Remove chicken. Shred meat, discard bones and skin. Return meat to pot.
Taste, adjust salt. Squeeze lemon into bowls. Top with cilantro and green onion.
On the stovetop: Brown the chicken in a large pot, then build the soup by sautéing aromatics and adding broth and vegetables. Simmer covered for 30-35 minutes instead of pressure cooking, then shred the chicken and return it to the pot. Everything else stays the same.
Mexican Albondigas Soup
Meatballs:
1 lb ground beef
1/3 cup uncooked white rice
1 egg
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 tsp cumin
1 tsp oregano
Salt, pepper
Soup:
1 can (14oz) crushed tomatoes
4-6 cups beef or chicken broth
1 onion, diced
2 shallots, diced
2 cloves garlic, minced
2-3 carrots, diced
2 medium potatoes, diced
1 sweet potato, diced
2 celery ribs, diced
1/4 head cabbage, chopped
1 tsp cumin
1 tsp oregano
1 bay leaf
Salt, pepper
Fresh cilantro and lime wedges for serving
Instructions:
Mix meatball ingredients and roll into 1.5-inch balls.
Sauté mode: cook onion and shallot in oil 3-4 minutes. Add garlic, cumin, oregano - 30 seconds.
Add crushed tomatoes, broth, carrots, potatoes, sweet potato, celery. Season with salt, pepper, bay leaf.
Nestle meatballs into liquid.
Pressure cook high 10 minutes. Natural release 5 minutes, then quick release.
Add chopped cabbage, set to sauté 3-4 minutes.
Finish with fresh cilantro and lime juice.
The rice cooks inside the meatballs during pressure cooking - this is the traditional method. Optional: brown meatballs in Wonder Oven 4-5 minutes per side for better flavor and texture.
On the stovetop:
After building the broth base with aromatics and vegetables, nestle the meatballs in and bring to a boil, then simmer covered for 25-30 minutes. The raw rice in the meatballs will cook through in that time. Add the cabbage at the end and simmer a few more minutes.
Rice Congee
Ingredients:
1 cup jasmine rice, rinsed
8 cups chicken stock or water
1 lb chicken thighs, cut into 1-inch pieces
1 large onion, diced
6-8 shiitake mushrooms, sliced
2-inch piece ginger, sliced
Salt to taste
Toppings:
Sliced green onions
Sesame oil (drizzle generously)
White pepper
Soy sauce
Crispy fried shallots
Soft-boiled egg
Instructions:
Add all base ingredients to Instant Pot.
Pressure cook high 30 minutes.
Natural release 10 minutes, then quick release remaining pressure.
Shred chicken with forks right in the pot.
Stir - it'll thicken as it sits.
Serve with desired toppings.
1:8 rice-to-liquid ratio gives proper congee texture. For thicker, let sit 10 minutes. For thinner, add boiling water.
On the stovetop: Bring everything to a boil in a large pot, then reduce to a low simmer and cook uncovered for 60-90 minutes, stirring occasionally to prevent sticking. The rice will gradually break down into porridge. Stir more frequently in the last 30 minutes and adjust consistency with water as needed.
Peanut Coconut Chicken Curry
Ingredients:
1.5-2 lbs chicken thighs, cut into chunks
1 medium onion, diced
2 shallots, minced
4 cloves garlic, minced
1 tbsp fresh ginger, minced (or 1 tsp ground)
1 medium potato, diced into 1-inch chunks
2 medium carrots, diced into 1-inch chunks
1 can (13-14 oz) coconut milk
1 cup chicken broth
3 tbsp peanut butter
2-3 tbsp curry powder or paste
1-2 tbsp fish sauce
1-2 limes
2 tbsp oil
Salt to taste
Cilantro for garnish (optional)
Instructions:
Set Instant Pot to sauté mode. Add oil.
Cook onion and shallots 2 minutes until softened. Add garlic and ginger, cook 1 minute.
Add curry powder/paste, stir 30 seconds until fragrant.
Add chicken chunks, stir to coat in spices.
Add coconut milk, broth, peanut butter, potato, and carrot. Stir to combine.
Seal lid, set to pressure cook high for 8 minutes.
Quick release pressure.
Stir well. Add fish sauce, juice of half a lime, and salt to taste. Adjust thickness with more broth if needed, or simmer uncovered to reduce.
Serve over rice, garnish with cilantro and lime wedges.
On the stovetop:
Build the curry by sautéing aromatics and blooming spices, then add the chicken to brown lightly before pouring in the coconut milk, broth, peanut butter, and vegetables. Simmer covered for 25-30 minutes until everything is tender, then finish with fish sauce and lime.
White Bean & Sausage Stew
Ingredients:
1 lb chicken apple sausages (or sausage of choice), sliced into rounds
1 onion, diced
2-3 carrots, diced
2-3 celery ribs, chopped
3-4 cloves garlic, minced
2-3 medium potatoes, cubed (1-inch chunks)
1 can (28oz) crushed tomatoes
4 cups chicken or vegetable broth
1 can white beans (cannellini or great northern), drained
1 tsp paprika
1 tsp dried thyme
1 bay leaf
Salt and pepper
Splash of red wine or apple cider vinegar (for finishing)
Pour in crushed tomatoes, broth, and drained beans. Scrape any stuck bits from bottom (important - prevents burn notice).
Lid on, seal valve. High pressure 8 minutes.
Natural release 10 minutes, then quick release remaining pressure.
Stir, taste, add salt. Add splash of vinegar to balance sweetness of sausage.
Serve. Freezes well, better the next day.
For better browning, cook sausage rounds in Wonder Oven instead of IP sauté mode - crisps them up nicely.
On the stovetop:
Sauté the aromatics and sausage, toast the spices, then add all the liquids and vegetables. Bring to a boil, reduce to simmer, and cook covered for 25-30 minutes until the potatoes are tender. Add the beans near the end to heat through, then finish with vinegar and seasoning.
Ginger-Lemongrass Miso Soup with Seared Beef
Broth Ingredients:
4 cups chicken bone broth
2 cups vegetable broth
2 stalks lemongrass, bruised and cut into 3-inch pieces
4-inch piece ginger, sliced into coins
3-4 shallots, halved
4 garlic cloves, smashed
1 onion, sliced
12 oz baby potatoes, halved
8 oz shiitake mushrooms, sliced
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp fish sauce
Oil for cooking
For Serving:
1 ribeye steak (seared separately, sliced thin)
Rice noodles (4-6 oz, softened per package)
3-4 heads bok choy
Bean sprouts
Scallions, cilantro, lime wedges, chili oil
Soft-boiled eggs (optional)
Cubed tofu (optional)
Instructions:
Instant Pot sauté mode: cook shallots, onion, garlic, ginger, lemongrass in oil 3-4 minutes until fragrant.
Add both broths, potatoes, mushrooms. Pressure cook high 8 minutes.
Natural release 5 minutes, then quick release.
While broth cooks, sear ribeye: Pat dry, salt heavily. Screaming hot pan, sear 3-4 min per side for medium-rare. Rest 5 min, slice thin against grain.
Switch Instant Pot to sauté, bring to simmer. Scoop out 1 cup liquid, whisk in miso until dissolved, return to pot.
Add soy sauce and fish sauce. Taste and adjust.
Add bok choy, simmer 2 minutes until wilted. Remove lemongrass stalks.
Soften rice noodles per package (usually hot water soak 10 min or brief boil). Drain.
Assemble bowls: noodles, ladle broth with vegetables, top with sliced ribeye, bean sprouts, scallions, cilantro. Add soft-boiled eggs and/or tofu if using. Lime wedge, chili oil.
On the stovetop:
Build the aromatic broth by sautéing the ginger, lemongrass, and alliums, then add the broths and vegetables and simmer for 12-15 minutes. While that cooks, sear your steak separately. Finish the broth by whisking in miso, adding the greens, and removing the lemongrass stalks before assembling bowls with noodles and toppings.
Thai Coconut Curry with Squash & Chicken
Ingredients:
1.5-2 lbs bone-in, skin-on chicken thighs
1 delicata squash (or winter squash), cut into chunks
Add chicken thighs (skin side down first to render fat, or just nestle them in).
Add coconut milk, broth, and fish sauce.
Pressure cook high 10 minutes.
Natural release 5 minutes, then quick release.
Remove chicken, shred or chop meat (discard bones, keep skin if crispy). Return meat to pot.
Add squash chunks and mushrooms. Sauté mode 5-8 minutes until squash is tender but not mushy.
Finish with lime juice and more fish sauce to taste. Stir in cilantro.
Serve over rice.
Chicken bone broth is preferred over stock for richer flavor. For crispier skin, brown chicken thighs in Wonder Oven before adding to pot.
On the stovetop:
Brown the chicken thighs in a large pot to render the fat and develop flavor, then remove them. Build your curry base with the aromatics and paste, add the coconut milk and broth, and return the chicken to simmer covered for 25-30 minutes. Shred the meat, add the squash and mushrooms, and simmer uncovered until tender.
Add chicken, broth, onion, carrots, and celery to Instant Pot. Season with salt and pepper.
Pressure cook high 12 minutes. Natural release 10 minutes, then quick release.
Remove chicken and vegetables. Shred chicken, discard bones and skin. Set aside. Discard vegetables (or save for another use).
Strain broth if desired, return to pot. Add rice. Pressure cook high 3 minutes. Quick release.
Switch to sauté mode, bring to gentle simmer.
In a bowl, whisk eggs and lemon juice together until frothy.
Slowly ladle 1-2 cups hot broth into egg mixture while whisking constantly (this tempers the eggs).
Slowly pour egg-lemon mixture back into pot while stirring constantly. Do NOT let it boil or eggs will scramble.
Add shredded chicken back. Stir gently. Turn off heat.
Taste, adjust salt and lemon. Serve immediately with fresh dill and olive oil drizzle.
The egg-lemon liaison creates a silky, creamy texture without dairy. The key is tempering the eggs slowly and not boiling after adding them.
On the stovetop: Simmer the chicken in broth with aromatics for 30 minutes, then remove and shred it. Strain the broth, cook the rice in it until tender (about 15 minutes), then temper the egg-lemon mixture by slowly whisking in hot broth before stirring it back into the pot off heat. Add the chicken back and serve immediately.
Lime wedges, sliced radish, shredded cabbage, avocado, more cilantro for serving
Instructions:
Add tomatillos, poblanos, jalapeños, onion, garlic, cilantro stems, and 2 cups broth to blender. Blend until smooth.
Instant Pot sauté mode: season pork with salt. Brown in batches, about 3-4 minutes per side. Remove and set aside.
Pour in green sauce, scrape bottom. Add remaining broth, oregano, cumin, and pork.
Pressure cook high 35 minutes (25 for chicken). Natural release 15 minutes, then quick release.
Shred pork with forks in the pot (or chop chicken).
Add hominy. Sauté mode, simmer 5 minutes.
Taste, adjust salt. Stir in chopped cilantro leaves.
Serve with lime, radish, cabbage, avocado on the side.
Wonder Oven browns pork chunks more evenly than IP sauté mode - recommended if you have time.
On the stovetop:
Blend your green sauce, then brown the pork in a large pot and build the soup with the sauce and broth. Simmer covered for 90 minutes (or 45 for chicken) until the meat is very tender and shreddable. Add the hominy near the end and simmer to heat through, then serve with all the fresh toppings.
Pressure cook high 10 minutes. Natural release 10 minutes, then quick release.
Stir - lentils will have broken down into thick, creamy texture. Add water if too thick.
Add lemon juice, salt to taste.
Serve with cilantro and olive oil drizzle.
Red lentils break down completely, creating natural creaminess. Warming spices make this incredibly aromatic.
On the stovetop:
Sauté the aromatics and bloom all the spices in olive oil, then add the tomato paste and cook it out for a minute. Add everything else, bring to a boil, then simmer uncovered for 25-30 minutes, stirring occasionally. The lentils will break down and thicken the soup naturally. Finish with lemon and fresh herbs.
West African Peanut Stew
Ingredients:
1.5 lbs chicken thighs, cut into chunks (or leave vegetarian)
2 large sweet potatoes, diced
1 bunch collard greens or kale, stems removed, chopped
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
1 can (28oz) crushed tomatoes
4 cups chicken or vegetable broth
1/2 cup peanut butter (natural, unsweetened)
2 tsp cumin
2 tsp coriander
1 tsp paprika
1/2 tsp cayenne (adjust to taste)
Salt and pepper
Oil for cooking
Crushed peanuts and cilantro for serving
Instructions:
Sauté mode: heat oil, cook onion 3-4 minutes until soft.
Add chicken (if using), brown lightly 2-3 minutes.
Add crushed tomatoes, broth, peanut butter, sweet potatoes. Stir well to incorporate peanut butter.
Pressure cook high 10 minutes. Quick release.
Switch to sauté mode. Add chopped greens, simmer 3-5 minutes until wilted.
Taste, adjust salt and heat.
Serve over rice with crushed peanuts and cilantro.
Earthy, deeply savory, tomato-forward. Different from the Thai peanut curry - this is richer and has more body. If using chicken, brown in Wonder Oven first for better flavor.
On the stovetop:
Build the stew by sautéing aromatics, blooming spices, and browning the chicken if using. Add tomatoes, broth, peanut butter, and sweet potatoes, then simmer covered for 25-30 minutes until everything is tender. Stir in the greens at the end and simmer until wilted. The peanut butter will create natural thickness as it cooks.
Add browned beef, soaked beans, crushed tomatoes, and broth. Stir well. Season with salt and pepper.
Pressure cook high 25-30 minutes (depends on bean variety - older beans take longer).
Natural release 15 minutes, then quick release.
Check beans for tenderness. If not soft, simmer on sauté mode 10-15 minutes.
Taste, adjust seasoning. Chili thickens as it sits.
Serve with lime, cilantro, avocado, green onions.
Bean cooking times vary. If using canned beans instead, add them in step 9 after pressure cooking just to heat through (reduce cooking time to 10 minutes). Wonder Oven works great for browning the beef - better sear and less splatter than IP sauté mode.
Variations: Skip the beef for vegetarian. Add different chiles (ancho, chipotle). Stir in masa harina at the end for thickness. Add cocoa powder or coffee for depth.
On the stovetop:
Brown the beef in a large pot or Wonder Oven, then build the chili by sautéing vegetables and blooming spices. Add everything else and bring to a boil, then reduce to a low simmer. Cook covered for 90 minutes to 2 hours, stirring occasionally, until beans are completely tender. Add water if it gets too thick. Canned beans need only 30-40 minutes of simmering total.