Easy Instant Pot Soups for Winter

It’s the perfect time of year for staying indoors, drinking mulled wine and reading books that you’ve been meaning to get to. With cold weather comes the best hot recipes that satisfy the soul and nothing does that better than a hearty warm soup. These recipes will kick start your winter watch-fest or read-in.

instant-pot-vegetable-soup-facebook

Simple Veggie and Beef:
This easy recipe will take only 20 minutes and then be ready to enjoy. 

  • 2 pounds ground beef or ground turkey
  • ½ medium onion, diced
  • 2 cups fresh or frozen Lima beans
  • 2 cups frozen mixed vegetables
  • 2 cups frozen corn
  • 3 cans of diced tomatoes
  • 2 cups water
  • Salt and pepper to taste
  1. Set your Instant pot to sauté setting.  Cook meat and onions until brown and onions are soft.
  2. Add all the other ingredients to the Instant pot.
  3. Add lid and set to sealing.
  4. Click the manual button and set the time for 4 minutes. Allow it to naturally release the pressure for 5 minutes and then do a quick release
  5. Remove lid, stir, and add more salt and pepper to taste.
  6. Serve hot with your favorite rolls and enjoy!

 

zuppa toscana

Zuppa Toscana:
I don’t know about you but I am obsessed with Italian soups. They get it right every time. One of my personal favorites is Zuppa Toscana. The flavor and potatoes make for a satisfying dinner.

  • 2 Tbsp Olive Oil
  • 2 lbs Hot Italian Sausage, Use 1 hot and one mild if you don’t like spice
  • 3 Strips of Thick Cut Smoky Bacon, chopped
  • 1 Large Onion, chopped
  • 1 tsp Oregano, dried
  • 5 Cloves of Garlic, minced
  • 4-6 Medium Potatoes, halved and sliced 1/4 inch thick
  • 6 cups Chicken Broth, low sodium
  • 1 Bunch of Kale** chopped, with rib removed
  • 1 1/2 cups Heavy Cream
  1. Turn the Instant Pot to Sauté mode, and when it says Hot, add the olive oil.
  2. Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better! Add the chopped bacon. Stir. Add the onions, stir them in.
  3. Add the oregano. When the onions start to look translucent, add the minced garlic, or add using a garlic press, and stir. Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits. Add the potatoes.
  4. After adding the potatoes, check to make sure the contents don’t go over the Max Fill line marked on the inner liner. Cancel Sauté mode.
  5. Close the lid, set the steam release knob to Sealing.
  6. Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure).
  7. After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
  8. Manually release the rest of the steam and when the pin in the lid drops, open the lid.
  9. Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step. Stir in the heavy cream. Serve!

 

 

broc cheddar soup 2

Broccoli Cheddar Soup:
A classic that is rich and gratifying. This is practically the only thing I order when at Panera. It’s too good to pass up. This is a Panera copycat so by making it at home I can save a lot of money.

  • 8oz cheddar cheese
  • 1 pound fresh broccoli chopped
  • 1 small onion chopped
  • 3 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup shredded carrots
  • 2 tbs franks red hot sauce (optional)
  1. Place chopped onion, carrots, broccoli, and chicken broth in the Pot. Place on Manual high pressure for 15 minutes.
  2. Do a quick release and stir in milk or heavy cream place pot back on saute until comes to a low boil about 5 minutes. Stir in cheese and hot sauce.
  3. Serve with bread or crackers.

Soups are the go-to for a night at home before a evening of Netflix and board games. These will start your evening off right with old recipes that can create some new traditions.

 

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Trick Out Your Treats

Halloween is here again, which means it’s time for fun foods and festivities. This holiday really lets your creativity shine with scary snacks and tricky treats. Everyone knows food is the crux of a great party (besides adult spirits…slow wink). To make your next fright fest a monster smash, follow these easy recipes to trick out old treats in new ways.


 

MB_0083_17OctB19-1-dogs
https://www.homemadeinterest.com/mummy-dogs/

This easy snack will be a delight for the young ghouls and young at heart. A cool twist on Pigs in a Blanket is Mummy Wrap Dogs. You’ll cut your crescent rolls into strips and wrap around your hot dog in typical mummy like fashion. Bake as directed on package. Then when all cooked, add eyes with your favorite dipping sauce.


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https://www.momdot.com/how-to-make-poison-apples/

Poison apples are an advanced version of candy apples. They are beautiful black and blue sheens. These will be sure to give all the neighbors chills. Recipe to follow:

Poison Apples

Ingredients

  • 2 cups white sugar
  • ½ cup corn syrup
  • ¾ cup water
  • 1 teaspoon purple gel food dye
  • 1 teaspoon black gel food dye
  • 6-8 granny smith apples

Instructions

  1. Wash and dry apples thoroughly.
  2. Place on a baking sheet and poke firmly with candy sticks.
  3. Line a second baking sheet with buttered parchment paper, and set aside.
  4. Place a candy thermometer in a medium saucepan and add sugar, water, and corn syrup.
  5. Place over medium heat; whisk until sugar is dissolved.
  6. Let the temperature rise without stirring until it reaches the hard-crack mark at 290-310F.
  7. Remove pan from heat and carefully remove thermometer, and stir in food coloring.
  8. Holding the pan at an angle to gather the syrup in one side for easy dipping, dip and swirl each apple in the syrup, let excess drain off back into the pan, and then dip, swirl and drain a second time.
  9. Place on buttered baking sheet.
  10. Repeat with remaining apples.

 


 

MB_0083_17OctB19-3-Lemonade
https://goo.gl/2Dh2ZY

Bubble bubble, toil and trouble. Now all you need is a perfect concoction to poison your guests…whoops, I mean serve your guests. You can use your favorite punch recipe, lemonade, or cocktail to make this delightfully dark drink. All you have to do is break open activated charcoal tablets and stir into your beverage until you have a black potion of your desired ebony. Bonus points because charcoal is cleansing to the system.


 

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http://onelittleproject.com/harvest-hash-chex-mix/

Back in my day, my mother would mix peanuts and candy corn and that was our Halloween treat that we would munch on for days. Now there is fancy Harvest Hash, which sounds amazing. This will be the first recipe I try this year.

  • 1 12 oz Box Chex Cereal, flavor of your choice
  • 1 7oz bag of Bugle Chips
  • 4 cups Pretzels
  • 3/4 cup Melted Butter
  • 3/4 cup Brown Sugar, packed
  • 2 Tbsp Vanilla Extract
  • 1 cup Candy Corn
  • 1 cup Candy Corn Pumpkins
  • 1 8oz bag of Reese’s Pieces

In a large bowl you will mix 1 box chex cereal, 1 bag of Bugles, and 4 cups of pretzels. Melt ¾ cup butter mixed well with ¾ cup brown sugar, and 2 Tbsp vanilla extract. Pour this sauce over your cereal mixture. Combine well then spread over cookie sheets lined with parchment paper to bake for 45 min on 275 degrees. Once baked and cooled you can add 1 cup candy corn, 1 cup candy corn pumpkins, and 1 bag of Reese’s Pieces. Mix well and enjoy some harvest time.

You are now ready to make a graveyard smash.

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Spice Up Your Autumn Fare

Who’s excited for Autumn and just about everything that comes with it? I know we’re getting ahead of ourselves because its still 85 degrees out, but we just can’t contain our happiness. In preparation for our favorite time of year (sorry Summer fans) we have compiled a little something of our fall faves. Here are all the must tastes and sniffs to warm the home and your bellies this amazing season.



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Pumpkin Everything. The best part of the season is PUMPKIN. Sorry, not sorry to the pumpkin haters. To fully appreciate this Fall feature is to become as basic as possible and get a Pumpkin Spice Latte (#PSL). That is your first mission. Once accomplished you must make or eat pumpkin bread. Then to complete your experience you will partake in the consumption of pumpkin pie, while simultaneously, one of your middle-aged relatives burns a pumpkin scented candle or Scentsy. Side note: check out pumpkin flavored cream cheese. Bagels will cry with gratitude. You have not lived until these are done. That is all.



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Apple Cider. There is nothing more satisfying than having a hot cup of Apple Cider when it’s chilly out and you are sitting on your favorite porch chair. The great thing about it is that it is so easy to make and most of the time the ingredients are in your kitchen already. Take a crock pot, plug it in and put it on low, then put in apple juice, cloves, cinnamon sticks (or ground cinnamon if you have no sticks), nutmeg, and allspice. Add sliced oranges and apples for a fancy flair. This will make the home smell like a heavenly haven. If you’re feeling feisty you can slip a little bourbon in, but you didn’t hear it from me. Slow wink.



MB_0070_17SeptB13-v1-3-maplesyrup

Maple Pecan. Maybe pumpkin isn’t your jam, but who can resist Maple Pecan? That scent in the morning means one thing and one thing only. Pancakes. Not only does maple pair perfectly with pancakes but it’s also this season’s go-to for donuts, oatmeal, bacon, candy and dressings. It’s like a little black dress, it is appropriate for every occasion. Here is a little dish that I’ve been dreaming about since starting this post:

MAPLE PECAN BAKED BRIE

INGREDIENTS

  • 1 round (8 ounce) brie
  • ¼ cup light brown sugar
  • ¼ cup pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¾ cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place brie in a small baking dish or pie plate and bake for about 15-20 minutes until warm.
  3. Meanwhile add sugar, maple syrup and cinnamon to a small saucepan and cook over medium heat, stirring occasionally until sugar dissolves and mixture just begins to boil.
  4. Immediately remove from heat and stir in pecans.
  5. Pour mixture over brie and serve warm.

 



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Savory Soups and Stews. Not going to lie: soups, stews and chili are my absolute weakness. Don’t tell anyone. I could be lured away easily with a promise of this savory concoction. They are not only scrumptious; they are the easiest dinner to make. Take any vegetables and ground or squared meat in the pantry, add spices then bang, you have an amazing dinner for the entire family. Then it becomes lunch and breakfast too after making such a large batch. A healthier version of traditional chili, but just as good:

Turkey Chili

INGREDIENTS

  • 1 tsp. olive oil
  • 1 large onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow (or orange) bell pepper, chopped
  • 1 lb. raw 93% lean ground turkey
  • 1 (28-oz.) can chopped tomatoes
  • 2 cans (15-oz. each) kidney beans, rinsed, drained
  • 1 tsp. chili powder
  • ½ tsp. sea salt
  • Crushed red peppers (to taste; optional)
  • 12 Italian parsley sprigs, chopped

INSTRUCTIONS

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
5. Divide chili into 6 serving bowls and garnish with parsley if desired.

 

Have we whetted your appetite for Autumn yet? Go indulge those senses.

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