- Not to mention delish
Table of Contents
- Put in all ingredients except peanut butter into your Instant Pot and set your cooker to High Pressure for 10 minutes. I used a frozen block of chicken thighs which took about 15 minutes, so just adjust cooking time based on what cut of meat you’re using.
- Allow it to release pressure naturally and open the lid carefully.
- Mix in the peanut butter a little at a time. Taste with each addition as your reward for cooking. Taste the peanut butter too, make sure it’s good stuff.
- Serve hot and enjoy!
African Peanut Soup
“There is absolutely nothing better than this African Peanut Soup when you need an easy dinner idea! It’s nutty, delicious, and is the perfect comfort food!”
1 cup Onion, chopped
2 tbsp Garlic, minced
1 tbsp Minced Ginger, minced
1 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1 tbsp Tomato Paste
1 pound boneless skinless chicken ( breasts or thighs) cut into large chunks
3-4 cups Swiss chard, chopped (or other leafy greens of your choice)
1 cup Frozen Mixed Vegetables
1/2-1 cup Water
For Finishing:
1/3-1/2 cup Crunchy Peanut Butter
- Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
- In a small bowl, whisk 2 eggs. Set aside.
- When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
- Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
Homemade Egg Drop Soup
2 Eggs
4 cups chicken stock
1 tbsp cornstarch
1 tsp ground ginger
¼ tsp garlic salt
⅛ tsp Black Pepper
3 scallions, sliced
For Garnishing:
Extra scallions
- Turn on the saute function on your Instant Pot and add olive oil. Add in the onion and garlic. Cook until the onions are soft, about 5 minutes. Turn off the saute setting.
- Add in the chicken broth, water, potatoes, corn, guascas or oregano, cilantro, spring onions, salt and pepper, chicken breast (placed on top).
- Close the lid and turn the valve to sealing. Turn on the the soup setting and cook (30 minutes). Once finished cooking allow to depressurize. Switch the valve to venting to allow it to finish depressurizing, carefully open the Instant Pot.
- Remove the chicken breast, shred with a couple of forks, then return to the stew and gently mix in.
- Serve this Instant Pot Colombian Chicken Potato and Corn stew, garnish with your choice of avocado slices, fresh cilantro, lime wedges, capers and sour cream if desired.
Colombian Chicken Corn and Potato Stew
“Serve this with a bowl of rice on the side, avocado slices, capers if you’d like, cilantro, plus a squeeze of lime, and a few warmed tortillas to seriously enjoy this stew.”
2 tbsp olive oil
1 large yellow onion, diced
4 – 5 cloves garlic, minced
1 tbsp coarse salt
1 tbsp freshly ground pepper
4 cups chicken stock
1 1/2 cups water
2 pounds mixed Idaho Potatoes (such as baby Dutch yellow potatoes & baby reds), cut into bite-size chunks or left whole if small enough
2 to 3 ears fresh corn, cut into quarters, or 1 1/2 cups frozen corn kernels
1 bunch cilantro, with stems, finely chopped
1 bunch spring onions, diced
2 tbsp dried guascas or oregano
2 – 3 pounds boneless, skinless, chicken breasts (left whole)
For Garnishing:
Avocado slices
Mexican crema or sour cream
Capers
Lime wedges
Cilantro
- In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
- Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
Dill Chicken Soup
1 tbsp canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tbsp chopped fresh dill or 1 tablespoon dill weed
2 tsp lemon juice
For Garnishing:
Coarsely ground pepper, optional
- In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.
- Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted
Spicy Sausage Soup with Tortellini
2 cartons (32 ounces each) chicken broth
1 pound bulk hot or mild Italian sausage
1 package (9 ounces) refrigerated cheese tortellini
1 can (14-1/2 ounces) fire-roasted or Italian diced tomatoes
1 tsp Italian seasoning
3 cups fresh spinach, thinly sliced
Leave a comment below and let us know if you try any of these delicious recipes and how they turn out! Oh, and now that you have all this time on your hands, we've got oooone more easy recipe you can try:
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Easy 10-Min Car Selling Recipe
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Your Smart Phone
Your Car
Seriously, that’s it. We do all the paperwork & money stuff
1. Snap Some Pics 
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