Instant Pot Southwest Vegetable Chili

Ingredients:

• 1/2 onion, finely diced
• 2 large cloves of garlic, peeled and smashed
• 15 oz. can black beans, drained and rinsed
• 15 oz. can cannellini or Great Northern beans, undrained
• 15 oz. can corn, drained  (I put in a bit less than a whole can.)
• 14.5 oz. diced fire-roasted tomatoes
• 4 oz. mild diced green chiles
• 3 cups of potato, diced in bite-sized pieces
• 1.5-2 cups of carrots, sliced
• 4 cups vegetable broth or water + bouillon
• 1.5 T ground cumin
• 2 tsp. salt (or to taste)
• 1 bay leaf
• pepper to taste
• 2 stalks celery, thinly sliced
• 1/4 cup freshly-squeezed lime juice
• 1/4 cup chopped cilantro
• 1 tsp. maple or date syrup or other sweetener (optional)

Add all of the ingredients to the pot except for the celery, lime juice, cilantro, and optional sweetener.  Close the lid and set the pot to manual 15 minutes.  When the Instant Pot is finished cooking, quick release the pressure.  Add the celery, close the lid, and pressure cook for 5 more minutes.  After quick-releasing the pressure again, stir in the lime juice, cilantro, and sweetener if desired to adjust acidity.  Serve.  If more heat is desired, sprinkle with red pepper flakes, or add hot sauce.

Instant Pot Creamy Zucchini Soup

Ingredients:

• 10 medium zucchini, cut in thick rounds
• 4 -6 large cloves of garlic, smashed
• 2 tsp. salt (or less)
• 1 tsp. onion powder
• 3/4 tsp. ginger powder
• 3/4 tsp. ground coriander
• 4 cups vegetable broth OR water + 1 T. vegetable bouillon (see instructions)
• Red Hot or black pepper to add to individual servings (optional)

  Add 4 cups of broth or water and bouillon to Instant Pot liner and set it cook at high pressure for 15 minutes.  Add the zucchini rounds (I use a paring knife and slice the zucchini directly into the pot), garlic cloves, and dry spices.  The zucchini should mound above the level of the water so that the soup will be thick and creamy.  Close the lid and let it come to pressure. After the cooking time is done, quickly release the pressure, open the lid, and blend all of the contents  with a stick blender until completely smooth.  Alternatively, blend the soup in batches in a regular or high-speed blender.  I like to add some dashes or Red Hot to my bowl of soup, while other family members prefer sprinkling with black pepper.

Stovetop instructions: Simmer the soup covered in a regular pot for 30-45 minutes before blending.

Fast & Frugal Stovetop Soup

Ingredients:

• 2 cups vegetable broth OR water+bouillon
• 14.5 oz can green beans with liquid
• 14.5 oz can diced tomatoes 
• 1 cup frozen corn (or canned)
• 15 oz can garbanzo beans, drained
• 1/2 tsp each: garlic powder, onion powder, chili powder, and oregano
• 1 tsp. salt (or less)
  

4-6 servings

Combine all ingredients in a medium-sized saucepan and simmer for at least 5 minutes before serving.  I like to put the green beans in first and cut them in half quickly with kitchen shears.  I have 15.25 oz cans of corn in my pantry, but I don't like to put in the whole can. 

Serving Ideas:

• Stir in some leftover rice or mashed potatoes (pictured).
• Use as a gravy over mashed potatoes.

Recommendation:

I like Seitenbacher vegetable bouillon because it is gluten free and soy free (not an affiliate link).  

Instant Pot Calico Bean Soup

Ingredients:

• 15-bean soup mix (1 lb. package, throw out seasoning packet)
• large onion, diced
• 2 large cloves garlic, smashed
• 2-4 stalks celery, sliced
• 1-2 cups carrots, sliced
• 14.5 oz. diced tomatoes
• Vegetable broth, or water and vegetable bouillon (see instructions below for amount)
• 2 TBSP coconut aminos (or other liquid aminos or soy sauce)
• 1.5 tsp liquid smoke
• 2 bay leaves
• 1.5 TBSP dried parsley
• 1 TBSP dried rosemary
• 1.5 tsp thyme
• 1.5 tsp marjoram (or omit and increase thyme to 1 TBSP)
• .5 tsp black pepper
• salt to taste

Pre-soak the beans according to the helpful hipcooking guide.  It is possible to cook this recipe without soaking the beans, but since I live at an elevation over 5,000', I use the quick-soaking method to reduce the cooking time.

Place the diced onions and garlic in the bottom of the pot liner, then add the beans, spices, and liquid seasonings, reserving the diced tomatoes.  Add enough vegetable broth until the liquid reaches the 10-cup line on the pot.  Make sure the silicone gasket is in place, lock the lid, set the valve to sealing, press the bean/chili button (or manual) and adjust the time to 35 minutes.  When the cooking time is finished, let the pressure go down on its own for 10-15 minutes before opening the valve and releasing the rest of the pressure.  Check the beans for preferred tenderness.  If the beans need to cook longer, then close up the cooker and set it for 5 minutes or more.  Stir in the diced tomatoes and serve.

Serving Options:

• Sometimes we like to serve the soup over some salad greens in the bottom of the bowl.  The greens add some crunch and it eliminates the need for salad dressing on the side salad.
• For lunch the next day, serve the soup over baked or mashed potatoes, or...
• Saute greens and mix in some of the soup for a meal of beans 'n greens