Small Batch Chicken Broth In A Mini Pressure Cooker (Whole 30)


Calling all mini pressure cooker (3 1/2 quarts or less) owners.  There is finally someone creating pressure cooker recipes just for you.   Christina Lane, of Dessert For Two, is pressure cooking’s newest fan and she is creating small batch recipes for her Instapot mini and sharing them with us.

I really like this recipe because it is almost impossible to find a broth without sugar or soy in it. Why? Why? Why?   The batch makes enough for one reasonably sized batch of soup.

A Small Batch of Chicken Broth In The Pressure Cooker


Stuffed Pepper Soup (Whole 30)


I have been trying to write the post for this recipe for the last two days and it’s just not happening.  So just enjoy the comforting soup on some of the coldest days January can throw at us.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.


Coconut Tomato Soup

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I am never going to be the kind of person who spends hours on Sunday meal prepping for the week. My Sundays are just too busy for that even when all I do is lay in bed watch back to back to back episodes of Choppped all day. Don’t judge. It gets cold here in North Dakota and sometimes the best t way to spend the day is in bed, under the covers binge watching Chopped.

When my work schedule shifted, leaving me no time to cook after work, not even with my pressure cooker, I knew I needed to find a better way of meal prepping, somewhere between none and most of my day off doing it. I decided that instead of cooking after I got home from work, I would simply gather all my ingredients and tools (I am forever trying to find my can opener) and put them in one place. I would chop any vegetables that needed chopping and put them in the fridge. I would measure any spices I needed and leave them on the counter. That way all I would need to do in the morning is get cooking. Prepping this way only takes about 5-15 minutes in the evening, depending on the recipe. In the morning, I can throw it all in the pressure cook and go about my day or take 20 minutes and cook things on the stove.

Coconut Tomato Soup

adapted from Two Sleevers

1 (14.5 oz) can full fat coconut milk

1 red onion, diced

1 (14.5 oz) can diced tomatoes

¼ cup cilantro, chopped

1 tsp garlic, minced

½ tsp salt

½ tsp cayenne

1 tsp turmeric

1 TBS honey

Place all ingredients in the pressure cooker and cook on high for 5 minutes. Use a quick or natural release.

Pressure Cooker Pizza Soup with Greens (Whole 30)

I had all kinds of plans for the blog this week but then the dreaded allergies attacked my face with a vengeance.  Seriously, I look like I have been on a week long bender.  My eyes are red and puffy.  My nose is brighter than Rudolf’s.  My eyes are watering.  My nose is running and it feels like an elephant is sitting on my chest.  I sneezed so much and so hard the last two days I gave myself a horrible headache that just won’t go away.  It totally derailed any big attempts at cooking and photographing for the blog.

I am trying not to be a big baby about this because on the grand scale of things it isn’t cancer or Alzheimer’s or anything serious.  In fact, this is the first time since my Whole 30, in April, I have been bothered by my allergies at all.  I should be grateful.  Instead I am sitting here feeling miserable and very, very sorry for myself and I want the world to know it so here I am posting a whiney, crybaby post.  Tune in next week to my next post for our regularly scheduled non whiney, crybaby post.

I did manage to throw a soup into my pressure cooker.  The recipe came from my new cookbook, The Big Book of Paleo Slow Cooking.  I love slow cooking cookbooks because the recipes are usually, easily adapted for use in the pressure cooker.

Pressure Cooker Pizza Soup with Greens

1/2 bell pepper, diced

4 white mushrooms, diced

3/4 cup pepperoni, diced

1 large carrot, peeled and diced

2-3 leaves kale, ribs removed and cut into small pieces

1 1/2 tsp dried minced onion

1/2 tsp garlic powder

8 oz can tomato sauce

1/2 tsp Italian seasoning

1/8 tsp oregano

Pinch crushed red pepper flakes

2 cups chicken broth

Place all ingredients in a 6 quart pressure cooker.  Lock the lid.  Bring to high pressure.  Cook for 2 minutes.  Quick release the pressure.

Whole30 Day Day 11 Audrey’s Princess Diana Carrot Soup


Todays recipe comes from my friend, Audrey’s, blog, Lady Melady My Castle My Food.  Audrey’s blog is packed with recipes for what I call real people food.  I can go to her blog anytime of day and find a recipe for things I already have on hand and for the time I have to cook.  Her food is always tasty.  I have a pile of her recipes in my to adapt file and have already adapted many of my favorite Lady Melady recipes for one or two.

In addition to being a great cook and an awesome blogger, Audrey is an awesome person.  After talking back and forth on our blogs, we discovered that we live about an hour away from each other.  We decided we absolutely had to meet.   Once we did we discovered we had a lot more in common than a love of food and blogging.  It’s always fun when we get together.  It is also nice to have one friend who understands the cooking and blogging thing as most of my friends and family look at my cooking and blogging as that weird thing that Julie does.

Audrey’s Princess Diana carrot soup is one of my favorite soup recipes.  It is deceptively simple.   Just looking at the recipe you think it’s going to be bland and boring because there are no added spices and herbs beyond salt and pepper.  Then you taste it and realize simple doesn’t mean bland and boring.  It is an amazing soup.

Princess Diana Carrot Soup

2 tablespoon olive oil or ghee (to make it Whole30 compliant)
1 medium onion; chopped
2 1/2 cup chicken broth (check ingredients to make sure it’s Whole30 compliant)
1 pound carrot; peeled, sliced
1 3/4 cup potato; peeled, diced
1 1/2 cup milk (I used coconut milk to make it Whole30 compliant)
salt and pepper; to taste

Peel and slice carrots about 1/2″ thick. Peel and dice potatoes in 1″ cubes.Saute onions in margarine in a kettle. Add broth, carrots, potatoes.Bring to a boil; simmer 10-15 minutes or until carrots tender.Puree half of mixture in blender with milk. Return to kettle and heat through, making sure it does not boil (milk will curdle). Season to taste.  Note:  I make this soup the day before it I want to eat it.  I don’t want to put hot soup into a blender.  It won’t end well.  Besides it tastes even better on the second day.