Tag: Soups

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Instant Pot Masoor Dal (Red Lentil Dahl)

If you have all ingredients chopped and measured before you start, it will be easier and faster.

Ingredients

  • 1 TBS coconut oil
  • 1 1/2 tsp mustard seeds
  • 1 large onion, finely diced
  • 1 sprig curry leaves (optional, can be replaced with 2 tablespoons chopped cilantro)
  • 1-inch piece ginger, grated or crushed into a paste
  • 4 cloves garlic, minced
  • 4 medium tomatoes, finely diced
  • 1/2 tsp turmeric
  • 1 TBS ground coriander
  • 1/4 tsp red pepper flakes
  • 1 cup red lentils (masoor dal), rinsed and drained
  • 3 cups water
  • 1/2 cup coconut milk (canned)
  • Salt to taste
  • Lemon juice for squeezing on top

Instructions

  1. Heat the oil in an Instant Pot using the Saute function set to Normal. (Press the Saute button to toggle between Less, Normal, and More.) Add the mustard seeds and when they begin to sputter, add the onions, curry leaves or cilantro, ginger and garlic.
  2. Saute, stirring frequently, until the onions soften and just start to brown. Add the tomatoes, turmeric, coriander powder, and red pepper flakes and mix well. Let the tomatoes cook 3-4 minutes until they are broken down and very pulpy. Stir a couple of times during cooking. Hit Cancel.
  3. Add the lentils to the pot and stir to mix, then add 3 cups water. Give everything a good stir then click in the Instant Pot lid set to Sealing. Set the IP to Pressure Cook for 10 minutes.
  4. After cooking, wait either until the pressure releases naturally, or, if you’re in a rush, wait 10 minutes after the end of cooking, then carefully quick-release according to instructions.
  5. Using a ladle, stir in the coconut milk and salt to taste. At this point you can garnish with more cilantro, if you like, or serve as is. Always top the dal with a final squeeze of lemon juice for the perfect finish. The dal will thicken up considerably as it cools or if leftover. Add more water as needed.
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Smoky Sausage and Bean Soup (Instant Pot)

Adapted by LKD from Step-by-Step Instant Pot by Jeffrey Eisner. Original recipe below.

Ingredients for 3qt. Instant Pot Mini

  • 2 Tbs. butter
  • 1 onion, diced
  • 14 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
  • 3 c. chicken broth
  • 2 (15oz.) cans white beans, divided by the can
  • 1 large russet potato, diced
  • 4 oz. tomato sauce
  • 1 bay leaf
  • 1 1/2 c. (6 oz.) shredded Cheddar cheese, plus more for topping if desired
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), potato, tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second can of white beans. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to remove 2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

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(Original recipe)

Ingredients

  • 2 Tbs. butter
  • 1 onion, diced
  • 24-48 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
  • 4 c. chicken broth
  • 3 (15oz.) cans white beans, divided by the can
  • 8 oz. tomato sauce
  • 2 bay leaves
  • 2 c. (8 oz.) shredded Cheddar cheese, plus more for topping if desired
  • 2 (14.5 oz.) cans diced tomatoes, drained
  • 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second and third cans of white beans and place in separate bowls. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to reserve 2 1/2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and remaining white and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

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Instant Pot Black-Eyed Peas

Great soup/stew for New Year’s Day. I added kale after it had finished cooking, during the “keep warm” phase. Adapted from: https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas/

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 2 celery stalks, diced
  • 1 bell pepper, red or green
  • 2 small bay leaves
  • 2 sprigs fresh thyme, or 1/2 tsp dried
  • 3 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp coarse salt, or 3/4 tsp table salt
  • 4 cloves garlic, pressed or minced
  • 1 jalapeño pepper, seeded and diced small
  • 3 1/2 cups chicken or vegetable broth
  • 2 tsp balsamic vinegar
  • 1-2 slices bacon, chopped
  • 1 small ham hock (or meaty ham bone)
  • 1 1/4 cups (8 oz.) black-eyed peas, dry (no need to soak)
  • 2 cups collard greens, (optional) chopped in 2″ pieces

Instructions

  1. Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.
  2. Add the onion, celery, and bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
  3. Add the thyme, smoked paprika, pepper, and salt. Stir.
  4. Add the garlic and jalapeño. Cook for about 30 seconds, stirring frequently.
  5. Add the broth, balsamic vinegar, bacon, and ham hock.
  6. Stir in the black-eyed peas, and collard greens, if using.
  7. Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position. Cancel the Sauté function.
  8. Press the Pressure Cook/Manual button and use the + or – button to select 17 minutes (for firmer beans choose 14 minutes). High Pressure.
  9. When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15 minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
  10. When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock (the ham hock won’t be tender, it is for flavor, but if you can get some meat off of it, add it to the pot!).
  11. Serve over rice for a Hoppin’ John, or as is. Enjoy with cornbread to sop up the broth.
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Pressure Cooker Chili

Really good. Adapted from https://amindfullmom.com/instant-pot-chili/

Ingredients

  • 2 pounds coarsely chopped beef (I buy taco beef at NB)
  • 1 recipe Chili Seasoning Blend (see recipe below)
  • 1 large onion, chopped
  • 1 medium red bell pepper, finely chopped
  • 1 cup beer
  • 1 cup beef stock
  • 1 tablespoon minced garlic
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 lb. dried red beans, soaked overnight or quick-soaked
  • 2 teaspoons Worcestershire sauce
  • 28 ounces crushed tomatoes

Chili Seasoning Blend

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper

Instructions
Heat pressure cooker on high. Toss meat with half of the chili seasoning blend. Brown meat, onion, and bell pepper until just browned, about five minutes.

Add the beer and stock, and scrape up any browned bits. Simmer a few minutes.

Add the garlic, remaining chili seasoning, chipotle, beans, and Worcestershire and stir well. Pour tomatoes on the top and lock the lid on the cooker

Bring to high pressure and cook for 15 minutes. Let pressure release naturally, about 30 minutes. Remove lid and stir well.

Serve with shredded cheese and sour cream. And guacamole and chips, of course.

.

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Greek Egg-Lemon Soup (Avgolemono)

The Avgolemono (egg-lemon) mixture turns basic chicken and rice soup into something really awesome. Advance prep recommended: make stock, cook and shred chicken, bake rice, and chop vegetables. Amounts are approximate and to taste.

  • 1 large onion, chopped
  • 2-3 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 Tbs. olve oil
  • Chicken stock, about 8-10 cups (make your own, use pre-made stock, or use bouillon cubes and water)
  • 1 bay leaf
  • Cooked chicken, about 1 1/2 lbs, shredded or diced (I cook boneless, skinless chicken thighs in the stock – if using pressure cooker, bring stock and thighs to full pressure, lower heat until weight is gently rocking, cook for six minutes, and release pressure quickly; remove from pot, cool, and shred)
  • Cooked rice, 3-4 cups (I use 1 recipe of Alton Brown’s Baked Brown Rice)
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped – for garnish

Egg-lemon sauce

  • 3-4 eggs, at room temperature
  • Juice of 2-3 lemons, about 1/3 cup (zest the lemons for garnish, optional)
  • 2 Tbs. cold water

In large stock pot, saute chopped onion, carrots, and celery in olive oil. Add chicken stock and bring to boil; reduce heat and simmer 30 minutes. Add cooked rice and shredded chicken. Heat through.

For egg-lemon mixture: In 2-cup measuring cup, beat eggs with a fork. Add juice of 2 lemons and 2 Tbs water. Mix well. To the egg-lemon mixture, add 1 ladle of soup stock and mix well. Repeat with another ladle of stock. Stir mixture into soup. Soup will be slightly thickened and creamy looking. Taste for seasoning and add salt, pepper, and perhaps more lemon juice as needed. Serve immediately. If you want, garnish with finely grated lemon zest and chopped fresh dill or parsley.

 

 

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Coconut-Lime Turkey (or Chicken) and Rice Soup

My favorite recipe for turkey soup. I make turkey stock in a 6qt pressure cooker: leftover turkey carcass, 2 carrots in chunks, 3 stalks celery in chunks, medium onion in chunks, 2 bay leaves, salt, pepper corns, water to the maximum line; bring to pressure, then cook for one hour with weight gently rocking; allow pressure to drop naturally; strain.

Adapted from http://www.kalynskitchen.com/2010/11/recipe-for-coconut-lime-turkey-or.html (adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook).

Makes 4-6 servings; I usually double the recipe.

  • 4 c. homemade chicken or turkey stock (Note to LD: one pressure-cooker potful – to the line – of stock is sufficient for a double recipe; no need to add water.)
  • 5-6 thin slices fresh ginger root
  • 2 medium garlic cloves, sliced in half
  • 1 1/2 T soy sauce
  • 1 1/2 T brown sugar
  • 1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
  • 3 T fresh-squeezed lime juice
  • 1 1/2 cups cooked brown rice (I use Alton Brown’s baked brown rice recipe)
  • 2 cups leftover diced or shredded turkey
  • 4 oz. white button mushrooms, sliced
  • 1 can light coconut milk
  • 1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)

Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, soy sauce, and brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.

After 20 minutes remove the garlic and ginger pieces and add Tabasco, lime juice, rice, mushrooms, and diced turkey to the soup and let it continue to simmer on low about 6 minutes more. Stir in coconut milk and simmer 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.

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Hearty Spanish-Style Lentil and Chorizo Soup

From America’s Test Kitchen Season 14. We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. Grate the onion on the large holes of a box grater. If Spanish-style chorizo is not available, kielbasa sausage can be substituted. Red wine vinegar can be substituted for the sherry vinegar. Smoked paprika comes in three varieties: sweet (dulce), bittersweet or medium hot (agridulce), and hot (picante). For this recipe, we prefer the sweet kind. Serves 6 to 8. Note from LKD: I followed the instructions exactly and thought it was a bit fussy, but the results were absolutely delicious, so I guess it’s worth the trouble.

Ingredients

  • 1 pound (2 1/4 cups) lentils, picked over and rinsed
  • Salt and pepper
  • 1 large onion (1/4 = grated, 3/4 = finely chopped)
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 pounds Spanish-style chorizo sausage, pricked with fork several times (I use one 12-oz pkg Wellshire Farms from Whole Foods)
  • 3 carrots, peeled and cut into 1/4-inch pieces (I used 5 carrots)
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons sherry vinegar, plus extra for seasoning (I substituted a 2:1 mixture of red wine vinegar and sherry)
  • 7 cups water, plus extra as needed (I use homemade chicken feet stock to make up for the lesser amount of chorizo)
  • 2 bay leaves
  • 1/8 teaspoon ground cloves
  • 2 tablespoons sweet smoked paprika (smoked paprika is essential)
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour

Instructions

  1. Place lentils and 2 teaspoons salt in heatproof bowl. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.
  2. Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tablespoons).
  3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on all sides, 6 to 8 minutes. Transfer chorizo to large plate. Reduce heat to low and add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add 1 tablespoon water to pot.
  4. Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes. Remove chorizo and bay leaves from lentils. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices.
  5. Meanwhile, heat remaining 3 tablespoons oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic, and ½ teaspoon pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. When lentils have finished simmering, stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve. (Soup can be made up to 3 days in advance.)

 

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Chicken foot stock (pressure cooker)

Absolutely the most flavorful chicken stock ever and it’s really easy to make. Don’t be too skeeved out by the chicken feet. If you are careful, you won’t even need to touch the chicken feet.

Place in 6-quart pressure cooker (see safety tips below):

  • 1 – 1.5 lb. chicken feet
  • 1 onion cut in quarters (I like to use a large onion)
  • 2 carrots, chunked
  • 2 celery stalks, chunked
  • 1 bay leaf
  • 1 tsp. salt
  • 2 Tbl. cider vinegar
  • fish sauce (optional)
  • fill with water up to the line

Bring up pressure, turn heat down to a slow rock, then cook for 1 hour. Remove from heat and allow to cool until pressure drops naturally. Place pressure cooker in the sink and remove solids into a colander set in a bowl. Press liquids out of the solids, and return liquids to pot. Strain the stock through a fine-mesh strainer. Chill the stock after it cools. Freezes well. Makes about 1 gallon.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

 

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Curried Red Lentil Soup with Lemon

Adapted by LKD from a Vegetarian Times recipe

  • 2 c. red lentils, sorted and rinsed
  • 2 qt. chicken feet stock (or use boxed chicken or vegetable stock)
  • 2 Tbs. oil
  • 1 large onion, chopped (2 cups)
  • 4 celery stalks, finely chopped (1½ cups)
  • 2 large carrots, finely chopped (1½ cups)
  • 2 cloves garlic, minced
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • ¼ c. chopped cilantro
  • 1 large bunch kale, thinly sliced and washed
  • 2 Tbs. lemon juice

Bring lentils and stock to simmer in large pot. Skim away any foam that rises to the top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

Meanwhile, saute the onion, celery, carrots, and garlic in oil until just starting to get golden at the edges, about 10 minutes. Stir in curry powder, cumin, salt and pepper; saute until fragrant.

Add curried vegetables to soup; simmer, uncovered, 20 minutes. Stir in cilantro and kale; cook 20 minutes more, or until lentils are soft. Season with salt and pepper, and stir in lemon juice.