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easy recipes

Instant Pot Southwest Chicken Noodle Soup

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I don’t know about you, but in times of crisis, I need to be busy. During this odd time in our history, being busy looks much different. No longer are we able break up our days by running to the store or the park.

Now breaking up my day means finding joy in things I maybe didn’t before. I’ve always, always, been a baker. Cookies, cakes, breads, and muffins were my go-to. Now I find myself creating new, yummy meals for my family.

Sure, some — like this Instant Pot Southwest Chicken Noodle Soup — have been hits! Others have not fared as well with the little ones. But when I do find something that everyone will eat, I add it to our weekly routine.

Soup in bowl with peppers and radishes

Instant Pot Meals

When my husband bought me an Instant Pot 4 years ago I responded with a hesitant “Thanks?” He had been a pro at pressure cooking on the stovetop, but I wasn’t even sure I wanted to learn how to use it. After making only rice and hard-boiled eggs for a year, I finally decided to up my Instant Pot game.

Once I really go started with my Instant Pot, I was hooked. I told everyone I could that they should get one. I convinced my mom and my sister to jump on board.

soup with peppers

Instant Pot Southwest Chicken Noodle Soup

When I first threw this recipe together, I was nervous. My kids are picky. One of them loves chicken, but hates corn. The other will eat corn all day, but never touch chicken. Meanwhile, I still need to keep our meals dairy-free for the baby.

To my delight, everyone — husband included! — loved this meal! I hope you’ll try it!

Yield: 8-10 servings

Instant Pot Southwest Chicken Noodle Soup

Soup in bowl with peppers and radishes

Dairy-free

Prep Time 28 minutes
Cook Time 12 minutes
Total Time 40 minutes

Ingredients

  • 32 ounce carton chicken stock
  • 4 chicken breasts
  • 1 can of corn
  • 4 tablespoons of nutritional yeast
  • Salt and pepper, to taste
  • 2 cups of Ajoyo Original Unsweetened Almondmilk
  • 12 ounces of (your choice of) pasta
  • Cilantro
  • Jalapenos
  • Radishes

Instructions

    1. Add the entire carton of chicken stock to the Instant Pot along with four medium-sized chicken breasts, a can of corn (do not drain!), nutritional yeast, and Ajoyo Original Unsweetened Almondmilk. Set pressure to manual – high – 12 minutes.
    2. Instant Pot will take about 15 minutes to come to pressure. During that time, clean radishes, jalapeno peppers and cilantro. Thinly slice the radishes. Set aside. Slice jalapenos (remove the seeds to reduce heat). Set aside. Chop cilantro. Set aside.
    3. Bring 6 quarts of water to a boil. Cook pasta according to the box. Drain. Set aside.
    4. Once the Instant Pot 12-minute timer goes off, let it slow release for 5 minutes. Then quick release the pressure.
    5. Remove chicken breasts with tongs. Using two forks, shred the chicken breasts and return to the Instant Pot. Salt and pepper to taste.
    6. Serve immediately. Garnish with radishes, jalapenos, and cilantro. Enjoy!

Tell me — what’s your favorite way to use your Instant Pot!?

PIN ME - Instant Pot Southwest Chicken Noodle Soup

Creamy Roasted Red Pepper Pasta (Dairy-Free / Vegan)

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In moments of craziness, it’s important that we try and keep some sense of normalcy in our lives. I’ve been trying to create new recipes to try that the whole family can enjoy. Being mindful of the fact that our youngest still needs to avoid dairy, so I’ve had to kick my creativity up several notches!

Getting Creative With Kids

Well, thanks to being super resourceful, the kids and I have discovered one of our newest favorite meals! This recipe for Creamy Roasted Red Pepper Pasta is incredible. Don’t be put off by the idea of roasting red peppers. It’s super simply and a lot faster than imagined. Also? You can double this recipe, freeze half of the sauce, and reheat later if you’re in a pinch!

CREAMY ROASTED RED PEPPER PASTA

I was able to get my kids involved by helping me measure out the dry ingredients, pouring the Ajoyo Almondmilk into a measuring cup, and stirring the combined pasta and sauce at the end. Finding little ways to keep them involved not only makes them feel important during this time, but it also can be considered “math” and “science!”

ROASTED VEGETABLES

Who knows! Maybe by the end of this whole extended Spring break, I’ll want to be a homeschool mom! Ha!

Try this recipe and tell me what you think! It’s so creamy, so cheesy-tasting, but totally dairy-free! If you haven’t picked up nutritional yeast yet, try grabbing some off of Amazon here. It gives all of my dairy-free recipes a cheesy flavor.

pasta with red sauce in skillet

Also, if you’re currently in the market for a food processor or blender, I highly recommend a Vitamix! It can do everything and perfectly mixed the wet and dry ingredients with my roasted veggies.

Yield: 6

Creamy Roasted Red Pepper Pasta

pasta with red sauce in skillet

Dairy-Free / Vegan

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 red bell peppers, large
  • 1 medium red onion
  • 5 cloves of garlic
  • 1 Cup of Ajoyo Unsweetened Almondmilk
  • 4 Tablespoons of Nutritional Yeast, heaping
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of paprika
  • 1 teaspoon of oregano
  • 16 oz pasta
  • 1 teaspoon of cornstarch
  • 1 sprig rosemary for garnish (optional)

Instructions

    1. Preheat the oven to 375.
    2. While the oven heats, slice peppers and onions into strips and place on a parchment-lined baking sheet. Separate 5 cloves of garlic, peel, and place on baking sheet. Toss the vegetables on the baking sheet with olive oil.​ Roast in the oven for 20 minutes.
    3. While vegetables roast, cook pasta according to box instructions. Strain, return to pot.
    4. Put 1 Cup of Ajoyo almondmilk into the blender. Add roasted vegetables, nutritional yeast, salt, paprika, and oregano. Blend until smooth.
    5. Add to the pan with cooked pasta. Mix thoroughly and add cornstarch to thicken. Garnish as desired.
    6. ENJOY!
Category: easy recipes

In the meantime, stay safe, healthy, and sane! I’ll keep you updated with more recipes and activities.

PIN ME - CREAMY ROASTED RED PEPPER PASTA

Instant Pot Spaghetti and Meat Sauce

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Y’all know how much I love my Instant Pot. Well, back when I was an IP newbie, a friend mentioned how she made spaghetti in the instant pot. I remember saying “but why…?” to her.

A serious question, right? Cause spaghetti is basically the easiest meal as it is.

She assured me that it tastes different. Not just different, better! So I looked up a few different recipes and I gave it a shot.

The moment I tasted this pressure cooked spaghetti was truly the moment that changed things for me. I was no longer on the fence about my Instant Pot. I was a full-fledged convert. When I told my husband how I couldn’t believe how much better it tasted, he basically scoffed at me and said “Well, yeah. Of course it does.”

See, he’s been a long-time proponent for pressure cooking foods. I, however, was on the fence. He told me that the reason simple foods, like pasta, just taste better when cooked under pressure is that the food absorbs all of the flavors. The pasta is chock full of the rich and creamy flavors from even the most simple of red sauces.

On a personal mission to completely perfect the IP Spaghetti, I took note of several recipes and modified accordingly. I’d love for you to try it! I truly think is the perfect Instant Pot Spaghetti and Meat Sauce recipe!

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What’s your favorite

Instant Pot recipe?!

 

No-Bake Nutella Cups

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Confession: I do not like chocolate. I don’t hate it, I just don’t go out of my way for it. And, nine times out of 10, if offered chocolate, I will decline. But hey — good news! That means more for you!

Oh – and I don’t really like cake either.

But guess what?! Like so many of you, I DO love Nutella! I try to avoid having it in the house because I just cannot stay away. In fact, when I was pregnant with Ari seven years ago, Nutella was one of the foods I craved the most. Shortly after I gave birth, my aunt brought me these delicious No-Bake Nutella Cups.

Not only are they absolutely delicious, but they are easy to make and can be frozen and enjoyed later. But enough of the babbling — let me get to the good stuff so you can try them for yourself.

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See? Easy peasy! They can be enjoyed immediately, or return them to the fillo cup container and re-freeze for later! I usually freeze them and pop them out one (or 5!) at a time for a snack.

What’s your favorite make-ahead dessert?