Instant Pot Loaded Potato Soup

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Tom Ka Gai (Coconut Chicken Soup)

Ready in 35 minutes. A broth of coconut milk and lime juice is seasoned with ginger root and cayenne pepper, with strips of white chicken, fresh cilantro, and chopped scallions.

Ingredients

• ¾ pound boneless, skinless chicken meat

• 3 tablespoons vegetable oil

• 2 (14 ounce) cans coconut milk

• 2 cups water

• 2 tablespoons minced fresh ginger root

• 4 tablespoons fish sauce

• ¼ cup fresh lime juice

• ¼ teaspoon cayenne pepper

• ½ teaspoon ground turmeric

• 2 tablespoons thinly sliced green onion

• 1 tablespoon chopped fresh cilantro

• Mushrooms

Directions

• Step 1

  Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

• Step 2

  In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, mushrooms, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

• Step 3

  Sprinkle with scallions and fresh cilantro and serve steaming hot.

Chicken Zoodle Soup

Do you have too many zucchinis? Obviously! Anyone who has ever grown a zucchini plant has had too many! Here is a great recipe to use some of your surplus zucchini.

Ingredients

• 2 tablespoons olive oil

• 1 cup diced onions

• 1 cup diced celery

• 3 cloves garlic, minced

• 5 (14.5 ounce) cans low-sodium chicken broth

• 1 cup sliced carrots

• 3/4 pound cooked chicken breast, cut into bite sized pieces

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 pinch dried thyme (optional)

• salt and ground black pepper to taste

• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions

1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.

2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.

3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Japanese Onion Soup

This is the basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

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Ingredients

• 1/2 stalk celery, chopped

• 1 small onion, chopped

• 1/2 carrot, chopped

• 1 teaspoon grated fresh ginger root

• 1/4 teaspoon minced fresh garlic

• 2 tablespoons chicken stock

• 3 teaspoons beef bouillon granules

• 1 cup chopped fresh shiitake mushrooms

• 2 quarts water

• 1 cup baby portobello mushrooms, sliced

• 1 tablespoon minced fresh chives

Directions

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.

2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.

3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.