This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable stock.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil and mushroom casserole
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

Print

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.

Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

Print

Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

The post Mediterranean Ground Turkey Stew appeared first on iFoodReal.com.

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It’s easy, filling, and drenched in flavor.

We also love this chicken and broccoli stir fry and cauliflower stir fry!

This might not be a traditional stir fry recipe but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better!

This gluten-free, healthy dinner recipe is perfect for any occasion and rivals any takeout.

Why You’ll Love This Recipe

• Naturally flexible: Stir fries are great for using up those lingering vegetables in the fridge. Also gives you the chance to use up any type of rice or noodles you have in your pantry.
• Easy: No need to make separate stir fry sauce. Everything is sautéed to perfection in coconut oil, then seasoned with soy sauce for a delicious stir fry taste.
• Healthy: No store-bought sauce plus broccoli is high in fiber and vitamin C, and mushrooms are low in calories and a great source of vitamins, minerals, and antioxidants.
• Delicious: This stir fry was delish! Crunchy, with satisfying umami flavor and filling!

Ingredients for Broccoli Mushroom Stir Fry

You might not need an extra trip to the grocery store, the ingredient list for this broccoli mushroom stir fry recipe is very simple.

• Portobello mushrooms: They are meaty and add a lot of flavor. You’ll need to chop 2 large mushrooms.
• Broccoli: Chop up 2 fresh heads of broccoli with stalks.
• Walnuts: Coarsely chopped, or you can buy pieces for a less expensive option.
• Frozen peas: You can add frozen peas straight from the freezer or use fresh peas.
• Onion: Finely chopped onions add delicious flavor. I recommend yellow onion, it’s the perfect balance between sweet and sharp.
• Soy sauce: Choose from regular soy sauce, liquid aminos or tamari.
• Coconut oil: I highly recommend not to substitute, it adds flavor.
• Toasted sesame oil: This oil adds stir fry flavor. It is an optional ingredient, so be sure to use only toasted sesame oil. Regular sesame oil does not have that special flavor.
• Green onion: A garnish of finely chopped green onion adds a nice chive flavor to the dish.
• Brown rice: I used long grain brown rice. Brown basmati rice or jasmine brown rice will work too.
• Salt: Just a pinch to flavor the rice.

How to Make Broccoli and Mushroom Stir Fry

Broccoli and mushroom stir fry is an easy weeknight dinner you’ll be dishing up in less than an hour.

Here’s a quick overview, there is a recipe card with full measurements and instructions below.

• Prep the rice: Get your rice cooking while prepping other ingredients. I made brown rice in Instant Pot, you can also cook it on the stove. In any case, you want rice to be al dente.
• Toast walnuts: Add walnuts to a hot non-stick wok and cook on medium heat until golden brown. I toasted mine for 2-3 minutes, then in the last 30 seconds, stirred in 1/2 tablespoon soy sauce. Transfer to a medium bowl.
• Sauté onion: Add 1/2 tablespoon coconut oil to the same wok and sauté onions until translucent, stirring occasionally. Then add them to the bowl with the walnuts.
• Stir fry mushrooms: In the same wok on high heat, add coconut oil and mushrooms, and cook until golden brown. Stir in soy sauce and transfer to the same bowl with walnuts and onion.

• Cook broccoli: Add remaining coconut oil and cook broccoli until soft but not overcooked. Stir in 1 tablespoon soy sauce.
• Combine: Add walnuts, onion, and mushrooms back into the pan. Fluff rice and pour into the wok. Toss in the peas along with the remaining soy sauce and sesame oil. Stir and sauté on high heat until heated through.
• Garnish and serve: Stir in green onions, remove from heat and enjoy!

What Is the Best Way to Prep Broccoli?

I like to use both broccoli crowns and broccoli stalks because they’re highly nutritious, add crunchy texture, and eliminates waste.

First remove the stalks, peel their thick skin with a vegetable peeler and slice into bite-size pieces.

Then cut broccoli florets into uniform size pieces.

More Tips for Best Results

These simple tips are what make this broccoli and mushroom recipe incredibly flavorful.

• Season each vegetable with soy sauce: Important to add a splash of soy sauce at the end of toasting nuts and each vegetable. It adds a lot of flavor without using store-bought stir fry sauce or other sauce ingredients such as cornstarch and rice vinegar, making this recipe healthy and simple.
• Use al dente brown rice: For the best taste and look, make sure rice is al dente when adding to the wok to prevent mushy rice.
• Don’t skip coconut oil: Coconut oil has a high smoke point and adds a slightly sweet, nutty flavor. If you use a different oil, the taste will not be the same.
• Use brown mushrooms: Baby Bella mushrooms or brown mushrooms such as cremini mushrooms or shiitake mushrooms are OK, but not white mushrooms. Brown mushrooms have a deep, earthy flavor where white mushrooms are much milder in taste.
• Have all ingredients ready to go: Use that 10 minutes prep time and have everything ready. Then you can quickly stir fry on medium-high heat stirring constantly for the perfect stir fry.
• Type of wok: I have this ceramic non-stick wok which allows me to use less oil. You can use a regular wok but you might have to add more oil.

What to Serve Broccoli Mushroom Stir Fry with?

This delicious stir fry is a meal on its own but if you would like to add protein, these easy recipes can be cooked at the same time as stir fry:

• Air fryer shrimp
• Baked boneless chicken thighs
• Air fryer chicken breast

How to Store and Reheat

Store: Stir fry is best served fresh but will last in the refrigerator for up to 3 days, if stored in an airtight container.

Freeze: I do not recommend freezing this dish because walnuts and veggies become soggy once thawed.

FAQs

More Broccoli and Mushroom Recipes to Try

• Sauteed broccoli
• Ground turkey and broccoli pasta
• Ground turkey, broccoli and potato skillet
• Healthy chicken broccoli casserole
• Mushroom and bean soup

More Stir Fry Recipes to Try

• Healthy chicken stir fry
• Buckwheat stir fry
• Chicken asparagus stir fry
• Beef stir fry recipe
• Cabbage stir fry
• Shrimp and vegetable stir fry
• Chicken and mushrooms

Print

Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

Course Dinner

Cuisine Asian

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 377kcal

Author Olena Osipov

Ingredients

For Brown Rice:

• 1 cup long grain brown rice uncooked
• 1 1/2 cups water
• Pinch of salt

For Stir Fry:

• 1 small onion finely chopped
• 2 large portobello mushrooms coarsely chopped
• 2 large broccoli stalks including stems, coarsely chopped
• 1 cup walnuts coarsely chopped
• 3 tablespoons soy sauce or liquid aminos divided
• 2-3 tablespoons coconut oil divided
• 1 1/2 cups peas frozen or fresh
• 2 teaspoons sesame oil optional
• 4 green onion sprigs finely chopped

US Customary – Metric

Instructions

• Add rice, water and salt to a medium pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook brown rice in Instant Pot or any other proven al dente method.
• Meanwhile, preheat non-stick wok on medium heat, add walnuts and cook for 2-3 minutes or until golden brown, stirring occasionally. In the last 30 seconds, stir in 1/2 tablespoon soy sauce, transfer to a medium bowl and set aside.
• Return wok to medium heat, add 1/2 tablespoon coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.
• Increase heat to high, add 1/2-1 tablespoon coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tablespoon soy sauce and transfer to the same bowl with walnuts.
• Add remaining 1/2-1 tablespoon coconut oil, broccoli and cook for a few minutes until softer but not overcooked. In the last 30 seconds, stir in 1 tablespoon soy sauce.
• Transfer all ingredients from a bowl to the wok with broccoli. Fluff rice with a fork and add to the wok. Add peas, remaining 1 tablespoon soy sauce and sesame oil (if using). Stir and saute stir fry on high heat for about 1-2 minutes or until heated through.
• Add green onions, stir gently, remove from heat and serve hot.

Notes

• Store: Refrigerate covered in an airtight container for up to 3 days.
• I don’t recommend to freeze this stir fry because vegetables and nuts will become soggy.

Nutrition

Serving: 1.67cups | Calories: 377kcal | Carbohydrates: 50g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 344mg | Fiber: 10g | Sugar: 8g

The post Broccoli Mushroom Stir Fry appeared first on iFoodReal.com.

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work. Ready to serve in just over 30 minutes, this hearty soup is a quick weeknight dinner!

If you prefer the traditional pasta dish, Instant Pot lasagna is perfect for cold weather too!

Kids love this Instant Pot lasagna soup! And busy cooks love it because it’s easier to make than chicken lasagna roll ups, zucchini lasagna, and zucchini lasagna rolls.

Plus the cheesy topping makes it extra delicious, I call that a winner!

Why You’ll Love This Recipe

• Satisfy your lasagna fix: Loaded with ground beef, tender noodles, Italian seasoning, rich tomato broth, and cheese, this recipe is full of traditional lasagna flavor packed in a delicious Instant Pot soup.
• No need to pre-cook the noodles: You can add uncooked pasta right to your electric pressure cooker.
• Quick and easy: Lasagna soup in Instant Pot is fully ready in 33 minutes!
• One pot meal: I love Instant Pot recipes because you can saute and cook all ingredients in same pot!

Ingredients for Instant Pot Lasagna Soup

The ingredients for Instant Pot lasagna soup are very simple, here’s what you’ll need.

• Onion: Yellow onion, finely chopped.
• Garlic: Freshly minced garlic cloves is best for flavor, jarred minced garlic can be used in a pinch.
• Ground beef: I like using extra lean ground beef, a fattier ground beef will have more grease and drippings.
• Diced tomatoes: Aim for a can of low sodium diced tomatoes to avoid added sodium.
• Marinara sauce: Homemade marinara sauce is my top choice for lasagna soup, you can use your favorite store-bought variety.
• Chicken broth: Really any broth will add a rich flavor to your soup. Choose from low sodium chicken broth, vegetable broth, or beef broth.
• Lasagna noodles: You’ll need 8 sheets uncooked and broken into pieces.
• Seasoning: Italian seasoning, salt, and pepper.
• Parmesan cheese: If possible, use freshly grated Parmesan cheese for best flavor.
• Fresh herbs: Finely chopped fresh parsley or fresh basil for classic lasagna flavor.
• Garnish ideas: Ricotta cheese, more parmesan cheese, parsley, and basil.

How to Make Lasagna Soup in Instant Pot

Here are the step-by-step directions for making this lasagna soup recipe in Instant Pot. It’s really simple and everything is done right in your Instant Pot, anyone can make it!

You’ll also find a full recipe card below.

• Preheat: Press the Sauté button and wait until the display says Hot, it takes a few minutes but you want it to be Hot before adding anything to it.
• Add meat and aromatics: Add onion, garlic, ground beef and cook for 7-10 minutes. Use a wooden spoon to break it into small pieces, once it’s mostly cooked through press Cancel.
• Combine remaining ingredients: Now add in the diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Then stir, making sure the noodles are separated.
• Pressure cook: Close the lid and set the valve to Sealing. Press Pressure Cook on High or Manual for 3 minutes.
• Release pressure: After pressure cooking, let soup stand for 5 minutes and then turn valve to Venting to release remaining pressure.
• Finish soup: Sprinkle with parmesan cheese, parsley or basil and stir. If you have time, let it sit for up to 15 minutes for flavors to mingle.
• Garnish and serve: Add a dollop of ricotta cheese, more Parmesan cheese and herbs, and serve hot.

Tips for Best Results

These easy tips help make this the best Instant Pot lasagna soup! It will jump up to the number one spot of your soup recipes list.

• Separate lasagna noodles: After adding all ingredients, give it a gentle stir. You want the pasta submerged in liquid, so it cooks evenly but separated. This way it won’t stick while cooking.
• To thin out the soup: It’s normal for soup to thicken as it sits and especially the next day. Thin it out only with broth to avoid diluting the flavor with water. I added 2 cups more in a few hours. You can also season it more with Italian seasoning, salt and pepper.
• Don’t release pressure immediately: Don’t do Quick Release. Wait 5 minutes, otherwise soup will splatter a lot through the venting valve.
• Let it stand: Just for 10-15 minutes to let flavors marry each other.

What Are the Best Noodles to Use?

You can use any wavy lasagna noodles. This time I used regular pasta.

Whole wheat lasagna noodles or Kamut noodles can be used, I would cook soup for 4 minutes then.

For brown rice or gluten-free lasagna noodles, you’ll want to pressure cook soup for 2 minutes. Also they will fall apart a bit more.

You could also use other short noodles like farfalle (bowtie pasta) and penne pasta.

Other Variations

We love this twist on lasagna, it’s super versatile too. Here are some fun variations to try.

• Add veggies: Load up soup with vegetables and feel good about serving your family one of healthy Instant Pot recipes. 2-3 cups of chopped zucchini, carrots, celery, mushrooms, or bell peppers are just a few ideas.
• Use ground turkey: Make soup healthier by swapping beef for ground turkey. You could even use ground chicken. Don’t forget to use oil for sauteing the meat then.
• Add Italian sausage: Use half ground Italian sausage and half ground beef. There is the possibility you would have to drain some fat.
• Stir in cheeses in the pot: Get more cheesy and creamy taste by slowly mixing in up to 1-2 cups of freshly shredded mozzarella cheese or ricotta cheese.
• Make it dairy-free: Omit Parmesan cheese and top with dairy-free ricotta cheese.
• Add spinach: Boost nutrition and add more color with 2-3 cups of fresh baby spinach.
• Make it lighter: Use a leaner meat such as ground turkey and skip the ricotta cheese, or top with cottage cheese or shredded mozzarella.

How to Top and Garnish Lasagna Soup

It’s all about the toppings! I like to keep things simple and use what I have on hand. You can add all or any of these ingredients on top to add flavor to the soup:

• Ricotta cheese: My personal favorite, I love the rich creaminess.
• Parmesan cheese: Shaved or grated parmesan cheese is always a popular choice for Italian dishes.
• Mozzarella cheese: For a mild, salty taste plus it melts into gooey deliciousness.
• Fresh herbs: Add extra flavor and make your soup beautiful with parsley or basil.

And of course serve pressure cooker lasagna soup with crusty bread or whole grain bread!

How to Store and Reheat

Store: Refrigerate soup leftovers for 2 days. Technically it can last for 3-4 days but I find pasta becomes too soggy after 2 days.

Reheat: In a microwave or small pot on the stove. You can also reheat right in Instant Pot on Sauté mode if you are planning to consume all the leftovers. It’s best practice to reheat only what you will eat.

Freeze: I don’t recommend to freeze this soup as noodles become mushy once thawed.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot bolognese
• Instant Pot ground beef stroganoff
• Instant Pot chicken pasta
• Instant Pot spaghetti
• Instant Pot goulash

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot vegetable soup
• Instant Pot minestrone soup
• Instant Pot potato soup

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Instant Pot Lasagna Soup

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work than a lasagna. On your table in just over 30 minutes!

Course Soup and Stew

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Pressure Up&Down Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 8 servings

Calories 278kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 pound ground beef extra lean
• 15 ounces can diced tomatoes low sodium
• 2 cups marinara sauce
• 6 cups chicken broth low sodium
• 8 lasagna noodles broken into pieces
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/3 cup Parmesan cheese grated
• 1/4 cup parsley or basil finely chopped
• Ricotta cheese, parmesan cheese, parsley or basil for serving

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and ground beef. Saute for 7-10 minutes, stirring often and breaking meat into small pieces. Meat should not be browned. Press Cancel.
• Add diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add Parmesan cheese, parsley or basil, stir the soup and I recommend to let it sit for 10-15 minutes uncovered or half way covered to allow the flavors to meld, if you have time.
• Garnish individual bowls of soup with more Parmesan cheese, ricotta cheese and more parsley or basil. Serve hot with a slice of bread.

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 539mg | Fiber: 3g | Sugar: 5g

The post Instant Pot Lasagna Soup appeared first on iFoodReal.com.

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and seasoned chicken. This cheesy baked dish is full of flavor and family approved.

If you love lentils, you might also like this chicken lentil soup and green lentil curry.

I have updated this reader favorite chicken lentil casserole recipe to make it better! The flavors are all the same but I have shortened the list of ingredients to make things easy for you. Also lentils come out more firm and casserole is less watery! Hooray!

Chicken and lentils is one of my favorite healthier comfort meals to make at the end of a busy week, it’s been in high rotation for years and makes delicious leftovers. Pair it with a creamy salad and it’s bound to find a spot on your winter rotation.

Why You’ll Love This Recipe

• Balanced meal: My rule of thumb for a healthy casserole is complex carbs in moderation, more lean protein and veggies, and keep cheese to reasonable amounts.
• Healthier casserole: Lentils are a great source of plant-based protein, fiber and complex carbs. Combined with chicken and vegetables, and you have one powerhouse meal.
• Simple ingredients: All ingredients fall into the kitchen staple category, and budget friendly.
• Cleans out pantry and fridge: Cooking casseroles at home is a fun and creative way to use up what you have on hand. Change up flavor, texture, and color by switching vegetables and spices.
• Versatile: This chicken and lentil recipe is the definition of versatility. It’s an easy oven to table recipe, make ahead for meal prep and enjoy throughout the week for lunch or dinner, it’s a crowd pleaser, and freezer friendly. You can even omit the chicken for a meatless dish.

Ingredients for Tex Mex Chicken and Lentil Casserole

The list of ingredients might seem long but really they are mostly spices that repeat themselves. I just broke down the chicken and lentils casserole recipe nicely for you.

• Green lentils: Uncooked lentils will need to be rinsed and drained. Brown lentils are the best substitute if you do not have green lentils.
• Chicken broth: I wanted to add lots of flavor, so I used low sodium chicken broth instead of water. Vegetable broth would work great too.
• Chicken: I like using boneless skinless chicken breasts, but chicken thighs work just as well. You’ll want to chop them into bite size pieces.
• Aromatics: Fresh garlic cloves and onion.
• Bell peppers: You’ll need 2 large peppers chopped. I had yellow pepper and red bell pepper on hand, use what you have.
• Diced tomatoes: Canned diced tomatoes helps create the sauce while adding acidity and texture. I always recommend low sodium to help control sodium levels.
• Corn: Frozen corn or corn drained from a can.
• Green chilies: A small 4 ounces can of diced green chilies for a touch of heat.
• Cheese: Shredded Tex Mex or Colby Jack cheese.
• Spices: A combination of cumin, taco seasoning, salt, and pepper gives this dish its Tex Mex flavor.
• Oil: You’ll need a bit of oil for sautéing the vegetables and chicken, olive oil or avocado oil are my go-to.
• Cilantro: Optional garnish, but fresh cilantro adds the perfect pop of color and flavor.

How to Make Chicken and Lentil Casserole

Here’s a quick overview how to make this chicken lentil casserole. Cook lentils, sauté chicken and veggies, combine and bake. It’s very simple!

There is a recipe card below with full instructions.

• Cook lentils: To a medium pot, add lentils, chicken broth and salt. Bring to a boil then reduce heat and simmer covered for 20 minutes. Set aside.
• Cook chicken: While your lentils simmer, heat a large skillet on high heat and add oil to coat. Next, add cubed chicken, cumin, taco seasoning, salt, pepper, and cook for 6-7 minutes. Halfway through, drain liquid into a large bowl. Then transfer browned chicken into the same large bowl and set aside.
• Prep your oven: Preheat oven to 375 F.

• Sauté vegetables: Heat the same skillet on medium high heat and add oil. Sauté onion, garlic, and bell peppers with taco seasoning, cumin, and salt for 5-7 minutes or until golden brown. Stir occasionally to prevent burning.
• Combine: Transfer sautéed veggies to the bowl with chicken, then add cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with a spatula.
• Bake: Pour the mixture into a 9 x 13 baking dish and gently press until leveled. Place in the oven uncovered for 30 minutes. Remove from oven, sprinkle with cheese, and bake for another 10 minutes until cheese has melted.
• Rest and serve: Cover casserole with foil and let it stand for 30 minutes. Garnish with cilantro and serve.

Tips for Best Results

Here are some tips I’ve learned from my many, many times of making chicken and lentils.

• Pre-cooking lentils: Rinse them first and do not soak. We want to cook them but not completely, so they still soak up the liquid and flavors during baking as a casserole. After pre cooking, lentils should still be firm and if there is any liquid at the bottom of the pot, drain it.
• Save liquid from chicken: During sautéing most store-bought chicken releases water, some more and some less. Drain it into the bowl in which you will be mixing all casserole ingredients and keep cooking chicken until it is a little bit golden brown. Your chicken will be full of flavor!
• If using other lentils: The baking time and texture can vary, so keep an eye on the casserole.
• Bake uncovered: Leaving your casserole uncovered allows the steam to escape and therefore less liquid, you don’t want your casserole soupy. Baking uncovered also promotes browning and crisping.
• Let casserole stand before slicing: Really you could eat it right away but it’s not ideal. You want your casserole to sit, the ingredients to marry each other and soak up the juices. Then it’s the best!

What Are the Best Lentils to Use?

You can use green lentils or brown lentils, they are similar with a few differences. Green lentils have a slightly more peppery flavor and retain their shape when cooking, making them perfect for this recipe. However brown lentils work too, they contain slightly higher levels of fiber, have an earthy taste, and need less time to cook.

You can also use French lentils or Puy lentils. French lentils are a variety of green lentils that are smaller in size with a darker hue, and have a nutty and peppery, slightly earthy flavor. They hold their shape better than any other type of lentil and don’t turn to mush.

Then you have Puy lentils which are French lentils grown in the Puy region of central France. Because they are grown in a distinct place the taste is more peppery.

You can also use red lentils but casserole will come out more mushy as red lentils fall apart more. I also recommend to pre-cook red lentils only for 10 minutes.

Variations

Here are some creative ways to make this casserole your own.

• Other vegetables: Sauté mushrooms and zucchini with the bell peppers. You could also add right into the casserole as a mix-in up to 1 cup of chopped cauliflower, broccoli, eggplant, sweet potato, peas, green beans or celery.
• Add leafy greens: Spinach, kale, collard greens, or Swiss chard.
• Make vegetarian: Omit chicken and use vegetable broth for a deliciously filling vegetarian recipe.
• Use other spices: Instead of taco seasoning use chili powder to taste or cayenne pepper for more heat.
• Omit diced green chilies: Use chopped seeded jalapeno or poblano peppers instead, or omit and use more dried spices with heat.
• If not a fan of cilantro: I love cilantro but I know it’s not for everyone, you can omit or use fresh parsley instead.
• Lime: Squeeze lime juice on top of finished casserole for an extra burst of flavor.

What Goes Well with Chicken and Lentils?

Casseroles are thought to be an all-in-one-meal, but there are tons of perfect side dishes to serve alongside it.

• Some creamy salads like this cucumber salad or a simple avocado salad. Or other simple salads such as healthy coleslaw, and fresh avocado corn salad.
• Tortilla chips or tortillas. Even crusty bread, almond flour cornbread, or naan would be delicious.

• Serve next to or over a bed of Instant Pot long grain white rice or Instant Pot basmati rice.
• Potatoes, whether they be healthy mashed potatoes, Instant pot baked potato, or roasted potatoes.
• French fries or tater tots would make the kids extra happy.

Can I Make It Ahead?

Yes, you can make it ahead of time and store in the fridge or freezer.

1-2 days ahead: You can keep casserole mixture in a bowl or in a baking dish covered with plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: You can freeze leftovers in an airtight container for 3 months.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Lentil mushroom casserole
• Instant Pot lentil soup
• Slow cooker lentil soup
• Lentil spinach soup
• Instant Pot dal

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Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 443kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

For Lentils:

• 1 1/2 cup green lentils uncooked, rinsed & drained
• 2 cups chicken broth low sodium
• 1/8 teaspoon salt

For Chicken:

• 2 pounds boneless skinless chicken breasts chopped
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying

For Vegetables:

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 2 large bell peppers chopped
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon cumin ground
• 1/8 teaspoon salt
• 1 tablespoon oil for frying

Other Add-Ins:

• 14 ounces can diced tomatoes low sodium
• 2 cups corn frozen or canned (drained)
• 2 cups Tex Mex or Colby Jack cheese shredded & divided
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1 cup cilantro chopped & divided

US Customary – Metric

Instructions

• In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
• Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
• Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
• Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
• Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
• Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
• Garnish with remaining cilantro, cut into 8 slices and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container up to 3 months.
• Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g

The post Tex Mex Chicken and Lentil Casserole appeared first on iFoodReal.com.

Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium chicken broth. You can also use beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

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Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

Print

Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

Instant Pot Sweet Potato Casserole is a fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

This Instant Pot sweet potato casserole is a hybrid between my healthy sweet potato casserole, healthy mashed sweet potatoes and candied pecans topping I “borrowed” from the arugula beet salad.

A lot of sweet potato casseroles are finished with a marshmallow topping but we love the added crunch from the pecan streusel. It’s so delicious, it’s practically a dessert!

Why You’ll Love This Recipe

• Saves the space: Your stove will have more space thanks to this Instant Pot recipe, it’s so convenient on a busy Thanksgiving day!
• Wash less dishes: The beauty of this casserole recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.
• Healthier: Help yourself to a big serving, this sweet potato casserole has no refined sugars. It’s naturally sweetened and perfectly creamy.
• Easy recipe: This simple side dish is made in one pot and ready in 30 minutes from start to finish! Baking is optional, see tips below.
• Delicious: Enjoy all the classic flavors in every bite! Deep sweet potato, lightly sweetened pecans, a touch of maple syrup, and warm spices.

Ingredients for Instant Pot Sweet Potato Casserole

A small handful of everyday staples is all you need to make this Instant Pot sweet potato casserole recipe.

It may be a holiday favorite, but you can make this tasty side any time!

• Sweet potatoes: Choose fresh sweet potatoes that are firm with red, brown, or light skin and make sure there is no discoloration or root growing off of them.
• Butter: I used unsalted butter but you can swap with coconut oil, ghee, or vegan butter. If using salted butter I recommend decreasing the amount of extra salt.
• Whole milk: Helps make the mashed sweet potatoes creamy. I like whole milk but you can also use almond milk, soy milk, oat milk, coconut milk from the carton, or any plant based milk for a dairy-free version.
• Maple syrup: Liquid sweetener is divided between the sweet potatoes and pecan topping. Pure maple syrup is best for flavor, honey can be used as well.
• Seasoning: Cinnamon, pure vanilla extract, salt, pepper, and dried rosemary.
• Pecans: You’ll need 1 cup coarsely chopped nuts.

How to Make Sweet Potato Casserole in Instant Pot

Here’s a quick overview of how to make sweet potato casserole in Instant Pot using any electric pressure cooker, I used my 8 quart Instant Pot.

There is a full recipe card below with measurements and instructions.

• Toast pecans: Sauté nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating Instant Pot after you press Sauté and until display says Hot takes 3-4 minutes.
• Make pecan topping: Add rosemary, maple syrup and stir until well coated. Transfer to a bowl and press Cancel button on your Instant Pot.
• Cook sweet potatoes: Add water, sweet potatoes, and salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release.
• Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper. Use a potato masher to mash until smooth.
• Assemble: Transfer sweet potato mixture to a square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.

Can I Substitute Yams for Sweet Potatoes?

Yes and no. People often get sweet potatoes and yams mixed up but they each have a different look and taste.

Red orange skinned sweet potatoes often are labeled “yams” at grocery stores in North America. Although yams are entirely different, they are rarely found in North American grocery stores.

Sweet potatoes have a smooth reddish-brown skin and their orange flesh is soft and sweet when cooked. True yams have a rougher dark brown skin comparable to tree bark, their flesh is a lighter beige and they are more dry and starchy like a regular potato with an earthy, neutral taste.

So use sweet potatoes only and more likely you won’t find true yams in a store near you, they are in specialty stores.

Should I Bake It in the Oven?

We enjoy this Instant Pot sweet potato casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking this yam casserole for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

More Tips for Best Results

• Use cold water: Cook potatoes in cold water. The potato starch reacts as soon as it touches warm or hot water which leads to uneven cooking.
• To add marshmallow topping: Are you team marshmallow? Add marshmallows with or without the pecans, you will have to bake it. After you’ve transferred the sweet potato mixture to the baking dish, add marshmallows on top and bake at 350 F for 20 – 30 minutes until melted and browned. Then sprinkle with pecans, if you like, and serve.
• Other nuts: You can substitute walnuts for pecans.
• Drain sweet potatoes well: Avoid a watery Instant Pot sweet potato casserole by draining the potatoes really well.

Serving Suggestions

There are so many dinner and other side dish options that pair perfectly with sweet potatoes, a few of our favorites include:

• Boneless turkey breast roast
• Instant Pot turkey breast
• Healthy green bean casserole
• Apple sausage stuffed butternut squash
• Cauliflower stuffing

Enjoy and browse all my healthy Thanksgiving recipes for easy menu planning!

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Reheat: Warm up casserole in the oven at 350 degrees F for 15-20 minutes.

Can I Make It Ahead of Time?

Yes, whenever there’s a chance to make a big meal less stressful I meal prep whatever I can.

Follow the sweet potato casserole recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

FAQs

More Sweet Potato Recipes to Try

• Sweet potato egg breakfast casserole
• Healthy oven roasted sweet potatoes
• Tex Mex sweet potato skillet
• Sweet potato and eggs
• Air fryer sweet potato fries
• Sweet potato pizza crust
• Sweet potato hummus

More Instant Pot Recipes

• Instant Pot mashed potatoes
• Instant Pot baked potatoes
• Instant Pot chicken and potatoes

Browse more of healthy Instant Pot recipes.

Print

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

Pecan Topping:

• 1 cup pecans coarsely chopped
• 2 tbsp maple syrup or honey
• 1/2 tsp dried rosemary minced

Casserole:

• 2 lbs sweet potatoes peeled & sliced into thick rounds
• 1/2 cup water
• 2 tbsp butter or coconut oil
• 1/4 cup whole milk
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 3/4 tsp salt divided
• Ground black pepper to taste

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). Add pecans and toast until fragrant, stirring occasionally (takes about 7 minutes).
• Add rosemary, 1 tablespoon maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
• Add water, sweet potatoes and 1/4 teaspoon salt. Liquid should not cover the potatoes. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After cooking, release pressure immediately by turning pressure valve to Venting. Drain sweet potatoes very well.
• Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 teaspoon salt, pepper and mash until smooth.
• Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
• We enjoy it as is or you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.
• Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Fiber: 6g | Sugar: 14g

The post Instant Pot Sweet Potato Casserole appeared first on iFoodReal.com.

This easy Instant Pot Kidney Beans recipe is a foolproof, no soak method for perfectly tender beans. A quick way to add flavorful plant-based protein to any dish!

If you’re looking for other Instant Pot beans, try my Instant Pot black beans and Instant Pot chickpeas.

Instant Pot kidney beans have been a real lifesaver. They’re affordable, healthy, and incredibly versatile. Not to mention quicker and easier than cooking dried beans on the stovetop, with no pre-soaking required!

These homemade kidney beans are more flavorful than canned beans with much better texture. After 1 hour you’ll have perfect plump beans to add into soups, stews, and chilis.

Why You’ll Love This Recipe

• Foolproof recipe: I tested this recipe 3 times to make sure beans come out perfect and not mushy.
• Perfect shape: So you can make them for salads like Mexican bean salad and don’t worry about final results.
• Budget-friendly: Dried beans are cheaper than canned and great for making large batches. Save money and eat healthy!
• You’ll avoid BPA: Using quality dried kidney beans means no aluminum cans, no added salt or any other extras.
• Delicious: Can’t compare to canned beans, they’re delicious if you enjoy them freshly cooked.
• So many uses: Beans are the perfect addition to chili recipes, soups, casseroles and salads. You can even use the bean broth, see recommended uses below.

Ingredients for Instant Pot Kidney Beans

It only takes 3 ingredients to make perfect Instant Pot kidney beans.

• Dried red kidney beans: Most bulk sections of grocery stores have dried kidney beans. No soaking is required, but you will need to rinse them with cold water and drain after to get any dirt off.
• Cold water: Make sure to use cold water, warm or hot water with skew the cook time.
• Salt: Adding a touch of salt before pressure cooking adds flavor.

How to Cook Red Kidney Beans in Instant Pot

Other recipes call for 40-45 minutes but I found my beans very mushy in that time frame. Here is how to cook kidney beans in Instant Pot with 1 minute prep time and 25 minutes cook time.

There is a recipe card with full instructions below.

• Prep the beans: Rinse kidney beans in a medium mesh sieve under cold water and drain completely. Don’t soak.
• Combine ingredients: Add rinsed beans and cold water to the Instant Pot, then sprinkle with salt to taste and close the lid.
• Cook on High pressure for 25 minutes: Set pressure vent to Sealing and, depending on the model, press Pressure Cook on High or Manual button.
• Natural pressure release: Let pressure come down on its own with Natural Release, it will take roughly 20 minutes. Then turn valve to Venting to release remaining pressure. Don’t do Quick Release because beans won’t be cooked and pressure will destroy their outer shell.
• Rinse, drain, and serve: Rinse with cold water right away and drain. Use in recipes or store for later use.

Tips for Best Results

Here are my expert tips for the best Instant Pot kidney beans.

• Use cold water: Warm or hot water will change the coming to pressure time of any electric pressure cooker and beans will not cook properly.
• Don’t skip salt: A pinch of salt brings out the flavor in beans and they’ll taste much better.
• Add seasonings if you want: Extra seasonings is not necessary, especially if you cook kidney beans for using in soups and stews. But you can add flavor by replacing water with vegetable broth or add seasonings like a clove of garlic, onion powder, cumin, chili powder, Italian seasoning, oregano, smoked paprika, or bay leaves.
• Use exact measurements: Whether you make a single batch, double or triple the recipe, be sure to use exact measurements as listed in the recipe to end up with perfectly cooked beans. Because less or more water will increase or decrease pressure build up time thus cooking time.
• After cooking, a lot of liquid is normal: You need it, so kidney beans stay submerged in water and cook fully.
• Drain and rinse beans immediately: After cooking don’t leave the beans in hot broth. They can become mushy as they will keep cooking.

Do I Have to Soak the Beans?

No. Soaking the beans rehydrates them so they cook faster, but the Instant Pot does that for you. So all you need to do before pressure cooking the beans is rinse and drain them.

You can’t cook soaked beans using this recipe, the pressure cook time is for dried beans not previously soaked. They will come out mushy if you soak the beans.

What Can Instant Pot Kidney Beans Be Used for?

You’ll love having a batch of Instant Pot red kidney beans on hand, there are so many great uses for them!

We love adding kidney beans to healthy turkey chili, ground chicken chili, and Tex mex spaghetti squash.

They also make a great salad topping, are the perfect compliment to Instant Pot long grain white rice, bulk up a burrito, or make British-style beans on toast garnished with fresh parsley.

Leftover broth is great for making soups like mushroom bean soup or vegetarian borscht (sub with some chicken broth to avoid overpowering flavor of the bean broth).

How to Store

Store: Cooked kidney beans should be stored in an airtight container, and will last in the refrigerator for up to 5 days.

If you’d like to use them in place of canned beans, 1.5 cups drained cooked beans would equal a standard 15 ounces can.

Freeze: I like to freeze beans in individual servings that equal a 15 ounce can of drained beans. To do that, drain and rinse kidney beans with cold water. Transfer 1.5 cups into a resealable freezer-safe bag, let air out, seal, and freeze for up to 6 months.

FAQs

More Instant Pot Recipes to Try

• Instant Pot rice and beans
• Instant Pot turkey chili
• Instant Pot chili
• Instant Pot baked beans
• Instant Pot vegetarian chili
• Instant Pot black bean soup

Print

Instant Pot Kidney Beans

This easy Instant Pot Kidney Beans recipe is a foolproof, no soak method for perfectly tender beans. Ready in your pressure cooker in 1 hour.

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 1 minute minute

Cook Time 25 minutes minutes

Pressure Up & Down Time 30 minutes minutes

Total Time 56 minutes minutes

Servings 3 cups

Calories 210kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup dried red kidney beans rinsed & drained
• 3 1/2 cups cold water
• Pinch salt

US Customary – Metric

Instructions

• In Instant Pot, add kidney beans, cold water and a pinch of salt.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes.
• After let pressure subside on its own for 20 minutes and then release remaining pressure by turning valve to Venting.
• Open the lid, stir gently and try a few beans. If you see some are still a tiny bit hard, re-close the lid and let them sit for 5 minutes. They will soften up quickly!
• Rinse beans with cold water and drain. Use in recipes or store. Don't let them sit in hot liquid because they will become mushy.

Notes

• Store: Cooked beans refrigerate well for up to 5 days. You can use them in place of canned beans with a ratio of 1.5 cups drained cooked beans = 15 ounces can.
• Freeze for later: Drain and rinse with cold water. Measure 1.5 cups (equal to a 15 ounces can drained) into resealable sandwich bags, let air out, seal and freeze for up to 6 months.
• Thaw: Place bag with frozen beans on a counter for a few hours or in the fridge overnight. You could also place it in a bowl with hot water for 5 minutes and then drain it.
• Water: It is super important to use cold water not to alter cook time.
• Bean broth: Do not discard the liquid. Use as a base for making any soup.

 

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 38g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 21mg | Fiber: 9g | Sugar: 1g

The post Instant Pot Kidney Beans appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.