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Mom's Cheesy Soup - (Makes 4 servings)

 

Ingredients:

2 tablespoons butter, melted

1/2 cup leeks, chopped

2 chicken breasts, trimmed & cut into bite-sized chunks

1 carrot, chopped

1 celery stalk, chopped

1/2 teaspoon granulated garlic

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon dill weed

4 1/2 cups vegetable stock

3 oz. heavy cream

3/4 cup cheddar cheese, shredded

1 tablespoon fresh parsley, roughly chopped

 

 

1.  Press the "Saute" button to heat up the Instant Pot.  Melt the butter and cook the leeks until tender and fragrant.

 

2.  Add the chicken, carrot, celery, garlic, basil, oregano, dill, and stock.

 

3.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 17 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

 

4.  Add cream and cheese, stir, and pres the "Saute" button one more time.  Cook the soup for a couple of minutes longer or until thoroughly heated.

 

5.  Serve in individual bowls, garnished with fresh parsley.

 

Calories Fat Carbs Protein Sugars
530 37.6g 4.2g 43.1g 1.9g

 


 

Fluffy Scrambled Eggs - (Makes 2 servings)

 

Ingredients:

4 eggs, beaten

2 tablespoon full cream milk

1 tablespoon ghee (clarified butter), melted

Salt, to taste

1/4 teaspoon ground black pepper, to taste

1/2 teaspoon smoked paprika

 

 

1.  Begin by adding 1 cup water and a metal rack to the Instant Pot.

 

2.  Spritz a heatproof bowl with a nonstick cooking spray.  Mix all ingredients until well combined.

 

3.  Spoon the mixture into the prepared bowl; lower the bowl onto the rack.

 

4.  Secure the lid.  Choose "Manual" mode and low pressure; cook for 6 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

 

5.  Serve with a dollop of sour cream and tomatoes, if desired.

 

Calories Fat Carbs Protein Sugars
322 25.g 3.1g 18.4g 1.3g

 


 

Special Breakfast Eggs - (Makes 3 servings)

 

Ingredients:

6 large eggs

Salt & paprika, to taste

 

 

1.  Add 1 cup of water and a metal trivet to the Instant Pot.

 

2.  Spritz six silicone cups with a nonstick cooking spray.  Crack an egg into each cup.  Then lower the silicone cups onto the metal trivet.

 

3.  Secure the lid.  Choose "Steam" mode and high pressure; cook for 4 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

 

4.  Season the eggs with salt and paprika.

 

Calories

Fat

Carbs

Protein

Sugars

259

19.2g

2g

17.9g

1.3g

 


 

Italian Great-Grandmother Eggs - (Makes 6 servings)

 

Ingredients:

1 tablespoon grape-seed oil

1/2 lb. Genoa salami, diced

6 large eggs, whisked

1/2 cup chicken broth

Salt & ground black pepper, to taste

1/2 teaspoon cayenne pepper

1/2 teaspoon chili pepper

1 cup grape tomatoes, halved

1 cup Pecorino cheese, freshly grated

 

 

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil until sizzling.

 

2.  Cook the genoa salami until crisp and lightly brown or 2 minutes per side.

 

3.  Add the eggs, chicken broth, salt, black pepper, cayenne pepper, and chili pepper  Top with grape tomatoes.

 

4.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 6 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

 

5.  Top with cheese and cover with the lid.  Let it sit in the residual heat for 5 to 10 minutes.  Serve.

 

Calories

Fat

Carbs

Protein

Sugars

309

25.5g

3.1g

16.5g

1.5g

 


 

Bacon, Egg, Lettuce, Tomato - (Makes 4 servings)

 

Ingredients:

4 eggs

Salt & ground black pepper, to taste

4 slices bacon'8 leaves lettuce

1 large tomato, sliced

 

 

1.  Add 1 cup of water and a metal trivet to the Instant Pot.

 

2.  Spritz four silicone cups with a nonstick cooking spray.  Crack an egg into each cup.  Then lower the silicone cups onto the metal trivet.

 

3.  Secure the lid.  Choose "Steam" mode and high pressure; cook for 4 minutes.  Once cooking is complete, use a natural pressure release; carefully remove the lid.

 

4.  Season the eggs with salt and pepper.

 

5.  Press the "Saute" button to heat up the Instant Pot.  Once hot, cook the bacon until crisp and browned.

 

6.  Divide lettuce leaves between 4 serving plates.  Add a bacon slice on each serving; place a few slices of tomato on each serving.  Top with poached eggs and serve warm.

 

Calories Fat Carbs Protein Sugars
258 20.1g 5.5g 14.1g 3.1g

 


 

Garden Omelet with Colby Cheese - (Makes 4 servings)

 

Ingredients:

2 tablespoons olive oil

1 yellow onion, chopped

1 zucchini, sliced

2 garlic cloves, minced

4 eggs, beaten

4 tablespoons heavy whipped cream

Sea salt & ground black pepper, to taste

1 teaspoon cayenne pepper

1 tablespoon Cajun seasoning

1/2 cup Colby cheese, shredded

 

 

1.  Press the "Saute" button to heat up the Instant Pot.  Heat the oil and sauté the onion until tender and translucent.

 

2.  Add zucchini and garlic, then cook for 1 minute more.

 

3.  Thoroughly combine the eggs, heavy whipped cream, salt, black pepper, cayenne pepper, and Cajun seasoning.  Add the egg mixture to the Instant Pot.

 

4.  Secure the lid.  Choose "Manual" mode and high pressure; cook for 6 minutes.  Once cooking is complete, use a quick pressure release; carefully remove the lid.

 

5.  Add shredded cheese and put the lid on the Instant Pot.  Let it sit in the residual heat for 4 minutes.  Serve warm.

 

Calories Fat Carbs Protein Sugars
284 24.2g 6g 10.5g 2.4g

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