kulfold blog

A hearty and nutritious soup made with tender beef, wholesome barley, and aromatic vegetables, cooked to perfection in the Instant Pot. Ingredients: 1 lb beef stew meat, cubed 1 cup pearl barley, rinsed 4 carrots, sliced 3 stalks celery, sliced 1 onion, diced 4 cloves garlic, minced 8 cups beef broth 2 bay leaves 1 teaspoon dried thyme Salt and pepper to taste 2 tablespoons olive oil Instructions: Turn on Instant Pot to saut mode and heat olive oil Add beef and brown on all sides, then remove and set aside Add onion, garlic, carrots, and celery to the pot Saut until softened Return beef to the pot Add barley, beef broth, bay leaves, thyme, salt, and pepper Close lid, set valve to sealing, and cook on high pressure for 20 minutes Allow natural pressure release for 10 minutes, then manually release remaining pressure Remove bay leaves and serve ...

A delicious Instant Pot Potato Soup inspired by Outback Steakhouse, creamy and loaded with hearty vegetables, cheese, and bacon. Perfect for a cozy meal! Ingredients: 6 cups potatoes, peeled and diced 1/2 cup onion, finely chopped 1/2 cup celery, finely chopped 1/2 cup carrots, finely chopped 3 cups chicken broth 1 cup water 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/4 cup unsalted butter 1/3 cup all-purpose flour 2 cups whole milk 1 cup sharp cheddar cheese, shredded 1/2 cup sour cream 1/4 cup green onions, sliced 1/4 cup bacon, cooked and crumbled Instructions: Place potatoes, onion, celery, carrots, chicken broth, water, salt, black pepper, and garlic powder in the Instant Pot Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes Once done, perform a quick release, and open the lid carefully In a sepa...

Another tasty and comforting take on chicken noodle soup is this Asian Chicken Noodle Soup. It's too good to resist because it has fragrant spices, tender chicken, and rice noodles that are perfect for slurping. Ingredients: 1 tbsp sesame oil 1 onion, finely chopped 3 cloves garlic, minced 1-inch piece of ginger, grated 1 lb boneless, skinless chicken breasts, thinly sliced 6 cups chicken broth 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp hoisin sauce 1 tbsp chili garlic sauce 4 oz shiitake mushrooms, sliced 2 medium carrots, julienned 4 oz rice noodles 2 green onions, thinly sliced Salt and pepper to taste Instructions: In a large pot, heat sesame oil over medium heat Add chopped onion, minced garlic, and grated ginger Saut until fragrant, about 2 minutes Add sliced chicken breasts and cook until no longer pink, about 5 minutes Pour in chi...