Instant Pot Spicy Beef Vegetable Soup

I have made this Spicy Beef Vegetable Soup sooooo many times. Too many to count in fact. At one point I would make it just about once a week. It is so easy to throw together. I usually make it on the stove. Well let me tell you it just got faster to make too! I made it in the instant pot tonight and it was so easy and super fast. And, and, it did not heat up the kitchen! I didn't have to stir anything. I just waited for the beep and did a quick release. Delicious and very simple! Taste like it cook for a long time, all the flavors were perfectly blended. I can't wait to enjoy the leftovers, they make a great lunch.

You can play around with the ingredients too. I can't tell you how many of my soup recipes start as a variation of this one soup. My Stuffed Zucchini Soup, Moussaka Soup and Barbecue Pork and Vegetable Soup all started as a variation of this recipe. I look forward to adapting some of them to the pressure cooker one day too. I hope this recipe will inspire you to make some soup in your pressure cooker soon.

Instant Pot Spicy Beef Vegetable Soup
Makes 6 to 8 servings

Ingredients

1 lb. lean ground beef
1 cup chopped onion
27 oz. spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp. beef bouillon
1 bay leaf
Kosher salt and black pepper, to taste

Directions

Place Instant Pot on saute, drizzle with a little olive oil add beef and onion. Brown stirring occasionally, season beef and onion mixture with salt and black pepper. Add remaining ingredients and set to cook at high pressure for 4 minutes. When cooking cycle is complete let sit 1 minute and perform a quick release. Remove bay leaf and serve.

For Crockpot and Stovetop directions [Click Here].

For a Low Sodium version make the following substitutions: Low sodium pasta sauce, no salt added Rotel tomatoes and use 3-1/2 cups unsalted beef stock for water and bouillon.

Instant Pot “Sake” Special Ramen

Last Wednesday was an unusual day for me. I guess I was feeling adventurous? First I did something different with my hair when I went to the salon. Then I went to our sushi restaurant (Sake Sushi) and did not order sushi. I always get sushi? But this time, I got ramen off of the daily specials. It was a first for me. I have never had real proper ramen, just the cheap packaged ramen. I was really impressed. The broth was creamy looking not clear. And the first bite well it was almost smoky and definitely savory. So good! The bowl was beautiful too, loaded with lots of flavorful toppings; like nori, green onion, fish cake (another first), perfect grilled chicken and a ramen egg. The RAMEN EGG! Oh my gosh! I was so surprised with that savory, salty little egg. It was so good! I can’t wait to go to a ramen house one day. I really loved it! So when I got home I started to do some research.

I started by searching for instant pot recipes. Wait! Did I tell you dear sister bought an instant pot during the Amazon Prime Day sale. She is keeping it at my house. [Smile] So that means I got a new toy. I have been using it more than I thought I would. So look forward to more instant pot recipes in the future. This being the very first. Anyway... I knew I wanted to make the eggs and the broth in the instant pot. I found a few recipes but the broth did not look the same. So I kept searching. In the end, I used a little bit of every ramen recipe I read or watched to make this ramen. I made sure to roast the bones like one recipe said to do. I added chicken bones to mellow the flavor like another recipe suggested. I made sure to brown the onions like another recipe insisted. I added dried mushrooms for umami as one recipe recommended. I made sure to stir the broth breaking up the bones to get that creamy broth rather than a clear liquid. I seasoned the broth with the flavors of Japanese soup base as another blog suggest. I used mirin, tamari, and instant dashi for the kombu and bonito flavors. It turned out so good! Very close to the inspiration ramen I had at Sake Sushi. I even made the ramen egg too. I need to work on my technique with this one. The flavor is spot on but as you will see in the photos the shape and color was uneven. I made the mistake of putting something on top to weight it down in the marinade. So one side was squished and had less color and therefore flavor. Don't weight it down! I have four in the frig right now secured with a rubber band and hanging from a chopstick across a plastic container. I feel this is going to turn out much better. My favorite parts of this ramen is the broth, ramen egg and chicken; in that order. I think you should definitely make sure to put those ingredients in your bowl. Maybe add some green onion, not too much just a little sprinkle. The chicken was a surprise to me too. The mirin really added to the color and grill marks. I have never had grilled chicken turn out that attractive. I may start adding mirin to more marinades.

This whole experience was a lot of fun. I made six - two cup containers of ramen broth. I put three in the freezer right away. So now I have it just waiting on me to have a craving. This was time consuming not instant as the title might suggest. But the instant pot was an invaluable tool to the process. It let me develop great flavor in less time and really made the broth spectacular. I see myself doing this again real soon. I hope you give it a try. If you have instant pot or ramen tips for me please comment. I would love to hear about your successes too.

Instant Pot “Sake” Special Ramen

Makes 12 cups of broth; 6 servings

Ingredients

For ramen eggs:

3 eggs

3 Tbsp. reduced sodium tamari (or soy sauce)

3 Tbsp. mirin

9 Tbsp. water

For broth:

2 to 3 lbs. pork neck bones

1 to 2 frozen rotisserie chicken carcasses

1 Tbsp. canola oil

1 large yellow onion, sliced

3” piece of ginger, peeled and sliced

2 large cloves garlic, smashed and peeled

4 green onions, whole

3 dried black mushrooms

5 Tbsp. reduced sodium tamari (or soy sauce)

2 Tbsp. mirin

1 tsp. sesame oil

1 tsp. miso paste

1 tsp. instant dashi granules

For grilled chicken:

2 boneless skinless chicken breast

Reduced sodium tamari (or soy sauce)

Mirin

Sesame oil

Black pepper

For ramen bowl:

6 servings Ramen noodles, boiled to package directions

Ramen broth

For toppings:

Ramen eggs, halved

Fish cake or imitation crab, sliced

Toasted nori

Grilled chicken, sliced

3 green onions, sliced

Mushrooms, reserved from broth and sliced

Directions

Ramen eggs:

Combine tamari, mirin and water in a plastic bag. Set aside.

Place steam rack inside the pressure cooker. Add exactly 1 cup of cool tap water into the pot. Place eggs straight from the refrigerator in the center of the pot. Cook at Low Pressure for 5 minutes*, then quick release (QR).

After quick release, immediately take out the eggs and soak in ice bath to stop them from cooking. Let them cool for 5 minutes or longer.

Gently peel the eggs. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Marinate for at least 3-4 hours in the refrigerator. I recommend overnight.

Take the eggs out of the marinade and discard the marinade. Cut each egg in half to serve. Enjoy the eggs as is or place them in your ramen bowl as a topping.

*Note: Want to know how to cook the eggs just like you like them. [Click Here] to learn how to cook soft, medium or hard boiled eggs in your pressure cooker.

Ramen broth:

Preheat oven to 400 degrees.

Place pork neck bones in a roasting pan, season with sea salt and black pepper. Roast for 45 minutes, flip bones over and roast 30 minutes.

In the last few minutes of cooking time, place instant pot on saute. Add canola oil and sliced onion. Cook the onions until brown on one side then flip to brown on the other side. Stir to separate into rings and brown evenly. Turn off and add a little water if necessary to prevent burning.

When pork has finished roasting, transfer the bones to instant pot with the onions.  Immediately pour off fat and discard. Add 1-1/2 cups of the water to the pan, and use a spoon to scrape the browned bits off the bottom of the pan.

Transfer the pan drippings to instant pot with the onions. Add chicken bones, ginger, garlic, green onions, and mushrooms. Add cool water to the max fill line. Set the instant pot to cook under high pressure for 30 minutes. When cycle is complete let rest 5 minutes and perform a quick release. Stir the pot really well. Scraping the bottom of the pot and breaking up bones. Set the instant pot to cook under high pressure for another 30 minutes. When cycle is complete let rest 5 minutes and perform a quick release. Stir the pot really well again, breaking up bones some more. Place the instant pot to saute and bring to a boil. Boil for 5 minutes or longer. Turn off if broth begin to splash over the edge of the pot liner.

Let the liquid cool for a little while. Reserve the mushrooms and set aside. Remove the other solids and discard, then strain the stock through a fine mesh strainer, and transferring the liquid to another container. Clean the liner of the instant pot and pour broth back into pot. Season broth with tamari, mirin, sesame oil, miso and dashi. Keep warm and allow flavors to blend.

Serve the broth, refrigerate overnight and remove the fat cap (if you prefer) before re-heating or freeze for your future bowls of ramen.

Grilled chicken:

Place chicken breast in a freezer bag pound to even out thickness. Season chicken with black pepper, a drizzle of sesame oil and equal parts tamari and mirin to cover chicken. Marinate 20 minutes at room temperature, flipping and moving around in the marinade at least once half way through marinating time.

Preheat grill for 10 minutes, lower heat to medium high. Remove chicken from marinade and grill chicken for 6 minutes, flip chicken and grill for 6 more minutes or until internal temperature of 160 degrees is reached. Remove from grill and rest at least 10 minutes before slicing. Slice chicken for use as a topping.

Ramen bowl:

To assemble the ramen, cook the noodles (discarding any flavor packets), according to package instructions.

Divide the noodles between bowls. Pour the hot broth directly over the noodles, then add whatever toppings you desire. Serve immediately.

Linking to:
Kahakai Kitchen: Souper Sundays

Masonable Mondays #1 - Sushi Inspired

The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.

In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. 

This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.

California "Sushi" Masonable

The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.

California "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of imitation crab or crab sticks
8 slices of English cucumber
1/2 an avocado, pitted, peeled and diced
1/4 tsp. wasabi
1/4 tsp. light soy sauce
1/4 tsp. rice vinegar
Furikake*

Directions

In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.

Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Philadephia "Sushi" Masonable

This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.

Philadephia "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of smoked salmon
8 slices of English cucumber
2 oz. light cream cheese, softened
1/2 tsp. wasabi
1/4 tsp. light soy sauce
Furikake*

Directions

In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.

Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. Spread into a smooth flat layer. Top with wasabi soy mixture. Top with remaining cream cheese and spread smooth. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Miso Soup in a Jar

I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.

Miso Soup in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3/4 tsp. miso
Tofu, finely diced (optional)
3/4 tsp. instant dashi
2" x 3" piece of Nori or Wakame, broken or sliced

Directions

Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again stir to combine and dissolve the miso and enjoy!

Gyoza in a Jar

This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!

Gyoza in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3 or 4 frozen or homemade dumplings
Sesame Soy Dipping Sauce*

Directions

Cook dumplings according to package directions. Place dumplings in jar. Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.

Salad Jar with Ginger Dressing

I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.

Salad Jar with Ginger Dressing

Serves 1

Supplies

1 wide mouth quart Mason jar
1 empty fruit cup

Ingredients

1/2 roma tomato, diced
1/4 cup cucumber, diced
2 Tbsp. shredded carrot
1 green onion, sliced
2 cups torn romaine lettuce
3 Tbsp. Ginger Dressing*

Directions

Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.

Spicy Cucumber Tuna Salad Masonable

I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based spicy tuna salad. But this one might be a little better. It is so good! I have also made it with leftover salmon too. Just as yummy! I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.

Spicy Cucumber Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

10 round rice crackers
5 oz. can light tuna in spring water, drained
1/2 cup cucumber, diced
1 green onion, sliced
2 tsp. mirin
1 tsp. sriracha
1/2 tsp. sesame oil
1 tsp. soy sauce
Black and white sesame seeds

Directions

In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. Fill mason jar with cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.

Linking to:

Tumbleweed Contessa: What'd You Do This Weekend?

Stone Cottage Adventures: Tuesdays with a Twist Link Party