Gluten Free Instant Pot Lasagna Soup

When I first heard about this soup, I was a bit skeptical. I grew up eating my mother's specialty, which was her amazing lasagna. So the thought of a soup tasting like lasagna seemed a long shot to me. Plus, using gluten free pasta in soups can be a bit tricky since they tend to dissolve.  I was shocked that the pasta turned out perfect and it held up when reheated the next night.  This recipe lives up to the name and the flavor is like eating lasagna in a soup.

Gluten Free Instant Pot Lasagna Soup 

1 lb. Italian Sausage
1 can chicken stock

1 15oz  can fire roasted crushed tomatoes
1 15 oz can tomato sauce
1 small onion, diced

2 large carrots diced
2 bay leaves
1 bag kale
2 teaspoons Italian Seasoning, plus more for cheese mixture
1 cup gluten free  pasta
1/2 cup shredded mozzarella
6 ounces part skim ricotta cheese
1/3 cup freshly grated Parmesan cheese

Mix the ricotta and Parmesan and season with a little dash of salt and pepper and a 1/2 tsp of Italian seasoning ; set aside.

Add olive oil to pot and set to saute setting.

After the pot preheats for a minute or two, add the sausage and cook until brown, using a wooden spoon to break apart (about 5 minutes).

Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.

Add garlic and Italian seasoning and cook a minute more.

Add chicken stock, diced tomatoes, tomato sauce, basil, oregano, kale and pasta.

Place the lid on (with silicone ring) and set it to manual for 2 minutes on high pressure. (It will take 10 to 15 minutes to come to pressure. )

Allow the soup to naturally release for 5 minutes and then use quick release to remove  remaining pressure.

Remove the bay leaves.

Serve immediately and garnish with Parmesan and ricotta cheese mixture, sprinkle with mozzarella.

Instant Pot Pork Chops w/ Green Beans and Potatoes

The inspiration for this recipe came from a conversation with a woman I work with and I needed to get it into my Instant Pot . When she talked about the green beans that she cooked in her pot , my mouth started watering and lightbulbs started blinking in my head. Growing up with the world's best cook, Janis Tosatto, this was a staple at our dinner table. I decided that I would try my rendition this week and it turned out perfectly .
This recipe will feed 2 people, with a few beans and potatoes leftover for lunch tomorrow. The seasoning I used on the pork and the vegetables is Red Rocks Hickory Smoke Seasoning from Savory Spice and is my go to for most everything. The beans and potatoes brought back such great childhood memories and the pork was tender and cooked through.

Instant Pot Pork Chops w/ Green Beans and Potatoes

2 10 oz Bone-in Pork Chops
2 tbsp olive oil
1/2 sweet onion, sliced
2 cups chicken stock
14 oz green beans, broken in half
12 oz baking potato, peeled and cubed
3 garlic cloves, sliced
Salt and pepper (or seasoning of preference)

Hit the saute button and when it says hot, add olive oil. Brown chops on each side, 3 to 4 minutes and remove to plate.
Add onion, saute until soft.
Add stock, stirring to deglaze pot.
Turn off. Add beans, potatoes and garlic and more seasoning. Stir together.
Place chops on top of vegetables.
Making sure that the silicone ring is in
place, lock lid into place and close pressure valve.
Set on manual for 5 minutes at high pressure. My pot came to pressure within 12 minutes.
NPR for 10 minutes and release (with caution) remaining pressure.

Gluten Free Instant Pot Lasagna

If you haven't joined the Instant Pot bandwagon, it's time to hop aboard. Not every recipe is a time saver, but you can do so much with it. I've prepared many lasagnas over the years and this is now my favorite way. When you are cooking for two, you get two good meals and less headache and clean up. I admit that I was skeptical about this technique, but I have embraced it. Taking the sides off of the spring-form pan was scary the first time, but the end result is a beautiful layered, baked pasta dish. I have tried different combinations for this recipe and I have landed on all sausage. The first time I used all ground beef, but felt that it lacked texture and flavor. The next two times I went with a half ground sirloin, half Italian sausage blend and was satisfied with the flavor and texture. This last recipe, I went with all Italian sausage and decided it was the winner.
In the past, I have always made my own sauce, but to save time I went with a jarred sauce. Going with a pricier jar was the logical choice for me, knowing that it would come closer to homemade. I found this Michael's of Brooklyn Home Style Gravy at Sprouts and it comes pretty close to home made.

Gluten Free Instant Pot Lasagna 

Ingredients

• 1 lb bulk  gluten free Italian sausage
• 8 oz ricotta cheese
• 1 cup mozzarella cheese - divided in half
• 1 cup Parmesan cheese
• 1 egg
• 1 tbsp. Italian spices
• Salt and Pepper to taste
• Gluten free lasagna noodles
• 1 jar gluten free pasta sauce

Instructions

1. Using Saute function, brown Italian sausage, breaking up the clump. Remove to plate lined with paper towel to drain.
2. Mix ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, and spices.
3. Line bottom of 7" spring form pan with lasagna noodles, broken into pieces to fit the pan.
4. Add enough pasta sauce to cover the noodles.
5. Add layer of half of meat mixture.
6. Add layer of half of cheese mixture.
7. Repeat with another layer of noodles, tomato sauce, ground beef, and cheese.
8. Top with layer of noodles, and additional tomato sauce.
9. Add remaining mozzarella and Parmesan cheeses.
10. Place trivet in Instant Pot insert, and add 1.5 cups water.
11. Loosely cover pan of lasagna with foil to keep out water.
12. Place lasagna pan on top of trivet in pot.
13. Lock lid on pot, and set valve to seal. (make sure to insert the silicone ring)
14. Press manual, 20 minutes high pressure.
15. When finished cooking, allow to naturally release (NR) pressure - approximately 10 minutes.
16. Remove lasagna after pressure releases. Broil on high for a few minutes to brown cheese, watching so that you don't burn the top.
17. Let rest for a about 5 minutes, run a knife along edge to release and remove ring.
18. Slice and serve with additional sauce.

Instant Pot Pork Sirloin Tip Roast

This is the very first meal I prepared in my new Instant Pot and I was very happy with the end result. I had prepared one of these pork roasts from Costco the traditional way and ended up with a tough and dry piece of meat. The one prepared in the Instant Pot turned out tender and juicy. You can season the roast anyway that you prefer, the following is what I did.

Pork Sirloin Tip Roast

Season a 2 pound Pork Sirloin Tip Roast with Salt, Pepper, Garlic Powder and Horseradish Powder . Set the pot to Saute and add a Tbsp of Cooking Oil and when it is shimmering,  brown the pork on all sides and remove from pot. Add 1 chopped Onion, 4 or 5 chopped Sweet Baby Bell peppers and stir until soft. Add  1/4 cup Hard Apple Cider and deglaze the pot. Return Roast to pot and add remaining 12 Oz. Bottle of Hard Apple Cider. Close and lock the lid, hit the cancel button. Press the Manuel button and set for 45 minutes. Let the pressure release on its own.

We went for a walk and it was waiting for us.  It actually went to the warm setting and it turned out tender and delicious.

Instant Pot Steel Cut Oats

I finally joined the Instant Pot bandwagon and am very happy with the results so far. The machine can be a little intimidating, but I think it will be worth the time to figure out. One of the first things I prepared were Steel Cut Oats and they turned out perfect. They were creamy and very favorable. I used Penzey's Vanilla Sugar to sweeten mine, although brown sugar, honey or agave would have worked just as well.

Steel Cut Oats

Add 2 cups Water, 1 cup Almond Milk, pinch of Salt, Vanilla Bean and 1 cup of Steel Cut oats into the pot, locked lid into place, set Manuel function to cook for 5 minutes and let the pressure come down. Remove bean, sprinkle with Ground Cinnamon and add sweetener of choice.