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.

Cheesy Chicken Enchilada Soup

Do you have a pressure cooker, like an Instant Pot? Check out this easy, cheesy recipesy!

Ingredients

• 1 (28 ounce) can cooked chicken in broth

• 1 (15 ounce) can black beans, drained

• 1 (15 ounce) can whole kernel corn, drained

• 1 (10 ounce) can red enchilada sauce

• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

• 1 (8 ounce) package cream cheese, cut into pieces

• ½ cup chopped onion

• 1 cup shredded mozzarella cheese

• ¾ cup crushed tortilla chips

• 1 tablespoon chopped green onions, or to taste

Directions

• Step 1

  Drain canned chicken and save 1 cup broth.

• Step 2

  Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

• Step 4

  Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

Instant Pot Fiesta Chicken

Instant Pot Fiesta Chicken is one of the easiest recipes to make! It's simply dump, done, and eat. No need for extra prep or steps! And, in less than half an hour, you can have a hearty and delicious meal that is perfect served over rice, eaten in tortillas, or even as a nacho topping!

Ingredients

• 2 chicken breast frozen or raw

• 1 1.1-ounce packet Fiesta Ranch dip mix

• 1 15.25-ounce can black beans, drained and rinsed

• 1 10-ounce can diced tomatoes with green chilies, undrained

• 1 4-ounce can diced green chilies, undrained

• 1 can corn not drained

• 8 ounces cream cheese

Instructions

1. Add all ingredients to the Instant Pot.

2. Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 25 minutes. When Timer is up, allow for a natural pressure release.

3. Pull chicken out and shred. Return chicken to pot and stir.

4. Serve over rice, if you choose, and enjoy!

Kielbasa and Cabbage

It's that time of the year when you're starting to run out of variety in the garden.  This week I harvested the last of the items before I start to get ready for fall.  I got five heads of red cabbage and about half a bucket of carrots.  The carrots I'm planning on freezing, but what can I do with red cabbage?  This is where one of my favorite kitchen gadgets comes into play.  I love my electric pressure cooker!

Ingredients

• Cabbage (Red or White)
• Kielbasa
• Carrots*
• Onion*
• Celery*
• Salt
• Pepper
• Dried Garlic

*optional ingredients

Directions

1. Cut up the kielbasa into slices.  Brown in the electric pressure cooker.  (Most have a "sear" setting.)
2. Add cabbage and other ingredients until full.  I use the heat of the freshly browned kielbasa to help wilt down the cabbage.  Also, don't be afraid to fill it past the "max fill" line.  It's amazing how much the cabbage will wilt.
3. Add seasonings.  I prefer a ton of pepper, some salt, and a pinch of dried garlic.
4. Cook for 10 minutes at 10 psi.  (Most electric cookers have a manual setting.)  Then release the pressure using the pressure release knob.