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@@ -1135,3 +1135,680 @@ meatloaf updated
 1 egg
 mix and shape into a loaf
 cook at 350 degrees for 2 hours or 2.5 if you dangerous 
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 Instant Pot Chicken Noodle Soup
 New! You can now save recipes. It's free!
 By Lena Abraham	
 Aug 27, 2021
 Instant Pot Chicken Noodle Soup Is Fast, Easy And Delicious
 by Delish US
 Is there anything more comforting than a bowl of chicken noodle soup? We'll answer for you: NO! This Instant Pot recipe makes light work of this homestyle classic. This is definitely one of those set it and forget it recipes that you're going to keep in your back pocket. Using the sauté feature, you can easily develop flavors by cooking the mirepoix (that's onions, carrots, and celery) before adding the remaining ingredients.
 More of a dark meat person? 
 Thighs or drumsticks would be DELICIOUS in this soup. Since dark meat typically takes a bit longer to cook, we recommend upping the pressure cook time from 7 minutes to 10 minutes to ensure your chicken is cooked through and easily shreddable.
 Making this ahead of time? 
 Don't add noodles! We know, it's an annoying extra step to boil noodles separately. The thing is, if the noodles sit in the soup, they'll get bloated. And mushy. And slimy. We want nice, al dente noodles in our soup! So, boil and drain them on their own. When you're ready to serve, put some cooked noodles in the bottom of your bowl and ladle the hot soup on top.
 Freezing your soup? 
 Smart decision! This soup reheats beautifully—but again, you'll want to leave out the noodles. Just boil the exact amount you want to eat fresh while you defrost your soup.
 Wanna add more veggies?
 Do it! Heartier veggies like peppers and parsnips can be snuck in with your mirepoix, or stir in some leafy greens like spinach or Swiss chard when everything else is done cooking and the soup is still piping hot. Your body will thank you.
 Made this? Let us know how it went in the comment section below!
 Editor's Note: This page was updated on August 27, 2021 to include a video.
 Save Recipe
 Yields: 6 servings
 Prep Time: 0 hours 10 mins
 Total Time: 0 hours 45 mins
 Ingredients
 2 tbsp.
 extra-virgin olive oil
 1
 small yellow onion, chopped
 2
 medium carrots, peeled and chopped
 2
 stalks celery, chopped
 2
 cloves garlic, minced
 2 tsp.
 fresh thyme leaves
 2
 bay leaves (optional)
 2 lb.
 boneless skinless chicken breasts (about 4)
 Kosher salt
 Freshly ground black pepper
 4 c.
 low-sodium chicken broth
 4 c.
 cold water 
 8 oz.
 egg noodles
 Pinch crushed red pepper flakes (optional)
 Juice of 1/4 lemon (optional)
 2 tbsp.
 freshly chopped parsley, for garnish
 Directions
    Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
    When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
    Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.
 This Chicken Noodle Soup Is The Cure For That Pesky Cold
 by Delish US
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 Instant Pot Vegetable Soup
 By Laura Rege	
 Dec 5, 2018
 instant pot vegetable soup horizontal
 Parker Feierbach
 You can magical recipes in your Instant Pot—chicken alfredo! chicken & rice!—but we also love it for soups because you just need to prep some vegetables, set the timer for 12 minutes, and done. 
 Loaded with cabbage, cauliflower, bell pepper, and zucchini, this vegetable soup is a healthy way to warm up this winter. Get more of our favorite no-stress Instant Pot soup recipes in our new cookbook, Party In An Instant Pot.
 Save Recipe
 Yields: 6 servings
 Prep Time: 0 hours 10 mins
 Total Time: 0 hours 45 mins
 Ingredients
 1 tbsp.
 extra-virgin olive oil, plus more for serving 
 1
 medium onion, chopped 
 4
 garlic cloves, minced
 Kosher salt 
 Freshly ground black pepper
 1 tbsp.
 tomato paste
 2 c.
 chopped cabbage
 2 c.
 small cauliflower florets
 2
 carrots, peeled and thinly sliced 
 2
 celery stalks, thinly sliced 
 1
 red bell pepper, chopped 
 1
 medium zucchini, chopped 
 1
 (15-oz.) can kidney beans, rinsed and drained 
 1
 (15-oz.) can diced tomatoes 
 4 c.
 low-sodium vegetable broth 
 2 tsp.
 Italian seasoning 
 3/4 tsp.
 paprika  
 Freshly chopped parsley, for serving 
 Directions
    Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until onion softens, 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add remaining ingredients and stir to combine. 
    Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.
    Stir soup and season with salt and pepper. 
    Garnish with parsley and a drizzle of olive oil before serving.
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 Instant Pot Chicken Tortilla Soup
 By Lauren Miyashiro	
 Sep 17, 2020
 Instant Pot Chicken Tortilla Soup Is The Coziest Winter Dinner
 by Delish US
 This Instant Pot soup is inspired by the traditional Mexican dish sopa de tortilla (aka tortilla soup). Traditionally, tortilla soup is made with fried corn tortillas and chicken broth flavored with charred tomatoes and chile de árbol. In this recipe we rely on chili powder for some heat, and instead of frying the tortilla chips, we bake them. If you want to avoid another dirty dish and want to skip this step, feel free to garnish each bowl with crushed tortilla chips instead! 
 Have you made this recipe? Rate it below and let us know how you liked it. 
 Editor's Note: This  recipe was updated on September 17, 2020. 
 Save Recipe
 Yields: 6 servings
 Prep Time: 0 hours 10 mins
 Total Time: 0 hours 45 mins
 Ingredients
 For the soup
 2 tbsp.
 extra-virgin olive oil
 2
 bell peppers, chopped
 1
 small onion, chopped 
 2
 cloves garlic, minced
 1 tsp.
 dried oregano
 1/2 tsp.
 ground cumin  
 1/2 tsp.
 chili powder
 1 1/2 lb.
 boneless skinless chicken breasts (about 3)
 Kosher salt
 Freshly ground black pepper
 4 c.
 low-sodium chicken broth 
 1 c.
 water 
 1
 (14-oz.) can diced tomatoes 
 1
 (15-oz.) can black beans, rinsed and drained 
 1 c.
 frozen corn 
 For garnish
 1/4 c.
 freshly chopped cilantro  
 4
 small corn tortilla, cut into strips 
 1 tbsp.
 extra-virgin olive oil
 Kosher salt 
 1 c.
 shredded monterey Jack
 1
 avocado, diced
 Directions
    Preheat oven to 350°. Turn Instant Pot to Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add remaining soup ingredients and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
    Meanwhile, on a large baking sheet, toss tortilla strips with oil and a pinch of salt. Bake until golden, about 20 minutes. 
    When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. Stir chicken and cilantro into soup. Season with salt and pepper, to taste.
    Garnish soup with tortilla strips, avocado, and cheese to serve. 
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 Instant Pot Potato Soup
 By Makinze Gore	
 Jul 16, 2021
 instant pot potato soup
 Parker Feierbach
 This soup is what an Instant Pot was made for. No need to boil potatoes for a long time or stand over a stove. Throwing everything in the Instant Pot will give you a delicious soup in about 40 minutes flat. This one is fully loaded and has all of our favorite things. Think bacon, cheddar, cream, and chives. How could it not be good?
 If you need more Instant Pot soup inspiration, we can't get enough of this Instant Pot Lentil Soup.
 Save Recipe
 Yields: 4 servings
 Prep Time: 0 hours 15 mins
 Total Time: 0 hours 40 mins
 Ingredients
 2 tbsp.
 butter
 1
 large onion, chopped
 2
 cloves garlic, minced
 1 tsp.
 fresh thyme leaves
 6
 large russet potatoes, peeled and diced
 4 c.
 low-sodium chicken broth
 1 c.
 plus 2 tbsp. milk, divided
 2 tbsp.
 cornstarch
 1/2 c.
 heavy cream
 Kosher salt
 Freshly ground black pepper
 Shredded cheddar, for serving
 Chopped cooked bacon, for serving
 Freshly chopped chives, for serving
 Directions
    Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more.
    Add potatoes and broth and place lid on Instant Pot. Set to Pressure Cook on High and set time for 8 minutes. Once finished, turn valve to quick release. 
    In a small bowl whisk together 2 tablespoons milk and cornstarch to make a slurry. 
    Remove lid from Instant Pot and set to Sauté function again. Pour in slurry, remaining 1 cup milk, and heavy cream and let boil about 5 minutes, stirring constantly. Season with salt and pepper to taste.
    Garnish with cheddar, bacon, and chives before serving.
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 Instant Pot Lentil Soup
 By Makinze Gore	
 Sep 23, 2020
 Instant Pot Lentil Soup horizontal
 Parker Feierbach
 Lentil soup is packed with veggies  and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan! 
 How do I make soup in my Instant Pot?
 Instant Pots are amazing for soup. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.
 Will the flavors taste the same?
 Yes—but any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :)
 What goes into lentil soup?
 We love lentil soup for its versatility. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. Lentil soup of course also needs lentils. The 18 minute wait is the time the lentils take to cook.
 Can I make vegetarian lentil soup?
 Of course. Swap in vegetable broth for the chicken broth.
 Do other greens besides spinach work?
 Absolutely. Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like—kale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted.
 Have you tried this yet? Let us know how it went in the comments below! 
 Save Recipe
 Yields: 4 servings
 Prep Time: 0 hours 10 mins
 Total Time: 0 hours 40 mins
 Ingredients
 1
 large onion, chopped
 1
 medium carrot, peeled and chopped
 2
 stalks celery, chopped
 3
 cloves garlic, minced
 1 1/2 c.
 green lentils
 1
 (14.5-oz.) can diced tomatoes
 2 tsp.
 fresh thyme
 1 tsp.
 Italian seasoning 
 Kosher salt
 Freshly ground black pepper
 4 c.
 low-sodium chicken or vegetable broth
 4 c.
 baby spinach
 Freshly grated Parmesan, for serving
 Directions
    To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes. Once finished, set valve to quick release. 
    Remove lid and stir in spinach. Serve with Parmesan.
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 Instant Pot Split Pea Soup
 By Laura Rege	
 Mar 21, 2022
 instant pot split pea soup square
 Parker Feierbach
 Is there anything the Instant Pot can't do?! After scrolling through all of our amazing Instant Pot recipes, we know what your answer will be. But one of its absolute best uses is for soups. Soups, especially something like split pea, often improve with a a couple of hours of simmering and flavor melding. An Instant Pot can do it in a fraction of the time. Truly, if you take a phone call you may miss it. Here are answers to some frequently asked spilt pea questions:
 What's a split pea?
 A split pea is a dried pea that has its skin removed and is then "split." They're low-fat, super high in protein, and they have tons of fiber. Though most commonly thought of as being used in soup, they have a ton of applications that are more delicious than the next.
 What is split pea soup?
 It's one of the oldest soups we eat, dating back to the Roman ages. At its most basic and more current form, it's a soup made from dried spit peas, a liquid like stock or water, and ham. That ham can take many forms from ham steak to smokey ham hocks.
 What's the difference between yellow and green split peas?
 Green split peas tend to be a little sweeter than more mild and earthy tasting yellow split peas.
 Can I use bacon instead of ham?
 Absolutely. (Our Loaded Bacon Split Pea Soup is one of our faves.) We definitely recommend you spring for thick sliced bacon so that you have nice pieces to bite into while you enjoy your soup. You can also skip both altogether, but the broth will benefit from some type of fatty element like ham or bacon. 
 How can I make this vegan/vegetarian?
 Thought ham adds a delicious smoky flavor, it isn't at all necessary. To mimic some of that hearty flavor you can add a bit of red miso for a bit of umami and body. As far as the chicken broth, it can simply be swapped with vegetable broth or water.
 Do I need to sauté the vegetables first?
 We like to! This is a step when making soup that helps develop flavor. If you don't want to deal with a quick sauté, simply add all of your ingredients to the Instant Pot and follow the instructions in step 2. 
 What's a substitute for leeks?
 Prepping leeks can be annoying, but we love their flavor that we put up with it :) A white or yellow onion is a fine sub.
 How do I have leftovers?
 Leftovers keep best when stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 3 months.
 Made this? Let us know what you think in the comment section below!
 Save Recipe
 Yields: 6 servings
 Prep Time: 0 hours 15 mins
 Total Time: 0 hours 45 mins
 Ingredients
 1/4 c.
 extra-virgin olive oil
 1
 large leek, white and light green parts only, halved, washed well, and thinly sliced into half moons
 1
 medium onion, finely chopped
 3
 carrots, peeled and cut into thin rounds 
 3
 stalks celery, thinly sliced 
 3
 cloves garlic, minced
 Kosher salt
 Freshly ground black pepper
 1 1/2 c.
 dried green split peas (about 12 oz.)
 4 oz.
 ham, diced (about 1 c.)
 1 tbsp.
 fresh thyme, plus more for serving
 4 c.
 low-sodium chicken broth
 2 tbsp.
 Juice of 1/2 lemon, plus wedges for serving
 Directions
    Set Instant Pot to Sauté and add the oil, leek, onion, carrot, celery, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. 
    Add split peas, ham, thyme, and broth, and stir to combine. Lock lid and set machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
    Stir in lemon juice and season with salt and pepper. Divide soup among bowls. Top with more fresh thyme leaves, pepper, and a drizzle of oil. Serve with lemon wedges for squeezing over.
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 Instant Pot Easy Lasagna Soup
 Prep Time
 15 mins
 Cook Time
 15 mins
 Total Time
 50 mins
 Instant Pot Easy Lasagna Soup is thick and rich, with everything you love about lasagna, in a bowl! 
 Course: Soup
 Cuisine: Italian
 Keyword: pressure cooker lasagna soup recipe
 Servings: 8 servings
 Calories: 413 kcal
 Author: Sandy Clifton
 Ingredients
    1 1/2 lbs Lean Ground Beef or Sausage (or do 1/2 and 1/2)
    1 Bay Leaf
    1 4" sprig Fresh Rosemary
    1 pinch Red Pepper Flakes
    1 Onion, chopped
    2 tsp Italian Seasoning
    1 tsp Basil, dried
    1 tsp Oregano, dried
    1 tsp Salt
    1/2 tsp Pepper
    5 cloves Garlic, pressed or minced
    4 oz Mushrooms, sliced
    1 (28 oz) can Crushed Tomatoes, with juice
    1 (14 oz) can Tomato Sauce
    5 cups Chicken Broth (use 4 cups for a thicker soup)
    9 Lasagna Noodles, broken in small pieces, about 1.5"
 To Finish
    1 cup Mozzarella Cheese, shredded
    1 cup Parmesan Cheese, grated
    1 cup Cottage Cheese* (or Ricotta)
    1 box Frozen Chopped Spinach, thawed (optional ingredient)
 Garnish
    Fresh Basil or Parsley Leaves
    Parmesan Cheese
 Instructions
    Turn pot on to Sauté function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.
    Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.
    Add the garlic and mushrooms, and cook for 1 minute, stirring frequently.
    Add the tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.
    Add the pasta and stir well. 
    Put the lid on and turn the steam release knob to the Sealing position.
    Turn off/cancel the Sauté function.
    Press the Pressure Cook/Manual button (or dial) and then the + or - button (or dial) to choose 6 minutes.
    When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then turn the steam release knob fully.
    When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the Parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.
    Serve in bowls with fresh basil or parsley, and extra parmesan cheese.
 Recipe Notes
 *I prefer cottage cheese in my lasagna as I think the flavor is more savory, and the texture is creamier than ricotta. Use what you like!
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 Reader Interactions
 Comments
    Ctowntrue	
    March 05, 2022 at 7:28 am
 So good and thick. The taste is beyond amazing.
 Reply
 Anyaa	
 February 27, 2022 at 5:52 pm
 I don’t do white flour pasta, but use alternative pastas, and I have some green lentil lasagna,,,,can you tell me how I would adjust the time for this?
 Reply
    Sandy	
    February 28, 2022 at 7:51 am
    I have never used that kind of pasta (but it sounds great!). I read several reviews that stated to not precook it, just layer them in. I would try that. If they are too soft, you will know to cook a little less next time. If too al dente, cook a little longer. I’m going to buy some as the reviews are great, so thank you for the question!
    Reply
        Anyaa McAndrew	
        March 23, 2022 at 12:21 pm
            I used 1/2 box of the green lentil lasagna pasta noodles, brand name is Explore, and the 6-minute instant pot timing you suggested in the recipe and they came out perfect! Thank you, this is a very yummy recipe!
    Marsha	
    February 27, 2022 at 10:16 am
    Can I add to this to make a pan for about 10? Will it fit in an 8 Qt pot if I do? Also, can I eliminate the tomato ingredients and use a Spaghetti sauce?
    Reply
        Sandy	
        February 27, 2022 at 1:09 pm
        Yes. This will fit in an 8-quart, maybe not doubled, but half again as much.
        Reply
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