Instant Pot loaded potato soup

Instant Pot loaded potato soup

  • Servings: 4-6
  • Difficulty: easy
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Recipe by Rebecca Gould

* can be omitted

Ingredients

  • 1 tablespoon
    dairy free spread
  • 1 large
    onion, diced
  • 1-2 cloves (or to taste)
    minced garlic
  • 32 oz
    chicken broth
  • 3-4 large
    yukon gold potatoes (about six cups), diced into one inch pieces
  • 1 tablespoon
    Mrs. Dash original*
  • 1/2 to one can
    coconut milk
  • 3 tablespoons
    bacon bits
  • 1/2 package
    dairy free cheddar cheese shreds

Cooking Directions

  1. Plug in Instant Pot and press the “Sauté” button
  2. Wait a few seconds for a beeping sound letting you know the pot is heating up
  3. Add tablespoon of dairy free spread, and stir with a wooden spoon until it’s melted
  4. Add diced onion and sauté until slightly soft, stirring occasionally
  5. Add minced garlic and sauté for about 1 minute, stirring consistently (don’t let it burn!)
  6. Add chicken stock to deglaze any brown bits from the bottom of the pan (use a wooden spoon to scrape the bottom of the pot while you stir everything together)
  7. Add diced potatoes and press the “Cancel” button
  8. Securely place the lid onto the pot and twist it into place (it will make a little musical tone when you do this correctly)
  9. Set valve on top of the lid to “Sealing” in the center position (Not venting on either side)
  10. Press the “Manual” button and set the time to 25 minutes
  11. Wait several seconds for the pot to start (you will hear a series of beeps when it does)
  12. The pot will take a few minutes to come up to pressure. You’ll know it has achieved pressure when the 25 minute timer starts ticking down.
  13. One the 25 minutes are up, use an oven mitt or silicone mitt to CAREFULLY move the lid’s valve to “Venting”
  14. Steam will immediately shoot out of the valve (steer clear!)
  15. When the steam has stopped and quieted, use an oven mitt or silicone mitt to open the pot and set the lid aside.
  16. Unplug the Instant Pot and use an immersion blender to carefully blend the brothy cooked potato mixture (leave some chunks in tact) You could probably achieve similar results with an old fashioned potato masher if you don’t have an immersion blender.
  17. Add coconut cream to the pot and stir until it fully combines with the soup.
  18. Stir in dairy free cheddar shreds until melted and incorporated.
  19. Add diced bacon pieces (you may want to reserve some bacon crumbles for topping) and stir to combine
  20. You can add additional salt and pepper if needed (be careful taking a taste test…it’s HOT!)
  21. Enjoy!
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Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Beef Burgundy Stew

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Beef Burgundy stew in the crockpot

  • Servings: 4-6
  • Difficulty: easy
  • Print

Transport yourself to France with this flavorful stew

Ingredients

  • 2 pounds
    stew meat
  • 4 medium
    carrots*
  • 2 medium
    onions, chopped
  • 1 can
    crushed tomatoes, with juice
  • 8 oz
    sliced mushrooms
  • 3/4 cup
    dry red wine*
  • 1 1/2 teaspoons
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 tablespoon
    Mrs. Dash original seasoning or to taste
  • 1/4 cup
    rice flour

Cooking Directions

  1. Add all ingredients to crock pot except rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

* you can use frozen carrots in stead of fresh
* you can use the same amount of beef broth instead of the wine, but I recommend you use the wine for flavor if you can