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Instant Pot Low Carb Hearty Italian Soup  

This Instant Pot Low Carb Hearty Italian Soup is perfect for stay warm and fueling your body throughout the colder months.

Oh my goodness. I can’t believe this was low carb. Even better, it took less than an hour to prepare and could be done completely in my Instant Pot!

I’m always looking for a quick and easy meal I can throw together in my Instant Pot. This ONE appliance has made it so much easier for me to cook more healthy meals at home – that tastes delicious!

What is an Instant Pot?

I don’t know about you, but I honestly don’t know how I survived before I had my own Instant Pot. This versatile kitchen appliance can cook so many different recipes in such a fast amount of time it really is incredible. read more

Instant Pot White Bean Chicken Chili

In the fall, I love to fix a big pot of soup to eat on for a few days. Using my instant pot, this easy Instant Pot White Bean Chicken Chili is perfect for even your busiest fall nights.

BRRRR, it’s cold outside! Soups are one of my favorite things to fix in the winter, especially because I can do them in my Instant Pot now.

What is an Instant Pot?

I don’t know about you, but I honestly don’t know how I survived before I had my own Instant Pot. This versatile kitchen appliance can cook so many different recipes in such a fast amount of time it really is incredible. read more

ONE HOUR Instant Pot Gumbo

I’m a Louisiana girl. I grew up in north Louisiana and I lived in south Louisiana for 8 years… and believe me when I say Cajuns know how to cook! I haven’t lived in Louisiana for many years now, but anytime there is a cold snap, I start craving my Instant Pot Gumbo. This is a fast and easy way to have your favorite Cajun flavors in a fast one hour instant pot recipe.

I have a special place in my heart for gumbo. It’s the perfect meal for a cold fall or winter day!

The basis of the dish is the roux (a mix of flour and oil cooked into a peanut buttery consistency). The roux is the HEART of a good gumbo. A lot of my friends in Louisiana didn’t make the roux themselves, but bought a bottle of pre-made roux… but it really can be made at home from scratch with time and a few simple ingredients.

When I started experimenting with making my own instant pot gumbo, I wanted to try to use healthier ingredients. I started making it with a roux of Olive oil and Rye Flour – Traditional? No. – but maybe just a little healthier!

Note: I chose Rye Flour since it’s a healthier option, but I know many people are looking for a Gluten-Free choice and you could use this recipe with your preferred Gluten-Free Flour and I think it would work great! I have used this one before and it’s excellent!

That feeling when we finally made the perfect pot of instant pot gumbo…

I made gumbo… IN. MY. INSTANT. POT. And it only took about ONE HOUR! 

If you aren’t familiar with an Instant Pot, stop reading and check this out right now!

One Hour Instant Pot Gumbo

Ingredients

1/2 cup of olive oil

1/2 cup of Rye Flour (here’s the flour I personally use)

1 tsp of Thyme

1 tsp of Gumbo File (you likely don’t have this one your shelf, but you should!)

2 Tablespoons of Cajun Seasoning (like Tony’s or something similar)

3 Tablespoons of Garlic Powder

1 Tablespoon of Paprika

3 Cups of the “Trinity” (Onions, Peppers, Celery)

2 Quarts of Chicken Broth

2-3 pounds of Frozen or Fresh chicken breast

One Hour Instant Pot Directions

1 First, You need to make your roux.

You want equal parts of oil and flour.

Turn your Instant Pot on Sauté and add 1/2 a cup of oil. Once heated, mix in your 1/2 cup of flour.

2. You need to stir it often until it starts reminding you of peanut butter…

3. Add in your powdered seasoning, slowing mixing in.

4. Then add in your Trinity (Onions, Peppers, and Celery) – sauté in the instant pot for a few minutes until soft.

5. Slow add in about 1/2 your broth – mixing in the roux.

6. Add in your raw chicken. (You can use fresh or frozen chicken in the Instant Pot!)

7. Add in the rest of your broth.

8. Use the “Soup” function.

9. For Fresh Chicken: set to cook for 20 minutes. For Frozen Chicken: set to cook for 30 minutes.

10. I let it naturally release for 12 minutes, then manually release the rest of the way.

11. Pull out cooked chicken and shred it, then add it back to your soup.

(optional: After it is cooked, if you like a thicker gumbo, you can mix 2 tablespoons of arrowroot or cornstarch in a little bit of water and mix in your soup)

Serve with Brown Rice, Riced Cauliflower or Faux Tato Salad)

You are going to love this tasty soup!

The One Appliance Your Kitchen is Missing

I’m not someone who loves to spend all day in the kitchen. When I started cooking with an Instant Pot, it changed meal planning for me. Read more about why I think every kitchen needs an Instant Pot and a super simple recipe you can try tonight!

So I LOVE to cook, (sometimes… lol)

I love the finished product and the feeling that comes from preparing healthy dishes for my family (and knowing what they are putting in their bodies!)

But there are times that I’m just not excited to hit the kitchen and do the meal prep and the cooking. read more