SCALLOP POTATOES WITH MUSHROOM SOUP RECIPES

Name: Creamy Scalloped Potatoes
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 1/2 lbs potatoes (peeled and cut into 1/4 inch slices); 1 tbsp dried parsley; 1/2 tsp kosher salt; 1/2 tsp onion powder; 1/2 tsp fresh thyme; 1/4 tsp pepper; 1 cup chicken broth (or vegetable); 3 tbsp butter; 3 tbsp flour; 3/4 cup milk; 1 tbsp spicy brown mustard; 1/4 tsp nutmeg; 1/2 cup shredded cheddar

CREAMY SCALLOPED POTATOES – INSTANT POT RECIPES

Creamy Scalloped Potatoes – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 lbs potatoes (peeled and cut into 1/4 inch slices)
1 tbsp dried parsley
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp fresh thyme
1/4 tsp pepper
1 cup chicken broth (or vegetable)
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 tbsp spicy brown mustard
1/4 tsp nutmeg
1/2 cup shredded cheddar

Steps:

Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
When the time is up, quick-release the pressure.
Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
When butter is completely melted, sprinkle in flour and stir until smooth.
Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES

Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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