NON DAIRY CLAM CHOWDER RECIPE RECIPES

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INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES



Instant Vegetable Medley – Instant Pot Recipes image

Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.

Provided by The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Prep Time 5 minutes

Cook Time 2 minutes

Yield 4 servings

Number Of Ingredients 5

1 lb assorted non-starchy vegetables (such as cauliflower, carrots, and green beans)
2 tbsp extra-virgin olive oil
1 clove garlic (minced)
Fine sea salt and freshly ground black pepper
chopped fresh parsley (for garnish )

Steps:

  • Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
  • When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
  • Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
  • Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.

SLOW COOKER BROCCOLI CHEDDAR POTATO SOUP | BAKED BY RACHEL



Slow Cooker Broccoli Cheddar Potato Soup | Baked by Rachel image

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup recipe. A crowd pleasing must make soup, perfect for cool winter months.

Provided by Rachel

Categories     Soup

Total Time 285 minutes

Prep Time 15 minutes

Cook Time 270 minutes

Yield 6

Number Of Ingredients 13

1 C carrots (chopped)
1/2 C celery (chopped)
1 1/4 C yellow onion (chopped)
4 cloves garlic (minced)
3 1/2 C potatoes (peeled, cubed into small pieces)
4 C broccoli florets (chopped)
1 1/2 tsp dried thyme
1 1/2 tsp ground white pepper (or black pepper)
2 1/2 tsp salt
4 1/2 C chicken broth
1 1/2 C heavy cream
1/4 C all purpose flour (see notes)
8 oz Colby cheddar cheese (freshly shredded)

Steps:

  • Prepare vegetables as directed in the ingredient list. Add all prepared vegetables, seasoning and broth to the bowl of a 6-quart slow cooker. Cover and cook on high for 4 hours.
  • When initial cook time is up, in small batches, sprinkle shredded cheese over warm soup. Stir gentle to distribute and melt.
  • Whisk together heavy cream and flour. Pour into slow cooker. Stir gently to combine. Return lid and continue cooking for an additional 30-45 minutes.
  • Serve warm.

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