Instant Pot Split Pea Soup

Name: Split Pea Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 2 tbsp olive oil; 3 leeks (sliced and halved); 2 carrots (sliced); 4 garlic cloves (minced); 2 c split peas (rinsed); 2 tsp thyme (I used fresh); 1 tsp paprika; 6 c vegi broth; 1 bay leaf; salt and pepper to taste

Flavorful soup.

Split Pea Soup

I used instant pot for this one but could be made on stove top.

Course

soups/chowders/chilis

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 tbsp olive oil
3 leeks sliced and halved
2 carrots sliced
4 garlic cloves minced
2 c split peas rinsed
2 tsp thyme I used fresh
1 tsp paprika
6 c vegi broth
1 bay leaf
salt and pepper to taste

Course

soups/chowders/chilis

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 tbsp olive oil
3 leeks sliced and halved
2 carrots sliced
4 garlic cloves minced
2 c split peas rinsed
2 tsp thyme I used fresh
1 tsp paprika
6 c vegi broth
1 bay leaf
salt and pepper to taste

Instructions

Combine all ingredients an instant pot. Mix well. Program to soup and cook.

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Pot Roast

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Instructions

Preheat oven to 350F
Heat oil in a large Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Add to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion to pan; saute 8 minutes or until tender.
Return beef to pan, and add stock, wine thyme sprigs, garlic, and bay leaf; bring to a simmer. Cover, place pan in oven, and bake for 1 hour 15 minutes or until beef is almost tender.
Add carrots and potatoes to pan. Cover and bake for an additional 30 minutes or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve beef with vegetables and cooking liquid.

Recipe Notes

Recipe adapted from Cooking Light