This creamy soup is full of lots of veggies and chunks of chicken breasts. I cut up some Grands biscuits into quarters for a perfect dunking size.
Instant Pot Chicken Pot Pie Soup
1# chicken breasts, cut into bite size pieces
1 tbsp. extra virgin olive oil
2 cups chicken stock
1 large potato, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup peas
1/2 cup corn
2 tbsp. celery flakes
1 bay leaf
2 cups milk
1/4 cup flour
Salt & freshly ground pepper to taste
Set your instant pot to saute and add in the olive oil. When heated, add in the chicken pieces and lightly brown. Turn off the instant pot. Add in the stock, vegetables, celery flakes and bay leaf. Set your instant pot to the soup setting for 10 minutes. While that is cooking, warm the milk and whisk in the flour. When soup is done, release the pressure. Remove the lid and stir in the milk mixture. Turn to the saute setting and cook until it slightly thickens.
Cheeseburger soup is one of my comfort soups. Freezing rain and snow are in our forecast so today seemed like a perfect day to make some in my Instant Pot.
IP Cheeseburger Soup
1# extra lean ground beef
2 tbsp. extra virgin olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup white wine
3 tbsp. flour
4 cups chicken stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp. parsley
2 cups diced potatoes
1 cup diced carrots
1/2 cup half and half
2 cups cheddar cheese, shredded
Heat the Instant Pot on saute, add in the olive oil and then the ground beef. Brown the ground beef, when almost done, add in the onions and garlic. When the onions are translucent, turn off the Instant Pot. Deglaze the bottom with the white wine. Stir the flour into the ground beef. Gradually add in the chicken stock. Add in the spices, parsley, potatoes and carrots. Set the Instant Pot to the soup setting for 10 minutes. Allow to naturally release. When ready, stir in the half and half and cheese.
There's nothing like a blizzard to make you crave food that you cannot get to a restaurant to enjoy. Making it yourself actually tastes better and is a lot cheaper. I made this Spanish Rice to go along with some beef burritos.
Instant Pot Spanish Rice
1 tbsp. extra virgin olive oil
1/4 cup onions, diced
3 tbsp. tomato paste
1 3/4 cup chicken stock
1/2 cup sundried tomatoes, diced
1 cup white rice
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp salt
Heat the olive oil on the saute mode on your Instant Pot. Add in the onions and cook until translucent. Turn off the Instant Pot. Stir in the tomato paste. Gradually stir in the chicken stock. Add in the remaining ingredients. Stir and place the cover on. Put on rice setting for 12 minutes. Allow to sit for 5 minutes and the release the remaining pressure. Fluff the rice and serve.
