Pressure Cooker Beef Stew is the best!

Don't get me wrong, I love a good Pressure Cooker Shredded Beef recipe, but sometimes we like to change things up with a good pot roast.

Pot roast is generally considered to be the epitome of comfort food, yes?

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy.

Your Instant Pot makes this super quick so you don't have to wait all day to eat!

But if slow cooking is more your speed (I get it. It's great, too!) I added that variation in the recipe card below.

What you'll need for this Instant Pot Beef Stew Recipe

• Beef Stew Meat - I don't recommend using steak for this because it will dry out quickly. Chopped chuck roast also works well here.
• Potatoes - I recommend using red potatoes or Yukon golds. These waxier types of potatoes hold up better under intense cooking than Russets which might get incredibly mushy.
• Carrots - Cut them big like the potatoes.
• Celery - You'll want these cut small.
• Onion - These, too.
• Beef Broth - If I'm on my game I've got Homemade Bone Broth in the freezer to pull out (you can use that bone broth recipe for beef as well as chicken!) but boxed broth is JUST fine here.
• Balsamic vinegar - Gives this recipe an extra little somethin' somethin'.
• Tomato paste - This hit of umami deepens the flavors of the gravy and adds great flavor!
• Fresh rosemary - If you have it. You don't have to be precious about this -- you can use dried if you want.
• Fresh garlic - Or granulated garlic. But fresh is amaaaazing.
• Cornstarch - To thicken the gravy afterward. By the way, did I mention this recipe is gluten free?
• Salt & Pepper - Because, always.

How to Make Beef Stew in Instant Pot

1. Brown the meat in the Instant Pot using the sauce setting. Set it aside.
2. Saute the onions and celery. Add the tomato paste, garlic, and rosemary. Cook for a couple minutes and add the balsamic vinegar.
3. Add the seared meat back to the pot along with the carrots, potatoes, salt, and some of the broth.
4. Cook on high pressure for 15 minutes. Let it sit for 10, then release the rest of the steam manually.
5. Whisk the cornstarch into the rest of the broth and stir it into the hot stew.
6. Serve! We love it with crusty bread.

How long to cook Beef Stew in Instant Pot

A 15-minute pressurizing cycle with a 10-minute cooks the beef and vegetables really well. You'll want to make sure you leave it alone for 10 minutes an resist the urge to release the pressure early.

Those minutes after the cycle is over is important for the juices to redistribute in the meat. It makes it more tender, I promise!

Tips for making this Beef Stew Pressure Cooker recipe

• The size of your meat and vegetables is important! You'll want the beef, potatoes, and carrots roughly the same size (chunky) so they're cooked evenly. The onions and celery can be small so they incorporate more into the gravy.
• Searing the meat is optional. It's easy to do in the Instant Pot with its build-in sauce function, but if you want the prep to go a little faster, skip this step!
• Let the Instant Pot naturally release for 10 minutes. After the pressurized cycle, leave your cooker alone for 10 minutes. See above for the explanation on this.
• Use red or Yukon gold potatoes. Russets are starchier and might get reallllly mushy. The other types hold their shape better during cooking.

Easy Instant Pot Beef Stew variations

• Swap out the potatoes for turnips or another sturdy root vegetable.
• Change the seasoning profile! Instead of rosemary, add some taco seasoning or Greek seasoning.
• Replace the beef stew meat with chunks of pork shoulder for a different twist.

What to serve with Pressure Cooker Beef Stew

This beef stew is great on its own, but here are a few ideas of things to serve it with if you're looking to flesh out the meal a little more.

• Crusty bread, cornbread muffins, or biscuits.
• Cooked rice or noodles
• A green salad. Like Spring Mix Salad or Syrian Salad.

How to store this Beef Stew Recipe (Instant Pot)

Store any leftovers in a lidded container in the fridge for up to a week. Just a heads up... it's going to be a little mushy when you reheat it. But that just means it's extra cozy, right?

FAQs for making this Beef Stew Pressure Cooker recipe

More Recipes Using Beef Stew Meat on Perry's Plate

If you like this recipe, try another one of my recipes using beef stew meat! These are all family favorites, too.

Steak Chili Recipe - If you've never had chili with chunks of tender beef (as opposed to ground beef), it's something you need to experience. This recipe calls for a tougher cut of steak, but you can for sure use beef stew meat, too.

Borscht - Steve's favorite soup in the whole world. All of our kids love it too. A little time consuming, but I always make a double batch and it's gone within a week!

Hungarian Goulash - No, not elbow Mac and ground beef. It's close to a traditional Hungarian version with tender chunks of beef in a paprika sauce. It's deeeelish.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Stew Pressure Cooker Recipe

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy. Your Instant Pot makes this super quick so you don't have to wait all day to eat!

Print

Ingredients

• 1 - 1 ½ pound beef stew meat
• 2 Tablespoons avocado oil
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 1 medium onion, peeled and diced small
• 2 stalks celery, diced small
• 1 Tablespoon tomato paste
• 1 Tablespoon minced or Microplaned garlic
• 1 Tablespoon minced fresh rosemary (or 1 teaspoon dried)
• ¼ cup balsamic vinegar
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 ½ lbs potatoes (reds or Yukons), cut into 1-inch chunks
• 2 cups beef broth, divided
• 2 Tablespoons cornstarch

Instructions

1. Trim the stew meat to your liking and cut the pieces into roughly one-inch chunks if they aren't that size already. Sprinkle 1 teaspoon of salt and the black pepper on the meat and toss to coat it evenly.
2. Turn your Instant Pot or electric pressure cooker to the saute setting and add the oil to the insert pot.
3. When it's hot, add half of the meat to the pot and let it cook for 2-3 minutes undisturbed. Flip them around and cook for another minute or two. Remove them from the pot and cook the other half of the meat. Remove that meat from the pot. (Browning the meat is optional, but adds flavor!)
4. Add the onion and celery to the hot oil and cook for a few minutes until the onion softens. Stir in the tomato paste, garlic, and rosemary and cook for another minute or two.
5. Pour in the balsamic vinegar to the pot. Add the potatoes, carrots, browned beef, 1 teaspoon salt, and 1 ½ cups of the broth. Give it a good stir.
6. Put the lid on the pot, sealing it. Set it to high pressure for 15 minutes and make sure the steam valve is set to "sealing".
7. When the pressurized cycle completes, leave it alone for another 10 minutes and then release the rest of the pressure manually.
8. Whisk the cornstarch into the remaining ½ cup broth. While the stew is still steaming but not bubbly, pour in the cornstarch mixture and stir it gently. The liquid in the pot should thicken, creating a smooth gravy.
9. Serve immediately with crusty bread or by itself.

Notes

SLOW COOKER VARIATION: If you'd to sear the meat on the stove in a skillet you can for sure do that. Otherwise, put all of the ingredients into a 6 or 7 quart slow cooker. Whisking the tomato paste into the broth would avoid any lumps. Cook on low for 5-6 hours.

1. You can use Russet potatoes in this recipe, too, but I recommend using a less starchy and more waxy potato like reds or Yukon golds because they hold up better during cooking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 5 Serving Size 1 ½ cups
Amount Per Serving Calories 492Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 135mgSodium 1343mgCarbohydrates 40gFiber 5gSugar 6gProtein 50g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to make Beef Stew in Instant Pot appeared first on Perry's Plate.

You are sure to love this Coconut Curry Shrimp

Want to know my favorite part of this recipe? Most of the ingredients are things that you could keep on hand as pantry/freezer staples. That means you could whip this out without a complicated grocery run!

I also love this recipe because you can adapt it to your liking! Swap out the shrimp and vegetables for ingredients you like better and make it spicy if you like! I'll give you some ideas for adapting this recipe down below.

Also, my kids really love this. Well.... as long as I don't put any "sus" vegetables in it. But still -- no complaints here.

Shrimp Coconut Curry ingredients 

• Uncooked medium shrimp - I like to buy them peeled with the tails off to save time.
• Thai Curry Paste - More on this below
• Full-Fat Coconut Milk - You'll get the best flavor and thick, rich sauce if you use full-fat.
• Fish Sauce - A condiment commonly used in Thai cooking. Keep some on hand! I linked to other Thai inspired recipes that use it, and it lasts a long time.
• Coconut Sugar - You can use any sweetener, but I like this one here.
• Potatoes - Any type is fine: Russets, Yukon gold, or red potatoes.
• Carrots
• Onion
• Limes
• Fresh Cilantro or Basil

A Little About Thai Curry Paste

Thai curry paste is the ultimate ingredient because it contains all of the hard-to-find ingredients for Thai cuisine (shrimp paste, kefir lime, galangal, lemongrass) all in one handy condiment!

There are two kind of Thai style curry paste that I recommend that are also easy to find.

Thai Kitchen Curry Paste: Usually comes in Red or Green. Despite the heat level on the side indicating it is spicy, it's not spicy. I've used an entire jar in one batch of curry before without complaints from my kids. You can find this in most grocery stores in the Thai/Asian aisle.

Mae Ploy Curry Paste: This is my favorite. I believe it has a better flavor than Thai Kitchen, but these curry pastes are spicier. Yellow and Green curry pastes tend to be more mild than Red, Panang, or Massaman. They're also shelf stable before you open it and last a long time in the fridge. You can find them on Amazon in different packs: Mae Ploy Curry Paste.

Coconut Shrimp Curry Recipe variations

Ohhhh so many options here! Here are several ways you can change up this recipe:

• Change the Vegetables: I used potatoes and carrots for this version because they're simple, keep for a long time, and my kids never complain about them. Feel free to use just about any vegetable you like here! If you use quicker cooking vegetables like snow peas, mushrooms, or asparagus, you might want to knock a few minutes off of the cooking time.
• Change the Protein: Not a shrimp person? Use thinly sliced chicken breast or thigh meat or thinly sliced steak instead! You can add them into the end when you would normally add the strimp.
• Add some heat: I like to add my spicy condiments at the end because of little people in my home who complain about things being too spicy. But if you want to make the whole curry spicy, add a couple teaspoons of Asian style chili paste like samba oelek or sriracha. Or a generous pinch of crushed red pepper flakes.
• Experiment with curry paste: Generally there are about 6 types of easy to find Thai curry paste: Yellow, Red, Green, Massaman, and Panang. Depending on the brands, they have varying heat levels, too. (See above!)

How to make Coconut Shrimp Curry 

1. Cook the onions in oil until they're soft. Add the curry paste with a little extra oil and fry it for a minute. Then add ½ can of coconut milk and stir it up until it's bubbly and thick.
2. Add the rest of the coconut milk and all the ingredients except for the shrimp and garnishes.
3. Cover and cook for about 15-20 minutes until the vegetables are soft. (Start cooking your rice if you haven't already!)
4. Stir in the shrimp and cook for another 3-4 minutes until it's fully pink.
5. Serve with steamed rice and a sprinkle of fresh cilantro and/or green onions.

How to serve this Curry Coconut Shrimp

I like to serve this coconut shrimp curry with freshly steamed jasmine or basmati rice and some fresh cilantro. Maybe a squeeze of lime juice, too.

If you're avoiding grains, toss some cauliflower rice in the oven when you start the curry and it'll be done when the curry is finished. Here's a recipe if you need it: Roasted Cauliflower Rice.

You could also thin it out with a little chicken broth and eat it like a soup!

How to store Curry Coconut Shrimp

Store leftover in an airtight container in the fridge for up to a week. You can also freeze this curry using freezer-safe containers. I like to use these deli containers on Amazon for stuff like this. They're great for freezing broth and soups and general storage, too.

To reheat, transfer the curry to a saucepan on the stove and cook over medium or medium low until completely warmed.

Shrimp Curry Coconut Milk FAQs 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Shrimp Curry with Coconut Milk

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Making a delicious Thai style curry is easier than you think! I specifically chose ingredients that are easy to find and will give you a take-out quality coconut shrimp curry in under an hour!

Print

Ingredients

• 3 Tablespoons coconut oil, divided
• 1 medium onion, peeled and diced small
• 3 Tablespoons Thai curry paste
• 2 13-oz cans full-fat coconut milk
• ¼ cup coconut sugar
• 3 Tablespoons fish sauce
• 2 limes
• 2 medium Russet potatoes, peeled and diced
• 3 large carrots, peeled and sliced thinly
• 1 pound medium shrimp, peels and tails removed
• Fresh chopped cilantro, for garnish

Instructions

1. Start your rice if you're serving it that way.
2. Heat 2 Tablespoons of the coconut oil over high heat in a very large skillet or wide saucepan that's fitted with a lid.
3. Add the onions and cook for 6-8 minutes until they soften and begin to turn a little golden brown.
4. Push the onions to the sides to create some space in the center of the skillet. Add the other Tablespoon of coconut oil. When it melts, add the curry paste. Break it up and let it fry in the oil for a minute or so.
5. Add ½ can of coconut milk (this doesn't have to be precise) to the skillet and cook, stirring, until you have a thick, luscious sauce.
6. To the skillet, add the rest of the coconut milk, coconut sugar, fish sauce, juice from 1 lime, and chopped vegetables.
7. Bring it to a boil, then reduce the heat to medium or medium low and let it simmer, covered, for 15-20 minutes until your vegetables are cooked through. (Won't take as long for quicker cooking veg if you don't use carrots and potatoes.)
8. Stir in the shrimp and cook for another 5 minutes until the shrimp is completely pink and cooked through.
9. Serve curry immediately with steamed rice.

Notes

1. You can swap out the carrots and potatoes for other vegetables if you like. If they are quicker cooking vegetables, then you won't have to simmer the curry for as long.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)

Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 384Total Fat 26gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 2gCholesterol 120mgSodium 1227mgCarbohydrates 25gFiber 2gSugar 8gProtein 17g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Curry Coconut Shrimp appeared first on Perry's Plate.

Creamy Chicken Wild Rice Soup is an All Season Standby!

Friends, this soup is goooood. We're talking restaurant quality soup here! ALL of my kids loved it and so did Steve. It so, so easy, too. And I've got a few tricks up my sleeve to ensure this soup will turn out perfectly every time you make it.

Why you’ll love this Chicken Wild Rice Soup Recipe.

This version is thick and creamy with tender pieces of chicken and chewy wild rice throughout. It's a cozy soup that's comforting, easy to make, and packed with flavor. It’s just… *chef’s kiss*  

Yep, this dreamy, creamy soup is also gluten free! I’ll talk more about the details of thickening a soup in a bit, but I wanted you to know that you could make this soup gluten free if you like. (And it's not difficult!)

This recipe is also super adaptable. You can make it on the stove top, in your Instant Pot, or in a Crock Pot! I included instructions for all three below and in the recipe card.

Chicken Wild Rice Soup Ingredients

Here’s what you need to make this soup!

• Onion
• Carrot
• Celery
• Garlic
• No-salt seasoning - This is a salt-free seasoning you can use on a lot of things while being able to control the sodium. Think Mrs. Dash, 21 Seasoning Salute (Trader Joe’s), or the No-salt seasoning at Costco (that’s what I use).
• Salt & black pepper
• Bay leaves
• Dried or fresh thyme
• Dried dill
• Chicken thighs - This is important. Because the wild rice needs longer to cook than regular white rice, using chicken thighs will help you to avoid overcooked, dry chicken. Chicken breasts are tasty and versatile, but their very low fat content causes them to dry out faster. Chicken thighs are much more forgiving. Alternately, you could shred a rotisserie chicken or pre-cooked chicken breasts and at it at the very end of cooking if you’d rather not use thighs. 
• Chicken broth — Use any kind you like. I love making my own from stripped roasted chicken bones. Here’s a chicken bone broth recipe if you need one!
• Wild rice — Wild rice is black. Sometimes “wild rice” is packaged as brown rice and wild rice mixed together. You could use that too if you like since they have the same cook times. 
• Heavy cream, half and half, or milk (any kind) — This entirely depends on you, friend. Obviously using heavy cream results in a richer, creamier soup, but you can use any type of cream or milk for this recipe. You can easily make it dairy free by using almond milk.
• Tapioca flour, arrowroot starch, or cornstarch — This one is left up to you, too. All of these options are gluten free. 

How to make Wild Rice Chicken Soup

How to cook wild rice for soup

You’re going to love this — you just throw the rice in with all the other ingredients and let it simmer away to cook! 

If you have some pre-cooked rice handy, you could add it at the end of cooking time. You’ll want to omit the water from the recipe if you do that.

How to make Chicken Wild Rice Soup in Instant Pot

1. Saute the vegetables using the Saute mode. Add the seasonings.
2. Add the chicken, broth, water, and rice to the pot.
3. Cook on high pressure for 35 minutes. Let the cooker sit for 5-8 before releasing the steam manually.
4. Transfer the cooked chicken thighs to a large plate or platter and shred them with a couple of forks. Add them back to the soup.
5. Mix the cream/milk with the tapioca starch and stir it into the soup. It should thicken quickly -- if not, turn the cooker back to the sauce mode to heat the soup up until it thickens. Then turn it off again.
6. Taste, adjusting seasonings as needed, then serve!

How to make Creamy Chicken and Wild Rice Soup in Crock Pot

1. Add all of the ingredients to a 6 quart Crock Pot slow cooker (except the milk and thickener).
2. Cover and cook on low for 5-6 hours. Turn the slow cooker to high heat.
3. Remove the chicken (put the lid back on to keep the soup hot). Shred the chicken, then return it to the pot.
4. Stir together the cream/milk and thickener. Stir into the soup. If the soup is very hot (but not bubbling) it should thicken really quickly.
5. Taste, adjust seasonings, and serve.

Chicken Wild Rice Soup Recipe Variations

• Use brown rice instead of wild rice.
• Vegetarian Mushroom Wild Rice Soup: Make a vegetarian version by omitting the chicken and chicken broth and using 1.5 pounds of sliced mushrooms and vegetable broth.
• Sausage & Wild Rice Soup: Omit the chicken. Add sliced, pre-cooked sausage at the end of cooking. Andouille sausage would be particularly good here.

Chicken and Wild Rice Soup Recipe Tips

• Make sure you use wild rice or brown rice (or a combination of the two) and not white rice. Because wild rice and brown rice require a much longer cook time using white rice will result in mushy, overcooked rice.
• If you use homemade chicken broth, you might need to adjust the salt content of this recipe. I don't salt my broth so I usually need to double the amount of salt in recipes when I use it.
• If you are making this in an Instant Pot, make sure you let the cooker release the steam naturally (just let it sit, don't do anything) for 5-10 minutes after the pressure cycle ends so you don't have hot liquid splattering out of the steam valve.
• Make sure the soup isn't bubbling when you add the thickener or it'll clump. More on that...

How to Thicken Chicken Wild Rice Soup

Thickening gluten free soups is a little different from regular soups. When you're using all-purpose flour you'll create a roux (butter/oil + flour mixture) at the beginning of the recipe and then cook from there.

With gluten free thickeners, often time they'll lose their ability to thicken if cooked for long periods of time. That's why I thicken the soup at the end. Here are some things to remember when thickening this chicken wild rice soup as well as other types of creamy gluten free soups:

• Blend the thickener with some type of liquid. If the soup is creamy, I whisk it into the cream or milk I'll be using. This helps to prevent any clumping. You can also remove a ladle full of the soup liquid and pour it into a cup or bowl and whisk the thickener into that when it has cooled some.
• Don't add the thickening mixture to boiling liquid. If the soup is simmering with visible bubbles, it will make your thickener clump and you'll get these weird, gummy bits in your soup. Ew. The soup needs to be hot and steamy, but not bubbling when you add the thickener.
• If your soup isn't thickening you may need to heat it up. Once the thickening mixture has been stirred into the soup, you can crank the heat up and let the soup simmer. It'll only take a minute or two for it to thicken. If it still hasn't thickened, maybe you haven't used enough starch/powder.

What to serve with Wild Rice Soup

I love this soup with a sprinkling of parsley and some crusty bread (it's easy to find gluten free crusty bread these days! Adding some Parmesan cheese shavings is also delicious here.

If you're wanting to serve this with a salad, here are some suggestions:

Sweet Kale Salad - A knock off of the sweet kale salad kit I love buying at Costco. Whether you make it from scratch or get a kit, it'll go well with this soup!

Syrian Salad with Za'atar Dressing - Such a tasty, versatile salad! It has a bold flavor that would pair well with this creamy soup.

Avocado Green Salad - Love this green salad with Parmesan shavings, salty bacon, and creamy avocado dressing.

How to store Wild Rice Chicken Soup

After the chicken wild rice soup has cooled, transfer it to a lidded container and store chilled for up to a week.

Freezing Creamy Chicken Wild Rice Soup

If you'd like to freeze this soup, I recommend using these deli containers on Amazon. I have dozens of them and use them all the time for freezing soups, broth, and storing leftovers in the fridge, too.

How to reheat Creamy Wild Rice Soup

Microwave: I don't love microwaving leftovers, but if I'm heating up one serving, it's usually the easiest way. Cook on high for 20 second increments, stirring after each one, until the soup is hot.

Stovetop: Transfer the soup to a pot. If the soup has thickened considerably (it does that often after being chilled) then add ½ cup of water and stir it up. Because creamy soups tend to scorch easily, warm the soup at medium-low, keeping a close eye on it and stir it often.

More Creamy Soup Recipes on Perry's Plate

If you like this Creamy Chicken Wild Rice Soup, try another one of my creamy soups!

Dairy-Free Clam Chowder - This one is also gluten free and is delicious with bacon sprinkled on top!

Buffalo Chicken Chowder - One of my favorites to make in the winter! It has a touch of heat (as little or as much as you'd like) and a drizzle of creamy ranch. It's also gluten and dairy free.

Southwest Chicken Soup - A riff of of my favorite chicken soup recipe with southwest inspired spices and a touch of creamine/ss.

Dairy Free Cream of Mushroom Soup - A family favorite -- don't forget the bacon on top!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken and Wild Rice Soup Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Making restaurant quality Creamy Chicken Wild Rice Soup is easier than you may think! With the right cut of chicken and a few key ingredients, you’ll be getting ohhhs and ahhhs from your family when they gather for dinner! Psst… it’s also a gluten free soup, too!

Print

Ingredients

• 4 Tablespoons butter or avocado oil
• 1 cup chopped onion (about 1 small)
• 1 cup chopped carrot (about 3 medium)
• 1 cup chopped celery (about 2 large stalks)
• 6 cloves garlic, crushed or Microplaned
• 1 Tablespoon no-salt seasoning
• 1 Tablespoon sea salt
• ½ teaspoon dried dill
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 bay leaves
• 1 ½ pounds boneless, skinless chicken thighs
• 1 quart chicken broth
• 3 cups water
• 1 cup wild rice, rinsed
• 1 ½ cups milk of any type
• ⅓ cup tapioca starch

Instructions

1. Melt butter in a large soup pot over medium high heat. Add the onion, carrot, celery, and garlic. Cook for 4-5 minutes, stirring often, until the onion becomes translucent.
2. Add the no-salt seasoning, sea salt, dill, thyme, black pepper and bay leaves. Cook for another 1-2 minutes.
3. Add the chicken thighs, broth, water, and rice. Bring to a boil, then reduce heat to medium low and let it simmer for 45 minutes.
4. The rice should be cooked through at this point. Transfer the chicken to a large plate or platter, shred, and return to the pot.
5. Whisk together the milk and tapioca starch. If the soup is still simmering with visibile bubbles, turn off the heat until it cools some. Pour the milk mixture into the hot soup and stir well. If the soup doesn't thicken within a couple of minutes, turn the heat back on to medium and cook until it does -- maybe another 5 minutes or so.
6. Taste, adding any extra salt if needed. Serve immediately.

Notes

1. You can use any type of milk here. Or a combination of milk and cream. If you use cream, I recommend using 1 cup of milk and ½ cup of cream.
2. Feel free to use a different type of gluten free thickener, like arrowroot powder or cornstarch. They all require the same measurements.

INSTANT POT INSTRUCTIONS: Follow the saute instructions using the Saute mode in your 6 or 8 quart Instant Pot. After adding all the ingredients (except for the milk & thickener), close the lid, sealing the steam vent, and cook on high pressure for 35 minutes. Let it release steam naturally for 5-10 minutes and then release the rest of the steam naturally. Shred the chicken as directed above and whisk together the milk and tapioca, adding it to the pot when there are no visible bubbles in the hot soup. If you need to warm the soup a little more to get the soup to thicken, turn on the saute mode again for a few minutes.

CROCK POT INSTRUCTIONS: Add all of the ingredients to a 6-7 quart Crock Pot slow cooker (except the milk and thickener). Cover and cook on low for 5-6 hours until the rice is tender. Shred chicken as directed above, keeping the soup as warm as possible while you do this. Whisk together the milk and tapioca and stir it into the hot soup when there are no visible bubbles. If you need to heat the soup more to encourage it to thicken, turn it on high.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 8 Serving Size 1.5 cups
Amount Per Serving Calories 303Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 125mgSodium 1507mgCarbohydrates 18gFiber 2gSugar 6gProtein 25g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chicken Wild Rice Soup Recipe appeared first on Perry's Plate.

This is so easy, friend. You literally put everything in a pan, let it simmer, and buzz it up with your immersion blender. That’s it! And you can use pre-cubed butternut squash as an easy short cut.

Use this delicious right away or freeze it for later. It’s great on pasta, drizzled on grain bowls, used on pizza or anywhere you’d use marinara sauce.

Why you’ll love Squash Sauce For Pasta

This is a very easy "dump and walk away" kind of situation. And even better if you buy pre-cut butternut squash. I don't want anyone to lose a finger making this.

After the sauce has simmered at medium-low heat for 30 minutes and the vegetables are soft, buzz it all up with an immersion blender.

Don't have an immersion blender? Blend it in your countertop blender, but seriously consider getting an immersion blender because it's one of the most handy gadgets you'll use. 

Ingredients for Butternut Squash Sauce

Everything here is easy to find at the store!

• Tomato paste
• Butternut squash cubes
• Pumpkin puree (not pumpkin pie filling)
• Carrots
• Applesauce
• Maple Syrup
• Coconut Milk (or unsweetened almond milk or heavy cream)
• Lemon Juice
• Garlic
• Simple Herbs & Spices
• Ghee or butter

(The ghee is optional if you'd rather use that than butter -- here's a tutorial if you want one. It's easy to make! How To Make Ghee)

Storing leftover Squash Pasta Sauce

You can store it in an airtight container in the fridge for up to a week. It also freezes beautifully! I love using these freezer-safe deli containers for freezing sauces, soups, and broth.

Want to make your own homemade pumpkin puree or squash puree? Click on this post: How to cook a squash or a pumpkin in your Instant Pot.

Pumpkin and Butternut Squash Pasta Sauce variations

Creamy pumpkin pasta sauce -- For an extra creamy texture and a boost of pumpkin flavor, use whole can of pumpkin (You're welcome. No one likes leftover canned pumpkin sitting around. haha) and reduce butternut to ½ cup. Replace sage with cinnamon or pumpkin pie spice. Double the amount of coconut milk or heavy cream if you aren't wanting to make a vegan pumpkin pasta sauce.

Roasted Butternut Pasta Sauce -- Try roasting the butternut squash cubes and carrots together before simmering them with the other ingredients for a deeper, roasted flavor!

If you like this recipe, try my Balsamic Roasted Tomato Sauce!

Ways to use Butternut Squash Pasta Sauce

I love that it still tastes enough like marinara sauce that you can use it anywhere you'd normally use marinara. This delicious sauce has a great savory flavor with a hint of sweetness from the squash and maple. 

Serve it over any type of pasta, make it into a meat sauce with ground meat, layer it in a lasagna, use in pasta recipes or as pizza sauce (totally trying this ASAP), or as a dipper for.... anything you'd dip into marinara. My first thought is mozzarella sticks. Heh.

Any way you use it, it'll make ordinary weeknight dinner feel a little more special knowing you made that sauce from scratch. Things like that make me feel super cheffy.

NOTE: it's particularly good with parmesan cheese, however you plan to use it. The slightly sweet flavor of the sauce pairs so well with salty parm. Mmm.

More Butternut Squash Recipes

Have extra butternut? Here are a few more recipes on my site!

Spiralized Butternut Squash Breakfast Bake is great for brunch or a breakfast meal prep option for the week! It reheats wonderfully.

Chai Maple Roasted Butternut Squash is a delicious non-traditional Thanksgiving side dish or anytime you need something cozy alongside a pot roast.

Vegetarian Paleo Chili is loaded with butternut and sweet potatoes and its unique spice combination makes this a fun addition to your chili collection.

Kale Salad with Roasted Butternut Squash & Apples is a hearty fall salad that's both light, filling, and seasonal.

Apple-Squash Soup with Bacon, Chipotle Lime Squash Soup, & Paleo Indian Butternut Squash Soup are my favorite pureed squash soups!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Squash Sauce for Pasta FAQS

Pumpkin Butternut Squash Pasta Sauce

Yield: About 5 cups

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

I loved that in this Butternut Squash Pasta Sauce, the tomato base takes a backseat to the squash and pumpkin flavors in this fall-inspired pasta sauce! It's also a copycat version of the Autumnal Harvest Pasta Sauce at Trader Joe's.

Print

Ingredients

• ⅓ cup tomato paste
• 1 cup pumpkin puree
• 1 ½ cups cubed butternut squash
• ½ cup coconut milk
• 2 medium carrots, peeled and cut into 1-inch chunks
• ⅓ cup unsweetened applesauce
• 3 Tablespoons pure maple syrup
• 1 teaspoon sea salt
• ½ teaspoon onion powder
• 1 small garlic clove, minced or grated
• 1 Tablespoon lemon juice
• ¼ teaspoon black pepper
• ¼ teaspoon ground sage
• ⅛ teaspoon cayenne pepper
• 1 2-inch sprig of fresh rosemary (or ¼ teaspoon dried)
• 2 Tablespoons ghee or butter (optional)

Instructions

1. In a medium sauce pan whisk together the tomato paste with 2 cups of water. Add the rest of the ingredients (except the ghee/butter). For the rosemary, slide your fingers along the stem in the opposite direction of leaf growth to easily remove the leaves. Give them a mince before putting them in the pot.
2. Bring to a boil, then reduce the heat to medium low and simmer the mixture for 30 minutes. The carrots and squash should be very soft.
3. Use an immersion blender to blend it until smooth. (Use a countertop blender in batches if you don't have an immersion blender.)
4. Add the ghee/butter and stir until completely melted. Taste, and add more salt or lemon juice if you think it needs it.
5. Use immediately or let it cool to room temperature and store it in an airtight container, chilled, for up to a week.

Notes

• The ghee/butter is optional. It gives the sauce a richer flavor, but if you'd like to make this recipe vegan you can use a vegan butter, extra-virgin olive oil, or omit it entirely.

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• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 106Total Fat 6gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 236mgCarbohydrates 13gFiber 3gSugar 7gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Butternut Squash Pasta Sauce appeared first on Perry's Plate.

One of my favorite things to do is recreate restaurant meals at home! Steve and I LOVE Thai food and ate a salmon pineapple curry at a local Asian restaurant that we REALLY loved. (Rice Contemporary Asian in Eagle, ID, if you're local!)

I thought it was interesting that the salmon fillets in the curry was grilled and placed on top instead of cooked with the curry. I loved how the charred flavors of the salmon played off of the sweet pineapple curry.

I've been making Thai-style curries for a while (see the Thai section of my recipe index!). There are a few ingredients in authentic Thai curries that are hard to find, but if you have fish sauce, lime juice, coconut milk (or coconut cream), and a high quality curry paste, it takes you pretty close!

Scared of fish sauce?

If you're scared of fish sauce, don't be. It doesn't give this curry a fishy taste, but a deep, salty umami flavor. If fish sauce is off the table, you could use soy sauce here or tamari (a wheat-free soy sauce).

Curries you find in restaurants here in the States are usually pretty sweet. I like to use coconut sugar to mimic that sweetness, although I don't make mine nearly as sweet. The amount can be up to you. And you can use brown sugar if you don't want to use coconut sugar.

A lot of those hard to find ingredients (curry leaves, galangal, etc) are in the curry paste. Along with ginger, garlic, chilies and other things that you don't have to chop.

Where do I find Thai curry paste?

Mae Ploy is my favorite kind of curry paste. I get Mae Ploy curry paste on Amazon in a 3-pack so I have different kinds. They're also super clean and don't have any additives or fillers.

I like using Panang curry paste in this recipe because it has shrimp in it which compliments the salmon. I'm pretty sure it's what the restaurant version uses, too.

Thai Kitchen also makes easy to find curry pastes for a more mild curry. You can find them in the Asian section of the grocery store in most places.

Is this salmon curry recipe spicy?

Yes, if you use this particular panang curry paste. (Mae Ploy curry pastes tend to run spicier than other kinds.) This curry was too spicy for our kids.

If you wanted to crank it up another notch, add some red pepper flakes or a pinch of cayenne pepper.

Can I use a different kind of curry paste?

Sure! If you like yellow curry paste or red curry paste more, then go ahead and use one of those. Or green curry paste. There are lots of them.

Helpful tips for making curry

A technique I learned from Thai and Indian cooks is to fry the curry paste (or Indian spices) when you make the curry. This wakes up your spices and gives them a richer flavor.

Be sure to use a heat-safe oil like avocado oil or coconut oil.

Another technique I learned from an Indian friend is to reduce some coconut milk along with the fried curry paste at medium-high heat. This also creates a richer tasting curry sauce.

I use full fat coconut milk, but if you prefer light coconut milk you can use that. The sauce might not be as thick or rich tasting, though.

As far as vegetables, I added what the original recipe used: carrots, zucchini, cherry tomatoes, bell peppers, and peas, but you can use any quick-cooking vegetables you like! If you don't like green bell peppers, use red peppers or any other color. Bok choy, small-diced sweet potatoes, or bamboo shoots would also be great in this curry, too.

If you use carrots, which typically take longer to cook, cut them small so they cook faster.

Do I have to use fresh pineapple?

Nope. You can use canned pineapple chunks if you like. I like to add the juice from the can in place of some of the broth, too.

Can I serve this with grilled chicken instead of salmon?

Sure! I would sear the chicken breasts or thighs, but let it simmer and finish cooking in the curry to give the chicken more flavor. Pineapple chicken curry is super tasty.

It doesn't take long for this curry to simmer. Just keep it over medium heat for 12-15 minutes until those carrots (or the longest cooking vegetable you use) is cooked through. Keep the pan uncovered to reduce the sauce some, too.

What kind of basil should I use?

I found Thai basil leaves in our grocery store, but you can use regular sweet basil. They both work well. You don't need to chop them either. Just pull the leaves out and throw them in the pan.

I added more detailed instructions in the recipe card for you!

The pineapple + salmon + creamy curry sauce is such a great combination with tons of flavor. We served ours over jasmine rice, but if you're avoiding grains, use cauliflower rice instead.

My Roasted Cauliflower Rice is easy with frozen riced cauliflower, too. I love it alongside any kind of curry.

This coconut curry salmon recipe would also be good with red curry sauce! I think i'll do that next time. Mmm.

If you like this recipe and are looking for more Thai-inspired curry recipes, try one of these! I have some for stove top, slow cooker, and Instant Pot. They're fantastic one-pot meals that my kids love.

More Thai Curry Recipes on Perry's Plate

Thai Peanut Curry with Ginger Chicken Meatballs -- a fun take on a Thai curry with creamy, nutty sauce and tender meatballs.

Quick Thai Fish Curry with Coconut Rice -- I was surprised how much my kids liked this curry -- especially with my Instant Pot Coconut Rice!

Easy Thai Chicken Curry for Instant Pot -- I like to make this for first-time Thai food eaters. It's a very mild curry with lots of flavor that eases them into Thai cuisine.

Thai Green Curry Zoodles with Shrimp & Broccoli -- A lighter green curry that is a copycat version of one served at Noodles & Co a while back! I love this one in the summertime.

Shredded Red Curry Chicken with Slaw -- This is a great meal prep recipe! Just a big pot of shredded chicken covered in a rich red curry sauce.

Thai Shrimp Curry with Summer Squash -- Another great one for summer when summer squash is abundant. This recipe features a homemade green curry sauce, too, and is great for a weekend cooking project.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pineapple Salmon Curry

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This delicious curry is filled with vegetables, sweet pineapple, a rich coconut curry sauce and topped with a tender grilled salmon fillet! Fancy enough for company and easy enough for a weekend family meal.

Print

Ingredients

For the salmon:

Toggle ingredient group

• 6 4-ounce fresh salmon fillets
• Sea salt
• 3 Tablespoons pure maple syrup

For the curry:

Toggle ingredient group

• 2 Tablespoons coconut oil or avocado oil
• 2-3 Tablespoons curry paste (see note)
• 1 13.5 ounce can of full-fat coconut milk
• 1 cup small diced carrots
• 1 cup chopped zucchini
• 1 bell pepper, any color
• ½ cup cherry tomatoes, halved
• 3 cups chicken or vegetable broth
• 2 Tablespoons fish sauce
• 1 lime
• ⅓ cup coconut sugar
• ½ cup frozen peas
• 1 cup pineapple chunks, fresh or canned
• 2 sprigs Thai basil or sweet basil
• Steamed jasmine rice, for serving

Instructions

1. Sprinkle the salmon generously with sea salt. Brush all of the fillets with maple syrup. Set aside.
2. In a large skillet, heat the oil to medium high heat. Add the curry paste, breaking it up and stirring it with a spatula. Fry it in the oil for a minute or two, then add half of the coconut milk. Cook for another 2-3 minutes, stirring often to combine into a thick sauce.
3. Add the carrots, zucchini, bell peppers, cherry tomatoes, and broth. Bring the mixture to a boil, then reduce heat to medium-low, and simmer, uncovered, for 12-15 minutes until the carrots are cooked through.
4. Meanwhile, preheat your grill or a grill pan on the stove to high heat. When it is hot, add the salmon fillets skin-side up. Sear for 3-4 minutes, then flip them. Cook on the other side for 2-3 more minutes until the salmon is just cooked through and flakes away with a fork. Set aside.
5. To the curry, add the fish sauce, juice from ½ of the lime, sugar, peas, pineapple chunks, and the rest of the coconut milk. Cook for another 5 minutes or so. Remove the basil leaves from their stems and add them to the pan. Taste, and add additional lime juice if you think it needs it.
6. Serve the curry with rice and a salmon fillet on top. If you're avoiding rice, serve it with some cauliflower rice instead.

Notes

1. I like to use panang curry paste (linked below and in the post) for this because it compliments the salmon well. However, it's pretty spicy, and you can use any kind of curry paste you like.
2. If you use canned pineapple chunks try replacing some of the broth with the pineapple juice from the can for extra sweetness.
3. I liked this particular combination of vegetables, but feel free to use whatever quick-cooking vegetables you like. Chop longer-cooking vegetables small (like the carrots).

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• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 627Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 135mgSodium 1001mgCarbohydrates 42gFiber 3gSugar 26gProtein 45g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pineapple Salmon Curry appeared first on Perry's Plate.

Did you know it’s possible to make an amazing (and easy!) beet soup without turning your kitchen into a murder scene? Keep all of that gorgeous fuchsia color contained by using a slow cooker or an Instant Pot.

My recipe pairs sweet beets with tart citrus and a cool & crisp apple slaw for a unique flavor combination! The soup is great on its own as a light meal or in along with a salad.

Why you will love this recipe for Beet Soup

Have I ever told you that my favorite color is beet? I love the deep, purple-y fuchsia of a freshly cut beet and the way they turn everything bright pink.

I have mixed feelings about beets, despite adoring their color. I only a have a handful of beet recipes on my site (linked below!) because deep down I think they taste a little like dirt.

Despite (because of?) their "earthy" flavor, (Which, if we're being honest, is a euphemism for "tastes like dirt") I do think they're delicious under certain circumstances.

Like this beautiful pureed soup!

This recipe is one from my Crock Pot cookbook (The Big Book of Paleo Slow Cooking) which is in the process of being out of print. (sob)

I didn't want it to be gone forever so I wrote up some adaptations for Instant Pot and stovetop and gave it a home here on my site.

Instant Pot Beet Soup Ingredients

This soup is a fun mixture of root vegetables, fruity orange and apple flavor, and a licorice bite from fennel.

(PS. I don't really like fennel normally, but it's REALLY good in this soup. Trust me.)

(P.P.S. And no, I don't make a habit of creating recipes with foods I don't like.)

This pureed beet soup is also paleo, gluten-free, and dairy-free! Also meatless and if you use vegetable stock it's even vegan. For this Beet Puree Soup you will need:

• Beets
• Fennel bulbs
• Shallots
• Carrots
• Dried tarragon
• Apple juice
• Red wine vinegar
• Dijon mustard
• Chicken stock
• Sea salt
• Oranges
• Full-fat coconut milk
• Apple
• Lemon

Beet Soup Recipe Steps

1. Place the beets, half the fennel bulb, shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, sea salt and zest and juice from one of the oranges into your instant pot.
2. Put the lid on your cooker and set it to high pressure for 10 minutes. Let it release steam naturally for at least 5 minutes before releasing pressure manually.
3. Blend the soup until smooth using an immersion blender. Stir in the coconut milk.

Apple and fennel slaw:

1. Thinly slice the apple and the other half of the funnel bulb.
2. Place the apple, fennel, orange juice, lemon juice, and a generous pinch of salt in the bowl. Toss to coat.Serve soup with a couple forkfuls of slaw in each bowl.
   Enjoy the soup with a couple forkfuls of slaw in each bowl!

Instant Pot Beet Soup Tips

• If you can’t get the soup smooth enough with an immersion blender, blend in batches using a countertop blender.
• Use all purple beets if you want to create that beautiful fuchsia color. If you use a mix of purple and golden beets the color might look a little muddy, but it would still taste great.
• Make sure you don’t flip the steam release button as soon as the pressure cycle is over. You might end up with scalding soup sputtering out of the valve. Wait at least 5 minutes.
• If you aren’t avoiding dairy, replacing the coconut milk with heavy cream is a delicious option.

Storing this recipe for Beet Soup

Store your beet soup for up to 5 days in the fridge in an aitight container.

You can also freeze your soup! Just let the soup cool to room temperature, then transfer it to a freezer safe container. I like to use these freezer-safe deli containers for soups.

To reheat your soup, place it on the stovetop for 5-10 minutes or until it’s heated throughout.

More Healthy Beet Recipes on Perry's Plate

The Best Borscht Recipe -- it really is. It's the recipe that helped me give beets a chance. I even made it for a native Russian and he said it was better than his mother's.

Sauteed Beets with Balsamic Orange Glaze is a bomb Thanksgiving side. Or any time of the year side.

Superfood Beet Brownie Bowl is a tasty breakfast or healthier option for a dessert! Turns out beets make great brownies. I love these beet brownies over some chia pudding topped with berries, nuts, and chocolate.

Candy-Striped Beet & Carrot Slaw makes a nice, cool side dish alongside just about any beef or chicken dish. If you can find candy-striped beets, you'll love their pink and white striped insides!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beet Puree Soup FAQs

Recipe for Beet Soup

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Beet soup is such an impressive looking soup with its vibrant color! It's so easy, though -- just toss everything into your Instant Pot and blend it up when it's all cooked! The apple-fennel slaw is the perfect topping, too.

Print

Ingredients

• 2 pounds beets, peeled and cut into 1-inch pieces
• 2 fennel bulbs
• 2 shallots, peeled and sliced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 teaspoon dried tarragon
• 2 cups unsweetened apple juice
• ¼ cup red wine vinegar
• 2 teaspoons Dijon mustard
• 3 cups chicken stock
• ½ teaspoon sea salt
• 2 medium oranges
• 1 14-ounce can full-fat coconut milk
• 1 large apple
• 1 lemon

Instructions

1. Place beets into the insert pot of your Instant Pot.
2. Trim the long stems off of the fennel bulbs and set them aside. Cut the bulbs in half, and slice thinly. Place half of the slices into the Instant Pot. Place the other half in a medium bowl and set it aside.
3. Place the shallots, carrots, tarragon, apple juice, vinegar, mustard, stock, and sea salt into the cooker. Add the zest and juice from one of the oranges to the cooker as well.
4. Put the lid on your cooker and set it to high pressure for 10 minutes. Let it release steam naturally for at least 5 minutes before releasing pressure manually.
5. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk. Taste, and add more salt, if necessary. Cover and let it stay warm while you get the slaw ready.
6. Slice the apple thinly (peeling not necessary) and add it to the bowl with the reserved sliced fennel. Add ½ of the juice from the other orange, ½ of the juice from the lemon, and a generous pinch of salt to the bowl. Toss to coat.
7. Serve soup with a couple forkfuls of slaw in each bowl.
   

Notes

Slow Cooker instructions: Follow the recipe the same way, but increase the chicken stock to 4 cups. Add the ingredients to a 4 or 6 quart slow cooker. Cook for 6-7 hours on low (or 4-5 hours on high). Blend and stir in coconut milk as directed.

Stovetop instructions: Bring all of the soup ingredients (except coconut milk) to a boil in a large soup pot and simmer for 20-25 minutes or until the beets are cooked through and soft. Blend, add the coconut milk, then serve with slaw.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 266Total Fat 12gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 415mgCarbohydrates 37gFiber 6gSugar 25gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Beet Puree Soup with Fennel & Citrus (Instant Pot or Slow Cooker) appeared first on Perry's Plate.