Instant Pot Early Autumn Soup

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Making soup in the Instant Pot is one of my favorite meals to make. Not only is it soup-er nourishing (see what I did there) and comforting (especially on those cool autumn evenings), I can utilize almost any vegetables I have on hand.

The fact that InstantPot cooking it’s mostly a hands-off process, it’s great for busy week-nights … just get it started and walk away! No worrying about getting the stovetop temperature just right or it boiling over. No babysitting my dinner. Plus, it makes plenty for leftovers!

This simple, nourishing soup made with acorn squash, zucchini and ground beef is the perfect early autumn comfort-food. It’s AIP, Paleo and Whole 30 compliant.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Early Autumn Soup

Instant Pot Early Autumn Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 31 minutes
Total Time: 31 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This simple, nourishing soup made with acorn squash, zucchini and ground beef makes a perfectly cozy early autumn breakfast lunch or dinner.

Ingredients

Instructions

  1. Prep the onion, garlic, acorn squash and zucchini.
  2. Turn the Instant Pot to sauté mode and add a small drizzle of avocado oil, lard or tallow to the insert.
  3. Once hot, add the onion and garlic to the pot and sauté, stirring occasionally for 3-5 minutes, or until onions have softened and are translucent.
  4. Add the ground beef and sauté until almost cooked through, about 5 minutes.
  5. Turn the Instant Pot Off (push cancel).
  6. Add the acorn squash, zucchini, all-purpose seasoning, sea salt and bone broth to the pot, and give it a quick stir. Close the lid and make sure the release valve is set to “seal.”
  7. Set to high pressure for 6 minutes.
  8. When the cooking cycle is complete, allow the pressure to naturally release for 15 minutes before doing a quick release. Be sure to use a towel to cover the valve, to prevent splatters and burns.
  9. Give the Early Autumn Soup a quick stir and ladle into bowls to serve.

Notes

STORAGE:

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.

Reheat on the stove top until warm, or in the microwave on high for 2-3 minutes, stirring halfway through.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

Chicken Noodle Soup

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Everybody loves chicken noodle soup. It is the thing you think of when you feel a cold coming on. It’s what you eat when the weather outside is frightful. Nothing nourishes and comforts quite like a warm and cozy bowl of chicken noodle soup.

This easy stovetop Chicken Noodle Soup is a comforting classic, made autoimmune-friendly thanks to Jovial Cassava Fusilli. It doesn’t get much easier than 10 ingredients!

NOTE: If you’re sensitive to cassava for some reason, try using spiralized zucchini (or other squash/sweet potatoes) instead! (For best texture, be sure not to make your zucchini noodles too skinny and avoid overcooking them in the soup)
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aiprecipecollection.com / AIP Recipes Chicken Noodle Soup

AIP Chicken Noodle Soup

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
An easy stove-top AIP Chicken Noodle Soup recipe that's perfect for a cozy winter meal. A comforting classic - simple to make and only requires 10 ingredients!

Ingredients

Instructions

  1. Add 2 Tbsp avocado oil to your Dutch oven or large stock pot and heat over medium heat.
  2. Add onion, garlic, celery, carrots, Italian seasoning and sea salt.
  3. Sauté for 3-4minutes, stirring occasionally.
  4. Add cubed chicken and continue sautéing for another 3-4 minutes.
  5. Add broth, cover and bring to a low boil. Adjust stovetop temperature as necessary.
  6. Once it reaches a low boil, continue to cook, covered, for 15 minutes.
  7. If you plan on having leftovers, please see notes below before proceeding.
  8. Add Jovial cassava fusilli to the pot and continue to cook at a low boil, stirring frequently for 10-12 minutes, or until the noodles reach desired tenderness. Enjoy.

Notes

STORAGE & NOODLES:

Leftovers will save in an airtight container in the fridge for 3-5 days. The noodles, however, will continue to absorb liquid as they store, so they may get soggy. For best results, if you plan on saving leftovers, make the recipe up to step 6 and wait to add the noodles. Heat leftovers on the stovetop until warm, then add the desired amount of noodles and boil for 10-12 minutes or until noodles reach desired tenderness.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Hearty Chicken Vegetable Soup

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This Hearty Chicken Vegetable Soup is what comfy, cozy winter dreams are made of.

This simple beginner recipe is AIP, Paleo, Whole30 and comes together quickly in the Instant Pot.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Hearty AIP Chicken Vegetable Soup

Hearty Chicken Vegetable Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This Hearty Chicken Vegetable Soup is what comfy, cozy winter dreams are made of.

Ingredients

  • 1 lb - chicken breasts
  • 3 - celery stalks, cut into 3/4” chunks
  • 3 - large carrots, cut into 3/4” chunks
  • 1 - large parsnip, cut into 3/4” chunks
  • 2 - small white sweet potatoes (or one large), peeled and cut into 3/4″ chunks
  • 2 - green onions, sliced
  • 1 tsp - each of sea salt, dried thyme, oregano and parsley
  • 4 cups - bone broth or water
  • 1/2 cup - frozen spinach (or a few handfuls of fresh spinach, roughly chopped or torn)

Instructions

  1. Add all ingredients, except the spinach, to the bowl of an Instant Pot
  2. Seal and set the pressure to high for 15 minutes.
  3. Depending on your Instant Pot, it will take about 20 minutes to come to pressure. Once the 15 minute timer is complete, let the pressure release naturally for about 20 minutes, and then use a towel or a long-handled wooden spoon to open the pressure release valve (be careful not to burn yourself on the steam!).
  4. Remove the chicken breasts to a plate and shred with two forks.
  5. Return the shredded chicken to the Instant Pot and add the frozen spinach.
  6. Cover and seal, but do not turn back on. Let sit for a few minutes for the spinach to warm up (or wilt, if fresh). Stir and serve!

Notes

STORAGE:

Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

SLOW COOKER:

If you prefer to use a slow cooker, cook on low for about 5 hours and then proceed to step 4.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Instant Pot Bone Broth

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This simple recipe makes the most delicious, versatile, cost-effective bone broth in an Instant Pot.

Use your Instant Pot bone broth to add a boost of collagen and nutrients to soups, stews, casseroles, gravies and more! I personally enjoy it just for sipping – it’s great for gut health. 

Simply toss everything into the Instant Pot and walk away.

Have questions about bone broth? Check out my Bone Broth 101 article – click here.

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aiprecipecollection.com / AIP Recipes Instant Pot Bone Broth

Instant Pot Bone Broth

Prep Time: 5 minutes
Cook Time: 3 hours
Additional Time: 30 minutes
Total Time: 3 hours 35 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
The most delicious, budget-friendly way to enjoy plenty of gut-healing bone broth for your healing diet.

Ingredients

  • Roughly 2 lbs - bones (organic, pasture-raised)
  • 1 - large onion, peeled and quartered
  • 1 - bay leaf
  • 1 tsp - sea salt
  • 1 Tbsp - apple cider vinegar
  • About 13 cups - filtered water (enough water to come just below max fill line)

Instructions

  1. If bones have not been previously roasted*, place bones on a roasting pan and roast at 425ºF for 30-45 minutes, or until bones are browned, but not burned.
  2. Add bones, onion, bay leaf, sea salt and apple cider vinegar to your Instant Pot
  3. Use filtered water to fill the Instant Pot to just below the max fill line (mine took about 13cups of water but this will vary depending on the size of your appliance).
  4. Seal the Instant Pot and set to high pressure for 3 hours. It will take a while for it to come to pressure (mine took 30 minutes).
  5. Once the cooking cycle is complete, allow the pressure to release naturally (mine took about an hour to release the pressure naturally).
  6. Remove and the bones and onion (discard or set aside and use for a second batch**), and use a fine mesh strainer to strain the bone broth into a large stockpot or directly into mason jars.
  7. Allow to cool to room temperature before sealing and placing in the fridge.
  8. As the broth cools, a layer of fat will likely form on the top. Just remove it with a spoon and discard.

Notes

STORAGE:

Your Instant Pot bone broth will store in the fridge for up to 5 days, or in the freezer for up to 6 months.

If you plan on freezing your bone broth in glass containers, it helps prevent breakage if you cool it in the fridge before transferring to the freezer, making sure to use shoulder-less jars. (Learn more about food storage basics in my dedicated post - click here)

BONES:

* Yes, you can use bones from a previously roasted chicken - this is a great way to save money! If you're using chicken bones that haven't been cooked, you can roast them, but I personally don't bother because it saves time and I enjoy the flavour better this way. Experiment and decide for yourself when it comes to chicken bones, but I definitely recommend roasting beef bones for the best flavour profile.

** If you’d like to get the most out of your bones, you can use them for up to two batches of Instant Pot bone broth. The second batch will be more clear and less gelatinous. Heftier bones (such as beef bones) work best for this.

LEARN MORE:

Not all broth will gel, so don't panic if it doesn't. Learn more about bone broth (including where to buy bones) in my dedicated post - click here.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

Zuppa Toscana

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This AIP Zuppa Toscana requires just 6 ingredients and cooks up quickly in the Instant Pot for a weeknight AIP or Paleo friendly meal that will knock your socks off.

If you don’t have an Instant Pot, no worries, you can find stove-top and slow cooker/crock pot instructions at the bottom of the recipe card.

I hope you enjoy this delicious comfort food … it’s one of my favourites!

aiprecipecollection.com / AIP Recipes Zuppa Toscana

Zuppa Toscana with Only 6 Ingredients!

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This fast and easy AIP Zuppa Toscana will quickly become one of your favorite comfort foods.

Ingredients

Instructions

  1. Prep your ingredients. Chop the sweet potato and kale, and slice the bacon.
  2. Pre-measure the seasonings into a small bowl.
  3. Set your Instant Pot to sauté mode and add a small drizzle of avocado oil to the insert.
  4. Once your Instant Pot is warmed up, add chopped bacon, ground pork and sauté - stirring occasionally until browned and cooked through.
  5. Add all the herbs and seasonings - stir to incorporate.
  6. Turn the Instant Pot off.
  7. Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.
  8. Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).
  9. Add kale and coconut milk (if using - I highly recommend it for extra creaminess and depth of flavour). Stir, cover and let stand for about 10 minutes, or until the kale is wilted.
  10. Serve warm.

Notes

WHITE SWEET POTATOES: If you can’t find white sweet potatoes, you can sub an equal amount of regular orange sweet potatoes, parsnips or rutabagas, but the flavor will be different. If you tolerate potatoes, you could also swap in regular potatoes like Yukon Gold.

STOVE-TOP: You can also make this on the stovetop if you don’t have an Instant Pot. Just use a large soup pot or dutch oven and follow step 1. For step 2, instead of setting to high pressure, just set to a medium simmer and cook, stirring occasionally - for about 30 minutes, or until the sweet potatoes are cooked through. Then proceed to step 3.

SLOW COOKER: You can also make this in the slow cooker. Just brown your bacon and pork in a pan on the stovetop, and then proceed to step 2. Set your slow cooker to low for 4-5 hours, or until the sweet potatoes are cooked through, and then proceed to step 3.

* Coconut milk is used in this recipe to make it dairy free and AIP-friendly. If you don’t like coconut milk or you don’t tolerate it, you could swap it for cow’s milk (this would no longer make it dairy free or AIP), or a nut milk (this would be Paleo-friendly, but no longer AIP-friendly). You can also just leave it out. This Zuppa Toscana is still delicious with or without coconut milk.

** This Zuppa Toscana recipe was designed to be super simple, but if you prefer the taste of fresh onion and garlic, go for it! Just add them in with the bacon and ground pork and sauté a bit before proceeding to step 2.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.