Instant Pot is the new rave at my house. I am forever the skeptic when it comes to ‘quick & easy’, but I am now a believer.  If you are a soup type of person when cold weather hits, then these three cold day instant pot meal recipes are perfect for you.

My skepticism has cost me a lot of time where cooking is concerned. I am forever changed over to Team Instant Pot. Or as we like to call it–InstaPot!!

1.

Chicken Noodle Soup:

Ingredients Needed:

2 tbsp of extra-virgin olive oil

1 small  chopped yellow onion

2 medium carrots (make sure they are peeled and chopped)

2 stalks celery (chopped)

2 cloves  of minced garlic

2 tsp of fresh thyme leaves

2 bay leaves (optional)

2 lbs of boneless skinless chicken breasts (about 4)

Kosher salt

Freshly ground black pepper

4 cups of low-sodium chicken broth

4 cups of cold water

8 oz of egg noodles

Pinch crushed red pepper flakes (optional)

Juice of 1/4 lemon (optional)

2 tbsp of chopped parsley (garnish)

Instructions: (Serves 6; 45 mins total time)

Turn Instant Pot to the Sauté setting. Heat oil;  then add onion, carrots, and celery. Cook until vegetables are slightly tender. Stirring occasionally this should take  6 to 8 minutes. Add garlic and thyme; cook an additional 1 minute. Add bay leaves (if your using them), then add chicken breasts.  Season generously with salt and pepper (we also add garlic and onion powder to this step). Add broth and water; close lid. Set Instant Pot to Soup setting and  for 7 minutes.

Once completed and air has been naturally released from Instant Pot, remove the lid (carefully).  Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the  chicken back inside the Instant Pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through; this should take  4 to 6 minutes.

Turn off Instant Pot and stir in pepper flakes and lemon juice (if you decide to use it). Ladle into bowls.  Top with parsley and more black pepper before serving.

2. 

Chicken Tortilla Soup

Ingredients Needed:

2 tbsp of extra-virgin olive oil

2 chopped bell peppers

1 small chopped onion

2 cloves of minced garlic

1 tsp of oregano

1/2 tsp of ground cumin  

1/2 tsp of chili powder

1 1/2 lb of boneless skinless chicken breasts (about 3)

Kosher salt

Freshly ground black pepper

4 cups of low-sodium chicken broth

1 cup of water

1 (14-oz.) can diced tomatoes

1 (15-oz.) can black beans (rinsed and drained)

1 cup of frozen corn

FOR GARNISH:

1/4 cup of freshly chopped cilantro  

4 small corn tortillas (cut into strips)

1 tbsp of extra-virgin olive oil

Kosher salt

1 cup of shredded monterey Jack

1 diced avocado

Instructions:  (Makes 6 servings- 40 mins total time)

Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook until vegetables are starting to soften; stirring occasionally this take about 5 minutes. Once done, stir in garlic, oregano, cumin, and chili powder. Season the  chicken generously with salt and pepper (also use garlic powder and onion powder, as well). Add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting for 7 minutes.

Once that is set, place the tortilla strips with oil and a pinch of salt onto a large baking sheet.  Bake until golden which is about 20 minutes.

When you’ve completed cooking the tortilla strips and air has been naturally released from Instant Pot, remove the lid (carefully).  Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the  chicken and cilantro into soup. Season with salt and pepper if you need more flavor.

3.

Potato Soup:

Ingredients Needed:

2 tbsp of butter

1 large chopped onion

2 cloves of minced garlic

1 tsp of fresh thyme leaves

6 large russet potatoes (you will want to make sure you peel and dice these)

4 cups of low-sodium chicken broth

1 cup plus 2 tbsp of milk; divided

2 tbsp of cornstarch

1/2 cup of heavy cream

Kosher salt

Ground black pepper

Shredded cheddar (for serving)

Chopped bacon; cooked (for serving)

Chopped chives (for serving)

nstructions:  (Makes 4 servings- 40 mins total time)

Set Instant Pot to Sauté function and melt the butter. Add onion and cook for about 5 minutes (until soft).  Add the garlic and thyme; cook an additional minute.

Add potatoes and broth then place the lid on Instant Pot. Set to Manual; High. Set the time for 8 minutes.  When done turn valve to quick release.

Whisk together 2 tablespoons milk and cornstarch in a small bowl. (This makes a slurry).

Remove lid  and set to Sauté function. Pour in the slurry, the remaining 1 cup of milk, and the heavy cream. let boil about 5 minute while constantly stirring.

Before serving, garnish the soup with the cheddar, the bacon, and the chives.

Print Recipe

Chicken Noodle Soup

Cook Time45 minutes mins

Total Time45 minutes mins

Servings: 6

Ingredients

• 2 tbsp of extra-virgin olive oil
• 1 small chopped yellow onion
• 2 medium carrots make sure they are peeled and chopped
• 2 stalks celery chopped
• 2 cloves of minced garlic
• 2 tsp of fresh thyme leaves
• 2 bay leaves optional
• 2 lbs of boneless skinless chicken breasts about 4
• Kosher salt
• Freshly ground black pepper
• 4 cups of low-sodium chicken broth
• 4 cups of cold water
• 8 oz of egg noodles
• Pinch crushed red pepper flakes optional
• Juice of 1/4 lemon optional
• 2 tbsp of chopped parsley garnish

Instructions

• Turn Instant Pot to the Sauté setting. Heat oil; then add onion, carrots, and celery. Cook until vegetables are slightly tender. Stirring occasionally this should take 6 to 8 minutes. Add garlic and thyme; cook an additional 1 minute. Add bay leaves (if your using them), then add chicken breasts. Season generously with salt and pepper (we also add garlic and onion powder to this step). Add broth and water; close lid. Set Instant Pot to Soup setting and for 7 minutes.
• Once completed and air has been naturally released from Instant Pot, remove the lid (carefully). Use a pair tongs to remove the chicken breasts. Place them onto a plate or cutting board. Using two forks, shred the chicken. Once shredded, place the chicken back inside the Instant Pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through; this should take 4 to 6 minutes.
• Turn off Instant Pot and stir in pepper flakes and lemon juice (if you decide to use it). Ladle into bowls. Top with parsley and more black pepper before serving.
• My skepticism has cost me a lot of time where cooking is concerned. I am forever changed over to Team Instant Pot. Or as we like to call it–InstaPot!!