VARIATION TIP: If you’re not eating vegan, add a dollop of sour cream.
Per Serving Calories: 527; Total Carbohydrates: 63g; Saturated Fat: 4g; Trans Fat: 0g; Fiber: 18g; Protein: 25g; Sodium: 940mg
WEEKDAY WIN • FAMILY-FRIENDLY
Fresh Tomato Soup
VEGETARIAN, GLUTEN-FREE At the end of the summer, a final bumper crop of beautiful tomatoes arrives. Even if you’re sick of eating fresh tomatoes all summer, the tasty beauties can be used to make a fantastic soup. Serve this forgivingly simple dish with crusty garlic bread.
PREP: 15 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons extra-virgin olive oil
1 large red onion, chopped
1 large carrot, peeled and chopped
3 garlic cloves, smashed
3 pounds high-quality ripe tomatoes, coarsely chopped
1 teaspoon sugar
1 tablespoon tomato paste
¾ cup vegetable or chicken broth, plus more if needed
Kosher salt
Freshly ground black pepper
⅓ cup heavy cream
Fresh basil, for garnish (optional)
Parmesan cheese, for garnish (optional)
1.To preheat the Instant Pot, select Sauté.
2.Once hot, add the oil followed by the onion and carrot. Cook for 6 to 7 minutes, until the onion is translucent. Add the garlic and cook for 2 minutes more.
3.Add the tomatoes, sugar, tomato paste, and broth. Season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
5.Once cooking is complete, let naturally release for 10 minutes. Release any remaining steam.
6.Add the cream. Use an immersion blender to purée the soup or carefully purée in batches in a blender. If there are chunks of peel and they bother you, strain the soup or run it through a food mill. Add more broth if a thinner soup is desired.
7.Taste for seasoning. Serve topped with fresh basil and Parmesan (if using).
SUBSTITUTION TIP: To make this dish Paleo, leave out the sugar and Parmesan and replace the cream with more broth.
Per Serving Calories: 239; Total Carbohydrates: 22g; Saturated Fat: 6g; Trans Fat: 0g; Fiber: 6g; Protein: 5g; Sodium: 225mg
WEEKDAY WIN • FAMILY-FRIENDLY
Creamy Cauliflower and Potato Soup
VEGETARIAN, GLUTEN-FREE Add some much-needed nutrition to potato soup while still achieving creamy results by replacing half of the potatoes with cauliflower. Your family will never know! Notice that the cauliflower is cut into bigger pieces than the potatoes, allowing you to cook them at the same rate.
PREP: 10 MINUTES • PRESSURE: 5 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4 TO 5
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, smashed
1 medium cauliflower head, broken into large florets
1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
4 cups vegetable or chicken broth, plus more if needed
Kosher salt
Freshly ground black pepper
1 cup whole milk or half-and-half
1 cup shredded sharp Cheddar cheese, divided
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add the oil followed by the onion and garlic. Stir and cook for about 3 minutes, until the onion begins to turn translucent.
3.Add the cauliflower, potatoes, and broth. Season with salt and pepper. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
5.Once cooking is complete, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
6.The potatoes and cauliflower should be very tender. Add the milk or half-and-half and ½ cup of cheese.
7.Blend until smooth using an immersion blender. Alternatively, blend in batches in a blender, being careful to crack the lid. Add more broth if you want a thinner soup.
8.Taste for seasoning. Serve topped with a sprinkle of the remaining Cheddar.
SUBSTITUTION TIP: Make this soup vegan by using nondairy milk and omitting the cheese.
Per Serving Calories: 354; Total Carbohydrates: 35g; Saturated Fat: 8g; Trans Fat: 0g; Fiber: 6g; Protein: 19g; Sodium: 1058mg
VIRTUALLY INSTANT
Thai-Style Corn Chowder
VEGETARIAN Fresh, in-season corn is totally delicious, and this 20-minute soup puts it front and center. Perfect for late summer when corn on the cob abounds, this chowder is creamy, lightly spicy, and vegan to boot.
PREP: 10 MINUTES • PRESSURE: 3 MINUTES • TOTAL: 20 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
6 ears corn, shucked
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2 teaspoons sesame oil
¼ teaspoon smoked paprika
⅛ teaspoon red pepper flakes
1½ cups vegetable broth, plus extra if needed
1 (13.5-ounce) can light coconut milk
1 tablespoon soy sauce
Juice of 1 small lime
Kosher salt
Freshly ground pepper
1 heaping tablespoon chopped fresh parsley leaves, for garnish
1.On a large plate or platter, cut the corn off the cob. Use the back of your knife to scrape the juicy corn pulp off the cobs.
2.Preheat the Instant Pot by selecting Sauté.
3.Once hot, add the oil followed by the onion and bell pepper. Cook, stirring, for about 3 minutes, until the onion begins to turn translucent. Add the garlic, sesame oil, paprika, and red pepper flakes and cook for 2 minutes more.
4.Add the broth and corn along with any pulp and stir. Secure the lid.
5.Select Manual or Pressure Cook and cook at high pressure for 3 minutes.
6.Once cooking is complete, select Cancel and use a quick release.
7.Add the coconut milk, soy sauce, and lime juice. Season with salt and pepper.
8.Use an immersion blender to blend about two-thirds of the soup. Alternatively, blend two-thirds of the soup in batches in a countertop blender.
9.Recombine the smooth and chunky parts of the soup and reheat if needed. Serve sprinkled with parsley.
INGREDIENT TIP: Choose corn that’s still in its leaves with light yellow silk. The kernels should be nice and plump. If possible, use the corn within a day or two of buying—it’s best when super fresh.
Per Serving Calories: 400; Total Carbohydrates: 33g; Saturated Fat: 21g; Trans Fat: 0g; Fiber: 6g; Protein: 8g; Sodium: 569mg
WEEKDAY WIN • FAMILY-FRIENDLY
Creamy Broccoli and Leek Soup
VEGETARIAN Try this creamy broccoli soup for a quick and nutritious weeknight meal. It goes great with a grilled cheese sandwich, and might even get your kids to eat broccoli. Frozen broccoli will work in a pinch.
PREP: 15 MINUTES • PRESSURE: 6 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
4 tablespoons butter, divided
2 large leeks, soaked, rinsed, and chopped
3 garlic cloves, smashed
1½ pounds broccoli, cut into florets
3 cups vegetable or chicken broth
Kosher salt
Freshly ground black pepper
2 pinches red pepper flakes (optional)
3 tablespoons all-purpose flour
1 cup milk, plus more if needed
¼ cup grated Parmesan cheese, plus more for garnish
1.Preheat the Instant Pot by selecting Sauté.
2.Once hot, add 1 tablespoon of butter. Once melted, add the leeks and
garlic and sauté for 5 minutes, or until the leeks are translucent.
3.Add the broccoli and broth, and season with salt and pepper. Add the red pepper flakes (if using). Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 6 minutes.
5.Meanwhile, in a small saucepan over medium-high heat, melt the remaining 3 tablespoons of butter on the stove. Whisk in the flour, followed by the milk. Cook, stirring, until thick and bubbly.
6.Once the pressure cooking is complete, use a natural release.
7.Add the Parmesan. Purée the broccoli and broth using an immersion blender or countertop blender. If using a countertop blender, blend in batches with the lid slightly cracked.
8.Return the broccoli mixture to the pot and add the milk mixture, stirring well. Taste for seasoning. If needed, select Sauté to reheat the soup.
9.Serve in bowls with a sprinkling of Parmesan on top.
INGREDIENT TIP: Leeks have pretty, overlapping leaves that like to hide sandy dirt. Soaking your leeks in cold water for about 30 minutes will help, followed by a good rinse.
Per Serving Calories: 294; Total Carbohydrates: 27g; Saturated Fat: 9g; Trans Fat: 0g; Fiber: 6g; Protein: 14g; Sodium: 853mg
WORTH THE WAIT • FAMILY-FRIENDLY
One-Hour Matzo Ball Soup
Matzo ball soup always seems to be worth the time it takes to make, but wouldn’t it be great if you could make it faster? With the help of a pressure cooker, you can have a deeply flavorful soup with tender matzo balls in an hour. This recipe utilizes premade broth, and you can make the matzo ball mixture up to a day ahead. The matzo balls are cooked separately from the broth to prevent a cloudy soup. I highly recommend using homemade broth for the best flavor.
PREP: 20 MINUTES, PLUS 30 MINUTES TO CHILL
PRESSURE: 20 MINUTES • TOTAL: 1 HOUR, 10 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK, NATURAL
SERVES 4 TO 5
1 cup matzo meal, plus more if needed
⅛ teaspoon baking powder
1½ teaspoons kosher salt, divided, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
Pinch ground nutmeg
4 eggs
5¼ cups water, divided
¼ cup canola or vegetable oil
1 bone-in, skin-on chicken breast
1 bay leaf
6 cups homemade chicken broth (try the recipe here)
1 large carrot, finely diced
2 celery stalks, finely diced
1 tablespoon chopped fresh dill (optional)
1.In a small bowl, combine the matzo meal, baking powder, 1 teaspoon of salt, pepper, and nutmeg.
2.In a medium bowl, beat together the eggs, ¼ cup of water, and the oil. Add the matzo mixture and mix well. The mixture will look like oatmeal. If it seems too soupy, add 1 tablespoon more matzo meal. Chill in the refrigerator for at least 30 minutes. The mixture will be easier to work with the longer it sits.
3.Meanwhile, add the chicken, 3 cups of water, the remaining ½ teaspoon salt, and the bay leaf to the Instant Pot. Select Manual or Pressure Cook and cook for 10 minutes at high pressure.
4.Once cooking is complete, select Cancel and use a quick release. Remove the chicken and set aside. Remove the bay leaf and discard.
5.Add water until the liquid in the Instant Pot reaches 5 cups (about 2 cups more water). Using a spoon and wet hands, form the matzo ball mixture into walnut-size balls (about 2 tablespoons). As you form them, set them on a plate. Once all of the balls are formed, carefully add them to the pot one at a time.
6.Make sure the balls are all separated without disturbing them too much. Secure the lid.
7.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.
8.Meanwhile, in a large pot on the stove, heat the broth to a low simmer. Add the carrot and celery and cook for 5 minutes. Season with salt and pepper and turn the heat to low.
9.Bone the chicken and discard the skin. Shred the meat.
10.Once the pressure cooking is complete, use a natural release.
11.Ladle the broth and veggies into bowls and add the chicken. Add 2 to 3 matzo balls per bowl and top with fresh dill (if using).
INGREDIENT TIP: You can easily make your own matzo meal using regular matzo. Simply break it into medium-size pieces and pulse it in your food processor until a cornmeal-like texture is reached. One sleeve of matzo typically yields 1 cup of meal.
Per Serving Calories: 456; Total Carbohydrates: 28g; Saturated Fat: 5g; Trans Fat: 0g; Fiber: 2g; Protein: 34g; Sodium: 2156mg
WEEKDAY WIN
Vietnamese Chicken Noodle Soup Pho Ga
GLUTEN-FREE In Vietnam, pho is eaten morning, noon, and night. The flavorful broth is traditionally cooked for hours to achieve a full-bodied flavor, but with a pressure cooker, you can enjoy this rich and complex soup in a fraction of the time.
PREP: 10 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: NATURAL
SERVES 4
2 tablespoons canola oil
2 medium yellow onions, halved
1 (2-inch) piece ginger, cut into ¼-inch slices
1 tablespoon coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoons fish sauce
1 tablespoon sugar
8 cups water
Kosher salt
Freshly ground black pepper
4 servings rice noodles, prepared according to package directions
Toppings
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
Handful of bean sprouts (optional)
1 jalapeño, thinly sliced (optional)
1.Preheat the Instant Pot by selecting Sauté on high heat.
2.Once hot, add the oil to the pot. Add the onions, cut-side down, and the ginger. Cook, without moving, until charred—about 4 minutes.
3.Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
4.Select Manual or Pressure Cook and cook at high pressure for 15 minutes.
5.Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
6.Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
INGREDIENT TIP: If you have trouble finding whole dried spices, try your local international market or health food store, or order them online.
Per Serving Calories: 620; Total Carbohydrates: 57g; Saturated Fat: 8g; Trans Fat: 0g; Fiber: 4g; Protein: 25g; Sodium: 1220mg
WEEKDAY WIN • FAMILY-FRIENDLY
French Onion Soup
French onion soup seems a lot harder to make than it actually is. The onions are caramelized in the Instant Pot and then cooked with savory broth. A topping of toast and Gruyère cheese turns this simple soup into a decadent dish.
PREP: 30 MINUTES • PRESSURE: 6 MINUTES • TOTAL: 45 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4 TO 5
5 tablespoons butter
2 pounds yellow and/or sweet onions, cut into ⅛-inch slices
Kosher salt
Freshly ground black pepper
Pinch sugar
½ cup dry white wine
6 cups beef or chicken broth, preferably homemade (try the recipes here and here)
2 fresh thyme sprigs
1 lo
af French bread, cut into ¾-inch slices and toasted (enough to cover the top of 4 or 5 bowls)
1 cup grated Gruyère cheese
1.Preheat the Instant Pot by selecting Sauté. Add the butter.
2.Once the butter has melted, add the onions and stir. Cover loosely with the lid and cook, stirring occasionally, until translucent, about 15 minutes.
3.Lower the heat to low. Season with salt and pepper and add the sugar. Cook, stirring frequently, until the onions turn golden brown and become translucent, about 10 minutes.
4.Raise the heat back to medium. Add the wine, scrape off any brown bits from the bottom of the pot, and let most of the wine evaporate.
5.Add the broth and thyme and season with salt and pepper. Secure the lid.
6.Select Manual or Pressure Cook and cook at high pressure for 6 minutes.
7.Once cooking is complete, use a quick release.
8.Preheat the oven to broil.
9.Spoon the soup into ovenproof bowls and top with toasted bread. Sprinkle the top with cheese and place under the broiler for 5 to 7 minutes until the cheese is bubbly.
COOKING TIP: This soup is great for making ahead. Make the soup through step 7, then cool and freeze or refrigerate. To serve, reheat it on the stove and then proceed with the recipe as written.
Per Serving Calories: 598; Total Carbohydrates: 59g; Saturated Fat: 15g; Trans Fat: 0g; Fiber: 7g; Protein: 23g; Sodium: 1864mg
WEEKDAY WIN • FAMILY-FRIENDLY
Butternut Squash and Sausage Soup with Crispy Sage
GLUTEN-FREE, PALEO-FRIENDLY Butternut squash soup is perfect for fall, but it tastes great all year long. Sausage pairs nicely with the lightly sweet and creamy soup, and fried sage adds an herby crunch. The baking soda helps the squash magically brown in the pot, giving the soup a stronger flavor.
PREP: 12 MINUTES • PRESSURE: 15 MINUTES • TOTAL: 35 MINUTES
PRESSURE LEVEL: HIGH • RELEASE: QUICK
SERVES 4
2 tablespoons extra-virgin olive oil
8 fresh sage leaves
10 ounces uncooked Italian-style pork or chicken sausage, without casing
½ large yellow onion, chopped
2 small celery stalks, chopped
2 large garlic cloves, smashed
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals Page 7
