Instant Pot Red Coconut Curry Bowties

This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.  

Ingredients:

4 cups chicken broth

1 lb bowtie pasta

1 can (13.5 ounce) light coconut milk

1/4 cup sweet Thai chili sauce

1 tsp ground ginger

1 tablespoon red curry paste

1 tsp minced garlic

1 tsp salt

1 cup snow peas, ends cut off

1 red bellow pepper, sliced

1 cup matchstick carrots

fresh, chopped cilantro

chopped peanuts 

Directions:

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta. 
2. Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
3. Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
7. Serve the pasta with chopped peanuts and fresh cilantro.

Instant Pot Lentil Chili

Serves 6

Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained

Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.

2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.

3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.

4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.

5. Top with tortilla chips, sour cream, cheese, and avocado.

Instant Pot 15 Bean Ham Soup

Ingredients:
1 TBSP olive oil
2 large carrots, peeled and diced
2 stalks celery, diced
1 sweet onion, diced
1 package (20 ounces) Hurst's Beans 15 Bean Soup
8 cups chicken broth
1/4 tsp thyme
1 bay leaf
2 cups cooked diced ham
15 ounce can of diced tomatoes
1 teaspoon black pepper
salt to taste

Directions:

1. Turn Instant Pot to "saute" and add the oil to the pot. Once the oil is hot, add the carrots, celery, and onion and cook, stirring often, for 5 minutes.
2. Open the bean package and discard the ham seasoning. Rinse and sort through the beans. Add them to the Instant Pot along with the chicken broth, thyme, and bay leaf. 
3. Turn the Instant Pot to High Pressure and set the vent to "pressure." Cook on high pressure for 45 minutes.
4. Once the soup has cooked for 45 minutes, allow the pressure to release naturally - about 20 minutes.
5. Remove the lid and stir in the tomatoes, ham, and lemon juice. Add salt to taste. Stir well and let set for 5 minutes to allow the ham to heat through.
6. Serve hot.

Creamy Tortellini, Spinach and Chicken Soup (Slow Cooker & Instant Pot)

The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?

You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.

This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.

Makes 8 servings

Cooking time:  4-6 hours on low or 3-4 hours on high

Ingredients:

1 medium yellow onion, diced

1/3 cup all purpose flour

1 Tbsp dried basil

2 cloves of garlic, minced

2 Tbsp tomato paste

3 Tbsp olive oil

4 cups chicken broth

2 (14.5 oz) cans petite diced tomatoes

1 to 1 1/2 lbs chicken breasts or tenders

1 tsp salt

1/2 tsp pepper

4 cups frozen cheese tortellini

3 cups packed spinach (you can definitely add more than this if you want)

1/2 cup Parmesan cheese

1 cup heavy cream or 1 cup half and half

SLOW COOKER INSTRUCTIONS

1.  In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.

2.  Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).

3.  Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.

4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot. 

5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through.  Ladle into serving bowls and enjoy!

INSTANT POT INSTRUCTIONS

1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.

2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.

3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.

4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.

5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.

6. Ladle into serving bowls and enjoy!