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Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

January 12, 2017

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I really should have known better…

Last year when I started playing around with my Instant Pot a bit more, I fell in love with making some of my staple soup recipes in much quicker time. It meant that I could have veggie soups on the table most days of the week – and for this busy work at home mom with 3 kids under 7 years old, that meant…a lot!

We were blown away at how fast I could make a huge pot of soup, but something was missing…

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Butter and time….

I had gotten into the habit of just tossing everything in and hitting go, foregoing that precious little “Saute” button that our Instant Pots come with. A 5-10 minute butter sauté with some key veggies (namely the aromatics like onion, carrots, celery, etc), takes a pot of soup from good to amazing.

As those aromatics cook with a little butter and sea salt their flavor changes and brings a sweetness and depth of flavor to the soup that will hook in just about any hesitant soup eater.

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Back to the basics…with a little modern convenience thrown in!

So when it comes to my Instant Pot I’ve gone back to my traditional cooking roots to get that flavor, and am still enjoying the convenience of a quicker cook time than the stovetop would yield. Whether you are a novice cook, or a seasoned foodie I think we would all agree that an extra 5 or 10 minutes to get amazing flavor is worth it – especially when it will be devoured as quickly as this pot of soup did!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}The best of winter!

So some of us don’t think of very many veggies being in season in the winter (at least those of us with snow piled knee high!). While there certainly isn’t the abundance that late August brings, you really can find some great seasonal vegetables to use.

Sometimes our grocer is hit or miss on a few of these items, but I would say that the vast majority of us have access to most of this list to at least pair a couple items together with staple onion, carrot, celery aromatics and make a really great soup! Just be sure you include at least one “sweet/creamy” starchy veg such as one of the squashes, sweet potatoes, or potatoes to balance out the sometimes bitterness that dark winter greens can have.

  • Leeks and/or onions
  • Parsnips and/or carrots
  • Celeriac and/or celery
  • Fennel
  • Brussel sprouts
  • Cabbage
  • Sweet potato
  • Winter squash (buttercup, butternut, acorn – whatever you can find!)
  • Winter greens (kale, chard, spinach)
  • Potato
  • Cauliflower
  • Broccoli

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}At home comfort in a pack-able meal!

This entire pot of soup didn’t even last a week in my house! Between lunch that day, packing some up for my husband’s Travel Crockpot for work lunch, my breakfasts, school lunch thermoses, and my toddler’s tea cups, it was G.O.N.E.!

If you have never used a Travel Crockpot before, and you work away from home, boy are you about to be mind blown! We actually have 2 of these so that my husband can bring multiple meals to work. He keeps a warming base at work and we have 2 of the liners that he brings home to wash and re-fill. Oftentimes he likes to bring soaked oatmeal for breakfast in one liner, and soup/dinner leftovers in the other. It is really great for those who are gone from home most of the day. If you want to read more about how to “temper” a school lunch thermos for the kids so their soup is nice and warm at lunch, this article explains that better!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

5.0 from 6 reviews
Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}
Author: 
 
Ingredients
  • ¼ cup butter
  • 2 medium onions, roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
  • 2 medium/large parsnips or carrots, peeled and roughly chopped
  • 1 celeriac, peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
  • 5-6 cloves of garlic, smashed
  • 10 large brussel sprouts, ends cut and discarded (you can use more if your sprouts are small)
  • ½ medium butternut squash, peeled, seeded, and roughly chopped
  • 1 small sweet potato, roughly chopped
  • 1 handful kale, roughly chopped
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • ¼-1/2 tsp chipotle pepper or cayenne (optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!)
  • Sea salt/pepper to taste
  • Parsley to garnish (optional)
Instructions
  1. Set the Instant Pot to "Saute," melt the butter in the bottom of the pot, and then add in the onion, carrot, and celeriac with a big pinch of sea salt. Saute the veggies for about 10 minutes stirring occasionally while you chop up the rest of the veggies.
  2. Turn off the Saute feature and toss in the rest of the veggies and the bone broth.
  3. Put the lid on, close the valve, and press "Soup". Bring the time down to 20 minutes, and it will turn on automatically. Once the pot comes to pressure, the 20 minutes will count down.
  4. After the 20 minutes of pressure cooking is done, turn the pot off, and open the valve to let the pressure out. Puree the soup with a handheld blender or in batches in a regular blender. After the soup is pureed you can sea salt and pepper to your taste. Garnish each bowl with parsley if you wish.

Stovetop soup instructions

The best part about this section is that it really isn’t much different than using the Instant Pot!

You can still save a bunch of time by just coarsely chopping your veggies – no need to be a perfect dice when it is all going to get pureed anyway! Simply saute the aromatics in butter like the first step. Then add in everything else, bring the whole pot to a simmer, cooking until the veggies are tender. Simmer it at the back of your stovetop so that you can tend to babies, clean up the kitchen, or fold laundry while it simmers away. I did this for literally years dear mommas…I have only had an Instant Pot for a year and a half! Fancy tools are so great, but you really only need a good soup pot if we are being honest!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Biscuit and cracker ideas to go with your soup!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

More real food recipes you might like ::

Dinner Ideas Feeding Babies Instant Pot Nourishing Staples Real Food 101 Real Food Tips

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!

December 30, 2016

Learn how to cook spaghetti squash in your Instant Pot or oven for easy, vegetable noodles for the whole family!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

He always picks out the biggest one!

I have to admit, I am a pretty lucky girl. My husband does the majority our grocery shopping – I make the list and he shops. It is pretty much amazing, and it is part of this teamwork thing we try to make work in our house!

It never fails though – there are certain produce items that just always come home “the biggest and the best”! I am most certain he picks through the produce stand every week looking for the biggest squash, the head of garlic with the most cloves on it, and onions as big as my head!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!Spaghetti squash for days….

So one particular week when he brought home a spaghetti squash the size of a medium sized pumpkin, I decided I’d create 2 meals out of it and take pictures along the way for you all! It was like having 2 full dinners for a family of 5, all in one squash! And I have to admit…my Instant Pot has made making squash on a busy school night SO much faster!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!The squash with a blank canvas!

Spaghetti squash is quite literally a clean slate. It doesn’t have a ton of flavor, which actually is a great thing when it comes to feeding kids! There’s no veggie flavor masking here – you can truly make it taste however you wish.

So here is a complete tutorial on how to cook your spaghetti squash, as well as 2 family friendly dinner ideas for using it up!

how-to-cook-spaghetti-squashCooking Spaghetti Squash – Instant Pot Method

So my Instant Pot has quite literally taken over how I cook spaghetti squash in the last year! It is super fast and easy – you will love it! (If you haven’t taken the Instant Pot plunge yet, have no fear! Keep scrolling for the oven methods below!)

  1. If your squash is too large to fit in the Instant Pot , cut your spaghetti squash in half horizontally (so it can sit up on it’s end). If your squash is as big as mine in the picture, you will only be able to cook half at a time – which is enough to feed my family of 5 for dinner. If you have a smaller squash, simply cut enough of one of the ends off to scoop out the seeds and put the whole thing in!
  2. Scoop out the seeds, and set the squash on the trivet. Put 1 cup of water in the bottom of the pot.
  3. Put the lid on the Instant Pot and close the valve. Press manual and bring the time down to 12 minutes. It will turn on automatically. The timer will start counting down the 12 minutes once it reaches pressure. When the 12 minutes is done, you can turn the Instant Pot off and release the pressure from the valve. Take the lid off and your squash should be done. (Please note that squashes do come in quite different sizes and cook times might need some adjusting. If it doesn’t seem cooked through, simply do another 3 to 5 minutes (I had to do that with the one pictured above by the way – it was massive!).

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!Cooking Spaghetti Squash – Oven Method

The oven method for cooking spaghetti squash is just as convenient since there is no prepping! It takes bit longer to cook but you can always cook it up ahead of time on the weekends and keep it in the fridge for a weeknight meal if you don’t have the hour to bake it.

  1. Pre-heat the oven to 425 degrees.
  2. Place your un-cut spaghetti squash in a baking dish and bake at 425 degrees for 1 hour. If your squash is quite large, you may need an extra 15 minutes or so.
  3. Cut your spaghetti squash in half horizontally (so it can sit up on it’s end). Scoop out the seeds, and serve.
    So from here your squash “noodles” are a blank slate to color in however you wish!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!The possibilities are endless from here!

Spaghetti squash noodles work well bound together with eggs for morning hashbrowns, or drowning in butter and garlic with veggies as a quick lunch, or as you will see here in the next 2 recipes, as a delicious, healthy dinner meal for the whole family!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!A quick tip for older kids who are new to spaghetti squash

I highly suggest not making a big deal out of the meal 😉 They feel your nervousness in serving something new and feed off it! Serve and be done! Know you are a good mom, be confident in your meal, and don’t beat yourself up if they turn their noses up at first. If you wish, you could “ease” them in by mixing the spaghetti squash “noodles” with some “regular” noodles. I would also recommend doing this for kids that might need the extra carbohydrates – I do this on occasion for my littler guys that need it.

spaghetti-and-meatballs-banner

I’m all about quick and easy here. While there is definitely a time and place to make your own spaghetti sauce, most busy school nights I’m all about just “doctoring up” some good jarred spaghetti sauce. If you make or can your own go for it!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!You can also make the sauce a meat sauce instead of making the meatballs if you are shorter on time. The meatballs do freeze up great, so if you have some time on the weekend, you can roll up a few pounds of meatballs for the freezer making them super easy to grab for a quick school night dinner. Just freeze the meatballs on a tray and then pop the frozen meatballs into a freezer bag.

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!Ingredients (This makes enough to serve over 1/2 large or 1 whole small spaghetti squash):

  • 1 lb grassfed ground beef
  • 1 egg
  • 1 TB flour of choice (I usually use white rice flour, but tapioca flour works if you are grain free)
  • 1 TB Italian Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 2-3 TB friendly fat to cook in such as butter, coconut oil, lard, or avocado oil
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 small zucchini, diced
  • 6-8 oz mushrooms, sliced
  • 4 cloves of garlic, minced
  • 1 jar organic spaghetti sauce

Directions:

  1. Cook your spaghetti squash according to one of the methods above while you make the meatballs and sauce.
  2. Make the meatballs while your oven pre-heats to 375 (If you are baking your squash, you can cook the meat balls at the 425 degrees along with the squash just back off the cooking time on the meatballs to 10-15 minutes.). Mix the beef, egg, flour, onion/garlic powder, sea salt/pepper in a small mixing bowl. Roll into small balls and place on a Silpat or parchment paper lined baking sheet. Bake at 375 degrees for 20-25 minutes.
  3. While the meatballs are baking, you can make the sauce. Melt the friendly fat in a pot and add the veggies with a big pinch of sea salt. Cook on medium to medium heat for 10 minutes stirring occasionally until the veggies soften.
    Add the garlic and cook for a minute.
  4. Add the spaghetti sauce and simmer until the meatballs are ready to be mixed in. Sea salt and pepper your sauce to your taste.
  5. Stir the cooked meatballs into your sauce and serve over the cooked spaghetti squash noodles. Top with freshly grated Parmesan cheese if you wish.

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!

veggie-spaghetti-bannerBright, fun colors and loaded with mineral rich veggies! Use whatever vegetables are in season or on hand – it doesn’t make any difference when you are drowning it all in garlic butter sauce!

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!I didn’t leave the guys out of this recipe either – I know my husband wouldn’t be real thrilled with a veggie only dinner so there is pastured sausage in this meal (you could use grassfed beef or even cooked chicken if you wish!). If you don’t mind the all veggie meal, just leave the meat out.

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!Ingredients (This makes enough to serve over 1/2 large or 1 whole small spaghetti squash):

  • 1/2 lb pastured ground sausage or grassfed ground beef (you could use a full pound if your crew likes things meatier)
  • 4 TB friendly fat to cook in such as butter, tallow, lard, avocado oil, or coconut oil
  • 1/2 onion, diced
  • 1 medium zucchini, cubed
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 8oz mushrooms, sliced
  • 1/2 small cabbage, sliced thin
  • 5 large cloves of garlic, minced
  • 2 cups halved cherry or grape tomatoes
  • 1/2 tsp oregano
  • 1/8-1/4 tsp chipotle powder or cayenne if you don’t like it smoky (optional but the flavorful mild heat goes really well!)
  • 1/3 cup white wine or bone broth
  • 1 heaping handful baby spinach
  • Sea salt and pepper to taste

Directions:

  1. Cook your spaghetti squash according to one of the methods above while you make the garlic buttered veggies to go on top.
  2. Melt the butter in a large skillet over medium heat. Add all of the veggies except the garlic and tomatoes. Put a large pinch of sea salt into the pan, stir, and cook over medium heat for about 10 minutes stirring occasionally until the veggies are soft and sweet.
  3. Add the garlic and tomatoes and cook for 1 minute.
  4. Add the wine (or broth) and simmer about 7 minutes until the liquid absorbs a bit and the tomatoes soften and burst.
  5. Turn off the heat and stir in the spinach to wilt and then sea salt and pepper to taste.
  6. Serve over the cooked spaghetti squash with a sprinkle of freshly grated parmesan cheese if you wish.

How To Cook Spaghetti Squash in the Instant Pot or Oven PLUS 2 Different Family Friendly Dinners To Use It In!More real food recipes you might like:

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Fast Prep Instant Pot Vegetable Lo Mein

September 10, 2016

All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Our school year is off and running, and I feel like we did just that for the first week…Run!

Whew!

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

We are still getting our feet wet back into the groove of early mornings and school after a laid back summer break, so I have been perfecting some of my quicker weeknight meals.

While we don’t have a lot of extra-curricular activities after school yet with such little ones, I *do* have a brand new kindergartener getting used to full days of school (read – tired!), a toddler that has to get woken up on occasion from naps for school pick up (read – crabby!), and a 2nd grader that wants to get her project done *right now* (read – busy!). It just helps to have a dinner that doesn’t require a lot of hands on time.

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

I am coming up on my 1 year anniversary of having my Instant Pot and I feel like this summer we really got to know each other!

I had been using it mainly to make whole chickens and bone broth up until this summer, and boy I am really loving figuring out how to use it for more than just that. As much as I love cooking, there really are more days in the week that I need fast meals than ones that I don’t. If there is room on the birthday or Christmas list this year, an Instant Pot is definitely one I would try to fit in!

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

This quick Lo Mein has every flavor burst you love about Asian food in a “dump it all in” style of cooking!

I have even done the 5 minutes of veggie chopping the night before and set it in the fridge until dinner the next day so it literally can just be a “dump it all in” meal! Salty, sweet, and savory all in one bite, the kids will not only be in love with *all* the noodles, but it just plain tastes amazing! And you can feel good about getting the veggies in!

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

A quick note on how you can change it up and add variety!

While this is definitely a filling meal for how my family eats as it is, you can certainly add some chopped beef, chicken, or fish. I usually have leftovers topped with a fried egg the next morning and it is pretty much amazing (scrambling an egg into it would work fine too)! The veggies are pretty interchangeable as well – use whatever you have on hand. I have swapped the spinach for chopped kale if that is what I have, or used fresh broccoli instead of peas.

You can also add more bone broth and make it more of a Lo Mein soup. I have found a rich beef broth tastes so good! Also, don’t forget to pack the leftovers up in the school lunch thermos! Just add a splash of water or broth to warm it up in the morning and put it in a thermos to go! There are more details on how to temper your thermos and keep food warm for school in this post.

Fast Prep Instant Pot Vegetable Lo Mein :: All of the Asian flavors you love, in less than 10 minutes of time! This healthy Asian Lo Mein is weeknight fast and nourishing at the same time!

4.5 from 4 reviews
Fast Prep Instant Pot Vegetable Lo Mein
Author: 
 
Ingredients
  • 2 cups bone broth (a rich beef broth works best. You can do bone broth in the Instant Pot too !)
  • ¼ cup Coconut Aminos
  • 4-5 cloves of garlic, minced
  • 2 inch knob ginger, peeled and grated (or 1 tsp ground ginger)
  • ¼ tsp red pepper flakes (this leaves a kid friendly, mild heat - if you like more kick add more!)
  • 1 tsp sea salt
  • ¼ tsp pepper
  • 1 bunch green onions, sliced on a bias
  • 2 large carrots, peeled and chopped
  • 8 ounces of mushrooms, sliced
  • 1 cup frozen peas
  • ½ lb gluten free pasta of choice (I used the Tinkyada brand of rice noodles that our local grocer carries)
  • 2 cups baby spinach, chopped finely
Instructions
  1. Everything *except the spinach* into the Instant Pot, stir to combine, and seal the lid. Be sure the valve is closed.
  2. Turn your IP on, press manual, and then use the (+/-) button to press the time down to 2 minutes. The Instant Pot will turn "ON" and come to pressure before it counts down the 2 minutes.
  3. When the 2 minutes is done, turn the Instant Pot "OFF", and set a timer for 4 minutes to let the pot naturally release some of the pressure and finish cooking the noodles through.
  4. After the 4 minutes, release the rest of the pressure, take the lid off, and stir in the fresh spinach to combine. There will be a little bit of liquid in the bottom that will continue to soak up into the noodles and the starch from the noodles will make it "saucy". Serve topped with sliced green onion or chopped nuts.

A note on Instant Pot cook times

This recipe gives the noodle a good, “al dente” texture in cook time for me. Not too mushy and not hard! It is just perfect! I have, however, found that sometimes when I have tried other people’s Instant Pot recipes that cook times for noodles, rice, even hard boiled eggs can vary. For instance the “6-6-6” method for hard boiled eggs leaves my eggs really overdone – I have to cook at 5 minutes on low pressure!  I’m actually not sure why this is (please chime in if you know!), but keep that in mind. If you open the lid and your noodles need a bit more cook time, simply turn the saute button on and let them cook a little longer. I will try to answer your IP questions as best as I can, but please remember I am fairly new to using it myself – thank you for understanding!

More quick “week-night fast” dinners you might like ::

Batch Up Meals Dinner Ideas Feeding Babies Instant Pot Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Instant Pot Summer Vegetable Soup

July 15, 2016

Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Some say summer isn’t really soup season and I totally beg to differ!

I make the same if not more soup in the summer because, oh! The variety of veggies available! I live in the equivalent of a frozen tundra during the winter months, and while our local grocer has a variety of veggies from around the country, I can’t always afford the out of season pricing.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

But summer! Oh how I love our farmer’s markets and grocers in the summer!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Pennies on the dollar you can create the most amazing flavor profiles on super nourishing soups for the whole family.

This is the time of year not only to train your little one’s taste palates to seasonal produce, it is also the time of year to take advantage of seasonal pricing and stock up your freezer. Come January it is so nice to pull out a jar of summer vegetable soup to warm up to.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This summer I have been playing around with my Instant Pot for our summer soups, and let me tell you – this has been such a game changer for me.

Not only does it save me heating up the house with a pot of soup, it also saves me time. Contrary to what most may think of me, I don’t, in fact, love being around my kitchen all day. Especially when it comes summer. I have to soak in all that precious daylight and warmth that I can before our snow season comes back!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Super rough chop and blend it all down is the name of my game for these seasonal veggie soup.

Not only is this method very time saving, it makes for a delicious, sweet blended flavor as well as making it very kid friendly to serve. Pour a little in a small tea cup with a small straw and serve it to those first foods babies and toddlers – they will slurp up every last drop! Pack it up in the school lunch thermoses to give those growing kids a yummy mineral boost to finish off their school afternoon.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great summer veggies to try!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Here is a list of great in season summer veggies to use in your summer veggie soup!

  • Zucchini
  • Summer Squash
  • Green Beans
  • Eggplant
  • Bell peppers of all colors
  • Hot peppers (you can scoop the ribs/seeds out to eliminate the heat – jalapenos are actually nice and sweet!)
  • Carrots
  • Chard
  • Tomatoes & Heirloom Tomatoes
  • Tomatillos
  • Shelling peas/beans
  • New potatoes
  • Summer herbs such as basil, dill, and parsley
  • Corn (this is a grain, so if you are grain free just leave this out!)

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup
Author: 
 
Ingredients
  • 2 quarts bone broth
  • 1 medium onion, peeled and quartered
  • 6 cloves of garlic, peeled and smashed
  • 1 small/medium eggplant, coarsely sliced into rounds
  • 2 large tomatoes, seeded and coarsely sliced
  • 1 medium zucchini, coarsely sliced into rounds (green beans work well here too)
  • 1 medium summer squash, coarsely sliced into rounds
  • 1 cup corn (We have a non-GMO organic farmer we buy from or use Costco's organic frozen corn. If you cannot have corn or grain, you can swap this for a couple of sweet carrots or potatoes!)
  • ½-1 cup green beans (I just grabbed a quick handful from the garden - no chopping just threw them in!)
  • 1 small orange bell pepper, seeded and coarsely sliced
  • 1 small red bell pepper, seeded and coarsely sliced
  • ½ cup fresh basil, chopped, or 2-3 tsp dried basil
  • Sea salt/pepper to taste
Instructions
  1. Everything into the Instant Pot, put the lid on, and close the valve.
  2. Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  3. When the soup Instant Pot is done cooking, release the valve to let the pressure out, remove the lid, and use an immersion blender to puree the soup until smooth. Add sea salt and pepper to your taste.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

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Instant Pot Spring Vegetable Soup

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Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!
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Instant Pot Spring Vegetable Soup

June 3, 2016

No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Confession…

Other than bone broth and an occasional whole chicken on a busy week, my Instant Pot has gathered some dust over the winter…

Cooking is a relaxing, stress reliever of mine. So cooking stovetop is a labor of love to me, and I really don’t mind it!

But as our schedules started getting more packed this spring, and the weather begged us to be outside more and more, my focus turned to figuring out this convenient Instant Pot cooking so we could still eat nourishing meals without so much kitchen time.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

My toddler especially has become fond of my Instant Pot veggie soups. She has been teething 2 year molars this spring and raw veggies are tough to get her to enjoy. It is pretty typical at this age (from my experience at least), so I don’t sweat it, and get the veggies down in more cooked form until my toddlers can manage chewing raw veg better.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

It makes for a great way to getting nourishing bone broth in (which, by the way, you can make quick in the Instant Pot too!)

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Spring is a time for fresh, detoxing greens and mineral rich roots. Our spring tends to linger around where I live so gathering fresh local spring veggies is pretty easy even into June. It is nice to use the entire vegetable – including the green tops that so often people toss away!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

The veggies I used in the recipe here only scratch the surface of the possibilities! Change things up as much as you want. I always try to be sure to have some “sweeter” veggies such as carrots, golden beets, peas, potatoes, and even radishes (they are spicy when raw but when they are cooked they are soft and sweet like a potato) to offset any bitter greens.

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

The best part just might be how “one pot” this whole soup is. Toss all the veggies in and after it pressure cooks, just puree right in the Instant Pot with an immersion blender!

Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great spring veggies to try! Here is a list of great in season spring veggies to use in your spring soup!

  • Beets or golden beets (I have used golden beets and the color is beautiful!)
  • Spring greens such as nettles, baby spinach, chard, and green tops from radishes and/or beets
  • Peas
  • Leeks
  • Cabbage
  • Asparagus
  • Garlic Scapes
  • Green Onions
  • Celeriac
  • Carrots
  • New potatoes

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Don’t forget this soup is great for all ages!

Soup purees are a great way to introduce veggies to babies ready for solids. Just serve on a spoon, in a mug with a small straw, or let them drink it right out of an open cup! And since this soup freezes so great, it makes the perfect pull out thermos soup for school lunches!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 2 reviews
Instant Pot Spring Vegetable Soup
Author: 
 
Ingredients
  • 2 quarts bone broth
  • 1 medium onion, peeled and quartered
  • 1 head of garlic (peel the cloves but you can leave them whole!)
  • ½ lb spring greens such as nettles, baby spinach, radish greens, beet greens (about 5ish cups)
  • 5-6 small/medium carrots, tops removed
  • 1 bunch radishes (about 10 or so radishes. If your radishes are small you can use more. You can leave the tops right on!)
  • 1 bunch asparagus, tough ends discarded
  • 1 medium leek (Discard the green top and slice length-wise to wash out the sand from the insides - no need to chop further!)
  • Sea salt/pepper to taste
  • Optional raw cream or whole sour cream, and fresh chopped chives to garnish
Instructions
  1. Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
  2. Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  3. When the Instant Pot is done cooking the soup, release the valve to let the pressure out, remove the lid, and use an immersion blender (or pour the cooked soup into a regular blender) to puree the soup until smooth. Add sea salt and pepper to your taste.
  4. Garnish each bowl with raw cream or sour cream, and freshly chopped chives.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

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How To Make Instant Pot Bone Broth

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Instant Pot Bone Broth

February 3, 2016

Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

Links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product or service I wouldn’t use on my own family.

This has been a game changer friends!

Honestly I have spent years without thought simmering my bone broth stovetop or through the night in a slow cooker. It has become such second nature that when I started hearing about people using their pressure cookers to make bone broth in just a couple hours I sort of skimmed right past. I had my “routine”. My method.

And with a house full of kids, autopilot is crucial to my daily flow!

I wasn’t convinced I would switch making my bone broth to my Instant Pot when I received it last fall. Because it is smaller than what I typically make bone broth in, I couldn’t see myself making bone broth more frequently to equal the amount I was making once a month in my slow cooker, huge stockpot, or oven roaster.

And then this year happened! Busier school and homework schedules, an added preschool schedule to the elementary routine, a book deal & daily blog work, and a feisty toddler have really dwindled my kitchen hours down.

I have to be smart about my kitchen time.

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

And the Instant Pot helps me do that. Bone broth can be made so hands free and fast. There is no planning out to remember to turn off the slow cooker – or planning to be home while the stockpot on the stove simmers for hours and hours. And the gel! Oh that glorious, nourishing gel is still there as well as all the maintained properties of properly prepared bone broth!

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

If you are new to bone broth, this recipe is for you! You can’t find a more nourishing, power packed food – period! If you have never read “Broth Is Beautiful”, I highly recommend it so you can fully understand what amazing food you are making!

If you are a seasoned bone broth foodie, this recipe is for you too! If your little heart pitter patters every time you get to use your stock pot to make something amazing…don’t worry. You don’t have to retire your beloved pot! Use your Instant Pot to your advantage when your time is short. Leverage your kitchen time – you will have more bone broth on hand to make those amazing slow cooked soups at the stove 😉

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

A quick note on the bones!

Rich, flavorful broth comes from bones that have been cooked, so if you happen to pick up bones from your farmer at the market (sometimes called beef soup bones, or marrow bones), or you have a load of bones from ordering a half or whole cow or pig, or from that big deer hunt, just give those raw bones a quick roast before using them for broth. I typically just toss them on a sheet pan and roast them at 400 degrees for 45 minutes. If you are making a beef roast or whole chicken in the Instant Pot, you can just toss the bones right back into the IP after you strip the meat for your broth making! So easy!

5.0 from 8 reviews
Instant Pot Bone Broth
Author: 
 
Ingredients
  • Cooked bones/carcass of chicken (learn how to do a whole chicken in your IP HERE!), cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones don't fit for another time.)
  • 1-2 chicken feet (optional depending on if you have access - it gives really good gel to the broth. Ask your chicken farmer for them!)
  • 1-2 large carrots, coarsely chopped
  • 1 medium onion coarsely chopped
  • 2-3 stalks of celery, coarsely chopped
  • 1 head of garlic, smashed
  • 1-2 TB apple cider vinegar
  • Water enough to cover the bones
Instructions
  1. Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones - be sure you don't go over the "Max" line on the pot.
  2. Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
  3. Put the Instant Pot lid on and turn the vent valve to closed. Push "Soup" and use the manual button to bring the time up to 120 minutes.
  4. The pot will turn "On" automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
  5. After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.

For more Instant Pot recipes, you can follow my Instant Pot Recipes board on Pinterest!

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How To Make An Instant Pot Whole Chicken for FAST Healthy Meals

January 30, 2016

Learn how to optimize your time and still get real food on the table using your Instant Pot to make a whole chicken in under an hour without compromising nutrition!

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Routine…

These days I literally thrive off of it. My desire to keep my kitchen real food based plus a house full of little ones makes routine a necessity.

I physically don’t have the time to be in the kitchen all day. It’s that simple!

So for years my kitchen routine – specifically my chicken and bone broth routine – has been on autopilot…literally. It was something I didn’t have to think about.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

I made a whole chicken or two on a Sunday and use the meat for the next few days while freezing the rest. I would dump the bones back into the oven roaster or slow cooker and let it go overnight until the next evening when I would strain it off, cool it in the fridge overnight, and then pop it into the freezer. All in all it was a 2 day process – though certainly not all hands on time. I honestly could do the routine without even thinking about it…

…and then my Instant Pot arrived.

And it sat…

…and sat.

And sat.

Until about a month after I had it {still in the box} my husband asked if I was ever going to “try that thing out” and I decided I better try. I kept reading about chickens being made in less than an hour and bone broth in hours instead of a whole day and while it intrigued me….it’s just hard to teach an old dog new tricks!

But it can be done!

Over the last few months my routine has fallen in love with my brand new kitchen buddy…my Instant Pot! I can have a week or so worth of chicken meat and the bone broth done in half a day versus 2 days…that my friends is a game changer!

I still very much love to slow roast my chickens , especially in the winter. You just can’t take the traditional foodie out of me – there is something about warming the house up in the winter with a slow roasted chicken and a pot of simmering bone broth! But I am finding that the days don’t get less busy as you step out of newborn-hood – they actually get busier! And being able to stock up on nourishing pastured chicken and bone broth so quickly is so helpful!

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

I decided to lay this out “tutorial style” for all those “old dogs learning new tricks” like I was….take a deep breath – this is not much different than you were doing before!

Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. I don’t even measure – just sprinkle it into your palm and gently stuff your fist under the skin to rub the season on the meat.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Set the chicken breast down in the Instant Pot right on top of the rack, and sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Turn the vent valve to closed, plug the Instant Pot in, push the “Meat” setting, and then bring the time down manually to 25 minutes. It will turn on automatically and will say “On.” while it comes to pressure for about 10 minutes.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

Once the pot comes to pressue, the 25 minute clock will count down. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat – you don’t want that! Let it sit and release naturally and then release the valve and open the top.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!

5.0 from 11 reviews
How To Make An Instant Pot Whole Chicken for FAST Healthy Meals From Soups, Wraps, Salads, & Stir Frys!
Author: 
 
Ingredients
  • 1 medium onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 3 stalks of celery, coarsly chopped
  • ½ head of garlic (just smash the cloves)
  • 2-3 cups filtered water
  • 1 whole pastured chicken (around 5 lbs)
  • Thyme, oregano, sea salt, and pepper to taste
Instructions
  1. Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
  2. Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
  3. Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
  4. Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25 minute clock will count down.
  5. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
  6. From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

For more Instant Pot recipes you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:

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