1. Creamy Bacon Potato Soup

A rich, hearty potato soup made without cream soups or processed cheese products. This soup is loaded with simple vegetables and savory bacon.

Ingredients

• 6 slices bacon, chopped
• 6 russet potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1 teaspoon garlic powder
• salt to taste (if your chicken broth is sodium free/reduced sodium)
• 1/2 teaspoon black pepper
• Optional: shredded cheddar cheese, sliced green onions for topping

Instructions

1. Turn the Instant Pot to Sauté and cook chopped bacon until crisp. Remove and drain on plate with a paper towel.
2. Add onion, carrots, and celery to the pot with about a tablespoon of the bacon grease. Sauté 2–3 minutes.
3. Add potatoes, broth, garlic powder, salt, and pepper.
4. Seal the lid and cook for 10 minutes on high pressure. Quick release pressure at end of cook time.
5. Mash some of the potatoes to thicken the soup. Stir in milk or half and half.
6. Serve warm, topped with shredded cheese & bacon.

2. White Chicken Chili

A creamy, mild chili made with white beans, green chiles, and tender chicken.

Ingredients

• 1 lb boneless skinless chicken breasts (or thighs)
• 2 15 oz cans white beans, rinsed
• 1 4 oz can diced green chiles
• 1 cup frozen corn
• 1 small onion, diced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces cream cheese; softened

Instructions

1. Optional – I prefer to cook down my onions and chiles first by setting the pot to saute mode and cooking for 2-3 minutes.
2. Add all remaining ingredients except cream cheese to the Instant Pot.
3. Seal lid and cook for 15 minutes on high pressure. Quick release.
4. Remove chicken, shred, and return to the pot.
5. Stir in cream cheese until melted and smooth.
6. Let rest a few minutes to thicken.

What to Serve With It

• Tortilla chips
• Cornbrad
• Shredded cheese, cilantro, or lime

3. Chicken Pot Pie Stew

All the comforting flavors of a classic chicken pot pie, without the crust. Creamy, loaded with vegetables and perfect for chilly weather.

Ingredients

• 1.5 to 2 pounds boneless skinless chicken thighs (can use breasts as well)
• 3 potatoes, peeled and diced
• 1 small onion, diced
• 2 to 3 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 4 cups chicken broth
• 1 teaspoon thyme
• salt (if your broth is sodium free/reduced sodium)
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup half-and-half
• optional: cornstarch

Instructions

1. Melt 1 tablespoon of butter in Instant Pot. Add diced onion & frozen vegetables. Saute’ for 2-3 minutes.
2. Add potatoes, chicken thighs, broth, salt, pepper, and thyme to the Instant Pot.
3. Seal the lid and cook for 10 minutes on high pressure. Quick release.
4. Remove the chicken, shred it, and return it to the pot.
5. Optional – add in cornstarch slurry for thickness. Set pot to sauté mode. Combine 2 tablespoons cornstarch with 2 tablespoons cold water. Whisk until smooth. Add to soup mixture and bring to a simmer for 1-2 minutes to thicken.
6. Turn off heat. Stir in half and half to make it creamy.

4. Instant Pot Beef and Vegetable Stew

A classic comfort meal using stew meat and hearty vegetables.

Ingredients

• 1.5 to 2 pounds stew meat or cubed beef
• 3-4 cups potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cups beef broth
• 2 tablespoons tomato paste
• garlic & onion powder
• salt & pepper
• 1 teaspoon thyme or Italian seasoning
• Optional: cornstarch slurry for thickening

Instructions

1. Season cubed beef with a little salt, pepper, garlic powder and onion powder.
2. Set Instant Pot to sauté. Add a little oil and stew meat. You just want to brown the outside of the meat. They’ll finish cooking later. Remove beef and add in the diced onion to saute’ for 1-2 minutes.
3. Add all ingredients except the cornstarch slurry to the Instant Pot.
4. Seal lid and cook for 35 minutes on high pressure.
5. Allow a 10-minute natural release, then quick release.
6. If you prefer a thicker stew, stir in a cornstarch slurry (2 tablespoons cornstarch, 2 tablespoons cold water, whisked) and let sit for several minutes.

What to Serve With It

• Crusty Bread
• Fresh rolls
• Side salad

5. Cheesy Chili Mac

Looking for an instant pot recipe that isn’t a soup or stew? Try this pasta dish! It’s a kid-friendly blend of chili and macaroni and cheese. Creamy, filling, and great for busy weeknights.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 tsp salt
• 1 tablespoon tomato paste
• 1 can (15 ounces) kidney beans, drained
• 1 can (14.5 ounces) diced tomatoes
• 1 pound macaroni or small pasta
• 4 cups beef broth
• 2 cups shredded cheddar cheese

Instructions

1. Use Sauté mode to brown ground beef with onion and garlic. Drain excess grease if needed.
2. Add chili powder, cumin, paprika, and salt. Stir well.
3. Add tomato paste, beans, diced tomatoes, dry pasta, and broth. Stir to combine.
4. Seal lid and cook for 4 minutes on high pressure. Quick release.
5. Add shredded cheddar and stir until creamy and melted.

What to Serve With It

• Cornbread
• Steamed broccoli
• Roasted vegetables