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Quick Easy Instant Pot Rotisserie Chicken Bone Broth

Here is a recipe I make with the leftover carcass from a rotisserie chicken for bone broth.


  • Rotisserie chicken leftover carcass
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves
  • 1 T Italian seasoning
  • Pepper
  • 1 T chicken broth base
  • 8 cups water
  • Oil

Sauté veggies in oil on the sauté setting until tender.

Add seasonings.

I like to put one tbsp of this chicken broth base for extra flavor. I found this at Walmart.

Next, add the whole carcass into the pot and eight cups of water.

Set instant pot time on manual for 8 minutes and natural release. After pressure has released, use tongs to remove the bones from the pot. Next use a milk bag to strain the broth into a large bowl.

Once cool, pour into a large airtight jar and store in the refrigerator. Just warm a mug full at a time. This is so tasty and very healthy to sip on everyday.

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Instant Pot Turkey Stock from Carcass

Today I made Turkey Breast. We made the most delicious Turkey club sandwiches with it. I decided to make some stock with the carcass. I tried making it in the instant pot for the first time, it was so fast and easy and I didn’t have to babysit a simmering pot on the stove.

I just put in the carcass and added, carrots, onions, celery, crushed garlic, a bay leaf, parsley, thyme and 10 cups of water. I set the instant pot to 30 minutes and let it naturally release.

After all the steam released, I opened the lid and unplugged the pot and let the stock cool.

I poured the stock through a strainer. I decided to freeze the stock because I wasn’t planning on using it right away.

I wanted to vacuum seal it so this was my method.

I poured the stock into small containers and froze them into cubes.

Once frozen, I was able to seal them in bags. Whenever I need some broth, I’ll just thaw what I need and I have some yummy homemade broth.

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My Instant Pot Chicken Tortilla Soup Recipe

This is my absolute favorite soup. It’s hearty, comforting and easy to make. I have been making this for years on the stove but recently converted it to the instant pot.

Here are the ingredients:

  • 2 T Olive Oil
  • 1 Medium onion diced
  • 2 Garlic cloves minced
  • 2 T Chili powder
  • 1 T Oregano
  • 1 4oz Can Mild Chili’s
  • 1 Can black beans rinsed
  • 1 qt Chicken broth
  • 1 28oz Can Diced Tomatoes
  • 1 Small bag frozen corn
  • 2 C Shredded Chicken
  • Chopped Cilantro

First, sauté onions and garlic in olive oil in the instant pot that is set on Sauté.

Once onions are translucent, add seasonings. Stir then shut off sauté function.

Next, add the rest of the ingredients and give a good stir.

Set Instant Pot on Manuel for 12 minutes. Once time is up you can release steam or let natural release until you’re ready to eat.

You can serve plain but the way we like it is with Mexican cheese and crunched up tortilla chips.

Bon appétit!

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Instant Pot Chicken Rice Soup Comfort Food

It’s Fall, temps are dropping and there is nothing better on a cold gray day then a cup of soup! Here is my instant pot recipe.


  • 2 Celery Stalks Chopped
  • 1-2 Carrots Chopped
  • 1/2 C Diced Onions
  • 1 tsp Garlic Powder
  • 1/2 tsp Thyme
  • 1 tsp Dried Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 C Brown Rice
  • 2 Chicken Breast
  • 4 C Chicken Broth
  • 1/2 C Half & Half

Set Instant Pot to Sauté. Add oil and veggies. Sauté until softened, add all dry seasonings.

Turn Sauté off. Lay chicken on top of sautéed veggies.

Pour chicken broth over top and add uncooked rice. Place lid on top and seal. Set manual time for 22 minutes.

After timer beeps, release pressure.

Open lid and carefully shred chicken breast.

Add half & half, stir and replace lid. Let instant pot stay on warm until ready to serve.

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Creamy Chicken Chili Instant Pot

This is a great Fall soup! It’s so fast and easy to make.

Place three boneless skinless chicken breasts in the instant pot.

Add ingredients:

  • 1 can corn with liquid
  • 1 can rinsed, drained black beans
  • 1 can Rotel with chili’s
  • 1 packet Ranch Fiesta seasoning
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp dried onion flakes
  • 1/2 C water

Close and seal instant pot and set for 12 minutes then let natural release for 20 minutes.

Next, remove chicken from pot and shred it.

Add it back to the pot along with a block of cream cheese. Stir until cheese is melted. Close lid and keep warm until ready to serve.

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Instant Pot Beef Stew

Fall is fast approaching and I’m getting in the mood for stews and soups! This is my fast and easy instant pot beef stew recipe.

I shop at Aldi a lot and this stew is made almost entirely with Aldi ingredients:

  • 1lb Stew Meat
  • 1/4 C Chopped Onions
  • 1-2 Garlic Cloves Minced
  • Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian Seasoning
  • 2 Bay Leaves
  • 2 T Tomato Paste
  • 2 T Corn Starch
  • 4 C Beef Broth
  • 12 oz Mini Potatoes
  • 3 Carrots Cut up

I started with stew meat from Aldi. It was just a bit over 1lb.

Set the instant pot to sauté. Drizzle olive oil on the bottom of the pot. Dump in meat, onions and garlic into the instant pot and brown meat on all sides, not cooking meat all the way through. Add seasonings.

With a slotted spoon, remove meat from the pot, leaving the juice.

Add cornstarch

Whisk in beef broth until lumps are gone

Stir in tomato paste

Add meat, carrots, potatoes and bay leaf back into the pot and stir

Close the lid and seal the vent. Set on manual for 35 minutes. After time is up, let the pot naturally release for at least 20 minutes. Remove Bay Leaves.

I like to serve it with crusty ciabatta rolls from Aldi…Enjoy

Ingredients found at Aldi:

I used half of these
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Delicious Instant Pot Lasagna Soup Recipe

Rainy days are perfect for soup! Soup is comforting and it also is an affordable way to feed the family. I make this lasagna soup in my Instant Pot. It is quick and easy. It can also be made on the stove. If you don’t have an Instant Pot don’t let that hold you back.


  • 1 lb Italian Sausage (you can use any kind of ground meat, the Italian sausage gives it so much flavor.)
  • 2 T Olive Oil
  • 1/2 Large Onion Diced
  • 2-3 Chopped Garlic Cloves
  • 4-5 Lasagna Noodles Broken in Pieces
  • 4 C Chicken Broth
  • 2 Cans Diced Tomatoes
  • 2 T Tomato Paste
  • 2 Bay Leaves
  • 1 t Oregano
  • 1 t Basil
  • Crushed Red Pepper to taste
  • 1/2 t Salt
  • 1/2 t Pepper

Set Instant Pot to Sauté. Add olive oil, sausage, onions and garlic. Chop until meat is brown. Drain fat if any.

Add tomato paste and all seasonings.

Stir for about two minutes.

Turn off Sauté and add broth and tomatoes. Make sure you scrape any bits off the bottom. Add Bay Leaves.

Break four to five lasagna noodles into pieces right into the pot.

Give it a quick stir and place the lid on top.

Set to sealing

Set manual time for five minutes. It will take a few minutes for it to come to pressure. I let it naturally release for about ten minutes. Release the vent in case of any extra steam. Watch hands and face.

This soup is amazing served with ricotta cheese and Parmesan on top. Fresh basil is great too if you have it. It pairs great with garlic toast.