Instant Pot Recipe Sources

I often get asked where I find my recipes for the The Instant Pot.  In fact my friend, Ellen, asked me a few minutes ago.  It’s been on my list to post so thanks Ellen for the motivation.  For someone who was timid about using the Instant Pot Pressure Cooker over a year ago and sat 20 feet away while I did the water test, it now has a permanent place on my kitchen counter.  I started with the brown rice, quinoa and steel oats recipes from the cookbook that came with the appliance. Soon I wanted a little more and begin branching out into blogs which then led me to some amazing cookbooks.  There are times I’ll take two recipes from different sources and tweak it to my palate.  

Here are two of my favorite instant pot cookbooks.  Also be sure to check out their websites – there is a lot of valuable information and recipes. 


Instant Loss

This Old Gal’s Pressure Cooker Cookbook


This Old Gal

Instant Loss

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Instant Loss

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Appliances are only as good as the recipes going into them.  Pictured below is Chicken Tortilla Soup from the Instant Loss Cookbook.  This recipe is quick and delicious because everything goes into the pot  at once and 13-15 minutes later it is done.  I am a big fan of homecoming because unlike going out to eat – the cook is in control of what ingredients and how much of those ingredients go in.



Chicken Zoodle Soup

Soup is Comforting, Warm, Hospitable, and Nourishing.  This soup is a spin off of Chicken Noodle Soup but instead of pasta noodles, zucchini in thin strips are used by utilizing a special kitchen tool.  For more information – see post julienne peeler  

Chicken Zoodle Soup

Chicken Zoodle Soup
A great way to use zucchini by substituting noodles with noodles and also the leftovers from what's left on a whole chicken.
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  1. Soup Broth and Chicken
  2. 1 Cooked Free Range Roasted Chicken - skin removed
  3. 2 boxes of Organic Chicken Broth
  4. 2 Carrots, peeled and cut into 2 inch pieces
  5. 2 Celery stalks, cut into 2 inch pieces
  6. 1 onion, quartered
  7. Soup
  8. 1 Tbsp of coconut oil
  9. 1 Onion, diced
  10. 3-4 Carrots, sliced
  11. 3-4 Stalks of celery, sliced
  12. 1/2 cup of frozen peas
  13. 2 Tbsp of sherry wine
  14. 2 Tbsp of arrowroot or cornstarch
  15. Cayenne Pepper - to taste (add a little at a time - you can always add more)
  16. Zoodles
  17. Organic Zucchini (plan on 1 per person)
  18. Coconut Oil
  1. Broth and Chicken
  2. Make the broth by placing the cooked chicken (bones and all) and vegetables in a dutch oven and cover with broth. Bring to a boil, then bring to a simmer on low and cover for 1-2 hours. The longer it cooks, the richer the broth. Remove from heat until chicken is cool enough to touch.
  3. Place a colander over a large bowl and pour everything through the colander so the liquid is saved in and the chicken and vegetables are caught in the colander.
  4. Throw away vegetables and strip meat from bones.
  5. Now you have the base for your soup - broth and chicken.
  6. Soup
  7. Melt coconut oil in dutch oven. Stir in onions and cook on low heat until onions are caramelized, stirring often. This can take several minutes - don't rush. Caramelized onions release the natural sugars and add a depth of flavor.
  8. Add carrots and celery. Cook for few minutes.
  9. Add in all broth except for 1 cup.
  10. Bring to a boil and then reduce to simmer and cover for 15 minutes until vegetables are tender but firm.
  11. Cut chicken into desired size pieces.
  12. Add in chicken, frozen peas, sherry and cayenne pepper.
  13. Mix reserved broth and arrowroot together is small bowl using whisk until smooth. Slowly pour into soup and stir until smooth. This will thicken the broth slightly and give some body to the soup.
  14. Remove from heat so the vegetables don't overcook.
  15. Zoodles
  16. Wash Zuchinnis. Cut a thin slice on the long side of the vegetable. This will allow the zucchini to sit flat while making the juliennes. I use a julienne peeler ($20.00) Link is in the post.
  17. Place in a large colander and sprinkle with salt to draw out some of the liquid. Let sit for 20 minutes.
  18. In batches lay the juliennes in between layers of paper towels to remove more moisture. Don't worry if it is still is a bit wet. They can be kept long or cut in shorter lengths.
  19. Ladle soup in bowl and place the raw noodles in the soup and let sit for a minute or two.
  20. To Serve
  21. Place soup in bowl and top with noodles.
  1. Looking for a quicker version - you can use organic chicken broth and cooked chopped chicken in place of making homemade broth.
Deliciously Inspired

Lentil Soup

This soup is one of our favorites.  It is packed with protein, fiber and taste.  It feeds many and makes wonderful leftovers for dinner or lunch.  Plus lentils are very inexpensive – approximately $2.00 a bag.  A few weeks ago I made the blended version and my almost 2-year-old grandson loved it.  

Lentil Soup - finished

Lentil Soup
Serves 8
A rich savory soup.
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  1. 1 bag of lentils, sorted and rinsed
  2. 4 pieces of bacon (optional)
  3. 2 Tbsp of olive oil
  4. 1 large leek, sliced
  5. 2 carrots, chopped
  6. 3 stalks of celery, chopped
  7. 1 15 oz tomato sauce
  8. 8 cups of chicken or vegetable broth
  9. 1 1/2 tsp garlic powder
  10. 1/4 tsp cayenne pepper
  11. Salt and Pepper to taste
  12. Note: May need additional broth, water, or milk (I use unsweetened almond milk) for a thinner consistency soup.
  13. Green Onion - chopped - garnish
  14. Sour Cream - garnish
  1. Place the lentils on a cookie sheet. Remove any rocks or stones. Put the lentils in a large bowl of cool water. Use your hands to gently wash. Pour lentils into a colander and set aside.
  2. To prepare your leek - cut the dark part of the stalk away. Fill your kitchen sink with cook water. Slice the leek length way in half and then once more so you have 4 quarters. Place in water and gently pull the layers of leek apart and rub dirt away. You'll be amazed how dirty this vegetable is. Remove from water and dry with a kitchen towel and then slice.
  3. Now it's time to get started. Place a dutch oven on low-medium heat on burner of stovetop.
  4. Option 1 - Cut bacon strips in 1 1/2 inch piece and cook until crisp. Remove bacon from pan - leave drippings.
  5. Option 2 - Heat olive oil.
  6. Add leeks to pan and sauté for 5 minutes, stirring often so they don't burn.
  7. Add carrots and celery to pan and cook for 3 minutes.
  8. Add lentils and stir for 2 minutes.
  9. Add remaining ingredients except green onion and sour cream and cook for 30 minutes covered on low.
  10. Two options for serving soup...
  11. 1. Blend soup in blender or VitaMix. Be careful to put small amounts of the soup in your blender at a time to avoid burns. Place blended soup in a new pan or container. This soup when blended will have a clay type color - it's not pretty but it's good.
  12. 2. Serve chunky as is.
  13. The soup can be topped with sour cream and green onion.
  1. Chopped chicken can also be added to this soup.
Deliciously Inspired
GC - Roast Beef - Bacon
Bacon is an option.

Sliced leeks.

Lentil Soup - carrots and celery
Adding the carrot and celery.

Lentil Soup - lentils added
Add the lentils and follow the recipe and you’ll soon be eating a yummy, nutritious soup..

Here is a recipe using lentils for breakfast