The first cold snap of the year is upon us. I ran around this weekend making sure my outside water faucets were protected (I ended up replacing all the insulated faucet covers as the ones I had were well past their prime) and plugging up minor air leaks in the house to keep the colder outside air from getting in. After successfully completing those tasks, I decided it was fine time to make a pot of soup
Typically when I look for recipes I go online; it’s very easy to search and scroll through dozens of potential choices in just a few minutes. But I also have a collection of cookbooks, including some that were gifts from my family. I decided for this week to dive into those books, and that’s where this recipe comes from.
The book is called The Instant Pot Bible. It has over 350 recipes covering all sorts of dishes from breakfasts to entrees to desserts and includes a sizeable group of soups, stews, and chilis. When I came across this one, the first thing I thought of was the recipe I posted for King Ranch Chicken (found here). They do share a few ingredients and have a similar spicy taste, but it’s definitely not a one-for-one trade.
Adapted from The Instant Pot Bible
(Note: I am NOT an Amazon affiliate; this link will take you to the book listing, but I get no credit for it.)
Instant Pot King Ranch Chicken Soup
Description
A slightly spicy soup in the style of King Ranch Chicken casserole made quickly in an Instant Pot.
Adapted from The Instant Pot Bible
Ingredients
Instructions
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Add the chicken stock, cubed chicken, mushrooms, Ro*Tel, diced chiles, chili powder, cumin, garlic powder, and onion powder to the Instant Pot. Stir until well combined.
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Lock the lid on the Instant Pot and set the vent valve to Sealing. Set the controls to Pressure Cook on High for 10 minutes. At the end of the cooking time, use a quick release by turning the vent valve to Venting immediately.
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Carefully remove the lid and stir the contents. Press the Cancel button, then press the Saute button. Mix the corn starch and heavy cream to make a slurry. When the mixture in the Instant Pot begins to bubble, stir in the slurry. Continue to cook for about 5 minutes or until the mixture begins to thicken.
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Press Cancel to stop the cooking. Add the shredded Cheddar cheese and stir to combine. Cover for about 5 minutes to allow the cheese to melt. Taste and season with salt and pepper if desired.
Nutrition Facts
Servings 6
Serving Size approx 2 cups
- Amount Per Serving
- Calories 359kcal
- % Daily Value *
- Total Fat 22.7g35%
- Saturated Fat 13.3g67%
- Cholesterol 100mg34%
- Sodium 1250mg53%
- Potassium 469mg14%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 1.3g6%
- Sugars 3.6g
- Protein 28.9g58%
- Calcium 301 mg
- Iron 6 mg
- Vitamin D 6040 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Any type of mild, medium, or hot Rot*Tel may be used (the recipe photo shows Fire Roasted tomatoes)
- Mild, medium, or hot diced green chiles may be used.
- Serving suggestions:
- Toppings: sliced jalapeno peppers or additional shredded cheese
- Offer tortilla chips on the side
- For a lower fat content, replace the heavy cream with half and half. Nutritional info changes:
- Calories: 317
- Total Fat: 17.7g
- Saturated Fat: 10.2g
- Cholesterol: 80mg
