I love my Instant pot! I practically use it for almost everything I cook. I like that I can just add everything from the recipe and look it cook while I get other things done. Even if there are a few different steps, they can all be done with ease. If you’ve got an instant pot or you are thinking of getting one you can find delicious recipes from my Instant Pot Pinterest board.
Welcoming the colder weather means welcoming warmer dishes. ‘Tis the season for all things soup! I for one love a good soup recipe especially if it’s wholesome and filling.
I’ve made this soup five times already and each time I tweak it slightly making it a little better than the last. I’ve made it twice using this exact recipe so I think it’s the best to share with you. It’s so much cheaper to make at home than buying it out or in grocery stores. It’s also fun to put together too and in no time you pretty much have an entire meal.
I love all things potatoes and this soup tastes like a loaded baked potato with sour cream, cheese, bacon bits, and butter. I used Better than Bouillon chicken base for a little extra flavor. I’ve made the soup a few times without it and it seems as though something is missing.
1 1/2 pounds potatoes, red, or Russets (I used red because they are my favorite)
1/4 cup flour
1/4 cup butter
3/4 tsp salt
1/2 tsp pepper
1 tsp Better than Bouillon chicken base
4 cups milk (any kind of your choosing)
1/2 cup grated medium or sharp cheddar
1/2 cup sour cream
1 (3 oz) package real bacon bits
2 green onions, diced (you can add more if you’d like)
Get to cooking:
If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them. Pour 1 cup of water in the bottom of your Instant Pot and then place trivet in the bottom. Place potatoes on top of the trivet.
Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Set the pressure cook button (mine says manual) for 10 minutes on high pressure. When the timer beeps carefully move the valve to “venting” to let the pressure release. When you can, remove the lid.
Remove the potatoes and set aside. Discard the water. Turn the Instant Pot to the saute setting on “less.” Melt the butter. Once butter is melted whisk in one tablespoon of flour at a time until you get a creamy, lump-free roux. Add in the salt and pepper. Let it start to bubble, whisking constantly.
Once it is bubbling add in the milk and Better than Bouillon and whisk. Adjust the saute setting to a high heat. Whisk every few minutes until the milk starts to thicken and bubble.
Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, diced onions and bacon.
Smash the potatoes with a potato masher. My potatoes were somewhat smashed but still had some chunkiness to them. Stir the potatoes into the Instant Pot. Salt and pepper the soup if needed.
Serve topped with shredded cheese and bacon bits.
Excuse the photos, it smelled so good and I was so hungry while making it my stomach was practically trying to eat itself. The left overs are better the next day too! Give it a try and please let me know what you thought!
If you don’t have time to read it now, then PIN it for later!
I have always loved potatoes and carrots that were cooked with a roast, they were so good to me! I had the idea to use the instant pot and thought a roast would satisfy us both; and satisfy it did.
I love the baby carrots so I use them a lot rather than cutting up large carrots. I didn’t want the baby carrots to turn to complete mush so I added them into the instant pot 10 minutes before the entire meal was done.
This recipe is by far the best pot roast instant pot recipe I’ve tried (the carrots, potatoes, and onions filled me up and the boyfriend couldn’t get enough of the pot roast). I’ll be hanging onto it for as long as my little instant pot will help me out. I’ve loved using it this summer because the oven doesn’t have to be turned on.
1 3-5 pound beef chuck roast (see notes for instructions from frozen)
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound baby red potatoes
1 pound baby carrots
1 large yellow onion, chopped
4 cups beef broth
2 tablespoons worcestershire sauce
1/4 cup water
2 tablespoons corn starch
Turn on your instant pot and set it to “saute”. In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
Switch instant pot to “pressure cook” on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast). Add potatoes and onions to pot; arrange them around the roast and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. (If using baby carrots set your cook time 10 minutes earlier than the recipe time calls for, once the instant pot goes off so a manual realer then add in the baby carrots, cook the additional 10 minutes).
When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot.
Set instant pot to “soup” setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
I had a craving for some meat! So I decided I’d cook, since it had been awhile, It turned out to be a great idea! The day was rainy and lazy so i whipped up some homemade horseradish sauce for the side too. I have a love hate relationship with horseradish sauce though.
I made fingerling potatoes and snow peas for the sides, which we quickly gobbled up.
Herb Crusted Flank Steak
2 tsp rosemary, finely minced
2 tsp thyme, finely minced
2 cloves garlic, finely chopped
3 Tbsp olive oil
1 tsp each salt and pepper
2 lbs flank steak
1. Chop the rosemary, thyme, and tarragon for the marinade. Next, mince some garlic, and add it to your herbs.
2. Drizzle in the olive oil and add pepper flakes, salt and pepper. Stir well.
3. Lay the flank steaks out over plastic wrap and pour the marinade right over. Rub in the marinade all over with your hands, make sure you don’t miss a spot.
4. Grill the steaks about five minutes on each side (for a beautiful medium steak).
5. Slice it into strips on a platter and serve.
This is a great weeknight meal and can be mixed with a little wine. I love shedding a busy day starting with dinner, a glass of wine, then a shower before bed.
I am not a good breakfast eater. I have to be awake for awhile before I am even hungry. I feel a little nauseous if I make myself eat in the mornings when I’m not hungry.
I know to get my metabolism jump started I need to eat a little something. I love breakfast bars but I don’t love what’s in them most of the time.
I personally think this recipe is the holy grail of all healthy breakfast balls (I’ve also been called a liar, but this one is SO good!) Because with honey, peanut butter, & rolled oats as the base – what’s not to love??
I will be eating these (on the way) at work so I didn’t want to make them as bars so I decided to roll them into bite size balls. They can be stored a lot easier and they’re perfect for popping one in your mouth at the desk or in commute.
1 cup of honey
3/4 cup of peanut butter
2 1/2cups of rolled oats
Dark chocolate chunks
1. Put the peanut butter and honey in a medium mixing bowl.
2. Place in microwave and heat for 15 seconds. (You want to soften the ingredients together rather than melt them)
3. Throughly mix honey and peanut butter until well blended.
4. Add in the oats, then fold into peanut butter and honey mixture. (a cup at a time helps to blend all the ingredients throughly)
5. Place mixture onto wax paper and spread about 1/2 an inch. (You can also used a greased rectangle pan)
6. Set in fridge for 5-6 hours to let the bar set.
7. Use a spoon to measure the amount of the bar you desire.
8. Use spoon or hands to roll into bite sized balls.
If you think you’d like this recipe please share it on Twitter or Pinterest! I’d love to know if you give it a try too!