 803mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3885IU | Vitamin C: 31.9mg | Calcium: 95mg | Iron: 4.7mg

The post Leek and Potato Soup (Vegetarian-Friendly) appeared first on Live Simply.

The Instant Pot (or any electric pressure cooker) simplifies the task of making some of the most basic meal components, in particular: dry beans and stock.

Both meal components are usually made in the slow-cooker, which is a time-consuming way to cook anything. I’m certainly not knocking the slow-cooker,  but if you want something to be done quickly the slow-cooker definitely isn’t the appliance to make that happen.

This is where the Instant Pot really shines. An electric pressure cooker uses pressure to cook food. Thanks to this pressure, food cooks in just a fraction of the time it would take to cook something in the slow-cooker or on the stove-top.

Instead of waiting 8-12 hours for the slow cooker to fully cook dry beans (a real food kitchen staple), an electric pressure cooker does the job in under 90 minutes. 

Homemade stock is another food staple that can take at least 12 hours to fully “render” in the slow-cooker. And I’ll be the first to admit that chicken stock made in the slow-cooker is a treat. There’s a certain depth of flavor that comes from slowly simmering bones for 12 hours. But, most of the time, I need stock to make soup (or another meal) and I don’t have have 12 hours to wait. I need stock instantly!  <–See what I did there ;). 

The Instant Pot has become my go-to appliance for making stock when time is in short supply, or when I’m trying to prep on the weekend and want everything to be prepped within a few hours.

Homemade stock can be made in the Instant Pot in under 120 minutes, from start to finish. Now, I get it. That’s still a lot of time. But it’s nothing compared to 12 hours. And the good thing about making stock in the Instant Pot is most of this time is hands-off time. In fact, all but 2 minutes is hands-off time.

While this post is written specifically for making chicken stock in an electric pressure cooker, you can use this same method for making just about any stock.

If you’re going to make beef stock, I recommend roasting or browning the bones (using the saute function on the Instant Pot) before adding the bones to water and veggies. If you’re making veggie broth/stock (which is made by simmering veggies and aromatics in water), you’ll only want to cook the veggies and water for 15 minutes on manual high pressure, then let the Instant Pot naturally release before opening the lid.

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Instant Pot Chicken Stock (Pressure Cooker Recipe)

This whole-food chicken stock is simple to make in the Instant Pot, and can be frozen for recipe use months down the road!

Course DIY, Soup

Cuisine American

Keyword Chicken Stock, Instant Pot

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 3 quarts

Calories 36kcal

Author Kristin Marr

Ingredients

Basic Stock:

• 1 chicken carcass/bones from about a 3-4lb whole chicken
• 2 large carrots halved
• 1 large onion halved, any variety
• 2-3 celery stalks halved
• 1 tsp whole peppercorns
• 1 handful parsley and/or thyme and/or rosemary also works well
• 12 cups water

Additional Options:

• leek greens thoroughly washed
• carrot tops and end stubs may cause the broth to taste bitter
• celery leaves
• apple skins and cores adds a slight sweetness to the broth
• 3-4 garlic cloves chopped or left whole

Special Equipment

• Instant Pot
• strainer
• large bowl
• storage containers

Instructions

• Place the chicken and veggies (and any additional options desired) in the Instant Pot. Fill the pot with water. The water and veggies shouldn’t come higher than the fill line marked inside the pot liner. 
• Lock the lid and set to Sealing. Set to Manual, High Pressure for 60 minutes.
• Once the cooking time is up, allow the stock to naturally release (will take about 60 minutes). Or, if you’re short on time, allow the pressure to decrease naturally for 15-20 minutes, and perform a quick release (use a towel or hot pad holder) before opening the lid. Allow the stock to cool to room temperature, or until it's safe to pour into containers. 
• Using a strainer and large bowl, strain the carcass and veggies from the broth. Spoon the stock into storage containers (I use mason jars). Store in the fridge (4-5 days) or freezer (up to 6 months). 

Notes

The Instant Pot takes about 25-30 minutes to come to pressure, so factor this into your overall time. You can use warm water and room temperature veggies to help speed this up. 

The "Additional Options" are a great way to put veggie scraps to use. I like to keep my veggie scraps in a gallon-size bag in the freezer. When I need to make stock, I have veggies ready to go. 

This is technically considered stock since we're using mainly bones. Either way you refer to this liquid, stock and broth are used the same.

Storage Note: If you’re using glass mason jars to store the broth in the freezer, leave at least an inch of space at the top of the jar to allow for liquid expansion. Make sure the stock is room temperature before placing the jar(s) in the freezer. Also, use wide mouth jars. Another option is to freeze the stock in ice cube trays or plastic bags.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 101mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7025IU | Vitamin C: 7.7mg | Calcium: 63mg | Iron: 0.3mg

The post How to Make Chicken Stock in the Instant Pot (Pressure Cooker Recipe) appeared first on Live Simply.

On Sunday nights, I’ve started the habit of preparing one of these options for dinner–making two chickens or a big pot of soup– and then reserving the leftovers for lunches over the next 2-3 days. Knowing that lunch is taken care for a couple of days (at least for me) eases the stress that comes from entering a new week. This, to me, is exactly what simplifying real food looks like.

If you’re lacking a dedicated time to prep food on the weekend, may I suggest adding these two meals to your weekly dinner rotation: a whole chicken (or two, depending on your family size) and soup. Both meals keep on giving.

The whole chicken(s) may be roasted, slow-cooked, or Instant Potted (let’s just go with that word ?). Some of the meat may be served for dinner (maybe roast a tray of veggies or make a simple salad, too), and some may be stored in the fridge to make sandwiches, quesadillas, tacos or tossed on salads throughout the week. The bones may be turned into broth (technically, stock), which may be used to make soup that week or frozen for later. And the soup? Well, soup is the original one-pot wonder meal. And it easily stretches over two meals, or more.

Both meals help to simplify prep time, provide some serious ROI (Return Of Investment) for your time spent in the kitchen, and may help to keep the food budget in check.

Soup, in particular, is a budget-friendly meal, particularly when meat isn’t used (pasture-raised meat isn’t cheap so it’s nice to have some meat-free meals on the favorite list). And when you think about how many meals a big pot of soup can provide a family, the budget-friendly nature of this meal is even more appealing.

Today’s soup is, in millennial talk, “all the things.” It’s easy to make, budget-friendly, make-ahead friendly, family-friendly, meat-free (would that be considered animal-friendly?), and has an impressive return of investment. See, all the things!

To simplify things even further, the soup is made in the Instant Pot. Now, since you clicked over to this recipe, I’m guessing that you probably know what the Instant Pot is, and you might even own one. If not, let’s talk about it for a minute. Because, Girlfriend, you need to know about this appliance.

The Instant Pot is an electric pressure cooker. Now, I get it. Pressure cookers are scary. Old-fashioned pressure cookers have been known to explode–usually due to user error. And honestly, it’s probably just a couple of bad stories compared to thousands of success stories. Isn’t that the case with most things? Anyway, back to the topic at hand…

The Instant Pot company made pressure cooking cool again just a few years ago thanks to their electric pressure cooker. The pressure cooker has safety features in place (you can’t open the lid without all the pressure being released), it’s incredibly easy to use, and–as with any pressure cooker–significantly reduces the amount of time needed to cook a meal without compromising the flavor or texture of the food. Over the years, there’s been a number of companies release their own electric pressure cookers. I’ve remained an Instant Pot fan, along with Helen who perfects Instant Pot recipes for Live Simply, so the recipes here on the blog are labeled as such. I’m sure any electric pressure cooker will work, along with an old-fashioned pressure cooker.

For many meals, the Instant Pot isn’t necessarily a faster way to cook (when you factor in the time it takes for the pot to come to pressure and then naturally release that pressure, if needed). The appeal of the Instant Pot for these meals is the hands-off time it provides the cook. With that said, there are a number of recipes that shorten the overall cooking time when you make them in the Instant Pot.

Soup is one meal that takes less time to make in the Instant Pot than on the stove-top or in the slow-cooker. This chicken and rice soup is the perfect example. Raw chicken, uncooked rice, and veggies are fully cooked into a creamed soup in under 30 minutes. Dry beans are another game-changing example.

For this reason, today’s soup is made in the Instant Pot (electric pressure cooker). Thanks to the pot, the soup takes less than 30 minutes to make. And that’s total time. That’s not too shabby for a meal that keeps on giving throughout the week.

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Instant Pot Mushroom Barley Vegetable Soup (Vegan, Pressure Cooker Recipe)

A vegetable barley soup made in the electric pressure cooker in less than 30 minutes. 

Course Main Course, Soup

Cuisine American

Keyword Instant Pot, Mushroom Barley Vegetable Soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 cups

Calories 149kcal

Author Kristin Marr

Ingredients

• 2 TB extra virgin olive oil
• 16 ounces sliced mushrooms such as: baby bella, cremini, or white mushrooms
• 4 medium carrots diced (1 ¾ cups once diced)
• 2 cups peeled and cubed butternut squash
• 1-2 medium zucchini sliced in ½” rounds (2 cups once sliced)
• 1/2 medium red onion diced (1 cup once diced)
• 3 medium garlic cloves minced
• 1 14.5 ounce can diced tomatoes
• 3/4 cup pearled barley
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 4 cups vegetable broth may also use chicken broth/stock

Special Equipment:

• Instant Pot

Instructions

• Set the Instant Pot to Saute, Normal Temperature. Once the pot is hot, add the olive oil.
• Add the mushrooms. Saute the mushrooms so they release water and begin to brown.
• Add the carrots through the garlic (this includes: carrots, squash, zucchini, onion, and garlic), and saute the veggies to soften slightly.
• Press the Cancel button, and add the can of tomatoes (undrained--you want the juices in the can). Make sure to scrape up any browned bits on the bottom of the pot, or it won’t come to pressure.
• Stir in the barley and all the seasonings. Add the broth. 
• Lock the lid and set to Sealing. Set to Manual, High Pressure, for 7 minutes. 
• Carefully perform a quick release (use a hot pad holder or towel) when the time is up and before opening the lid. 
• Remove the bay leaves. Taste the soup and add more salt, if needed. Serve warm. 

Nutrition

Calories: 149kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Sodium: 790mg | Potassium: 524mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9255IU | Vitamin C: 14.9mg | Calcium: 40mg | Iron: 1.4mg

The post Instant Pot Mushroom Barley Vegetable Soup (Vegan, Pressure Cooker Recipe) appeared first on Live Simply.