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Soup

Instant Pot Buffalo Ranch Chicken Dip

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Instant Pot Buffalo Ranch Chicken Dip
Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1½ lbs boneless, skinless chicken breast, cut into 6 pieces
  • ¼ cup water
  • 1 cup Buffalo-style hot sauce
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter, cut into 4-6 pieces
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce for garnish
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Sprinkle ranch dip over the top, then dot with butter–do not stir.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  7. Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  8. Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

Watch the recipe video here:

Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!RECIPE: http://chopsecrets.com/instant-pot-buffalo-ranch-chicken-dip/

Posted by Chop Secrets on Saturday, April 20, 2019

Soup

Instant Pot Keto Clam Chowder

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Instant Pot Keto Clam Chowder
This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess.
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
  • 3 bacon slices, chopped
  • 1 medium-size white onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut in 1-1½- in. pieces
  • 1½ cup water
  • 1 cup clam juice
  • 1½ cups heavy cream
  • 16 ounces canned clams, including juice
  • ¼ cup finely chopped fresh flat-leaf parsley
Instructions
  1. Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.
  2. Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.
  3. Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure.
  4. Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon.

Watch the recipe video here:

Creamy, rich, indulgent—and still #Keto-approved. GET THE RECIPE: https://trib.al/KFMPAEP (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Soup

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP

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INSTANT POT TURKEY MEATBALL AND DITALINI SOUP
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • ⅓ cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  • 3 tbsp grated Pecorino Romano cheese
  • 1 large egg, beaten
  • 1 clove crushed garlic
  • 1 tbsp fresh minced parsley
  • ½ teaspoon kosher salt
Soup:
  • cooking spray
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves minced garlic
  • 1 can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  • 4 cups reduced sodium chicken broth
  • 4 to rn basil leaves, plus optional more for garnish
  • 2 bay leaves
  • 5 ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  • 1 cup zucchini, diced small
  • Parmesan rind, optional
  • Grated parmesan cheese, optional for serving
Instructions
  1. For the meatballs:
  2. pound 93% lean ground turkey
  3. /3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  4. tbsp grated Pecorino Romano cheese
  5. large egg, beaten
  6. clove crushed garlic
  7. tbsp fresh minced parsley
  8. /2 teaspoon kosher salt
  9. Soup:
  10. cooking spray
  11. teaspoon olive oil
  12. /2 cup chopped onion
  13. /2 cup chopped celery
  14. /2 cup chopped carrot
  15. cloves minced garlic
  16. can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  17. cups reduced sodium chicken broth
  18. to rn basil leaves, plus optional more for garnish
  19. bay leaves
  20. ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  21. cup zucchini, diced small
  22. Parmesan rind, optional
  23. Grated parmesan cheese, optional for serving

Watch the recipe video here:

Turkey Meatball and Ditalini Soup (Instant Pot or Stove) is pure comfort in a bowl! Mini turkey meatballs combined with…

Posted by Skinnytaste on Monday, April 29, 2019

Soup

Twice Baked Cauliflower with Bacon

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Twice Baked Cauliflower with Bacon
Awesome substitute for mashed potatoes and a great way to get kids to eat their veggies!!!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • cooking spray
  • 2 (20 ounce) bags frozen cauliflower
  • ¼ cup sour cream
  • ¼ cup plain yogurt
  • 1 tablespoon salted butter, softened
  • 1 cup shredded Cheddar cheese, divided
  • 2 tablespoons bacon bits
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  2. Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  3. Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  4. Mix blended cauliflower mixture in a bowl with ¾ cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  5. Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

Watch the recipe video here:

Twice Baked Cauilflower with Bacon: https://trib.al/uCX945P

Posted by Allrecipes on Tuesday, August 27, 2019

Soup

Instant Pot Beer Cheese Soup

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Instant Pot Beer Cheese Soup
A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 5 slices bacon, chopped
  • 3 tbsp butter
  • 1 small onion, finely diced
  • ½ cup diced carrots
  • ½ cup diced celery
  • ⅓ cup flour
  • 3 cups chicken broth
  • ½ tsp black pepper
  • ½ tsp ground mustard
  • ¼ tsp cayenne, or to taste
  • 12 oz beer
  • 16 oz grated sharp cheddar cheese
  • 1½ cups salted popcorn for garnish (cheese popcorn works great or you can use croutons in a pinch)
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
  2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  3. Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
  4. Sprinkle flour over the vegetables and stir to coat.
  5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
  10. Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
  11. Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
  12. Adjust seasonings. Top with bacon and popcorn and serve immediately.

Watch the recipe video here:

A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.RECIPE: http://chopsecrets.com/instant-pot-beer-cheese-soup/

Posted by Chop Secrets on Sunday, August 11, 2019

Soup

Homemade Wonton Soup

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Homemade Wonton Soup
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1 bunch green onions, cut into ½-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • ¼ cup dry bread crumbs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas
  • 1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)
Instructions
  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Watch the recipe video here:

Homemade Wonton Soup: https://trib.al/Affeapl

Posted by Allrecipes on Wednesday, July 10, 2019

Soup

Homemade Wonton Soup

Save Print
Homemade Wonton Soup
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Author:
Cuisine: American
Recipe type: Soup
Ingredients
  • 1 bunch green onions, cut into ½-inch pieces, divided
  • 6 fresh mushrooms, sliced
  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 egg
  • ¼ cup dry bread crumbs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16 ounce) package wonton wrappers
  • 8 cups chicken broth
  • 16 uncooked medium shrimp, peeled and deveined (optional)
  • 1 medium head bok choy, torn into 2-inch pieces
  • 16 snow peas1 dash soy sauce, or to taste (optional)
  • 1 dash sesame oil, to taste (optional)
Instructions
  1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
  2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
  3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Watch the recipe video here:

Homemade Wonton Soup: https://trib.al/mEhz9vn

Posted by Allrecipes on Monday, May 27, 2019