evaporated milk,

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
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
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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Instant Pot Apple Cinnamon Oatmeal

Instant Pot Apple Cinnamon Oatmeal

Instant Pot Apple Cinnamon Oatmeal

Here is a simple solution to your breakfast dilemma for the entire week, or for at least several days if you are feeding a family.

Cut the apples into small pieces.  No need to peel them unless you just don’t like the peel.

Everything goes into the Instant Pot.  After the heat comes up to pressure (about 10 minutes), cook for only 4 minutes and breakfast is served.

I like oatmeal, but I usually can’t eat it totally plain, I need something to mix with it.  In this case I used apples, golden raisins, just a little brown sugar, and some cinnamon and nutmeg.  Oatmeal that is this full of apples will please even the pickiest eaters.

I do highly recommend these Instant Pot Mitts so you won’t do what I did the first time I tried making this oatmeal.  I lifted the interior pot out, while the oatmeal was still steaming hot, and my cloth oven mitts slipped.  My large pot FULL of oatmeal landed in my kitchen floor and oatmeal was EVERYWHERE!!  I jumped out of the way so the steaming hot oatmeal would not get on me, but my kitchen floor and half of my kitchen was covered with oatmeal splatter.  So, lesson learned, let the interior pot cool down a bit before taking it out, and use a gripper type mitt for a better hold.

Here’s a few items (or very similar) that were used in making this Instant Pot Apple Cinnamon Oatmeal:
Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.
Instant Pot Apple Cinnamon Oatmeal
Instant Pot Apple Cinnamon Oatmeal
Yum
Print Recipe
Servings Prep Time
6-8 servings 5 minutes
Cook Time Passive Time
4 minutes 15 minutes
Servings Prep Time
6-8 servings 5 minutes
Cook Time Passive Time
4 minutes 15 minutes
Instant Pot Apple Cinnamon Oatmeal
Instant Pot Apple Cinnamon Oatmeal
Yum
Print Recipe
Servings Prep Time
6-8 servings 5 minutes
Cook Time Passive Time
4 minutes 15 minutes
Servings Prep Time
6-8 servings 5 minutes
Cook Time Passive Time
4 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Spread butter onto bottom of cold Instant Pot. Add chopped apples, oats, golden raisins, milk, water, brown sugar, cinnamon, and nutmeg into the Instant Pot. Stir just enough to combine.
  2. Put lid on Instant Pot, turn valve to Sealing then set to manual, high pressure for 4 minutes.
  3. When cook time is over, quick release the pressure by carefully turning valve to Venting. Once pressure is released, remove lid. Gently and carefully stir oatmeal**. Let sit for about 5 - 10 minutes before serving to let any remaining liquid absorb.
Recipe Notes

** Use care when stirring or removing any food from a pressure type cooker,  I have had liquid bubble up due to remaining pressure.

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Butterscotch Tapioca Pudding

Butterscotch Tapioca Pudding with Biscoff Cookies

Butterscotch Tapioca Pudding

Have you tried these wonderful Biscoff cookies yet?  I just love them!  The first time I had them was years ago on a Delta flight then I started finding them in the store.  I was planning to make this Butterscotch Tapioca Pudding with a different crusty layer on the bottom, then I saw these cookies in my pantry and knew I just had to use them.  I am so glad that I did, this combination of flavors is truly outstanding!

Just choose a small glass or dessert dish for serving and put the crumbled cookies in the bottom.  The next time I make these, I will opt for 6 servings instead of 4, four was really a large serving.

The pudding takes a little patience and continued stirring, but it is well worth the effort.

Don’t worry if a little bit of the cookie crumbs don’t stay in the bottom, it still tastes great.

Cover the pudding with plastic wrap so that a film does not form on the top.  I let them cool off for about 15 minutes and then put them into the refrigerator.  They will keep for a few days like this, but believe me, your family won’t let them.

Butterscotch Tapioca Pudding

Just add some whip cream on the top and an additional Biscoff cookie and dessert is served!

Here’s a few items (or very similar) that were used in making this recipe:


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

Butterscotch Tapioca Pudding
Yum
Print Recipe
Servings
4-6 servings
Cook Time
20-25 minutes
Servings
4-6 servings
Cook Time
20-25 minutes
Butterscotch Tapioca Pudding
Yum
Print Recipe
Servings
4-6 servings
Cook Time
20-25 minutes
Servings
4-6 servings
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Crush 6 of the Biscoff cookies and divide equally into 4 or 6 small serving dishes. Set to the side.
  2. Warm the evaporated milk in a small saucepan just until it boils. Reduce the heat to low and keep it warm.
  3. Whisk egg yolks in a bowl and add the 2/3 cup of 1% milk, tapioca and salt. Let this sit for about 5 minutes.
  4. Melt the 3 tablespoons of butter in a saucepan over medium heat. Add brown sugar and cook until it is melted and foamy, about 3-4 minutes. Gradually whisk in the warmed evaporated milk (be very careful, this will steam and bubble vigorously). Keep stirring until this is smooth. Add the tapioca mixture and cook until pudding boils rapidly, about 3 minutes, stirring constantly.
  5. Take mixture off of heat and stir in the vanilla. Divide the pudding between your serving dishes and cover with plastic wrap to keep the pudding from forming a skin on top.
  6. Let stand for about 10-15 minutes then refrigerate if not serving immediately. Garnish the pudding with whipped cream** and a whole Biscoff cookie just before serving.
Recipe Notes

** Feel free to make your own whipped cream if desired, I used Reddi Whip (real cream) whipped topping and it worked great.

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Mac and Cheese Pizza

maccheesepizza3This Mac & Cheese Pizza was SOOO good!!  And no, I don’t pretend to think this is the least bit healthy, but you have to splurge every once in a while, right???  This is the type of thing you might want to each once a year, but it’s only national mac & cheese day once a year, so that works out perfect!

maccheesepizza8

The crust is smeared with pesto for that all that garlicy goodness.

maccheesepizza7

Cheese sauce at it’s finest, what else is there to say

maccheesepizza6 (2)

Stir the cheese sauce and the pasta together for a few minutes, it will thicken quickly.  I used condensed canned milk, it is very rich and creamy.  If you would rather use whole milk, it should work fine.

maccheesepizza5

Spread the mac & cheese on top of the pesto crust.

maccheesepizza4

Sprinkle the bacon and the parmesan cheese on the top before you put it in the oven.  And of course I am using my Pampered Chef Pizza Stone.

maccheesepizza2 (2)

Let the top of the cheese get brown and crusty. It’s pizza and pasta together, two of my biggest weaknesses. This is very good, but it is super rich, eat with a nice green salad to offset a little of this indulgent, but oh so yummy, cheese sauce.

Mac and Cheese Pizza
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
25-30 minutes
Mac and Cheese Pizza
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 475 degrees. Make sure all cheese is grated and bacon is cooked before you start the cheese sauce.
  2. Prepare pizza dough according to directions, if your pizza dough is not already prepared. Prebake for about 3-5 minutes or just so it is no longer doughy.
  3. In a large pot, boil enough water to cook the pasta. When water is boiling, add the salt and then the pasta. Cook according to the directions on the package, approximately 6-8 minutes (do not overcook), drain pasta well.
  4. Heat milk in small saucepan, but do not boil. Melt 3 tablespoons of butter in a large pot and add the flour. Cook over low heat for approximately 2 minutes, stirring with a whisk. While continuing to whisk, slowly add the hot milk and cook for another minute or two or until thickened and smooth. Take off heat and stir in the Gruyere, cheddar, black pepper and red pepper flakes. Add the cooked pasta and stir well.
  5. Spread the 2 tablespoons of pesto on the prepared pizza crust, then add the mac & cheese, piling as high as you wish. Top the mac & cheese with the bacon and then 1/2 cup of parmesan cheese. Bake for about 10-12 minutes or until cheese is brown.
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