 Now you guys know that I love soup, so I'm going to share with you 10 of my favorite recipes that I've made throughout the years. The first one is chicken and potato soup. So I'm going to start out with my instant pot, but you can do the same exact recipe in your slow cooker. 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'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 I love to put some cheddar cheese on top so my kids will actually eat it. We're going to first start by pushing the 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. 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. Then 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. Now it's time to put the lid on, make sure that it seals all the way, and you're going to turn that little knob to sealing, not venting. Then because it's the sauté 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 perfectly heated through and delicious. I like to add cheese, sour cream, even some tortilla strips on top of my loaded taco soup. All right, so the first thing we're going to do is kind of sauté 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 luxe, it's an older version, but all the instant pots should have a sauté button. So you're going to just push the sauté 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 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. 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 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 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 ceiling, 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 to 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. 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 give it a pop of color and a little bit of flavor. All right, guys, there you go. So 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 I serve this recipe with a side salad and some breadsticks because usually that's all we eat with our chicken noodle soup. 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. Woo, 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. Alright, 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. 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. 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 sauté 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. I'm 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 ceiling, 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 some errands real fast. Alright, 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 sixth quart will still work. Alright, 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 can put it on your table and they can add it to their own bowl of soup. So you're going to start with one onion chopped up and two large sweet potatoes peeled and chopped. 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. 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. Oops got a little too much there. Next you're going to add one teaspoon of worcestershire or whatever you call it one teaspoon of that 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 a 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. Then 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. So 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. Whatever 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 canned 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. Alright 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 this. 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 pans 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. 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. Now we're going to make a little roux to thicken up the soup. 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 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't 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. Alright 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 it 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. In about two weeks, our Six Sisters Spice Line is launching so if you want to get on our wait list, I'll put a link down below for you in the description. You guys are not going to want to miss out. These are amazing. Now if you love these soup recipes, you're going to love this playlist of my favorite soups. Alright guys, thanks for cooking with me. Bye.