Posts tagged: Celery

13 Bean Soup

By , August 31, 2013

Submitted by Julie S.


  • 1 1/2 c. 13 Bean Soup Mix (mixed beans/peas/lentils) Ham Bone
  • 1 onion chopped
  • 1 15oz can diced tomatoes
  • 2-3 carrots diced
  • 2 ribs of celery diced
  • 1-2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper


  1. Soak beans in water overnight (or boil water, remove from stove and place beans for 1 hour to soak).    Drain and rinse the beans.
  2. Put the ham bone and beans in the Instant Pot with just enough water to cover.  Seal pot and cook on Bean/Chili setting.
  3. Press the Keep Warm/Cancel button, release pressure naturally, then remove lid.
  4. Remove the ham bone, add remaining ingredients and stir.
  5. Seal pot and cook on soup setting, adjusted down to 20 minutes.
  6. Place damp, cold cloth on top of the lid to absorb heat and speed the natural pressure release.
  7. Open pot and enjoy!


Savory Black Beans subtly flavored with Ham Shank

By , February 13, 2013

Savory black beansSubmitted by Kay A.

For the investment in planning time, you will get a savory, healthy pot of black beans that are versatile to serve. These beans are savory, not spicy. If you want spicy, you will need to add heat to the recipe.

Makes 8 cups. Each cup is approximately 225 calories

24 hours prior to cooking beans

  • 8 ounce ham shank
  • 4 cups water
  • 1 pound dry black beans, rinsed and picked over
  • 8 cups water
  • 2 Tablespoons whey (vinegar will work, too)

Put the ham shank and 4 cups of water in Instant Pot, add lid, press Meat button and set time at 35 minutes. Pot will take 5 minutes to come to pressure and then cook for 35 minutes. Either do a quick release of pressure or allow the Instant Pot to cool down normally based upon how much time you have. When the contents are cool enough, transfer the water and shank to a bowl, cover the bowl and place it in the refrigerator.

Combine the beans, water and whey (or vinegar) in the Instant Pot, and set aside to soak the beans . (The soak will aid in digestion and nutrition absorption.)

Cooking the beans

Remove the ham shank and liquid from the refrigerator. With a spoon, skim off and discard all hardened fat that has floated to the top of the water. Remove the ham shank to a cutting board. Trim off all meat from the bone. Trim the red meat into bite size pieces, making sure to trim off all visible fat. Feed the fat to the dog.

Drain and rinse the beans. (Discard all soaking water). Add to the beans in the pot:

  • the tasty, lean ham shank meat
  • the broth we skimmed
  • the bones of the shank
  • 1 red or green pepper (sliced, seeds removed)
  • 1/2 cup onion, diced
  • 1/2 stalk celery, diced
  • 4 teaspoons minced garlic
  • 1 Tablespoon lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon cane sugar or brown sugar
  • 1 teaspoon salt (we will likely add more after cooking)
  • 1 Tablespoon ground flax or chia seeds (optional – for nutrition not flavor)

Stir, add lid, press Beans/Chili button and set time to 25 minutes and walk away. (The Instant Pot will take about 15 minutes to come to pressure and then cook for 25 minutes.) This will result in a firm black bean. If you want your beans on the softer side, set the time to 30 minutes.

When beeps done, throw a dishtowel over the top of the pot and do a quick pressure release. Remove the bones and discard. Taste the beans for softness and salt. Cook a few minutes more if you want the beans softer. Add salt to taste. Insert an immersion blender and zap the beans a few very short times to thicken the beans a little.

Serving Suggestions:

  • Serve as soup with homemade cornbread
  • With a slotted spoon, scoop some beans and serve over Brown Jasmine rice
  • With a slotted spoon, scoop some beans into a whole grain flour tortilla with cheese, diced tomatoes and onions, Greek yogurt, etc.)
  • Use as the beans in a quick chili recipe
  • Puree to serve as refried beans
  • With a slotted spoon, scoop some beans and serve as a side dish to my Mild Chicken Enchilada recipe


Super Easy Chunky Chicken and Veggie Soup

By , January 23, 2013

Submitted by Kay A.


  • 1 lb frozen chicken breasts (3-4)
  • 1 onion quartered
  • 1 carrot, chopped chunky
  • 1 stalk celery, chopped chunky
  • 2 t diced garlic
  • 2 squash or zucchini, chopped chunky
  • 2 medium potatos, skin-on, quartered
  • 1 can Progresso Parmesan Recipe Starters
  • 1 T Italian Seasoning
  • 1 T ground flaxseed (optional, just for added nutrition not flavor) Salt to taste Pepper to taste


  1. Put all ingredients in Instant Pot except salt and pepper. Stir a little to distribute. Close lid, push rice button and set for 12 minutes.
  2. When beeps that finished, allow to depressurize normally.
  3. Remove lid. Using two forks, shread chicken breasts as much as desired in your soup. (Chicken should shred easily and be thoroughly cooked. If not, replace lid, push poultry and cook a few more minutes.)
  4. Stir the soup a little, but not too much or you will mush the vegetables. Add salt and pepper to taste. Replace lid and let sit on “keep warm” for about 30 minutes to fully integrate the flavor in the chicken.
  5. Serve with freshly baked whole grain rolls. Yummy.

Summer Garden Boiled Peanut Salad

By , June 28, 2012

Submitted by Mary M. L.Summer Garden Boiled Peanut Salad Summer Garden Boiled Peanut Salad


  • 1 pound raw peanuts in shell, shelled
  • 1 bay leaf
  • 2 medium tomatoes, chopped
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet onion
  • 1/4 cup finely diced hot peppers
  • 1/4 cup diced celery
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


To skin peanuts, blanch in boiling salt water for 1 minute, drain. Slip off skins and discard. To cook peanuts, add to electric pressure cooker with 2 cups of water and the bay leaf. Cook peanuts about 20 minutes under pressure or until soft. Drain. In a large bowl, combine peanuts with diced vegetables. Whisk together lemon juice, oil, salt and pepper. Pour over salad mixture and toss to combine.

New England Clam Chowder

By , February 26, 2012

Submitted by Paul W.M.

When you hear of Clam Chowder you may think of a soft shell clam. Here in New England it is the quahog that is used.  A clam is a soft shelled, while the quahog is a hard shelled.  The shellfish that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word “quahog” (which comes from the Narragansett Indian name “poquauhock”) has an alternate spelling, “quahaug,” Quahogs are simply called “hard clams” or “hard-shell clams.”

Please forgive me because I cook for taste and not by volume, meaning that I don’t hold to the measurements state here.


  • 1/4 lb       Salt pork
  • 3 Large      onions
  • 1 small      carrot
  • 4-5 lbs      potatoes
  • 1 can        Crushed Tomatoes “28oz”   Optional to make a Manhattan Chowder
  • 1/4 bushel   Clams “Quahogs”     “In shell”   I want to see my soap.
  • Clam broth or juice
  • 4 storks     Celery
  • 3 tlsp       Egyptian onions
  • 3 tlsp       Lovage
  • 2 tlsp       Oyster sauce
  • Water        “As needed”

Take the salt pork and dice up, then render down so as it becomes crisp.  I leave everything in but some may wish to take the crisp pork out.  While this is doing you can prepare the veggies.  Onions and celery are diced, potatoes and wash then cubed and the carrot washed and shredded.  Carrot give a touch of sweetness also, I do not peel the potatoes or carrot.  The skins has the nutrients in them.

I buy my quahogs right in its shell.  You either open them by hand of you can steam them enough that their shells open.  Extract its meat and save the broth.  You also can buy them already husked.  The broth is where additional flavor comes from. Using my Kitchen Aid grinder attachment to grind up the quahogs and put them aside. This sounds like a lot of work and lot of time but neither is correct.  Normally prep time is about 15-20 minutes, but will take longer if you do everything all together.  NOTE: I buy a bushel of quahog then open and prepare them for freezing.  This is where the time saving comes in.  What’s the old saying?  Pay me now or pay me later.

The Lovage and Egyptian Onions are herbs that I grow, dehydrate and process them into two grades.  One a culinary grade while the other a soup grade.  These may be available at your super market.  If not, I know they can be bought online.  Not only giving additional flavor, but adds color to your presentation.

Now put all ingredients into you cooker.  You may need to add water after you put the broth in so as to bring the liquid level just over the top of your ingredients.  Close lid, set it to SOUP and clean up the kitchen while its cooking.  Time frame 25-30 minutes.  You may need to adjust due to altitude and/or geographic location.

One additional thing that I may do to thicken is using either corn starch, flour or Arrow root.  If the end results was a little watery then I may use.

I serve with chowder either corn bread, clam cakes or a good Italian or French garlic bread. Also with a good cold glass of white wine.

FYI: I made both a clear and a Manhattan chowder for our daughter’s wedding shower and the theme was Summer and Beach.  Boy did that go well.  ENJOY!!!

Chicken Broth Recipe

By , February 21, 2012

Submitted by Laura.


  • 3 pounds chicken parts (backs, necks wings, etc.)
  • 1-1 quart zip bag full of vegetable trimmings.
  • As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
    • Onion skins
    • Shallot skins
    • Garlic skins
    • Celery trimmings
    • Carrot trimmings and peels
    • Herb scraps like parsley stems
  • Salt and pepper to taste
  • 1 bay leaf
  • Water


Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!

Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.

Instant Pot Minestrone Soup

By , February 19, 2012

Submitted by Tracey J.


  • 2 aseptic containers Organic chicken broth, low sodium
  • 5 organic carrots, sliced
  • 1 large onion, chopped
  • 1 cup organic whole wheat pasta
  • 6 organic golden potatoes, cubed
  • 28 oz can organic diced tomatoes in own juice
  • 2 stalks organic celery, sliced
  • 1/2 cabbage, sliced
  • 1 crown broccoli, chopped


Add all to pot and stir. Pot will be pretty full but should be some space at top. Cook on soup setting. Use longer setting to ensure noodles are cooked.

Season with salt, fresh pepper, Italian seasonings, and a bit of hot sauce when it is done. Sprinkle with Parmesan cheese before serving.

We had this tonight with warm rolls. Delicious!

Rack of Lamb Casserole

By , October 6, 2010

Rack of Lamb Casserole Rack of Lamb Casserole
For 6-8 Servings:

1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand

Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.

All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.

Oxtail Soup Recipe

oxtail picture 300x269 Oxtail Soup Recipe

Oxtail bones make the most delicious soup. The soup is high in calcium and other minerals.

Oxtail soup  is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.

Prepare Time: 15 minutes

Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 2 pounds oxtail, cut into 1 inch chunks
  • 2 medium-size tomatoes, cut into pieces
  • 2 medium-size carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 green onion, cut into 1/2 inch chunks
  • 3 thin slices of ginger
  • 1/4 teaspoon black pepper
  • 1/4 cup wine (of your choice)
  • 6 cups water

Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.

Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.