Instant Pot Broccoli Cheese Soup

-21* F this morning without the windchill, another sick kiddo- (the third in as many days!!) calls for a good, hot lunch. I had some broccoli I needed to use and the taste for some broccoli cheese soup. Since it takes less than 30 minutes from prep to bowl in the Instant Pot Broccoli Cheese soup is quick enough to make fresh for hubby's lunch. In August my husband changed positions and locations at work. He did have a 40 minute drive and now it is less than 3! For the first time ever he lives close enough that he can come home for lunch. We have had sick kiddos for the past week so today I wanted to make him something extra special for lunch.

 Growing up in Ohio we used to eat at The Barn Restaurant in Smithville, not only do they have THE best salad wagon (an old farm wagon loaded with every salad item you can imagine) but the very best Broccoli Cheese soup with skinny noodles!! Since finding out hubby is diabetic in October we have been watching the carbs, so no noodles today, but still delicious!!

 

Broccoli Cheese Soup in the Instant Pot

2 TBSP butter

1 medium yellow onion, diced

1/2- 1 c. shredded carrot

4 c. chicken broth

1/4 tsp. each of onion and garlic powder

1 c. heavy cream

1 1/2 cup shredded cheddar cheese (my family prefers cubed Velveeta)

salt/pepper to taste

1 c. thin egg noodles

On saute melt butter and cook onion until translucent. Add broccoli, carrot, broth, noodles and seasonings. Lock lid, set seal to Sealing, Manual button for 4 minutes. Once the pot beeps do a quick release of pressure. Then stir in the heavy cream and cheese.

The noodles really do take this soup to the next level.
I hope you enjoy!
Thanks for stopping by!

Until later~

Homemade enchiladas using the Instant Pot

Yesterday was one of those days that I knew ahead of time was going to be crazy. We seem to have a lot of those lately! I had to appointments in town that overlapped, then I needed milk before heading home added to the hour travel time and once home we needed to re-package the 80 pounds of ground beef we had picked up.  I am thankful that I had planned ahead for dinner!! Not only did I use my meal plan for the month but I used my Instant Pot to cook frozen chicken in only 16 minutes!! After dropping the 3 older kiddos off at school I threw the chicken in the Instant Pot, and then did a couple of chores around the house while the chicken cooked. After letting the pot naturally release pressure I mixed my chicken with the other ingredients, rolled in tortillas cover and put in the refrigerator until dinner time. After finishing up the ground beef and getting it into the freezer it was only 30 minutes until we were eating a hot meal! I had made some Mexican rice the day before so I just reheated it to go with my enchiladas. Hunter asked if there were more enchiladas after the first bite! He then said he loved enchiladas more than sushi, and sushi more than pizza!! That is saying a lot!! :-) And he asked if we could have them everyday!! (Maybe I should mention that this hillbilly girl never made enchiladas before!! LOL) I am sure they will find their way back in my monthly meal plan!!

Easy Instant Pot Enchiladas

Put 3-4 chicken breasts, thighs or even ground beef

1cup broth (chicken, beef or veggie) or water
1 small Onion, sliced thin

salt, pepper, and minced garlic

Into your Instant Pot, put the lid on, turn valve to "Sealing" select Manual  for 8 minutes, 16 if frozen. After the timer beeps let pot sit for about 10 minutes before releasing the remaining pressure. Remove chicken from the pot and shred it in a large bowl,

Add 1/2 c red or green enchilada sauce, 

1/2 c sour cream,

about 1 cup of your favorite Mexican cheese

and mix well. Warm 8 (I used 12) tortillas until they are pliable. Spoon 2 TBSP chicken mixture to middle of tortillas and roll like a cigar. Place rolled tortillas in a 9x13 baking dish that has 1/2 c enchilada sauce placed in the bottom. After all of your enchiladas are in the dish cover with remaining sauce, sprinkle with Mexican cheese (I used a lot for my boys, I think they are part mouse as much as they like cheese!! The girls on the other hand just had a little sprinkle of cheese! LOL)
Cover the dish with foil and bake at 350* for 15-20 minutes, remove foil and bake for another 5-10 minutes. (If refrigerated bake for 30 minutes or until heated through before removing the foil.)

Thanks for stopping by!

Until later~

A peek into my Pot technique #1

Lately it seems that every time I log onto Pinterest I see a ton of Instant Pot recipes. After a little research I learned that the Instant Pot is an electric pressure cooker. AND I soon found out I could cook quick meals using frozen food!! Remembering to thaw something for dinner is my biggest problem, well, that and being very busy!
 It didn't take long for me to ask hubby for one for Christmas. Due to a "Snow storm" dumping nearly 2 feet of snow followed by a Blizzard dumping 10" more our mail has been delayed quite a bit and my Instant Pot arrived on December 27. I did the water test and then Made the easiest to peel boiled eggs ever.

 The eggs slid right out of their shells!

Perfect boiled eggs!

I used what is called the 5-5-5 method, Manual pressure 5 minutes, once cooked let the pot sit for 5 minutes before releasing the stem and then putting the eggs in an ice bath for 5 minutes.
Thanks for stopping by!

Until later~