3. Zuppa Toscana
This should go down in history as one of the most filling soups of all time. Packed with potatoes, Italian sausage, bacon and kale, this zuppa toscana meal requires absolutely no side dish. The creaminess of this one (instant) pot wonder will truly make it melt in your mouth. This is the soup you want to whip up if you want to feel all warm and cozy inside.
Did you know that potatoes are the number one appetite suppressant? It’s true! The potato is known to be the most filling food out there according to the Satiety Index of Common Foods released by The Department of Biochemistry at the University of Sydney. So when you eat a meal that has potatoes in it, not only is it delicious, but you’re going to feel full and satisfied. Hence why this Instant Pot Zuppa Toscana is the perfect recipe to make when you need a soup that is comforting as well as filling.
Between the fatty sausage and bacon, the potatoes, and the nutrient-dense kale, having a cup of this Zuppa Toscana will truly leave you feeling full for hours. Plus by making it in your Instant Pot, you’ll have numerous cups of soup that you can meal prep and pack for the week ahead.
MAKES 8 SERVINGS
INGREDIENTS
1 lb. spicy Italian sausage, ground
4 slices bacon, diced
1 onion, diced
2 garlic cloves, minced
4 cups chicken stock
4 russet potatoes, peeled and diced
4 cups of kale, loosely packed
1 cup light cream
Salt and pepper
Red pepper flakes
HOW TO MAKE IT
- Turn on the Sauté feature of the Instant Pot. Add 1 tsp of olive oil, the ground Italian sausage, and the bacon slices. Cook for about 3 minutes.
- Add in the onion and garlic cloves. Saute for another 3 minutes, or until the sausage has browned.
- Add in the russet potatoes and chicken stock. Seal the lid and cook on high pressure (Manual/High Pressure) for 10 minutes. Release the pressure immediately.
- Turn the Sauté feature back on.
- Add the kale and the heavy cream. Stir until warmed through and the kale has wilted (another 3 to 5 minutes). Sprinkle in salt and pepper to taste.
- Serve with red pepper flakes sprinkled on top and fresh parmesan cheese, if desired.
4. Chicken and Rice Soup
There’s just something about chicken soup—it tastes like childhood, in the best way. The addition of rice to this version is just another thing to love about it. It’s packed with all your classic chicken soup veggies: onion, carrots, and celery. The milk makes it even creamier than your typical chicken and rice soup. Sign us up.
In need of a comforting soup that will soothe your soul? This Instant Pot chicken and rice soup is perfect for just that! It preps about 8 cups of soup, perfect for your lunch (or dinner) meal prep for the week. Pair it with a large side salad and some crusty bread, and you have yourself a delicious set of meals to enjoy all week long.
MAKES 8 SERVINGS
INGREDIENTS
2 garlic cloves, minced
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. chicken breast
5 cups chicken broth
1 cup wild rice
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/4 cup unbleached all-purpose flour
1 cup milk
5 Tbsp butter
HOW TO MAKE IT
- Turn the Sauté feature on the Instant Pot. Once hot, melt 1 tablespoon of butter in the pot. Add the diced onion, minced garlic, carrots, and celery. Cook for three minutes.
- Add in the chicken breast, chicken broth, wild rice, dried thyme, and the bay leaves. Sprinkle in the salt and pepper, then seal the lid of the Instant Pot.
- Switch to high pressure (Manual/Pressure Cook) for 20 minutes.
- When the Instant Pot timer goes off, let it depressurize by itself for 10 minutes. Once finished, release the rest of the pressure from the valve.
- While the soup is cooking, make a roux on the stove. Melt the other 4 tablespoons of butter in a saucepan.
- Once melted, sprinkle in the flour and whisk continuously for one minute.
- When the flour is browned, pour in the milk slowly. Whisk continuously until a thick sauce (a roux) has formed.
- Remove the bay leaves with tongs from the Instant Pot.
- Remove the chicken to a cutting board and shred with two forks.
- Switch it back to the Sauté feature. Pour in the roux into the Instant Pot, then the shredded chicken. Stir until the roux has broken up and a thick soup has formed.