I made this Navy Bean, Bacon and Spinach soup in my One Pot for dinner tonight. It was absolutely delicious! http://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/

This is my all time favorite

Ingredients:
2 lbs boneless chicken breasts
1 ½ cups chopped red onion
2 chopped red bell peppers
chicken bone broth (amount depends on how soupy you like it)
¼ cup chopped cilantro
1 Tbsp cumin
2 Tbsp (or more) chopped chipotle chile in adobo
6 cloves of garlic, roughly chopped
2 (28oz) fire roasted tomatoes
1 (4 oz) chopped green chilies, undrained
Salt and pepper
¼ cup chopped cilantro

Instructions
Add everything except the cilantro in the IP and set for 21 minutes. After 5 minutes, release the pressure. Remove the chicken, shred and put back in the pot. I add lots and lots of vegetables at this time (zucchini, cauliflower, green beans, spinach...) Set to sauté for a few minutes until the vegetables are cooked to your liking. If you’re using frozen, just put all the vegetables in and the heat of the soup will defrost them. Add chopped cilantro

I just joined this group and look forward to sharing some good recipes! I just made soup last night and it was delicious. I didn't really follow a recipe though...

Butternut Squash Soup

Ingredients are: butternut squash, onion, carrots (only because I had two that were almost going to be thrown away), apple, ginger, salt, pepper, broth, milk

I cut the squash in quarters so it would fit in the pot, scooped out the seeds, cooked squash for 15 minutes on a trivet, 1.5 cups water in pot. While that was cooking I chopped up onions (1, it was large), carrots (2), and apples (2). When the squash was done I took out the chunks and sauteed the other vegetables. Then I added a carton (32 ounces) of broth, peeled the squash and dumped it in, stirred to make sure the broth was on the bottom of the pot, cooked for 5 minutes.

I let it release naturally because I was doing something else, but I forget how much time that took exactly. Then I used my immersion blender to get it smooth, added ginger (powdered), salt, and pepper until it had that little "zing" from the ginger. It was pretty thick but I left it that way and we each added some milk to our own bowl to thin it out a bit. We just used regular 1% but a friend made this and used coconut milk which I think sounds yummy.

This was SO good. It will be leftovers this evening, and then I'll freeze enough for another dinner for me and my husband. The rest will be lunch for me for a couple of days.

dklibert wrote: »

Welcome @Monklady123 ! I have two butternut squash I need to cook. I am going tp have to try this. I love that you cooked it in large pieces first. I always have a hard time chopping butternut squash. Thank you so much for the recipe!

Yes, I learned about doing it that way in a Facebook group I belong to. Just be aware that butternut squash skin is thinner than we might expect. I thought it would sort of fall off, like sweet potato skin for example. But it didn't, I had to pull it off with a knife. Fortunately I have a silicon glove so I could hold the squash chunk in that and not burn my fingers. Overall though it's still MUCH easier than peeling and cutting while raw!

I made this chicken noodle soup the other day, and made this beef & barley soup last week. Both were super yummy. I love making soups in my Instant Pot (along with about a hundred other things, LOL).

You're welcome! Have you tried this jalapeno pepper chicken chili? It's AMAZING.

Thanks for the ideas!

That jalapeno popper chicken chili looks PHENOMENAL!!!