You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
3 FALL INSTANT POT SOUPS! fast Healthy Family Dinner Recipes! | Instant Pot Recipes Healthy Justine
My Immersion Blender
My Instant Pot
make sure you check out all these incredible chili recipes!
Fall Garbanzo Chili, Azure Farm
Pumpkin Chili With Lamb, The Duvall Homestead
Homemade Chili, Dirt & Dough
BBQ Cowboy Chili, Tjoelker Family Farm
Healthy White Chicken Chili, The Harris Homestead
Loaded Baked Potato Soup:
1 TBS Unsalted Butter
1 Onion Roughly chopped
4-5 Cloves Garlic, Minced
1 Quart Chicken or Vegetable Stock
4 Medium Potatoes
Half of a Small Cauliflower Head chopped in 1 Inch Cubes
1 Tsp Salt
1/2 Tsp Black Pepper
1 Cup Whole Greek Yogurt
1/4 Cup Cream (Opt)
2-3 pieces thick cut bacon, cut into bite sized pieces and fried until crisp.
Sliced Green Onions
Shredded Cheddar Cheese
Select sauté setting on the instant pot and melt the butter. Add the Onions and fry until translucent, add the garlic and cook until fragrant (about 1 min.) Add the stock and bring to a simmer, mix occasionally. Once the stock is simmering, press cancel and add potatoes, cauliflower, salt & pepper. Lock lid in put and turn the pressure valve to sealing. Press the pressure cook button and set the timer to 25 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to fast release. Remove the lid and use and immersion blender to cream the soup. Stir in the greek yogurt and cream until smooth. Adjust seasoning and serve with toppings.
Creamy Tomato Basil Soup
2 TBS Olive Oil
4 big Carrots, Peeled and chopped into 2 inch pieces
1 big Onion, Roughly chopped
1 TBS Dried Basil
10 Medium Tomatoes, Cored and cut into wedges
1 Qt. Chicken Stock
1 Pint Heavy Cream
Salt & Pepper to Taste
Press the sauté button on the pressure cooker, drizzle in olive oil. When hot add carrot and onion and cook until onion is translucent (5-10 minutes). Stir in the Basil, Tomatoes and Chicken Stock. Lock lid in put and turn the pressure valve to sealing. Press the pressure cook button and set the timer to 10 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to fast release. Remove the lid and use and immersion blender to cream the soup. Stir in the cream until smooth. Season with salt and pepper to taste and serve with grilled cheese sandwiches.
Sweet Potato Black Bean Chili
3-5 Strips Bacon, chopped into 1 inch pieces
1 medium onion, finely chopped
2-3 medium sweet potatoes, peeled and chopped
1 15 oz can Tomato Sauce
1 15 oz can chopped Tomatoes
1 15 oz can Black Beans
1 15 oz can Corn
Salt & Pepper to taste
1 TBS Cumin
3 TBS Pure Maple Syrup
Shredded Cheddar Cheese
Crushed Tortilla Chips
Press the sauté button on the pressure cooker, when hot fry bacon until crispy and remove with a slotted spoon. When hot add onion to bacon drippings and cook until onion is translucent (5-10 minutes). When done add canned foods, chopped sweet potatoes, maple syrup, Cumin and season with salt and pepper. Press the pressure cook button and set the timer to 6 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to fast release. Serve with corn bread and toppings of your choice.
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Disclaimer: This video was not sponsored. Some of the links above are affiliate links, but as always all opinions are 100% honest and my own!:)