We love fall because it means that easy meals like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want.

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

How to make Instant Pot Pot Roast:

This is just a simple overview — see the full recipe in the recipe card below.

1. Season and sear: Cut your roast beef into smaller pieces and coat them with the seasoning blend. Sear just until browned.
2. Remove the beef and cook the onions: this adds another layer of flavor to our gravy!
3. Deglaze the pot: We want all of that flavor in our gravy!
4. Add the roast and pressure cook until tender: add additional time as needed depending on how large your pieces are.
5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
6. Once everything is cooked, let the pressure release again and serve: thicken the gravy before serving if you like!

Looking for more Instant Pot dinner recipes?

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes
• Juicy Instant Pot Chicken Breast
• Creamy Italian Instant Pot Chicken Breasts
• Easy Instant Pot Baked Ziti Recipe

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Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Time to build and release pressure 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast cut into 1lb chunks
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (finely minced)
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes (or baby potatoes) whole
• 3 large carrots peeled and cut into thick slices
• 1 tablespoon ketchup (or honey)
• 2 tablespoons corn starch
• 2 tablespoons water

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
• Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
• Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
• To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
• Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
• Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• While the potatoes and carrots cook, shred the beef and keep warm.
• When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
• Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
• Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
• Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021. 

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

• I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
• I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
• I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
• I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg

Instant Pot Pot Roast FAQs

The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.

If there’s any meal that will warm you right through, it’s this easy and hearty Chicken Stew! (My kids would be so thrilled with my unintentional rhyme )

Sure, we love all one pot meals here — you can’t beat a delicious meal that comes together with minimal pots. Those beasts can take forever to scrub!

But this Chicken Stew is special enough for a Sunday dinner with family, and just as welcome after a busy day of school or work.

Stew is one of those recipes that gives you a lot of flexibility, so don’t be afraid to reach deep into the back of your vegetable drawer and throw in a few additions you just need to get out of the fridge.

Tips for making the BEST chicken stew you’ve ever had:

• Chicken Thighs over Chicken Breasts: It’s true that most of my chicken recipes here call for chicken breasts. They’re lean, easy to cook and often go on sale. But chicken thighs have a richer flavor, and for this chicken stew, that is exactly what we want.
• Brown the chicken first: browning the chicken adds a ton of flavor (and if you want to maximize that flavor and you’re not lazy like me, use skin on chicken). It’s actually okay if the chicken sticks a little when you’re browning — there should be some bits on the bottom that will be soaked up into the sauce to give it big flavor. However, we don’t want to cook it too much so that it becomes tough!
• Use a dutch oven if you have one: an enamel coated, cast iron dutch oven conducts heat incredibly well, and is my favorite vessel for cooking something like soup or stew.
• Simmer it slow: We want a low bubble in the dutch oven, not a rolling boil. You will bring your broth up to a simmer over medium-high heat, then reduce to low and cover, cooking until everything is tender. Cooking stew too quickly can result in tough chicken.

Variations on this easy Chicken Stew recipe:

• Swap the chicken: you can easily swap the thighs for breasts and all will be well. You can even get a little more creative and swap the chicken for really any protein, or none at all, and leave it vegetarian.
• Swap the vegetables: carrots, onions and celery (called a mirepoix), along with the chicken, make up the flavor base for this stew and many other soups, stews, and other recipes. You can always swap them for others, or add in additional vegetables if you need to get them out of the fridge.
• Adjust the seasoning: the herbs and spices used here are traditionally used in chicken stew, but that doesn’t mean you can’t improvise Dive into your spice cupboard and see what inspires you!
• Swap the last ½ cup of broth for cream for a luxuriously creamy chicken stew.

Serving Suggestions:

• We love making these Easy Bisquick Dumplings to go over top of this stew to make it a little heartier!
• You can also never go wrong with one of Mom’s Homemade Buns or Homemade Dinner Rolls with Garlic Butter.

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One Pot Chicken Stew

This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It's the perfect comfort food for any time of year!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 396cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 6 boneless skinless chicken thighs
• 3/4 lb Little Potatoes (quartered)
• 2 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1/2 medium onion (finely diced)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 3 cups low sodium chicken broth, divided
• 2 tablespoons corn starch
• fresh parsley for garnish

US Customary – Metric

Instructions

• Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
• Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
• Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
• Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
• Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
• Add the chicken thighs back to the pot, pressing them down into the liquid.
• Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
• Remove chicken and shred.
• Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
• Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.

Video

Nutrition

Calories: 396cal | Carbohydrates: 26g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 161mg | Sodium: 683mg | Potassium: 1095mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5226IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 3mg

How to prep this Chicken Stew ahead:

Another thing we love about this chicken stew is how easy it is to prep ahead.

It refrigerates perfectly (I don’t generally recommend freezing potatoes, so I would keep this stew out of the freezer) for up to 3-4 days, provided your ingredients are fresh when you start.

Cook the stew completely, then let cool briefly at room temperature (not more than 1 hour), then cover and refrigerate.

To reheat, simply place the pot on the stove top over medium-low heat, and stir often until warmed through.

How to make it in the Crockpot:

To make this stew in the crockpot, you can brown the chicken and vegetables and deglaze, then add to the crockpot with the remaining ingredients, or you can simply skip the browning and throw everything in.

I prefer to cook chicken in the slow cooker in wholes rather than pieces, so I recommend cooking the stew with whole thighs for 4-5 hours on low until everything is cooked through, then remove the thighs to shred or chop.

How to make it in the Instant Pot:

Making this chicken stew in the Instant Pot is just as easy!

You can follow the original steps to brown the chicken and deglaze right in the Instant Pot on saute, then add in the remaining ingredients.

Pressure cook on high for 4 minutes if your chicken is chopped, or 8 minutes if your chicken thighs are whole.

The post One Pot Chicken Stew appeared first on The Recipe Rebel.

This Crockpot Lasagna Soup recipe is full of flavor! It has a tomato base, made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses. It can also be made in the Instant Pot!

If you love this slow cooker lasagna soup, try this Slow Cooker Italian Chicken Noodle Soup, this Easy Minestrone Soup, or even this One Pot Rigatoni Pasta Bake!

This easy Slow Cooker Lasagna Soup recipe is always a hit here! It’s the perfect comfort food for cold days. 

While I love Traditional Lasagna, this easy soup recipe is a great way to prepare dinner for the whole family. You get all the flavors of traditional lasagna without the hassle of layering!

Serve it with Garlic Bread or Homemade Breadsticks for dunking and a side of greens for a winning weeknight meal!

Why you’ll love this easy Lasagna Soup recipe:

• Family favorite: Most kids love lasagna, and I can guarantee they’ll love this deconstructed lasagna, too!
• Perfect for busy weeknights: You can have dinner prepped and ready by the time you get home, so you don’t have to worry about cooking. 

Slow Cooker Lasagna Soup ingredients:

• Sausage: Italian sausage with the casings removed. You can use mild or spicy according to your tastes!
• Onion & Garlic: freshly chopped onion and freshly minced garlic are best for adding a great depth of savory flavor to this soup.
• Seasonings: a mix of Italian seasoning, kosher salt, and freshly ground black pepper
• Broth: I always use a low-sodium chicken broth to better control the salt content of the dish. You can use a beef broth if you have it on hand instead. 
• Tomatoes: we’ll be using canned diced tomatoes as well as some tomato pasta sauce for a rich tomato flavor.
• Pasta: use short pasta or broken lasagna noodles for this soup.
• Spinach: fresh spinach adds a fresh flavor and extra nutrients, so use other greens if you prefer. 
• Topping: ricotta, shredded mozzarella cheese, parmesan cheese, and fresh herbs like parsley, basil, or oregano.

How to Make Crockpot Lasagna Soup

This delicious recipe is made with simple ingredients and is so easy to make. Full instructions are included in the recipe card below.

• Cook sausage: Sauté the Italian sausage and onion until browned, then add the garlic, Italian seasoning, salt, and pepper. 
• Put in crockpot: Pour into crockpot and add the broth, tomatoes, and pasta sauce. 

• Cover and cook: Once it has cooked for several hours, stir in the pasta and let cook to al dente.
• Add spinach and serve: Stir in spinach and serve with cheese and fresh parsley as desired.

Crockpot Lasagna Soup Variations

• Gluten-Free. Substitute the pasta for gluten-free pasta or lasagna noodles: you will want to cook these in a separate pot of boiling water and stir them in at the end, as they tend to disintegrate more quickly.
• Dairy-Free. Use dairy-free or vegan cheese (or omit it altogether).
• Veggies. Use vegetable broth, omit the meat, and add in extra vegetables like sliced zucchini, mushrooms, and bell peppers for a vegetarian lasagna soup.
• Spice it up. Bump up the spice by adding a pinch of cayenne or red pepper flakes or by choosing spicy Italian sausage
• Low fat. Lower the fat by choosing Italian turkey sausage or another low-fat option.
• Fresh herbs. If you don’t have fresh spinach, simply use some fresh basil instead, or toss in a handful of frozen spinach at the end that has been thawed and squeezed dry.

Is soup better in a slow cooker?

Slow cooking ensures that flavors are matured and fully melded, giving dishes a rich flavor, but it does take a longer time than other methods.

You can also check out my stovetop Lasagna Soup recipe here if you want something a little quicker.

How do I store leftover slow cooker lasagna soup?

If you happen to have leftover lasagna soup, you can store it in the refrigerator for 3-4 days in an airtight container.

Keep in mind that the pasta will absorb moisture and become softer as it sits. If you know you will have leftovers, you might prefer to cook the pasta and add it to the soup separately before serving.

Can I freeze lasagna soup?

You can absolutely freeze this lasagna soup for later! Remember that frozen and thawed pasta is softer than when it is freshly cooked.

If you like your pasta with a bite, you can cook the noodles separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this. 

How to make this Lasagna Soup in the Instant Pot:

Making this Lasagna Soup in the Instant Pot instead of the Crockpot couldn’t be easier! The best part is that you don’t need a separate pan to cook the meat.

1. Cook Italian sausage and onion on saute in the Instant Pot until browned. Stir in the spices and seasonings.
2. Turn the Instant Pot off, and add broth. Scrape the bottom to remove any browned bits and stir them in.
3. Add tomatoes, tomato sauce, spinach, and noodles.
4. Put the lid on, turn the valve to sealing, and pressure cook on high for 3 minutes.
5. Let the pressure release naturally for 5 minutes, then open and serve!

Serving Suggestions

I always serve bread with soups, but there are so many to choose from! Try this amazing Garlic Bread, these Homemade Breadsticks, my super easy No Knead Artisan Bread , or these Whole Wheat Rolls.

Add some more nutrients to your meal with some veggies like these quick and easy Air Fryer Green Beans, these Roasted Carrots, Air Fryer Broccoli, or a mix of Roast Vegetables.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew

Dinner

Slow Cooker Beef Barley Soup

Dinner

Chicken Noodle Soup

Dinner

Slow Cooker French Onion Soup

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Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 servings

Calories 674cal

Author Ashley Fehr

Ingredients

• 1 lb mild Italian sausage casings removed
• 1 medium onion finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 398 ml canned diced tomatoes Italian style (14oz)
• 1 ½ cups jarred tomato pasta sauce
• 2 cups short pasta or 8 broken lasagna noodles of about 160 grams
• 1½ cups fresh spinach* or sub ⅓ cup frozen, thawed and squeezed dry
• ricotta shredded mozzarella, parmesan cheese, and fresh parsley for serving

US Customary – Metric

Instructions

• In a medium skillet, cook Italian sausage and onion over medium-high heat until sausage is browned, stirring often.
• Stir in garlic, Italian seasoning, salt, and pepper. Pour into a 4-6 quart crockpot.
• Add broth, tomatoes, and pasta sauce. Cover and cook on low for 3-6 hours or high for 2-3 hours (everything is cooked — this is just so it heats through and the flavors come together).
• Turn the slow cooker to high, open the lid, stir in the pasta, and cook for 30 minutes or until tender. (OPTIONAL: you can also cook the pasta separately if you prefer your noodles to stay at al dente).
• Just before serving, stir in spinach. Serve with cheese and fresh parsley as desired.

Video

Notes

• Spinach: Fresh spinach wilts quickly, so we add it at the end. If you’re using frozen spinach, thaw it and squeeze some liquid out of it, then you can add it with the tomato sauce or at the end, shortly before serving.

Storage:

• Store: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze this soup in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Fully thaw before reheating, and ensure it is cooked through and piping hot before serving. Frozen and thawed pasta is often softer than when it is freshly cooked. If you like your pasta with a bite, then this may not be the best option for you. If you prefer, you can cook the pasta separately and add them in when you want to serve the soup. You can easily freeze any leftovers and add the pasta later if you do this.

Nutrition

Serving: 469grams | Calories: 674cal | Carbohydrates: 55g | Protein: 29g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1766mg | Potassium: 1140mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1581IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 5mg

The post Crockpot Lasagna Soup (quick & easy!) appeared first on The Recipe Rebel.

Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches. Includes Instant Pot method and step-by-step video.

Looking for more easy slow cooker recipes? You’ll love Slow Cooker Mongolian Beef, Slow Cooker Beef Barley Soup, and Crockpot Chicken and Dumplings!

As much as I love a classic Slow Cooker Pot Roast or a big bowl of Honey Balsamic Slow Cooker Beef Stew, slow cooker Italian Beef is a fun and flavorful twist on crockpot beef that everyone loves!

This low-effort twist on a Chicago classic involves tender beef infused with savory flavors from the Italian dressing mix and pepperoncini peppers for a tangy, flavorful comfort meal.

The result is fall-apart shredded beef that’s perfect for sandwiches, quesadillas, and more — see my list below of ways to store it for later or use it up!

Why you’ll love this Italian Beef recipe:

• Classic copycat: This recipe gives you that same iconic Chicagoan sandwich flavor without ever leaving your kitchen!
• Feeds a large crowd: This recipe makes up to 12 servings, so it’s perfect for large families or for eating leftovers throughout the week!
• Perfect make-ahead meal: This crockpot Italian Beef is the perfect make-ahead meal because it needs 10-12 hours of cook time to break down and become tender, so get it started early in the morning, and you won’t have to think about making dinner!

Italian Beef ingredients:

• Beef roast (chuck, blade, or round recommended): This cut of beef is loaded with fat and flavor! As it slowly cooks in the crockpot, it becomes super tender and easily shreds with a fork!
• Salt and black pepper: Just a pinch for flavor. 
• Italian dressing mix or garlic herb seasoning: This is the “Italian” part of the recipe! Use your favorite Italian dressing mix or garlic herb seasoning.
• Low-sodium beef broth: This is the cooking liquid for the beef, giving it that beefy flavor and adding moisture to the beef. 
• Pepperoncini peppers with juice: Grab the whole peppers with juice. 
• Sub or hoagie buns: Use your favorite brand or make your own!
• Provolone, havarti, or mozzarella cheese: Use any kind you like. 

How to make Italian Beef in a slow cooker:

This low-effort recipe only has a few basic instructions! Jump down to the recipe card for the full list of instructions!

• Place the roast in the crockpot and season thoroughly.
• Strain some of the pepper brine into a measuring cup.

• Pour beef broth and pepper brine into the crockpot, adding a few peppers if desired.
• Let it cook in the crockpot for several hours until it’s tender. Shred as desired.

How do I store leftover shredded Italian Beef?

You can store leftover Italian Beef in an airtight container in the refrigerator for up to 3-4 days or place it in a freezer bag or freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating in the microwave. 

Need some creative ideas to use up your leftovers? Try these:

• Quesadillas
• Tacos
• Sliders
• Pizza
• Over pasta or Buttered Noodles.
• Nachos
• Shepherd’s Pie
• Beef Pot Pie

Where did Italian Beef originate?

Believe it or not, Italian Beef is not an Italian recipe (spoiler: most Italians probably don’t use a whole lot of Italian dressing mix ).

Italian Beef is a Chicago-style recipe, and there are piles and piles of places to get an amazing authentic Chicago Italian Beef sandwich. Traditional Chicago Italian Beef sandwiches are made with thin slices of beef, but this recipe is more of a shortcut using shredded beef. 

I also I don’t generally load mine up with pickled vegetables like many are down in Chicago, but you definitely could!

What is the best cut of meat for Italian Beef?

Because we are cooking this roast beef low and slow, there are many different cuts of beef that will work just as well.

Typically, most pot roast or shredded beef recipes call for “chuck roast,” which can be difficult to find labeled in Canada.

The chuck roast is from the shoulder of the cow, is leaner, and has a lot of connective tissue. When cooked quickly, it’s not that appetizing, but in the slow cooker? It develops amazing flavor!

In Canada, look for “blade” or “cross rib” roasts, though I have used almost any roast in this recipe — the long cooking time breaks down the meat that would otherwise be tough.

If you don’t have a blade or cross-rib roast, a round roast would be your next best bet!

Can I make this shredded Italian Beef in a pressure cooker?

You can easily make Instant Pot Italian Beef by combining all of the ingredients in the Instant Pot and cooking for 70-90 minutes, depending on the size of your roast.

If you want to cook it more quickly, or you have a very large roast, you may want to break the roast down into 1-1.5 lb chunks just to ensure it is tender when you pop it out!

Serve with buns and cheese as desired.

Serving suggestions:

This shredded Italian Beef makes one amazing sandwich, which is normally how it’s served, with crusty rolls and provolone cheese.

Not into sandwiches?

Try serving with some of my favorites:

• Cream Cheese Mashed Potatoes Recipe
• Instant Pot Mashed Potatoes Recipe
• Garlic Herb Instant Pot Potatoes
• Instant Pot Baked Potatoes Recipe

It’s also wonderful over plain cooked egg noodles or rice!

More comforting slow cooker recipes you’ll love:

• Cheeseburger Soup
• Slow Cooker Hamburger Helper Recipe
• Hamburger Soup Recipe
• Crockpot Lasagna Soup (quick & easy!)

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Italian Beef recipe

Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 12 servings

Calories 433.66cal

Author Ashley Fehr

Ingredients

• 3-4 pound beef roast (chuck or blade recommended)
• 1 package Italian dressing mix or garlic herb seasoning (about 2 tbsp)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1½ cups low-sodium beef broth
• 1 jar pepperoncini peppers (12oz or 375ml)
• 12 sub or hoagie rolls
• 12 slices provolone, Havarti, or mozzarella cheese

Instructions

• Place the beef into a 4- to 6-quart slow cooker. Season all over with dressing mix or seasoning, salt, and pepper.
• Pour the broth and ½ cup of the brine from the jar of pepperoncini peppers into the bottom of the slow cooker. Add ½ cup sliced pepperoncini peppers on top of the roast. (For less spice, use only the brine and no peppers.)
• Cover the slow cooker and cook on low for 10 to 11 hours, until the beef is fall-apart tender. (To cook it more quickly, cut the beef into 3 to 4 smaller pieces and cook for 8 hours.)
• Shred the beef in the juices and serve on buns with cheese and additional pickled pepperoncini peppers or as desired.

Video

Notes

• Spice level: With ½ cup pepperoncini juice and no peppers, this beef has good flavor but is not spicy. You can up the spice level by adding more juice or adding in the sliced peppers. 
• For serving: Italian beef is commonly served with giardiniera, but we love it just with the pepperoncini and some cheese on a toasted ciabatta bun. 

Nutrition

Calories: 433.66cal | Carbohydrates: 26.97g | Protein: 34.35g | Fat: 20.86g | Saturated Fat: 10.72g | Cholesterol: 97.56mg | Sodium: 896.13mg | Potassium: 495.12mg | Fiber: 0.62g | Sugar: 0.16g | Vitamin A: 261.14IU | Calcium: 230.96mg | Iron: 2.5mg

The post Slow Cooker Italian Beef appeared first on The Recipe Rebel.

The Instant Pot is such a versatile kitchen tool!

It took me a little while to get the hang of it, but as I’ve been committed to using mine more and more, I’ve realized that you can make THE MOST Instant Pot dinners! From chicken tacos, chicken soups, one pot meals, and more, the possibilities are limitless.

With so many ways to make use of an Instant Pot, who could go back to pre-Instant Pot times? Seeing as chicken is one of my favorite things to make in the pressure cooker, I thought it was high time to compile and share a list of my best Instant Pot chicken recipes. 

You can find more of my best Instant Pot tips and tricks down below these recipes.

Best Instant Pot Chicken Recipes

What it’s the Difference Between an Instant Pot and a Pressure Cooker?

Instant Pot Chicken and Dumplings

This is some seriously delicious chicken steeped in a savory, creamy broth. Topped with soft, fluffy dumplings, it's pure comfort food at its finest!

Get the recipe here

Juicy Instant Pot Chicken Breast

Learn how to make these perfectly seasoned chicken breasts in the Instant Pot, with one secret ingredient! This chicken recipe is going to become your new go-to, guaranteed.

Get the recipe here

Instant Pot Chicken Alfredo Pasta

Pasta in the pressure cooker? You better believe it! Tender and juicy chicken pieces are tossed in with creamy Alfredo pasta in this easy and satisfying dinner.

Get the recipe here

Instant Pot Shredded Chicken

Shredded chicken is one of the most versatile meals! Succulent shredded chicken breasts is a breeze to make in the Instant Pot, for effortless meal prep and delicious weeknight dinners!

Get the recipe here

Instant Pot Chicken and Noodles

Cozy and comforting chicken and noodles are super easy to make in the Instant Pot! The entire family will love this easy chicken recipe that’s hearty and studded with veggies.

Get the recipe here

Instant Pot Chicken Tacos

On the lookout for a perfect leftover chicken recipe? Try chicken tacos, brought to you by the Instant Pot! The pressure cooker transforms chicken breasts and thighs into beautiful shredded chicken, for tacos, nachos and more!

Get the recipe here

Creamy Garlic Instant Pot Chicken Thighs

Boneless or bone-in, these creamy garlic chicken thighs hit the mark! This recipe is saucy, flavorful and easy, making it ideal for quick weeknight dinners.

Get the recipe here

How to Cook Frozen Chicken Breasts in the Instant Pot

Cooking frozen chicken in the Instant Pot is so easy to do, perfect when you need dinner in a hurry! This step-by-step walks you through the best way to cook frozen chicken using the multicooker, for dynamite results every time!

Get the recipe here

Pesto Parmesan Instant Pot Chicken Breast and Potatoes

A healthy one-pot dinner packed with pesto and parmesan flavor! Everyone will love this recipe for cheesy chicken and potatoes prepared all at once in the Instant Pot.

Get the recipe here

Instant Pot Chicken Tortellini Soup Recipe

This delicious soup is made in the Instant Pot with tender cooked chicken, cheesy tortellini, and loads of hearty vegetables. All the ingredients swim in a beautiful broth that’s super soothing and full of flavor!

Get the recipe here

BBQ Instant Pot Chicken Thighs

All the tips and tricks you need to achieve perfectly cooked chicken thighs in the Instant Pot, whether they’re fresh or frozen! Cooked in a savory homemade BBQ sauce, this recipe is super customizable.

Get the recipe here

Creamy Italian Instant Pot Chicken Breasts

You’ll be serving this tender chicken breast and creamy, Italian-inspired sauce over everything from pasta to rice to potatoes! Italian herbs and roasted red peppers add delicious flavor to this cream-based chicken and pasta dish.

Get the recipe here

Creamy Instant Pot Chicken Noodle Soup Recipe

Easy and hearty, this chicken and noodle soup is made with a mouthwatering, creamy broth and loaded with noodles and fresh veggies.

Get the recipe here

Instant Pot Teriyaki Chicken & Rice Recipe

Big on flavor and quick to cook, this one-pot dinner is made with juicy chicken, veggies, and a sweet and tangy teriyaki sauce. Let the Instant Pot do the work, and save you the extra dishes!

Get the recipe here

Instant Pot Whole Chicken (Fresh or Frozen)

Whether you’re using fresh or frozen chicken, you can cook the whole thing in the Instant Pot! You’ll be on your way to the juiciest, most incredible chicken in far less time than it would take to bake it or thaw it. Perfect for easy leftover chicken recipes!

Get the recipe here

Instant Pot Italian Chicken Pasta

Italian herbs, roast peppers, spinach and parmesan are the freshest combination, and perfect for this Instant Pot chicken pasta recipe.

Get the recipe here

Instant Pot BBQ Chicken

Skip the grill and cook out your next summer BBQ chicken in the Instant Pot! Grilling die-hards, never fear: this juicy, finger-licking bone-in chicken is easy to make ahead, and finish on the grill for some extra char.

Get the recipe here

Instant Pot Honey Garlic Chicken

Sweet-savory honey garlic chicken is made that much more tender and flavorful under pressure (in the cooker, that is). You’ll be hands free to prepare your favorite sides to go with this tangy, spicy, saucy shredded chicken!

Get the recipe here

Instant Pot White Chicken Chili

You’re going to love dishing up a hearty bowl of this cozy, spicy white chicken chili! Made with juicy pieces of lean chicken, tender white beans and corn, plus the perfect hint of green chili heat. Dress it up with corn chips and sour cream for a zesty Tex-Mex dinner!

Get the recipe here

Instant Pot Pineapple Chicken Breasts Recipe

Bring a taste of the tropics to family dinner with this succulent Instant Pot pineapple chicken recipe! Chicken breast covered in a tangy sauce with chunks of ripe pineapple is great to serve over rice for a no-fuss weeknight meal.

Get the recipe here

Instant Pot Chicken and Sausage Jambalaya

Embrace the flavors of Louisiana and keep everything in one pan with this easy recipe for Instant Pot jambalaya! A delicious southern dish featuring chicken and andouille sausage, plus tons of peppers, onions, and Cajun-style spices.

Get the recipe here

Instant Pot Chicken Ramen

The whole family will love this sped-up recipe for ramen that only takes half an hour in the Instant Pot! Prepared with your favorite Asian-inspired ingredients in a flavorful broth that tastes like it’s been cooking for hours.

Get the recipe here

Instant Pot Chicken Pad Thai

Another trip to the Far East that you can take without leaving home! Make this easy and healthy pad thai recipe in the Instant Pot and enjoy all the saucy, peanut flavors tossed with chicken and crunchy vegetables.

Get the recipe here

Instant Pot Chicken Pot Pie

All the deliciously creamy flavors of an original chicken pot pie, without the wait! Dump the ingredients into the Pot and have this version ready to go in under 30 minutes. Packed with tender potatoes, carrots, and chicken, it’s just as full of flavor!

Get the recipe here

Instant Pot Chicken Fajitas

Take your Tex-Mex evening up a notch with easy homemade fajitas, made tender and juicy in the Instant Pot. Saucy chicken pieces and crisp veggies can be loaded into tortillas or served over rice for a quick and tasty weeknight dinner.

Get the recipe here

Instant Pot Chicken and Vegetables (30 Min Meal!)

Dump and cook your chicken and veg all in one pot with this perfect recipe! Chicken thighs are deliciously seasoned with herbs and cooked in a cozy broth with loads of nourishing veggies. An easy dinner, made fast!

Get the recipe here

Instant Pot Chicken Potato Corn Chowder with Bacon

One bowl of this thick and creamy corn chowder topped with crispy bacon, and you’ll be making it again and again – luckily, that’s easy to do with the Instant Pot! Chicken, potatoes and sweet corn come together in this easy one-pot comfort food.

Get the recipe here

Instant Pot Chicken Cacciatore

A classic Italian dish is made healthier with this nutrient-packed recipe for fall-off-the-bone chicken cacciatore! This is the ultimate meal to feed a crowd, loaded with protein and veggies and perfect for serving over rice and pasta. Even if you’re only feeding a few, it makes great leftovers!

Get the recipe here

Chicken and Rice Soup

Take 10 minutes of prep and then leave the pressure cooker setting to do the rest! This lush and tasty chicken and rice soup is full of hearty ingredients, and the best dinner for cozy evenings.

Get the recipe here

Instant Pot Chicken Fricassee (French Chicken Stew)

Instant Pot Chicken Fricassee is a classic French Chicken Stew made easy and quick thanks to the Instant Pot!

Check out this recipe

There are a few key differences between an Instant Pot and most pressure cookers: 

• An Instant Pot is an all-in-one multicooker, with pressure cooking as just one of its functions. Instant Pots are used for slow cooking, rice cooking, sauteing, steaming, and warming, the main goal being to speed up the cooking process.
• A Pressure Cooker is also designed to reduce cooking time. Pressure cookers are single-function and trap steam inside in order to cook the food more quickly. In general, they’re a little more technical and not as user-friendly.

Since it’s so easy to use, the Instant Pot is basically the novice’s pressure cooker (among other things)! The main difference between the two though is in the multi-function set up of the Instant Pot.

Why Instant Pot Recipes Are Perfect for Weeknights

Not only does the Instant Pot save time during the actual cooking process, it makes the overall meals just so much easier! Considering you can cook, saute, and keep everything warm in one pot, it really is the best. Here are just some of the ways that the Instant Pot is perfect for weeknight meals:

• It has completely changed the game when it comes to weekly meal prep. I can whip up all dinners (and even some lunches) for the week in a single evening, done and dusted!
• This one-pot wonder cuts out TONS of clean-up time. Since the Instant Pot does it all, there’s no need for loads of dirty pots and pans.
• Instant Pots are perfect for meals in a hurry. Busy weeknights often call for having dinner on the table, pronto! A multicooker makes it easy to have a whole family meal ready to go in no time. You can even cook frozen chicken breasts in the Instant Pot, making it the ultimate time saver. 

Tips for Success Every Time

Here are a few helpful tips for how to cook the best chicken in the Instant Pot:

• Instant Pots are forgiving. With other cooking methods, chicken can become dry when overcooked. In the Instant Pot, because it’s such a moist environment, I’ve found that it stays perfectly juicy a lot longer. Do your best to get the timing right, but if you do add a couple of extra minutes to the cooking time, that’s probably okay.
• Add creams and thicker sauces later on. The Instant Pot needs a certain amount of liquid to come to pressure, so thick sauces like BBQ sauce or cream-based sauces alone may risk burning. It can help to combine thicker sauces with a bit of broth or water before adding them into the pot. You can also set aside some of the sauce to add in after the chicken is cooked.
• Pay attention to cooking times. If you’re making a one-pot meal with chicken and veggies, try to find ingredients with similar cooking times. Adding the vegetables part way through will take extra time, since the Pot will have to come back up to pressure to cook again. So be prepared and read recipes carefully.

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The Best Instant Pot Chicken Recipes

These easy Instant Pot Chicken Recipes come together SO quickly, you can have a delicious homemade meal on the table in no time! From whole chicken in the Instant Pot, to chicken breasts to chicken thighs, these are the best chicken recipes to make in everyone's favorite multicooker.

Course Instant Pot, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Ashley Fehr

The post The Best Instant Pot Chicken Recipes appeared first on The Recipe Rebel.

This Instant Pot Shredded Chicken is perfectly moist, seasoned, and it freezes well for your weekly meal prep! The easy way to pressure cook chicken breast for shredding, from fresh or frozen! It’s a protein-packed addition to soups, salads, pastas or sandwiches throughout the week. 

I know. Instant Pot Shredded Chicken? We hardly need a recipe for that!

But my goal here is to share recipes that make dinnertime easier — and more delicious!

And since this shredded chicken is the perfect meal prep option and can be used in so many delicious shredded chicken recipes, I know we’ll never run out of ways to use it.

The seasoning on this Instant Pot Shredded Chicken is mild but so, so flavorful. It’s not too spicy or too salty or too peppery or too herby. It’s just right.

No Instant Pot? Check out my Crockpot Shredded Chicken and my stovetop Shredded Chicken instead!

Instant Pot Shredded Chicken Ingredients:

• Chicken broth: I prefer to use low sodium broth and adjust my seasonings as desired. If your broth is salted, you may want to omit the salt and season at the end of the cook time. Vegetable broth also works great!
• Italian seasoning
• Seasoning salt: Seasoning salt includes a variety of other herbs and spices that give this pressure cooker shredded chicken a hit of flavor. You can use salt and add in paprika, onion powder and garlic powder.
• Pepper:
• Chicken breasts: boneless chicken breasts or boneless chicken thighs are preferred for this recipe. Any bone-in cuts of meat do require a longer cook time.

How to Make Shredded Chicken in the Instant Pot:

Yes, it’s simple — but here are a few step by step photos to guide you! You can find the detailed instructions down in the recipe card.

1. Combine broth and seasonings
2. Add the chicken to the instant pot.
3. Put the lid on and pressure cook — it will take about 10 minutes to come to pressure and begin counting down.
4. When the cook time is up, allow the pressure to release naturally (be patient!). Then open the lid and shred the chicken.

Tips and Tricks:

Yes, this recipe is simple, but there are a few tricks to make it even easier!

• Make sure you add enough liquid. The liquid is what makes for a tender, flavorful shredded or “pulled” chicken. Broth adds so much more flavor than water, and more liquid = more moisture in your chicken!
• Season well. You don’t want to go overboard, but keep in mind that meat is best seasoned during the cooking process and not after (as is pasta, grains, vegetables, the list goes on). You will drain most of the liquid afterward, so you will not be consuming the full amount of salt, etc. as is listed in the recipe.
• Breasts or thighs? You can use either boneless chicken breasts or chicken thighs, or throw some of each in all together! Thighs have a richer flavor, and breasts are leaner. You choose.

How to shred chicken:

Chicken breasts coming out of your pressure cooker are pretty much falling apart without you having to do anything, so you don’t need to get fancy.

Be sure to shred the chicken breast in the liquid (or at least some of it!) as it the chicken will reabsorb some of the broth and seasoning as you are pulling it, and it will give you the best results by far!

With two forks:

I prefer to use two forks, because I’m lazy and I’m not into extra dishes. They do a fine job! With this method, the shreds of chicken will be a little bit chunkier and not as fine.

With a mixer:

A lot of people will use a hand mixer or stand mixer to shred chicken, but I think it’s unnecessary. I don’t want to wash any more dishes than necessary!

However, if you’re doing a large batch and want your chicken in fine shreds, this is a great way to do it.

Shredded Chicken FAQs

How to store shredded chicken:

Shredded chicken can be store in the refrigerator for up to 4 days or frozen for up to 3 months. Just be sure it is in an airtight container so it does not get freezer burnt.

Do I put the chicken on the trivet?

Some people do, but I do not. I think that the chicken gets even more moist and more flavorful sitting in those delicious juices.

Why is my chicken dry?

Overcooking chicken can dry it out quickly, especially when we are using white meat. That’s why I recommend a shorter cook time than some — with the time to build and release pressure, 10 minutes cook time is plenty for a few chicken breasts.

Staring with frozen chicken breasts?

I recommend adding 3-4 minutes to the cook time.

See my post here on cooking frozen chicken breasts in the Instant Pot.

What can I make with shredded chicken?

This chicken is great for meal prepping because it can be turned into so many different meals! Here are a few of our favorites:

• Add it to this Garlic Parmesan Orzo Pasta or this Creamy Cavatappi Pasta.
• Swap it for meat in this Rigatoni Pasta Bake
• Swap it for the beef in this Dorito Taco Salad or use it in this Crockpot Chicken Taco Soup
• Use it in this Chicken Corn Chowder, Easy Chicken Vegetable Soup or this Chicken Wild Rice Soup.

Looking for more Instant Pot recipes?

We all know that Instant Pot chicken breasts are one of my favorite things this year, so check out these Creamy Italian Instant Pot Chicken Breasts and Instant Pot Pineapple Chicken Breasts next.

You might want to start with The Best Instant Pot Chicken Recipes! Then check out these other favorites:

• Instant Pot Pork Chops with Bacon Apple Glaze
• Instant Pot Pork Tenderloin with Garlic Herb Rub
• Creamy Italian Instant Pot Chicken Breasts

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JUICY Instant Pot Shredded Chicken

This Instant Pot Shredded Chicken is perfectly moist, seasoned, and it freezes well for your weekly meal prep! The easy way to pressure cook chicken breast for shredding, from fresh or frozen! It's a healthy addition to soups, salads, pastas or sandwiches throughout the week

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 69cal

Author Ashley Fehr

Ingredients

• 1 cup low sodium chicken broth
• ¾ teaspoon seasoning salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 4 boneless, skinless chicken breasts (2 lbs of chicken)

US Customary – Metric

Instructions

• Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
• Add the chicken breasts (no trivet necessary!) and put the lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down. 
• Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don’t touch it!). 
• Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.

Notes

*This recipe was tested in a 6 quart Instant Pot. Different models may have different suggestions for minimum liquid requirements.

Nutrition

Calories: 69cal | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 234mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg

The post Instant Pot Shredded Chicken appeared first on The Recipe Rebel.

This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Enjoy more fresh and fun salad recipes like Dorito Taco Salad, Chicken Caesar Pasta Salad and Easy Broccoli Salad.

As some of you know, I am not a big salad eater. But I’m going to be honest…I could eat this Chicken Taco Salad every single day of my life and never get tired of it.

It’s light, fresh, cheesy, a little spicy, and loaded with all of your favorite taco toppings. I mean, what’s not to love?!

This taco salad recipe works well as a lunch, dinner, or double it up to serve at a potluck. I never get tired of it! So far, everyone I’ve served it to has always asked for seconds (even if they’re full after their first plate).

Why we love this Chicken Taco Salad:

• Versatile: The great thing about salads is that they are super customizable. You can add or subtract anything you want. It’s all up to you and your taste buds!
• Filling: The chicken in this salad combined with all of the fresh veggies keeps you nice and full. You can always toss in some black beans for even more protein.
• Flavorful: The chicken is cooked in chicken broth and taco seasoning to really seal the deal on that bold, savory flavor.

Chicken Taco Salad Ingredients Needed:

• Chicken Broth: I use low sodium chicken broth so it’s not overly salty.
• Chicken Breasts: I use boneless and skinless chicken breasts since that’s usually what I have around, but feel free to use boneless, skinless chicken thighs if that’s what you have.
• Taco Seasoning: I like to use a low sodium taco seasoning as well so that I can control the amount of salt going into my salad. You can always add more to taste but you can’t take any out!
• Lettuce: I always recommend giving your lettuce a little rinse with water before using it, just in case there’s any residue.
• Chips: Tortilla chips (any brand works) gives the whole salad the most satisfying crunch ever. Choose your favorite brand or swap them out for Doritos!
• Cheese: Shredded cheddar cheese is my personal favorite but you can feel free to use really any cheese you like best.
• Veggies: I like to dress my taco salad up with all kinds of veggies! Corn, avocado slices, red onions and red bell peppers are the best.
• Salsa: Use any brand you like best or my favorite Homemade Salsa recipe!

How to make Chicken Taco Salad

Making the chicken for this taco salad takes just a few minutes! For more details about ingredients and instructions, scroll on down to the recipe card.

• Cook the chicken. Add chicken broth, chicken, and taco seasoning to a skillet over medium-high heat. Bring to a simmer then reduce the heat to low. Cover and cook for about 15-20 minutes until fully cooked.
• Let the chicken rest at room temperature for just about 5-10 minutes. You can slice it or shred it with two forks. Add the lettuce to a bowl then top with the cooked chicken and whatever other toppings you desire.

Chicken Taco Salad Variations and Substitutions

• Lettuce: I love the crunch of iceberg lettuce, but romaine or green leaf would work as well. Feel free to also throw in some spinach or chopped kale too!
• Dressing: I’m not a huge fan of salad dressings so I usually douse my chicken taco salad in some Homemade Salsa or Mango Salsa. I’ve also even used store-bought Catalina dressing before!
• Cheddar Cheese: Cheddar is a classic but you can mix it up and use any other cheese, if preferred. Try Cojitta, feta, a Mexican cheese blend, you name it.
• Tortilla Strips: I found some Sante Fe-style tortilla strips that are delicious (and ultra crunchy), but regular tortilla chips work as well. You can also use Doritos, nacho chips, or even mild-flavored Takis.

How to store Chicken Taco Salad

Once it’s totally assembled, this taco salad with chicken is best served immediately or within a few hours. However, you can certainly prepare elements of it ahead of time! Here’s how:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Serving suggestions:

Fill out your meal by serving this taco salad next to my Fajita Turkey Burgers, Classic Tacos, or Chicken Fajitas!

More Taco Recipes You’ll Love!

• Crockpot Chicken Taco Soup — so comforting on a cold day!
• Taco Dip — easy to prep ahead.
• Taco Pizza — the best mash up!
• Taco Lasagna — a family favorite dinner

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Chicken Taco Salad

This Chicken Taco Salad is a fresh and healthy dinner idea that’s loaded with flavor. It’s packed with crunchy iceberg lettuce, tender chicken breast, cheddar cheese, tortilla strips, and all the best taco toppings!

Course Main Course, Salad

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 1/3 cup chicken broth low sodium
• 2 boneless skinless chicken breasts
• 1 tablespoon taco seasoning low sodium
• 1 head lettuce small, chopped or torn
• 1 tomato chopped
• 1 avocado sliced or chopped
• 1 cup shredded cheddar cheese
• 2 cups jarred tomato salsa mild or spicy, to your preference
• 1 cup tortilla strips or crushed tortilla chips
• corn, chopped red onion, black beans, sour cream optional, as desired

US Customary – Metric

Instructions

• In a medium skillet, pour in chicken broth and add chicken breasts. Sprinkle chicken with taco seasoning.
• Bring to a simmer over medium-high heat, reduce heat to low, cover and simmer for 15-20 minutes until the thickest part of chicken reaches an internal temperature of 165 F (or use my slow cooker or Instant Pot methods listed above).
• Remove from skillet and let rest on a cutting board for 5-10 minutes while you prepare the rest of your ingredients. Slice chicken and place back in skillet with liquid for maximum flavor and moisture.
• Add desired amount of lettuce, tomato, avocado and cheese to a large plate or shallow bowl. Top with ¼ of the chicken, and serve with ½ cup salsa and ¼ cup tortilla strips, plus additional toppings listed as desired. Serve immediately.

Notes

Making Ahead of Time:

• Make your chicken ahead of time and store it in the fridge for 3-4 days or in the freezer for 2-3 months. If it’s frozen, thaw it in the fridge overnight so it’s ready to go when you want to assemble your salad. You can heat it up but I usually prefer cold meat on salad anyway.
• Shred your cheese in advance or keep a bag of pre-shredded cheese on hand.
• Chop your lettuce in advance and store it in a large container or ziploc baggie with some paper towels to prevent it from getting soggy. The lettuce will start to get brown after a day or two so I recommend doing little bits at a time.
• Chop your tomatoes and any other toppings you like to store in containers in the fridge. That way you can just pull out all your options and assemble whenever!

Nutrition

Calories: 353cal | Carbohydrates: 23g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 1329mg | Potassium: 1114mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 16.4mg | Calcium: 279mg | Iron: 1.8mg

The post Chicken Taco Salad appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like my Chicken Tortilla Soup, Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup appeared first on The Recipe Rebel.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot or Dutch oven over medium heat, brown the beef with the bell pepper and onion. Drain any excess fat, if desired.
• Add the broth, beans, corn, salsa, taco seasoning, and salt. Simmer over medium heat, stirring occasionally, for 15 minutes, until the vegetables are tender. Taste and adjust seasonings as desired.
• Serve with tortilla chips, shredded cheese, avocado, lime wedges, or sour cream, as desired.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

All of our favorite Instant Pot Soup recipes in one place! These cozy instant pot recipes will keep you warm this fall and winter From chicken soup, potato soup, vegetable soup — there’s an easy pressure cooker soup recipe for everyone!

Love your instant pot? See all of my Instant Pot Recipes here.

I have said it about a hundred times before but I surely won’t stop now — I love soup.

I love it on the stove top, the slow cooker, and my latest obsession — Instant Pot soup recipes.

And since there are never too many Instant Pot soups to have in your back pocket this time of year, I’ve gathered up some of my favorites and some on my list to try!

Why make soup in the Instant Pot?

When someone asks me if they need an Instant Pot (and I get asked this a lot!), I will tell them honestly: it’s good for some things, but it’s not great at everything.

But soup?

Hands down my favorite thing to cook in my pressure cooker because it’s so good, and so quick.

I love how quickly the Instant Pot cooks veggie-loaded soups and they’re not still half crunchy when you’re ready to eat — this can take forever on the stove!

I also love how all the flavors in Instant Pot soup recipes blend so well together and how easily it is to add cooked or browned meat (bacon or ground beef or Italian sausage, for example), and not have to dirty an extra pot — much better than the crockpot!

I’ve got lots more to say on the subject (see additional tips and tricks down below the recipes!), but I know what you came here for 😉

The best Instant Pot Soup recipes

Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, comforting, and so easy to make! It's loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

Check out this recipe

Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!

Check out this recipe

Creamy Instant Pot Chicken Noodle Soup Recipe

This Creamy Instant Pot Chicken Noodle Soup Recipe is simple and quick but packs a serious flavor punch. This creamy soup is loaded with vegetables and can easily be made dairy-free or vegetarian.

Check out this recipe

Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Check out this recipe

Instant Pot Potato Corn Chowder

This Instant Pot Potato Corn Chowder is an easy pressure cooker soup recipe that is loaded with creamy potatoes, fresh corn, and smoky bacon. It’s perfect for summer or winter! 

Check out this recipe

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Check out this recipe

Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Check out this recipe

This Crockpot soup recipe includes Instant Pot instructions!

Instant Pot Chicken Tortellini Soup

This Instant Pot Chicken Tortellini Soup is loaded with vegetables and cheese tortellini! The perfect chicken soup for a chilly day — made in 30 minutes or less and freezer friendly!

Check out this recipe

Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

We’re loving this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! Stove-top instructions also available below. Vegetarian + GF

Check out this recipe

Instant Pot Minestrone Soup | Tasty & Easy Minestrone Soup Recipe

Instant Pot Minestrone Soup is the perfect hearty meal to warm you up. This easy homemade recipe tastes just like the classic Olive Garden minestrone soup.

Check out this recipe

Instant Pot Beef and Barley Soup – Garnish & Glaze

Instant Pot Beef and Barley Soup is a hearty soup packed with veggies, super tender beef, and whole grain barley. It’s the perfect simple and healthy meal for a rainy spring day.

Check out this recipe

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup recipe is super quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s full of the best fall flavors that everyone will love! (This

Check out this recipe

Instant Pot Chicken Tortilla Soup Recipe

This easy Instant Pot chicken tortilla soup recipe tastes like it’s been cooked low and slow, but it’s fast and requires minimal effort!

Check out this recipe

Taco Soup Recipe (Instant Pot or Slow Cooker!) – Oh Sweet Basil

This Instant Pot Taco Soup recipe is an easy weeknight dinner, that’s full of all your favorite Mexican flavors. Serve with cheese, sour cream and avocado!

Check out this recipe

Instant Pot Creamy Tomato Tortellini Soup – Pressure Cooker Tortellini Soup

This creamy tomato tortellini soup is made in no time in the Instant Pot or pressure cooker. Majorly creamy and cheesy and packed with bright summer basil!

Check out this recipe

Instant Pot Pasta e Fagioli Soup – Easy Italian Soup Recipe

Instant Pot Pasta e Fagioli Soup is the best comforting dish on a cold day. This is an easy recipe using your instant pot but can also be made on the stove!

Check out this recipe

Instant Pot Spicy White Bean and Chard Stew {GF, VEG}

Instant Pot Spicy White Bean and Chard Stew is a mediterranean inspired stew with hearty white beans, swiss chard and red pepper flakes! {GF, VEG}

Check out this recipe

Instant Pot Olive Garden Zuppa Toscana Copycat

Instant Pot Olive Garden Zuppa Toscana Copycat – This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is unbelievably easy and effortless – anyone can make it! It is basically fool-proof. Promise!

Check out this recipe

Instant Pot Weight Loss Soup [VIDEO]

Instant Pot Weight Loss Soup is a very easy to make veggie soup that packs lots of nutrients and fiber to keep you full and boost your energy.

Check out this recipe

Instant Pot Lentil Soup {Quick and Easy Prep!} – WellPlated.com

An easy, healthy recipe for French lentil soup made in the electric pressure cooker. Hearty and delicious! Gluten free, vegan, and freezer friendly.

Check out this recipe

Instant Pot Cabbage Soup Recipe – Running to the Kitchen®

This easy Instant Pot cabbage soup recipe with ground beef comes together in minutes as a comforting and cozy meal packed with flavor!

Check out this recipe

15 Minute Pea soup (Fresh or Frozen) | Recipes From A Pantry

Mint and Pea Soup is healthy, satisfying, and easy to make. This homemade soup requires just a few basic ingredients and ready in 15 minutes.

Check out this recipe

The Best Pressure Cooker Broccoli Cheese Soup

This really is the Best Pressure Cooker Broccoli Cheese Soup. You’re going to love how easy this great-tasting soup is to make and serve. With a 1-minute pressure cook time, you’ll want to make it again and again, no matter the season! My family prefers soups with at least a little texture. So I ada…

Check out this recipe

Instant Pot Chicken Stew

The best Instant Pot Chicken Stew is made with basic ingredients to create a hearty flavorful stew that the entire family will love! Stove top instructions also included.

Check out this recipe

Creamy Instant Pot Chicken Alfredo Tortellini Soup – Little Sunny Kitchen

Creamy and cozy Instant Pot chicken alfredo tortellini soup. This soup is SO easy to make, it’s so comforting, and full of flavor!

Check out this recipe

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30+ Instant Pot Soup Recipes

Loads of Instant Pot Soup recipes to keep you warm this fall and winter! Chicken soup, potato soup, vegetable soup — there's an easy pressure cooker soup recipe for everyone!

Course Instant Pot, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Ashley Fehr

The post 25 Best Instant Pot Soup Recipes appeared first on The Recipe Rebel.