Split Pea with Rosemary


2 tablespoons extra virgin olive oil

2 shallots, chopped

4 garlic cloves, minced

2 carrots, diced

½ teaspoon smoked paprika

4 cups water

2 cups vegetable broth

1½ cups split peas, rinsed

½ cup diced tomatoes

2 rosemary sprigs



Sautee the shallots and garlic in the olive oil until translucent.  Add the rest of the ingredients and cook on low heat for 30-35 minutes.


Instant Pot Sweet Potato and Cheese Soup


2 T butter

1 Onion, chopped

32 ounce carton chicken broth

1 tsp Salt

1/2 tsp Black pepper

1/8 tsp Red pepper flakes

2 T Fresh Parsley

3 cups Sweet potatoes, peeled and diced

3 cups red potatoes, diced

2 T Cornstarch

2 T Water

3 ounces cream cheese

1 cup Shredded cheddar cheese

2 cups Half and half

1 cup Corn

6 slices Cooked bacon



Pre heat pot by pressing the sauté button.

Add sliced onion and butter, cook until tender

Add 1 can of chicken broth, salt, read and black pepper with the parsley leaves.

Put the steamer basket in the pot and place the sweet potatoes in it, cover the pot, and manually set the timer to 2 minutes

After 2 minutes, do a quick pressure release, open and remove the steamer basket and pull out the potatoes.

Put the red potatoes in the steamer basket and set the pot to cook at high pressure for 4 minutes.

After the four minutes, do a quick pressure release and remove the potatoes.

Combine the corn starch with two table spoons of water.

Pour into the pot and stir constantly

Add the cubed cream cheese and shredded cheese.

Stir until cheese is melted, then add the half and half, corn kennels and crumbled bacon and potatoes.

Instant Pot Veggie Soup


6 button mushrooms, sliced

A handful of porcini mushrooms (dried)

2 medium carrots (peeled, halved lengthways, sliced)

2 celery stalks, sliced

1 cup tomatoes, diced

1 red onion, diced

1 small zucchini, diced

1 tbsp coconut oil

½ tsp chili powder

4 cloves garlic, minced

4 cups vegetable stock

1 bay leaf


Set your instant pot to the ‘Sauté’ mode to preheat it.

Add the diced onion, sliced celery, coconut oil, sliced carrots, and salt.

Cook for 2 minutes or until the onions are softened.

Next, add the chili powder, sliced mushrooms, diced garlic, and dried porcini mushrooms.

Saute for about 2 minutes.

Add the chopped tomatoes, sliced zucchini, bay leaf, and vegetable stock.

Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode.

Press the ‘Manual’ button and set the cooking time to 10 minutes at high pressure.

Allow the pressure drop naturally for about 2 minutes and then do a quick pressure release.

Instant Pot Apple Cinnamon Quinoa


1 cup quinoa, rinsed

1 ½ cups water

¼ teaspoon sea salt

1 apple, peeled, cored, and chopped

2 tablespoons cinnamon

½ teaspoon vanilla


1. Combine all ingredients to the Instant Pot.

2. Switch the vent to “sealing”.

3. Set the Manual button to high pressure for 8 minutes.

4. Do natural pressure release.

Roasted Red Pepper Soup


2 tablespoons extra virgin olive oil

2 shallots, chopped

2 garlic cloves, minced

6 roasted red bell peppers, chopped

1 cup wild rice

2 cups vegetable stock

1 cup diced tomatoes

1 bay leaf

½ teaspoon dried thyme



Saute the shallots and garlic in the oil for 2 minutes. Add the rest of the ingredients and season with salt and pepper. Cook on low heat for 25 minutes. Puree in batches until smooth.