Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.

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Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Gnocchi Soup

This is from the latest Skinny Taste Book with a few modifications to make it vegan.

  • 1 tsp oil
  • 1 onion , diced
  • 2/3 c celery, diced
  • 2/3 c carrot, diced
  • 1 clove garlic, minced
  • 1 lb vegan or reg Italian sausage, broken up
  • Salt and pepper
  • 1/4 c dry white wine
  • 1/2 c nut or cow milk
  • 1/4 tsp nutmeg
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/4 c basil, chopped
  • Grated vegan or Parmesan cheese
  • 1 lb dried gnocchi

In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

Serve with basil and cheese.

Serves 6 – 8.

Pressure Cooker Risotto

Risotto in the pressure cooker comes out perfect every time and NO STIRRING!

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 1/2 c aroborio rice
  • 1 1/2 tsp salt
  • Large pinch of saffron, ground
  • 1/4 c white wine
  • 4 c veggie or chicken stock
  • 1/4 c fresh grated Parmesan
  • 1/4 c chives, minced

Set on sauté add oil and butter, stir in onion and cook till soft. Stir in garlic, cook 30 seconds, stir in rice and salt. Cook, stirring frequently until rice starts to brown. Add saffron and wine, stir until wine is absorbed.

Stir in the stock, cover and cook on high pressure for 6 minutes. Stir in Parmesan and chives.

Serves 4 – 6.

Korean Style Tacos

I love dishes I can toss in my pressure cooker and forget it! You can also cook for 6 hours in a slow cooker.

  • 1 14-ounce can pears, drained (fresh pears work, too)
  • 1 two-inch knob of fresh ginger
  • 4 cloves garlic
  • 1/2 c soy sauce
  • 2 lbs. top sirloin

For the Tacos:

  • chopped cilantro
  • chopped peanuts
  • kimchi
  • Grated carrots
  • Sliced jalapeño
  • Crisp Bibb lettuce leave
  • Corn tortilla

Make the sauce: Pulse pears, ginger, garlic, soy sauce until mostly smooth. Reserve half for later use.

Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Serve and let folks assembly their tacos.

Serves 4.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Pressure cooker French Onion Soup

So good and perfect for a cold winter night.

  • 1 tbsp butter
  • 1 tsp oliveoil
  • 3 mediums, halved and sliced thin
  • 1 tsp salt
  • 1 tsp flour
  • 2 tbsp sherry
  • 1 quart beef or veggie stock
  • 1 tsp dried thyme
  • Pepper
  • French bread, sliced 1 inch thick
  • 1 c grated Gruyere

Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.

Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.

Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.

Place bread in the bottom of 4 bowls, spoon soup over.

Serves 4.