SLOW COOKER/INSTANT POT WHITE BEAN SOUP

SLOW COOKER OR INSTANT POT WHITE BEAN SOUP
https://www.budgetbytes.com/slow-cooker-white-bean-soup/

We really liked this.  We had a 2# bag of navy beans so we doubled.  I like to presoak the beans and then cook for about 2 minutes in instant pot and then rerinse again.  Then make soup as usual. I think this helps with flactuation.  We didn't have quite enough of the carrots and celery so might be enough next time or it could have more. Made Easy Crusty Vegan Bread recipe.  Went really well with it.  Did in instant pot for 25 minutes and added less water because they were presoaked and cooked.  I just put enough until it covered the beans.  Did have some vegetable stock in the fridge so added as much as I had.  Forgot to add salt at the end, so we just put some in each individual serving.

2 Tbsp olive oil - didn’t add
4 cloves garlic - used minced 
1 yellow onion 
4 carrots (about 1/2 lb.) 
4 ribs celery 
1 lb. dry navy beans
1 bay leaf 
1 tsp dried rosemary - 1 drop essential oil
1/2 tsp dried thyme - 1 drop essential oil
1/2 tsp smoked paprika 
Freshly cracked black pepper (15-20 cranks of a pepper mill) 
6 cups water 
2 tsp salt, or to taste 

INSTRUCTIONS
Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.  Serve the soup hot with crackers or crusty bread for dipping.

TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
----
8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

POTATO SOUP

We loved this soup.  It is so hearty and keeps you full.  Nice on a cold day.  I put it in the instant pot about 1:30 and did crock pot setting.  We ate it about 5:30 pm.  Everything was soft.  We cooked bacon and crumbled in each serving.  Also put in chopped chives.  For the leftovers we haven’t put in bacon.  Good without.

1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
---
1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional

Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).


https://temeculablogs.com/instant-pot-potato-cheese-soup/

CHICKEN IN A POT - CROCKPOT OR OVEN OR INSTANT POT

CHICKEN IN A POT
We loved this recipe!  Used leftovers to make soup.  Found in crock pot cookbook pg. 168.

UPDATE: A co-worker (Cindy Crump) told me how she likes to do this.  I made it and YUM!  I need to make this more.  In roasting pan at 350 put a full size chicken some peeled cut up potatoes and carrots (cut carrots small).  Put oil on bird and top with salt, pepper, Italian seasoning and paparika.  Cook for 2 hours.  It was so tasty the skin on top got crispy and the potatoes on top were roasted. Yum!  We had with blueberry biscuits.

2 carrots, sliced
2 onions, sliced
2 celery ribs, cut in 1" pieces
3 # chicken, whole or cut up
2 tsp salt
1/2 tsp pepper
1 tsp dried basil
1/2 cup water or chicken broth

Place vegetables in bottom of slow cooker.  Place chicken on top of vegetables.  Add seasoning and water. 

Cover.  Cook on Low 8-10 hours or High 3 1/2-5 hours (use 1 cup liquid if cooking on High).

Note: To make this a full meal, add 2 medium-sized potatoes, quartered, to vegetables before cooking. 

ANOTHER RECIPE
Found this on Pinterest
We all really liked it.  Put it in the instant pot frozen. Just rubbed the mixture on it.  I used two drops of thyme essential oil.  Did pressure cooker 11 minutes but could have done 10.  Can save the juice for soup or any recipe that needs a broth.

1/2 tsp each salt, pepper, onion powder, thyme (or essential oil drops), basil, paprika
1 tsp garlic powder
3/4 cup water (or chicken broth) in bottom of instant pot 

BBQ BEEF SANDWICHES

BBQ PULLED PORK SANDWICHES
We had these with the Cluff family while in Rexburg.  We love this recipe.  See the post The Best BBQ Sauce http://lncookbook.blogspot.com/2013/10/the-best-barbecue-sauce.html for the sauce (for bottled our favorite is Sweet Baby Rays).  I got a really big roast and made enough for smothered burritos.
http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html

Also it is good to use the leftovers on top of a green salad or as part of nachos.

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

DIRECTIONS

1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

INSTANT POT BBQ BEEF
We all really liked this.  Cooked in the instant pot in 60 minutes!  It was very tender.

Cut pork roast into 6 pieces.  Rub on dry rub.  Put 2 T oil in instant pot and put on saute setting.  Cook each side for 3 minutes.  Take out meat and pour in 14 oz BBQ sauce that has been mixed with 1.5 cups water.  Scrap bottom of pan.  Then put meat back in a cook on high pressure for 60 minutes.  Let it natural release then take out and shred.

Dry Rub:
2 T brown sugar
2 tsp chili powder
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 - 1/2 tsp cinnamon (could try one drop of essential oil)
1 tsp kosher salt


BBQ BEEF SANDWICHES
This recipe came from the Ott's. It is really easy and very good. Makes a lot - would be a good to feed company.
3lb roast (pork or beef)
1 c. water
2 beef bouillon cubes (really good with 4 tsp of better than boullion)
---
1 tablespoon minced onion
1 15 oz. can tomato sauce
1/4 c. brown sugar
1/4 c. catsup
1/4 c. mustard
dash of Worcestershire sauce
---
hoagies or rolls
sliced cheese

Put roast in the crock pot with the water and bouillon cubes and cook on low heat for 8-10 hours until tender.Shred meat and retain 1 c. of juices from cooking. Add remaining ingredients to shredded meat and give it a stir. Put back in crock pot and cook on low 3-4 hours or high 1 1/2 - 2 hours. Serve on rolls w/cheese and enjoy.

ROOTBEER PORK
This is a good recipe too.
http://fabulesslyfrugal.com/2013/01/root-beer-pulled-pork-recipe.html

• 1 medium onion, chopped
• 1 garlic clove, minced
• ½ cup ketchup
• 1/3 cup cider vinegar
• 1 (4 ounces) tomato paste
• 1 tablespoon paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 (12 ounce) can or bottled root beer (do not use diet root beer)
• 4 lbs boneless pork shoulder roast
• 12 buns

Instructions

In a slow cooker, mix everything together except the pork.

Add the pork, stir well, and cover.

Cook on low for 8-10 hours.

An hour or two before it is done shred the pork with two forks in the slow cooker.

Mix well. The sauce will be a little runny but the longer you let the meat sit the more it will soak up the juices.