 So school is officially back in session and some of my kids were a little more excited about it than others. Now back to school season also means soup season. So today I'm sharing with you 20 of my top instant pot soup recipes. I hope you guys are ready for this. Let's just jump right in. So you're gonna start with a small medium onion but because I didn't have a normal onion I used green onions. So put those in the bottom of my instant pot. Next you're going to add a fourth a cup to a half a cup of shredded carrots. Just make sure you don't add more than a half a cup. Next you're going to add four cups of broccoli all chopped up. Then on top of that you're going to add three cups of chicken broth. Now for the seasoning you're going to add one fourth teaspoon of nutmeg and then one tablespoon of hot sauce. I'm just using red hot hot sauce. It's my favorite. All right and that is it for now. So you're going to put the lid on. Please excuse my dirty lid. I made something right before this and you're going to make sure that little knob is turned to ceiling. Then you're going to push the pressure cook or the manual button and go down two three minutes. Now after you set your timer you're going to wait a few seconds and then your instant pot's going to beep and it's going to say on. That means you're doing it right so go ahead and walk away from your instant pot. Now when it's all done cooking it will say L and it will start counting up. So this has been done cooking for about three minutes. I'm going to switch it over to a quick release. Take the lid off and my soup smells absolutely delicious. I'm going to use a potato masher and just kind of mash up my broccoli because I don't want huge chunks in my broccoli soup. Next you're going to add one and a half cups of cream. Well that's what the recipe calls for but I'm actually going to add one and a half cups of milk so it's a little bit healthier. If you want this to be a creamy soup make sure you use cream. If you don't really care and it's a little thinner you can use just normal milk. And the last thing to add is two cups of cheddar cheese. The soup is still really really hot so I'm just going to mix this around and the cheese will melt into it. Now if you want to thicken up a little bit you can push cancel and then saute and get rid of that extra liquid to have it more chunky but obviously I used milk so it's going to be a little thinner. If you use the cream it will be a lot thicker for you. Now on top I added a little bit more cheddar cheese and a few more green onions. So I pushed the little saute button. There we go. About a little maybe five minutes ago or so so this is starting to get nice and hot. So I'm just going to add about two or okay two teaspoons of olive oil. I never measure my olive oil as long as it kind of covers the bottom it should be good. Okay then I cut up an onion. I'm only going to cut an onion right now and then you can hear me over this. This is a teaspoon of garlic. There we go. Okay and we're just going to saute this for just a little bit. Usually you'd wait a few minutes to let the onions get really soft but we're just we're just going to continue on. Okay I did cheat. After these take about five minutes to cook through then you'd usually add your meat and brown your meat in with it but because I'm going to save a few minutes I already browned it. Don't be mad at me. I did it on the stove top but you can easily do it in your instant pot just at the same time your onions are gone. So I'm just going to dump that in. We'll pretend that I sauteed it in the instant pot. So this is two pounds of I had a lot of people wanting some ground beef recipes. Now my 13 year old daughter she struggles with ground beef so this is brown turkey but you can easily use ground beef. So usually you'll just brown your meat in here until you can do it until it's all the way cooked through or if there's just a little bit of pink that's okay because it's it's going to cook an instant pot too. So let it be. Okay if you can see this and then you're mixed meat ready to go. It's it calls for two pounds so it's a lot of meat so if you don't want that much meat you can easily just do one pound. We're going to add three peppers. I cut these up so you didn't have seen cut because you know not the best at cutting I'm a mom I don't I never went to school for it so I cut really bad anyway three peppers. Different colors you can add whatever you want. My family does not love green peppers so I don't use a lot of those so red and yellow is our favorite here. Next we're going to add like two to three cups of chopped cauliflower. Now if you don't like the cauliflower rice you can easily add in just normal rice but I really like the cauliflower. My kids can't really tell a difference. Two to three cups of this I love how it's already free cut because chopping cauliflower is great it just takes a lot of time and I don't have a ton of time now so this doesn't get any burned on the bottom. We're going to add four cups of broth. I love buying these because it's automatically four cups I don't have to measure anything I just dump it all in. Next we're going to add a can of green chilies I just I love green chilies and I love with peppers so throw in one of those in too. So now I have one can of tomato sauce if you love tomato sauce then we have some fire roasted tomatoes now sometimes it's a little hard at least right now to find certain things so fire roasted tomatoes were super hard to find in my grocery store so I got crushed tomatoes usually if you if you don't want fire roasted you can just use diced tomatoes but I'm using crushed and then we're just going to add a half a cup of coconut milk so this makes it nice and creamy but without all the calories of like cream so I'm just going to add about half a cup here okay then we just need a few spices so we're going to add one teaspoon of oregano one teaspoon of onion powder and then one teaspoon of basil I love adding the seasonings and then just kind of salt and pepper to to taste however you guys like the good thing is you can always add more seasoning when it's done cooking we're just going to mix this together if you can see I'm like right at the top there is enough liquid in here that it will pressurize without burning which is my favorite but also is not super super thin so it'll be good I'm excited okay so because you've already cooked the meat we're just going to do um the pressure cook there it is oh pause one second we need to push cancel because the saute button's on now I can push pressure cook because everything is pretty much already cooked I would say cook it for about seven minutes because six or seven seven because it is it's thick it's going to take a while to cook so we're going to cook for seven minutes let it sit here for a little bit and yeah so this is my instant pot duo nilba so I don't have to turn the little knob but if you do have a knob make sure it's turned to ceiling all right so the first thing we're going to do is kind of saute the vegetables to get them just a little bit softer and full of flavor so we're going to go over to our instant pot now this is a lux it's an older version but it all the instant pot should have a saute button so you're going to just push the saute and then wait for it to get hot so once your instant pot's hot we're going to add just two tablespoons of butter and two tablespoons of olive oil then we're just going to mix this around melt our butter get the bottom hot and toasty so we can cook the vegetables okay so the first thing we're going to put in there is just one onion all chopped up small I like little onions then we're just going to add about four to six stalks of celery depending on how much you like then I'm going to add four large carrots that we cut into little pieces or if you're lazy you can always just throw in some baby carrots but I like I like how these taste okay once our vegetables are in we're kind of just going to stir it around with the oil and the butter just to brown them up a little bit so this will take about two to three minutes just until your onions start to get soft your celery starts to get soft but don't worry your carrots will cook as your instant pot cooks okay as your vegetables are cooking we're just going to add four teaspoons of garlic in there make that smell really good with the onions okay so it's been a few minutes now I'm going to add all my other stuff so first I'm going to just add two cans of crushed tomatoes now you want to leave the juice in there because this is a soup so you want it to be soupy mix that around a little bit you can still have your sauté on it will it won't hurt anything now we have three tablespoons of tomato paste that we're going to throw in there now I am just going to eyeball it because you know that's how I roll then we're going to just add one packet of ranch now my secret this is kroger ranch now you can buy name brand ranch but you'll pay almost a dollar more I love buying store brand because it's literally the same ingredients and it tastes just as good so save a dollar here and there when you buy store brand okay we're going to mix this in for a little bit hmm it's starting to smell really good okay now we're going to add the beef broth okay so we have because of the soup we're going to add four cups of beef broth which is this whole entire container I love buying these containers because I don't have to measure I can just pour it all in okay mix that around a little bit now we're getting pretty full on our instant pot so this is a six quart if you're going to make this recipe with a three quart you want to half the recipe or it's going to overflow so I you can make this recipe just fine in a six quart or eight quart all right now the most important part is the meatballs I just have a 32 ounce bag of frozen meatballs this is one of my favorite brands it's cooked perfect this is kind of these are the meatballs that I buy all the time so I'm just going to dump those carefully and without splashing too much hey mix those around a little bit now there's enough liquid in here it's not going to burn it's going to be just perfect so we're going to put the lid on right now make sure that this little knob is turned to sealing not venting now because we have the saute button on we need to turn that off so we have to push cancel so push cancel and then we'll push either this is the old version so it's a manual button or pressure cook button depending on what you have now I love this because meatballs only take seven minutes to cook so once you set the timer you can just walk away so when the timer is done you're just going to turn the little knob too venting to let out all the pressure and steam so the lid can open so once the lid is up oh it smells so good nice okay we're going to just dish it up and you guys will see just how yummy it is now my kids like this because they love the meatballs in it that I swear that's their favorite food I like it because there's vegetables and other good things in it okay so we're just going to add some toppings onto it so we like to add cheese because my kids will eat anything with cheese right and then just a little bit of green onions on top just to give it a pop of color and a little bit of flavor all right guys there you go we're going to first start by pushing this saute button we're going to brown the meat now I'm using ground turkey because that's one of my favorite things to cook with you can use ground beef if you want now I have this little thing called a chop and stir it's a game changer when cooking your meat when your meat is browned you're going to add one seven ounce can of diced green chilies one 10 ounce can of rotel tomatoes one can of corn and I left most of the liquid in there one can of black beans which I did rinse and then one can of garbanzo beans then we're going to add one can of diced tomatoes now it's time to add some of the spices I'm going to start with a half a teaspoon of pepper and I'm kind of just eyeballing this and a half a teaspoon of salt same just kind of eyeballing next we're going to add a half teaspoon of onion powder one half teaspoon of oregano one teaspoon of onion powder now I had a half teaspoon so I had to add two here and one packet of ranch dressing mix now I know that sounds weird but it makes it taste so good then you're also going to add one package of taco seasoning I like to use mild then we're going to add four cups of chicken broth this is soup so now we really need to make it into soup so four cups so I just mixed it up just a little bit before I put the lid on just so all the dry spices will be moist now it's time to put the lid on make sure that it sealed all the way and you're going to turn that little knob to sealing not venting then because it's the saute button you have to push cancel first then you're going to push pressure cook and you're going to go all the way down to five minutes because our meat's already cooked we just need to make it warm when it's ready to go it will say on that means you've done it right all right when it is all the way done I did a quick release to let the steam out pretty quickly and it was all perfectly heated through and delicious I like to add cheese sour cream even some tortilla strips on top of my loaded taco soup now I'm going to start by cutting up half of an onion now if you choose to use a whole onion that's totally fine I love onions so the recipe costs for half but I'm going to use a whole onion next I have five celery stalks and you're just going to cut them up into thin pieces if you want your celery thick you can but I like it thin so my kids really can't tell that it's there next I'm chopping up some carrots now I used a one pound bag of carrots I'm just chopping up into bite-sized pieces you can also use about five normal carrots chopping them up now on top of that I'm adding about three cloves of garlic or two teaspoons of minced garlic now the rice that I like to use is a wild rice blend you can use just straight wild rice if you like so we're going to add one cup of wild rice and as you can see I did not rinse this rice and it was still just fine now you're going to add four cups of broth so I'm using chicken broth you can also use vegetable broth if you want it to be vegetarian now it's time for the seasoning so I'm going to add one teaspoon of poultry seasoning now you can find poultry seasoning at almost any grocery store I found mine at Walmart so you're going to get a teaspoon and just dump it right on top next you're going to add one teaspoon of salt now I'm just using table salt if you have other salts you like that works great too just you need to add a little bit of salt or it won't have a lot of flavor and the very last ingredient is mushrooms now if you don't like mushrooms you don't have to add them but I love mushrooms so you're going to put your lid on make sure that your little knob is turned to ceiling then you're going to push the pressure cook button or the manual button and you're going to go up to 45 minutes because it's wild rice it takes a while for it to cook now when it's done I switch the knob over for a quick release once all the pressure is out you can go ahead and take the lid off and your soup is going to smell delicious but you're not done yet you need to make it a creamy soup so on my stove top I'm going to take a pan on medium high heat and add six tablespoons of butter let it melt a little bit then add half a cup of flour and you're just going to mix that around until everything becomes nice and smooth now you're gently going to pour in your milk mix as you pour so it will become nice and smooth the goal is not to have it chunky now once it's all smooth you can go ahead and pour that right into your instant pot now I just took a whisk and slowly started mixing that in if you do have some chunks of flour that's okay it will be smoothed out as you whisk in your instant pot now once you're done you just pour it into individual bowls and I like to serve mine with a side salad and then also a delicious french bread on the side that they can dip into now if you want to cook your hamburger in your instant pot you can all you have to do is push the saute button put your meat in there I would also put your onions in there and you'll cook them together I cooked my meat in advance I'll put a link in the description for you on how to cook it inside your instant pot now on to the chili I have one pound of cooked ground beef I have three stalks of celery that I chopped up and then one whole onion you don't have to use a whole onion I just like onions so I like to do the whole thing on top of that you're going to add one can of kidney beans I use dark kidney beans and I drained them rinse them and drain them then you have eight ounces of tomato sauce and two cans of diced tomatoes just thrown right on top now with one of those cans of diced tomatoes I just filled up about half a cup of water and dumped it in the pot now the next thing is one fourth cup of ketchup you can measure if you want I just always eyeball my ketchup this next step is optional but my mom always does it so you add one tablespoon of sugar then two tablespoons of Worcestershire sauce Worcestershire Worcestershire lots of comments about that one you can say it how you want I call it Worcestershire sauce so you can mix it around a little bit if you want to but it's all pressurizing together so I just put the lid on make sure your little knob is on sealing not venting then I'm using of course the manual button so if you have a different instant pot you use pressure cook just anything to make it pressurized just normal and you're going to cook it for 10 minutes now you can turn the knob and let the pressure release or you can let it release on its own now the chili is all the way done you're going to just mix it up a little bit and when you serve it add your favorite toppings I love cheese and corn chips so you're going to start with one onion chopped up and two large sweet potatoes peeled and chopped and they're going to go right in the bottom of your instant pot next you're going to add about one cup of broccoli I added about two cups because I love broccoli okay then you're going to add one to two cups of carrots I just added the whole bag now to add the seasonings you're going to add one teaspoon of parsley then one teaspoon of thyme leaves and on top of that you're going to add about one teaspoon of pepper then add one to two teaspoons of salt now if you're making this vegetarian you could add vegetable broth but I like chicken broth so you're going to add four cups of chicken broth now it's time to put the lid on make sure that it's closed all the way and that your knob is on sealing not venting now because it's mostly vegetables you only have to cook it for five minutes I pushed manual for five minutes and because there's no meat you can also push it over to venting as soon as your five minutes is up again if you want this vegetarian don't add the bacon bits but if you do like bacon you can add as much or as little as you want I just added a small package of it so now we need to make the soup creamy so we're going to add two cups of whole milk you don't have to add whole milk you can use skin if you want but whole milk will make it nice and creamy after I added my milk I pushed the saute button so I could mix in the milk and the bacon and so everything is cooked together and the milk will warm up I only had to saute it for about two minutes before everything was heated through this is a perfect meal for a really busy night because you only have to cook it for about five minutes I'm going to start by adding two cans of canned chicken now you can use rotisserie chicken you can also use just thawed chicken or frozen chicken I'll tell you how to do that in just a second so right now I'm just going to add my two cans of already cooked chicken into the bottom of my pot next you're going to add one pound of carrots I just use the bag carrots but you can use other carrots too the recipe called for a can of corn so I just cut up two ears of corn and then also one half onion and I'm just going to dump that on top of the carrots next I added six cups of chicken broth so I had a carton which is four cups and then a can which is two if you feel like you need more chicken broth you can go ahead and add one to two more cups of chicken broth then I'm going to add about a half a cup of green onions all chopped up now for the spices I'm going to add about a half teaspoon of garlic powder and a little bit of salt and pepper just for taste now if you have pre-cooked chicken you're going to add your egg noodles right now and everything's just going to cook together so I added a whole bag it was a lot of noodles if you don't want that many noodles I would probably do a half a bag or three fourths of a bag so right now I'm just mixing it a little bit before I put the lid on the noodles don't have to be covered all right so my lid is on make sure it's on sealing not venting and I'm going to go to five minutes now here's the trick if you want to cook thawed chicken that's not cooked yet you're going to take don't put your any vegetables in yet and you're going to go up to 20 minutes and just cook your chicken broth and your chicken then the last five minutes you're going to put everything else back in and cook the rest for five minutes if your chicken is cooked you're going to cook it all just for five minutes at the same time I did a quick release there so let all the steam out then once all the steam's out you can open your lid and your chicken noodle soup is all done I love that if you have pre-cooked chicken it only takes five minutes to throw this recipe together so first I'm going to start with this an instant pot I have a six quart I usually cook with my six quart you can make this in the three quart or the eight quart the three quart it might be a little full so you might have to cut it in half but the cooking time will be the same okay so first I have three potatoes now you're supposed to peel the potatoes and if you've been around for a while you know that I hate peeling potatoes so I never do but I want to show you this so this is the secret with a five minute clam chowder this is the size of my potato it's really thin really small if you make your potatoes that size then you can cook it for five minutes so that's the secret so I have three potatoes I have two stalks of celery and then one onion we're just gonna dump it in there we go now you have a few options this recipe calls for four cans of clam chowder nope of oh my gosh of clams not clam chowder that's what we're making so you can use the liquid oh I took out my lids you can use the liquid for your liquid in here or you can just use a half a cup of water today I'm just gonna do a half cup of water I just need it to pressurize for it to work so that's all we're gonna do that you just have to cook the vegetables right now so that's what we're working on so half cup of water put your lid on you're gonna do it oh cancel you're gonna cook it for just five minutes and then make sure this little knob is turned to ceiling not venting and then you can just walk away but I actually need this so we're gonna take this back out so we're gonna pretend that it's cooked and it cooked for five minutes after the five minutes is done you're gonna turn this little knob to venting there we go and let all the pressure out once all the pressure is out we're gonna magically have cooked vegetables so I'm gonna put that right there and I already have some cooked for you so we can finish making this recipe okay so I use water in here also you can see there we go cook vegetables um so you're gonna push cancel when it's all done and then you're gonna push the saute button we got to get it kind of hot in here so that it's the plan all right you're gonna take your four cans of clams not there we go and you're just gonna dump them all in now if you've already dumped in the juice that's fine you just make sure you want all four cans this it makes it I love when there's extra clams that's like my favorite okay got all my clans in there we go okay now I'm gonna put some spices in so I have one and a half teaspoons of thyme one and a half teaspoons of basil and then just like a teaspoon of salt a little bit of pepper you can add more to after it's done cooking so you can see like how much salt and pepper you need everyone is different with salt and pepper so you do you okay let's see what else do I want to do now you can um do your garlic in with the vegetables and have it cook that way but I love a little bit of garlicky recipes so you can taste the garlic because I've been here right now so I'm doing like about two cloves of garlic that you put in then I know this might sound gross to some of you but this makes it taste good we're doing a can of cream of mushroom soup I'm gonna make it nice and creamy and just taste so good and I have six pieces of bacon I always get the pre-cooked kind because I'm lazy and yeah so I already pre-cooked it chop it all up and then it is ready to go in here too and last but not least now you don't want to cook with this because you don't want it to curdle so if you notice I've cooked my vegetables first then we saute as we're sauteing we're adding three cups of half and half and we'll just pour that in there we go it's gonna be nice and creamy I'm so excited that is literally it now you're going to just wait a little bit because obviously we're on saute we're gonna wait until it starts to cook but all your vegetables are cooked we're pretty much just heating it up so everything is cooked through and it's warm so we're just going to mix around but it really so so yummy now I love serving this I don't know if you guys can get bread bowls where you're at or if you've had bread bowls bread bowls and clam chowder it's like my happy place so you can always go to your local bakery see if they have any they usually do them winter time um if not you can always ask them say hey well you guys make bread bowls and they can get it too you can do like a special order bread bowls and they'll make them for you it might take like three days to get but we're just getting a little dip it in whatever you want to do okay obviously this is not cooked all the way so usually let it like sit on saute for about 10 minutes or so just keep mixing make sure you mix everything together but for the most part it's amazing guys so you're going to just keep it on saute until it one if you want it heated all the way through if you want it really thick you just keep it on saute it will thicken up um I did add water in there to cook the vegetables if you wanted to drain that water out it won't take as long to thicken but it's it's totally up to you I'm not much of a texture isn't a huge thing with clam chowder with me and so I kind of just yeah when it's done it's done my kids will eat it and I'm happy so I'm going to start by pushing the saute button because I need to cook my meat now if you already have pre-cooked meat that's going to make this go by even faster so right now because it's sauteing I put my meat in and I have this little chopster I will put a link in the description for you because this is my favorite tool in the kitchen well other than the instant pot of course so I'm just going to brown my meat just right inside of my instant pot now once it's almost all the way cooked I'm going to go ahead and add one whole onion and then mix that all together just so the onion can brown a little bit while the meat finishes up cooking now I'm going to leave that there for just a little bit and stir every few minutes but while that's finishing cooking I'm going to chop up one zucchini two stalks of celery and then pour those into my instant pot with my meat and my onions now I also chopped up two cups of small potatoes and about two cups of carrots on top of that you're going to add about one teaspoon of chopped up cloves um you can use whole cloves if you want to then you're going to add one can of diced tomatoes now I'm putting those in now because my saute button is still on and I need some liquid on the bottom of my pan all right I'm going to just mix these up a little bit and then continue adding more things all right so right now I'm going to add one tablespoon of Italian seasoning and three cups of tomato juice next you're going to add one can of dark red kidney beans now these I had rinsed and drained so they're ready to go and then one can of cannellini beans the white cannellini beans rinsed and drained also all right then you have one can rinsed and drained of green beans now as you can see my pot is getting really really full so just be careful as you're stirring now you're going to add one cup of the little tiny minestrone noodles these are my most favorite and my kids love them you can add different noodles if you want to it's totally up to you so you're just adding one cup and then I'm going to add about a cup and a half to two cups of beef broth now I don't want to add too much more because it's going to overfill so put your lid on make sure your knob is turned to sealing not venting now you're going to cancel what you have going so you're going to cancel the saute button then you're going to push pressure cook or manual now you're going to go up to six minutes that's going to cook your noodles and your vegetables everything else when it's done I let it release on its own for about 10 minutes or so you can do a quick release as soon as it's done but I was running Samaritan real fast all right now we're going to open the lid and see how it is oh it is perfect the noodles are done perfectly everything is cooked all the way through now here is the hard part you have to mix very very carefully now if you have an eight quart this recipe is perfect for an eight quart but a six quart will still work all right I need some more liquid in there so I'm actually going to add about one to two cups more of beef broth into my soup now if you noticed I didn't add a lot of salt and pepper you can add that sparingly or you could put it on your table and they can add it to their own bowl of soup so I'm going to start with just some olive oil one or two tablespoons put it in the bottom of your stock pot and let's see I'm cooking this over a medium-high heat and then I have one onion here that I've chopped up I'm going to throw that right in you can hear that sizzle it smells amazing give it a stir and you just want to cook this until your onions are tender you'll start to see them turn translucent and that's how you know they are done so cook those for a couple of minutes okay so once your onions are done it's time to add in the rest of the ingredients it's basically a dump and go recipe so it doesn't get any easier now you could use raw chicken and cook it with the onions but I like to just grab the rotisserie chicken from the grocery store shed it up shred it up and then you're going to dump it in so I've got about two cups here a shredded chicken and then I'm going to add two cans of white beans if you're watching your sodium intake make sure that you get a less sodium but these have been drained and rinsed I'm just going to add them in the next thing I'm going to add is a can of chicken broth once again if you're looking to reduce your sodium make sure you get a less sodium but just dump that in on top and then one of my favorite ingredients in this I love green chilies this is just a can of diced green chilies you don't even have to drain it you're just going to go ahead and dump it in to your pot okay we'll give it a quick stir get everything mixed together those green chilies smell amazing in this they give it so much flavor they don't really give it heat so this is a very kid-friendly dish so don't be intimidated when you hear the word chilies so now we're going to season it up I'm going to do a teaspoon of cumin so sprinkle that on top and then I'm going to do a teaspoon of salt and then I've got a teaspoon of oregano and then if you've got some ground black pepper just throw some on top you can do as much or as little as you want I'm aiming for about a half teaspoon grind it up okay there's that and then last but not least we're going to do a pinch of cayenne pepper this doesn't really add heat like I said it's a kid-friendly dish but it does add some flavor it really just brings out a lot of the different flavors going on so it's totally optional but I recommend it okay and that basically is it you are going to let this simmer for about 30 minutes just on medium to medium heat and just kind of let those flavors melt together as they just simmer okay we'll let this simmer and then we'll come right back okay after this has been simmering for 30 minutes it's time to add the good stuff that's going to make it creamy so I've got some whipping cream here you could also use half and half or if you're trying to watch calories you could even do a fat-free half and half all of them will make it super creamy and super good but you just need a half cup of this so this is just a half pint I'm going to pour in half of it so there's that and then I'm going to add one cup of sour cream now this is a light sour cream and it still turns out delicious but you can do full fat or you can do fat-free whatever your family likes it will work perfect for this and then you're just going to go ahead and mix that all together and suddenly it starts to look all creamy and delicious first you're going to start with one can of chicken and dump it right in then one can of pinto beans one can of black beans now my beans have been rinsed and drained next is one can of corn but don't drain that you're going to dump that right into your instant pot then we're going to have one can of diced red tomatoes dump everything in you don't want to drain that either and then one can of enchilada sauce now I usually use mild enchilada sauce because my kids don't like it spicy next we're going to add two cups of chicken broth and I have a little helper she really wanted to help and then for the seasoning you're going to add either one packet of taco seasoning or about two to three tablespoons however much seasoning you like you can add a little bit more then you're just going to take a spoon and mix it all together now you don't have to use can chicken you can use normal chicken breasts just make sure you cook it accordingly if you use canned chicken you're going to cook it for four minutes on manual if you have raw chicken you're going to go up to 15 minutes now when I do freezer meals I don't whip up a ton of them at one time I make one recipe and then I make the same exact recipe and stick that in the freezer so my trick is I like to use a water pitcher and put a plastic freezer bag just right inside of it so I'll just do my same steps a can of chicken two cans of beans that are rinsed and drained then you're going to add your can of corn remember leave the juice in there can of diced tomatoes and then one can of your enchilada sauce now it's going to get a little bit full it will seep down just a little add your taco seasoning and then you're going to add your two cups of chicken broth now if you are making this meal to go in your slow cooker you're going to cook it for three to four hours on low now you can cook it frozen or thawed it doesn't really matter now once all my ingredients are in there I'm going to slowly wiggle it out and zip it up now before I put it in my freezer I'm going to mix it a little bit then take out any excess air that I possibly can get out of there now I like to store my freezer meals so they will lay flat and then I can stack them on top of each other but if you want to freeze it so it will fit inside of an instant pot put it back inside your pitcher and go ahead and freeze it just like that inside your freezer all right my soup is done cooking I did a quick release just to make it a little bit faster and then I mix it up I like to serve this with sour cream cheese green onions pretty much everything you have on tacos that's what you can put on top of it all right first I'm going to heat some olive oil in my stock pot then I'm going to add my vegetables we have celery we have onions and we have carrots now I'm going to link the original recipe down below it does something a little bit different but this still works just fine next I'm going to add some flour so it will thicken up the soup a little bit and cook that for a few minutes use my handy dandy can opener it's my most favorite one and then dump in my chicken broth let that simmer for a few minutes with the bacon and then the potatoes and mix it really well after that I'm just going to cover and cook it for about 25 minutes now this recipe calls for four cups of cream but I do it a little bit different I do one cup of cream and then three cups of milk just so it's not so fattening but if you want it really thick and creamy you add all four cups of that cream then last I'm just going to drain a canned corn and dump that in that's totally optional I just really like it with corn then mix it really well if you want your soup a little bit thicker go ahead and mash some of the potatoes in there to thicken it up I added a little bit of salt and a little bit of pepper for some flavor then just let it simmer for about five minutes and there you go I add my favorite toppings green onions bacon and of course cheese so I'm going to start off with the celery I have three stalks of celery or one cup that I just chopped up one cup or one whole onion chopped up four or five small red potatoes then we have one pound of carrots I just did a bag one cup of frozen peas now one or two cups of beef broth the recipe doesn't call for lipton onion soup mix but I love it then you have one tablespoon of Worcestershire sauce and salt and pepper to taste that's it okay so I'm going to start by adding my meat to the bottom of my instant pot then just you're going to add everything on top so I add my celery my potatoes my onions I did all my big things first so next I'm going to add my carrots right on top and then my peas are going to go right on top of the carrots now as you can see I'm getting pretty close to my fill line so I'm going to try and spread it down as much as I possibly can then I'm adding two cups of beef broth just because I want a little more liquid in there so it will pressurize a little bit better because this instant pot is full to the brim next I'm going to add one tablespoon of Worcestershire sauce the recipe actually calls for one teaspoon but I love Worcestershire sauce so I'm doing one tablespoon all right then you're going to add your lipton onion soup mix right on top I probably should have added that before I added my beef broth but that's okay so I'm just going to put my salt and pepper on top too you can add more when it's done cooking but I just added a little okay now I'm just going to mix in my seasonings a little bit you don't have to get too crazy because it will all pressurize okay I kind of made sure everything was flat so the lid would go on make sure it's on sealing not venting I'm going to go manual all the way up to 30 minutes now I did a quick release because we were starving but you could let it release on its own if you wanted now I'm going to take the lid off and you'll see just how amazing this stew looks it smells so good I have a pound and a half of chicken in here already then we're gonna add our vegetables so I have one onion chop it calls for a green pepper but I didn't have any green pepper so I'm just working with I have a little bit of orange pepper a little bit of red pepper in there and then cut up a few carrots you can cut up the big carrots I like to use little ones because it's literally what I had in my fridge okay then I have a can of diced green chilies we'll just pour in then a can of corn I didn't drain any of the juices here we'll just dump dump what's in there I did drain my beans now chili usually have kidney beans this one's a little bit different so you're supposed to use pinto beans again I'm just using what I have in my pantry I have navy beans they're close enough then we have cannellini beans and we have a can of diced tomatoes okay we're going four cloves of garlic here um I like to when it's four cloves I just add about two this spoonful spoonfuls of garlic then we have this is one of my favorite parts of it liquid smoke so we have two teaspoons of liquid smoke we're gonna put in here now if you don't know our liquid smoke is it's kind of like in the barbecue area like barbecue sauce kitchen area this stuff is my favorite we need some barbecue sauce because obviously barbecue chicken chili so we're gonna put a half a cup of barbecue sauce in here um I'm just gonna guesstimate because you guys know that I like to do that down down below in the description is my all that's the link for all the spices for the whole recipe for you guys so we have chili powder cumin paprika and salt and pepper there we go then we just have four cups of chicken broth I hope that I grab chicken broth I did okay we're fine chicken broth in here we're just dumping it in yes you have that liquid in order for it to press your eyes so we're winning winning at life okay I think that's everything got my barbecue sauce that's the most important thing that goes in here so we're gonna do pressure cook and we're gonna go to 20 minutes here we go whoof and yeah now that it's done picking you can just walk away and it literally is that simple I love dumb ago recipes you can even put this in like in the morning or afternoon let it sit on the keep warm function for hours and it will be already when you're done working or done doing things first we're going to start with the vegetables so I have a red pepper a green pepper about three stalks of celery and two cans of clams then we have half an onion and four potatoes now I'm just going to go ahead and chop all of these up I'm sure you would love to see me chop but for cooking sake it's a lot easier now I'm just going to dump all of my chopped vegetables into the instant pot now that all the vegetables are in the bottom of the pot I'm going to go ahead and add my clam juice now you don't want to add the clams yet we're going to add those at the very end so keep the little lid on so you can just pour the juice into the instant pot then I'm going to add one cup of water into the instant pot to help pressurize all right now that everything is in for right now go ahead and put your lid on make sure your knob is turned to ceiling not venting and we are going to cook this because it's just vegetables we're going down to seven minutes so now we're going to make a little ruse to thicken up the soup so I have five tablespoons of butter that I'm putting over the stove top and then I'm going to add in five tablespoons of flour so that's easy five and five so once the butter is all melted go ahead and mix that together now you'll leave it on the stove top for about oh two to five minutes or so now when it's all done it should look like this this is the perfect time to add in your milk so you can add milk or cream so I added one and a half cups of milk you can add cream but we're making it a little healthier here and you're just going to continue to whisk that over medium-high heat until all of the butter and flour and milk are all mixed together all right so now my instant pot beeped so I'm going to take the pressure out of the instant pot with a quick release and then pull the lid off so all the vegetables are done cooking so I'm just going to add my butter and flour and milk mixture go ahead and mix that around a little bit and then it's time to add the seasoning so I'm going to add about a half teaspoon of pepper a half teaspoon of dried thyme and about a half teaspoon of salt you can add more if you'd like then this is the secret sauce Tabasco sauce hot sauce something to add just a little bit of kick and then go ahead and add your clams very last and that is pretty much it to this recipe you go ahead and just mix it all in and I just keep in my instant pot on the warm setting until I'm ready to serve so using the instant pot and the stove top at the same time this recipe was done in 20 minutes now you can also serve this recipe with a little bit of parsley on top if you would like hey guys today I am making a loaded vegetable soup now I'm going to make this in my ground pot totally make out on your stove top just cook it until all these vegetables are soft and I'm going to show you how to make this without any meat if you just are wanting to load up on vegetables but you could totally throw in some chicken breasts or like ground turkey to give you some added protein and especially if you want to make this a heartier soup if you're serving it is like a main dish so I'm going to just jump right in and get started so I've got my slow cooker here this is a six quart slow cooker so you want it to be pretty big because we're going to fit a lot of stuff in here I'm just going to spray some non-stick cooking spray because that always helps with cleanup and then we're going to just jump right in sorry about my baby in the background this is this is life making dinner for your family so I've got one onion that I've chopped up and then I'm going to add about a pound of potatoes now I just did red potatoes and I kept the skins on I scrubbed the skins and then I'm just keeping them on because that's a lot of the nutrients are so dump in your potatoes and then I just chopped up one big sweet potato I love the color of sweet potatoes plus the flavor is really good and then I just cut up some baby carrots if you're using big carrots I'd say do about two full carrots chop them up and then I'm going to do just two stalks of celery you can go you can dice those as small as you want or as big as you want doesn't matter and then right here I've got a can of diced tomatoes they didn't even drain it I'm just going to dump the whole thing right in and then I told you the soup is loaded with vegetables so I am dumping in a whole bag of frozen mixed vegetables this one has carrots and peas and green beans and corn you can really do any vegetables in this soup doesn't matter okay then I've got some fresh parsley about a quarter cup dump that in and now we're going to add our spices and seasonings so I've got two cloves of garlic chopped up or minced whatever you want it to be throw that in there and then I'm going to do just salt to taste you can do as much or as little as you want and the great thing is you can always add salt later too and after it's done cooking to see you know how much more flavor it needs this is just some ground black pepper probably do like a quarter teaspoon just give it a couple twists okay and then garlic salt you can also use garlic powder just kind of put some on there um all spice this is not necessary it's completely optional but it does give it a really good flavor and you don't need very much because it's pretty powerful I'd say maybe an eighth of a teaspoon and then this one's also optional this is crushed red pepper doesn't really add heat adds kind of just some flavor so put that on there now if you wanted to add protein like chicken this would be the time to do it but it's totally good without that also and then I'm just going to add four cups of chicken broth now if you want this to be completely vegetarian you could definitely use vegetable broth just kind of use whatever you have on hand okay and there you go let me grab spoon to stir it I'm gonna give it a good mix and then you're just gonna cook this on low until your vegetables are tender I would say maybe three to four hours on low and then check it and see if your sweet potatoes and your red potatoes are soft if not you could go another hour or so until they are soft but that's it you are completely done I love those dinners where you can just kind of dump it set it and forget it so you're going to start by putting two or three chicken breasts in the bottom of your instant pot now these are chicken tenders you can use tenders or you can use chicken breasts now if you are making this in the slow cooker you're going to do the same exact thing that I do in my instant pot except when it's cooking you're going to cook for six to eight hours on low next you're going to add two cloves of garlic I also like to use the minced garlic so it's about one teaspoon next you're going to add one teaspoon of chili powder oh got a little too much there next you're going to add one teaspoon of worcestershire or worcestershire or whatever you call it one teaspoon of bad sauce then add one teaspoon of tabasco sauce in it now that seems like a lot but it actually isn't too spicy if your kids are funny about spice maybe do a half teaspoon then on top of that I'm going to add one small chopped onion next add one chopped red pepper now they didn't have red peppers at my store so I used an orange one then one can of drained black beans then you're going to add one can of corn you're not going to drain the corn dump everything in next add two cups of your favorite enchilada sauce then you're going to add four cups of chicken broth now I love to get these big containers because I know it's already four cups and I can just dump the whole thing in without measuring next you're going to add a little bit of salt and a little bit of pepper and then you're ready to cook if you're doing the instant pot make sure you turn the handle and make sure the little thing is on sealing not venting if you're cooking with the slow cooker put the lid on and set it for 68 hours with the instant pot you're going to go manual for 20 minutes now when it's done cooking I did a quick release so that means I pushed it over to venting and let all the steam out and I'm going to take the lid off oh it smells so good now I'm just going to find my chicken and shred it now with the instant pot it is going to be really hard to hold on to and it will shred very very easily now when you're done shredding your chicken you're going to add one half cup of cream and then about a half a cup of sour cream I might add a little more because I love when it's nice and creamy then when you're done with that stir it in a little bit so the sour cream can melt and the cream will mix in pretty good next you're going to add two cups of cheddar cheese mix it really well until everything is melted and well combined now if you're doing this in the slow cooker you're going to do the same exact thing you're just going to make sure it's still on low while your sour cream and cheese are melting that's all done I like to serve it with cheese so the cheese is melting some little tortilla strips and cilantro on top all right so I'm going to start out with my instant pot but you can do the same exact recipe in your slow cooker so I have three large potatoes here that I'm chopping up I'm keeping the skin on because it's one less step for me to do next I'm going to take three chicken breasts now these ones are frozen so I'm going to show you how to do frozen chicken breasts in the instant pot so I always be sure my chicken is on the bottom of my instant pot now I'm going to add my vegetables on top so I'm just going to pour in my potatoes next I'm just going to take a small bag of baby carrots open it up and dump them in so I love onion when I'm making a healthy soup so I'm going to chop up my onion not in the tiniest pieces I kind of like bigger chunks so once I chop them up then I'll just throw it right on top of the carrots so for my seasonings I added a half teaspoon of garlic salt and a half teaspoon of rosemary so now it's time for the broth you're going to add eight cups of chicken broth now I know that sounds like a lot but it's actually just enough to cover the vegetables so if you're making this in your instant pot go ahead and just put it right inside if you're making it in your slow cooker same thing take your pot put it right inside of your slow cooker so back to the instant pot I put the lid on and I'm making sure that it is going to be on sealing not venting you want it on sealing then you're going to push your meat or stew button and go up to 25 minutes in your instant pot if you're in the slow cooker you want to do it for six to eight hours on low so I let the pressure release on its own so instead of bumping it over to venting I let it sit there for about 20 minutes while the pressure went down and then I can open the lid so now I'm just finding the chicken which I was going to pull it out and put it on that plate but it just is so soft it just keeps shredding so I'm actually going to shred it right inside of my instant pot pot now this recipe is perfect for meal prep because it makes a lot so now before I serve my family or myself I'm going to grab these awesome meal prep containers fill it full of about two scoops of my soup and then put it in my refrigerator for later so I can have a healthy recipe throughout the week now if you're just making this for one or two of you the great thing is you can put it in a ziploc bag and then freeze it so you can have it whenever you want another healthy meal but for now I'm just going to scoop myself some up right now and eat it for lunch now I love to put some cheddar cheese on top so my kids will actually eat it and a little bit of parsley to give it a little more flavor so I'm going to add four cups of the sweet potatoes just at the bottom of the bag there we go all right now for the good stuff so we have one can of black beans one can of corn you want to make sure the liquid's still in here one can of diced tomatoes now if you're worried about the salt you can get like less salts of diced tomatoes if you want to there's not a ton in there but if you're if you're trying to go eat less sodium then we have one red onion just right on top and then we have two tablespoons of lime juice and then a half a cup of quinoa now you can find quinoa on all aisles it's down the rice aisle not hard to find it all we're just going to pour that in now you're going to add four to five cups of chicken broth or chicken stock whatever you can find right now on those shelves so I'm just going to just add four today just because it's just one whole box full it makes my life a whole lot easier just dump that all in okay now for this evening we'll put those on top okay so we have one teaspoon of onion powder two tablespoons of cumin and one tablespoon of chili powder so we'll just go ahead and pour that on that is all we have so we're going to zip this up now the good part about this is there is no meat so it's going to cook pretty quickly so in the instant pot it's going to cook for about 10 minutes and then when it's done cooking you can turn that little knob to venting to let all the pressure out um if you're going to cook it in the slow cooker I would suggest I don't know maybe like three to four hours on low not going to cook very long because there is no meat you just need those vegetables tender now if you made it this far you deserve a handful of some chocolate chips all right guys I'll see you next time bye