Delicious Chicken Tortilla Soup.

The perfect rainy day soup that is easy to make and even better as leftovers!

Ingredients:

2 Ripe Avocados

1 Bell Pepper - any will do, i used red!

1 Onion

1 TBS garlic

I Jalapeño

1 Cup Corn (canned or fresh)

I 14 ounce can of diced tomatoes or tomato sauce

1 TBS Chili Powder

1/2 TSP Red Pepper Flakes

1 TSP Cumin

2 Cups Water

2 Chicken Breasts

1 Quart Chicken Stock

Peel and dice your avocados, 1/2 onion and jalepeno. Seed and dice the bell pepper. Add to a blender with garlic, chili powder, cumin and salt and pepper. Also add the diced canned tomato or tomato sauce. Add 1 cup of water. Blend until smooth. Add salt and pepper to taste.

Add the other 1/2 diced onion into a large pot and sauté with butter or olive oil along with salt and pepper. When translucent pour the chicken stock over and add 1 cup of water. Bring to a boil and add chicken breasts. Turn down heat to medium low and boil slowly until chicken is cooked, about 30-35 minutes.

When chicken is cooked, take chicken breasts out and shred. Add the chicken back in the pot and pour your blended sauce into the pot. Bring the sauce up to a slow boil and simmer for 30 min. Add your fresh or canned corn and simmer for another 10 minutes.

Garnish with sour cream, tortilla strips or chips, diced tomato and guacamole. Enjoy!

Make It
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An Easy Weeknight Meal!

Here’s an easy super healthy weeknight meal! The ingredients you need are:

  • Chicken Breast

  • Rosemary (fresh or dried)

  • Lemon Pepper

  • Ginger Powder

  • Soy Sauce

  • Lemon Juice

  • Salt and Pepper

  • Olive Oil

Go ahead and mix all those flavors together - measurements dont matter much, just include as much or as little as you like of the herbs and seasonings. I mix them in a bowl first, pour it into a large ziplock bag, and coat the chicken. Marinate for up to 24 hours but even 2 hours is fine! I also like to poke the chicken with a fork to make sure the marinade gets in there. I bake this at 375 for 20-25 minutes or grill for 6-8 minutes on each side for some an even quicker meal night! Click below for a quick video on how to make this! XO

Make It

This is the instant pot that I use and love. It is large enough to make dishes to feed my entire family! Ive used this hundreds of times and it hasn’t failed me yet!

 
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Shopping List for all the Recipes below!

Instant Pot Beef Noodles

Ingredients1 to 1 1/2 pound package of precut stew beef 4 tablespoons butter ½ tsp garlic powder ½ tsp salt ½ tsp onion powder ½ tsp black pepper 2 tsp browning sauce 1 (10.5 ounce) can beef consomme 1 quart (…

Ingredients

  • 1 to 1 1/2 pound package of precut stew beef 

  • 4 tablespoons butter 

  • ½ tsp garlic powder 

  • ½ tsp salt 

  • ½ tsp onion powder 

  • ½ tsp black pepper 

  • 2 tsp browning sauce 

  • 1 (10.5 ounce) can beef consomme 

  • 1 quart (32ounces) beef broth 

  • 1 (24 ounce) bag frozen noodles 

Instructions

  1. Place the stew beef in the bottom of the Instant Pot. Then put in the butter. 

  2. Add the garlic powder, salt, onion powder, black pepper, and browning sauce. 

  3. Add the frozen noodles to the Instant Pot. I wasnt able to find frozen noodles at the store so I just quickly cooked them on the side and added them in the end to soak up the sauce! Pour the consomme and broth over the noodles and beef. Place the lid on the Instant Pot and set the valve to seal. Cook on manual high heat for 28 minutes. When the timer goes off do a quick steam release. Give the beef and noodles a generous stir and serve! 

 

Instant Pot Cubed Steak with Mushrooms

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Ingredients:

  • 1 1/2 cups water

  • 1 can French onion soup

  • 1 can cream of chicken soup

  • 1 packet Au Jus Gravy Mix

  • 4 cubed steaks (about 2 pounds)

  • 1/4 cup water

  • 3 tbsp cornstarch

Instructions:

  • Pour 1 1/2 cups water, French onion soup, cream of chicken soup and packet of au jus gravy mix. Whisk together well.

  • Place cubed steak into pot making sure to coat the pieces in the gravy.

  • Close lid, turn valve to "Sealing." Cook on Manual High pressure for 20 minutes. Note: It will take anywhere from 5-10 minutes to come up to pressure before cooking. 

  • After cooking, carefully turn valve to "Venting" (this is called a "Quick Release"). Allow all of the steam to fully release before unlocking lid.

  • Turn the Instant Pot to the sauté setting. Remove the cubed steaks. This is where I added mushrooms to the sauce and let it cook down a little for the water to evaporate.

  • In a small bowl or measuring cup, mix together 1/4 cup water with cornstarch (this is called a "slurry").

  • Pour this slurry mixture into the gravy that is already in the Instant Pot. Whisk well to combine. Continue to whisk until gravy starts to thicken. Place cubed steaks back into the pot to warm them back up. Turn off Instant Pot. 

  • Serve cubed steak with gravy over mashed potatoes.

 

Creamy Chicken and Rice with Cheese

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  • 2 tablespoons butter

  • 1/2 cup chopped onion

  • 2 1/2 cups water

  • 1 1/2 cups heavy cream

  • 1 (10.5-ounce) can cream of chicken condensed soup

  • 2 cups uncooked long grain rice

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 1/2 cups shredded Parmesan cheese

  • 1/2 cup shredded cheddar or colby jack cheese

  • 1 tablespoon chopped fresh parsley

  • 4 ounces cream cheese, cut into chunks and softened

INSTRUCTIONS

  • Cut chicken into strips.

  • Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone.

  • Add water, heavy cream and chicken soup. Stir.

  • Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir.

  • Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure.

  • Once the pin drops, remove lid and stir in cream cheese. Stir in Parmesan cheese, cheddar, and parsley. Place lid back on for a few minutes to melt cheese. Stir and serve. It will thicken up as it cools.

 

Quick Pot Molten Brownie

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  • 1 1/2 cups water

  • 7 tablespoons butter, (melted & divided)

  • 1 cup sugar

  • 2 eggs

  • 1/4 cup flour

  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder

  • 1 teaspoon vanilla

  • 1/8 teaspoon salt

  • 1/4 cup semisweet chocolate chips

  • 1/4 cup milk chocolate chips

INSTRUCTIONS

  1. Pour the 1 1/2 cups water into your Instant Pot. Place the steam rack inside.

  2. Butter a 6- to 7-inch souffle or baking dish with 1 tablespoons of the butter.

  3. In a large bowl, using an electric hand mixer, beat together the sugar and eggs until light and fluffy, about 4 to 5 minutes.

  4. In a small bowl, whisk together the flour, cocoa and salt. Add this to the sugar and egg mixture and mix until just combined. Mix in the vanilla and the remaining 6 tablespoons of melted butter and mix until just combined.

  5. Pour mixture into the prepared dish and sprinkle with the chocolate chips. Place on the steam rack and secure the lid.

  6. Select Manual and cook at high pressure for 30 minutes. Once cooking time is complete, do a quick release. Carefully remove the lid so that any condensation doesn’t drip on the pudding. Carefully remove the baking dish using mitts or tongs.

  7. Let cool for about 5 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.