Potato Leek Veggie

Soup  Total time: 50 minutes 

Servings: 2

 Nutritional Information: calories 193; carbs 9g; protein 8g; fat 8g 


1 ½ leeks (chopped) 

2 large potatoes (chopped) 

2 ½ cups veggie broth 

1/3 cup white wine 

¾ cup half and half 

1 ½ cups of water 

2 teaspoons of butter 

1 bay leaf A pinch of salt 


Select SAUTÉ on the Instant Pot, add butter and allow it melt and get hot, then add leeks and sauté for 2-3 minutes. 

Pour the white wine and vegetable broth into the pot and stir, then add the bay leaf, potatoes and salt. 

Close the pot, cook using the MANUAL setting for 10 minutes on high pressure. When it is done do a quick release, open the pot and blend using a hand blender to get a creamy and smooth consistency. 
Food is ready!

Mushroom Chicken Noodle

Soup  Total time: 45 minutes 

Servings: 4 

Nutritional Information: calories 520; carbs 340g; protein 40g; fat 20g 

8 oz. of egg noodles

6 white button mushrooms (diced) 

2 chicken breasts (skinned and deboned) 

6 cups of chicken stock 

1 tablespoon of olive oil 

2 large carrots (diced) 

4 cloves of garlic (minced) 

1 stalk of celery (sliced) 

1 medium onion (chopped) 

1 bay leaf 


Set the Instant Pot to SAUTÉ, add olive oil and allow it get hot, then add the onions, garlic and mushrooms, with salt and pepper to taste. 

Stir continually and let it cook for 3 minutes, then add the chicken stock, carrots, celery, bay leaf and chicken breasts into the pot. 

Close the pot and cook manually for 7 minutes on high pressure, let the pressure be released naturally when the time is up. 

Open the cooker and select the SAUTÉ setting again, then add the egg noodles and let it cook for 4 minutes while stirring.