Chasing Saturdays: soup

Showing posts with label soup. Show all posts

Sunday, September 01, 2019

Instant Pot Lasagna Soup

Posted by Crystal Kellner Sunday, September 01, 2019

I love using the Instant Pot for easy soup recipes. We can make our favorite soups faster and works great with our busy schedules. Instant Pot Lasagna Soup takes one of our favorite meals, and turns it into a soup everyone enjoys!

The kids and husband loved this recipe. It is faster than baking lasagna and having the same great flavors.

I used bow tie pasta for this recipe. It would be awesome to find the small lasagna noodles for this soup, but cue the song, "Just a small-town girl". I couldn't find them anywhere. I have also read not to use the large lasagna noodles and break them up, they turn out too mushy.

Load up whatever type of cheese you want! I love mozzarella cheese with Italian dishes. Keep the lid on for a few minutes after you add the cheese, it will melt quickly. Then serve immediately.

This is great that this soup only takes four minutes in the Instant Pot, and you can brown the hamburger on saute mode on the Instant Pot. Don't dirty more pans than you have to!

INSTANT POT LASAGNA SOUP

PRINT RECIPE HERE

INGREDIENTS for INSTANT POT LASAGNA SOUP

1 pound ground beef

1 small onion diced

2 cloves minced garlic

1 jar prego spaghetti sauce

3 cups water

4 cups dry noodles

1 cup shredded mozzarella

1 ½ cups cottage cheese

½ tsp salt

½ tsp pepper

DIRECTIONS FOR INSTANT POT LASAGNA SOUP

1. Use saute function on Instant Pot, add ground beef, onion, garlic, and salt & pepper.

2. When the meat is fully cooked, add your favorite spaghetti sauce.
3. Add your noodles on top of the meat and sauce. Do not stir.

4. Add water. Do not mix. Make sure all of the noodles are under the water.
5. Seal Instant Pot Lid. Set timer to 4 minutes on high pressure.
6. When 4 minutes are up, quick release Instant Pot and remove the lid.
7. Stir in cottage cheese.
8. Top with mozzarella cheese
9. Place lid on to keep heat in to melt the cheese
10. Serve immediately.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Crystal Kellner

9 Comments

Tuesday, January 30, 2018

chicken Chicken noddle soup food Instant Pot Pressure Cooker soup vegetables

Instant Pot Chicken Noodle Soup

Posted by Crystal Kellner Tuesday, January 30, 2018

This is the best Instant Pot Chicken Noodle Soup! This comforting recipe adds your favorite vegetables, broth, chicken, and noodles.

Instant Pot Chicken Noodle Soup! This comforting recipe adds your favorite vegetables, broth, chicken, and noodles.Chasing Saturday's

Winter time blues can be beat with this soup. Nothing is more comforting than a bowl of chicken and noodle soup.

This soup is so simple and delicious. I used chicken broth, chicken broth, carrots, onion, celery and noodles.

INSTANT POT CHICKEN NOODLE SOUP

INGREDIENTS FOR INSTANT POT CHICKEN NOODLE SOUP
6 cups chicken stock
2 pounds of chicken breast
1 tbsp pepper
1 tbsp salt
1 tsp basil
1 tsp oregano
4 stalks celery chopped
2 cups chopped carrots
12 oz egg noodles

HOW TO MAKE INSTANT POT CHICKEN NOODLE SOUP
1. Place chicken breast in bottom of Instant Pot.
2. Add all spices: Salt, pepper, basil, oregano.
3. Add chopped onion, celery, and carrots.
4. Add four cups of chicken stock.
5. Secure lid to Instant Pot, make sure steam valve is closed.
6. Set to Manual/Cook for 15 minutes.
7. Natural release for 10, then quick release.
8. Make sure Instant Pot stays on, by selecting the brown button.
9. Remove chicken breasts and shred.
10. Add noddles and shredded chicken back to the pot and stir.
11. Serve when noodles are al dente.

PRINT RECIPE

This is the 6 quart Instant Pot Pressure Cooker I recommend.

Crystal Kellner

11 Comments

Monday, October 30, 2017

Corn food peas soup stew Stewed Tomatoes Tomato juice tomatoes vegetables

Instant Pot Beef Vegetable Stew

Posted by Crystal Kellner Monday, October 30, 2017

Ever have that one meal you crave? It's comfort food at its finest, especially when cooler weather is here to stay. I challenged my husband one evening I could make Beef Vegetable Stew in the Instant Pot. He didn't say much, just raised an eyebrow. I took that as a challenge. Beef Vegetable Stew is best when cooked all day. Right? During harvest, I don't have all day to cook. I was going to put the Instant Pot to the test.

What is the difference between soup and stew? Stew is heartier, thicker. Soup has more liquid. Add more juice to this recipe if needed, I was using a 6-qt Instant Pot. The pot was full with all ingredients mixed in. It took awhile to set up the pressure, but the Stew/Soup option worked great on the Instant Pot.

We are fortunate to use the tomato juice and stewed tomatoes from our garden. The corn, peas and potatoes are from our garden as well. The beef we purchased is from a local farmer, and one of my grain customers. Using food we have grown in the garden, and supporting other local farmers is something we can show our kids how it's possible to grow healthy food for their family one day.

I was very pleased how this turned out. The cook time was faster with the Instant Pot, and the flavors were still there. I can't wait to try more soups and stews. Enjoy!

INSTANT POT BEEF VEGETABLE STEW

PRINT RECIPE

Ingredients:

2 pounds sirloin steak, or stew meat

1 onion diced

2 cloves garlic minced

6 oz can tomato paste

16 oz tomato juice

16 oz stewed tomatoes

2 tbsp worchershire sauce

3 cups of red potatoes, cube

½ pound mini carrots

16 oz green beans

4-5 stalks celery

1 tsp oregano

1 tbsp dried parsley

1 bag frozen peas

3 cups frozen sweet corn

¼ cup flour

¼ cup water

Salt & Pepper to season

Instructions:

Place the stew meat in the bottom of the Instant Pot, add all ingredients besides frozen pea, corn, and flour/water mixture. Stir.
Lock lid and set seal to close.
Select the Stew/Soup option.
After cooking, quick release the pressure, open valve, and be careful with steam.
Stir in frozen corn, peas, and water/flour mixture. Stir until stew thickens and corn/peas are warmed.

Crystal Kellner

2 Comments

Monday, May 15, 2017

easy meals family food potato potato soup soup Spring weather

Nana's Potato Soup

Posted by Crystal Kellner Monday, May 15, 2017

There is always a cookbook I grab when I am needing a home cooked meal that reminds me of home. I have made the potato soup enough times to memorize the recipe, but I like having the cookbook with me.

There are plenty of times when I want to make this soup, and I realize I am out of sour cream. I try to keep sour cream on hand, all the time just in case of a craving for potato soup.

Peel and chop potatoes, carrots, dice celery and onions and add to boiling water.

Cook all vegetables until tender. Add one cup of milk, and heat. Use a separate bowl to blend sour cream and chives with 1 teaspoon of flour, add one cup of milk. Add to the soup and cook until thick. We also love to add grated cheese and Velveeta to the soup! Delicious!