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Instant Pot Chicken Florentine Soup

 

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Instant Pot Chicken Florentine Soup

Course dinner, lunch
Cuisine Instapot
Servings 4 people

Ingredients

  • ½ c. sundried tomatoes not packed in oil
  • 2 c. water
  • 2 15- oz. cans cannellini beans
  • 1/3 c. heavy cream
  • 2 T. extra virgin olive oil
  • 1 small red onion chopped small
  • 3-4 cloves garlic chopped
  • 4 c. chicken broth
  • 8 oz. white mushrooms cleaned and sliced
  • 4 ” Parmesan cheese rind
  • 2 t. Italian seasoning
  • 1½ lbs. boneless skinless chicken breasts
  • Sea salt and black pepper to taste
  • 1 c. baby spinach
  • 1 c. baby arugula
  • ½ c. freshly grated Parmesan cheese plus additional for serving

Instructions

  1. Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, approximately 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.
  2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.
  3. Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking. (This will prevent it from curdling when added to the hot soup later).
  4. Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
  5. Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine.
  6. Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.
  7. Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  8. When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.
  9. Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.
  10. 10. Serve immediately with additional grated Parmesan cheese, if desired. Enjoy!

Recipe Notes

This light and flavorful soup is inspired by classic Chicken Florentine recipes, but it has some unique elements of its own. For example, pureed white beans and a chunk of Parmesan rind add to its creaminess, while a bit of baby arugula introduces an interesting note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again. For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first. Tip: To save time on busy weeknights, soak the sundried tomatoes in advance. Prep time: 10 minutes Cook time: 20 minutes + time to come to pressure Serves: 4

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Steel Cut Oats Breakfast Bowls

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Steel Cut Oats Breakfast Bowls

Course Breakfast
Cuisine Instapot

Ingredients

  • Non-stick cooking spray
  • 1 c. steel cut oats
  • 3¼ c. water
  • 2 c. Greek or coconut yogurt
  • 1½ T. chia seeds
  • 1 T. real maple syrup plus additional for serving
  • 1 c. fresh strawberries hulled and cut into chunks
  • 1 c. fresh blueberries rinsed and patted dry

Instructions

  1. Spray the Instant Pot cooking container with non-stick cooking spray.
  2. Add steel cut oats and water and stir to combine. Cover with lid and lock into position, then flip the pressure valve to the “Sealing” position.
  3. Press the “Manual” button and select the high heat setting. Set cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  4. While the oats cook, combine yogurt, chia seeds, and maple syrup in a small bowl and stir to combine. Set aside.
  5. When cook time is complete, turn off the Instant Pot to prevent scorching. Allow pressure to release naturally for 15 minutes, and then do a quick release for any remaining pressure.
  6. Carefully remove lid and stir the contents to combine. Transfer the cooked oats to individual serving bowls. Heap the oats a little higher on one side of the bowl and spoon the yogurt mixture onto the other half.
  7. Arrange the strawberries and blueberries between the two halves for a nice presentation. Serve immediately with additional maple syrup on the side, if desired. Enjoy!

Recipe Notes

Here is a healthy and delicious breakfast idea that looks as great as it tastes! The nice thing about these Instant Pot steel cut oats is you can pretty much set it and forget it while it cooks. Tip: To save time in the morning, prepare the yogurt mixture the night before and use blueberries and raspberries to reduce prep time. Prep time: 10 minutes Cook time: 25 minutes + time to come to pressure Serves: 4

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Creamy Instant Pot Rice Pudding

 

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Creamy Instant Pot Rice Pudding

Course dinner
Cuisine Instapot

Ingredients

  • 2 T. extra virgin olive oil
  • 1 c. Arborio rice rinsed and well drained
  • 2½ c. almond milk divided
  • 2 T. maple syrup
  • 1 t. real vanilla extract
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 2 eggs
  • Optional toppings and garnish:
  • Fresh berries
  • Whipped cream
  • Warm berry compote
  • Ground cinnamon
  • Real maple syrup
  • Cinnamon sticks

Instructions

  1. Add olive oil to Instant Pot and press the “Sauté” button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
  2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
  3. Add lid and lock into place. Press the “Manual” button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to “Sealing.” After a brief pause, the Instant Pot will automatically start building pressure.
  4. Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
  5. When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
  6. Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
  7. Press the “Sauté” button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
  8. Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
  9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream, if desired. Enjoy!

Recipe Notes

This creamy, custard-like rice pudding is so delicious and easy to make, it just might become your new favorite dessert. It is wonderful on its own with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream. For a truly decadent treat, serve warm with some homemade Blueberry Maple Compote.*

Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

*Note to Publisher: The Warm Blueberry Maple Compote referred to above is included in this package as a bonus recipe with additional images.

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Loaded Chilled Cauliflower-Leek Soup

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Loaded Chilled Cauliflower-Leek Soup

Course Soup
Cuisine Instapot

Ingredients

  • Ingredients:
  • 3 large leeks sliced white part only
  • 1 medium head cauliflower cut into small chunks
  • 3-4 whole garlic cloves peeled
  • 3 c. chicken broth divided
  • 1 t. ground cinnamon
  • Sea salt and black pepper to taste
  • 4 oz. goat cheese
  • 4 oz. cream cheese
  • 4 oz. sharp cheddar cheese grated
  • Optional toppings:
  • 3 strips cooked bacon crumbled
  • 2-3 green onions thinly sliced
  • ½ c. sharp cheddar cheese grated
  • Edible flowers

Instructions

  1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper, to taste.
  2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.
  4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings, as desired.
  5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers, if desired. Enjoy!

Recipe Notes

This delicious chilled soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove. For a beautiful change of pace, consider topping with colorful edible flowers rather than the more traditional bacon and cheddar shown here. Tip: If you don’t care for the distinctive tangy flavor of goat cheese, try substituting ricotta, mascarpone, or additional cream cheese in its place. Prep time: 15 minutes Cook time: 9 minutes + time to come to pressure Serves: 4-6

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Instant Pot Thai Chicken Thighs

 

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Instant Pot Thai Chicken Thighs

Course dinner, lunch
Cuisine Instapot

Ingredients

  • 2 T. sesame oil
  • 2 lbs. boneless skinless chicken thighs
  • 2/3 c. chicken broth
  • ¼ c. sugar-free peanut butter
  • ¼ c. gluten-free soy sauce or coconut aminos
  • 2 T. fresh lime juice
  • 2 T. honey preferably local
  • 1½ T. Sriracha sauce
  • 2 t. fresh ginger
  • 1 t. garlic powder
  • Sea salt and black pepper to taste
  • Garnish:
  • Fresh cilantro chopped
  • ½ c. roasted peanuts chopped
  • 3-4 green onions cut into thin slices

Instructions

  1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
  2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.
  4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
  5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
  6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
  7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
  8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy!

Recipe Notes

Note to Publisher: Bonus photos are included in this pack for the Thai Chicken Lettuce Wraps mentioned in the introduction

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