This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

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!

Print

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.

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

Print

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.

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in with your family!

If you love lasagna, you’ll also like Instant Pot lasagna soup and Instant Pot lasagna.

Collection of Instant Pot soup recipes here on iFoodReal just got better with this Instant Pot white chicken lasagna soup.

It tastes just like white chicken lasagna without all the extra work! Tender cheesy noodles, rich taste, and lots of garlic, all in a warming bowl of soup.

This delicious soup recipe comes together in less than an hour and is also veggie packed!

Why You’ll Love This Recipe

• One pot meal: You saute veggies and cook the soup all in same pot, Instant Pot!
• Crowd pleaser: Just like with my healthy white chicken chili, kids and even their friends go crazy for the creamy goodness. It’s one of my 3 top favorite soups I’ve made this year!
• Delicious: Loaded with tender noodles, juicy chicken, cheese, and the perfect blend of seasonings. And let’s be honest, who doesn’t love creamy soup?!
• Lighter: There’s no mozzarella cheese and you can reduce amount of heavy cream too.

Ingredients You’ll Need

This hearty Instant Pot white chicken lasagna soup is filled with simple, easy to find ingredients. The list looks lengthy but you’ll probably find most of them in your kitchen right now.

• Onion: Finely chopped yellow onion or white onion.
• Garlic: We’re adding lots of freshly minced garlic for flavor.
• Vegetables: Fresh baby spinach and grated carrots.
• Chicken: Boneless skinless chicken breasts are easy to shred once cooked.
• Sun-dried tomatoes: A small amount of sun dried tomatoes with a bit of their oil adds a punch of sweet-tart tomato flavor.
• Chicken broth: Look for low sodium chicken broth. You can also use homemade chicken broth or Instant Pot chicken broth, if you have some.
• Heavy cream: Makes the broth rich and creamy.
• Lasagna noodles: Break 9 sheets into small pieces. You can choose from regular lasagna noodles or mafalda pasta.
• Spices: Italian seasoning, salt, and pepper.
• Olive oil: A small amount for frying.
• Parmesan cheese: Use freshly grated Parmesan cheese if you can, it has the best flavor.
• Fresh herbs: I used fresh parsley but basil is great too.

How to Make Instant Pot White Chicken Lasagna Soup

Making white chicken lasagna soup in Instant pot is so easy, here’s a quick overview with photos.

There’s also a full recipe card below.

• Sauté aromatics: Press Sauté on your Instant Pot and once it says Hot swirl oil to coat. Add onion and garlic and sauté for 5 minutes, stirring occasionally to prevent burning. Next, add Italian seasoning and sauté for another 30 seconds, then press Cancel.
• Combine ingredients: Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper to the pot. Stir well so noodles separate.
• Pressure cook: Tightly close lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes. Wait 5 minutes, then turn valve to Venting to release remaining pressure.
• Shred chicken: Carefully remove chicken and place on a cutting board, the shred thinly or chop into small cubes. 

• Finish the soup: Return shredded chicken to the Instant Pot. Add spinach, Parmesan cheese, and parsley or basil, and stir.
• Garnish and serve: Divide into individual bowls and garnish with more Parmesan cheese, if you’d like. Enjoy hot with a slice of bread.

Tips for Best Results

These helpful tips are what make this chicken lasagna soup the best, you’ll be making it year-round!

• Break noodles into small pieces: Smaller than you think since pasta is absorbent and become much larger. It will be much easier to eat. Of course you can always “cut” noodles with a spoon in your bowl.
• Stir the soup: Unlike with other Instant Pot recipes, here you want to stir before pressure cooking, so noodles don’t stick.
• Don’t release pressure right away: Once it’s done pressure cooking, it’s important to wait 5 minutes, otherwise the soup will splatter through the venting valve. Don’t do Quick Release.
• Shred or cut chicken small: Because of the short cook time, the chicken won’t be as tender, which is fine if we cut it after. So shred it into small pieces or cubes.
• If soup thickens too much: This is normal as every hour passes by because pasta will soak up more moisture. Thin it out only with broth to avoid diluting the flavor with water. I usually add 2 cups more after a few hours, then adjust seasoning to taste.

Variations

Customize Instant Pot white chicken lasagna soup to fit your diet with these simple variations.

• Dairy-free: Use a can of coconut milk instead of cream or 2 cups dairy-free milk and add 1/2 cup nutritional yeast instead of Parmesan cheese.
• Gluten-free: Choose gluten-free brown rice pasta and you can keep the same cook time because of the chicken.
• Vegetarian: Skip chicken and add 3 cups of chopped zucchini, 2 cups sweet potatoes, and more carrots. Also be sure to use vegetable broth.
• Lighter: Make it less heavy by using only 1/2 cup heavy cream, or add 2 cups of milk instead.
• Chicken thighs: Feel free to use 6-7 boneless skinless chicken thighs, cook time will be the same.

Can I Make It on the Stove or in Slow Cooker?

Yes, if you don’t have a pressure cooker you can still enjoy this creamy white lasagna soup.

Stovetop method: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook on both sides until almost cooked through, set aside. Follow the same steps to sauté aromatics and add ingredients, including chicken, to the pot.

Give it a stir, cover with a lid and simmer soup on medium heat for 15-20 minutes until noodles are tender. I would check once and give it a stir. Then shred chicken and finish the soup.

Slow cooker method: Saute veggies in a skillet and transfer to a large crock pot. Add carrots, chicken breasts, sun dried tomatoes, chicken broth, salt and pepper. Cover, and cook on High for 4 hours or Low for 8 hours.

Remove chicken to shred or chop and return back to the pot. Stir in heavy cream, Parmesan cheese, spinach, and lasagna noodles, cover, and cook for another 30-45 minutes until noodles are cooked to your liking.

What to Serve White Chicken Lasagna Soup with?

You can keep things simple or add as many toppings as you like to add flavor.

Garnish soup with more cheese like shaved Parmesan cheese, ricotta cheese, or shredded mozzarella cheese. I skipped ricotta cheese because I felt that heavy cream has added enough creaminess.

Dust with your favorite dried or fresh herbs like parsley, basil, oregano, or thyme. Then serve with whole grain bread, crusty bread, or garlic bread!

How to Store and Reheat

Store: I’ll refrigerate leftovers for up to 2 days in an airtight container. Technically, soup could last for 3 – 4 days, but I find the pasta becomes soggy after 2 days.

You can also thin out the soup with more broth and spices as it will thicken with time.

Freeze: I do not freeze lasagna soup because the noodles do not thaw well, they become mushy.

Reheat: It’s best to reheat only what you will eat, reheat in the microwave or small pot on the stove. If you are planning to consume all the leftovers you could also reheat right in the Instant Pot on Sauté mode.

FAQs

More Lasagna Recipes to Try

• Chicken lasagna roll ups
• Zucchini lasagna rolls
• Zucchini lasagna

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot chicken and rice soup
• Instant Pot chicken and noodle soup
• Instant Pot Thai chicken soup
• Instant Pot chicken wild rice soup

Print

Instant Pot White Chicken Lasagna Soup

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in!

Course Soup and Stew

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Pressure Up&Down Time 25 minutes minutes

Total Time 44 minutes minutes

Servings 8 servings

Calories 387kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 cup carrots shredded or grated
• 2 large boneless skinless chicken breasts
• 1/3 cup sun dried tomatoes thinly sliced, with a bit of their oil
• 6 cups chicken broth low sodium
• 1 cup heavy cream
• 9 lasagna noodles broken into small pieces
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/2 cup Parmesan cheese grated
• 4 cups baby spinach
• 1/4 cup parsley or basil finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion and garlic. Saute for 5 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Remove chicken breasts on a cutting board and shred thinly with 2 forks or chop into small cubes. Return to the Instant Pot along with spinach, Parmesan cheese and parsley or basil, and stir.
• Garnish individual bowls of soup with more Parmesan cheese. Serve hot with a slice of bread.

Video

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 387kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 407mg | Fiber: 3g | Sugar: 5g

The post Instant Pot White Chicken Lasagna Soup 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.

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.

Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew
• Quinoa stew with beef

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

Print

Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves 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. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

The post Mediterranean Ground Turkey Stew appeared first on iFoodReal.com.

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work. Ready to serve in just over 30 minutes, this hearty soup is a quick weeknight dinner!

We also love this Instant Pot white chicken lasagna soup and Instant Pot lasagna!

Kids love this Instant Pot lasagna soup! And busy cooks love it because it’s easier to make than chicken lasagna roll ups, zucchini lasagna, and zucchini lasagna rolls.

Plus the cheesy topping makes it extra delicious, I call that a winner!

Why You’ll Love This Recipe

• Satisfy your lasagna fix: Loaded with ground beef, tender noodles, Italian seasoning, rich tomato broth, and cheese, this recipe is full of traditional lasagna flavor packed in a delicious Instant Pot soup.
• No need to pre-cook the noodles: You can add uncooked pasta right to your electric pressure cooker.
• Quick and easy: Lasagna soup in Instant Pot is fully ready in 33 minutes!
• One pot meal: I love Instant Pot recipes because you can saute and cook all ingredients in same pot!

Ingredients for Instant Pot Lasagna Soup

The ingredients for Instant Pot lasagna soup are very simple, here’s what you’ll need.

• Onion: Yellow onion, finely chopped.
• Garlic: Freshly minced garlic cloves is best for flavor, jarred minced garlic can be used in a pinch.
• Ground beef: I like using extra lean ground beef, a fattier ground beef will have more grease and drippings.
• Diced tomatoes: Aim for a can of low sodium diced tomatoes to avoid added sodium.
• Marinara sauce: Homemade marinara sauce is my top choice for lasagna soup, you can use your favorite store-bought variety.
• Chicken broth: Really any broth will add a rich flavor to your soup. Choose from low sodium chicken broth, Instant Pot chicken broth, vegetable broth, or beef broth.
• Lasagna noodles: You’ll need 8 sheets uncooked and broken into pieces.
• Seasoning: Italian seasoning, salt, and pepper.
• Parmesan cheese: If possible, use freshly grated Parmesan cheese for best flavor.
• Fresh herbs: Finely chopped fresh parsley or fresh basil for classic lasagna flavor.
• Garnish ideas: Ricotta cheese, more parmesan cheese, parsley, and basil.

How to Make Lasagna Soup in Instant Pot

Here are the step-by-step directions for making this lasagna soup recipe in Instant Pot. It’s really simple and everything is done right in your Instant Pot, anyone can make it!

You’ll also find a full recipe card below.

• Preheat: Press the Sauté button and wait until the display says Hot, it takes a few minutes but you want it to be Hot before adding anything to it.
• Add meat and aromatics: Add onion, garlic, ground beef and cook for 7-10 minutes. Use a wooden spoon to break it into small pieces, once it’s mostly cooked through press Cancel.
• Combine remaining ingredients: Now add in the diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Then stir, making sure the noodles are separated.
• Pressure cook: Close the lid and set the valve to Sealing. Press Pressure Cook on High or Manual for 3 minutes.
• Release pressure: After pressure cooking, let soup stand for 5 minutes and then turn valve to Venting to release remaining pressure.
• Finish soup: Sprinkle with parmesan cheese, parsley or basil and stir. If you have time, let it sit for up to 15 minutes for flavors to mingle.
• Garnish and serve: Add a dollop of ricotta cheese, more Parmesan cheese and herbs, and serve hot.

Tips for Best Results

These easy tips help make this the best Instant Pot lasagna soup! It will jump up to the number one spot of your soup recipes list.

• Separate lasagna noodles: After adding all ingredients, give it a gentle stir. You want the pasta submerged in liquid, so it cooks evenly but separated. This way it won’t stick while cooking.
• To thin out the soup: It’s normal for soup to thicken as it sits and especially the next day. Thin it out only with broth to avoid diluting the flavor with water. I added 2 cups more in a few hours. You can also season it more with Italian seasoning, salt and pepper.
• Don’t release pressure immediately: Don’t do Quick Release. Wait 5 minutes, otherwise soup will splatter a lot through the venting valve.
• Let it stand: Just for 10-15 minutes to let flavors marry each other.

What Are the Best Noodles to Use?

You can use any wavy lasagna noodles. This time I used regular pasta.

Whole wheat lasagna noodles or Kamut noodles can be used, I would cook soup for 4 minutes then.

For brown rice or gluten-free lasagna noodles, you’ll want to pressure cook soup for 2 minutes. Also they will fall apart a bit more.

You could also use other short noodles like farfalle (bowtie pasta) and penne pasta.

Other Variations

We love this twist on lasagna, it’s super versatile too. Here are some fun variations to try.

• Add veggies: Load up soup with vegetables and feel good about serving your family one of healthy Instant Pot recipes. 2-3 cups of chopped zucchini, carrots, celery, mushrooms, or bell peppers are just a few ideas.
• Use ground turkey: Make soup healthier by swapping beef for ground turkey. You could even use ground chicken. Don’t forget to use oil for sauteing the meat then.
• Add Italian sausage: Use half ground Italian sausage and half ground beef. There is the possibility you would have to drain some fat.
• Stir in cheeses in the pot: Get more cheesy and creamy taste by slowly mixing in up to 1-2 cups of freshly shredded mozzarella cheese or ricotta cheese.
• Make it dairy-free: Omit Parmesan cheese and top with dairy-free ricotta cheese.
• Add spinach: Boost nutrition and add more color with 2-3 cups of fresh baby spinach.
• Make it lighter: Use a leaner meat such as ground turkey and skip the ricotta cheese, or top with cottage cheese or shredded mozzarella.

How to Top and Garnish Lasagna Soup

It’s all about the toppings! I like to keep things simple and use what I have on hand. You can add all or any of these ingredients on top to add flavor to the soup:

• Ricotta cheese: My personal favorite, I love the rich creaminess.
• Parmesan cheese: Shaved or grated parmesan cheese is always a popular choice for Italian dishes.
• Mozzarella cheese: For a mild, salty taste plus it melts into gooey deliciousness.
• Fresh herbs: Add extra flavor and make your soup beautiful with parsley or basil.

And of course serve pressure cooker lasagna soup with crusty bread or whole grain bread!

How to Store and Reheat

Store: Refrigerate soup leftovers for 2 days. Technically it can last for 3-4 days but I find pasta becomes too soggy after 2 days.

Reheat: In a microwave or small pot on the stove. You can also reheat right in Instant Pot on Sauté mode if you are planning to consume all the leftovers. It’s best practice to reheat only what you will eat.

Freeze: I don’t recommend to freeze this soup as noodles become mushy once thawed.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot bolognese
• Instant Pot ground beef stroganoff
• Instant Pot chicken pasta
• Instant Pot spaghetti
• Instant Pot goulash

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot vegetable soup
• Instant Pot minestrone soup
• Instant Pot potato soup

Print

Instant Pot Lasagna Soup

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work than a lasagna. On your table in just over 30 minutes!

Course Soup and Stew

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Pressure Up&Down Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 8 servings

Calories 278kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 pound ground beef extra lean
• 15 ounces can diced tomatoes low sodium
• 2 cups marinara sauce
• 6 cups chicken broth low sodium
• 8 lasagna noodles broken into pieces
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/3 cup Parmesan cheese grated
• 1/4 cup parsley or basil finely chopped
• Ricotta cheese, parmesan cheese, parsley or basil for serving

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and ground beef. Saute for 7-10 minutes, stirring often and breaking meat into small pieces. Meat should not be browned. Press Cancel.
• Add diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add Parmesan cheese, parsley or basil, stir the soup and I recommend to let it sit for 10-15 minutes uncovered or half way covered to allow the flavors to meld, if you have time.
• Garnish individual bowls of soup with more Parmesan cheese, ricotta cheese and more parsley or basil. Serve hot with a slice of bread.

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 539mg | Fiber: 3g | Sugar: 5g

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

Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium Instant Pot chicken broth. You can also use chicken broth, beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

Print

Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.