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By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | more than 2 hours |
Diet | Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Black Beans, Diced Tomatoes, Pinto Beans, Red Beans, Tomato Sauce, Vegetable Broth |
Prep Time | 24 hours |
Cook Time | 50 minutes |
Servings |
8 servings
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Ingredients
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Votes: 2
Rating: 5
Rate this recipe!
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PER SERVING
CALORIES: 323
FAT: 2g
PROTEIN: 18g
SODIUM: 712mgFIBER: 17g
CARBOHYDRATES: 60g
SUGAR: 9g
Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever!
This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week.
Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.
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Delicious! I make this weekly. I use whatever dried beans I have onhand. I soak my beans for a day before cooking. Warm and satisfying chili.
What size InstantPot was this intended for? It filled my 6-quart all the way to max fill and I was worried because of the beans, so I put part of it in my mini