DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...
This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
Provided by Instant Brands Culinary Team
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
- Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
- Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
- Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
- When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
- Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
- Garnish soup with reserved bacon and green onions.
BEEF AND BARLEY SOUP – INSTANT POT RECIPES
Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time. Try this recipe using the Ace Plus Blender, click this link
Provided by Ace Blender Cookbook by America's Test Kitchen
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2-4 people
Number Of Ingredients 13
Steps:
- Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to Ace blender along with broth, carrot, and soy sauce. Lock lid in place, then select Soup Program 1 (for chunky soups).
- Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.
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STEAK SOUP RECIPE | ALLRECIPES
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category Beef Soup
Calories 361.1 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category Beef Soup
Calories 361.1 calories per serving
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
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BEEF AND BARLEY SOUP – INSTANT POT RECIPES
Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time.
Try this recipe using the Ace Plus Blender, click this link
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.
See details
SUNDAY BOILED DINNER RECIPE: HOW TO MAKE IT
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime.
We've been married 38 years and have two sons and two granddaughters.
-Arlene Oliver, Bothell, Washington
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Dinner
Calories per serving
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
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From recipes.instantpot.com
Reviews 5
Cuisine Thai
Reviews 5
Cuisine Thai
- Serve warm over rice, garnished with chopped cilantro or basil.
See details
SUNDAY BOILED DINNER RECIPE: HOW TO MAKE IT
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime.
We've been married 38 years and have two sons and two granddaughters.
-Arlene Oliver, Bothell, Washington
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Dinner
Calories per serving
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
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COCONUT CHICKEN CURRY – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Thai
Reviews 5
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