21 September 2018

5 INSTANT POT SOUPS | HEALTHY AND HEARTY FALL MEALS

I am so excited to share with you 5 delicious Instant Pot soups! Perfect for the cooler weather ahead. These soups are healthy and hearty and great for the entire ...

hi welcome back to a little bit of

common crazy today I'm going to share with you not one but five instant pot soup recipes so stick around hi my name is Jennifer and I am so glad you are here today I'm super excited because I am doing a collab with Vanessa over unlimited mom she will be sharing with you five instant pot pumpkin recipes and I know this is the time of year that we want pumpkin everything so you are not gonna want to miss that one of my very favorite things about lemonade mom is that on her channel she every week shares with us her grocery haul and her budget and in her description box she keeps a running budget so that you can see what she spent on the haul what her monthly budget is and what she has remaining and I just think that that is just a fantastic idea make sure that you go check out lemonade mom's channel and her instant pot pumpkin recipes if you are coming over from lemonade mom or if you're new to my channel I am so glad you're here welcome I would love for you to subscribe to my channel and when you click that little bell that's the way you're notified every time that I upload a video now this is the part where I

give a little bit of a disclaimer the pressure cooker that I am using today is a quiz and our pressure cooker it's not an insta pot and so pot is more like the Kleenex of tissue it's the name brand that everybody knows so whether you are using an insta pot or another pressure cooker brand these recipes will work just as well for you and if you have any questions about that you can always leave that for me in the comments below I would love to know which soup think you're gonna make first so let me know that as well and let's just head straight on to the kitchen and let's get cooking the 5 insta pot soups I'm starting off with vegetable chicken and rice first I'm going to start off by choosing a saute now remember this is a quiz an art not an insta pot but the in support does have the sautee option as well now that it has heated up I'm adding a couple tablespoons of olive oil to that I am adding 2 chopped celery stalks and 4 carrots that are also peeled and chopped saute that for about 3 to 4 minutes and then add in 3 cloves of minced garlic and saute for another men it

now it is time to add in one red pepper about two or three pounds of chicken I added in just two chicken breasts two large chicken breasts half a cup of brown rice six cups of chicken broth or in this case I'm using one and a half boxes one 28-ounce can of crushed tomatoes and four seasonings I have one teaspoon of both basil and oregano half a teaspoon of garlic powder and onion powder and 2 teaspoons of salt and I add that all in and then now it's time to close the lid make sure that you have it so it will pressurize so on mine it says pressure but you want it to be unsealing not venting if you are using the instant pot cancel saute and either put it on high pressure or manual whatever kind of pressure cooker you have and you are going to cook it for 20 minutes you can either do a natural release or a quick release on this day I chose to do a quick release once it is done releasing go ahead and open the lid and now it is time to pull out your chicken breasts I like to shred my chicken you can shred it directly in the insta pod if you want to but I find it easier to pull it out and put it into a separate Bowl once it is shredded just return it right back

into the soup now it is time to add one bag of frozen corn and two zucchinis that are diced up until bite-sized pieces then I'm going to place my lid back onto the instant pot and I'm going to cook it for another five minutes release the pressure and you have a yummy vegetable chicken and rice soup I like to top mine with green onion and Greek yogurt for my second soup I am going to show you my family's favorite taco soup select the sautee feature again but this time I'm going to use it to cook my ground meat for the taco soup here I have 1 pound of ground beef and half of an onion and I'm going to cook it until the ground beef is completely cooked I have gone ahead and decided to double the recipe so now I have two pounds of ground beef in here I'm adding in two cans of diced tomatoes and two cans of tomato sauce if you would like to add in a can or two of black and rinsed beans this is where you would add them I'm also putting in one bag of frozen corn fourth of a cup of taco seasoning or one packet and one cup of water so mix it all together place your lid on and make sure that you are on pressure

or on ceiling and then you're going to cook it on high pressure or manual for five minutes so give it about five to 10 minutes on a natural release and then go ahead and release the extra steam and there you have it yummy taco soup that we love to top off with cheese avocado and Greek yogurt of course you can always use sour cream and my kids do love it with tortilla chips next I have my daughter's favorite which is potato chowder again I am starting with a sautee function once it is heated I will add two tablespoons of olive oil to that I'm adding in one large carrot diced up and I will saute that for about three to four minutes and then I will add in my minced garlic and saute for another minute I'm using about three pounds of potatoes now these are the smaller potatoes and the skins are tender so I did not even worried about cutting them or peeling then it you can use larger potatoes and you can peel them just need them to be just about this size so that they will cook I'm adding in half of an onion and one bag of frozen corn to that I'm adding in four cups of chicken broth or an entire box I prefer to use the low sodium broth

and salt as needed and go ahead and place the lid and make sure it's on pressure or on sealing and you're going to cook it on high or manual for 10 minutes let it do a 10 minute natural release and then go ahead and release the extra steam and open it up add an 8 ounces of cream cheese I am using the light cream cheese here but you can use whichever one you prefer I would go light or regular definitely not the fat-free I'm now going in with a potato masher and I'm going to mix that cream cheese in and I'm going to make the soup just creamy and thick and just yummy so mash until you get the consistency that you want and there you have it some yummy potato soup we like to top it with cheese and green onion and sometimes even a little bit of Greek yogurt to add more creaminess so my oldest son requested this tomato basil soup again I'm using the sautee feature and I will be going in with two tablespoons of olive oil one and a half cups of onion and one and a half cups of carrots and I will saute this up for about four minutes I'm now adding in about a tablespoon of minced garlic and it will saute that up with the carrots and

onions for another minute so here I have a tablespoon of dried basil 2 teaspoons of kosher salt and one teaspoon of ground black pepper to that I am adding 3 28 ounce cans of crushed Tomatoes 2 cups of chicken broth and one cup of heavy cream mix it up place a lid on to make sure that it is on pressure or on ceiling and then you are going to cook it on high or manual for 5 minutes after that let it have a natural release then remove the lid now I'm going to go in with my immersion blender if you don't have an immersion blender you can use your regular blender and I'm going to blend this up so that it is nice smooth and creamy now the carrots don't get completely blended by using the immersion blender so keep that in mind if you would like it to be completely creamy once you blend it to your desired consistency it is ready to go and it tastes fabulous with some fresh basil to top it off and even some fresh Parmesan cheese the last soup I have for you is my chicken tortilla soup if you can't tell I like the salt a function and this time I'm going to saute up my 2l peppers any colors and a half of an onion after about four minutes go ahead and add

about one and a half tablespoons of minced garlic and saute that up for another minute add 2 tablespoons of ground cumin 1 and a half of chili powder two teaspoons of oregano half a teaspoon of black pepper and two teaspoons of kosher salt I add it in three chicken breasts and six cups of chicken broth I'm going to place the lid on and make sure that it is on pressure or sealing and then I'm going to cook it on high or manual for 20 minutes let it release naturally for 10 minutes and then you can remove the lid for this soup you can either shred or chop your chicken I prefer it chopped I like a little bit more rustic and hearty and so that's what I'm going to go with so much up of the chicken and then return it back to the soup then add the juice of one whole lime stir it up and it is ready to be dished up and added with your favorite toppings I like avocado and Greek yogurt but my kids like to add tortilla chips and cheese perfect for a fall cool day I would love to know which of these soups you are gonna try out first so leave that for me in the comments below don't forget to head over to lemonade mom and

check out Vanessa's yummy pumpkin recipes and if you haven't already please give this video a big thumbs up and subscribe to my channel and I will catch you in the next video bye