Posts tagged: Low Sodium Chicken Broth

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.


  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)


I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Spicy Vegteble Soup in the Instant Pot

By , February 5, 2013

Submitted by Ezzie B.

Baby its cold outside!  I really crave soups this time of year!  I made a good amount of this to take to work during the week, and to share with my neighbors.  I prepared the soup and set it to cook, then took off to the gym.  It was so great to come home to such a heart warming soup on a day that didn’t break 30 degrees!    That’s the beauty of my Instant Pot 6-in-1 pressure cooker.

I use two kinds of jalapenos, fresh and pickled, because I like to adjust the heat as I am making the soup.  Two jalapenos would have been too much, but with just one the soup needed to have a bit more heat added to it. You can add as many jalapenos as you like.

I also use two kinds of broth, a low sodium broth by Pacific and 1 quart of broth made from Watkins chicken broth.  The Watkins adds a bit more depth than the Pacific does.  Feel free to use whichever brand you like.

My neighbors, Wayne and Waneta, to whom I delivered a nice serving of the soup, sent me the following email “What a treat to have our supper delivered to us. The soup was really good & also the bread. It really hit the spot. Thanks again.” I had taken them a loaf of my homemade Semolina bread which went perfect with the soup.


Chop the following vegetables:

  • 1 cup celery (with about an inch of green top part)
  • 1/2 c carrots
  • 1 medium onion
  • 1 three inch long fresh jalapeno with membrane and seeds removed

Rest of the ingredients:

  • 2 tbsp. olive oil
  • 1 tsp. coriander seeds
  • 1/2 tsp. cumin seed
  • 3 big russet potatoes cubed but leave the peels on
  • 2 1/2 to 3 quarts Pacific low sodium chicken broth
  • 2 tbsp. Watkins chicken broth
  • 4 cups of water
  • 1/4 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 2 tbsp. chopped pickled jalapenos
  • Chopped cilantro to taste (I used half a bunch in this recipe)


  1. Set Instant Pot on Sauté.
  2. Add 2 tbsp. olive oil to pot and let warm up for a minute or so.  Drop in coriander seeds and cumin seeds and heat until the coriander seeds pop. Put in the chopped celery, carrots onion and jalapeno.  Sauté until the onions become translucent, about 5 minutes.
  3.  Add in the turmeric, cumin and pickled jalapenos. Once those have released some nice aroma, put in the potatoes and chicken broth.
  4.  Change setting to soup and set for 30 minutes.  Let pressure return to normal.
  5.  Right before serving add in the chopped cilantro.
  6.  Serve with good bread.

Easy Fresh Green Beans

By , January 31, 2013

Gbeans 300x240 Easy Fresh Green BeansSubmitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup


  • 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
  • 1 cup low sodium chicken broth
  • 1 slice nitrite free bacon
  • 4-5 sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash pepper


Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.


Comforting Potato Soup in under 30 minutes

By , January 25, 2013

Potato soup Comforting Potato Soup in under 30 minutesSubmitted by Kay A.


  • 1 onion, diced
  • 2 slices nitrite free bacon
  • 1 t minced garlic
  • 1/2 teaspoon olive oil
  • 1 cup low sodium chicken broth
  • 2 1/2 lbs potatoes, peeled and chopped into 1 inch cubes
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 Tablespoon dried parsley
  • a dash of dried red pepper flakes
  • 1 teaspoon dried Italian Seasoning
  • 2 cups of low sodium chicken broth
  • 12 ounce can of evaporated milk
  • 1 1/2 teaspoons salt (or to taste)
  • black pepper to taste


  1. Press Saute on Instant Pot. Add onion, bacon, garlic and olive oil. Stir while sauteing for 3-4 minutes. Do not walk away or this will burn.
  2. Add 1 cup of chicken broth, potatoes, carrots, celery, parsley, red pepper flakes, and Italian Seasoning. Stir. Placed lid on pot, press steam button and set minutes to 10. (It takes about 10 to come to pressure and then cooks for 10 minutes.)
  3. When beeps, do a quick pressure release. Remove bacon and discard. Add 2 cups of chicken broth and evaporated milk. Insert an emersion blender and run on short bursts until a creamy consistency that you like, but make sure to leave chunks of potatoes. Don’t puree it all. Add salt and pepper to taste, stirring gently to incorporate.
  4. Makes 8 cups of creamy, comforting potato soup. 250 calories per cup.