Instant Pot Beef Pho

January 15, 2021 by

Pho is a great family dinner. We set our big turntable on the table with bowls of add ins and let each person choose what they put in their soup bowl and I ladle the hot broth over each bowl. No complaints since each person picks what they put in theirs!

By using a pressure cooker you can make pho in a short amount of time and infuse with lots of flavor. One of my favorite Asian ingredients is red pepper powder (if you don’t have an Asian market near you I found this similar one on Amazon). It adds a lot of flavor but it isn’t incredibly hot so even my kids can tolerate it.

Since everything is strained you don’t need to worry about knife cuts, just roughly chop and toss in. And the add ins can be adapted to whatever your family likes! You could even make a chicken broth instead of beef using chicken bones. This recipe is adapted from Alton Brown and the original recipe added a pound of chicken wings to the broth ingredients but we were happy with it this way.

Filed Under: Asian, Instant Pot (Pressure Cooking), Soups / Stews

Instant Pot Split Pea Soup

January 4, 2021 by

Rainy days and Holiday exhaustion mean soup days here. Split pea soup is one of my favorites. If you don’t have an Instant pot I have my regular version here, which is very similar, but pressure cooking makes it much faster and super simple.
Everything is dumped in the IP, there is no need to pre sauté vegetables. If you like you can puree the soup afterwards (minus the ham) but I like it with some texture. My butcher always has smoked ham hocks but you could definitely make this without a ham hock. Just replace the water with a stock. You can even make it vegan by using vegetable broth. If you are using a ham hock there is no need to use stock as the ham hock becomes ham stock.

Filed Under: Instant Pot (Pressure Cooking), Meatless Main Dishes, Soups / Stews Tagged With: , , ,

Instant Pot Celery Soup

November 6, 2019 by

This soup is in the comfort food category for me.  It’s so crazy easy and if you’re feeling under the weather it’s the perfect perk up.
This time of year I love getting the huge bunches of celery from the farmers market.  They are usually big enough that I can cut off the top half for a batch of this soup and the bottom half is still about the size of what you normally buy in the grocery store.  I’ll store that in the fridge for other uses.
The leaves have alot of flavor as well so don’t forget to leave them in as well.

As you can see it makes for a pretty packed instant pot.   I just fill the pot with the bones and celery then pour in as much water as fits.
Normally I strain stock and make a second batch but for this I just give it one go.  This makes for a super flavorful and nutritious stock.
You can freeze this in freezer containers and heat as needed when you have a flu or cold.  And if you get one you’ll be so glad you made some of this and stocked the freezer! And if not, well, it’s still delicious!
And PS. Yes, I totally buy the rotisserie chicken at Costco.  Shred the chicken for another use and use the bones for this!

INSTANT POT CELERY SOUP

bones from 1 chicken (I use the bones from a rotisserie chicken)
1 head of celery, about 2 quarts, cut to fit instant pot
Sesame oil to taste
Soy Sauce to taste
red pepper flakes, if desired

Place the bones and celery in the inner pot of your instant pot.  Add as much water as fits in your pot.
Cook on high pressure for 60 minutes.  Use quick or natural pressure release. Strain and season with sesame oil and soy sauce.

Serve plain or serve as you would ramen or pho.  We like to each make our own bowl with what we like then we pour the super hot broth over everything.
Some of our favorite add ins:
Potstickers
Wontons
Ramen Noodles
Shredded Chicken
Shredded Cabbage
Shredded Carrots
Sliced green onions

 

Filed Under: Instant Pot (Pressure Cooking), Soups / Stews

San Marzano Tomato Soup

September 18, 2019 by

So it may not “officially” be fall yet.  But it’s September and that’s close enough for me!
One of my favorite meals when I was a kid was homemade tomato soup with grilled cheese.  We usually had it the day after we made whole wheat bread, which makes the BEST grilled cheese.
This is by far the best tomato soup I’ve ever made.  Much credit goes to the San Marzano tomatoes which have just the best flavor.  If you are working with fresh tomatoes I recommend roasting them for soup like I did in this recipe. )
And of course, don’t forget the grilled cheese to go with….

SAN MARAZANO TOMATO SOUP

2 Tablespoons unsalted butter
1 large onion, diced
3 cloves garlic, minced
28 oz can San Marzano tomatoes
2 cups chicken stock
2 Tablespoons sugar
1/2 teaspoon smoked paprika
1/2 cup heavy cream
1/4 teaspoon baking soda
salt and pepper, to taste
Basil pesto for serving

Place a large pot over medium heat.  Add the butter, onion, and garlic and sweat until the onions are translucent.
Add the tomatoes (juice and all), stock, sugar, and paprika. Let simmer for 15-20 minutes.
Puree with an immersion blender or blender.  Return to pot.
Add the cream, baking soda, and season with salt and pepper.  Drizzle with basil pesto and serve.

Filed Under: Soups / Stews

Instant Pot Chicken Stock

October 14, 2016 by

There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
I freeze it in quart and pint containers since I use both those amounts.
Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
That precooked chicken comes in handy often for nights I need to make a quick dinner.
And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

INSTANT POT CHICKEN STOCK
Makes approx. 4 1/2 quarts (18 cups)

Bones from 1 chicken
16 cups water, divided
6 T vinegar (white or apple cider), divided

Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
Set for high pressure, 60 minutes.
When done, I use the quick pressure release and strain bones from stock.
Place bones back into pot and add another 8 cups water and 3 T vinegar.
Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
Keeps in fridge for 5-7 days, or freeze for up to 1 year.

Filed Under: Freezer, Instant Pot (Pressure Cooking), Soups / Stews

Posole (Revisited)

January 25, 2016 by

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This is my ultimate cold weather meal.  Rainy day, snow, whatever.  Who am I kidding… or air conditioned house in the summer meal.   I’ve made this more times than I can count and over the years I’ve tweaked it until it’s exactly how we like it.  I’ve found that chili or cayenne powder is too spicy for us, but chipotle powder adds just enough heat.  Adding some smoked paprika adds that deeper flavor and color without the heat as well.
You can use leftover shredded chicken or turkey as well (I’ve made this many times with turkey leftovers from holidays!)  Just add it towards the end of the cooking so it’s not overcooked.  My favorite though is adding raw chicken and letting it cook in that super flavorful broth.
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POSOLE

1 T olive oil
1 medium white onion, chopped
1 red bell pepper, chopped (optional)
4 garlic cloves, minced
4-6 cups chicken stock
15 oz tomato sauce
2 T tomato paste
29 oz can gold hominy, drained and rinsed
2 tsp dried oregano
1 1/2 tsp cumin
1/4 tsp chipotle powder (more to desired spiciness)
1 tsp smoked paprika
1 1/2 lbs boneless skinless chicken breasts
salt and pepper to taste
1 bunch cilantro, chopped

Heat oil in a large pot over medium heat.  Add onion and bell pepper and saute until softened.  Add garlic and cook until fragrant.
Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine.  Add chicken and cook uncovered on medium low for an hour or until chicken is cooked.  Remove and shred, add back to pot.
Season with salt and pepper, add cilantro just before serving.
Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.

Filed Under: Chicken / Turkey, Soups / Stews

Quick Soup

November 18, 2013 by

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I don’t usually buy “mixes”.  I figure why pay someone else to throw some stuff in a bag when I can do it myself for way less money, and not to mention actually know what all is in there?  Well, one exception is the Bob’s Red Mill “vegi soup mix”.  It includes green and yellow split peas, barley, lentils and alphabet vegetable pasta.   (Nothing mysterious in there!)

I’ve kept it on hand for awhile now and used it occasionally, and then I tried the version of it at the  Bob’s Red Mill Visitor Store (If you live in the area, you should really go check it out).  It’s way better, and all I had to do was ask and they gave me a copy of the recipe.  I scaled it down for home use, and now it’s a great busy day dinner.  I always have these ingredients on hand, and you can either cook it on the stovetop or throw it in the crockpot for an even crazier day.
My favorite way to serve this is with some biscuits, either plain, cheddar pepper, or whole wheat flax.
This soup makes a great meatless meal, which I think is a good idea to have in rotation, and is also on my list of “emergency dinners” for those nights when everything just went out the window, but by golly we will still eat a home cooked meal and sit at the table. 🙂

Bob’s Vegi Soup

1 3/4 cups Bob’s Red Mill Vegi Soup Mix
8 cups vegetable or chicken stock
14.5 oz can diced tomatoes, undrained
1 cup diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1 T dried basil
1 tsp garlic powder
1 tsp onion powder
14.5 oz can green beans, drained
salt, to taste

In a large pot, place everything except the green beans and salt.
Bring to a simmer and let simmer for 1 to 1 1/2 hours.
Add green beans and salt to taste.

Recipe source: Very slightly adapted from Bob’s Red Mill Visitor Center

Filed Under: Meatless Main Dishes, Soups / Stews

Black Bean and Sweet Potato Turkey Chili

January 2, 2013 by

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This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again.  I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead.  The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.

We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.

This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.

BLACK BEAN AND SWEET POTATO TURKEY CHILI
1 tsp olive oil
1 white onion, diced
1 bell pepper, diced (or 2 stalks celery)
1 lb ground turkey
8 oz mushrooms, minced (just over 2 cups)
2 tsp cumin
2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/2 tsp chili powder
1 T paprika
1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
28 oz can crushed tomatoes
2 15 oz cans black beans, drained and rinsed
3 1/2 cups beef broth
15 oz can pumpkin puree (I used my homemade in the freezer)
1/2 tsp cinnamon
1 T cocoa powder

For serving: Avocados, sour cream, cilantro, fresh lime juice
(We found sour cream, a little cilantro, and a lime wedge just perfect).

In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened.  Put in a slow cooker.

Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done.  Add to slow cooker.

Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine.  Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.

Let cook on high uncovered the last 30 to 60 minutes to thicken.*

*The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer.  That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.

Recipe adapted from Our Best Bites

Filed Under: Chicken / Turkey, Slow Cooker, Soups / Stews

White Bean and Ham Soup

October 30, 2012 by

 

I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now.  We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂

I feel very fortunate not to have to worry much about natural disasters happening here.   And really, all the rain just gives me more reasons to make soup. 🙂
I am a huge fan of soups because:
1. They’re delicious (or should be)
2. They’re easy to make (usually)
3. They are economical (at least the ones I make)
4. They make the house smell good while simmer. 🙂
5. I can make them ahead of time and we eat on time!

This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted.  I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still.  Sometimes I don’t even add any ham to the soup and just use what is on the hock.  They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!

WHITE BEAN AND HAM SOUP
drizzle olive oil
1 lb ham, diced
1 white onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
4 garlic cloves, minced
4 cups chicken broth
6 cups water
1 smoked ham hock
1 pound dried navy beans, soaked overnight*
1 T minced fresh thyme, or 1 tsp dried
1/2 tsp pepper
3 T red wine vinegar

Heat oil in a pot over medium heat.
Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
Add garlic and cook briefly until fragrant.
Add broth, water, ham hock, and beans.
Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

 *If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

Recipe slightly adapted from Cook’s Country

Filed Under: Pork, Soups / Stews

Cheddar Broccoli Soup

April 2, 2012 by

There are some perks to living in the beautiful Pacific Northwest that you may not immediately think of.  Like we get to enjoy soup more months out of the year than most because of our weather. : )
I know, you may not think of that as a perk, but I am a major soup lover and truth be told, I don’t mind the rain most of the time either.  There’s a joke around here about having webbed feet, and I think there’s more truth than humor in that statement!
This soup comes together in a flash, and I love making it with fresh broccoli, but frozen works wonderfully as well if that’s what you have on hand.  It’s creamy without being heavy, and I love the slight smokiness paprika adds.  And since it cooks so quickly you have more time for puddle jumping. : )

CHEDDAR BROCCOLI SOUP
6 T unsalted butter
1 large white onion, finely chopped
1/4 cup flour
4 cups chicken broth
6 cups chopped fresh broccoli (or frozen)
3 cups shredded cheddar cheese
1 cup heavy cream
1 cup milk (fat free is fine)
1/2 tsp paprika
salt and pepper to taste

Melt butter in a large pot over medium high heat.  Add onion and cook until softened, 3-5 minutes.
Add flour, cook for about 1 minute.
Add chicken broth, then broccoli.  Reduce heat to a simmer, cover, and cook until broccoli is tender, about 20 minutes. (Or if using frozen broccoli, just add frozen without thawing, and cook until hot.)
Stir in cheese, milk, cream, and paprika.  Adjust salt and pepper to taste.  Heat just until smooth, serve hot. Garnish with a little extra cheese if desired.

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Filed Under: Soups / Stews