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Soups

Thai Red Curry Soup

Hearty, healthy, rich and creamy, Thai Red Curry Soup is perhaps one of my favorites meals to make when I’m in the mood for something sweet and spicy. This delicious and nutritious soup is filled with protein, has tons of veggies and the creamy yum coconut milk gives it a smooth and velvety texture . A squeeze of lime towards the end, cuts through that richness and balances this soup really well. I make quite a few variations of this soup. I switch the proteins and make it with chicken or shrimp, and a vegetarian version with Extra Firm Tofu.

Thai Red Curry Soup recipe is a hearty, healthy, rich and creamy soup that can be made in a flash in the instant pot. Filled with veggies and protein, its a complete dinner dish. By Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #thai

Thai Red Curry Soup is quick and easy to make, and it’s just perfect for weeknights:

Thai Red Curry SoupThai recipes come together in a flash, especially when I use a store-bought curry paste. I’m all about making things from scratch, but when I found out that my local favorite Thai restaurant uses these pre-made curry pastes, I just had to try them. There are many brands for Thai curry paste in the stores, and I’ve tried a fair share of them. I found Maesri brand to be the most authentic in terms of flavors and consistency. I always keep these curry pastes and a can of coconut milk in my pantry. That makes weeknight dinners a breeze. I put together some fresh or frozen chicken, fresh peppers and broccoli, mix the curry paste with coconut milk, add it all to the Instant Pot (or any pressure cooker), pressure cook it for 5 minutes, and dinner is on the table in under 30 minutes!

Make it vegetarian and customize it:

Thai Red Curry Soup recipe is a hearty, healthy, rich and creamy soup that can be made in a flash in the instant pot. Filled with veggies and protein, its a complete dinner dish. By Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #thaiIt is extremely easy to customize this soup to your liking. I switch up the proteins and veggies all the time.

To make this soup vegetarian, simply add firm tofu or Paneer (Indian cottage cheese), instead of chicken! Since tofu/paneer is already cooked, add it after pressure cooking the soup, along with the assorted veggies. This way it doesn’t get overcooked and still absorbs the wonderful flavors of the soup.

I love the crunch and flavor of assorted vegetables in Thai Red Curry Soup. I like to add sliced bell-peppers, onions, baby corn and zucchini, but you can add pretty much any kind of vegetables you like. In this recipe, I add the veggies after the pressure cooking process so they retain a nice crunch and stay fresh.  Even frozen vegetables work great in this soup. Simply add them after the pressure cooking process and cook for a few minutes on sauté till they thaw and absorb the soup flavors. You can garnish it with cilantro, Thai basil or even mint. I like to have this soup as-is, but if you love to pair Thai recipes with rice, you can serve this with some white or Brown jasmine rice.

Healthier Carb Option:

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Easy Instant Pot Chicken Wonton Soup (Pressure Cooker & Stove-Top Recipe)

Chicken Wonton Soup is perhaps one of the most ordered soups at a Chinese restaurant.  Wontons are soft bite-size dumplings that are stuffed with meat or vegetables, and aromatics like ginger, garlic and spring onions. They are then cooked in a clear, flavorful chicken or vegetable broth. I love this soup, and have figured out an easier way to make it at home, on a weeknight too.  This hearty recipe for a real easy Instant Pot Chicken Wonton Soup makes a great dinner dish by itself.   I also have a vegetarian recipe below.

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Short-Cut for Wontons

I love simple and easy meals like this, that are so comforting at the end of a long day.When I have time, I love to make homemade wontons for this soup using ground chicken, spring onions, aromatics and seasoning. But, for weeknights and crazy times, this soup is real easy to put together using my favorite store-bought frozen wontons, Chicken Cilantro Mini Wontons from Trader Joe’s. This soup will work equally well with your favorite brand of dumplings too.

Easy Instant Pot Chicken Wonton Soup

Easy-Peasy:

All you have to do is add all ingredients, except wontons and greens, in the Instant Pot, pressure cook for 2 minutes, release pressure, add wontons and greens, and cook for another 2-3 minutes. Done!  And dinner is served in 20 minutes.

Make it Vegetarian:

It is extremely easy to make this soup vegetarian by switching just two ingredients. Switch the chicken broth with vegetable broth and buy your favorite flavor of vegetable dumplings. I personally like the Thai Vegetable Gyoza dumplings from Trader Joe’s. I combine that with their low-sodium vegetable broth.

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Stove-Top Method:

Heat a large stockpot on medium-high heat. Add all ingredients EXCEPT wontons and greens. Bring everything to a boil, reduce heat to medium and simmer for about 6-8 mins. Open lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!

Check out more INSTANT POT SOUP RECIPES here!

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Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Instant Pot Chicken Wonton Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Chicken Wonton Soup is nutritious & filled with healthy vegetables. Just cook broth, veges, & aromatics together in the instant pot & then add wontons.  Easy to make vegetarian by using vegetable stock & vegetarian wontons.

Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Soup
Servings: 4 people
Calories: 373 kcal
Author: Spice Cravings
Ingredients
  • 1 32 oz pack Chicken stock : use vegetable stock for vegetarian recipe
  • 1 pack frozen wontons : I get mini wontons from Trader Joe's
  • 1/2 inch ginger peeled and fine chopped, OR, 1/2 teaspoon Ground Ginger
  • 2 cloves garlic peeled and fine chopped, OR, 1/2 teaspoon Garlic Powder
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Less Sodium Soy Sauce adjust based on salt level of stock
  • 1 tablespoon Sambal Oelek Ground Fresh Chili Garlic Paste, or any chili garlic sauce
  • 1 teaspoon Agave Nectar or honey
  • 1/2 teaspoon Roasted Sesame Oil
  • 1 tablespoon Fish Sauce optional
  • 3 medium carrots sliced
  • 2-3 heads of Bok Choy stems and greens (leaves) chopped and separated
Instructions
  1. Prep the veggies: For bok choy, chop the leaves and keep aside, they will be added after cooking is done. Chop the carrots and boy choy stems. Finely chop ginger and garlic.

  2. Turn on Instant Pot: Add chicken stock and everything EXCEPT wontons and boy choy 'greens (leaves)'. Close lid. Pressure cook for 2 minutes. Manually release the pressure by moving the pressure valve from Sealing to Venting mode. If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid once the pin drops.

  3. Finish:  Turn on SAUTE and add the frozen wontons. Cook 2-4 minutes till they float on top. (Watch the video). Cancel SAUTE and add the boy choy greens that you had kept aside. Stir and let them soften in the soup for a few minutes.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Instant Pot Chicken Wonton Soup
Amount Per Serving
Calories 373 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1661mg 69%
Potassium 1232mg 35%
Total Carbohydrates 63g 21%
Dietary Fiber 8g 32%
Sugars 14g
Protein 14g 28%
Vitamin A 528.2%
Vitamin C 247.7%
Calcium 49.9%
Iron 30.5%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Instant Pot Chicken Chili

Game day just doesn’t feel complete without a simmering pot of chili! Try this spicy, tasty, quick ‘n’ easy, and healthier recipe for instant pot chicken chili. Made with ground chicken, taco seasoning and creamy pinto beans, you’ll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too.
Instant Pot Chicken Chili, By Spice Cravings. This is a spicy, tasty, quick 'n' easy, and healthier chicken chili recipe. Made with ground chicken, taco seasoning and creamy pinto beans, you'll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

It’s a fairly easy recipe to put together in my programmable pressure cooker, Instant Pot DUO.  The actual cook time is about 8 minutes.  Including the time it takes the pot to pressurize and depressurize, this dish is ready to be served in under 30 minutes, from start to finish.

I love the traditional chili made with ground beef.  That can easily be used in the same recipe and it works great.  But, in an effort to make this chili a lower calorie dish, I substituted ground beef with lean ground chicken in this recipe.  Honestly, I couldn’t tell the difference, except, that this one was lighter.  The other two Chili recipes that are on my repeat menu are White Chicken Chili and  Black Bean Chili.

Chili Hot Dogs

Instant Pot Chili Dog. Made with Instant Pot Chicken Chili, By Spice Cravings. This is a spicy, tasty, quick 'n' easy, and healthier chicken chili recipe. Made with ground chicken, taco seasoning and creamy pinto beans, you'll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Whenever I make this instant pot chicken chili, there is always enough leftovers for dressing up some Chili Hot Dogs the next day- and that’s our bonus! I make these a lot for game-day parties too! Just heat up the chili, boil the pre-cooked franks or sausage links. Dress up the bun with ketchup, mustard and relish, top with the sausage.  Pour a couple of ‘generous’ spoon full of chili all over, sprinkle some chopped onion and thinly sliced cheddar cheese over that, and take a bite!  Yum!!

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Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)

Warm, delicious, healthy and comforting, that’s what I think of when I make Chicken Noodle Soup!  A classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  The result is a simple meal that warms up your soul!
Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

During winter, I make this soup a lot, almost once a week.  Recently, I have been making many variations of it.  I keep experiment by adding different spice blends in this soup and this time I think I hit a home run.  I added the Ethiopian Spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together.  This spice blend adds a distinctive tangy and mildly spicy and smoky flavor to the soup.

Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Variations for the Chicken Noodle Soup

If you don’t like spice, you can reduce the quantity of the Berbere seasoning.  Also, for an extra kick, I add a couple of tablespoons of Sriracha to it, but you can replace that with tomato paste if you want to cut down on the heat.  For my family, including my kids, this spice level worked great.  I make a few other classic Ethiopian dishes using the Berbere Spice Blend: Misir Wot -Red Lentil Stew, and Key Wat – Beef Stew.

To make this soup vegetarian, you can skip the chicken and add some canned chickpeas, they taste awesome too!

To make this Chicken Noodle Soup healthier, I added whole-grain elbow macaroni to the soup. It not only increases the fiber and reduces the net carbs per serving, it also increases the protein content of the soup.

 

 

I make this soup in my programmable pressure cooker, Instant Pot DUO, but you can make it in any pressure cooker. Simply follow the suggested timing for cooking chicken breast or soup, and this recipe will work just fine.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

 

Stove-Top Recipe

Making this soup on the stove-top is a breeze. Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil. After that, reduce the heat to medium, cover the pot and let it simmer for 10-12 minutes, or till chicken is tender enough to shred. Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you’re all done!

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Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth. This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot.

Course: Main Course
Cuisine: Asian
Keyword: Chicken, Noodle, Soup
Servings: 6 people
Calories: 175 kcal
Author: Spice Cravings
Ingredients
  • 1 tablespoon olive oil
  • 2 crushed garlic cloves
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 32 oz. low-sodium Broth Chicken, Vegetable
  • 1/2 cup Whole Grain Elbow Pasta
  • 1 teaspoon salt adjust to taste
  • 2-3 teaspoon Berbere Seasoning adjust to taste
  • 1 tablespoon Sriracha or, tomato paste for mild heat
  • 1 lb. Chicken breast
Instructions
  1. Chop celery and carrots and keep aside. Turn on SAUTE mode. Wait 30 seconds and add olive oil and crushed garlic cloves.  Let the garlic sizzle for 30 seconds, then add chopped celery and carrots.  Add all the ingredients in the pot and stir everything.

  2. Cancel Saute. Close lid. Set valve to Sealing position.  Cook on Manual or Pressure Cook for 6-8 minutes, depending on how thick the chicken breast it.  When I use breast halves, like in the video, I set the time to 6 minutes.

  3. Open after 10 minutes of natural pressure release (NPR 10).  Remove chicken for shredding. Use two forks and pull apart the chicken.  Put the shredded chicken back in the pot.  Garnish with cilantro!

Nutrition Facts
Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)
Amount Per Serving
Calories 175 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 658mg 27%
Potassium 539mg 15%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 73.2%
Vitamin C 6.1%
Calcium 2.9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Gluten-Free Corn & Chicken Chowder

Creamy, sweet, hearty and pure deliciousness in a bowl, that’s how I would describe this dish. Whoever said Chowder was a summer-time dish, probably never sat by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder!

Gluten-Free Corn and Chicken Chowder in instant pot by Spice Cravings. Creamy, sweet, hearty and pure deliciousness in a bowl, that's how I would describe chowder. Enjoy in the summer or the winter by the fireplace on a cold winter night with a bowl of this Gluten-Free Corn & Chicken Chowder! This recipe reduces the carbs and goes gluten-free by removing the roux. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

My family loves chowder. My kids’ and husband’s favorite is Clam Chowder, and I am a huge fan of Corn Chowder. We like to make it at home, but a healthier, lighter version, that we can all enjoy without slipping into a food coma later.

Reducing the Carbs

My husband and I are eating a lower-carb-high-protein diet these days, so I had to revisit my recipe for Summer Corn Chowder and customize it. Plus, I’ve been wanting to make a Gluten-free version for quite sometime now.  Chowder is typically thickened with a roux made with flour or some sort of starch.  I wanted to skip that altogether.  So, I added chicken to bump up the protein in the dish.  Then, I eliminated the thickening agents, and, replaced the heavy cream with half & half.  That cut down the carbs and eliminated the gluten.  So beware, this is not the super thick and ultra creamy chowder that you’re used to- this is like a ‘skinny’ version of it.  For a vegetarian chowder, skip the chicken and you’re set. 

Without the flour, the real challenge was how to thicken the chowder.  After a few batches, I figured two things that helped me thicken the chowder.  First, I blended some corn with half & half.  That not only helped in thickening the broth, it also gave a big corn flavor boost to the chowder, that you would otherwise get by using corn broth.  Secondly, once it was done cooking, I used my hand blender for 5 seconds and it thickened the chowder just enough for me.  In the video recipe, I skipped this step too and liked that result as well.

Gluten Free Corn and Chicken Chowder- instant pot, Pressure CookerAlternatively, you can use a tablespoon of rice flour during the saute process, or, use a corn starch slurry in the end, to thicken the chowder before serving. Making a corn-flour slurry is super easy. Simply dissolve 1 tablespoon of corn starch in 3-4 tablespoons of room temperature broth/milk/water and add it to the chowder and stir for a few seconds. It thickens the chowder almost immediately.

Many times I make a lower-calorie version of this recipe by using full-fat or even 2% fat milk instead of half & half. The result is not as thick as this one, but the taste is still amazing. So, if you’re watching your calories, that’s another alternative for you.

Instant Pot or Stove-Top

In this recipe, I made the gluten-free corn & chicken chowder in my programmable pressure cooker, the Instant Pot DUO. Instant Pot works great for soups and stews because the process of pressure cooking helps intensify the flavors resulting in a chowder that tastes like it has been simmering low and slow for hours. It helps me get away by adding less half & half than a regular recipe.   See my FAQ on instant pot to learn more.

Making chowder on the stove-top is a super simple process too. Follow all the instructions listed in the recipe, till the pressure cooking part. Then cover and simmer the chowder for 10 minutes on medium heat. Open lid, add half & half and follow the remaining instructions. That’s it!

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Easy White Chicken Chili

Turns out, Jon Snow was right- winter is here! It’s cold, rainy and windy outside, it sure feels like January! Many of us find comfort in warm and creamy soups in this weather. No wonder January is National Soup month in the US.   To celebrate, I bring to you, one of my all-time favorite, super easy to make, creamy and delicious, White Chicken Chili recipe.

This soup is part of my Fill-it, Shut-it, Forget-it series, because that’s all there is to it.  You dump all the ingredients in a pot and let it do it’s magic. The only work you have to do after that is figure out what toppings you want to put on it 🙂

White Chicken Chili Instant Pot Pressure Cooker by Spice Cravings. This White Chicken Chili soup is a simple Fill-it, Shut-it, Forget-it recipe. You dump all ingredients in an instant pot. You need frozen corn, chicken, a can of beans, stock (chicken or vegetable), and then any mix of veggies (peppers, carrots, fennel). #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

White Chicken Chili in an Instant Pot

To make this recipe even easier to make, I make it in my electric pressure cooker, Instant Pot. Why? Coz I can dump everything in and finish some work in the meantime, without having to monitor anything.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.

I make this soup a lot on sports nights. I set up the pot and then take my kids out for their classes.  By the time we are back, hot and piping dinner is waiting for us.  It’s a lifesaver recipe for times when I don’t have any fresh produce to work with. I always keep some frozen corn and chicken in the freezer. My pantry is always stocked with cans of beans, roasted red peppers (for the veg part) and stock (Chicken or Vegetable).

Customize with any Veggies or Beans

This recipes comes together very well without any fresh ingredients to add.  You can easily customize this recipe to your liking.  Switch up the vegetables.  You can add peppers, carrots, fennel, and, switch up the beans to Cannellini Beans or Pinto Beans too.

White Chicken Chili Instant Pot Pressure Cooker by Spice Cravings. This White Chicken Chili soup is a simple Fill-it, Shut-it, Forget-it recipe. You dump all ingredients in an instant pot. You need frozen corn, chicken, a can of beans, stock (chicken or vegetable), and then any mix of veggies (peppers, carrots, fennel). #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

How to make on the Stove Top

This recipe is very easy to make on the Stove top too. Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy. If you are converting this recipe for your stove top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the cooker.

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Minestrone Soup- One Pot Meal

Minestrone Soup is an Italian soup,  typically made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes. It’s mostly vegetarian and often includes rice or pasta- perfect one-pot meal! I use this recipe a lot for weeknight meals- it’s one of my fill-it, shut-it, forget-it, meal series. Simply dump all ingredients in the Instant Pot (or any pressure cooker), close the lid, set a 3-4 minute timer. Once it’s cooked, manually release pressure after 5 minutes and you’re done! It’s that easy!

Minestrone Soup in Instant Pot by Spice Cravings. Minestrone Soup is an Italian soup, made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes; often w/ rice or pasta. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty I have always noticed how our meals often reflect the colors of the season. This soup certainly screams Fall– a perfect blend of orange, red and green, it is also the perfect comfort soup to have on a cold and chilly evening. This soup comes together so easily, it’s almost wrong to call it ‘home-cooked’:-)

Minestrone Soup in Instant PotYou can easily customize this soup to your taste- I keep switching the veggies in this soup. Sometimes, I add chopped squash or pumpkin to this and it taste amazing. I prefer to use canned beans in Minestrone Soup, simply out of convenience. The time it takes for dry beans to cook is too long for the vegetables, so, if using dry beans, one has to make this a two-step cooking process- cook the beans first and then add the remaining ingredients. I personally like using organic Northern beans here, but you can use the beans of your choice, Kidney, Pinto or Cannellini Beans. I make this soup with low-sodium vegetable broth, but you can use regular broth or even chicken/Beef broth. You can add diced tomatoes to this soup. We prefer a slightly less tomatoey flavor, so adding tomato paste just works out great for us.

Gluten-Free Minestrone Soup:

Minestrone Soup in Instant PotTypically, this soup calls for a small pasta. I substitute it with Quinoa. My family prefers the taste of quinoa, its’ Gluten-free, plus it bumps up the fiber and protein in the soup. You could even add Amaranth or wild rice instead.

Adding Greens:

I add chopped spinach to this soup towards the end of the cooking process. The heat from the soup wilts it down. You can use any dark leafy green instead of spinach- chopped kale would be a great addition here too. Garnish it with chopped basil to add a floral spring-time flavor to this dish.

Optional Variation:

Sometimes, I like to add an extra, totally optional, ingredient in this soup towards the end. I add chopped, pre-cooked, chicken and jalapeño sausage from Trader Joe’s. The sausage is fully cooked, so it just needs to hang out in the soup for a few minutes and it absorbs the flavors of the soup and becomes really soft. My family loves the combination of this spicy sausage with Minestrone soup, but you can skip it and make it totally vegetarian.

Minestrone Soup in Instant Pot by Spice Cravings. Minestrone Soup is an Italian soup, made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes; often w/ rice or pasta. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Stove-top Recipe:

You can cook this soup on the stove-top too. Add all the ingredients in a soup pot, stir well, and cook covered on medium-high heat for 20-25 minutes, or till quinoa grains have sprouted. Follow the remaining instructions for garnish and enjoy!

Stove-top Pressure cooker (Hawkins/Prestige):

Follow all instructions and cook for 2 whistles in the pressure cooker. Wait 5 minutes and manually release pressure by carefully lifting the pressure weight.

Minestrone Soup- One Pot Meal

Print Recipe
Serves: 4 Cooking Time: 3-4 Minutes Manual + QR5

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 can Northern Beans (or your favorite beans), rinsed and drained
  • 1 cup chopped celery (about 2 ribs)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 32 oz. low-sodium vegetable broth (I use Trader Joe's brand)
  • 2-3 cloves garlic, chopped, OR, 1/2 teaspoon garlic powder
  • 1.5 teaspoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Italian Seasoning blend (I use 21 Seasoning Salute from Trader Joe's)
  • 1-2 tablespoons Sambal Oelek Chili Paste (or Sriracha) (to taste)
  • 3 tablespoons tomato paste, or, 1/2 can diced tomatoes
  • 1/4 cup quinoa (or 1/2 cup elbow macaroni)
  • Add after opening lid:
  • 2 cups baby spinach, chopped
  • 2 pre-cooked chicken sausage links, chopped (optional)
  • Few tablespoons grated parmesan cheese for garnish

Instructions

1

Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.

2

In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.

3

Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).

4

Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!

Ethiopian Red Lentil Stew – Misir Wot

Misir Wot is a lentil stew that is one of the signature vegetarian dishes that you’ll find in most Ethiopian restaurants.  ‘Wat’ or ‘Wot‘ is an Ethiopian style stew or curry that you can prepare with chicken, beef, lamb, a variety of vegetables.   You cook the stew in clarified butter, Ghee, and uses a spice blend called ‘Berbere‘.

Ethiopian Spice Blend: Berbere

This recipe is traditionally made with a spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together.  This spice blend provides a distinctive tangy flavor to the lentils, stews and curries.

Making Berbere From Garam Masala

I wasn’t too keen on buying a speciality spice blend that I wouldn’t use “that” often, so I looked up the composition of the Berbere and realized that this spice combination is very similar to the Garam Masala blend.  So I used the garam masala and added a few additional spices to replicate the flavor of a berbere blend.  The result was super successful.  If you have the berbere spice blend, substitute my spice list with 2-2.5​ tablespoons​ Berbere spice​ mix (depending on how warm you like it).​

Ethiopian Red Lentil Stew- Misir Wot

Misir Wot is traditionally served family style over a spongy flatbread called Injera.  I pair it with couscous and a garden salad dressed with lemon vinaigrette.  Although I used red lentils in this recipe, you can also make misir wot with yellow split lentils, green lentils or any quick cooking lentils as well.

This dish pairs well with Key Wat– a traditional Beef stew using the same spice blend. Check out my easy recipe for Ethiopian Beef Key Wat.

How to Cook on Stove Top

In the video, I made this recipe in my electric pressure cooker, Instant Pot DUO.   Misir Wot can also be made in a traditional stove-top pressure cooker.  Simply follow your cooker’s lentil cooking times and procedures and follow this recipe.  You can also make this dish on the stove-top, using a sauce pot or dutch oven.  I would advise using a heavy bottom pan, since that can evenly distribute the heat.  Simply follow all the instructions and simmer the lentils on medium heat for 10-12 minutes.  Stir every few minutes or so, till you reach a desired consistency.

Ethiopian Red Lentil Stew - Misir Wot

Print Recipe
Serves: 6 Cooking Time: 5 minutes Manual + NPR

Ingredients

Instructions

1

Prep: In a mini food processor, pulse ginger and garlic for 5-7 times. Now add onion chunks and pulse another 5 times. This is a quick and tear-free way to get everything chopped finely 🙂

2

Turn the Instant Pot on Sauté mode. Wait 1 minute till the inner pot is hot and melt butter/ghee in it. Add chopped onion, sauté for 30 seconds. Add ginger-garlic and sauté another 30 seconds. (If adding together, sauté for a minute).

3

Add tomato paste and spices. Stir well. Add rinsed and drained lentils, water and stir. Press "cancel", close the lid and hit Manual, High-Pressure for 5 minutes. Wait for Natural release of pressure.

4

Open the Instant pot lid after natural pressure release (NPR). Finish the dish with a light squeeze of lime juice. Check for seasoning. If you like the lentils to be more mushy, use a whisk and stir till you reach a desired consistency. Serve with couscous with a garden salad dressed with fresh lemon vinaigrette, or, the traditional sourdough flatbread, Injera.

Weeknight Black Bean Chili in Instant Pot

If you’re looking for an easy, comforting and delicious vegetarian chili recipe, you’re going to love this Weeknight Black Bean Chili in Instant Pot! Super healthy and creamy black beans are simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies. I season this chili with taco seasoning and a couple of teaspoons of unsweetened cocoa powder. Surprised? The bitterness and smokiness of the cocoa powder actually balances the acidity of tomatoes in this chili really well.  I add a dash of fresh lime juice, sprinkle some cheese on top and dive right in!

Weeknight Black bean chili in Instant Pot, pressure cooker chili, by Spice Cravings. This Weeknight Black Bean Chili in Instant Pot has creamy black beans simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies, and seasoned with taco seasoning and unsweetened cocoa powder! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Easiest Chili Recipe Everr!

My family loves chili! We make a gazillion versions of it , and use it in another gazillion ways. This one’s straight out of our weeknight chili collection. With a 5-minute prep, which includes opening 4 cans, putting this chili together is a breeze! Possibilities are endless with this dish. You can swap the beans with your favorite kind, add your favorite toppings- sour cream, cheese, jalapeños, spring onions, avocados and enjoy it as-is, or, use it as a topping for some amazing Chili Nachos, or, mix it with rice, wrap it in a tortilla and you have a Bean & Chili Burrito. During football season, you will always find a version of this on my table, every Sunday!

Weeknight Black bean chili in Instant Pot, pressure cooker chili, by Spice Cravings. This Weeknight Black Bean Chili in Instant Pot has creamy black beans simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies, and seasoned with taco seasoning and unsweetened cocoa powder! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Great for Potlucks & Picnics

Black Bean Chili also makes for a great potluck and picnic dish. It’s vegetarian, gluten-free, so you don’t have to worry about dietary restrictions. If you skip the cheese, you can make it vegan too.

For potlucks, I make this chili in my Instant Pot, cover it and take the whole pot along. I turn on the SAUTE mode to warm it up and serve it right out of the pot, it cannot get easier than that. I take all the toppings and put them along side the pot, this way people can customize their bowl the way they like it.

When I’m taking it for a picnic, I make this chili slightly thicker, more like a dip consistency. I pour it in an aluminum casserole dish, top it with dices onions and Mild Pickled Jalapeño. I top that with good layer of shredded Mexican blend cheese and serve it as a dip with Tortilla chips. It’s a big hit every single time.

Weeknight Black bean chili in Instant Pot, pressure cooker chili, by Spice Cravings. This Weeknight Black Bean Chili in Instant Pot has creamy black beans simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies, and seasoned with taco seasoning and unsweetened cocoa powder! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Stove-Top Instructions for Black Bean Chili:

This Chili can be made on the stove-top as well. Take a deep sauce pan or a stock-pot. Turn ON the flame at medium-high. Add olive oil, onions, green pepper and sauté for 1 minute. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Let the chili start bubbling. At that point, cover the pan with a lid, reduce the flame to medium and simmer for 15-20 minutes.

Remove the lid, check for seasoning. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.

Using Dried/Uncooked Beans:

Rinse your preferred brand of dried beans, about 1 cup and soak them in 3 cups of water . I like to soak them overnight. Throw away the water in which they were soaked and rinse well. Follow the recipe and press BEAN mode for 20-22 minutes for Black Beans and 25 mins for Kidney/Pinto beans. Wait for the pressure to release naturally (NPR).

More Chili Recipes from my Kitchen:

Instant Pot Chicken-Chili

Instant Pot Chicken Chili

White Chicken Chili- Instant Pot Pressure Cooker

White Chicken Chili

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Black Bean Chili in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 8 minutes

Ingredients

Instructions

1

Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Close lid, vent set to SEALING. Cook on MANUAL (High) for 8 minutes, NPR or QR after 10 minutes. If you're short on time, you can dump all ingredients in and set the timer.

2

Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.

Notes

I use Trader Joe's Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tbsp chili powder, 1 t​sp paprika, ​1/2 tsp salt,​ 1 tsp cumin, ​1​ tsp coriander powder, 1.5 tbsp red wine vinegar, 1 tsp​ brown sugar.

Toor Dal Tadka (Split Pigeon Peas Soup)

Toor Dal, also known as Arhar Dal or split yellow pigeon peas, is probably the most popular lentil all over India.  It’s a staple for many households and is made daily in some homes.  There is something about this light and flavorful lentil, that places it among the soul foods in Indian cuisine.
Toor Dal tadka, Split Pigeon pea soup, lentil soup, Instant Pot Soup by Spice Cravings. Toor Dal, also known as Arhar Dal or split yellow pigeon peas, is the most popular lentil all over India. Made with mustard seeds, onions and curry leaves. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian

I love to dress it up with a tadka (tempering) made with mustard seeds, onions and curry leaves.  I love the crunch and the zing this tempering adds to this creamy dal.  This recipe is a combination of my mom’s, and my mother-in-law’s- best of both worlds!  Have it like a soup or with steamed rice, or with a slice of toasted french bread.  I bet this will become one of your go-to meals!

I have adapted this recipe for the Instant Pot here, but this can be made on a stove-top as well as a regular pressure cooker. Check out details in “notes” section.

Rice Pairings

We pair toor daal with several different rice, although traditionally in India, its paired with Basmati rice.

Jeera Rice or Cumin Rice, is a popular Indian side dish where delicious and aromatic basmati rice is cooked with the nutty and earthy cumin seeds. It is one of the most popular accompaniment with Indian curries. Quick and easy recipe by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #basmati #riceCumin Rice Brown Jasmine Rice in Instant PotBrown Jasmin Rice

Toor Dal Tadka (Split Pigeon Peas Soup)

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 1 cup toor dal , rinsed and soaked in warm water (split pigeon peas)
  • 3 teaspoons olive oil/ghee/butter (I use a combination)
  • 1 teaspoon black mustard seeds
  • 1 pinch asafoetida
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic crushed or ground)
  • 1 small onion sliced or chopped
  • 1 green chili (optional)
  • 6-8 curry leaves (or 2 kaffir lime leaves)
  • 1 medium tomato, diced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cayenne powder (adjust to your spice level)
  • 1/2 teaspoon amchur (dry mango powder)
  • 2 cups water
  • 2 tablespoons chopped cilantro

Instructions

1

Rinse and soak lentils in hot water while you prepare tempering. Turn Instant Pot on SAUTE. Wait 30 seconds for it to heat up. Add oil, asafoetida (heeng) and mustard seeds, wait for them to sizzle. Add chopped onion, curry leaves and a green chili. Sauté for 30-45 seconds, till the onion turns pink. Remove the onion mix in a bowl.

2

Add ginger-garlic paste and sauté for 30 seconds. Add diced tomato and sauté for another 30 seconds. Add salt and all dry spices and sauté for 30 seconds. Add strained lentils, 2 cups water and stir well. Close the lid. Set vent to SEALING. Hit MANUAL for 4 minutes. (If you prefer a mushy texture, set the time to 6-7 minutes)

3

Wait for NPR (natural pressure release). Open the lid after the pin drops. Add the tempering and the chopped cilantro and stir. Enjoy warm!

Notes

Stove top: Follow steps 1 and 2 in a sauce pan or a dutch oven. Cook the lentil for 15 minutes on Medium heat, covered. Continue with step 3. Indian Pressure Cooker: Follow steps 1 and 2. Close the lid of the pressure cooker. Cook on high-heat till 1 whistle and then reduce to medium heat and cook for 5 minutes. Wait for pressure to release naturally before opening. Continue with step 3.