SOUP POT RECIPES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, celery, onion, and garlic. Saute until slightly softened, 3 to 5 minutes.
• Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de Provence, broth base, red pepper flakes, salt, pepper, and bay leaves into the pot. Close and lock the lid. Select low pressure. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

Steps:

• In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes; crumble meat. Add the onion, sweet potato and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.

  Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes., Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
  , For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. (You don't need the canola oil.) Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.