Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Turkey/Chicken and Brown Rice Soup

Ingredients:                                     (Makes a lot of soup!)        

• 1 tablespoon olive oil
• 1/2 cup (about 4 ounces) chopped onion or shallot
• 1 cup (about 6-8 ounces) diced carrots (about 2-3 large carrots)
• 1/2 – 3/4 cup (about 4 ounces) diced celery (about 3 stalks)
• 6 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1/2 – 3/4 cup (about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice
• 2 teaspoons herbs de Provence (see note for a substitution)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 cups chopped kale (about 3-4 ounces)
• 3 cups cooked, chopped turkey or chicken (about 12 ounces)
• Freshly grated Parmesan cheese, for serving

Directions:

1. For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.
2. When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it’s magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.
3. For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.
4. Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Notes:

You can also use ground turkey in place of the cooked turkey or chicken. Brown it in the first step with the onions and vegetables; drain any grease, and then proceed with the recipe (or you can brown it before starting the soup and reserve it until the end to stir in with the kale and turkey). Herbs de Provence is a fragrant mixture of herbs usually made up of oregano, thyme, basil, marjoram, lavender, savory, sage, and rosemary (sometimes bay leaves, too). If you don’t have it – and you don’t have all of the above spices on hand – I would simplify and use an Italian seasoning blend or just a mix of oregano, basil, thyme and a pinch of sage if you have it. The flavor will be a bit different, but still delicious.

From: Katie

Mexican Vegetable Soup

Ingredients:

• 1 1/2 cups chopped yellow onion (1 medium)
• 1 cup peeled and diced carrots (2 medium)
• 1 1/2 Tbsp olive oil
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 1/2 (14.5 oz) cans diced tomatoes with green chilies (Rotel)
• 1 medium zucchini, chopped (1 3/4 cups)
• 6 oz diced green beans (1 1/4 cups), optional (*Can substitute squash for beans)
• 1 red bell pepper, diced
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 3/4 cups frozen corn or drained and rinsed canned hominy
• 2 Tbsp fresh lime juice
• 1/2 cup chopped cilantro 

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onions and carrots and sauté 3 minutes then add garlic and sauté 1 minute longer. Stir in vegetable broth, tomatoes, zucchini, green beans, bell pepper, oregano, cumin and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
2. Stir in corn, lime juice and cilantro and cook until corn is heated through. Serve warm.

**Note when making in the instant pot:

Sauté the onions and carrots in the instant pot first then add the rest of the ingredients.  Put the lid on and move valve to sealed position.  Select the soup function and adjust to less.  When finished you can do a natural or quick release.

From: Shauna 

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips