3 FALL INSTANT POT SOUPS! Quick Healthy Family Dinner Recipes! | Instant Pot Recipes Healthy Justine

3 FALL INSTANT POT SOUPS! Quick Healthy Family Dinner Recipes! | Instant Pot Recipes Healthy Justine

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My Instant Pot
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Make sure you check out all these amazing chili recipes!

Fall Garbanzo Chili, Azure Farm

https://www.azurefarmlife.com/blog/fall-garbanzo-chili

Pumpkin Chili With Lamb, The Duvall Homestead
theduvallhomestead.com/pumpkin-chili-recipe-with-lamb

Homemade Chili, Dirt & Dough
https://dirtanddough.com/chili/

BBQ Cowboy Chili, Tjoelker Family Farm
https://youtu.be/ysgffNixizY

Healthy White Chicken Chili, The Harris Homestead
https://harrishomesteadblog.com/healthy-white-chicken-chili/

Loaded Baked Potato Soup:
1 TBS Unsalted Butter
1 Onion Roughly Chopped
4-5 Cloves Garlic, Minced
1 Quart Chicken or Vegetable Stock
4 Medium Potatoes
Half of a Small Cauliflower Head Diced in 1 Inch Cubes
1 Tsp Salt
1/2 Tsp Black Pepper
1 Cup Whole Greek Yogurt
1/4 Cup Cream (Opt)

Toppings:
2-3 pieces thick cut bacon, cut into bite sized pieces and fried until crisp.
Sliced Green Onions
Shredded Cheddar Cheese
Sour Cream

Select sauté setting on the instant pot and melt the butter. Add the Onions and fry until translucent, add the garlic and cook until fragrant (about 1 min.) Add the stock and bring to a simmer, mix occasionally. Once the stock is simmering, press cancel and add potatoes, cauliflower, salt & pepper. Lock lid in place and turn the pressure valve to sealing. Press the pressure cook button and set the timer to 25 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to quick release. Remove the lid and use and immersion blender to cream the soup. Stir in the greek yogurt and cream until smooth. Adjust seasoning and serve with toppings.

Creamy Tomato Basil Soup
2 TBS Olive Oil
4 Large Carrots, Peeled and Diced into 2 inch pieces
1 Large Onion, Roughly Chopped
1 TBS Dried Basil
10 Medium Tomatoes, Cored and Cut into wedges
1 Qt. Chicken Stock
1 Pint Heavy Cream
Salt & Pepper to Taste

Press the sauté button on the pressure cooker, drizzle in olive oil. When hot add carrot and onion and cook until onion is translucent (5-10 minutes). Stir in the Basil, Tomatoes and Chicken Stock. Lock lid in place and turn the pressure valve to sealing. Press the pressure cook button and set the timer to 10 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to quick release. Remove the lid and use and immersion blender to cream the soup. Stir in the cream until smooth. Season with salt and pepper to taste and serve with grilled cheese sandwiches.

Sweet Potato Black Bean Chili
3-5 Strips Bacon, Diced into 1 inch pieces
1 medium onion, finely diced
2-3 medium sweet potatoes, peeled and diced
1 15 oz can Tomato Sauce
1 15 oz can Diced Tomatoes
1 15 oz can Black Beans
1 15 oz can Corn
Salt & Pepper to taste
1 TBS Cumin
3 TBS Pure Maple Syrup

Toppings:
Diced Avocado
Sour Cream
Shredded Cheddar Cheese
Chopped Cilantro
Crushed Tortilla Chips

Press the sauté button on the pressure cooker, when hot fry bacon until crispy and remove with a slotted spoon. When hot add onion to bacon drippings and cook until onion is translucent (5-10 minutes). When done add canned foods, chopped sweet potatoes, maple syrup, Cumin and season with salt and pepper. Press the pressure cook button and set the timer to 6 minutes on high pressure. When timer goes off let the steam release naturally for 15 min and then carefully turn the valve to quick release. Serve with corn bread and toppings of your choice.
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