Instant Pot Chicken Porridge

Besides the fact that I made a total mess of the kitchen today at every step (starting with accidentally forgetting to put water into the oatmeal this morning before I put the bowl into the microwave), this came out fabulously and is worth making now while it’s wintry somewhere – although here it’s 70 degrees, but, whatever.  I will definitely make this again and again.  Everyone inhaled it, veggies and all.

Ingredients:

• Three boneless, skinless chicken thighs
• 1/2 an onion, finely diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 parsnip, (yes, you guessed it), diced
• 1 smallish turnip, diced
• bayleaf, herbs de provance, salt, pepper
• 2 cups arborio rice

Steps:

1. Saute the onion and aromatics using the “saute” feature on the pot until onions are browned
2. Add everything else
3. Add 10 cups of water
4. Set the pressure cooker feature on high for 20 minutes
5. When it’s done, use slow release.  I tried using the fast release and it just added to the list of things that made a total mess of my kitchen for the day, squirting ricey broth everywhere.
6. Shred the chicken (it will just fall apart)
7. Serve piping hot (unless you have kids, in which case, pop an ice cube in there before serving).
8. Enjoy!

Cheater Soup #2

You knew if there was a #1, there was bound to follow a #2.  This one is also in heavy rotation in our household and tastes perfect over brown rice (or choose another one of your favorite hardy grains).

Ingredients:
– A bag of Trader Joe’s shredded cruciferous mix (broccoli, brussel sprouts, kale, cabbage, etc.).  You could also substitute/add any shredded greens – cruciferous or otherwise, I basically throw in whatever is about to conk out in my fridge.
– Trader Joe’s Mirapoux (chopped carrots, onion, and celery)
– 1 cup of white wine
– Two cans of beans (white or pinto taste good)
– Two tablespoons of miso paste
– A teaspoon or two of dried thyme

Steps:
1.  Saute the onion in a little oil until translucent
2. Add the veggies and thyme, stir, saute until wilting
3. Cover with water
4. Add the wine and the miso paste (if using the Instant Pot, you can add the miso paste after the soup is cooked to preserve the fermented benefits of miso)
5. Drain, rinse, and add the beans
6. Add salt and pepper to taste
7.  Cook until the carrots are soft and its… soup! (Set the Instant Pot to high pressure and cook for 15 minutes. Release steam.)

Happy Autumn!

Cheater Soup #1

In an effort to eat more vegetables with less effort (all that chopping), I’ve been taking a few – gasp – shortcuts.  I have been making this soup at least once a week for the past few weeks and crave it more or less perpetually.  Let me know if you fall as deeply in love as I have!  If you don’t have a Trader Joe’s nearby, I am sure your local grocery store has it all – or go ahead and chop up your own veggies.

Ingredients:
– Trader Joe’s Bruchetta Sauce (found in a jar near the tomato sauces and pestos)
– 1/2 cup Trader Joe’s pre-chopped onions
– Trader Joe’s 8-veggie mix (in a circular container in the vegetable aisle – it has radishes and jicama in it – so delish!)
– Other pre-chopped veggies, like TJ’s broccoli slaw, cruciferous mix, or shredded carrots
– 2 cans of beans, drained and rinsed (pinto, black, chickpeas, whatever you like)
– Noodles or rice
– Chili flakes to garnish

Steps:
1. Saute the onions in a little oil until golden (can be done in the Instant Pot!)
2. Dump in the veggies, stir
3. Dump in the bruchetta sauce, stir
4. Cover with water, bring to a simmer (or, add the beans then turn the Instant Pot onto high pressure for 15 minutes).
5. Add the beans, stir
6. Cook the noodles or rice while the soup is simmering
7. Simmer until the veggies are cooked through, add salt/pepper to taste (if using Instant Pot, release pressure!)
8. Serve in a bowl with noodles or rice and a sprinkle of chili flakes

Enjoy!

Butternut Squash Soup Straight Up

I was asked to post this recipe by some of my friends who actually ate it – which means that it has been taste-test approved!  Roasting the squash in slices is the key to getting a really delicious flavor.  I did that step the night before so I was all ready to whip up the soup in 20 minutes the next day.  Don’t skip it!

Ingredients:
– one butternut squash
– one large onion, chopped
– 6 large cloves of garlic, chopped
– four carrots, chopped
– two celery stalks, chopped
– several big pinches of fresh or dried thyme and sage

Steps:
1.  Heat oven to 450 degrees.  Slice squash in 1/2 inch rounds (like you are slicing a cucumber).  Discard seeds.  Toss with olive oil, salt, and pepper.  Arrange in a single layer on an oiled cookie sheet.  Roast until tender and golden brown (about 45 minutes).  Let cool, then scrape out of skin (discard skins).

2.  In a soup pot, saute onion until translucent.  Add garlic, carrots, and celery.  Saute a few minutes until fragrant.

3.  Add herbs and butternut squash.  Cover with enough water to submerge under a few inches.  Bring to a boil and then simmer until carrots are tender (about 15 minutes in the Instant Pot on high pressure).

4.  Blend with immersion blender until smooth.  Add salt and pepper to taste.

Serve with some crusty bread and a salad.  Perfect lunch!