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Here it is-a delicious filling chicken soup recipe for the instant pot. We use lentils rice, chicken and a lot of veggies to make this a thicker soup that satisfies and nourishes you, especially when it’s cold out! Since Roy doesn’t care for soup, it is the kids and I that eat it (mostly the baby and I, to be most accurate).
I will usually make a pot of this and either eat it for breakfast, lunch or dinner at random until it’s gone or freeze half for later. It works really well to freeze in little containers for the baby to have a healthy meal ready to go!
Please ask any questions and let us know how you like the recipe in the comments!
- 6 cups chicken stock
- 3 cups water
- 3 cups cubed uncooked chicken
- 2 cups onion, diced
- 2 cups celery (1/2" chunks)
- 2 cups chopped carrot (1/2" rounds)
- 2 cups thinly sliced green cabbage
- ½ cup uncooked wild or basmati rice
- ½ cup uncooked lentils
- 3 tbsp lemon juice (or the juice of 1 lemon) or Apple Cider Vinegar
- 2 tbsp oil (coconut, olive, palm, etc) or butter
- 1½ tbsp sea salt or Himalayan (pink) salt
- 2 tsp granulated garlic
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp dill
- 1 tsp soy sauce, tamari or coconut aminos (optional)
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- Turn Instant Pot to Saute, add 1 tbsp oil
- Chop the onion, add to pot & stir occasionally until starting to brown on edges
- Meanwhile chop the remaining veggies
- Once onion is ready, add broth to the pot, scraping the bottom to loosen onion bits
- Add all remaining veggies, rosemary, thyme, oregano, basil, black pepper
- Add 1 tbsp salt, 1½ tbsp lemon juice and 1 tsp garlic.
- Add rice and lentils, stir well and set to "soup" for 7 minutes
- Meanwhile heat a skillet on medium high heat on the stovetop with remaining oil
- Once hot, add chicken, dill, 1 tsp garlic, chili powder, remaining salt & lemon juice, and soy sauce
- Stir well initially to coat chicken in goodness
- Cover and stir frequently to cook chicken thoroughly and until it is starting to brown and liquid has completely cooked out
- Remove from heat, cover and set aside until soup is done.
- Once IP has finished cooking, allow pressure to release naturally for 30 minutes then do a quick release for the rest if you like
- Add chicken, stir and enjoy!
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This new fruit ice cream trend is really something! We are huge fans now that I have tried it and we feel really good giving this as a treat to the kids! The key that I have found is the banana to (other) fruit ratio. We have had the best results when using 2 parts banana to 1 part other fruit. We have played around with a lot of different “nice cream” recipes and this peanut butter and jelly ice cream is by far my favorite! It is like a creamy peanut butter and jelly sandwich! Feel free to use other nut butters if you would like and let us know how it goes in the comments!
- 1 cup sliced frozen banana
- ½ cup frozen mixed berries (or just blueberries, raspberries, strawberries, etc)
- ½ cup smooth peanut butter or other nut butter
- In a small food processor or blender, add ingredients, making sure that peanut butter is in small piles, not one big pile.
- Pulse until creamy
- Serve immediately and store in a shallow container with ice cream spread thin, no more than 2" thick (for easier scooping later.)
- When serving after frozen, allow to defrost for 15-30 min or in microwave for 15 seconds to soften slightly
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I LOVE split pea soup. Seriously, almost as much as I love tacos… OK maybe just as much. Growing up my mom made split pea soup after having a ham for Christmas or just because! I would eat it for dinner and the next days for every meal until it was gone. No joke! This Christmas we were sent home with leftover ham from the Christmas Eve dinner and I naturally had to use it to develop a recipe for some awesome split pea soup! In the instant pot, of course! I’m pretty sure this would work for a crock pot too on low for 6-8 hours! To make it vegetarian use veggie broth, omit the ham and add a little more salt and a 1/2-1 tsp of liquid smoke to help get that smoky flavor without the meat! Feel free to also add whatever meat substitute (such as 3 cups of COOKED lentils, rice or beans) or a half cup each of UNCOOKED lentils/beans & rice!
Let us know as usual how it goes for you!
- 6 cups chicken stock
- 3 cups of chopped ham (loosely packed)
- 2 cups (1 standard 16 oz package) split peas plus water for soaking
- 3 medium carrots chopped into ¼ inch thick rounds
- 2 celery stalks, chopped into ¼ inch thick slices
- 1 medium onion, thinly sliced
- 2 tbsp fat for frying (I used bacon fat)
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp Hungarian smoked paprika
- ½ tsp medium chili powder
- Heat 2 tbsp bacon fat in Instant Pot on Saute function
- Place peas in a large bowl and cover with water to soak while prepping
- Chop your veggies and saute for about 5-10 minutes, stirring occasionally until celery softens and onions start to turn translucent
- Add broth and scrape bottom of pot to loosen browned bits
- Stir in all remaining ingredients aside from the peas
- Drain peas and add to the pot
- Set to Soup function and adjust time to 12 minutes, allow to naturally release
- Stir gently and salt and pepper to taste when serving