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  • Category: instant pot

    • Easy Creamy Instant Pot Chicken Pot Pie Soup

      Posted at 7:47 am by Rebecca Showalter
      Dec 29th
      Instant Pot Chicken Pot Soup

      Indiana Winters call for delicious and easy soup recipes to help warm up these chilly nights! This Instant Pot Chicken Pot Pie Soup is a perfect way to fulfil the comfort food need with out all the extra calories since it skips the crust! I have to say though, it is delicious served with biscuits!

      Preparation Of Chicken Pot Pie Soup

      To begin making this Instant Pot recipe start with chopping up your celery, carrots and potatoes. I like smaller pieces and chopped them in approximately 1/4″ sections, but you can leave them larger if you prefer. Make sure to peel your potato first! Then combine your diced celery, carrots and potatoes in the instant pot along with the frozen corn, cubed chicken, chicken broth and spices (minced onion, seasoned salt, pepper, dried thyme). Then stir the mixture gently before sealing your pressure cooker and preparing to cook!

      Cooking

      Once all your ingredients are in your Instant Pot your ready to start the cooking process. Set the Instant Pot on Manual High Pressure for 10 minutes. Then allow time for your pressure cooker to get to pressure, generally this takes approximately 10-15 minutes.

      After your pressure cooker has reached temperature and cooked for 10 minutes allow your pressure cooker to naturally release for 10 minutes before doing a manual release.

      Once your pressure has released you’re ready to add in the remaining ingredients, the frozen peas and heavy cream. Put your Instant Pot on the Sauté function for 5 minutes and stir consistently. This will help to thicken your soup.

      Now you’re ready to enjoy your Chicken Pot Pie Soup!

      If you enjoy this recipe make sure to also check out or other Instant Pot Soups including our Instant Pot Cheese Vegetable Soup and Instant Pot Beef Vegetable Soup!

      Ingredients

      3/4 Cup Chopped Celery

      3/4 Cup Chopped Carrots

      1 Large Potato Diced (Approx 1/2 Cup)

      2/3 Cup Frozen Corn

      1 3/4 Cup Chicken Broth

      1 1/2 lbs Chicken Breast Cubed

      1 1/2 Teaspoon Minced Onion

      1 Teaspoon Seasoned Salt

      1/2 Teaspoon Pepper

      1/2 Teaspoon Dried Thyme

      2/3 Cup Peas

      1 Cup Heavy Cream

      Instant Pot Chicken Pot Pie Soup

      This creamy soup is a delicious crustless chicken pot pie!
      Print Recipe
      Prep Time 15 mins
      Cook Time 30 mins
      Total Time 45 mins
      Servings 6 Servings
      Calories 402 kcal

      Equipment

      • Electric Pressure Cooker or Instant Pot

      Ingredients
        

      • ¾ Cup Chopped Celery
      • ¾ Cup Chopped Carrots
      • 1 Large Potato Diced, Approx ½ Cup
      • ⅔ Cup Corn Frozen
      • 1¾ Cup Chicken Broth
      • 1½ lbs Chicken Breast Cubed
      • 1½ tsp Minced Onion
      • 1 tsp Seasoned Salt
      • ½ tsp Pepper
      • ½ tsp Thyme Dried
      • ⅔ Cup Peas Frozen
      • 1 Cup Heavy Cream

      Instructions
       

      • Begin with chopping the celery and carrots in to the desired sized pieces.
      • Then peel and dice the potato into desired sized pieces.
      • Combine the celery, carrots, potatoes, frozen corn, chicken broth, cubed chicken, minced onion, seasoned salt, pepper and thyme in your Instant Pot. Stir Gently.
      • Seal your Instant Pot and set your pot to manual high pressure for 10 minutes.
      • Let your Instant Pot naturally release for 10 minutes before doing a manual release.
      • Then add in the frozen peas and the heavy cream.
      • Set your Instant Pot on Sauté mode for 5 minutes. Make sure to stir consistently.
      • Enjoy your Easy Creamy Instant Pot Chicken Pot Pie Soup!

      Notes

      Calories are calculated by a third party website and are based on ingredients used. 
      Posted in instant pot
    • Instant Pot Beef Vegetable Soup

      Posted at 12:00 pm by Rebecca Showalter
      May 28th
      Instant Pot Beef Vegetable Soup

      As we continue on with our post quarantine reopening plan, lower levels of meat and other items at the grocery stores I think it is necessary to cook with what you have in the pantry and freezer. This recipe is a great combination of frozen veggies and beef broth with minimal meat needed to give it fantastic flavor! Plus with using the Instant Pot it doesn’t take all day to make! Make sure you have some fantastic Make Ahead French Bread to go with this Instant Pot Beef Vegetable Soup the combination is amazing! It’s a great soup to portion individually and take for lunches. Today I’m eating it during my shift on the ambulance.

      Preparation Of Instant Pot Beef Vegetable Soup

      To begin making your beef vegetable soup gather all of your ingredients and your instant pot. Start with dicing up your potatoes. You want your potatoes to be approximately 0.5” pieces. Set your potatoes aside and continue with the next step.

      Start with  dicing up your potatoes.

      Then continue with turning your Instant Pot on to the Saute mode and pouring in the vegetable oil. Then add in your stew meat along with your onion and garlic powder. Saute the meat until it is browned on all sides. It took about 4-5 minutes for me. (Please note I used fresh beef for this recipe and not frozen).

      Browning Beef Stew Meat in the Instant Pot

      After your meat is browned, dump in your beef broth. Then dump in your frozen vegetables and diced potatoes. Add your salt and pepper to taste.

      Beef Vegetable Soup ready to cook in the Instant Pot

      Cooking Your Beef Vegetable Soup

      Once all of your ingredients have been added into the Instant Pot set your pot to manual pressure, high mode for 9 minutes. Make sure your lid is set to sealing and not venting.

      Cook on manual high pressure for 9 minutes

      Once your Instant Pot has run through the pressure cooking cycle for 9 minutes let your pot naturally release for 25 minutes before turning your release valve to venting and letting out the remaining pressure.

      Your soup is now ready to eat with some yummy bread!

      Instant Pot Beef Vegetable Soup

      Ingredients For Instant Pot Beef Vegetable Soup

      1 lb Beef Stew Meat

      1.5 Tablespoon Vegetable Oil

      5 Cups Beef Broth

      2 Russet Potatoes, peeled and diced

      1 Bag Frozen Mixed Vegetables (16 Oz)

      1 1/2 Teaspoon Onion Powder

      1/2 Teaspoon Garlic Powder

      Salt And Pepper To Taste

      Instant Pot Beef Vegetable Soup

      Instant Pot Beef Vegetable Soup

      A delicious soup that is full of flavor and great for dinner or meal prep.
      Print Recipe Pin Recipe
      Prep Time 10 mins
      Cook Time 1 hr
      Total Time 1 hr 10 mins
      Servings 6 servings
      Calories 300 kcal

      Equipment

      • Electric Pressure Cooker or Instant Pot

      Ingredients
        

      • 1 lb Beef Stew Meat
      • 1.5 Tbsp Vegetable Oil
      • 5 Cups Beef Broth
      • 2 Russet Potatoes Peeled and Diced
      • 1 Bag Frozen Vegetables 16 oz
      • 1 ½ tsp Onion Powder
      • ½ tsp Garlic Powder
      • Salt And Pepper To Taste

      Instructions
       

      • Start with peeling and dicing your potatoes in 0.5" pieces.
      • Turn your pressure cooker to saute mode, pour in the vegetable oil and saute the beef stew meat along with the onion powder and garlic powder for approx 4-5 minutes or until a majority of the meat is browned.
      • Turn saute mode off, pour in the beef broth, diced potatoes, frozen vegetables, salt and pepper.
      • Set your pot to manual mode, high pressure for 9 minutes.
      • Once your pot has cooked on high pressure for 9 minutes let it naturally release for 25 minutes. Then release the remaining pressure.
      • Enjoy your Instant Pot Beef Vegetable Soup.

      Notes

      Calories are calculated by a third party website and are based on ingredients used.
      Instant Pot Beef Vegetable Soup Pin
      Posted in instant pot
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