colleenmomof2
Well-known member
Needs more salt. Gouda on top of soup was good but Parmesan was better. Will make next time with additional salt and a bit more veggies. This can be made on the stove-top - tons of recipes making much larger quantity than will fit in Instant Pot. Colleen
TIPS/NOTES for next time smileys/wink.gif
- Instant Pot Pasta Guide: Take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes.
- NEXT TIME CONSIDER ADDING:
Double the vegetables for more stew-like
Shaved Brussels sprouts (cook or roast them first or they can add a little bitterness to the otherwise savory pasta)
Substitute chicken sausage
Roasted peppers and/or artichoke hearts
Substitute 1 cup half-and-half for 1 1/2 cups OR use milk/heavy cream
Add 3 ounces cream cheese, cubed
Add 6 slices bacon cooked crispy (@400 degree oven for 15 minutes)
- Substitute for dry Italian Seasoning:
* 1/4 cup minced fresh basil
* 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
- Substitute this cheese mixture stirred into soup in place of the 1/2 cup parmesan cheese:
* 1 cup mozzarella cheese, shredded
* 1/4 cup Parmesan cheese, shredded
* 1/4 cup provolone cheese
* 1 cup cottage cheese
Stir together mozzarella, parmesan and provolone - reserve 1/4 cup for garnish. Blend 1 cup of cottage cheese in a blender or food processor with the 1 cup of Italian blend cheeses. Stir into soup along with chicken and spinach
- Garnish with:
* Gouda, parmesan, or mozzarella cheese
* 15-20 basil leaves, sliced
* 3 ounces sun-dried tomatoes, chopped
* Fresh tomatoes, chopped
* chopped fresh thyme or parsley
* pinch of nutmeg
* red pepper flakes
* crisp bacon bits
* Creamy Topping (recipe below)
Italian Chicken Lasagna Soup - Instant Pot (adapted from several recipes)
EVOO and/or butter for pan
1/2 cup chopped onion +1 green onion sliced
1 rib of celery, chopped
1-2 tsp of garlic minced (recommend 2)
4 oz mushrooms, sliced
1 large carrot, chopped
1/2 medium zucchini, sliced and halved
1/2 cup dry vermouth
1/4 cup of flour
5 cups of chicken stock (I used 3+2 of TJ Veg stock)
1 cup of water
3 TBS corn starch
1 tsp salt (probably need 2 tsp and/or bouillon)
Several shakes Penzy's Red and Black (and/or red pepper flakes)
2.5 tsp dry Italian Seasoning (can sub fresh - see tips)
1lb of rotisserie chicken, shredded
5 whole lasagna noodles, break into pieces
2 bay leaves
12 oz of baby spinach - can slice in half/thirds
1 1/2 cups of half and half (used 1 cup Fat Free plus 1/2 cup regular half and half)
1/2 cup Parmesan cheese (leave out or substitute other cheeses for richness)
Turn Instant Pot to Simmer and saute the celery and onion. Once softened, add garlic and stir for 1 min more. Remove from bowl.
Add more oil/butter to Pot with mushrooms, zucchini and carrots and stir. Add vermouth stirring to release fond.
Once vermouth has reduced, sprinkle in your flour, spices, salt and pepper, along with some stock to moisten. Stir together for a couple minutes to cook flour. Stir in 5 cups of stock.
Dissolve corn starch in the one cup of water and stir it into Instant Pot. Add in the chicken, bay leaves, broken lasagna noodles, stirring to mix well.
Cancel Simmer, close the lid and cook on Manual High for 5 minutes, adjust vent to closed. Once the timer goes off let the pressure Naturally Release for 7 minutes and then carefully Quick Release. Stir the mixture in Instant Pot before adding in your cheese(s), spinach and half and half, stirring until spinach is wilted. Serve with suggested garnishes.
CREAMY TOPPING
* 2 cups ricotta cheese
* 1 teaspoon dried basil
* Salt and pepper to taste
* 1/2 cup freshly grated Parmesan cheese
* 1 cup shredded mozzarella cheese
Stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses. Portion some into each bowl, with or without garnishes, and serve
TIPS/NOTES for next time smileys/wink.gif
- Instant Pot Pasta Guide: Take the al dente cooking time on the pasta package, cut the time in half and subtract two more minutes. For instance, for pasta that cooks al dente in 12 minutes, the pressure cooker time will be 4 minutes. Round up for 1/2 minutes.
- NEXT TIME CONSIDER ADDING:
Double the vegetables for more stew-like
Shaved Brussels sprouts (cook or roast them first or they can add a little bitterness to the otherwise savory pasta)
Substitute chicken sausage
Roasted peppers and/or artichoke hearts
Substitute 1 cup half-and-half for 1 1/2 cups OR use milk/heavy cream
Add 3 ounces cream cheese, cubed
Add 6 slices bacon cooked crispy (@400 degree oven for 15 minutes)
- Substitute for dry Italian Seasoning:
* 1/4 cup minced fresh basil
* 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
- Substitute this cheese mixture stirred into soup in place of the 1/2 cup parmesan cheese:
* 1 cup mozzarella cheese, shredded
* 1/4 cup Parmesan cheese, shredded
* 1/4 cup provolone cheese
* 1 cup cottage cheese
Stir together mozzarella, parmesan and provolone - reserve 1/4 cup for garnish. Blend 1 cup of cottage cheese in a blender or food processor with the 1 cup of Italian blend cheeses. Stir into soup along with chicken and spinach
- Garnish with:
* Gouda, parmesan, or mozzarella cheese
* 15-20 basil leaves, sliced
* 3 ounces sun-dried tomatoes, chopped
* Fresh tomatoes, chopped
* chopped fresh thyme or parsley
* pinch of nutmeg
* red pepper flakes
* crisp bacon bits
* Creamy Topping (recipe below)
Italian Chicken Lasagna Soup - Instant Pot (adapted from several recipes)
EVOO and/or butter for pan
1/2 cup chopped onion +1 green onion sliced
1 rib of celery, chopped
1-2 tsp of garlic minced (recommend 2)
4 oz mushrooms, sliced
1 large carrot, chopped
1/2 medium zucchini, sliced and halved
1/2 cup dry vermouth
1/4 cup of flour
5 cups of chicken stock (I used 3+2 of TJ Veg stock)
1 cup of water
3 TBS corn starch
1 tsp salt (probably need 2 tsp and/or bouillon)
Several shakes Penzy's Red and Black (and/or red pepper flakes)
2.5 tsp dry Italian Seasoning (can sub fresh - see tips)
1lb of rotisserie chicken, shredded
5 whole lasagna noodles, break into pieces
2 bay leaves
12 oz of baby spinach - can slice in half/thirds
1 1/2 cups of half and half (used 1 cup Fat Free plus 1/2 cup regular half and half)
1/2 cup Parmesan cheese (leave out or substitute other cheeses for richness)
Turn Instant Pot to Simmer and saute the celery and onion. Once softened, add garlic and stir for 1 min more. Remove from bowl.
Add more oil/butter to Pot with mushrooms, zucchini and carrots and stir. Add vermouth stirring to release fond.
Once vermouth has reduced, sprinkle in your flour, spices, salt and pepper, along with some stock to moisten. Stir together for a couple minutes to cook flour. Stir in 5 cups of stock.
Dissolve corn starch in the one cup of water and stir it into Instant Pot. Add in the chicken, bay leaves, broken lasagna noodles, stirring to mix well.
Cancel Simmer, close the lid and cook on Manual High for 5 minutes, adjust vent to closed. Once the timer goes off let the pressure Naturally Release for 7 minutes and then carefully Quick Release. Stir the mixture in Instant Pot before adding in your cheese(s), spinach and half and half, stirring until spinach is wilted. Serve with suggested garnishes.
CREAMY TOPPING
* 2 cups ricotta cheese
* 1 teaspoon dried basil
* Salt and pepper to taste
* 1/2 cup freshly grated Parmesan cheese
* 1 cup shredded mozzarella cheese
Stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses. Portion some into each bowl, with or without garnishes, and serve