Instant Pot: Homemade Chicken Noodle Soup

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Have you jumped on the Instant Pot train?

I recently got an Instant Pot for Christmas and have been using it more and more as I find recipes.  I haven't posted any recipes for it because a lot of the dishes I made were good, but not outstanding enough to go on my blog.  Until today.  

I was under the weather recently with a really nasty cold and I was craving some chicken soup.  Not the canned stuff but some really hearty homemade soup.  To tell you the truth I didn't have the strength to stand around and make homemade soup so while I was vegetating on the couch I looked up some recipes to make soup in the Instant Pot.  Having the method down, which is really easy by the way, I chose the ingredients I liked best and tested it out.

Homemade Chicken Noodle Soup cures all that ails you!  Being the best soup when you are sick I still wanted to have one that tasted homemade.  Instead of just dumping the ingredients in the pot and turning it on (which you could do) I decided to sauté my chicken, onions, carrots, and celery just a few minutes to bring in some more flavor. This technique along with some choice spices and a boost of concentrated stock turned this soup from wow to pow!!  Plus it was done in under 45 min. start to finish.  

Now THIS is why you buy an Instant Pot!  Hot hearty soup bursting with comforting flavors and it's all homemade in under and hour!  You'll surely want more of this dish.

Enjoy!



Items you might like to make this soup:

• Instant Pot
• chicken stock concentrate
• wooden spoons
• chef's knife
• bowls

Instant Pot: Homemade Chicken Noodle Soup

1 Tbls butter
2 large boneless skinless chicken breasts chopped into 1-inch pieces
1 1/2 cups yellow onion, diced
1 cup celery, sliced - 3 stalks
1 cup carrots, diced - 3 carrots
6 cups low-sodium chicken broth
1 Tbls chicken broth concentrate - Better than Bullion - low sodium
8 ounces small shell pasta
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper

Set the pressure cooker to the sauté setting on medium heat.

When it reaches temperature add the butter.  Once melted, add the chicken and cook until the outsides of the chicken chunks are mostly cooked, just a few minutes, stirring occasionally.

Add your onions, celery, and carrots, and continue to cook and stir for a few minutes.  Turn off the sauté setting by hitting cancel.  

Add the chicken broth, concentrate, pasta, seasoning and pepper. Stir to make sure all ingredients are submerged in the liquid.

Cover and lock the lid on the pressure cooker. Select the manual pressure cooking button and set the time to 10 minutes on high pressure. Perform a quick release to allow the steam to escape and stop the cooking.

Stir the contents, taste and adjust salt and pepper to taste.  Serve.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Spicy Beef and Macaroni Tomato Soup

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I have been freezing all winter long...

We certainly are having very cold weather for living in Los Angeles.  I just can't seem to get warm enough.  I'm doing what everyone says which is to "layer, layer, layer" but I'm still cold.  So I'm filling our tummies with comfort food that warms the soul.  One of the ways to do that is make a great soup!  Nothing beats a pot of steaming soup on a cold winter night.

This year I think I make a hearty soup at least once a week, maybe twice!  To me it is one of the only dishes that warms me up on these cold winter days, and nights.  

SPICY BEEF AND MACARONI TOMATO SOUP

There are a lot of versions of a beef and macaroni soup out there to choose from.  My fresh twist on a classic recipe zips it up with a little spice to give you that little extra something.  Hearty and filing, this seriously comforting soup of beef, macaroni, and tomatoes will soothe your soul any day of the week!

This soup is easy to pull together and quick enough for a weeknight meal.  Dinner will be on the table in minutes and you'll be warming yourself up so thoroughly that you won't even mind the cold!

What do I need to make this soup?  A good Dutch oven such as this one, is the perfect vessel for this soup.  I just love my Hamburger Meat Chopper.  I think it is the best purchase in a long time.  I chops your hamburger meat into small pieces with little effort.  You will also need a good knife, (I use this one) wooden spoons, and a nice ladle.  Most of the ingredients are staples, but make sure to use a nice flavorful ground sirloin and a jar of marinara sauce that you enjoy.  

This soup will serve four people but you can easily double the recipe and serve a larger family or have leftovers that you can freeze in storage containers for a quick lunch along with a sandwich.  This will keep in the freezer for about 3 months.  Note: Due to the pasta soaking up some liquid you may need to add some chicken broth while re-heating.  

Serve this soup with some hot crusty bread, or homemade biscuits and you are all set!
I hope you enjoy this soup as much as we did and stay warm during the cold months.

Enjoy!





Spicy Beef and Macaroni Tomato Soup
serves 4

Ingredients:
1/2 lb ground sirloin
1/2 medium onion, diced
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1/2 tsp oregano
3 cups low sodium chicken broth
1/2 24 oz jar marinara sauce
1 14 oz can diced tomatoes, undrained
3 Tbls fresh basil, chopped
1 cup elbow macaroni

In a Dutch oven over medium heat, add the ground beef and onion and cook until the beef is no longer pink.  Add in garlic and cook for a minute more.  Add salt, pepper, pepper flakes, and oregano to the beef and stir to combine.

Add in the chicken broth, marinara sauce, and diced tomatoes.  Bring the soup to a boil and then reduce the heat to low.  Simmer and cook for 10 minutes.

Add  in the pasta, and cook covered, for 10 minutes or until the pasta is tender.

Spoon into bowls and garnish with the basil. 

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Pesto Cucumber Wraps

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A flavorful vegetarian wrap that's simple to make and fun to eat!

Here's the 3rd item in the series of vegetarian dishes I've brought to you this week.

Please check out my previous 2 items, Orzo Black Bean Salad, and the Feta Chopped Salad.  Both are amazing and go together so well.  

The dishes are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

You don't have to be a vegetarian to eat these dishes.  They are wonderful, filling, and will be enjoyed by all!

Today's dish ties the other two together.  It's a wonderful wrap!

PESTO CUCUMBER WRAPS

Crisp, cooling cucumber spears are wrapped in a pesto, cream cheese dressed spinach wrap.  Oh man is this good!  It's a veggie sandwich that's light, yet filling and it goes perfectly with the two salads.  

What fun is it to eat a wrap!  Kids love them, and you will too. They are the perfect lunch, dinner, or treat.  This can be made slightly ahead of time and wrapped up, kept in the refrigerator until served.  

These are super easy to pull together.  No special equipment is necessary.  Just make, grab and go!  Don't forget the two salads up above that go perfectly and make an entire meal.

I hope you enjoyed these vegetarian dishes, and decide to make them yourself.  

Enjoy!

Pesto Cucumber Wraps

6 spinach tortillas
8 oz cream cheese, (room temp)
2 cucumbers, cut into ling spears. no need to peel
3/4 c pesto

Spread cream cheese & pesto on each tortilla, then add 3 long cucumber spears and roll up like a burrito. Wrap a piece of parchment around the middle and tie with twine. Can be made several hours in advance.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Feta Chopped Salad

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A light and fresh vegetarian salad that's the perfect side dish!

This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Grilled Veggie Naan Pizza

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The last day of summer is here and we're celebrating in style with grilled pizza!

We love pizza and have it often.  I've used so many different bases for pizzas such as Zucchini and Sausage Flatbread Pizza, The BEST Pizza Dough, and this French Bread Pizza..but today we are going to use Naan bread, AND we are going to fire up the grill while we still can!

Naan is an Indian style flatbread and is the perfect base for a quick pizza.  It's sturdy enough to hold up against hearty toppings yet soft enough for a nice bite.

It's all about the GRILLED VEGGIES!  Yes, today's pizza is bursting with flavors from the addition of grilled vegetables for the toppings.  Just forage in your frig for your favorite veggies that will hold up on the grill and get going.  We used red onion, zucchini, tomatoes, and summer squash.

Grilling brings on the FLAVOR!  When grilling vegetables make sure to douse them in oil and season them with a little Italian herbs for extra flavor.  Get some good grill marks on your veggies too, cause that's where the flavor is!

Show your pizza a little love!  Top your naan bread with your favorite pizza sauce, then sprinkle on a seasoning mix to give it some more flavor.  Pile on the grilled and chopped veggies then add a little Parmesan cheese.  Pop it back on the grill to heat it all up then add a sprinkle of fresh basil and a douse of good olive oil!

Try this recipe out this weekend while the weather still allow for grilling.  You will be surprised by how easy this is to make, but you won't be surprised at how GOOD it tastes!

Enjoy!





Grilled Veggie Naan Pizza

serves 1

1 medium sized Naan flatbread (I used Stonefire's)
1 zucchini, sliced into planks
1 summer squash, sliced into planks
1 tomato sliced
1 red onion, sliced and left in whole slices
olive oil
1 tsp Italian seasoning
pizza sauce
pizza seasoning
shaved Parmesan cheese
basil, chopped

Preheat your grill over medium heat.  Drizzle olive oil on the sliced vegetables, both sides, and sprinkle with the Italian seasoning.  Place on grill and cook until tender, about 5 minutes.  Turning when necessary.

Remove vegetables to a cutting board and chop into bite sized pieces.  Set aside.

To assemble pizza take your Naan flatbread and add some pizza sauce to the bottom.  Sprinkle with some pizza seasoning.  Add your grilled, chopped vegetables and place back on the grill.  Cook, covered, for about 7-8 minutes until warmed through.  Remove and sprinkle with Parmesan, douse with a little olive oil, and sprinkle chopped basil on top.  Cut and serve.

Weeknight Balsamic Steak Salad

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Are you ready for summer cooking?

How about a quick and easy weeknight meal that's delicious and satisfying?

I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings.  This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!

WEEKNIGHT BALSAMIC STEAK SALAD

This recipe can be made in 20 minutes with a little prep.  You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook.  Once that is done this meal comes together quickly.  All that's left is to grill the steak and put together the salad.  You will have one mouthwatering dish on the table in no time!

The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor.  The salad is clean and simple with layers of tomatoes and avocado that compliment the steak.  The real punch comes from the blue cheese.  It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese!  Some reserved marinade stands in as the dressing so the flavor profile is continued. 

We really love this salad, and I promise it's really easy to make on a weeknight.  Enjoy your new dinner recipe and enjoy the summer evenings!






Weeknight Balsamic Steak Salad

serves 2

1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens

8 cherry tomatoes, halved 

1 Persian cucumber, halved and sliced

1/2 medium ripe avocado, peeled and thinly sliced
Crumbled blue cheese

For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.

Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.

Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.

Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve.