Ingredients Needed

• avocado oil spray or olive oil spray
• 16 ounces ground pork or see suggestions under “Substitutions & Variations” for other ground meat options
• salt to taste
• 12 ounces coleslaw mix (4 1/2 cups)
• 16 ounces frozen riced cauliflower or fresh (4 1/2 cups)
• 1/3 cup coconut aminos or tamari sauce or soy sauce
• 1 tablespoon minced (finely chopped) fresh ginger or 1 tsp ground ginger
• 4 garlic cloves
• 1/2 cup fresh or frozen shelled edamame (optional) for the texture, protein, and crunch

What is Coleslaw Mix?

This recipe is made with a bag of coleslaw mix to make it fast and easy! You’ll find this mix in the produce department at just about any grocery store.

Look for a mix of pre-shredded green and red cabbage and matchstick carrots. The coleslaw mix shouldn’t include a dressing packet, but if it does toss the dressing. You only need the veggies.

Coleslaw mix is great to use for stir fry, making slaw for tacos, and egg roll bowls.

What is Riced Cauliflower?

Riced cauliflower is simply cauliflower that’s been chopped finely until coarse, resembling “rice.” You’ll find cauliflower rice in the freezer section and sometimes the fresh produce department. I buy the frozen option from Costco.

The riced cauliflower adds extra veggies and “heartiness” to this recipe. It also makes the recipe naturally low carb.

You may also make your own riced cauliflower by pulsing cauliflower florets in a food processor until they resemble coarse “rice.” See how I do this in my cauliflower fried rice recipe.

How to Make This Recipe

Step 1: Saute the Ground Pork

• Spritz a large skillet with oil. This will prevent the meat from sticking to the bottom of the skillet.
• Over medium-high heat, on the stove-top, heat the skillet.
• Once hot, add the ground pork.
• Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).

Step 2: Add Riced Cauliflower

• Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork.
• Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.

Step 3: Add The Rest of The Ingredients

• Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
• Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
• Add the edamame and cook for another 2 minutes.
• Taste and add more salt, if needed. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference.

Step 4: Serve

• Spoon into bowls (or on plates). Serve as-is.
• Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
• Add any toppings desired (see below).

Topping Ideas

Enjoy this easy recipe spooned into bowls or a plate and enjoy with or without toppings. If you want to add toppings, here are a few of my favorites…

• Chopped Radishes: I love to use radishes for a crunchy topping (how to store & use fresh radishes). Chop the radishes, sprinkle with salt, and sprinkle over each bowl.
• Chopped Cilantro: Sprinkle chopped cilantro over the top. (How to store and use fresh cilantro.)
• Sliced Green Onions: Add sliced green onions over top.
• Sesame Seeds: Sprinkle sesame seeds over top.
• Hot Sauce: Add a drizzle of your favorite hot sauce for extra flavor.
• Hardboiled Egg: If you have hardboiled eggs from meal prep in your fridge, cut a hardboiled egg in half and add to the bowl. Sprinkle with salt and sesame seeds, and, if desired, hot sauce.
• Fried Egg: Top the bowl with a fried egg. The jammy, runny yolk pairs perfectly when cut with the bowl ingredients.

How to Store & Reheat 

• Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheat the leftovers in the microwave for 1-2 minutes or on the stove-top in a greased skillet until warm (3-5 minutes).

How to Meal Prep

Not only does this recipe make a quick and healthy dinner, it’s also great to prep in advance and enjoy for lunch or dinner throughout the week.

• Prepare the recipe as provided.
• After cooking, spoon into individual meal prep containers.
• Reheat in the microwave for an easy lunch or dinner.

For school lunch, reheat the egg roll bowl ingredients, then spoon into thermos for a hot lunch. Here’s how to pack a hot lunch and more easy meal ideas.

What to Serve With This Egg Roll Bowl Recipe?

Enjoy this delicious recipe as-is for a main dish, or add a side.

• Rice: Add rice on the side. Cook white or brown rice in the instant Pot while you prepare the recipe.
• Noodles: Serve with ramen or soba noodles, which you can cook while the egg roll ingredients are being prepared in the skillet.
• Lettuce Wraps: Spoon the cooked unstuffed egg roll ingredients into butter or bibb lettuce to make lettuce wraps.
• Side Salad: Add a green salad with homemade dressing on the side.
• Fruit: Add your favorite seasonal fruit on the side, like oranges, pineapple, apples, grapes. Or a mixed berry salad.

If you love this recipe, you’ll also love these easy ground beef recipes: ground beef tacos, sheet pan mini meatloaves, Instant Pot bolognese, ground beef taquitos, Instant Pot Swedish Meatballs, Instant Pot meatballs and sauce, and stuffed peppers.

Simple Ingredients Needed

This easy quesadilla recipe makes 4 quesadillas using pantry staple ingredients.

• 1lb ground beef (85/15 or 90/10 fat content)
• 1 package of taco seasoning or 2 tablespoons homemade taco seasoning
• 1/3 cup water
• 4 large flour tortillas (6 or 8-inch size)
• 1 cup shredded cheddar cheese
• Spray cooking oil (I use avocado oil spray)

My favorite tortilla brands: Siete almond flour, Maria & Ricardo, and Vista Hermosa. Or make your own homemade tortillas.

Equipment

• 1 large skillet for browning the ground beef
• 1 sheet pan, baking sheet, or cookie sheet for cooking the quesadillas in the oven

How to Make Your Own Taco Seasoning

I use a taco seasoning packet to make this ground beef quesadilla recipe, but you can also make homemade taco seasoning. To make your own taco seasoning, mix together…

• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper

How to Make Ground Beef Quesadillas

Turn on your oven broiler to medium heat (400F).

Step 1: Brown & Season Ground Beef

• Spritz a large skillet with cooking oil (I use avocado oil spray). Or add a drizzle of olive oil.
• Turn on the stove-top burner to medium-high heat. Add the ground beef to the hot skillet. Break up the ground beef with a wooden spoon and cook, stirring every couple of minutes, for 5 minutes.
• Once mostly cooked, with just a bit of pink left in the ground beef, drain grease/fat from the skillet.
• Evenly sprinkle the taco seasoning over the beef, then add 1/3 cup of water. Stir the seasoning and water into the ground beef until well incorporated.
• Simmer for 3-4 minutes, until the water has cooked out. Turn off the heat.

Step 2: Assemble Quesadillas

• Place the tortillas on a sheet pan.
• Sprinkle cheese (2 tablespoons) over half of each tortilla.
• Add 1/2 cup cooked ground beef mixture over the top of the cheese, followed by 2 more tablespoons of cheese over top the ground beef. Fold each tortilla half over the filling.

Step 3: Broil the Quesadillas for 3-4 Minutes on Each Side

• Spritz the top of each quesadilla with oil (just a spritz). This is how you make a crispy tortilla!
• Place the quesadillas in the oven, under the broiler.
• Cook for 3-4 minutes on one side, or until the tops of the tortillas appear golden and crisp.
• Remove from the oven and use a spatula to flip the tortillas. You shouldn’t need to spritz this side with oil.
• Place the quesadillas back under the broiler and cook for another 3-4 minutes, or until the tops are golden brown and crisp and the cheese has fully melted.
• Remove from the oven and enjoy warm!
• Enjoy whole, or allow the quesadillas to cool for a few minutes (about 3-4 minutes), then use a sharp knife to cut the quesadillas into 2-4 pieces.

Topping Ideas

Enjoy the quesadillas as-is, or here are great options for toppings…

• salsa, pico de gallo, salsa verde, or fermented salsa
• sour cream
• chopped fresh cilantro (how to store cilantro so it stays fresh for weeks)
• chopped radishes (finely chop, then sprinkle with lime juice and salt)
• cilantro-lime slaw
• avocado slices
• guacamole

How to Store & Reheat 

• Fridge: Store leftover quesadillas in an air-tight container for up to 2 days.
• Reheat the quesadillas in the microwave or the stove-top until warm.
• Leftover Ground Beef: If you have leftover cooked ground beef (or make a big batch of the meat by doubling the recipe), store the meat in an air-tight container for up to 4-5 days. Use the meat mixture to make taco salads, more quesadillas, tacos, or taquitos.

What to Serve With a Beef & Cheese Quesadilla

• Instant Pot Cuban Black Bean Soup
• Instant Pot Black Beans or Pinto Beans
• Instant Pot Rice (stir in chopped fresh cilantro and lime juice after cooking for a Chipotle-style rice)
• Individual Fruit or Fruit Salad
• Tortilla chips with salsa or guacamole
• Cilantro-Lime Slaw
• Kale Slaw
• Roasted Frozen Vegetables (like broccoli)
• Roasted Green Beans & Carrots
• Roasted Sweet Potato
• Green Salad with Vinaigrette Dressing

If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.

Ingredients Needed to Make The Best Bolognese Recipe

• 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
• 1 medium white or yellow onion, diced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• 3 bay leaves
• 1- 28 ounce can of crushed tomatoes
• 1-6 ounce can of tomato paste
• 1/2 cup red wine (any variety) or beef broth
• 1/4 cup chopped fresh parsley

How to Make: Step-By-Step Instructions

Step 1: Saute the Vegetables and Meat

• Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
• Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
• Add the ground beef and cook until browned and cooked through.
• Add all seasonings (except the bay leaves) and stir to combine well.
• Cancel saute mode.
• Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.

Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves

• Add the tomato paste and stir to combine.
• Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.

Step 3: Pressure Cook for 20 Minutes

• Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
• Turn the pressure valve on top of the lid to Sealed.
• Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.

Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release

• When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
• Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.

Step 5: Remove Bay Leaves & Taste Test

• Remove bay leaves and stir. Add the fresh parsley, and stir again.
• Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.

How to Serve With Pasta

When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.

Here’s how to authentically serve pasta with my version of traditional bolognese sauce…

• Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
• Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
• Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
• Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
• Toss to Combine: Combine the pasta and sauce, adding more water if needed.
• Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.

How to Store & Reheat 

• Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
• Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.

What to Serve With This Sauce

Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.

• Salad with Vinaigrette Dressing
• Frozen Roasted Vegetables (like broccoli)
• Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
• Garlic Bread
• Warm Sourdough Bread
• Panzanella Salad

A Traditional Soup With Delicious Flavor…

Cuban black bean soup is a traditional meal that’s enjoyed in Latin America and the Caribbean. It’s such a versatile meal because it can be serves as-is, over rice, or with a side of grilled chicken.

Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

What to Serve With This Delicious Black Bean Soup

Serve this black beans recipe alone, with toppings of choice, or add a delicious side or main. Here are a few ideas….

How to Store & Reheat 

• Store leftover black bean soup in an airtight container in the fridge for up to 4 days.
• Black bean soup freezes well and makes a great meal prep lunch or dinner. Spoon leftover soup into a freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat the soup in a pot on the stove-top, in the Instant Pot using the saute function, or in the microwave for 1-2 minutes.

Stuffed peppers are easy, filling, and a family favorite. If you want to make other stuffed peppers, try my ground beef stuffed peppers (a kid favorite) or vegetarian stuffed peppers (with black beans and quinoa).

Ingredients You’ll Need

• 3 bell peppers: red peppers, yellow peppers, green peppers, or orange peppers
• cooking spray for baking the peppers (or more olive oil)
• 1 tablespoon olive oil
• 1/2 cup finely diced white onion
• 3 garlic cloves, minced
• 3 cups cooked, shredded chicken
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt + more for baking the peppers
• 8 ounces buffalo sauce (like New Primal, Primal Kitchen, Tessemae’s, Yo Mama’s, or make homemade buffalo sauce)
• 1/2 cup chicken stock or chicken broth (or vegetable broth)
• 2 tablespoons unsalted butter
• 1 1/2 cups cooked white or brown rice
• 3/4 cup shredded cheddar cheese, colby jack cheese, or monterey jack cheese

Equipment Needed

• 11X17 baking dish or sheet pan for baking the stuffed peppers
• large skillet for cooking the buffalo sauce mixture
• foil or a lid for the baking dish

How to Make Step By Step

Preheat the oven to 400F.

Step 1: Cut and Bake the Peppers

Cut the peppers in half, lengthwise, and discard seeds and membranes.

Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil (I use an avocado oil cooking spray). Evenly sprinkle with a couple pinches of salt.

Bake, uncovered, for 15 minutes to soften the peppers.

Step 2: Cook the Buffalo Chicken Filling

Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.

Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.

Step 3: Stuff the Peppers With Filling

By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.

Step 4: Bake at 350F for 25 Minutes

Reduce the oven to 350F. Bake the covered peppers for 25 minutes.

After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.

Serve the peppers with choice of toppings (see below).

Topping Ideas

• Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
• Chopped Green Onion
• Chopped Cilantro or Parsley
• Sour Cream
• Plain Greek Yogurt
• Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids’ lunchbox (or for snacking) later in the week.
• Blue Cheese Dressing: Buy or make this classic dressing. It’s also the perfect compliment to the spicy buffalo filling.

What’s the Best Way to Cut The Bell Peppers?

You may use red, yellow, orange, or green bell peppers. There are two ways to cut the peppers…

• Split the Peppers in Half Lengthwise: Cut the peppers in half, then remove the seeds and membrane inside. This is my preferred method. The peppers are cooked on their side. This also makes the stuffed peppers easier to eat.
• Cut Off The Tops: Just below the stem, slice off the top of the peppers. Then scoop out the membranes and seeds. The peppers are cooked “standing up.” This method is best when making stuffed peppers in the slow cooker or Instant Pot.

What Kind of Chicken Should You Use?

This easy recipe is made with pre-cooked, shredded chicken. That’s what makes this recipe such an easy weeknight meal.

Here are a few ways to prep the chicken for this recipe…

What Kind of Rice Should You Use?

Here are a few different ways to prepare the rice for this recipe…

How to Make Low Carb Chicken Stuffed Peppers

If you’re on a low carb diet or carb cycling, you can easily swap out the rice for cauliflower rice (found in the fresh produce aisle or freezer section). Or, make your own cauliflower rice by pulsing cauliflower florets in a food processor for a few seconds until crumbled.

Giving the cauliflower rice a quick saute will give you the best results. Here’s how to make this swap…

• Heat the skillet, add oil, then add the onion, garlic, and 1 1/2 cups cauliflower rice once the skillet is hot.
• Saute for about 5-7 minutes. Then add the remaining ingredients.

Meal Prep Pro Tips

• Cook the chicken (or buy pre-cooked chicken), shred, and store in the fridge for up to 4 days in an airtight container. You may also freeze cooked chicken.
• Cook the rice up to 5 days in advance. I use the Instant Pot to make a big batch of rice on the weekend. Store the rice in an airtight container in the fridge. You can also freeze rice in individual bags so it’s always ready to use.
• Cut the Peppers up to 3 days in advance and store in a bag or airtight container in the fridge.
• Meal Prep Lunch or Dinner: Divide the cooked peppers into meal-prep containers. Store in the fridge for up to 4 days and reheat in the microwave, oven, or toaster oven for lunch or dinner.

Storage & Reheating Tips

Store leftover cooked peppers in an airtight container in the fridge for up to 4 days.

Reheat the peppers in the microwave (2 minutes), in the oven (325F for 8-10 minutes or until warmed), or in a toaster oven. I’ve also been told that you can reheat the peppers in the air fryer, at 300F for about 10 minutes.

How to Freeze Stuffed Peppers

If you want to make the whole recipe and freeze the peppers for a future meal (for busy weeknights, post-baby, etc.), here’s how…

Freeze the unbaked filled peppers (without cheese), then thaw in fridge for 24 hours before baking. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as described in the recipe instructions.

What to Serve With Chicken Stuffed Peppers

• leafy green salad
• frozen roasted vegetables (like broccoli or cauliflower)
• fresh roasted vegetables
• roasted potatoes
• cucumber feta salad
• roasted sweet potatoes
• fresh fruit
• fruit salad (variety of fruits tossed together)
• sautéed spinach
• cornbread
• Carrot and celery sticks

Before You Get Started: Ingredients Needed

This soup is the perfect comfort food and it’s made with the simplest of ingredients that you can find at any grocery store. Healthy meals don’t need to be complicated.

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1/2 medium white onion, diced
• 1 lb white potatoes diced (about 3 medium potatoes), no need to peel
• 8 ounces white mushrooms, sliced or diced
• 2 garlic cloves, minced
• 4 cups chicken broth or chicken stock (or vegetable broth/stock)
• 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless skinless chicken thighs
• 2 tsp dried parsley
• 1 1/2 tsp salt (or to taste)
• 1 tsp dried thyme
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1 cup frozen corn kernels
• 1 cup frozen petite peas
• 1/2 cup heavy cream (or coconut cream or coconut milk from a can)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
• medium bowl for shredding the chicken after cooking
• 2 forks for shredding the chicken

How to Thicken This Creamy Chicken Soup

The best way to thicken sauces and soups made in the Instant Pot is to make a “cornstarch slurry” and add this slurry after the cooking time is complete. You can do this with either cornstarch or arrowroot starch (a grain-free option).

After the soup is done cooking..

• Whisk 1 tablespoon cornstarch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a “cornstarch slurry”).
• Add the slurry to the soup.
• Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup does NOT freeze well due to the dairy.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.

What to Serve With This Delicious Recipe

The only thing this soup is missing is a pie crust. Give this delicious chicken pot pie soup a true pot pie feel by serving it with homemade biscuits (the best comfort food). I’m particularly partial to fluffy einkorn biscuits. Or, make store-bought biscuits. While the soup cooks, bake the biscuits in the oven.

Here are a few more side dish ideas…

Instant Pot recipes are a staple in our home. Meals made in the Instant Pot are fast, easy, and flavorful. And the whole family loves these meals. <–That’s always a win!

Instant Pot soups are particularly popular with my family, from Instant Pot vegetable and beef soup to quick chicken noodle soup to chicken and rice soup and classic beef chili. Once you make soup this way, you’ll never go back to the stove top.

Ingredients Needed

This recipe is the ultimate example of how a handful of ingredients can be made into the most delicious soup.

• 3 tablespoons butter (salted or unsalted)
• 1/2 medium white onion, diced
• 3-4 carrots peeled and diced
• 2 garlic cloves, minced
• 1 teaspoon salt (to taste)
• 1 tsp dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 fresh broccoli crowns (roughly chopped, 1 pound) or 16 ounces frozen broccoli
• 4 cups chicken broth or chicken stock (or vegetable broth)
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese (shredded)
• 2 tablespoons organic cornstarch or arrowroot flour starch
• 2 tablespoons cold water
• pinch of nutmeg (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
• small bowl for mixing the starch and water to thicken the soup after cooking

Step By Step Instructions & Video

Step 1: Melt Butter & Saute Veggies

Turn on the Instant Pot to Saute (press the saute button on the front of the pot).

Once hot, add the butter.

Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika. Press the cancel button to turn off the heat. 

Step 2: Add Broccoli & Broth

Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.

Step 3: Pressure Cook for 5 Minutes & Shred Cheese

Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set to Sealing. Set the Instant Pot to Manual, High Pressure for 5 minutes.

While the soup cooks, shred the cheese.

Step 4: Perform a Quick Pressure Release

After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid from Sealed to Venting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back to Sealed) and let it rest before opening again.

Step 5: Add Cream

Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.

Step 6: Add Cheese

Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once, instead, add handfuls at a time, whisking the soup after each addition.

Finally, add a pinch of nutmeg (optional), spoon into bowls for individual portions, and serve. Some folks also add a dash of hot sauce or extra shredded cheese before enjoying.

How to Easily Thicken This Broccoli Cheddar Soup Recipe

• After adding the cheese and cream to the cooked soup, make a cornstarch slurry (or arrowroot starch slurry) by mixing together 2 tablespoons of cornstarch (or arrowroot starch) and 2 tablespoons of water in a small bowl.
• Stir the mixture into the soup. It will take the soup a few minutes to thicken.
• If needed, use the saute mode (saute button) to bring the soup to a slight boil, whisk and cook the soup until it reaches your desired thickness.

What to Serve With Broccoli Soup

This easy recipe may be enjoyed on its own, or pair the soup with a favorite side dish. Or add homemade croutons on top, which soak into the cheesy broth and soften after a few minutes–perfection.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup does NOT freeze well due to the dairy.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.