chicken broth

Instant Pot Tomato Spinach Soup

Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons

Instant Pot Tomato Spinach Soup

It is cold here, really, really cold.  This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that.  Just make a regular grilled cheese and cut into cute little cubes.  I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment.  To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.

Instant Pot Tomato Spinach Soup

 

Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure.  When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes.  Release any remaining pressure by turning the nozzle to release.

 

 

Instant Pot Tomato Spinach Soup

 

Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach.  Make sure the soup is heated through before serving.

 

Instant Pot Tomato Spinach Soup

I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!

Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
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Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Servings: servings
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.
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Creamy Lemon Herb Chicken

Creamy Lemon Herb Chicken

Creamy Lemon Herb Chicken

This is a hearty chicken dish with sautéed mushrooms and a tangy creamy sauce that is sure to please.

Creamy Lemon Herb Chicken

I’ve seen a lot of creamy chicken recipes so I decided to come up with my own, using my favorite flavors.  Italian seasoning goes with a variety of food and it is one of my favorite.  It’s a blend of herbs and spices which usually includes basil, oregano, rosemary and thyme. Some brands include garlic, onion, black pepper and red pepper.  I like the ones with the peppers, garlic and onion because it provides so much additional flavor.

Creamy Lemon Herb Chicken

Serving my chicken over egg noodles was an easy decision, because, well, I love all kinds of pasta.  If you don’t have egg noodles, spaghetti will be just fine, even penne or rotini will work.  I did have a large portion of broccoli to balance some of the heaviness of the creamy chicken and pasta.  Life is all about balance, right?  One of my favorite sayings is from Julia Child – “Everything in Moderation – including Moderation”

Here’s a few items (or very similar) that were used in making this Creamy Lemon Herb Chicken:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Creamy Lemon Herb Chicken
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Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Creamy Lemon Herb Chicken
Yum
Print Recipe
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 people 5-10 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Pound chicken breast to thin cutlets. Sprinkle each with Italian Seasonings. (if your seasoning does not include salt and pepper, add this as well)
  2. Heat olive oil in large skillet over medium heat. Add chicken and brown for about 3 minutes on each side. Remove chicken to plate and cover with aluminum foil.
  3. Reduce heat to medium, add 1 tablespoon of the butter and melt. Add mushrooms and brown slightly, stirring occasionally, about 5 minutes. Remove mushrooms to plate with chicken.
  4. Add garlic to skillet, let saute for about 30 seconds then add chicken broth. Using whisk, scrape bottom of pan so all brown bits are loosened. Turn heat back up to medium high and let come to a simmer. Cook for about 6 - 8 minutes until sauce starts to thicken, whisking occasionally.
  5. Remove from heat, add remaining butter and whisk until it melts. Add heavy cream, and lemon juice and continue to whisk until completely combined.
  6. Turn heat to low and put skillet back on heat. Add chicken and mushrooms** back to pan and leave on heat for about 10 minutes until chicken is cooked completely.
  7. If sauce is not as thick as you would like, combine thoroughly 1 tablespoon of cornstarch and 1 tablespoon of cool water, then whisk into sauce.
  8. If desired, serve over pasta, rice or mashed potatoes.
Recipe Notes

** If everyone in the family doesn't like mushrooms, just leave them out and place them on top of each plate for the mushroom lovers.  This is what I did, since my husband doesn't care for mushrooms.

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Instant Pot Creamy Cauliflower

Instant Pot Creamy Cauliflower

Instant Pot Creamy Cauliflower

Who doesn’t love creamy mashed potatoes?  Well, try this cream cauliflower as a great substitute for mashed potatoes. You will love it and your family will too, and if you don’t tell them, they might even think it’s mashed potatoes!

Put the cauliflower on the trivet that came with your Instant Pot, or use a steamer basket.  As you can see in this picture, I used the trivet this time. I plan to get one of the steamer baskets below from Amazon for future use.  I think the steamer basket will make getting the cauliflower out of the Instant Pot much easier.

You can cream the cauliflower a number of ways – stand mixer, food processor, immersion blender or just by hand.  Using the immersion blender or mashing by hand may allow you to do everything in the actual Instant Pot.  If you choose the immersion blender, you will have to be super careful not to scratch your Instant Pot.  I used the food processor, and it worked well.  Choose the one that you like best. The Instant Pot cooks the cauliflower so perfectly that I think it will turn out creamy and delicious regardless of the way you mash them.

Instant Pot Creamy Cauliflower

Now comes the ultimate test – my husband – because he LOVES mashed potatoes!  I started not to tell him these were not potatoes, but I didn’t want him to be terribly disappointed if he could tell a big difference.  He was skeptical about trying them until he saw them and he even said “they look just like mashed potatoes”  And the verdict………..he liked them!! Obviously, they do not taste just like mashed potatoes but they are very similar.  This Instant Pot Creamy Cauliflower is delicious and good for you so I will be making it often.

Here’s a few items (or very similar) that were used in making this Instant Pot Creamy Cauliflower:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Creamy Cauliflower
Instant Pot Creamy Cauliflower
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Print Recipe
Servings Prep Time
4-6 servings 5 minutes
Cook Time Passive Time
5 minutes 10-15 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time Passive Time
5 minutes 10-15 minutes
Instant Pot Creamy Cauliflower
Instant Pot Creamy Cauliflower
Yum
Print Recipe
Servings Prep Time
4-6 servings 5 minutes
Cook Time Passive Time
5 minutes 10-15 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time Passive Time
5 minutes 10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut or break cauliflower into large pieces, discarding the core.
  2. Add the broth in the bottom of the Instant Pot.
  3. Place the trivet (or a steamer) into the Instant Pot.
  4. Place cauliflower pieces on top of the trivet.
  5. Secure lid on the Instant Pot and set to sealing.
  6. Cook on manual High Pressure for 5 minutes. (As always, with the Instant Pot, it will take 10-15 minutes to reach full pressure and start the cook time count down.)
  7. Quick release the pressure at the end of the 5 minute cook time and open the lid.
  8. Carefully remove the cauliflower with a slotted spoon and place into the food processor. Add butter, milk**, salt and pepper and mix to a creamy consistency. Taste and add more salt and pepper if needed.
Recipe Notes

** you may need more or less milk depending on the size of your cauliflower head and the desired final consistency

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Instant Pot Perfect Pork Tenderloin

Instant Pot Perfect Pork Tenderloin

Instant Pot Perfect Pork TenderloinDon’t you just love your Instant Pot?  If you don’t have an Instant Pot, this recipe can easily be adapted to an electric pressure cooker.  This Pork Tenderloin is super flavorful and succulent and the sauce is absolutely delicious!

The Instant Pot can do so many different things and I have got a LONG list of things to try.  So stay tuned, there will be many more Instant Pot recipes to come.

I have made Pork Tenderloins in the slow cooker and in the oven with various types of sauces but this one is truly the best of the best. If you have leftovers, it will make wonderful sandwiches!

You can see the amazing flavor just bursting thru this sauce with all of the herbs and seasonings.  The pork itself just practically melts in your mouth.  So if you haven’t joined the wave of cooking with the Instant Pot, then what are you waiting for?  Click on the link below and get your own Instant Pot, and if you already have an Instant Pot then your next meal should certainly be this Instant Pot Perfect Pork Tenderloin!!

Here’s a few Items (or very similar) that were used in making this Instant Pot Perfect Pork Tenderloin:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Perfect Pork Tenderloin
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Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Instant Pot Perfect Pork Tenderloin
Yum
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Ingredients
Servings: people
Instructions
  1. Wash and trim the pork tenderloin of all silverskin.
  2. Combine the garlic, Napa Valley Seasoning, chicken broth, Dijon mustard, honey and Worcestershire sauce and pour into Instant Pot. Carefully place pork tenderloin into the Instant Pot, turning to coat with the sauce.
  3. Close lid of Instant Pot and set valve to sealing.
  4. Press Manual and adjust the time to 30 minutes on High Pressure. If you want to shred the pork, you could add an additional 6-8 minutes to the cooking time.
  5. ON will show in the display while the pressure is reached. This will take about 5-10 minutes.
  6. Once the Instant Pot reaches full pressure, the display will show the 30 minutes that it was set for, and the time will begin to count down.
  7. When the cooking time is complete, the Instant Pot will beep. At this point, allow the Instant Pot to naturally release pressure for about 5 minutes. The display will indicate how many minutes since the Instant Pot completed the cooking cycle. (if you are really in a hurry, go ahead and release pressure manually)
  8. After the 5 minutes, release the remaining pressure by turning the setting to Venting. It is best to use tongs or a towel to do this to avoid the hot steam. Once the pin at the top of the Instant Pot has dropped, it is safe to open.
  9. Remove the pork to a cutting board and cover with foil.
  10. Set the mode of the Instant Pot to Sauté and let the sauce remaining in the Instant Pot come to a boil.
  11. Combine the cornstarch and water in a small bowl, then whisk this into the sauce in the Instant Pot. Continue to whisk for about 1 - 2 minutes while the sauce thickens into a gravy. Turn Instant Pot off once this has thickened.
  12. Slice the pork and carefully transfer to a serving dish, then spoon the thickened gravy over the pork.
Recipe Notes

** Napa Valley Seasoning Blend is a combination of Lemon, Chili, Black Pepper, Rosemary, Fennel Seed, Salt, Garlic and Sun Dried Tomato flavoring.  If you don't have this seasoning blend, use something similar or as many  of these individual flavors as possible.  You can purchase from the wholespice.com or from the Amazon link above.

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Perfect Pressure Cooker Chicken

Perfect Pressure Cooker Chicken

perfect pressure cooker chicken

Just look at this chicken, tender and full of flavor, it is really perfect!  Just imagine all of the things you can do with this perfect chicken!

pressure cooker chicken

I never wanted to use a traditional pressure cooker, as a matter of fact I don’t think that I ever have.  It always scared me when I was a child and my mother was using one.  I saw an electric pressure cooker years ago on one of the shopping channels and ended up ordering it, and it has made my life so much easier. Well, that one finally gave out and I ordered a new one from Amazon, it’s a little different and took a few uses to get accustom to, but it gives me the same results – fork tender meat in half the time of other cooking methods. The time may vary according to your model and cook settings but for me, I like the meat “fall apart” tender, not just tender, so I cook it a little longer than is necessary.  You just have to make sure you always have plenty of liquid in the pressure cooker.  Depending on the amount of chicken you want to cook and thickness, your cook time will vary greatly.

pressure cooker chicken

This recipe is specific for 4 chicken breasts, pounded thin and cut into large strips.

pressure cooker chicken

Get the chicken pieces in the cooker and put your favorite seasoning on them, and don’t forget the liquid.  If you haven’t tried an electric pressure cooker, you don’t know what you are missing.  It gives you results like a slow cooker but usually in 15 minutes or less instead of 6 – 8 hours.  It may take a couple of uses to get everything just like you like, but it will be well worth it.

Perfect Pressure Cooker Chicken
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Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Perfect Pressure Cooker Chicken
Yum
Print Recipe
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Pound chicken thin and cut into large strips or the size portions you desire. Season 1 side of chicken.
  2. Turn pressure cooker on browning setting, and add canola oil. Place seasoned side of chicken facing down in the pressure cooker and season side that is now facing up.
  3. Let chicken brown slightly and flip to brown other side. You may need to do this in batches, depending on the number of pieces that you have.
  4. After all chicken is browned, put it back into pressure cooker and add the liquid. The amount of liquid will depend on the amount of chicken, but most of the time you will want at least 3/4 of the chicken to be covered with liquid.
  5. Turn pressure cooker on high pressure and cook for approximately 10-12 minutes after pressure is achieved. For "fall apart" tender you may want to cook for an additional 2-4 minutes, just making sure that you have plenty of liquid in the pressure cooker.
  6. Once pressure cooker is off, release pressure according to the instructions of your pressure cooker. Chicken should will be fork tender and perfect!
Recipe Notes
  • or seasoning of your choice if you are preparing chicken for a certain type of meal (mexican, greek, etc.) and if your seasoning does not include salt you will need to add salt.  You may also want to use a little less seasoning depending on the type you are using.
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