Why are Instant Pot recipes good for a Potluck?

Saves time: The Instant Pot can cook many dishes quickly and efficiently, which is great for potluck dinners where time is often limited.

Easy to transport: The Instant Pot’s removable inner pot and compact size make it easy to transport to and from potluck dinners.

Keeps food warm: The Instant Pot has a “keep warm” function that allows you to keep your dish at a safe temperature until it’s time to serve.

One-pot meals: The Instant Pot is great for making one-pot meals, such as chili or stew, which can be a convenient option for potluck dinners.

Large capacity: The Instant Pot comes in different sizes, some of which can hold up to 8 quarts of food, making it easy to cook enough food to feed a large group of people.

With all of the potential for simple yet extravagant meals that can be made in under 30 minutes, everyone will leave your potluck full and satisfied!

10 Instant Pot potluck recipe ideas

Chili

A hearty and flavorful chili is always a crowd-pleaser. You can make a classic beef chili or try a vegetarian version with beans and veggies.

Pulled Pork

Cook a large pork shoulder in the Instant Pot with BBQ sauce and spices for a delicious pulled pork dish that can be served on buns or as a main dish.

Mac and Cheese

Creamy and cheesy mac and cheese is a classic comfort food that’s perfect for potlucks. You can add bacon or other toppings to make it even more decadent.

Meatballs

Make a big batch of meatballs in the Instant Pot and serve them with your favorite sauce. They can be made with beef, turkey, or even vegetarian meat substitutes.

Hummus

Hummus is a fun dish to bring to a party or potluck because it is tasty and different- plus you can dip veggies, chips, bread or crackers in it so it is super versatille!

Corn Bread

Make a flavorful corn bread dish that is a perfect side for any BBQ or party!

Chicken Noodle Soup

Use the Instant Pot to make a hearty and healthy vegetable soup with plenty of seasonal veggies, herbs, and spices.

Baked Beans

Slow-cooked baked beans are a classic potluck dish, but you can speed up the process with the Instant Pot. Use canned or dry beans and add your favorite seasonings and meat.

Mashed Potatoes

Make creamy and fluffy mashed potatoes in the Instant Pot for an easy side dish that everyone will love.

Cheesecake

Yes, you can even make desserts in the Instant Pot! Try making a rich and creamy cheesecake for a sweet treat that will impress everyone at the potluck.

All in all, Instant Pot dishes are a great way to make a tried and true potluck dish quickly and easily. With its portability and ease of cleanup, it’s the perfect option for feeding a crowd. Put these tips to use to make your next potluck gathering an instant success!

other instant pot side dishes:

• Easy Instant Pot Baked Beans
• Instant Pot Hamburger Helper
• Instant Pot Macaroni and Cheese with Bacon

The post 10 Easy Instant Pot Pot Luck Ideas first appeared on What's in the Pot.

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If you own an Instant Pot you may have some questions when it comes to using it.

One of those questions may be- can you reheat soup in the Instant Pot? And the answer is simple.

Yes, you can definitely reheat soup in an Instant Pot.

The Instant Pot is a versatile kitchen appliance that can be used for cooking, sautéing, pressure cooking, and reheating food, including soup.

Reheating soup in an Instant Pot is convenient because it allows you to heat the soup evenly, without the risk of burning or scorching, and it can be done quickly.

Just be sure to follow the instructions for reheating soup in an Instant Pot, as cooking time and pressure may vary depending on the type of soup and the amount you are reheating.

To reheat soup in an Instant Pot, you can follow these steps:

1. Place the soup in the Instant Pot: First, pour the soup into the Instant Pot inner pot.
2. Add some liquid: If the soup is thick or has a tendency to stick to the bottom of the pot, you may want to add some liquid such as water or broth to the pot.
3. Close the lid: Ensure that the Instant Pot lid is securely in place, and the valve is set to the “Sealing” position.
4. Select the “Soup” function: Press the “Soup” function button and set the cooking time to 2-3 minutes.
5. Wait for the Instant Pot to heat up: The Instant Pot will take some time to come to pressure before it starts cooking. Once the pressure has been reached, the cooking time will begin.
6. Quick release the pressure: Once the cooking time is up, quick release the pressure by carefully turning the pressure release valve to the “Venting” position. Be sure to keep your hands and face away from the steam.
7. Stir and serve: Once the pressure has been released, open the lid and stir the soup. Serve and enjoy!

Cooking time may vary depending on the quantity and type of soup you are reheating. Adjust the cooking time accordingly.

Also, be careful when handling the hot soup and the Instant Pot.

Reheating soup in the Instant Pot is an uncomplicated yet effective way to enjoy your favorite recipes at their peak flavor. Not only is it simple and speedy, but utilizing an Instant Pot also keeps the additional mess of reheating food on the stovetop or in a microwave to a minimum.

more instant pot dinners ideas:

• Chicken Tikka Masala
• Instant Pot Honey Garlic Chicken
• Easy Instant Pot Steak Fajitas Recipe
• Instant Pot Chicken Alfredo
• Extra Cheesy Instant Pot Lasagna
• Instant Pot Ham Potato and Cheddar Soup

The post How Do You Reheat Soup in the Instant Pot? first appeared on What's in the Pot.

The post How Do You Reheat Soup in the Instant Pot? appeared first on What's in the Pot.

It’s cold outside, and it’s soup season. Even though it’s chilly, life is still busy, which is why we love having some great Instant Pot soups on the regular rotation. This butternut squash soup is perfect for a cold night because it’s fast, easy, and versatile.

You can make it vegetarian or vegan, healthy or indulgent, kid-friendly or fun for a fancy dinner party. No matter what, it’ll be a fast, satisfying, and easy recipe you’ll come back to over and over again.

Start to finish, the soup takes about 45 minutes, but only requires about 15 minutes of hands-on time, including food prep, cooking, and blending. This is perfect for a weeknight meal or side as a healthy fall veggie dish.

I like to cook this butternut squash soup recipe in an Instant Pot; it’s fast, it takes one dish, and it tastes great every time. You can also make it on the stove or in a slow cooker, by making minor modifications to the recipe.

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

What is a butternut squash?

Butternut squash is a “winter squash” meaning it ripens in the fall, and is in season from late August through the winter, and can last several weeks or even a few months if it’s stored in a cool, dry place, like a cellar, basement or cool garage. It has a hard rind that allows the produce to stay fresh for a long time, but it cannot be eaten, unlike summer squash like zucchini or yellow squash.

Where can I buy butternut squash?

Butternut squash can be found at most grocery stores. Look for it in the produce section or near the winter squashes. You can also find pre-cut butternut squash in the refrigerated section of some stores. You can also find frozen butternut squash, which is already cubed.

Can butternut squash be frozen?

Yes, butternut squash can be frozen. First, cook the squash until it is soft. Then, puree the squash and place it in freezer bags. Squeeze out any excess air and freeze for up to six months. To thaw, place the frozen squash in the refrigerator overnight or defrost in the microwave.

Is butternut squash healthy?

Yes, butternut squash is a healthy vegetable. It is a good source of vitamins A, C, and E, as well as potassium and fiber. Butternut squash is also low in calories and fat.

How do I prepare a butternut squash?

Because butternut squash have tough skin, it can be very hard to cut into. If you don’t have a sturdy knife, or your knife is dull, you may actually risk injury trying to cut into a winter squash. But there are three easy ways to safely prepare butternut squash.

Method One – My Preferred Method

• Peel the squash before slicing,
• All you have to do is peel the entire exterior of the squash.
• Once you peel the entire squash, it is very easy to cut the flesh into whatever size you need.
• Do not put the peel down the sink disposal. The rind is thick and waxy and will clog your drain.

Second Method

• Slice it into 2-3″ wedges using a sturdy, long knife.
• Take a sharp knife, and use the full edge of the blade to cut into the rind.
• Push carefully using both hands, keeping them above the blade, never below.
• You need to apply some force to break through the skin.
• Some cooks even suggest using a mallet to force the blade into the squash.
• I prefer to use my own strength, and just work methodically to cut the squash into manageable pieces.

Third Method

• Poke the squash several times with a fork, then microwave it for three minutes, until the squash begins to soften just a bit.
• To cut it safely, you’ll need to use hot pads or towels, and be careful not to get burned by the flesh or rind.
• Once it’s opened, you’ll find the strings and seeds, just like in any other squash.
• Take a tablespoon and scrape the insides.
• Be sure to toss them in the garbage, not send down the disposal or drain.

How much soup does this recipe make?

This recipe will make about ten cups of soup, which makes about eight main course bowls or 10-12 side dishes or appetizer servings. If you plan to freeze the soup, set that portion aside before adding dairy products if possible.

What are some variations for this soup?

The most basic recipe calls for a medium squash, or about 2.5-3 pounds of squash, some onion, and broth. These are cooked until the squash is very soft, and blended.

This tastes good but is enhanced by any number of optional add-ins. My recipe includes carrots and a green apple, which make this soup the most “fall” meal ever. It’s also really healthy, has a very complete flavor, and a better texture than you’d get from soup made only from butternut squash. Honestly, it’s the easiest way (and most delicious) to get more veggies in your meal.

You could also add pumpkin or other winter squash to the soup. Potatoes and celery would also be nice.

The rule of thumb is to keep all additional veggies, including the onion, to less than the amount of the squash. So, if you have about three pounds of squash, make sure all other veggies are less than three pounds.

Switch up the flavor profile a little bit spices such as cinnamon, ginger, or nutmeg for a different flavor profile. Cayenne pepper, chili powder, and other rich spices would add a new dimension to this soup.

You could also make caramelized onions, which would be absolutely delicious.

How can I make this dish vegetarian and vegan?

You can keep it vegetarian and vegan by using oil to saute the onion and using vegetable stock and coconut milk. People often add a little brown sugar or honey (which is not vegan) at the end to sweeten it and complement the squash and onion.

Good garnishes for the soup

The best part about butternut squash soup is what you put on top. A garnish adds flavor and makes the soup look like a work of art.

I absolutely love a solid drizzle of cream, half-and-half, or coconut milk. It thins out the soup, cools it a bit, and adds additional richness.

Sour cream or a dollop of whipped cream cheese is tasty as well. I love pepitas, pumpkin seeds, sunflower seeds, and even croutons.

Bacon bits would also be rather delicious on top – you can cook bacon beforehand in the Instant Pot and then cook the onion in the bacon grease. YUM.

Some people will use the garnish as a way to add a little extra flavor, ranging from a little extra nutmeg, a dash of cinnamon, or even some curry for an extra warm soup on a fall day.

What to serve with butternut squash soup

Butternut squash soup’s versatility extends to what it goes with on the dinner table. Hot rolls, warm cornbread, or fresh whole wheat bread are perfect compliments to the dish. It can also be a side for a roast chicken or pork dish, or served as an appetizer before dinner.

How long does butternut squash soup last

Uncooked butternut squash can last a few months in a cellar or in a drawer in the fridge, but once you prepare the soup, you have about four days to enjoy it – make sure you keep it in an airtight container!

Can you freeze butternut squash soup

You can freeze butternut squash soup, and it will last about six months in the freezer. Be sure to freeze it before adding any dairy products, which can curdle when they’re reheated. The soup thaws well, but might separate. Simply stir it vigorously to recombine, and add a little broth, water, or cream to thin it out and prepare it to be served.

What are some tips for making butternut squash soup?

Here are some tips for making butternut squash soup:

• If you want a creamier soup, add some milk or cream.
• If the soup is too thick, add some broth or water to thin it out.
• You can also add potatoes or other vegetables to the soup for added flavor and nutrition.
• To make the soup more festive, try adding some chopped cranberries or a dollop of whipped cream on top.
• If you have any leftovers, the soup can be stored in the refrigerator for a few days or frozen for later use.

My butternut squash soup is grainy – what did I do wrong?

If your soup is grainy, it means that the squash was not cooked long enough. Be sure to cook the squash until it is very soft before pureeing. You can also add a little bit of milk or cream to help smooth out the soup.

I don’t have a blender or immersion blender – can I still make this soup?

Yes, you can still make the soup without a blender or hand-held immersion blender. You can either use a potato masher to puree the squash or chop the squash into small pieces before cooking. The soup may not be as smooth, but it will still taste great.

How can I make this in a slow cooker?

To make the soup in a slow cooker, cook the squash in broth or stock until it is soft. Then, add the pureed squash and the remaining ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Instant Pot butternut Squash Apple Soup

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Instant Pot Butternut Squapple Soup is a delicious and easy-to-make soup. It's made with fresh butternut squash, apples, onions and a hint of garlic for extra flavor. T

Print

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 553mgCarbohydrates: 32gFiber: 9gSugar: 13gProtein: 5g

More Recipes You Might Enjoy:

• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup
• Instant Pot Chicken Alfredo
• Easy Homemade Instant Pot Hamburger Helper

We hope you enjoy this easy and delicious creamy butternut squash soup that the entire family can enjoy. The hints of apple give it a warm and cozy flavor that’s perfect for winter nights. It’s really a great recipe and is our favorite way to eat butternut squash. Let us know what you think in the comments below!

The post Easy Instant Pot Butternut Squash Apple Soup Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Butternut Squash Apple Soup Recipe appeared first on What's in the Pot.

Pressure Cooker Chicken Noodle Soup

Do you want an easy, delicious, and comforting soup that’s perfect for chilly winter days? This creamy Instant Pot chicken noodle soup is just what you need! It’s simple to make and can be ready in just minutes. Plus, it’s loaded with flavor and will warm you up from the inside out. So go ahead and give it a try – your family is sure to love it!

Ingredients

• 8 cups chicken broth
• 1 can cream of chicken soup
• 2 cups rotisserie chicken, or grilled chicken strips
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 8 ounces mushrooms
• 2 teaspoons Italian seasoning
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 16 ounces dry rotini or egg noodles

Instructions:

1. Whisk together chicken broth and chicken soup in the Instant Pot bowl.
2. Add in the remaining ingredients.
3. Cook on high manual for 7 minutes.
4. Quick Pressure release.
5. Serve.

I really think my favorite thing to make in the Instant Pot is soup. For some reason, it just seems SO much easier than making it on the stove. And the flavor just tastes so much more delicious. 

Chicken noodle soup is a family favorite in the Barker family. When my dad was growing up, they would serve it over mashed potatoes. Have you ever heard of that? It sounded bizarre to me at first, but we tried it at a family Christmas party a few years ago, and it was absolutely DELICIOUS. Definitely try it out sometime. 

We made this recently for my parents and grandpa, and everyone thought it was really delicious. I’m not sure I’ll ever make it on the stove top again!

Notes on This Recipe:

• I highly recommend getting a rotisserie chicken from the store for this recipe. The best price is going to be at Costco or Sam’s Club for sure. I just think it makes the recipe even easier – I usually will buy one rotisserie chicken, shred it, and use it for two different meals (for instance, last week I made this chicken noodle soup and the delicious Easy Buffalo Chicken Pasta Bake)
• I know that rotini noodles aren’t the “traditional” noodles for a chicken noodle soup, but I just like the texture better. However, you can absolutely use egg noodles. I think it would be fun to try my Grandma’s famous homemade egg noodles as well. 
• If you want this soup to be extra creamy, you can add an extra can of cream of chicken soup.
• If your Instant Pot doesn’t have a soup setting, you should be fine just setting it on manual for the same amount of time.

Tools Use for this Recipe: 

For this recipe, you obviously need an Instant Pot. I personally have a 6 quart 7-in-1 multi cooker (this one is a little newer than mine, but it’s pretty much the same). 

Beyond that, you really just need a ladle to scoop the soup into bowls!

Sides for This Recipe: 

Rolls are definitely a must with chicken noodle soup. Here are a few different bread recipes that would go well with this soup:

• The AMAZING Legendary Lion House Rolls Recipe
• The BEST Quick Dinner Rolls Recipe
• Easy Garlic Knots

This recipe has some veggies in it, but you could easily add more to make it a little bit more hearty. A lot of people like celery, but it’s not my favorite, so I leave it out!

Creamy Chicken Noodle Soup

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This instant pot chicken noodle soup is easy and creamy - absolutely delicious!

Print

Ingredients

• 8 cups chicken broth
• 1 can cream of chicken soup
• 2 cups rotisserie chicken, or grilled chicken strips
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 8 ounces mushrooms
• 2 teaspoons Italian seasoning
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 16 ounces dry rotini or egg noodles

Instructions

1. Whisk together chicken broth and chicken soup in the Instant Pot bowl.

1. Add in the remaining ingredients.
2. Cook on high manual for 7 minutes.
3. Quick Pressure release.
4. Serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 1441mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 24g

This creamy chicken noodle soup is the perfect comfort food for a chilly day. It’s easy to make in your Instant Pot, and it’s packed with flavor. Give this recipe a try next time you’re looking for a cozy meal that the whole family will love. 

Other Recipes You May Enjoy:

• Instant Pot Chicken, Potaotes and Carrots
• Instant Pot Beef Stew
• Zuppa Toscana Soup

The post Creamy Instant Pot Chicken Noodle Soup first appeared on What's in the Pot.

The post Creamy Instant Pot Chicken Noodle Soup appeared first on What's in the Pot.

Do you have an Instant Pot? If so, you’re probably wondering what all the fuss is about.

This amazing little appliance can do a million things, and one of them is making delicious turkey stock!

This easy Instant Pot turkey stock recipe is perfect for Thanksgiving or any time you need to use up leftover turkey.

With just a few simple ingredients, you can have a big pot of stock ready in no time! So give your Instant Pot a try and make some stock today – it’s definitely worth it!

Turning leftover turkey or chicken into stock is a great way to produce a cooking base far tastier and healthier than what you can buy in the store. And because you probably have all the ingredients on hand, it’s practically free. You can even use scraps from cooking, like the tops of celery, carrot peels, and leftover onions. Making stock in the Instant Pot will save you time and money, so what’s not to love!

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Step-by-Step Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheese cloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

What’s the difference between broth, stock and bone broth?

Broth, stock, and bone broth are liquids derived from cooking meat in a large volume of water, often with herbs and spices, as well as vegetables, for added flavor. They are somewhat interchangeable, but each has its own place to shine in cooking.

Broth is made from cooking meat bones with vegetables, such as onions, carrots, and other flavorful veggies and herbs – and additional meat thrown in. The meat is often used right away along with the broth, in a good chicken soup for example. It’s also used to cook veggies and meat in, or instead of water in rice or potato recipes.

Stock is made from leftovers, by cooking the carcass for a long time in the water with herbs, spices, and flavorful veggies. This makes an excellent gravy base, or as a base for a hearty winter soup. Stock contains more calories, but it also has more vitamins, minerals, and protein. Its silky texture comes from the gelatin that is released from the bones and collagen over the long cooking time.

Bone broth is also derived from cooking meat in water. Bone broth simmers for the longest time, which allows the bones to fully release their flavor and collagen-based protein. People love drinking bone broth as a soothing beverage in the winter or when sick, or used as the base for gravies and other rich sauces and hearty soups.

How long does homemade stock last?

When properly stored in an airtight container, a homemade stock should last about four days in the refrigerator. It can last in the freezer for about six months.

Can you freeze turkey stock?

Yes! This is probably the best way to store your homemade stock unless you are using it right away. It’s probably easiest to freeze in 1-2 cup portions in freezer-safe containers, such as glass jars (like mason jars) or a freezer bag that’s laid flat to freeze. These Souper Cubes are specifically designed for soups and broths, and they are a great way to store them for later! You could also freeze in smaller portions in an ice cube container.

This gelatin looks unappetizing, but it’s got so much of the flavor, so don’t toss it!

Can I do this with chicken bones instead?

Yes, you could use a chicken carcass instead.

How do I make stock in the Instant Pot?

Making stock or broth on the stove can be an hours-long process, and it steams up the kitchen, takes up space, and can make a mess if you’re not careful. Making it in the Instant Pot is an excellent alternative. You can make it in a fraction of the time, easier, and cleaner.

Take the carcass and pick off all the meat you intend to use in other ways. Break it into smaller pieces by cutting off the legs, and breaking the spine if needed. Kitchen scissors work wonders for this task.

Add the carcass to the Instant Pot, along with a quartered onion, some chunks of carrots, celery, and other flavorful veggies if you want. Add fresh herbs like thyme, bay leaves, or rosemary, and salt and peppercorns. There is no need to peel the carrots or onion, just cut them into chunks for easier fitting into the pot.

Cover with water up to the top of the carcass, or to the fill line in the Instant Pot, whichever is lower. Seal, set to high pressure for 40 minutes, and allow at least ten minutes for a natural release before opening with a quick release.

Allow the stock to cool enough to handle, and strain using a fine-mesh strainer or cheesecloth into a large bowl. This removes the impurities and small bits of meat, veggies, and herbs to give you a smooth, even texture.

What is the best way to use turkey carcass stock?

There are lots of easy recipes you can use turkey stock in – really, anything that you might use chicken stock in, suck as a turkey noodle soup.

How long do leftover turkey bones last?

If you are making stock from leftover turkey bones, it’s best to do it right after dinner or put the bones in the fridge. Leaving turkey leftovers out for a long time can lead to spoilage or food-born bacteria taking hold.

The longer you cook the bones, the more rich and flavorful the stock will be. If you cook the bones for two hours, it will be a rich bone broth.

Strain the liquid, but don’t skim off the filmy layer that rises to the top as it cools. This is the gelatin that adds flavor, smoothness, and protein.

Store the stock in your fridge for up to five days, or freeze for six months. It helps to freeze it in smaller portions, about one or two cups each, so that they are ready to use when you need them.

How high can I fill my Instant Pot?

Do not fill the pot beyond the 2/3 fill line. Once you add the turkey, you can fill in the cracks and crevices with the veggies.

Easy Instant Pot Turkey Stock Recipe

Yield: 6 Cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

There are many reasons to make turkey stock, but the most popular reason is for soup. Making your own stock means you know what’s in it and how healthy it is. It also means you can tailor the flavors exactly how you want them! This Instant Pot Turkey Stock Recipe will help kick off your next great soup-making adventure. Homemade stock is a great way to use up leftover turkey carcass!

Print

Ingredients

• Carcass from turkey or chicken, as much as fits easily into the Instant Pot
• One onion, chopped, no need to peel
• Two or three carrots, chopped to fit into pot
• Other veggies like celery, optional
• Handful of thyme
• Two to three bay leaves
• Half head garlic, optional
• 1 tablespoon salt
• 1 tablespoon peppercorns
• Up to 3 quarts water, being careful not to pass the 2/3 fill line

Instructions

1. Using leftover carcass or bones, pick off any meat you want to use for other purposes. Cut to size to fit into the pot.
2. Add veggies, herbs to fit around the carcass.
3. Cover with cold water, up to 3 quarts (12 cups) or up to the 2/3 fill line.
4. Set timer for 45 minutes, close the top, seal the vent, and cook.
5. When cooking is complete, give it at least ten minutes of a natural release, up to half an hour.
6. Strain the stock using a very fine sieve or cheesecloth.
7. Do not remove the gelatin layer at the top of the cooled liquid.
8. Use within five days, or freeze for up to six months.

More Recipes You Might Enjoy:

• Instant Pot Turkey Breast
• Instant Pot Pot Roast
• Instant Pot Chicken Alfredo

If you are looking for easy use for leftover bones from your holiday turkey, you definitely should consider making this delicious stock! It’s a fantastic way to get the most use out of your turkey.

The post Easy Instant Pot Turkey Stock Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Turkey Stock Recipe appeared first on What's in the Pot.

Instant Pot Pozole Recipe

Do you love Mexican food? If so, you’ll definitely want to try this easy Instant Pot pozole recipe. It’s simple to make and tastes delicious.

Best of all, it’s a healthy meal that your whole family will enjoy. So what are you waiting for? Get started cooking!

INGREDIENTS

Soup Ingredients

• 2.5 lbs pork roast
• 2-3 Tablespoons Vegetable oil
• Salt
• Pepper
• Garlic Powder
• 1 Tablespoon minced garlic
• 1/4 teaspoon cayenne
• 1/2 teaspoon ancho chile powder, optional
• 2 teaspoons oregano
• 2 bay leaves
• 2 cups of chicken broth
• 3 1/2 cups water
• 2 15-ounce cans – white hominy, half drained
• 1 14.5 ounce can of diced tomatoes, half drained
• 1 cup of diced onion
• 1 teaspoon of salt and pepper

Toppings

• Shredded cabbage
• Limes
• Sliced radishes
• Diced onions

Directions:

1. Season pork with salt and pepper.
2. Cut into a few different chunks and sear on each side for about one minute.
3. Turn Instant Pot to Saute – high.
4. Add oil to cover the bottom of the inner pot of your pressure cooker. 
5. Add onions and garlic about a minute before you are done searing. 
6. Add all the other ingredients (except for the toppings) to the pot. Stir.
7. Place lid on top, set pressure valve to sealing, and press Meat/Stew – set time for 45 minutes. 
8. Once the timer has reached zero, let the pressure release naturally for ten minutes. Then release the rest of the pressure by turning the valve. 
9. Remove bay leaf.
10. Remove pork and shred. Put back in the pot, stir, and serve immediately with toppings. 

History of Pozole

Pozole is a very popular dish with a rich history.

Pozole originated in Nahuatl. You might be surprised to hear that it was originally made with the meat from prisoners – thankfully, that is no longer the case! Once cannibalism was banned, it was replaced with pork.

It is a very popular soup/stew that is often found at special occasions and holidays.

Is it pozole or posole?

Either spelling is technically correct. According to this article, pozole is more popular in Mexico proper, while posole is more common in border towns.

Can pozole be made with beef?

If you would prefer beef, you could use a beef roast that instead. Cooking time would depend on the type of beef.

Can pozole be made with chicken?

Yes. The cooking time of this recipe would be less, depending on what kind of chicken you use. Fresh (not frozen) chicken breasts would be about 15 minutes.

Can I cook hominy in an Instant Pot?

Yes! There is no issue with this. We find that it maintains its texture quite well in this recipe.

Do I need to soak hominy before using it?

Because you are using canned hominy, there is no need to soak it ahead of time. If you plan to cook dry hominy, it is generally a good idea to soak.

Can this be made vegetarian?

Yes. If you choose to omit the meat, use all the other ingredients and cook about six minutes.

Can pozole be frozen?

Yep, you can definitely freeze this recipe! We recommend using Souper Cubes for freezing soups of all kinds. You can use the code TBM10 for 10% off.

Is there an alternative for hominy?

While I think this is what makes pozole, well, pozole, is the hominy! But if you really don’t like it, you could try and omit and use corn kernels instead. It will change the taste and texture, though.

What are the three types of pozole?

There are generally three types of pozole that people making:

• Red – This is generally made with red peppers, such as guajillo, adobe, or ancho.
• Green – this is made with tomatillos and green peppers, such as serranos
• White – Omits chile sauce

Our recipe would fall under the “white” or blanco pozole category, despite looking more red in texture. You can add some canned adobe peppers for an added kick and more authentic taste.

What are the best toppings for posole?

However, if you like spice, feel free to add more!​ We also recommend having lime, sliced radishes, onions, and cabbage – they add some nice texture to the soup, and it helps cut the spiciness.

We were SUPER impressed with how the pork cooked in this soup and in the Instant Pot. It was SO tender and shredded perfectly. I think searing it and cutting it into pieces helped a lot.

Instant Pot Pozole

Yield: 18

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Instant Pot Pozole is sure to be a hit any gathering!

Print

Ingredients

• 2.5 lbs pork roast
• 2-3 Tablespoons Vegetable oil
• Salt
• Pepper
• Garlic Powder
• 1 Tablespoon minced garlic
• 1/4 teaspoon cayenne
• 1/2 teaspoon ancho chile powder, optional
• 2 teaspoons oregano
• 2 bay leaves
• 2 cups of chicken broth
• 3 1/2 cups water
• 2 15-ounce cans - white hominy, half drained
• 1 14.5 ounce can of diced tomatoes, half drained
• 1 cup of diced onion
• 1 teaspoon of salt and pepper

Instructions

1. Season pork with salt and pepper.
2. Cut into a few different chunks and sear on each side for about one minute.
3. Turn Instant Pot to Saute - high.
4. Add oil to cover the bottom of the inner pot of your pressure cooker. 
5. Add onions and garlic about a minute before you are done searing. 
6. Add all the other ingredients (except for the toppings) to the pot. Stir.
7. Place lid on top, set pressure valve to sealing, and press Meat/Stew - set time for 45 minutes. 
8. Once the timer has reached zero, let the pressure release naturally for ten minutes. Then release the rest of the pressure by turning the valve. 
9. Remove bay leaf
10. Remove pork and shred. Put back in the pot, stir, and serve immediately with toppings

Notes

Consider adding guajillo or canned adobe peppers for an added kick.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 786mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 29g

So there you have it, an easy and delicious Instant Pot Pozole recipe that the whole family will love! If you try this recipe, be sure to let me know how it turns out in the comments below.

More Instant Pot Dinner Recipes:

• Easy Instant Pot Tomato Soup
• Instant Pot Ham and Potato Cheddar Soup
• How to Deglaze an Instant Pot?

The post Easy Instant Pot Posole Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Posole Recipe appeared first on What's in the Pot.

When I first went to college, a friend posted on Facebook about THE BEST SOUP EVER. 

I asked her to send it to me, and I was so excited when it arrived in my email. 

It was a recipe for Olive Garden’s Zuppa Toscana – and at that point, I’d never had it (up until that time in my life, Olive Garden wasn’t a place we frequented as much as we do now). It only took a few bites for me to realize it was one of the best soups around.

So, obviously, I had to make a homemade version for the Instant Pot – and it is D-E-L-I-C-I-O-U-S. Not only that – it’s super easy!

Ingredients

• 2.5 pounds of russet potatoes, sliced
• 6 cups water
• Better than Boullion (you could also just do 6 cups of chicken broth – whatever is easiest)  
• ½ cup chopped Onion
• 1 Tablespoon Garlic
• ¼ cup Bacon bits
• 1 lb Italian Sausage
• 1 tablespoon Oregano
• 1 cup Heavy cream
• A couple of bunches of Kale, chopped
• Grated Parmesan cheese
• Salt  (to taste)
• Pepper (to taste)

Directions:

1. Turn the instant pot to saute. Cook and crumble sausage.
2. Add onion and garlic and cook until translucent.
3. Add in broth, bacon bits, and oregano and stir. 
4. Add in potatoes. 
5. Put the lid on.
6. Put on soup setting for 5 minutes.
7. Naturally, release pressure for 5 minutes. Then release all the pressure immediately using quick pressure release. 
8. Add heavy cream, stir.
9. Add in seasonings to taste. Also, add in about 1/2 cup parmesan cheese
10. Stir in kale and let it wilt for a few minutes. 
11. Serve! Delicious when parmesan cheese is served on top. 

What can I substitute the heavy cream with? 

You could use half and half. My mom has also just used regular 2% milk as well with success. Heavy cream just tends to yield the creamiest results  

Do I have to use kale?

 I know some people will use spinach instead, so that is an option. I wouldn’t omit kale or spinach altogether, though. 

How can I make this healthier?

• You could use half and half or 2% milk instead of cream.
• Turkey or chicken sausage instead of pork sausage

Can I freeze this? 

Yep! Just make sure to let it cool completely and freeze in a freezer bag, making sure to lay it flat. We also really love Souper Cubes, which are designed for freezing soup!

How can I make this in the slow cooker?

 I would put all the ingredients except for the heavy cream and kale in the slow cooker for 2-3 hours on high, or 4-5 on low. Stir in the heavy cream and kale shortly before serving. 

Instant Pot Zuppa Toscana

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Looking for an easy and delicious soup recipe? Look no further than this Instant Pot Zuppa Toscana – Olive Garden Copy Cat. With only a few simple ingredients, you can have a hearty and comforting soup on the table in no time. Plus, the Instant Pot makes this soup quick and easy to cook. So give it a try today!

Print

Ingredients

• 2.5 pounds of russet potatoes, sliced
• 6 cups water
• Better than Boullion (you could also just do 6 cups of chicken broth – whatever is easiest)
• ½ cup chopped Onion
• 1 Tablespoon Garlic
• ¼ cup Bacon bits
• 1 lb Italian Sausage
• 1 tablespoon Oregano
• 1 cup Heavy cream
• A couple of bunches of Kale, chopped
• Grated Parmesan cheese
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Turn the instant pot to saute. Cook and crumble sausage.
2. Add onion and garlic and cook until translucent.
3. Add in broth, bacon bits, and oregano and stir. 
4. Add in potatoes. 
5. Put the lid on.
6. Put on soup setting for 5 minutes.
7. Naturally, release pressure for 5 minutes. Then release all the pressure immediately using quick pressure release. 
8. Add heavy cream, stir.
9. Add in seasonings to taste. Also add in about 1/2 cup parmesan cheese
10. Stir in kale and let it wilt for a few minutes. 
11. Serve! Delicious when parmesan cheese is served on top. 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 89mgSodium: 899mgCarbohydrates: 53gFiber: 7gSugar: 6gProtein: 24g

More Recipes You May Enjoy:

• Easy Instant Pot Lasagna Soup Recipe with Sausage
• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup

If you’re looking for an amazing Instant Pot Zuppa Toscana recipe, this is the one to try! It’s a copycat of the Olive Garden version and it’s delicious. We hope you enjoy it!

The post The Best Instant Pot Zuppa Toscana – Olive Garden Copy Cat first appeared on What's in the Pot.

The post The Best Instant Pot Zuppa Toscana – Olive Garden Copy Cat appeared first on What's in the Pot.

Instant Pot Lasagna Soup

Lasagna is one of our favorite comfort foods, but it can be a lot of work to make.

It’s not always easy to find the time to cook lasagna from scratch, especially on a busy weeknight.

Our Instant Pot lasagna soup recipe is the perfect solution! This hearty soup is packed with all the flavors of traditional lasagna, but it’s much easier to make. Plus, it’s just as delicious as our favorite Italian dish.

Ingredients

• 1 pound ground Italian sausage
• 1 Tablespoon minced garlic
• 1 Tablespoon Olive oil
• 24-ounce jar pasta sauce (any variety)
• 2 cups beef broth
• 1 cup water
• 1/2 Tablespoon onion powder
• 1 Tablespoon Italian Seasoning
• 1/2 cup grated parmesan cheese
• 8-10 oven-ready lasagna noodles (uncooked)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup heavy cream

Equipment

• Instant Pot
• Wooden spoon (or other spoon for mixing)

Can I add ricotta cheese?

You absolutely can! I just don’t like ricotta cheese, but you can definitely add it in at the end of you like that flavor!

What can I do to cut back on the fat in this recipe?

If you’d like to cut back on the fat, I would recommend:

• Low-fat mozzarella
• Turkey sausage
• 1 or 2% milk or evaporated milk

What type of pasta sauce do you use?

I honestly just use whatever is on sale at the grocery store!

Where can I find oven-ready lasagna noodles?

These are readily available at just about any grocery store in the pasta aisle. You probably can use regular lasagna noodles since it should boil in the Instant Pot.

Can I make this soup vegan?

If you’d like to make this soup vegan, you will need to omit the sausage and use coconut milk or unflavored almond milk instead of the heavy cream. You will also need to use a vegetable broth instead of beef broth.

Can I use evaporated milk or regular milk instead of heavy cream?

Yes, you can. It may not be quite as rich, but it should still taste very delicious!

Instructions

1. Press saute on your Instant Pot.
2. Add olive oil to the pot of your Instant Pot and let it heat for a minute
3. Cook and crumble the sausage with garlic. Drain excess grease and deglaze the pot with a splash of water, scraping up all the browned areas.
4. Add in the pasta sauce, water, beef broth, seasonings, and parmesan cheese. Mix.
5. Add in broken-up lasagna noodles and cover with liquid.
6. Put on manual high heat for 6 minutes.
7. Once the timer goes off, quick pressure release the rest of the pressure.
8. Open the lid and mix in mozzarella cheese and heavy cream.
9. Enjoy with parmesan cheese.

Why did I get a burn notice?

If you get a burn notice, it’s probably because you didn’t deglaze the pot after cooking the sausage. If you don’t get all the browned, stuck on pieces off of the bottom, this can cause the burn notice to appear on the Instant Pot. Here is more information on how to deglaze an Instant Pot – How To Deglaze An Instant Pot: A Simple Guide.

Do I have to cook the sausage in the Instant Pot?

Nope! We just find it to be easier and make for less clean-up, but if you’d rather cook the sausage on the stovetop, that is a-okay!

What should I serve this soup with?

We love serving this bread with some crusty garlic bread, dinner rolls, or garlic knots and a nice, delicious salad. Caesar salad is probably our favorite go-to!

Can I freeze this soup?

Yes, you can! If you freeze this soup in freezer bags, make sure it’s completely cooled and then freeze them laying flat. However, we highly recommend Souper Cubes for freezing soup. They are SO convenient and made specifically for freezing soup. Use the code TBM10 for 10% off.

How should I store the leftovers?

You can store the leftovers in an airtight container in the fridge for 3-4 days.

How should I reheat this soup?

This soup can be reheated on the stovetop or microwave – though you may need to add some extra liquid. If you are reheating from frozen, I recommend adding to the Instant Pot with 2-3 cups of broth and heating on manual high pressure for 15 minutes.

Instant Pot Lasagna Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Instant Pot Lasagna Soup is the perfect way to enjoy all the flavors of lasagna with a fraction of the work!

Print

Ingredients

• 1 pound ground Italian sausage
• 1 Tablespoon minced garlic
• 1 Tablespoon Olive oil
• 24-ounce jar pasta sauce (any variety)
• 2 cups beef broth
• 1 cup water
• 1/2 Tablespoon onion powder
• 1 Tablespoon Italian Seasoning
• 1/2 cup grated parmesan cheese
• 8-10 oven-ready lasagna noodles (uncooked)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup heavy cream

Instructions

1. Press saute on your Instant Pot.
2. Add olive oil to the pot of your Instant Pot and let it heat for a minute
3. Cook and crumble the sausage with garlic. Drain excess grease and deglaze the pot with a splash of water, scraping up all the browned areas.
4. Add in the pasta sauce, water, beef broth, seasonings, and parmesan cheese. Mix.
5. Add in broken-up lasagna noodles and cover with liquid.
6. Put on manual high heat for 6 minutes.
7. Once the timer goes off, quick pressure release the rest of the pressure.
8. Open the lid and mix in mozzarella cheese and heavy cream.
9. Enjoy with parmesan cheese.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 80mgSodium: 1644mgCarbohydrates: 46gFiber: 4gSugar: 9gProtein: 28g

More Recipes You May Enjoy:

• Instant Pot Lasagna Recipe – Cheesy and Easy
• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup

This easy Instant Pot lasagna soup recipe is a delicious and simple way to get your Italian fix. Be sure to rate this recipe and let us know what you think in the comments below – we can’t wait to hear from you!

The post Easy Instant Pot Lasagna Soup Recipe with Sausage first appeared on What's in the Pot.

The post Easy Instant Pot Lasagna Soup Recipe with Sausage appeared first on What's in the Pot.

Wendy’s chili is a fan favorite, but it can be unhealthy and expensive to eat out.

Making chili at home is a lot better for you, and it can be less expensive than eating out. Plus, everyone should have an easy chili recipe in their cookbook.

This Instant Pot copycat recipe is just as delicious as the real thing, and it’s easy to make! The ingredients are pantry staples for most people, and it can be thrown together in less than 30 minutes with the help of your Instant Pot.

Ingredients

• 1 pound lean ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto beans)
• 1 can diced zesty chili-style tomatoes
• 1/2 white large onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth (I like to use 1 teaspoon better than bullion with 1 cup water)
• 1 tbsp butter

What are some variations of this recipe?

There are lots of different options for serving this recipe. You could add some heat with diced jalapeños, or make it a bit earthy with mushrooms. Crushed-up tortilla chips would also be a great addition. You could add black beans instead of or in addition to the beans that have already been added.

What if I can’t find chili beans?

You can use two cans of dark red kidney beans and two cans of pinto beans mixed with a little bit of McCormick’s chili seasoning as a substitute.

What kind of meat is used in Wendy’s chili?

Wendy’s chili is made with ground beef. You can use any kind of ground beef that you like for this recipe. We prefer to use 93/7 so there is less grease to deal with.

What brand of tomatoes do you use?

We used Del Monte’s brand for this recipe, which can be found at most major grocery stores.

How can I make this recipe vegetarian?

If you want to make this recipe vegetarian, you will want to remove the ground beef and replace the beef broth with vegetable broth.

Can I use tomato juice instead of tomato sauce?

I wouldn’t recommend this substitute for this recipe.

How can I make this recipe healthier?

Honestly, it isn’t horrible to begin with! But if you want less fat and red meat, you could use ground turkey instead of ground beef.

Directions

1. Set instant pot to the saute feature and brown grown beef – drain excess grease and deglaze the bottom of the pot.
2. While cooking, chop the green pepper and onion
3. Add in all the rest of the ingredients except for the butter and stir with a wooden spoon
4. Cook for 15 minutes on the Chili setting
5. Natural pressure release for 5 minutes and then quick release the remaining pressure
6. Mix in butter and enjoy

What is the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I think it tastes best the next day.

Can I freeze this chili?

Yes, this chili can be frozen for up to 3 months. Make sure you freeze it in an airtight, freezer-safe container. We really love Souper Cubes for freezing chili. You can use the code TBM10 for 10% off.

What can I serve with this chili?

This chili is delicious on its own, or you can top it with your favorite toppings such as shredded cheese, diced onions, sour cream, or jalapeños. It’s also great served over rice or pasta.

We also really love serving it over a nice, big piece of cornbread! And of course, if you want to make it more like Wendy’s, make a delicious baked potato and serve this chili over it with sour cream and chives.

Can I make this in the slow cooker instead?

Yes! You can definitely make this in your crock pot. Cook the ground beef on the stove top before, and then put all the ingredients (except the butter) into a slow cooker. Cook on high for two hours or low for 5-6. Stir in butter before serving.

Can I make a double batch of this recipe?

Absolutely! This recipe doubles beautifully – and you’ll probably want to because everyone is going to gobble up this yummy recipe.

What’s the best way to reheat this chili?

The best way to reheat this chili is in a pot on the stove over low heat. You can also reheat it in the microwave, but it may not be as thick and creamy. You may need to add some water if it’s too thick.

If you are reheating from frozen, you can do this in the Instant Pot! Just add 1.5 cups of beef broth and heat for 20 minutes on manual high pressure.

Is Wendy’s chili real beef?

Yes, Wendy’s chili is made with real beef. However, some employees have reported that the beef used in the chili is from hamburgers that were grilled too long and couldn’t be served as burgers to customers.

Does Wendy’s put sand in their chili?

No, Wendy’s does not put sand in their chili. However, it does have silicone dioxide, which is silica. This is an anti-caking product that might be used in Wendy’s chili. All the reasons to make it yourself at home!

Does Wendy’s put beans in their chili?

Yes, they have a combination of beans in their chili.

Instant Pot Wendy's Chili

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 lb ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto)
• 1 can diced zesty chili-style tomatoes
• 1/2 white onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth
• 1 tbsp butter

Instructions

1. Set instant pot to saute and brown grown beef – drain excess grease
2. Add in all the remaining ingredients except for the butter and stir
3. Cook for 15 minutes on the Chili setting
4. Natural pressure release for 5 minutes
5. Mix in butter and enjoy

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 1587mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 23g

Other Recipes You May Enjoy:

• Easy Instant Pot Butternut Squash Apple Soup Recipe
• Instant Pot Beef Stew
• Instant Pot Hawaiian Meatballs

The chili from Wendy’s is always a fan favorite – and now you can make it at home using your Instant Pot and this recipe. You will definitely want to print of this instant pot wendy’s copycat chili for the future – it’s a great recipe you will want to use over and over again. Be sure to let us know what you think in the comments!

The post Copycat Instant Pot Wendy’s Chili Recipe first appeared on What's in the Pot.

The post Copycat Instant Pot Wendy’s Chili Recipe appeared first on What's in the Pot.

It can be tough to make a good, hearty soup from scratch. Plus, who has time to stand over the stove all day? 

We’ve all been there – wanting a nice, warm bowl of soup but not wanting to spend hours in the kitchen preparing it over the stovetop.

A creamy Instant Pot tomato soup is the perfect solution! This delicious and easy homemade tomato soup can be made in your Instant Pot in just minutes – just enough time to whip up some delicious grilled cheese sandwiches on the stovetop!

The Recipe

Ingredients:

• 1 28 oz can crushed tomatoes
• 4 c. of broth, chicken or vegetable stock
• 2 carrot sticks, diced
• 2 tbsp. olive oil
• 2 tsp. Italian seasoning
• ½ tsp. salt
• ½ tsp. black pepper
• 2 tbsp. of garlic, minced
• 1 onion, diced

Instructions

1. Set Instant Pot to saute mode .
2. Add 1 tablespoon of oil. When oil is hot, saute onions and carrots until onion is translucent (about 3-5 minutes).
3. Add garlic and sauté for 2 minutes.
4. Add tomatoes, broth, oil, and seasonings.
5. Close Instant Pot lid and pressure valve.
6. Pressure cook on high pressure for 15 minutes. Let the natural release run for 10 minutes and then release the remaining pressure using the quick release feature.
7. CAREFULLY pour soup into a food processor or regular blender and blend for 30 seconds. Alternatively, you can leave the soup on the Instant Pot and use an immersion blender.
8. Serve with basil, cheese, and/or croutons.

How long can you keep Instant Pot tomato soup in the fridge?

This soup will last in the fridge for about 3-5 days in the refrigerator when stored in an airtight container?

How do you reheat soup?

Reheating soup isn’t hard, though it can get thicker once it’s refrigerated and need extra liquid.

If you are reheating a large batch, reheat by simmering the soup on the stovetop. You can also throw it back in the Instant Pot to reheat it as well – we like to do this with frozen soup! If it’s frozen, you will want to add about 1/2 cup of water or broth and adjust the seasonings afterward.

If you have just enough for one serving, stick it in the microwave with a little bit of broth or water. Heat on half pour to prevent splattering.

Can you freeze Instant Pot tomato soup?

Yes, you can! Homemade Instant Pot Tomato Soup is easy to freeze and great to have on hand for those cold winter nights. 

When freezing soup, I like to use a muffin tin as piping bags first. Place the soup in each section then stick it in the freezer overnight. Once they’re frozen, pop them out of the tin and place them in a freezer bag. This makes for easy portion sizes.

If you don’t have a muffin tin, you can pour the soup into ice cube trays then pop out the frozen cubes once they’re solid. Place them all in a freezer-safe ziplock bag where they will keep for up to 3 months.

We also really like the Souper Cubes! They are specifically designed for freezing soup.

How many servings are in this recipe?

This soup will make about six large servings – more if you are feeding children!

What kind of tomatoes do you use for the soup?

We use crushed tomatoes for this Instant Pot tomato soup recipe, but you can also use diced or whole peeled versions.

What is the best way to blend this soup?

An immersion blender is the easiest option because you don’t have to transfer it to a blender or food processor.

However, if you don’t have an immersion blender, that’s okay! Just be VERY careful when you transfer it to your blender or food processor because the soup will be very. hot.

Will this recipe work with fresh tomatoes instead of canned tomatoes?

This delicious soup recipe is best with canned crushed tomatoes, but if you have the chance to use fresh, garden-ripe tomatoes, by all means, do so! Just add them in at the very end and simmer for a few minutes.

Can this be made on the stovetop?

Absolutely! However, the preparation is slightly different.

You will want to dice your carrots and onion before heating them in a large pot over medium-high heat with oil or butter. Once the onion has softened, add garlic then tomatoes. Simmer until heated through. Transfer everything to a food processor OR use an immersion blender right in the pot and blend until smooth.

Can I use water instead of vegetable broth?

Yes, you can substitute the vegetable broth for additional water or chicken broth! Though we do recommend using some sort of stock to make it extra tasty. If you aren’t worried about making this Instant Pot tomato soup vegan, beef broth is also delicious!

Can I make this soup in the slow cooker?

For the most part, yes – using a few small changes.

Add all ingredients except broth to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Blend with an immersion blender, transfer back to the slow pot then stir in the vegetable broth before serving. This is especially helpful if you are running short on time during the week!

Instant Pot Tomato Soup

Yield: 6 bowls

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Print

Ingredients

• 1 28oz can crushed tomatoes
• 4 c. of broth, chicken or vegetable
• 2 carrot sticks, diced
• 2 tbsp. oil
• 2 tsp. Italian seasoning
• ½ tsp. salt
• ½ tsp. pepper
• 2 tbsp. of garlic, minced
• 1 onion, diced

Instructions

1. Set Instant Pot to SAUTÉ.
2. Add 1 tablespoon of oil. When oil is hot, sauté carrots and onion until onion is translucent.
3. Add garlic and sauté for 2 minutes.
4. Add tomatoes, broth, oil, and seasonings.
5. Close Instant Pot lid and pressure valve.
6. Pressure cook on high for 15 minutes. Let naturally release for 10 minutes.
7. Pour soup into a food processor and blend for 30 seconds or use an immersion blender directly in the pot.
8. Serve with basil, cheese, and/or croutons.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 1090mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 4g

Is this Instant Pot tomato soup recipe gluten-free?

Yes, it can be easily made gluten-free by using a GF vegetable broth. Any other ingredients are already naturally gluten-free! 

What brand of canned tomatoes do you use?

We’ve found that Muir Glen is the best canned tomatoes for making this soup! We love the texture and flavor. However, you can use any kind of crushed or pureed tomato you’d like.

Do I have to add salt?

No, but we do recommend adding some salt for taste! If using homemade vegetable broth, be sure to taste it before adding salt because some broths are naturally salty.

What is the best cheese to use when serving Instant Pot tomato soup?

We love using parmesan cheese on this soup. However, a white cheddar or even plain cheddar can be really delightful!

What are some possible variations of this recipe?

You can absolutely play around with this Instant Pot tomato soup recipe. Some ideas include:

• Add leftover chicken or beef
• Add a splash of heavy cream, milk or coconut milk to make it a more creamy soup,
• Add spices like cumin and paprika, etc.
• Use fresh herbs for extra flavor
• Adding fresh basil is also a great option!

What else can I serve with Instant Pot tomato soup?

We recommend serving it alongside a grilled cheese sandwich or a simple, cheesy quesadilla! You can also serve it with some avocado or a dollop of sour cream on top. I also love just having a nice loaf of homemade french bread.

What other vegetables can be added to this soup?

We love adding zucchini to this soup! However, feel free to add other veggies like carrots, celery and potatoes. Just be sure not to overcook them and you’ll want to cook the onions and garlic first.

More Instant Pot Soup Recipes:

• Instant Pot Ham Potato and Cheddar Soup
• Instant Pot Beef Stew

This delicious and easy Instant Pot tomato soup recipe is perfect for beginners who are just getting started with using an Instant Pot. It is really one of the best tomato soup recipes around, and it makes for the perfect weeknight meal – especially when you just want a hot bowl of soup.

The soup can also easily be made on the stovetop, in a slow cooker, or even in a blender! You can customize this recipe by adding your favorite herbs and spices, or by substituting different types of cheese. So get ready to enjoy a warm and comforting bowl of Instant Pot tomato soup on a chilly day!

The post Easy Instant Pot Tomato Soup Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Tomato Soup Recipe appeared first on What's in the Pot.