Cozy Instant Pot Ham and Bean Soup recipe with dried beans, hearty chunks of ham, and fresh vegetables in a perfectly seasoned broth. Made super easy with no soaking the beans!

Love Instant Pot soup recipes? Try a bowl of Instant Pot split pea soup with ham.

We just polished off a batch of Instant Pot ham and bean soup that was brimming with buttery beans, tender pieces of ham, onion, carrots, and celery. Each spoonful was heavenly and warming!

Instant Pot recipes are a game-changer, specifically for soups and stews. The high pressure creates huge flavor and there’s no long simmering so you can feel cozy sooner.

Why You’ll Love This Recipe

• Uses up Holidays leftovers: The most delicious way to use up leftover holiday ham and clean out the refrigerator. If you made turkey, you have to try leftover turkey rice soup, delish!
• Easy: Just a few minutes to pull together, no presoaking, and the pressure cooker does all the work making this a hands-off recipe.
• One pot meal: You can look forward to easy clean up because we sauté and cook in the same pot.
• Budget friendly: Dried beans are cheaper and healthier than canned beans. This soup is perfect for feeding a crowd.
• Delicious: Ham and bean soup in Instant Pot is infused with flavor, hearty, and satisfying. And if you end up with leftovers, it freezes so well.

Ingredients for Instant Pot Ham and Bean Soup

Make Instant Pot ham and bean soup with simple ingredients you most likely already have in your kitchen.

• Cannellini beans: You’ll need 1 pound dried, unsoaked cannellini beans. See notes about smaller beans in Tips section.
• Ham: I used nitrites free Maple leaf natural smoked ham. You can also use leftover ham, see options below.
• Vegetables: Onion, carrots, and celery create a base of flavor.
• Garlic: Freshly minced garlic cloves add the best flavor. Jarred garlic can work in a pinch.
• Broth: I love adding homemade vegetable broth or chicken broth, or Instant Pot chicken broth or Instant Pot beef bone broth. If using store-bought, I recommend low sodium because ham is salty.
• Spices: The rich broth is jazzed up with Italian seasoning, salt, pepper, and bay leaves.
• Oil: For frying, I used extra-virgin olive oil for taste reasons.
• Fresh herbs: I garnished with fresh parsley. Thyme or cilantro would be nice too.

How to Make Ham and Bean Soup in Instant Pot

Making ham and bean soup in pressure cooker is super simple, done in 4 steps, and on your table in less than 90 minutes!

Here’s a quick overview, there is also a full recipe card below.

• Sauté aromatics: Set Instant Pot to Sauté and wait for it to say Hot. Coat bottom of pot with oil then add onion, garlic, and celery. Sauté until veggies soften, about 3 minutes, then add Italian seasoning and sauté for 30 seconds. Hit Cancel.
• Add remaining ingredients: Add beans, ham, carrots, salt, pepper, bay leaves and broth.
• Pressure cook: Place the lid on Instant Pot, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• Release pressure: Wait 10 minutes before turning pressure release valve to Venting. Add fresh parsley, stir, and serve hot.

Tips for Best Results

Here are my top tips for the most flavorful Instant Pot ham and bean soup.

• Check your beans: Try to use dried beans within a year of purchasing, and buy from a store you know keeps fresh stock. Dried beans are a great pantry item but after that first year they can fall apart while still remaining hard in the center, ending up tough and chewy once cooked.
• If using smaller beans: Like white navy beans or great Northern beans, they cook faster. So pressure cook them for 35 minutes instead of 45 minutes. Keep in mind that white navy beans are less starchy, so the broth will be less thick.
• Don’t vent right away: Avoid Quick Release when making anything with broth in your Instant Pot. Make sure to wait 10 minutes before Venting to avoid soup splatter.
• If soup thickens: Starch settles and makes soup more stew like, it’s normal. If your soup thickens just add more broth.
• If you would like to soak the beans: I did not soak my beans because they come out tender and soft from pressure cooking, however, if you soaked your beans you’ll want to pressure cook your soup for 15 minutes.

Should I Use Ham Shanks, Leftover Ham or Just Ham?

So much flavor comes from the ham, and you can use whatever you have on hand and shred or chop the meat depending on your preference.

This recipe is perfect for leftover holiday ham, or buy store-bought ham like me to satisfy ham and bean soup craving any time. You can also use smoked ham!

I’d throw in the ham bone too, if you have it, to really amp up the flavor. Ham shanks or ham hocks can be used, both add richness to the broth but shanks generally have more meat on them. If you use ham hocks, I recommend adding some chopped ham in with it.

What to Serve with Ham and Bean Soup?

The best way to cozy up with a bowl of Instant Pot ham and bean soup is with healthy cornbread muffins for dipping and a glass of wine.

We also enjoy a simple butter lettuce salad next to it or with classic toppings like a dollop of sour cream, shredded cheddar cheese, or crispy bacon.

How to Store

Store: Once soup has cooled, transfer to the refrigerator in an airtight container and enjoy leftovers for up to 5 days.

Freeze: This soup is also great for meal prep! Freeze in an airtight container, leaving room for expansion, for up to 3 months. Let it thaw in the fridge overnight or on the counter for 5-6 hours before rewarming.

FAQs

More Soup Recipes to Try

• Instant Pot minestrone soup
• Mushroom bean soup
• Instant Pot lentil soup
• Instant Pot black bean soup

Be sure to check out my collection of most popular healthy Instant Pot recipes!

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Instant Pot Ham and Bean Soup

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, ham, and fresh vegetables. Made super easy with no soaking the beans!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 270kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound white beans dried (2 1/2 cups)
• 3 cups ham chopped, shredded or on the bone
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 2 large celery stalks chopped
• 3 medium carrots chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 6 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and celery. Saute for 3 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add beans, ham, carrots, salt, pepper, bay leaves and broth. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add parsley, stir and serve hot.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g

The post Instant Pot Ham and Bean Soup appeared first on iFoodReal.com.

I am sharing my family’s easy Instant Pot Beef Bone Broth recipe. Full of collagen, budget friendly and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Today I will share with you how my Ukrainian family made beef bone broth since 19th century. Of course, it was not Instant Pot beef bone broth but rather simmered for 24 hours on the stove bone broth.

We are super lucky to be making bone broth in electric pressure cooker today. A truly miracle appliance!

What Are the Best Bones to Use for Bone Broth?

The best bones for beef bone broth are soup bones with some meat and a lot of tissue, cartilage or marrow. Bones like oxtail, shanks and knuckles. Also pay attention to quality of bones, grass-fed bones are the best!

Feel free to add a few short ribs of even chicken feet or wings for more rich bone broth. It will have higher protein and gelatin content.

Bones of younger animals contain more cartilage, which eventually turns into bones. Therefore, feel free to add veal bones, if you can find them.

How to Make Instant Pot Beef Bone Broth

My Instant Pot beef bone broth recipe is super simple. This is how my grandma used to make it. And that’s how I make it, without any vegetables. And it comes out super flavorful!

• In Instant Pot, add bones, bay leaves, black peppercorns and cold water up to the Max line. That’s it!
• Close the lid, set pressure valve to Sealing, and press Pressure Cook on High or Manual button for 2 hours. Walk away.
• After you can let the pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Remove bay leaves, peppercorns and large floating pieces with small fine mesh strainer. Don’t look for perfection because we will be putting broth through a mesh strainer again.

• I like to season bone broth after cooking simply because I like to adjust salt to taste and it really doesn’t matter when you salt it, before or after. For 6 quart Instant Pot add 2 teaspoons of salt, for 8 quart Instant Pot add 1 tablespoon. Then stir.
• Once you stir, immediately you will notice “the build up” on the back of the spoon. It’s all the goodness of a bone broth in its glory – collagen and fats.
• Divide beef bone broth between jars and store.

Do I Have to Blanch or Roast the Bones?

Roasting the bones for beef bone broth is an optional step. It is recommended to add more flavor and color to the bone broth, and reduce the foaming. However, all of this is applicable to a stove top bone broth.

When you make beef bone broth in Instant Pot, food cooked under pressure comes out more flavorful and there is no foam.

If you wish to blanch and roast the bones, roast the bones for 30 minutes in preheated to 400 Fahrenheit oven. Then transfer them to an Instant Pot and bring to a boil on Saute function, skim any foam and proceed with pressure cooking as per recipe.

What Are the Health Benefits of Bone Broth?

According to Medical news today, one word – “collagen”. The longer you simmer the bone broth, the richer flavor and higher collagen content.

Collagen seeps out from bones and connective tissues during long-term simmering. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

#1 health benefit of collagen is joint health. Cartilage in our joints wears down with continual use and time. Consuming bone broth may be a good way to add gelatin to our diet.

It may help reduce stress on joints as well as promote healthy nails, hair, skin and stronger immune system and improved digestion.

What Is the Difference between Stock, Broth and Bone Broth?

Stock: Making a stock always involves the bones, whereas broth is made with the meat and not necessarily the bones. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery carrots, and bones.

Broth: A seasoned broth is used just like stock and can also be sipped on its own. It usually has a lighter consistency and weight to it as it is not simmered as long.

Bone broth: This is a deeply nourishing liquid made from, you guessed it, bones! It’s made by simmering bones over a long period, sometimes up to 24 hours.

With the Instant Pot, these 24 hours are drastically reduced and you have delicious and healthy bone broth in just under 3 hours! It can be used for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All three have similarities and each one has a place in our food and our bodies!

How to Store

Store: For any stock or broth storage, I prefer any size glass jars. I used 16 ounces Mason jars but I think larger ones are better since you will need a few anyways for making a batch of soup.

Just pour broth with the ladle through a mesh strainer, placed inside the funnel, into the jar. If it’s still warm, let it cool completely. Refrigerate your broth for up to 1 week.

Freeze: I like to freeze beef bone broth in same glass jars for up to 3 months. Just when you pour it, leave some room at the top for expansion. Screw on lids or cover with plastic. Be sure to freeze completely cooled broth to avoid the glass shattering from rapidly changing temperatures.

You can also freeze small amounts of broth in ice cube trays for recipes that need just a small amount like sauces and gravy.

To thaw, transfer the jar from freezer into the refrigerator overnight. I would be hesitant to place this “gold liquid” into the microwave to prevent the nutrients loss.

What to Do with Broth, Meat and Bones After?

After distributing most of the broth among the jars, you will have bones with some meat, tissue and liquid left. That’s more goodness on the bottom of the magic pot. Bone broth in Instant Pot just keeps on giving!

• Before I get rid of the bones, I make sure to scrape the meat and tissue off of them really well. And if you look closer inside the bones you will see the bone marrow. Knock bones on the side of the pot a few times and it will come out.
• I love using Instant Pot beef bone broth with a bit of water as a base for soups like Instant Pot ham and bean soup and Instant Pot beef barley soup. Or you can use it as a base for any of Instant Pot soup recipes or soups and stews.
• Sip on its own when feeling under the weather. I like to add freshly cracked black pepper and fresh dill or parsley.
• Use instead of water when making rice in Instant Pot or instead of chicken broth in Instant Pot mushroom risotto.

Looking for more dinner ideas? Check out my most popular collection of healthy Instant Pot recipes.

FAQs

More Instant Pot Recipes to Try

• Instant Pot borscht
• Instant Pot chicken broth
• Instant Pot beef stew
• Instant Pot pot roast

Browse all Instant Pot recipes.

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Instant Pot Beef Bone Broth

My family's easy Instant Pot Beef Bone Broth recipe. Full of collagen and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Course Soup

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Pressure Up & Down Time 50 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 16 pints

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds meaty beef bones oxtail, marrow bones, knuckles and short ribs
• 5 bay leaves
• 5 whole peppercorns
• 2 teaspoons salt

US Customary – Metric

Instructions

• In Instant Pot, add bones, bay leaves, peppercorns and fill up with cold water up to PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 hours.
• After let pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Using small mesh strainer, discard bay leaves, peppercorns and any large floating pieces. For 6 quart Instant Pot, add 2 teaspoons of salt, for 8 quart Instant Pot, add 1 tablespoon. Stir.
• Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside the funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.

Notes

Store: Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9.5g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 194mg

The post Instant Pot Beef Bone Broth appeared first on iFoodReal.com.

This easy Buffalo Cauliflower Soup Recipe is made without cream or roasting the cauliflower, and with a heat kick. It’s amazing on a chilly day!

We also curve our spicy cravings with air fryer buffalo cauliflower.

I’ve made buffalo chicken chili, buffalo chicken tacos and healthy buffalo chicken dip but a hot bowl of buffalo cauliflower soup really warms the body on a cold day.

Every bowl of this soup is rich, lusciously creamy, and delicious!

Why You’ll Love This Recipe

• Naturally creamy: Cream of cauliflower soup without any heavy cream.
• Buffalo lovers’ dream: Hot wings craving killed with good for you vegetable soup.
• Easy: No need to roast cauliflower because it’s simply not my life past 17 years. One reader reported roasted cauliflower doesn’t puree well. Even better, more excuses not to roast it.
• Quick: Ready in 30 minutes, it’s the perfect appetizer or quick weeknight meal.
• One pot meal: We cook, simmer, and blend all in one pot. This is one of the easiest soup and stew recipes in the iFoodReal collection!
• Healthy: Lighter, gluten-free, and vegetarian. It could also be vegan if you use nutritional yeast instead of blue cheese.

Ingredients for Cauliflower Soup

Make cauliflower soup with a handful of pantry supplies and fresh vegetables, it’s so simple!

• Cauliflower: For quick prep time, here’s how to cut cauliflower.
• Onion: Choose yellow onion or white onion for their sweeter flavor.
• Carrots: Loaded with nutrition and helps form the creamy base of the soup.
• Butter: Gives the base a soothing taste.
• Broth: Vegetable broth or chicken broth ties everything together.
• Milk: Any milk of choice, regular or plant-based will work.
• Hot sauce: Adds the spice to spicy cauliflower soup. I like Frank’s Red hot sauce.
• Seasoning: I kept it simple with a dash of garlic powder.
• Chickpeas: An easy way to add healthy goodness to your bowl. I love using Instant Pot chickpeas but a 14 ounces canned chickpeas, rinsed and drained is also good. Or substitute with corn, fresh or frozen.
• Garnish: Optional, but crumbled blue cheese and green onion are the perfect finish.

How to Make Buffalo Cauliflower Soup

Here’s a quick step-by-step overview how to make buffalo cauliflower soup. All it needs is a quick sauté, simmer, and blend.

There’s also a full recipe card below.

• Sauté vegetables: Heat a large pot or Dutch oven on medium heat and melt butter. First cook the onion for 3 minutes, stirring occasionally. Then add cauliflower and carrots, and cook for 3 more minutes.
• Simmer: Pour in vegetable broth and milk, stir, and cover with the lid. Bring to a boil, reduce heat to low, and cook for 10-12 minutes until vegetables are fork tender.
• Blend: Remove pot from heat and add hot sauce and garlic powder. Puree until smooth using an immersion blender.
• Finish the soup: Gently stir in chickpeas or corn and serve hot garnished with blue cheese crumbles and green onion.

Tips for Best Results

These pro tips make this the best version of cauliflower soup you’ll ever try!

• Omit chickpeas or puree them: If you don’t have chickpeas or not a fan, you can omit them. Or if you prefer a velvety smooth soup, puree them with the rest of the veggies.
• Don’t skip the blender: For a silky smooth texture the soup must be blended. If you don’t have an immersion blender you can transfer the soup to a high-speed blender, then transfer back to the pot and stir in chickpeas.
• Use butter: Sautéing with butter adds a rich, savory flavor you won’t get from oil. Keep in mind butter burns easily, so make sure to cook on medium heat, stir, and watch. In a pinch, you could use olive oil.
• Don’t skip the garnish: The blue cheese adds a salty kick without adding salt, and the green onion adds both color and flavor. These garnishes bump this healthy soup from good to blown away delicious!

Topping Ideas

There are many other toppings that add flavor and texture, here are a few ideas:

• Sourdough croutons
• Lemon zest or a splash of lemon juice
• Red pepper flakes
• A drizzle of extra-virgin olive oil
• Crispy bacon
• Fresh parsley or basil
• A dusting of spices such as cumin, thyme, paprika, or curry powder
• Tortilla strips

What to Serve with Cauliflower Soup?

We’ll often eat this creamy soup with a big piece of garlic bread or pampushky.

An easy cucumber and tomato salad, roasted mini peppers or crispy air fryer sweet potatoes would make a delicious side as well.

How to Store and Reheat

Store: Allow soup to cool and transfer to an airtight container, it will keep fresh in the refrigerator for up to 3 days.

Freeze: You can freeze for up 3 months without worrying about milk separating, it’s a pretty creamy and thick soup.

Reheat: Rewarm soup on stovetop over medium-low heat.

FAQs

More Cauliflower Recipes

• Cauliflower mashed potatoes
• Air fryer cauliflower
• Cauliflower stir fry
• Cauliflower pizza crust
• Cauliflower stuffing

More Soup Recipes to Try

• Healthy butternut squash soup
• Thai chicken butternut squash soup
• Instant Pot potato soup
• Healthy chicken wild rice soup
• Healthy broccoli cheese soup

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Buffalo Cauliflower Soup

This easy Buffalo Cauliflower Soup Recipe is made without cream or roasting the cauliflower, and with a heat kick. It's amazing on a chilly day!

Course Soup

Cuisine North American

Diet Vegetarian

Prep Time 14 minutes minutes

Cook Time 16 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 229kcal

Author Olena Osipov

Equipment

• Large pot
• Immersion blender

Ingredients

• 1 large head of cauliflower chopped
• 1 medium onion finely chopped
• 3 medium carrots chopped
• 1 tablespoon butter
• 2 cups vegetable broth low sodium
• 2 cups milk plant-based or regular
• 1/4 cup hot sauce like Frank's Red
• 1 teaspoon garlic powder
• 14 ounces can chickpeas rinsed & drained or 1 1/2 cups corn (fresh or frozen)
• 1/3 cup blue cheese crumbles for serving
• 2 tablespoons green onion finely chopped, for garnish

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add butter to melt. Add onion and cook for 3 minutes, stirring occasionally. Add cauliflower and carrots, cook for 3 more minutes, stirring occasionally.
• Add vegetable broth and milk, then stir, cover and bring to a boil. Reduce heat to low and cook soup for 10-12 minutes or until vegetables are fork tender.
• Remove soup from heat and add hot sauce and garlic powder. Using an immersion blender, puree soup until smooth.
• Add chickpeas or corn and stir. Serve soup hot garnished with blue cheese crumbles and green onion.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Freeze soup for up to 3 months.

Nutrition

Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 29g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 732mg | Fiber: 6g | Sugar: 10g

The post Buffalo Cauliflower Soup appeared first on iFoodReal.com.

Hearty Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Add your favorite toppings and dig in!

If you like this quinoa recipe, try my one pot chicken quinoa and chicken quinoa skillet.

If you are looking for a comforting meal that is both quick and flavorful, this chicken quinoa chili is for you. Especially, if you are scrambling what to make for dinner on a busy weeknight!

Serve quinoa chili on any cool night when you need something cozy, when you’re hosting game day, or when you want healthy lunches all week long.

Why You’ll Love This Recipe

• Made in one pot: Dump and go chili recipes cut down on dishes and are perfect for busy schedules.
• Uses pantry staples: You’ll only need 10 minutes of prep time, there’s not much chopping, and instead of fresh onion and garlic we add flavoring with dried spices.
• So delicious: Enjoy juicy pieces of chicken, hearty quinoa, firm and tender beans in every bite.
• So healthy: As per Healthline, quinoa is a nutrient-dense grain that has become very popular in the past couple of decades. It’s gluten-free, high in fiber, a good source of plant protein, high in vitamins and minerals, and contains antioxidant and anti-inflammatory compounds. It’s easy to make and can be added to your favorite dishes.

Ingredients for Chicken Quinoa Chili

Chicken quinoa chili recipe is made with10 ingredients, a simple spice blend, and full of cozy, warm flavor!

• Chicken: Cut 3 large boneless skinless chicken breasts into 1.5 inch pieces. You can also use chicken thighs, see tips below.
• Veggies: Choose 2 sweet bell peppers like orange, yellow, or red bell pepper.
• Beans: One can of low sodium red kidney beans and one can of low sodium black beans, both drained and rinsed. If you don’t have black beans you can use more kidney beans, I like Instant Pot kidney beans.
• Tomato sauce: Adds a tangy flavor and acts as a thickening agent.
• Diced tomatoes: Adding canned diced tomatoes with their juices adds flavor and texture to soup and stew recipes. Choose low sodium, and if you don’t like chunks of tomato feel free to use crushed tomatoes instead.
• Quinoa: Uncooked white quinoa or tri-color quinoa.
• Chicken broth: Use low sodium chicken broth, homemade chicken broth or Instant Pot chicken broth. Vegetable broth can also be used.
• Spices: This quinoa chili is seasoned with a blend of chili powder, onion powder, garlic powder, taco seasoning, and cumin.
• Salt: Enhances all other ingredients and increases the taste of the entire dish.
• Oil: Extra-virgin olive oil or avocado oil for frying.
• Optional toppings: Our favorites include shredded cheddar cheese, jalapeños, cilantro, lime and avocado.

How to Make Chicken Quinoa Chili

Here’s a quick photo overview how to make chicken quinoa chili. Simply add the ingredients to a Dutch oven and let them cook and mingle.

There is a full recipe card below.

• Combine spices: Add chili powder, onion powder, garlic powder, taco seasoning, and cumin to a small bowl and stir.
• Brown the chicken: Heat a Dutch oven or large deep skillet on medium-high heat and coat with oil. Add cubed chicken along with 2 tablespoons of spice mixture and a sprinkle of salt. Cook for 10 minutes then transfer to a small bowl and set aside.
• Sauté bell peppers: Add remaining oil to the large pot on medium heat. Then add chopped bell peppers, 1 tablespoon of spice blend, and salt. Sauté for 5 minutes.
• Simmer: Add broth and stir, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, all the remaining ingredients including the rest of the spice mixture, stir, and cover with lid. Bring to a boil, reduce heat to low, and cook for about 15 minutes. Stir and cook for another 15 minutes.
• Serve: Let chili rest for 5 minutes off heat. Add extra broth for thinner consistency, if desired and serve hot with optional toppings.

Tips for Best Results

These cooking tips are easy ways to make this chili recipe the best!

• To make it more saucy: Add any broth to desired consistency after cooking. Or add 1 cup extra broth before cooking and adjust more after if needed.
• Use leftover cooked quinoa: If that’s what you have on hand, reduce broth to 1/2 cup, simmer beans with sauces for 15 minutes, then add cooked quinoa.
• Be mindful of burning: Because of tomato sauce and quinoa, it’s important to simmer on low and stir half way through.
• Use any beans: I love the combination of kidney beans and black beans but any beans would work. Use canned white beans, cannellini beans or pinto beans. You can also used cooked dried beans, if you have some.
• Use chicken thighs: If you prefer chicken thighs, you’ll need about 8-9 boneless skinless chicken thighs.
• Add corn: I kept this recipe simple for busy weeknights but you can also add 1 cup of frozen corn before cooking. Still simple but with more sweet flavor.

What to Serve with Quinoa Chili?

Quinoa dinner recipes make healthy, filling meals on their own. Add some delicious toppings to your quinoa chili like shredded cheese, lime juice, jalapeños, cilantro, avocado, sour cream, or Greek yogurt and you’re all set!

However, with a house full of hungry teenagers I often make healthy cornbread or healthy cornbread muffins to go with it.

Or if I have some leafy greens to use up, a simple lettuce salad or butter lettuce salad and a handful of tortilla chips is perfect.

How to Store

Store: After the chili cools, place in an airtight container and refrigerate for up to 5 days.

Freeze: Cool completely to room temperature and store leftovers in the freezer for up to 3 months.

Thaw in the refrigerator overnight. Then reheat on the stove, covered on low heat with a splash of broth.

FAQs

More Quinoa Recipes to Try

• Chicken quinoa bowl
• Chicken chickpea stew
• Healthy chicken pot pie
• Beef quinoa stew

More Chili Recipes to Make for Dinner

• Instant Pot vegetarian chili
• Buffalo chicken chili
• Healthy white chicken chili
• Ground chicken chili

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Chicken Quinoa Chili

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 large boneless skinless chicken breasts cut into 1.5 inch pieces
• 2 large sweet bell peppers chopped
• 15 ounces can red kidney beans low sodium, rinsed & drained
• 15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
• 15 ounces can tomato sauce low sodium
• 15 ounces can diced tomatoes low sodium
• 1 1/4 cups quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 2 tablespoons chili powder low sodium
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons taco seasoning low sodium
• 1 teaspoon cumin
• 1/2 teaspoon salt divided
• 2 tablespoons oil for frying, divided
• Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

US Customary – Metric

Instructions

• In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
• Preheat Dutch oven or large deep skillet on medium – high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
• Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
• Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
• Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 555mg | Fiber: 14g | Sugar: 5g

The post Chicken Quinoa Chili appeared first on iFoodReal.com.

Learn How to make Vegetable Broth at home. It’s easy, flavorful and perfect for making soups, stews, sauces and more!

It makes the perfect base for this vegetable soup recipe, Instant Pot vegetable soup and Mexican vegetable soup.

I often buy store-bought vegetable base and I shouldn’t. Homemade vegetable broth is so easy to make and so much more tasty, it just requires some planning.

I am going to try to do it more often by saving veggie scraps in the freezer! Then you can use it in soup recipes, in place of water to make rice and quinoa, or just casually sip on a cup of delicious fresh veggie broth!

Why You’ll Love This Recipe

• It’s fast: Unlike chicken broth recipe, it’s ready in 45 minutes.
• No skimming: Again, unlike any meat broth like Instant Pot beef bone broth, no skimming of foam or fat is necessary.
• More flavor than store-bought: Your vegetable broth will be rich with a depth of flavor that doesn’t compare to store-bought.
• Saves money: This vegetable broth recipe makes 12 cups and will last weeks in the fridge or freezer.

Ingredients for Homemade Vegetable Broth

Here are the basic ingredients you need to make your own flavorful vegetable broth.

• Must-add vegetables: Onion, shallots or leeks; carrot, and celery. These vegetables enhance depth, flavor, and body.
• Veggie scraps: This time I added carrot peels, celery ends, broccoli stems, pepper cores, and onion peels. See more below for a full list.
• Garlic is nice: Not necessary but it adds good flavor. I like to cut it in half and sauté first.
• Optional: Fresh herbs would also add nice flavor. I had a wilting bunch of fresh parsley, so I tossed that in.
• Quality olive oil: Choose a flavorful oil like extra-virgin olive oil. I prefer it to mild oil like avocado oil because it makes part of the vegetable broth.
• Seasonings: Bay leaves, salt and pepper.

What Vegetable Scraps to Save for Vegetable Broth?

Keep it simple and don’t make any extra trips to the store to grab ingredients you wouldn’t already have on hand. Use any vegetable scraps, peels, ends, cores, or limp veggies you normally buy and freeze them!

Here’s a few that would add sweetness and depth of flavor.

• Bell pepper cores.
• Mushroom stems.
• Tops or ends of tomatoes, sweet potatoes or butternut squash.
• Stems from fresh herbs such as fresh thyme, parsley, cilantro, or rosemary.
• Leafy green stems.

What Vegetables Not to Use in Vegetable Broth?

In general, most vegetable scraps can be added to your homemade broth but there are a few I avoid because they could add a bitter taste.

• Cruciferous vegetables: Like broccoli, cauliflower, cabbage, kale, bok choy, mustard greens, and brussels sprouts.
• Bland vegetables: Like zucchini, green beans and potatoes.
• Citrus: Peels from lemon, lime, oranges etc.
• Certain herbs: A bit is OK, as you can see I added 1 rosemary sprig.

How to Make Vegetable Broth

Here’s a quick and easy overview of how to make vegetable broth. You’ll need a large pot or Dutch oven, and a fine mesh strainer.

There is a full recipe card below.

• Sauté must-add vegetables: Heat a large pot on medium heat and add olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes.
• Add scraps and herbs: To the same pot, add veggie scraps, fresh herbs, and bay leaves.
• Cover with water: Fill the pot almost to the top with cold water, cover with lid.
• Simmer: Bring to a boil then reduce heat to low and gently simmer for at least 45 minutes. Feel free to simmer for up to 2 hours for a more flavorful veggie broth.

• Season the broth: Remove lid and sprinkle with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper.
• Strain: Pour broth through a large fine mesh strainer over a large bowl.
• Let it cool: Use a funnel to divide vegetable broth between large Mason jars or airtight containers. Let cool to room temperature and store in fridge or freezer.

Tips for Best Results

Here are my expert tips that will boost the flavor and quality of your vegetable broth.

• Be sure veggie scraps are clean: Before freezing, be sure to wash the scraps. No one wants dirt soup.
• Save “fresh scraps”: Washed and unpeeled carrot is fine where as washed moldy carrot is not.
• Use cold water: This allows the veggies to release flavor slowly without breaking down.
• Don’t add too much salt but also don’t skip it: Salt helps enhance the taste but because you’ll probably be using it in other recipes that call for salt, you don’t want to add too much.
• Make it more concentrated: Use less water, 3/4 pot full of water.

Variations

As I mentioned above, this basic recipe will taste different every time but it’s also adaptable. Here’s a few ways you can customize it even more.

• Asian inspired: Add fresh ginger, shiitake stems and lemongrass.
• Add color: A bit of turmeric will give the broth a golden color and add a hint of peppery spice.
• Mushroom broth: Omit veggie scraps and add 3 cups of mushroom stems or use fresh mushrooms.
• Corn broth: Save corn cobs and add them to the broth to simmer.
• Make it sweet: Add apple or pear pieces, cores, or peels.
• Add tang: One tomato will give it a touch of tang.

How to Store

Store: If you’ll be using your broth right away you can store it in the fridge for up to 4 days.

Freeze: Store in jars or freezer-safe containers with leak proof lids, leaving a few inches from the top for expansion.

Or pour into individual ice cubes for using in recipes that call for a small amount, like gravy.

Reheat and reuse: Bring cold broth to a boil on stove top and then proceed with soup or chili recipe. Or add cold to slow cooker recipes.

FAQs

Use Vegetable Broth in These Recipes

• Ukrainian borscht
• Vegetarian borscht
• Beef vegetable soup
• Lentil spinach soup
• Instant Pot cabbage soup
• Vegetarian pasta fagioli
• Slow cooker lentil soup

Print

How to Make Vegetable Broth

Learn How to make Vegetable Broth at home. It's easy, flavorful and perfect for making soups, stews, sauces and more!

Course Soup and Stew

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cups

Calories 21kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer

Ingredients

• 1 medium onion coarsely chopped
• 3 medium carrots coarsely chopped
• 3 large celery ribs coarsely chopped
• 1 head of garlic cut in half
• 3 cups veggie scraps or more veggies of choice
• Fresh herbs optional
• 4 bay leaves
• 16 cups cold water
• 2 tablespoons olive oil extra virgin
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Then add onion, carrots, celery and garlic. Saute for 5 minutes, stirring occasionally.
• Then add veggie scraps, fresh herbs, bay leaves and cold water to almost the top of the pot. Cover with a lid and bring to a boil, then reduce heat to low and simmer gently for 45 minutes. The longer broth simmers, the more flavorful it is.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then strain broth through a large fine mesh strainer over a large bowl.
• Using a funnel, divide vegetable broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 21kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 404mg | Fiber: 0.04g | Sugar: 0.001g

The post How to Make Vegetable Broth appeared first on iFoodReal.com.

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices. Sprinkle with fresh dill for a flavorful comfort meal!

We also love chicken chickpea stew and Mediterranean ground turkey stew during the cooler months.

I grew up with grandma’s steaming bowl of stew. It is an Eastern European traditional dish that fills your house and clothes with a stew smell.

I had all intentions to make traditional beef stew with potatoes, just to find out I was out of potatoes. Quinoa stew it is and it was amazing! Originally posted in 2015, this recipe is even easier now. Updated with new photos, tips and tricks as well.

Why You’ll Love This Recipe

• One pot meal: Quinoa stew with beef is easy to make, ready in 1 hour, and made in one pot!
• Gluten free: All ingredients are naturally gluten-free making this quinoa dinner recipe perfect for the entire family and guests.
• Healthy: Beef and potatoes are often found together in many soup and stew recipes, but I loved swapping in quinoa. It adds plant-based protein, all nine essential amino acids, and fiber, keeping you full longer.
• Flavorful: I carefully selected spices, herbs, and vegetables to make this an unforgettable healthy dinner that does not skimp on flavor. Your house will smell amazing too!

Ingredients for Beef Quinoa Stew

This quinoa stew will be your newest winter staple packed with simple ingredients, protein, and cozy flavors.

• Beef: Use any beef stew meat such as beef chuck roast or rump roast cut into 1″ cubes. Or if you’d like you can use pre-cut stew meat.
• Garlic: Freshly minced garlic cloves add cozy flavor and aroma.
• Vegetables: Onion, carrots, and peas. Feel free to use fresh or frozen peas.
• Olive oil: Sautéing with extra-virgin olive oil also enhances the dish with extra flavor.
• Cornstarch: We’ll coat the beef in cornstarch to help thicken the stew and deepen the flavor.
• Broth: I was out of beef broth so pictured is chicken broth. Of course, low sodium beef broth would be the best.
• Quinoa: Uncooked, rinsed, and drained quinoa. I had white quinoa but you can use whichever color you have. Note red quinoa stew will be more hearty and chewy.
• Spices: A blend of salt, pepper, and bay leaves.
• Fresh herbs: I stirred in some fresh dill but fresh parsley is good too.

How to Make Beef Quinoa Stew

Here’s a quick and easy overview of how to make homemade quinoa stew in one pot.

There’s a full recipe card below.

• Sauté vegetables: Heat a Dutch oven or heavy bottom pot on medium heat and coat it with oil. Sauté onion, garlic and carrots for 3-4 minutes, then transfer to a medium bowl.
• Sear beef: Add remaining oil to the large pot, then add beef and sprinkle with cornstarch, salt, and pepper. Cook for 5 minutes while stirring a few times.
• Add broth: Pour in broth and deglaze the pot by bringing mixture to a boil. Scrape the bottom to remove any stuck bits and cook for a few minutes. 

• Add veggies: Mix in previously cooked veggies, remaining salt and pepper, and bay leaves. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Cook quinoa: Add quinoa, stir, cover and cook for15 minutes. Turn off heat and let stew sit covered for 5 minutes.
• Add peas and herbs: Add peas and dill, gently stir and enjoy a delicious bowl of quinoa stew.

Tips for Best Results

Make this one of the most tastiest quinoa recipes by following these tips and tricks.

• Adjust the thickness: The ingredients in this stew are absorbing. After a few hours or next day, feel free to add more beef broth, chicken broth or vegetable broth. Or if you like a more soupy stew in general.
• Beef doesn’t have to be very brown: Saute the beef but do not expect it to have charred, caramelized edges mostly because we use a high-walled pot which doesn’t allow moisture to evaporate. So, don’t wait for that and overcook the meat.
• Deglaze the pot: All those caramelized bits on the bottom of the pot hold so much flavor, you don’t want to leave them behind.
• If you love garlic: I love adding a bit of freshly grated garlic at the end. It adds a depth of flavor, different from cooked garlic. But you don’t have to, if you prefer very mild garlic taste.

What to Serve Quinoa Stew with?

This is the best time of year for beef quinoa stew! I like serving it as is sprinkled with more fresh dill or parsley. You can also add freshly grated Parmesan cheese or mozzarella cheese.

Make it a meal and serve with a simple salad like brussels sprouts salad, arugula salad, or a healthy Caesar salad. Sometimes I’ll keep it extra simple and have diced avocado on the side.

How to Store and Reheat

Store: Transfer any leftover stew to an airtight container and store in the refrigerator for up to 5 days.

Freeze: Allow stew to cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat for a healthy lunch.

Make a healthy freezer meal: Sauté vegetables and beef stew meat and transfer to a large resealable Ziploc bag or airtight container. Add quinoa and freeze for up to 3 months. When you want to make it, just defrost the freezer meal in the fridge overnight and combine in a pot with broth. Cook as per recipe. At the end add peas and dill.

Reheat: Add to a pot along with a splash of broth or water, cover, and simmer on low heat until warmed through.

FAQs

More Beef Recipes to Try

• Instant Pot beef stew
• Korean inspired ground beef and rice bowls
• Beef stir fry
• Instant Pot beef barley soup
• Healthy beef and broccoli

More Quinoa Recipes to Try

• Black bean quinoa casserole
• Ground turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Chicken quinoa skillet
• One pot chicken quinoa
• Quinoa chili

Print

Beef Quinoa Stew

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 393kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 3 large carrots sliced
• 1.5-2 pounds beef stew meat cut into 1″ cubes
• 1 tablespoon cornstarch
• 2 tablespoons olive oil extra virgin
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 3 cups beef broth or chicken broth low sodium
• 3 bay leaves
• 1 1/4 cups quinoa uncooked, rinsed & drained
• 1 cup peas fresh or frozen
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat Dutch oven or heavy bottom pot on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic and carrots, cook for 3-4 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
• Return pot to the stove and add remaining 1 tablespoon of oil. Add beef and sprinkle it with cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for 5 minutes, stirring a few times.
• Add broth and deglaze the pot by bringing mixture to a boil and cooking for a few minutes, scraping the bottom. Then add previously cooked veggies, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaves. Stir, cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Add quinoa, stir, cover and cook stew for another 15 minutes. Turn off heat and let it sit covered for 5 minutes.
• Add peas and dill, gently stir and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Reheat: On a stovetop with a splash of broth or water, covered, on low heat.

Nutrition

Serving: 1.5cups | Calories: 393kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 608mg | Fiber: 5g | Sugar: 4g

The post Beef Quinoa Stew appeared first on iFoodReal.com.

Delicious Instant Pot Cabbage Soup with sliced cabbage, tomatoes, and fresh vegetables in a perfectly seasoned broth. It’s hearty, yet light, and easy to make!

We also love warming up with Instant Pot vegetable soup and Instant Pot borscht.

Instant Pot soup recipes are a nice short cut to simmering soup on the stove. And Instant Pot cabbage soup is high on my list! Everything is done in one pot, so it’s practically hands-off soul warming lunch or dinner that simmers while you are relaxing.

Why You’ll Love This Recipe

• One pot meal: Everything cooks in one pot, we sauté there too.
• Affordable: It’s filled with everyday staples. Homemade soups are a great way to make a lot of food without blowing your grocery budget. With the soaring grocery prices, this filling soup is perfect!
• On a healthier side: I do not like the word “detox” but this healthy pressure cooker cabbage soup is vegetarian, low carb, can be vegan, gluten-free and dairy-free.
• Flavorful: Sometimes vegetarian and vegan soups can be bland without meat. Not this soup, I use 2 secret flavor boosters.
• Hearty: Like borscht, it’s a stick to your ribs soup recipe that’s wholesome and filling.

Ingredients for Instant Pot Cabbage Soup

This easy Instant Pot cabbage soup recipe comes together with simple ingredients that add tons of flavor.

• Cabbage: We’ll be adding 8 cups of chopped cabbage. I used 1/2 a large head of green cabbage, red cabbage is good too or you can do a bit of both.
• Vegetables: A nourishing combination of red bell pepper, carrots, and celery.
• Onion and garlic: The classic aromatic combo. Freshly minced garlic is best for flavor and I used yellow onion, but white onion works as well.
• Canned tomatoes: Low sodium diced tomatoes add acidity to the broth. Fire roasted tomatoes would be nice but my store rarely carries it.
• Broth: This time I used low sodium vegetable broth. Any store-bought chicken broth or homemade chicken broth or Instant Pot chicken broth would be great.
• Oil: I use generous amount of extra-virgin olive oil to amp up the flavor of the otherwise vegan soup. I don’t recommend to switch it to avocado oil or other mild oil.
• Italian seasoning: One of the best seasoning blends out there! You can make your own or use packaged.
• Paprika: I like to use smoked paprika. You can use regular paprika, I would bump its amount to 1 tablespoon.
• Spices: Salt and pepper.
• Butter: Melting unsalted butter into the broth after cooking creates a smooth texture and blends the flavors together.
• Lemon juice: A splash of fresh lemon juice at the end brightens up the soup.

How to Make Instant Pot Cabbage Soup

Here’s a step-by-step overview of how to make cabbage soup in Instant Pot. It’s mostly hands free and the prep time is only 15 minutes.

There is a full recipe card below.

• Sauté aromatics and peppers: Press Sauté, once your Instant Pot says Hot add olive oil, bell pepper, onion, and garlic. Sauté for 5 minutes with an occasional stir. Next, add paprika and Italian seasoning, cook for another minute, then press Cancel.
• Add vegetables and broth: Add cabbage, celery, carrots, diced tomatoes, broth, salt and pepper to the pot and stir if you’d like, you don’t have to.
• Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 5 minutes.
• Pressure release: After wait 10 minutes to allow pressure to release naturally, then turn pressure release valve to Venting to release any remaining pressure.

• Season: Stir in butter and lemon juice and let cabbage soup sit for 10-15 minutes so flavors deepen. I left it uncovered while it sat but you can cover it half way. Then adjust any seasonings to taste.
• Serve: Enjoy hot with a slice of bread.

Variations

Instant Pot cabbage soup is a lighter dish but easily made hearty with extra veggies and other add-ins.

• Veggies: Add green beans, zucchini, squash, potatoes, green pepper, cauliflower, broccoli, peas, or corn. Pretty much anything you have on hand.
• Meat: Sauté some ground beef, ground turkey, sausage or ground chicken first and remove to the bowl. Then proceed with the recipe.
• Sauerkraut: This variation makes the soup more tangy. All you need to do is replace 3 cups of fresh cabbage with sauerkraut. This is my favorite sauerkraut but this one looks pretty good too, I like it without wine.
• Greens: Sneak in more vegetables with chopped kale or spinach.
• Tang: Add more lemon juice or 2 tablespoons apple cider vinegar.
• Spice: Add heat with red pepper flakes.
• Beans: Cooked cannellini beans or kidney beans will add more substance and protein to the soup. Check out my tutorial how to cook dried beans, make kidney beans in Instant Pot or just use canned beans.
• Grains: Mix in up to 2 cups of previously cooked quinoa, rice or buckwheat.
• Fresh herbs: I kept the soup simple this time but 1/4 cup of finely chopped fresh dill, fresh parsley or basil would be a great addition!

Tips for Best Results

These easy tips help make this vegetarian soup so flavor packed, it’ll be your most made Instant Pot recipe this season.

• Don’t skip sautéing: The natural oils in paprika and dried herbs make seasonings more flavorful.
• Don’t cut cabbage thinly: Chop cabbage into bite-sized pieces or chunks. Thinner shreds will disintegrate under pressure.
• Don’t skip butter at the end: The butter adds a layer of flavor to this vegetarian soup. Use vegan butter to keep soup vegan. Also feel free to add extra virgin olive oil instead, so healthy and good!
• Wait to release pressure: For 10 minutes do Natural Release to avoid soup splattering through the pressure release valve. It is still boiling vigorously inside.
• Let soup rest: After releasing pressure and adding butter let it rest for 15 minutes. It becomes more flavorful as it cools down and even more so next day.

Can I Make It On the Stove?

Sure, you can cook this cabbage soup on the stovetop if you don’t have a pressure cooker. Start by sautéing the bell pepper, onion and garlic in a large pot or Dutch oven, just like in Instant Pot.

Then add celery, carrots, diced tomatoes, broth, salt and pepper and bring to a boil, cover, reduce heat to low, and simmer for 15-20 minutes. When done cooking, add seasonings, stir and taste.

Check out my Russian cabbage soup recipe, instructions are very similar.

What to Serve Cabbage Soup with?

Serve the same way you would serve unstuffed cabbage rolls or Instant Pot stuffed peppers, with sour cream or yogurt and rye bread, with fresh dill. It depends on your mood, this time I felt like enjoying it plain.

The next day we reheated leftovers, I cooked store-bought mini chicken wontons separately and added them to each individual bowl of soup. Just to make it more substantial and add variety to our meals.

You could also serve with crusty bread, almond flour cornbread, cornbread muffins, pitas or naan. Or make a healthy tuna melt.

How to Store and Reheat

Store: This tasty soup makes even tastier leftovers. Store in an airtight container and refrigerate for up to 5 days.

Freeze: The soup freezes well thanks to the sturdy veggies. Transfer to an airtight container, leaving room for expansion, and freeze for up to 3 months. For meal prep, you can store in single serving portions.

Reheat: Thaw in the fridge overnight or on the counter for 5-6 hours. Then reheat in the microwave or on the stove on medium heat.

FAQs

More Recipes to Try

• Instant Pot cabbage rolls
• Instant Pot beef stew
• Instant pot potato soup
• Cabbage stir fry
• Braised cabbage and apples

Print

Instant Pot Cabbage Soup

Instant Pot Cabbage Soup with cabbage, tomatoes, and fresh vegetables in a perfectly seasoned broth. It's hearty, yet light, and easy to make!

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 35 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 135kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 8 cups cabbage coarsely chopped (1/2 large head)
• 1 large red bell pepper sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 3 large celery stalks chopped
• 3 large carrots chopped
• 14 ounces can diced tomatoes low sodium
• 6 cups vegetable broth or chicken broth low sodium
• 2 tablespoons olive oil extra virgin
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Add olive oil, bell pepper, onion and garlic. Saute for 5 minutes, stirring occasionally. Then add paprika and Italian seasoning and cook for 1 more minute, stirring once. Press Cancel.
• Add cabbage, celery, carrots, diced tomatoes, broth, salt and pepper. No need to stir but you can. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 5 minutes.
• After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure.
• Add butter and lemon juice, stir the soup and let soup sit for 10-15 minutes uncovered or half way covered to allow the flavors to "marry each other". Taste and adjust any seasonings to taste. Serve hot with a slice of bread.

Notes

Store: Refrigerate soup leftovers in an airtight container for up to 5 days.

Freeze: This soup will freeze well as it contains sturdy veggies. Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 481mg | Fiber: 5g | Sugar: 7g

The post Instant Pot Cabbage Soup appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Learn how to make a large batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. It’s my family’s easy recipe with lots of tips and tricks!

We also keep Instant Pot chicken broth, vegetable broth and Instant Pot beef bone broth recipes in our cooking basics arsenal.

Everyone needs to know how to make a big batch of the most delicious chicken broth! You can’t compare it to store-bought!

Whether you are making a pot of healthy chicken noodle soup or Instant Pot chicken noodle soup, any flavorful chicken soup starts with properly prepared chicken broth.

Why You’ll Love This Recipe

• Family recipe: This is my grandma’s foolproof recipe I have been cooking for 20 years, it’s the best!
• Clear broth: I will share a few tips and tricks how to end up with the best homemade chicken broth that is not cloudy.
• Super easy: This was the first recipe I learnt to make. It’s so easy! Even for a beginner cook.
• Budget friendly: Whenever I make a batch, it lasts me weeks in the fridge and freezer to make soup and stews like chicken noodle vegetable soup and extra chicken meat to make lunches like healthy chicken salad.
• Versatile: Use as much or as little chicken you have, and use any kind besides chicken breasts. Also, broth can be made with or without vegetables.

Ingredients for Chicken Broth Recipe

Making chicken broth at home is super easy, and you’ll only need a handful of simple ingredients.

• Chicken: This recipe uses 2-3 pounds of bone-in chicken, not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass or whole raw chicken.
• Onion: Be sure to keep your onion whole or halved if you have a large onion but peel it. The hairy end holds it together.
• Veggies: Use fresh veggies or even saved frozen vegetable scraps. I peeled and chopped fresh carrots and tossed in a few celery ribs.
• Bay leaves and whole black peppercorns: For more flavor. I like to add them straight to the pot but you can add them to a sachet, a piece of cheesecloth, or linen towel tied with kitchen twine.
• Spices: Salt and pepper to taste.

How to Make Chicken Broth

Here’s a quick overview of how to make chicken broth, you’ll love making it in your very own kitchen!

There is a full recipe card below.

• Add everything to a pot: To a large pot or Dutch oven, add chicken, onion, carrots, celery, bay leaves, and peppercorns.
• Cover with water: Fill the pot with cold water until it’s almost to the top.
• Bring to a boil: Cover and bring to a rolling boil, careful not to let it boil over. Reduce heat to low and use a fine mesh strainer to skim the foam off the top.
• Simmer: Leave the lid half way covering the pot and simmer gently for 1.5 – 2 hours, you should see bubbles occasionally showing up on top.

• Remove and separate chicken: Carefully remove chicken and transfer to a large bowl. Once it’s cooled, separate the meat and skin from the bones, save them for other chicken recipes and discard the bones.
• Strain the broth: Using small mesh strainer, remove the onion, celery, bay leaves, and peppercorns and discard them. Next, remove the carrots and save them for eating or discard. Skim any remaining small pieces with a fine mesh strainer or strain into a different pot.
• Season the broth: Add salt and pepper to taste, then divide homemade chicken broth between large Mason jars and let cool to room temperature.

Tips for Best Results

Here are the top tips and tricks from my grandma’s kitchen, to my kitchen, to yours.

• Always use cold water: This is key to keeping the broth clear.
• Don’t skip the onion: Onions add extra flavor but also helps make your broth clear.
• Remove some chicken skin: The skin adds flavor to the liquid and the meat but to avoid extra fat, I always remove some of the skin.
• Don’t fully cover the pot with a lid: Simmering while fully covered will make broth cloudy and bubble vigorously.
• A note about cooking time: The longer you cook, the more flavorful it is. The minimum for best results is 1.5 hours up to 5 hours.

Variations

There are so many uses and variations for chicken broth, here’s a few you can try.

• Add more herbs and spices: With more herbs comes more flavor. Add parsley stems, thyme, rosemary, or garlic cloves. You can also add other spices like cayenne pepper, turmeric, and ginger.
• Start with frozen chicken: The process stays the same but cook time will be longer.
• Turn it into chicken noodle soup: After broth is ready, keep the carrots, remove and shred the chicken and just add cubed potatoes, cook for 10 minutes. Then add noodles and cook for another 3-5 minutes, then add shredded chicken back in along with fresh herbs like parsley or dill.
• Drink chicken broth by itself: As kids, we always enjoyed a hot cup of chicken broth. I love to season it with salt, freshly ground black pepper and fresh dill or parsley. So good when you are feeling under the weather!

Are Chicken Stock and Chicken Broth the Same?

No, chicken stock and chicken broth are not the same. A lot of recipes call for stock or broth because they can have the same uses, but they are different.

Chicken stock is made from just bones, takes longer to make, and creates a thicker liquid. Chicken broth is made with meat, bones, and sometimes vegetables yielding a thinner liquid with more flavor.

How to Store

Store: I store my broth in the fridge for up to 4 days, if I know I will be making soup or chili.

Freeze: Make sure to leave room for expansion at the top of your jar or airtight container, my favorite containers are glass mason jars. You can also freeze it in ice cube trays for recipes that call for just a bit of it such as sauces etc.

Reheat and reuse: Bring cold broth to a boil and then proceed with soup recipe. Or add cold to recipes like healthy white chicken chili or slow cooker chicken stew.

FAQs

Recipes to Use Homemade Chicken Broth In

• Slow cooker chicken noodle soup
• Chicken stew
• Lemon chicken orzo soup
• Instant Pot chicken and rice soup
• Healthy chicken tortilla soup
• Healthy chicken wild rice soup
• Chicken vegetable soup

Print

How to Make Chicken Broth

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 cups

Calories 50kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer
• Mason jars

Ingredients

• 2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 1 medium onion whole and peeled
• 2 medium carrots peeled and coarsely chopped
• 3 medium celery ribs coarsely chopped
• 3-4 bay leaves
• 6-8 whole peppercorns
• Cold water
• Salt and ground black pepper to taste

US Customary – Metric

Instructions

• In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
• Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
• Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 – 2 hours. The longer broth simmers, the more flavorful it is.
• Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
• Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 50kcal | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 241mg

The post How to Make Chicken Broth appeared first on iFoodReal.com.

This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli, Instant Pot ham and bean soup and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable broth.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil casserole with mushrooms
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

Print

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.