(Prep + Cooking Time:40 minutes |Servings:4) Ingredients: 4 chicken breasts, skinless and boneless 16 oz. jarred chunky salsa 29 oz. canned tomatoes; peeled and chopped. 29 oz. canned chicken stock 2 tbsp. extra virgin olive oil 1 tsp. garlic powder 15 oz. frozen corn 32 oz. canned black beans, drained 1 onion; chopped. 1 tbsp. onion powder 2 tbsp. parsley; dried 1 tbsp. chili powder 3 garlic cloves; minced. Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode; add oil and heat it up. Add onion, stir and cook 5 minutes Add garlic, stir and cook for 1 minute more. Add chicken breasts, salsa, tomatoes, stock, salt, pepper, parsley, garlic powder, onion and chili powder; then stir well. seal the instant pot lid and cook at High for 8 minutes. Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; transfer chicken breasts to а cutting board, shred with 2 forks and return to pot Add beans and corn, set the pot on Simmer mode and cook for 2 – 3 minutes more Divide into soup bowls and serve
(Prep + Cooking Time:17 minutes |Servings:4) Ingredients: 1 tbsp. lemon juice 4 endives, trimmed and cut into halves 1 tbsp. butter Salt and black pepper to the taste Directions: Set your instant pot on Sauté mode Add butter and melt it Arrange endives in the pot, add salt and pepper and the lemon juice, Seal the Instant Pot lid and cook at High for 7 minutes. Release the pressure naturally, arrange endives on а platter, add cooking juice all over them and serve.
(Prep + Cooking Time: 20 minutes | Servings: 5) Ingredients: 4 celery stalks; chopped into bite-size pieces 1 sweet onion; chopped into bite-size pieces 1 cup broccoli florets 1 tomato; diced 2 garlic cloves; minced 1 bay leaf 2 sweet potatoes, peeled and chopped into bite-size pieces 1 cup dried pasta (I prefer a small pasta shape) 4 cups Vegetable Stock 1 to 1 ½ cups water; or more as needed 4 carrots; chopped into bite-size pieces 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. dried basil 2 tsp. salt or as your liking Pinch freshly ground black pepper Lemon zest, for garnishing; optional Chopped fresh parsley, for garnishing; optional Crackers; for serving; optional Directions: In the Instant Pot, combine the celery, carrots, sweet potatoes, onion, broccoli, tomato, garlic, bay leaf; oregano, thyme, basil, salt, pepper, pasta, stock and water, making sure all the good stuff is submerged “you can add more water or stock, if needed”. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 4 minutes After completing the cooking time, let the pressure release naturally for 5 minutes; quick release any remaining pressure Remove the lid carefully and stir the soup. Remove and discard the bay leaf and enjoy garnished as desired!