This week I made my favorite tomato basil soup that I used to simmer on the stove for an hour and Cream Cheese Chicken and Black Beans. The chicken recipe at the link is for the slow cooker and cooks about 4 hours, but I've converted it and modified it below to make a great heavy h'ors d'oeuvres in about 15 minutes of cook time!
Quick and Easy Tomato Basil Soup (Instant Pot version)
|Q&E Tomato Basil Soup|
4 ounces carrots, peeled and chopped
4 ounces yellow onion, chopped
1 TBSP dried basil
2 26 ounce cans crushed tomatoes
3/4 cup chicken broth
1 cup heavy cream
salt and pepper to taste
Select Sauté on your Instant Pot. Add oil and heat until shimmery.
Add carrots, onions, and basil. Sauté about 4 minutes or until onions become translucent.
Add crushed tomatoes and chicken broth.
Lock lid and close pressure valve. Cook at high pressure for 5 minutes. Allow full natural pressure release.
Turn Instant Pot off and then set to Sauté. Using an immersion blender, blend until smooth. Add cream and stir to heat through. Add salt and pepper to taste.
Instant Pot Southwestern Chicken Nachos
2 boneless skinless chicken breasts
1 can black beans (15-1/2 ounce, drained and rinsed)
1 cup frozen corn
1 jar medium or hot salsa (15 ounce)
8 ounces cream cheese
Place chicken breasts in Instant Pot. Add black beans, corn, and salsa (in that order). Lock lid and close pressure valve. Cook for 15 minutes. Allow to naturally release for 5 minutes then quick release. Remove lid and shred chicken with two large forks. Stir in cream cheese. Serve over tortilla chips.
This new toy really is making my food life better.... great food really fast! What more could you ask for?!
What are you eating this week? Whatever it is... Keep it Clean!!