Tag Archives: Soups & Stews

Ham and Cabbage Soup (twoluckyspoons)

1 meaty hambone
12 c water
1 celery stalk
1 whole carrot
1/2 onion
2 t beef base
1/2 T chili powder
1/2 t salt
1/2 t pepper
1 small onion diced
1 green bell pepper diced
1/2 c shredded carrot
1 small head cabbage cored and shredded
2 medium potatoes peeled and cubed

In a stock pot, submerge the hambone, celery stalk, whole carrot and half onion in the water. Boil for 30 min or until the meat begins to easily fall off the hambone. Remove the hambone and vegetables from the broth. Discard veggies and shred the meat from the bone and set aside. Stir in the beef base, chili powder and salt and pepper to the ham broth and bring to a simmer. Add the diced onion, shredded carrot, bell pepper, cabbage and potatoes and simmer until the cabbage is tender and the potatoes are cooked through. Stir the shredded ham back into the soup to reheat. Serve. Servings 6.


Slow Cooker Carne Adovada (cookscountry)

1  4 – 5 lb boneless pork butt roast, trimmed and cut into 1 1/2″ pieces
1 t salt and pepper
3 T soy sauce
2 onions, chopped
1/2 c chili powder
6 garlic cloves, minced
3 T vegetable oil
1 T minced canned chipotle chile in adobo sauce
2 t dried oregano
3/4 c chicken broth
1/2 c brewed coffee
1/3 c flour
1/4 c raisins
1/4 c minced fresh cilantro
1 t grated lime zest & 1 T juice

Season pork with salt and pepper. Combine pork and soy sauce in slow cooker. Combine onions, chili powder, garlic, oil, chipotle, oregano and salt in bowl. Microwave, covered, until onions have softened and mix is fragrant, about 7 min stirring halfway through microwaving. Puree broth, coffee, flour, raisins and onion mix in blender until smooth, about 1 min. Stir sauce into slow cooker, then scrape down any sauce from sides of cooker with rubber spatula. Cover and cook until pork is tender, 5 – 6 hours on HI or 6 to 7 hours on LOW. Turn off slow cooker, let stew settle for 5 min, then remove fat from surface using large spoon. Stir in cilantro and lime zest and juice. Let sit for 15 min to thicken slightly. Season with salt and pepper to taste. Serve over rice or with warm corn tortillas. Serves 6 – 8.

Shrimp and Mushrooms in a Garlic Bisque Sauce (natashiaskitchen)

3 T olive oil
3 medium tomatoes
5 cloves of garlic, pressed
1 lb mushrooms
1 medium onion, finely diced
1 tsalt
1 T sweet chili sauce
1/2 c sour cream (not low fat)
1 lb large shrimp, peeled and deveined
1 1/2 c reduced sodium chicken broth
1 t sea salt

In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10 – 12 min). Remove your tomatoes and set aside.  In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mix back into the same pan. Add salt, sour cream and chili sauce. Stir to combine. Add in chicken broth and stir to combine. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

Japanese Pressure Cooker Beef Curry (pressurecookrecipes)


Caramelized Onion Purée

1 1/2 lb yellow onions and shallots, thinly sliced
3 T unsalted butter
1/3 t baking soda
Kosher salt and ground black pepper to taste

Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Melt butter in pressure cooker. Add in sliced onions, shallots and baking soda. Sauté until moisture starts to come out of the onions (about 5 min). Close lid and pressure cook at High Pressure for 20 min then Quick Release. Open lid. Reduce until caramelized (takes roughly 16 – 17 min) There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.


2 lbs USDA Choice Grade Chuck Steak (Canada AAA Grade blade steak), 1 1/2″ thickness
6 medium garlic cloves, chopped
3/4 c homemade unsalted chicken stock
2 – 3 (74g – 110g) Japanese curry roux cube or homemade Japanese curry roux
1 T Japanese soy sauce
1 T olive oil

Adjust to medium high heat (Instant Pot: press cancel, Sauté button and adjust once to Sauté More function. Wait until indicator says HOT).  Lightly season chuck steak with kosher salt & black pepper. Add olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 min on each side without flipping. Remove and set aside on a chopping board. Add in chopped garlic and stir until fragrant (about 30 secs). Pour in roughly 1/2 c unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon. Cut chuck steak into 1 1/2 – 2″ stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 min & 10 minutes Natural Release. Turn off heat. Release remaining pressure. Open lid. Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. (We used roughly 2 1/2 (95g) Japanese curry roux.) Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it. Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Hungarian Beef Stew in the Instant Pot (recipesinstantpot)

1 1/2 lbs lean chuck roast boneless, trimmed and cut into 1″ pieces
3/4 t table salt, divided
1/2 t black pepper, freshly ground, divided
2 T olive oil
2 medium onions chopped
1 T paprika
1 t caraway seeds
3 cloves garlic minced
1 c dry red wine
1 3/4 c water
1 1/2 c beef stock unsalted
1 lb fingerling potatoes, cut into 1″ chunks
3 carrots coarsely chopped
2 red bell peppers sliced
2 T flour

Sprinkle beef with 1/2 t salt and 1/4 t pepper. Remove the lid from a 6 qt Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add 1/3 beef to inner pot; cook 5 min or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches. Add onions; cook, stirring constantly, 5 min or until softened. Add paprika, caraway seeds and garlic; cook 1 min stirring. Add wine; cook 2 min, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 c water, remaining 1/4 t salt and remaining 1/4 t pepper, stock and beef, with accumulated juices to the pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 min. Allow a 10 min Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure. Turn cooker off and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 min. Open the cooker using Quick Pressure Release. Turn cooker off. Gradually add the remaining 1/4 c water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 min or until stew boils and thickens slightly.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)


2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.


3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped


Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

Crab and Shrimp Seafood Bisque (recipeoftoday)

3 T butter
2 T chopped green onion
2 T chopped celery
3 T flour
2 1/2 c milk
1/2 t freshly ground black pepper
1 T tomato paste
1 c heavy whipping cream
8 oz crab meat
4 – 8 oz small cooked shrimp or other seafood
2 T sherry wine

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring until tender. Blend flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 min. Warm milk in another saucepan over medium heat. Slowly stir in warmed milk and continue cooking and stirring until thickened. Add freshly ground black pepper, tomato paste and heavy cream. If desired, puree some or all of the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp and the sherry.  Bring to a simmer. Serve hot. Note: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro or parsley. Or add a spoonful of sour cream and swirl it.

Crock Pot Moroccan Lentil and Chickpea Soup (halfbakedharvest)

1 1/2 c green lentils
1 sweet onion, finely chopped
1″ knob of fresh ginger, grated
2 cloves garlic, minced or grated
3 carrots, chopped
1 red bell pepper, chopped
1  14 oz can diced tomatoes
4 c low sodium veggie or chicken broth
1 – 2 T red harissa
2 t smoked paprika
3/4 t cumin
3/4 t cinnamon
kosher salt and pepper
1 T fresh lemon juice
1  14 oz can chickpeas
1/2 c fresh cilantro chopped
whipped or crumbled goat cheese for serving

In the bowl of a crock pot combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 c water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6 – 8 hours or on high for 4 – 6 hours. Just before serving, stir in the lemon juice, chickpeas and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro.

Copycat Olive Garden Minestrone Soup (geniuskitchen)

3 T olive oil
1 c minced white onion
1⁄2 c chopped zucchini
1⁄2 c frozen Italian cut green beans
1⁄4 c minced celery
4 t minced garlic
4 c vegetable broth (Swanson is good. Do not use chicken broth!)
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1⁄2 c carrot (julienned or shredded)
2 T minced fresh parsley
1 1⁄2 t dried oregano
1 1⁄2 t salt
1⁄2 t ground black pepper
1⁄2 t dried basil
1⁄4 t dried thyme
3 c hot water
4 c fresh Baby Spinach
1⁄2 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 min or until onions begin to turn translucent. Add vegetable broth to pot, drained tomatoes, beans, carrot, hot water and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 min. Add spinach leaves and pasta and cook for an additional 20 min or until desired consistency. Makes about eight 1 1/2 cup servings.

Instant Pot Beef Stew (amyinthekitchen)

3 T olive oil
2 lbs stew meat, cut into 1″ cubes
salt and pepper to taste
2 lbs potatoes, peeled and cut into 1″ pieces
8 carrots, cut into 1 inch pieces
1 onion, diced
2 t minced garlic
3 – 4 c beef broth ( enough to cover the ingredients)
3 T tomato paste
1/4 c Worcestershire sauce
1 t fresh rosemary, chopped
1 t fresh thyme leaves
2 bay leaves
3 T flour or cornstarch
fresh herbs for garnishing (thyme, chives, rosemary or parsley)

Toss meat with the salt and pepper. Place olive oil in the Instant Pot and push the SAUTE button. Brown the meat on all sides. Press CANCEL button to turn off SAUTE function. Place the remainder of the ingredients, except the flour, into the Instant Pot and give it a good stir. Make sure the vent is in the sealed position and press the STEW button. It should say 35 min, NORMAL, adjust the time if necessary to 35 min. After the 35 min is up, let the Instant Pot natural release for 10 – 15 min and then turn the valve to venting to release any excess pressure. Open the lid and remove about 1 c liquid and let cool. Whisk the flour into the liquid until smooth and then pour it back into the pot. Stir to thicken. Serve hot topped with fresh herbs and cracked pepper. Serve with a big loaf of crusty french bread to dip in the stew sauce.

Instant Pot Cheesy Corn and Hashbrown Chowder (amyinthekitchen)

4 – 6 strips of bacon, chopped
1 small onion, chopped
20 oz frozen corn kernels
32 oz southern style frozen hashbrowns (the ones that are diced)
1 t minced garlic
1/2 red bell pepper, chopped
1 t fresh thyme leaves
4 c chicken stock
1 c heavy cream
4 T flour or cornstarch
salt, pepper and red cracked pepper to taste
1 c shredded cheddar cheese
2 T chives, chopped

Press the SAUTE button on the Instant Pot and cook the chopped bacon until crispy. Remove bacon and set aside for garnish. Saute onion in the bacon grease for 3 – 4 min. Press CANCEL button to stop the saute function. Add the remaining ingredients, except the heavy cream and flour. Close the lid and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to 10 min. After it is done cooking, let natural release for 10 min and then release steam vent. Once all the steam has been released, remove the lid and stir. In a small bowl, whisk the heavy cream and flour together. Pour into the chowder and stir to combine. Serve hot topped with the cheddar cheese, bacon and chives.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup) (thehungrybluebird)


1 T canola oil
1 large onion, peeled and halved
1 2″ piece ginger, peeled, thickly sliced and bruised
3 whole cloves
1 T coriander seeds
1 star anise pod
1 t fennel seeds
1 1″ piece cinnamon stick
1 cardamom pod, lightly smashed
6 chicken thighs, bone-in, skin-on (can use 6 – 8, depending on size)
8 c water
1 small fuji apple, peeled, diced
1/2 c coarsely chopped cilantro
2 T fish sauce
1 T rock sugar (or rock candy)
1 T kosher salt
1 14 oz pkg Bahn Pho flat rice stick noodles

Place pho noodles in large bowl and cover with boiling water for 30 – 45 min stirring occasionally to loosen up. Set aside. Heat oil in insert in Instant Pot on sauté setting until hot. Add halved onions and ginger, cut side down, and cook without moving, until well charred, about 5 min. Add spices (cloves, coriander, star anise, fennel, cinnamon stick and cardamom) and cook 1 more min until fragrant. Turn off sauté function. Add water to the pot and then carefully add the chicken, diced apple, chopped cilantro, fish sauce, rock sugar and salt. Seal the pressure cooker and cook at high pressure for 15 min. When done, turn off Instant Pot and let pressure naturally release for 10 min, release any remaining pressure manually and carefully open lid.  Remove chicken thighs to plate and cool slightly. Pour broth into cheesecloth-lined strainer (or fine mesh strainer) into a clean pot, discard solids.  Skim any scum and some fat, if necessary, leaving some surface fat on the broth. Bring to a steady simmer on the stove.  Taste for seasonings, adding more salt, pepper and/or fish sauce, if needed. Remove skin from chicken and meat from bones, shred. Prepare soup bowls; put a serving of strained noodles in bottom of each bowl, top with some chicken, then ladle hot broth over top. Serve immediately with condiments, letting each person choose toppings as they wish. Note: Can to use chicken thighs, but you can also use a whole chicken, no larger than 4 pounds and reduce the amount of water to 7 cups.  Be sure to stay under the maximum fill line on the pot. Shred desired amount of chicken and save the rest for another use, or leftovers. If you have an excessive amount of surface fat, then skim some of it off.  But you want surface droplets of chicken fat on the broth, so don’t get rid of all of it. Soaking the rice noodles in boiling water (for 30 – 45 min) works just fine but you could follow package instructions, or soak and then cook noodles for just a couple of min.  Be careful, boil too long and they become gummy!

For Serving

Sriracha sauce
sambal oelek
hoisin sauce
bean sprouts
fresh herbs like Thai basil, cilantro and/or mint
jalapeno slices
lime wedges


Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.

Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
2 T olive oil
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Turn Instant Pot to Saute and add olive oil. Once hot add onion, bell pepper, celery, salt, black pepper and thyme. Saute for 5 min. Add garlic and saute for one more min. Add all other ingredients to the Instant Pot and close lid. Pressure cook for 70 min. Let the Instant Pot depressurize for 10 min then release the rest of the pressure. Open and serve.


Chicken Vindaloo (cooksillustrated)

3 lbs boneless, skinless chicken thigh, trimmed and cut into 1 1/2″ pieces
1/2 t salt and pepper to taste
3 T vegetable oil, divided
3 onions, chopped fine
8 garlic cloves, minced
1 T paprika
3/4 t ground cumin
1/2 t ground cardamom
1/4 t cayenne pepper
1/4 t ground cloves
3 T flour
1 1/2 c chicken broth
1 14.5-oz can diced tomatoes
2 T red wine vinegar
1 T mustard seeds
2 bay leaves
1 t sugar
1/4 c minced fresh cilantro

Do not substitute chicken breasts. Serve with rice. Adjust oven rack to lower-middle position and heat oven to 325 F. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 T oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 min; transfer to bowl. Repeat with 1 T oil and remaining chicken. Add remaining 1 T oil to now-empty pot and place over medium heat until shimmering. Add onions and salt and cook until softened, 5 – 7 min. Stir in garlic, paprika, cumin, cardamom, cayenne and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 min. Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juice. Bring to simmer. Cover pot, place in oven and cook until chicken is tender, about 1 hour. Remove stew from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste and serve. Serves 6.

Chunky Loaded Potato Soup (Instant Pot) (thecentsablesshoppin)

1 T butter
3 cloves garlic, minced
2 lbs organic yukon gold potatoes, peeled & cut into small chunks
1 qt veggie broth broth (can sub chicken broth)
1/2 c half and half
1/2 c milk, full fat
1/2 – 3/4 c shredded monterey jack or cheddar cheese
6 slices bacon, cooked and crumbled (opt)
2 t kosher salt or more to taste
1/4 t pepper or more to taste
garnish with green onion, sour cream or bacon.

Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2 – 3 min. Add the diced potatoes and broth. Place the cover on the Instant Pot and close the valve. Set the timer for manual (high) for 6 min. Once the pot beeps, allow the pressure to release for 10 min naturally. Once passed, release any remaining pressure. Use your immersion blender to blend until smooth, or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there. Once blended, add milk, half & half and cheese and mix well. Add salt and pepper to taste and ladle into bowls. Garnish with green onion, bacon, sour cream and more shredded cheese. Note: For a creamer soup, sub heavy cream for the half and half.

Slow Cooker Thick & Chunky Beef Stew (skinnyms)

1 lb lean chuck beef, cut into cubes
1/4 c flour
2 T extra-virgin olive oil
2 stalks celery, cut into slices
3 large carrots, sliced into thick rounds
1/2 c shelled snap peas
2 medium potatoes of any variety, peeled and cut into bite-sized pieces
1/2 c diced red bell pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bay leaf
2 t dried thyme or 1 T fresh thyme leaves
1 t kosher or sea salt
3/4 t black pepper, divided
2 1/2 c low-sodium beef broth
1/2 c beef broth, optional red wine
1/4 c chopped flat parsley, (optional for garnish)
2 T tomato paste (opt, but helps to thicken up the stew)

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 – 10 hours, or when beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley if desired.