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One of the things I aim for in every recipe is weeknight-easy. I tested this recipe Sweet Potato, Black Bean and Kale Enchiladas several times, trying to make it as simple as possible.

This version is a winner!

There are still several steps of prep work, but it’s not hard or too time-consuming. I’ve made these enchiladas both with corn tortillas and flour. The flour tortillas are much easier to work with. Store-bought corn tortillas can be pretty frustrating because they’re so fragile and seem to crumble if you look at them wrong.

I’ve also made this with the homemade enchilada sauce recipe found here.  It’s so good! Making the sauce does add some time and fussing to the recipe, but it’s so much better than the canned version that it’s worth it. It’s not hard to make, but sometimes on a weeknight, carving out a few more minutes isn’t in the cards.

If you’re in a time-crunch, you could also skip rolling this up in tortillas to make enchiladas and just serve it over rice, quinoa or even cornbread. Warm the sauce and drizzle it over the top of the enchiladas. The homemade sauce would be amazing served this way!

I’ve also used both canned black beans and my own freezer beans. I love keeping those beans in the freezer for easy recipes. Here’s the Instant Pot version and the Slow Cooker version.

Looking for ideas on What to Serve with Enchiladas and Tacos? I’ve got you covered!

Sweet Potato, Black Bean and Kale Enchiladas

Easy vegan enchiladas, stuffed with roasted sweet potato, black beans and kale.

  • 2 sweet potatoes (cut into 1/2 inch cubes)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • kosher salt to taste
  • 5 ounce baby kale ((2-3 cups))
  • 15 ounce black beans (rinsed and drained)
  • 10 ounce enchilada sauce
  • 15 ounce tomato sauce
  • 1 tsp garlic powder
  • 10 tortillas
  1. Toss sweet potatoes, olive oil, cumin, smoked paprika and salt together in a a bowl. Spread sweet potatoes in a single layer on a baking sheet and roast at 425 degrees for 15 minutes, or until fork tender.

  2. While the potatoes roast, cook the kale in a skillet over medium heat in a bit of oil until it begins to wilt. Add 2-3 Tbs. of water to the skillet and cover until kale is cooked through and wilted.

  3. When the potatoes are done, toss them together with the kale and black beans.

  4. Stir enchilada sauce, tomato sauce, garlic powder together. Season to taste with salt.

  5. Spray a casserole dish with cooking spray and add a small amount of sauce to the bottom of the dish. Fill tortillas with the sweet potato filling, roll and place in the dish.

  6. Pour the sauce over the filled tortillas.

  7. Cook at 350 for 20-30 minutes.

The post Sweet Potato, Black Bean and Kale Enchiladas appeared first on Eat at Home.

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The post January Sale! appeared first on Eat at Home.

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Instant Pot Hamburger Pasta Soup is a hearty, traditional classic that the whole family will love!

This filling soup is a dressed up version of tomato soup. Bulked up with ground beef and pasta, this soup will warm you up and fill you up!

Instant Pot Hamburger Pasta Soup

Using the Instant Pot makes this soup nice and easy. You’ll use multiple settings to cook it – but the result will be a delicious one pot soup. The recipe is also adaptable – use your favorite pasta shape, add in whatever veggies you love best, or use ground chicken or turkey instead of beef.

Start with the sauté setting to cook the ground beef, onion, and garlic. When the beef is cooked and the grease is drained, add the remaining ingredients and start the pressure cook time. It’ll only take about a half hour total to get this Instant Pot Hamburger Pasta Soup on the table, which makes it a great option as a weeknight dinner.

We like to serve this with a big salad full of vegetables and pretzel rolls. Cheddar Chive Freezer Biscuits and Goat Cheese Biscuits are also awesome with this soup!

If you don’t have an Instant Pot, this soup can also be made on the stove-top.

Instant Pot Hamburger Pasta Soup

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • ½ green pepper, chopped
  • 32 oz. beef broth
  • 15 oz. diced tomatoes with liquid
  • 15 oz. tomato sauce
  • 1 cup water
  • 1 cup rotini pasta
  • Salt and pepper, to taste
  1. Hit the saute button. Add the ground beef, onion, and garlic and cook, breaking up the meat, until browned.

  2. Drain as much grease as possible. 

  3. Add remaining ingredients.

  4. Set manual cook time to 5 minutes on high pressure. 

  5. Let pressure release naturally for 5 minutes, then release remaining pressure.

  6. Season to taste with salt and pepper.

If you like quick weeknight soup recipes that taste like they’ve simmered all day, then you’ll enjoy my collection so the Best Instant Pot Soup Recipes. And you’ll also want to be sure to sign up for my free Instant Pot School. You’ll receive free video lessons, printable recipes, a meal plan and color-coded grocery list along with a giveaway that you won’t want to miss!

The post Instant Pot Hamburger Pasta Soup appeared first on Eat at Home.

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Skip the takeout tonight and make this easy Instant Pot Chicken and Tortellini Soup with Kale for a filling, Italian-inspired meal.

Instant Pot Chicken and Tortellini Soup with Kale

It’s easy to see why this soup is a crowd pleaser! The distinctly Italian flavors come from the pasta, tomatoes, and garlic. Healthy kale and boneless, skinless chicken breast add bulk to the soup with no guilt attached. Instant Pot Chicken and Tortellini Soup with Kale will fill you up without weighing you down!

And, the Instant Pot makes Instant Pot Chicken and Tortellini Soup with Kale easy. You start with the sauté function to cook the onion and garlic, switch to pressure cooking to cook the chicken, broth, and tomatoes, and then switch back to the sauté function to cook the kale and tortellini. It’s so nice to be able to switch back and forth but only dirty one pot!

We love to serve this with a big, Italian chopped salad and garlic knots.

If you don’t have an Instant Pot, there’s also a stovetop version of this soup.

Instant Pot Chicken and Tortellini Soup with Kale

  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 3 cans chicken broth
  • 1 can diced tomatoes
  • 2-3 cups kale, chopped
  • 19 oz. frozen cheese tortellini
  • 1 lb. boneless, skinless chicken breast
  • ½ tsp. Italian seasoning
  • Salt and pepper, to taste
  • Parmesan cheese for topping, optional
  1. Hit the saute button and add the oil to the Instant Pot. Add in the onion and garlic and cook until the onion is soft and translucent. 

  2. Add the broth, tomatoes, and chicken. Set the manual cook time to 10 minutes on high pressure. Let the pressure release naturally for five minutes, then release remaining pressure.

  3. Remove the chicken, and hit the saute button. Add in the kale and  tortellini. Cook for 6-7 minutes, until tortellini is cooked.

  4. While the tortellini cooks, shred the chicken. 

  5. Return the chicken to the pot, along with the seasonings. 

  6. Serve topped with Parmesan. 

While your soup is cooking, you can find the entire collection of my best Instant Pot Soup Recipes on the blog.

Then you’ll want to sign up for my free Instant Pot School and instantly download the printable recipes, meal plan, color-coded grocery list and lessons. You’ll also find video lessons and an amazing perk that will make the two minutes it may take to sign up completely worth your while!

The post Delicious Instant Pot Chicken and Tortellini Soup with Kale appeared first on Eat at Home.

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Instant Pot Velma’s Chili is an easy, hearty dish will become your favorite cold-weather dinner.

Chili is one of our favorite dinners for chilly nights. This Instant Pot version boasts all the flavors you love, made faster thanks to pressure cooking. It’s a perfect way to get that simmered-all-day taste on a weeknight!

This starts the same as any other chili – browning your ground beef, but thanks to the sauté function on the Instant Pot, you’ll still only have one pot to clean. After the grease is drained, the remaining ingredients are added and the pressure cooker time is set. It’s so nice that this lets you step away from the kitchen instead of monitoring a simmering stove-top pot!

This chili is a great base recipe, which means it’s really easy to adapt too. Try switching out the ground beef for turkey or venison, or adding in some more vegetables. Get creative with toppings, too! Shredded cheese and diced green onions are always our go-tos. But you can always try cream cheese which turns out even creamer than a dollop of sour cream. And how about fritos? The possibilities are endless!

If you don’t have an instant pot, this can also be made on the stove top or in the slow cooker. It’s always nice to have cooking process options to fit the schedule of your day.

Be sure to check out my free Instant Pot School for more recipes that move beyond soups. It includes video lessons, printable recipes, a meal plan and color-coded grocery list and a giveaway that you won’t want to miss!

Instant Pot Velma's Chili

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small green pepper, chopped
  • 1 stalk celery, chopped
  • 2 cans kidney beans, drained and rinsed
  • 2 cans diced tomatoes
  • 15 oz. can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 2 Tbsp. chili powder
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • ½ cup red wine
  1. Hit the saute button.

  2. Add the ground beef, onion, garlic, and celery to the pot and cook until the meat is browned, breaking it up as it cooks.

  3. Remove the pot and drain as much grease as possible.

  4. Return the pot to the Instant Pot and add all other ingredients, except wine.

  5. Taste for seasoning and adjust if necessary.

  6. Stir in the wine.

  7. Set the manual cook time to 25 minutes under high pressure.

  8. Let the pressure release naturally for 10 minutes, then release remaining pressure.

The post Instant Pot Velma’s Chili appeared first on Eat at Home.

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Instant Pot All Veggie Vegetable Soup is a hearty, vegetarian option for busy nights.

Instant Pot All Veggie Vegetable Soup

I love a good vegetable soup. There’s something about sitting down with a bowl of vegetables that makes me feel so virtuous! And it’s even better when it’s loaded up with starchy veggies like potatoes and parsnips that are guaranteed to fill you up and keep you full.

Root veggies can take quite some time to cook, but not with this recipe. Instant Pot All Veggie Vegetable Soup is weeknight possible. You can have it on the table in less than an hour, and that includes chopping all the veggies too!

I feel like I’m on a perpetual quest to eat more vegetables, so I love having options like this! It’s also a great, easy one to customize to your family’s personal tastes.

Instant Pot All Veggie Vegetable Soup is really versatile – you can add pretty much any vegetables to this. It’s a great way to clean out your veggie drawer, or just sneak in some more of your favorites. Peas and green beans are frequent additions to this soup in our house!

The hardest part of Instant Pot All Veggie Vegetable Soup is chopping all the veggies. Once you have that hurdle cleared, you just set the cook time and you’re done.

This is one of the few soups I don’t pair with a salad – I feel like the meal is vegetable-heavy enough without it – but to me a crusty loaf of bread is a must. It’s perfect for sopping up any leftover broth!

If you don’t have an Instant Pot, this soup can also be made in the slow cooker.

More Instant Pot Recipes

And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes and a meal plan with a grocery list. There’s also a giveaway that you won’t want to miss!

Instant Pot All Veggie Vegetable Soup

  • 32 oz. can tomato juice
  • 5 cups water
  • 1 onion, chopped
  • 3 potatoes, chopped
  • 3 parsnips, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • ½ cup corn
  • Salt and pepper, to taste
  1. Add the juice and water to the pressure cooker pot.

  2. Stir in the chopped veggies.

  3. Set the manual cook time for 25 minutes on high pressure.

  4. Let the pressure release naturally for 5 minutes, then release remaining pressure.

The post Instant Pot All Veggie Vegetable Soup appeared first on Eat at Home.

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Instant Pot Chicken Minestrone Soup is a healthy, Italian-style soup that will warm you up without weighing you down.

Instant Pot Chicken Minestrone Soup

We have an Italian restaurant in town that’s known for their soups. On snowy days, they always have a soup special – it’s always different, but always delicious. It’s a town tradition that if you’re out and about in the snow, you stop in for a cup to take home. You should see how many people can pack into that little restaurant on soup days!

Instant Pot Chicken Minestrone Soup is a nod to their snow day soups. Full of fresh ingredients, it’s just the kind of soup they would make.

I love that this Instant Pot Chicken Minestrone Soup is loaded up with lean meat, vegetables and beans. So many of my favorite soups are creamy – it’s nice to have this delicious broth based one in the rotation to balance things out.

The Instant Pot makes this soup really easy. Pressure cooking speeds up the cook time for the bone-in chicken breasts, and then the sauté feature makes it possible to add the zucchini, kale, and pasta at the end, ensuring they won’t be overcooked.

In less than an hour, you’ll have a dreamy soup ready for your table. My Rosemary Goat Cheese Muffins are a great accompaniment, along with a big salad.

This soup can also be made in the slow cooker. You’ll also want to sign up for my free Instant Pot School for free recipes, a meal plan and color-coded grocery list. And you definitely won’t want to miss the giveaway sign-up too!

Instant Pot Chicken Minestrone Soup

  • 2 bone-in chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 can diced tomatoes
  • 2 – 32 oz. boxes chicken broth
  • 1 can dark red kidney beans
  • 2-3 carrots, sliced
  • 1 zucchini, chopped
  • ¾ cup small shell pasta
  • 2 cups kale, chopped
  • Salt and pepper, to taste
  • Parmesan cheese for topping, optional
  1. Add all ingredients except zucchini, pasta, and kale to the pressure cooker pot.

  2. Set the manual cook time for 30 minutes on high pressure.

  3. Do a quick pressure release.

  4. Remove the chicken breasts from the pot. Hit the saute button. Add the zucchini, pasta, and kale to the pot. Use a fork to pull the chicken off the bones. Chop or shred the meat and return it to the pot.

  5. Continue to saute until the zucchini and pasta are cooked.

  6. Season with salt and pepper. Top each bowl with Parmesan, if desired.

The post Hearty Instant Pot Chicken Minestrone Soup appeared first on Eat at Home.

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Instant Pot White Chicken Chili is the perfect meal to warm up to on a cold day!

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is one of my personal favorites. The creamy texture combined with just a little kick from the chopped green chilies is just so good on a chilly evening.

Generally, it involves some planning because my slow cooker version of this chili requires the beans to be pre-soaked. Luckily, Instant Pot White Chicken Chili speeds this process right along.

Instead of pre-soaking the beans overnight, you can do a quick soak in your Instant Pot which takes about a half hour. It’s perfect if you’re pressed for time – or you’ve just forgotten to soak!

Once the beans ready, you load up the remaining ingredients and set the cook time. At the end of the cook time, I flip the Instant Pot to sauté and add the milk and cornmeal to thicken the whole thing up.

I often serve Instant Pot White Chicken Chili with salad and breadsticks. Of course, cornbread would be good too, or tortilla chips.

While your chili is cooking, you’ll want to sign up for my free Instant Pot School too. It includes free recipes, a meal plan and a color-coded grocery list. And you’ll find video lessons and a giveaway that makes it even better!

Instant Pot White Chicken Chili

  • 2-2½ lbs. bone-in chicken pieces
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 can chopped green chilies
  • 1 lb. dry great northern beans,
  • 2 tsp. cumin
  • 1 tsp. oregano
  • ½ tsp. cayenne powder
  • ½ – 1 tsp. chili powder
  • 32 oz. box chicken broth
  • 2 cups water
  • Salt, to taste
  • 2 Tbsp. cornmeal
  • 1 cup milk
  1. Sort and rinse the beans. Add them to the pressure cooker along with 8 cups of water and 2 tsp. of salt.
  2. Set cook time for 2 minutes. Let the pressure release naturally for 15 minutes, then release remaining pressure.

  3. Remove the pressure cooker pot and drain the liquid from the beans.

  4. Add all ingredients in the pressure cooker pot with the beans, except for the cornmeal and milk. 

  5. Set the manual cook time for 20 minutes on high pressure.

  6. Remove chicken from soup and shred. Hit the sauté button. Return chicken to soup. 

  7. Stir cornmeal and milk together and add to the soup to thicken. 

  8. Adjust seasonings and serve.

The post My Favorite Instant Pot White Chicken Chili appeared first on Eat at Home.

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Looking for the perfect cold-weather comfort food? Look no further than Instant Pot Tomato Soup. It’s the sped-up version of this classic soothing winter soup.

Instant Pot Tomato Soup

Tomato soup was a snow day staple when I was growing up. After playing in the snow with my siblings, we’d always trudge back in to find that Mom had made us bowls of tomato soup with, of course, grilled cheese cut into strips for dipping.

I’m sure it’s a touch of nostalgia, but as soon as the weather turns cold, I start craving tomato soup. There is something so intensely comforting about a bowl of this creamy, delicious soup. This Instant Pot Tomato Soup is the perfect way to satisfy my cravings on busy winter days.

I love that the Instant Pot allows me to sauté and pressure cook in the same pot. Fewer dishes to wash is such a time saver! And I love being able to walk away during pressure cooking instead of watching a pot on the stove.

This creamy, dreamy Instant Pot Tomato Soup is ready in a little more than a half hour, and it’s just perfect to serve along with grilled cheese or cheese and crackers.

There’s just something comforting about a steamy bowl of tomato soup and grilled cheese for a weeknight dinner. It’s simple, filling and completely satisfying all at once. And it’s the frequent request from at least one of the kids around our house.

If you don’t have an Instant Pot, this soup can also be made on the stove top.

If you’re learning how to use your Instant Pot, or even if you consider yourself an Instant Pot expert, be sure to check out my free Instant Pot School. You’ll find recipes, a meal plan and color-coded grocery list and a giveaway that you won’t want to miss!

Instant Pot Tomato Soup

  • 4 Tbsp. butter
  • ½ small onion, minced
  • 6 Tbsp. whole wheat flour
  • ¼ tsp. baking soda
  • 96 oz. can tomato juice
  • 4 tsp. sugar
  • ½ tsp. garlic powder
  • Salt and pepper, to taste
  • 4 cups milk
  1. Hit the sauté button.

  2. Add the butter and, when melted, add the onion and celery. Cook until tender.

  3. Whisk in the flour and baking soda and cook 1 minute.

  4. Gradually add the tomato juice, whisking to blend. Add in sugar, garlic powder, salt and pepper.

  5. Set manual cook time for 10 minutes on high pressure.

  6. Do a quick pressure release

  7. Hit the sauté button. Stir in remaining milk and cook until warmed through, but do not let boil.

The post Homemade Instant Pot Tomato Soup appeared first on Eat at Home.

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Instant Pot Hamburger Vegetable Soup is a hearty crowd-pleaser that will be ready in a jiffy.

Instant Pot Hamburger Vegetable Soup

Instant Pot Hamburger Vegetable Soup is a classic. Everyone in my family loves it, and it’s full of pantry staples so I can easily whip up a batch whenever we’re craving it. Making it in the Instant Pot is especially easy.

You will use two of the Instant Pot’s features for this soup. First, the sauté setting is used to brown the meat, onion, and pepper together. After the grease is drained, the remaining ingredients are added and cooked with the pressure cooking setting.

Being able to do both with one pot means fewer dishes to clean. It’s also more hands-off than a stove-top recipe because while it’s pressure cooking, it doesn’t need to be watched. In under an hour, you’ll have a soup on the table that tastes like it’s been simmering all day.

Full of ground beef and veggies, Instant Pot Hamburger Vegetable Soup is a complete, satisfying meal. We usually add dinner rolls on the side or a veggie-packed salad.

If you don’t have an Instant Pot, this soup can also be made on the stove top.

Instant Pot Hamburger Vegetable Soup

  • 2-2½ lbs. lean ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 14 oz. cans beef broth
  • 14 oz. can diced tomatoes
  • 14 oz. can tomato sauce
  • 20-24 oz. bag frozen mixed vegetables
  • ½ cup barley
  • 6 cups water
  1. Hit the sauté button and brown the ground beef, onion and green pepper together.

  2. Drain and rinse under hot water to remove the grease.

  3. Return the browned ground beef in the pressure cooker pot and add all remaining ingredients. 

  4.  Set manual cook time for 30 minutes on high pressure. 

  5. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.

While you have your Instant Pot out, why not try some non-soup recipes too? You can sign up for my free Instant Pot School and instantly download the printable recipes, meal plan, color-coded grocery list and lessons. You’ll also find video lessons and an amazing perk that will make the two minutes it may take to sign up completely worth your while!

The post Instant Pot Hamburger Vegetable Soup appeared first on Eat at Home.

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