|
This easy instant pot hash brown soup is super easy to make and gluten free! I made it for a family get-together and there was none left! Definitely a crowd-pleaser!
Here are the ingredients you will need to make this easy instant pot hash brown soup:
1- 20 oz bag of Shredded Hash Browns- Gluten Free 32 oz Chicken Stock 10 Sliced of bacon- cook and dice. Save 1/2 for topping the soup. 1 pinch of salt and pepper A small yellow onion diced 1 block of cream cheese 2 cloves of garlic- minced or 1 tsp garlic powder 3 TBSP Gluten free flour substitute TWO Cups Heavy Cream 2 Cups Shredded Cheddar Cheese plus additional for garnish on top of the soup 2 Green Onions- chopped for garnish Here’s how to make this delicious Instant Pot Hash Brown Soup: Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place on a paper towel lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hashbrowns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! Pin this now and make it later! 
If you like this recipe you might also like these Instant Pot recipes:
Gluten Free White Bean and Chicken Chili Instant Pot Trip Tip– Medium Rare and of course gluten free! Instant Pot Yogurt– gluten free and so thick and creamy! Check out the video:
prep time: 15 MINUTES
cook time: 15 MINUTES additional time: 15 MINUTES total time: 45 MINUTES Easy Instant Pot Comfort Food! Just Saute for a few minutes then dump all the ingredients in your Instant Pot and let it do the hard work! Top this soup with your favorite potato toppings and it's fantastic! Ingredients
Turn your Instant Pot onto Saute mode. Chop and cook the bacon in the Instant Pot until Crispy. Remove half of the bacon and place it on a paper towel-lined plate. Set aside for later. Onions and garlic go in next and saute for a few minutes. Add in flour and make a roux. Stir to cook the flour for a few minutes. Add in the broth. Stir. Pour in heavy cream. Stir. Turn the Instant Pot off. Add the hash browns. Drop in the Cream Cheese. Add Cheddar Cheese. Stir. Put the Instant Pot lid on and turn it on to manual pressure for 15 minutes. Release the pressure. Top with your favorite toppings. Enjoy! © Michelle Bock I hope you enjoy this delicious soup as much as we do! I love making it for family get-togethers because it’s so easy and everyone loves it! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
0 Comments
Hey there! This Mongolian Beef is perfect for satisfying your takeout cravings! It’s super easy to make and there are keto options listed below You don’t need PF Changs takeout!
HERE’S THE INGREDIENTS TO MAKE THIS AMAZING EASY Keto Mongolian Beef:
2.5 LBS of Flank Steak, sliced thin 1/2 c Cornstarch- or other keto alternatives for fewer carbs. See below. A Drizzle of Olive Oil 1 c Low Sodium Gluten Free Soy Sauce or Coconut Aminos 1/2 – 3/4 c Coconut Sugar, Brown Sugar or Brown Swerve or your favorite Keto sweetener. 1/3 c Water 2 TSP Ginger 4 cloves of Garlic Pinch of Red Pepper Flakes Green Onions for garnish Salt Pepper Here’s how to make this recipe: Slice your steak into thin strips. Cut against the grain. Put the steak in a bowl. Add cornstarch or alternative. Use your hands to evenly coat the steak. Heat a Wok or large skillet to high heat, add the Oil. Once heated, add the Steak but don’t overcrowd them. Cook on each side for ~1 minute until edges are brown. Remove the Steak and set it aside. In a small bowl, mix Soy Sauce, Coconut Sugar, Water, Ginger, Red Pepper Flakes, and Garlic. Pour the sauce into the skillet and bring to a boil. Add steak to the sauce and allow the sauce to thicken. Stir so it doesn’t burn. Toss with Green Onions. What’s the difference between Mongolian Beef and Szechuan Beef? Szechuan comes from Southwest China, commonly made with garlic, chili peppers, and Szechuan peppercorns. It’s super spicy. Mongolian Beef is not spicy, stir-fried, and known more for the fresh veggies added to it. You can read more about the differences here. I served this Mongolian Beef with cauliflower rice to keep the carbs lower. You can serve it with your favorite sides such as steamed rice, fried rice, or noodles. If you want lower carb noodles, I like Palmini! Where does Mongolian Beef originate from? It was based on a dish in Taiwan but Mongolian Beef has adapted into a prominent menu item for American Chinese restaurants. You can add more vegetables to this recipe if you like, however, we like it with just green onions to garnish it. What can I use instead of cornstarch to lower the carbs? You have the option to omit it entirely. This will result in less thick of a sauce but it will still be delicious! You can use Xanthan gum to coat the beef and thicken the sauce if you like. There are 7 grams of Carbs per 1 TBSP of Cornstarch. You could also just use less cornstarch however, this will result in a runnier sauce. It will still be delicious! PIN it NOW and make it later! 
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE INSTANT POT TERIYAKI BEEF- in case you want options for your homemade Chinese takeout. INSIDE OUT EGG ROLLS (Gluten Free!)-a classic takeout side order. GLUTEN FREE LOW CARB CRAB CAKES– to go with your homemade copy cat PF Changs takeout order! Gluten Free Bacon and Pineapple Fried Rice– Yes Please! HERE's the Video:
prep time: 15 MINUTES
cook time: 15 MINUTES total time: 30 MINUTES This Mongolian Beef has keto options and is the perfect dish to satisfy your take-out cravings! Ingredients
© Michelle Bock I hope you love this easy gluten free keto Mongolian Beef as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
Gluten Free Arepas are super easy to make and have been made popular lately by the Disney movie Encanto! Have you seen it yet?
Here’s what you need to make gluten free arepas:You will need a bag of GOYA Masarepa or PAN White Cornmeal that is precooked.
I used the Goya Masarepa flour to make these babies! These two work the best for making them IMO. Warm Water Salt If you want to make them with a cheese filling you will need shredded cheese or queso fresco or your favorite cheese! I also like to fill them with shredded meat, avocado, and shredded cheese… yum! If you purchase the flour from my Amazon link, I will receive a small commission. Thank you! Here are my policies and disclosures:) I messaged my friend Gaby, who is from Columbia to ask her for her pro tips when making these! Thank you Gaby for your help! Here’s how to make them: I followed the instructions on the GOYA Masarepa package. I added on to it since it ended after making the dough lol. In a bowl, add 2 1/2 cups of warm water, 2 Cups of Masarepa, and 1 tsp salt (I did a pinch because I didn’t measure it lol) Stir together until combined. Let it sit for 5 minutes. After the 5 minutes, USE WET HANDS to knead the dough. I kneaded it on a Silpat mat so it wouldn’t stick. Start heating your skillet with some olive oil in it. If you are not adding cheese as a filling, form them into thick pancake shapes. If you are adding cheese filling, hold the pancake-like shape in the palm of your hand and make a little well. Put the cheese in there. Cover the cheese up with a little dough. Press the dough all around it so none will come out during cooking. If the dough gets sticky, wet your hands again. This really helps! Once you have them made, pan fry them for about 3-4 minutes per side until they are browned and cooked through. The cheese filling ones will have melty cheese on the inside! Continue until all of them are cooked. Once they are cooled a little, you can cut them 3/4 of the way around and add the shredded meat to them or your favorite stuffing ingredients. You might also like Gluten Free Empanadas! Pin this now and make it later! 
Here’s some Arepa filling ideas:
Shredded Beef- I used leftover Pot Roast Meat and it was yummy! Shredded Chicken- I like to make Salsa Chicken in my Instant Pot for this! Avocado or Guacamole Black Beans Cheese Butter Ham, Pickles, and Cheese- kind of like a Cuban Sandwich (I got the idea from Quiero Arepas) Breakfast ingredients such as eggs, sausage, and cheese. We went to Quiero Arepas when we were in Denver and I loved the Pollo Guisado one we had there! If you are looking for more ideas of where to eat in Denver check out my Gluten Free Guide to Denver! Here's The Video of How To Make These Delicious Arepas!
prep time: 15 MINUTES
cook time: 15 MINUTES total time: 30 MINUTES These gluten free arepas are super easy to make and delicious! You can fill them with shredded meat, cheese or your favorite fillings! Ingredients
I followed the instructions on the GOYA Masarepa package. I added on to it since it ended after making the dough lol. In a bowl, add 2 1/2 cups of warm water, 2 Cups of Masarepa, and 1 tsp salt (I did a pinch because I didn’t measure it lol) Stir together until combined. Let it sit for 5 minutes. After 5 minutes, USE WET HANDS to knead the dough. I kneaded it on a Silpat mat so it wouldn’t stick. Start heating your skillet with some olive oil in it. If you are not adding cheese as a filling, form them into thick pancake shapes. If you are adding cheese filling, hold the pancake-like shape in the palm of your hand and make a little well. Put the cheese in there. Cover the cheese up with a little dough. Press the dough all around it so none will come out during cooking. If the dough gets sticky, wet your hands again. This really helps! Once you have them made, pan fry them for about 3-4 minutes per side until they are browned and cooked through. The cheese filling ones will have melty cheese on the inside! Continue until all of them are cooked. Once they are cooled a little, you can cut them 3/4 of the way around and add the shredded meat to them or your favorite stuffing ingredients. © Michelle Bock I wish I could heal the world with my food like Julieta’s arepas did in Encanto! Sadly I can’t, but I hope you enjoy the recipe! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This easy gluten free egg drop soup is one of my favorite quick meals! It’s almost Chinese New Year and I think this would be a great addition to your celebration dinner!
HERE’S THE INGREDIENTS TO MAKE THIS Recipe!
4 Cups Chicken Stock- The broth is important because it adds so much flavor! 2 TBS Cornstarch (optional for keto) 1 TSP Ground Ginger 1/2 TSP Garlic Powder 3 Eggs A drizzle of Toasted Sesame Oil 3 Green Onions, thinly sliced, plus extra for garnish 1/4 c Lemon Juice or Juice From a Lemon if you like it lemony Salt and Pepper to taste Here’s how I made this recipe:Whisk the Broth, Cornstarch, Ginger, and Garlic Powder in a medium saucepan until smooth. Bring to a simmer, stirring occasionally. Add Sesame Oil. Stir. Add Lemon Juice. Stir. Whisk your Eggs in a bowl. Once the broth is at a simmer, create a whirlpool with a fork or whisk and slowly pour your Eggs into the Soup as you stir to create egg tendrils. Remove the pan from heat. Stir in Green Onions, Salt, and Pepper. Serve with sprinkled Green Onions. Enjoy! Is Egg Drop Soup Keto? Other recipes use corn and sugar in their Egg Drop Soup but if you omit it like we are in this recipe, it’s perfect for keto. I only used 2 TBSP of cornstarch for this recipe which is a total of 14 carbs. You also have the option of leaving it out. The soup will not be as thick but it will still be delicious! Cornstarch AlternativesEven though I only used 2 TBS, the cornstarch is the most keto unfriendly part of this recipe so here are a few alternatives, you can read more about them here! Glucomannan Powder- it’s tasteless and has only 5 carbs. Xanthan gum- great for soups, smoothies, and more and it’s 0 net carbs! Coconut Flour-you’ll need to make it into a slurry in order to add to this soup but it’ll add a sweetness and slight coconut flavor when you’re done if you’re looking to remix the recipe. Is Egg Drop Soup good for when you’re sick? Yes! I love it as an alternative to Chicken Noodle or Chicken Zoodle soup! It’s a great way to get nutrients from broth, lemon juice, and eggs. I don’t know the science behind it but it makes me feel better! It could just be that it’s easy to eat and warm and comforting! lol. Pin this NOW for later... 
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:
GLUTEN FREE CRUNCHY THAI CABBAGE SALAD-a perfect appetizer for your egg drop soup or a soup and salad combo! PRESSURE COOKER BRAISED SHORT RIBS- GLUTEN FREE– in case you’d like your soup to be the appetizer. GLUTEN FREE PRESSURE COOKER CREAMY SPICY SOUP– the perfect soup for when you’re sick. Here's a quick video:
This is one of my favorite quick comfort foods! It is filling and delicious! It's better than ordering take out!
Ingredients
© Michelle Bock I hope you enjoy your soup as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
This Easy Gluten Free Bruschetta is delicious and quick to make! It is perfect over toasted gluten free baguettes!
Here’s the ingredients to make this amazing easy gluten free bruschetta!
Your favorite gluten free baguette- My favorites are My Bread Bakery, Schar or Against the Grain. 2 10 oz packages of cherry tomatoes 3 Garlic Cloves- chopped 1/2 Red Onion- minced 1/3 Cup Fresh Basil- chopped 1 Drizzle Olive Oil Salt and Pepper 1/4 Cup Balsamic Vinegar 1/2 Cup Crumbled Feta Butter Italian Seasoning Here’s how you make it!Slice your baguette into slices on a diagonal. Butter them. Sprinkle with Italian Seasoning. Put them on a sheet pan. Broil them in the oven for a few minutes until they are toasty. Set them aside. While you are broiling the bread, let’s start on the Bruschetta! Chop the tomatoes into small pieces. Add them to a bowl. Mince the garlic and red onion. Add them to the bowl. Boom…Add the feta to the bowl. Add the balsamic vinegar to the bowl. Put a small drizzle of olive oil in the bowl. Sprinkle it with salt and pepper. Stir it all up. Add most of the basil to the bowl. Save some to sprinkle on top. Stir it. Spoon it over the toasty bread! It is also delicious over cooked chicken breast Garnish with remaining basil. Enjoy! Pin Me Now and Make Me Later! 
If you like this recipe you might also enjoy these:
Gluten Free Copycat of Carrabba’s Spicy Sicilian Chicken Soup Tiramisu- Gluten Free Gluten Free Bolognese Traveling to Italy Gluten Free Here’s a video on how to make it!
prep time: 15 MINUTES
cook time: 3 MINUTES total time: 3 MINUTES This easy to make gluten free bruschetta is perfect for an appetizer and goes great with any happy hour food! Ingredients
Slice your baguette into slices on a diagonal. Butter them. Sprinkle with Italian Seasoning. Put them on a sheet pan. Broil them in the oven for a few minutes until they are toasty. Set them aside. While you are broiling the bread, let’s start on the Bruschetta! Chop the tomatoes into small pieces. Add them to a bowl. Mince the garlic and red onion. Add them to the bowl. Boom…Add the feta to the bowl. Add the balsamic vinegar to the bowl. Put a small drizzle of olive oil in the bowl. Sprinkle it with salt and pepper. Stir it all up. Add most of the basil to the bowl. Save some to sprinkle on top. Stir it. Spoon it over the toasty bread! It is also delicious over cooked chicken breast Garnish with remaining basil. Enjoy! © Michelle Bock I hope you love this easy gluten free bruschetta as much as we do! I recently made it for my Dad and Flo when they were visiting! It was devoured by us all! I think it’s a perfect dish to add to any happy hour! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Hey there! White Chicken Chili is perfect for cold days. I just made this for my daughter’s graduation from college and it was a crowd-pleaser! It’s super easy to make in your Instant Pot or Crockpot!
What Do I Need To Make This?
1 Small Yellow Onion, diced 1 TBS Olive Oil 2 cloves of Garlic, finely minced (2) 14.5 oz cans of Chicken Broth (1) 7 oz can of Diced Green Chiles 1 1/2 TSP Cumin 1/2 TSP Sweet & Smokey Paprika 1/2 TSP Fresh Cilantro 1/4 TSP Cayenne Pepper 1/2 TSP Dried Oregano Salt & Pepper to taste (1) 8oz package of Cream Cheese cut into small cubes 1 1/4 c of fresh Corn or frozen corn (2) 15 oz cans of Cannellini Beans 2 1/2 c of Shredded Cooked Rotisserie Chicken 1 TBS Lime Juice Here’s How To Make This Recipe: Put your Olive Oil, Onions, and Garlic in your Instant Pot on “Saute” mode or ~5 minutes until the onion and garlic start to turn soft. Add Chicken Broth, Green Chilies, Cumin, Paprika, Oregano, Cayenne Pepper, Salt, and Pepper. Turn the Instant Pot off of saute mode. Put the lid on and start it on Manual Pressure but turn the time down to 10 minutes. Once it is finished, release the pressure carefully. Drain and rinse Beans in a fine mesh strainer or colander. Measure out one cup of the beans and set aside. Puree the one cup of beans and a little broth from the soup until nearly smooth. This will thicken the soup. Add it to the instant pot with the non pureed beans. Add Cream Cheese, Chicken, Corn, and Lime Juice to the instant pot. Stir. You can serve the soup now, or close the lid and keep on the warm setting until you are ready to eat! Serve with toppings of your choice. How to make White Chicken Chili Dairy Free? This recipe calls for cream cheese but you can substitute it for dairy free cream cheese if you need to. Top it with your favorite shredded dairy free cheese as well! Can I make this White Chicken Chili with frozen chicken? Yes, just increase the time you cook it in the instant pot but I don't recommend it. I think the flavor is better with rotisserie chicken and highly recommend it! Pin it for later! 
Toppings for this recipe:
Sour Cream- a classic, you can use dairy free if you need to. Avocado Shredded Cheese- use dairy free if you need to. Tortilla Chips- for extra crunch. Jalepenos-if you need a bit more spice. If You Like This Recipe You Might Also Like These: GLUTEN FREE AND KETO CORNBREAD– to go with your chili. GLUTEN FREE CHILI IN MY INSTANT POT! -for all your classic chili needs. GLUTEN FREE AVGOLEMONO SOUP– if you like chicken recipes. GLUTEN-FREE CHICKEN MEATBALL AND ZOODLE SOUP– for all your hearty and healthy needs. Here's a video...
prep time: 15 MINUTES
cook time: 10 MINUTES additional time: 30 MINUTES total time: 55 MINUTES This hearty and delicious white chicken chili is perfect for cold days that you crave comfort food! I recently made it for my daughter's winter graduation party! It was a crowd-pleaser! Top it with your favorite toppings- so very yummy! Ingredients
I hope you enjoy this White Chicken Chili! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
I love this spicy Sicilian chicken soup when I am craving comfort food or if I am not feeling well! There’s something about eating a little spice if you have a stuffy nose that helps IMO!
I used to love getting this soup before I knew that I had Celiac Disease! It was perfect on a cold day or if I was feeling under the weather!
I no longer eat at Carrabba’s because I have been glutened there twice! So, I no longer trust them. This lead me to create my own version from my memory of what it tasted like! What do I need to make this Spicy Sicilian Chicken Soup? You will need the following ingredients to make this recipe: 1 bag of frozen mirepoix or fresh mirepoix olive oil red pepper 2 medium sized red potatoes or 1 cup of diced radishes if you are eating keto. Tomato paste chicken stock- homemade or from a store. chicken breasts or rotisserie chicken can of chopped tomatoes parsley pepper salt Italian seasoning red pepper flakes garlic cloves and an instant pot or a crockpot.
How do I cook it in the Instant Pot VS the Crockpot? I cooked it on the soup mode of my instant pot. I made it with raw chicken and it turned out perfectly. If you use the rotisserie chicken you would not need to cook it as long. Probably only 10-15 minutes. If you are using a crockpot or slow cooker, I would cook on low for 8 plus hours. Tips for making this Spicy Sicilian Chicken Soup- If you are using raw chicken, it will take longer to cook. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. If you like this recipe you might also like these: My Grandma’s Vinarterta Instant Pot Fajita Chicken Corn and Potato Chowder Pin This NOW make it Later! 
Here’s the video on how I made it :)
Here’s the recipe:
Spicy Sicilian Chicken Soup- Carrabba's Copycat prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR This delicious Carrabba's copycat Spicy Sicilian Chicken Soup is perfect for cold days or when you are feeling under the weather! It can be made more or less spicy! It can be made in the Instant Pot or Crockpot. Yummy! Ingredients
If you make this recipe please tag me on Instagram! I would love a 5 star review! TIPS: If you are using raw chicken, it will take longer to cook than rotisserie. I removed the chicken after it was finished cooking and shredded it and returned it to the pot. If you use rotisserie chicken, it will cook faster. You can shred it before adding it to the instant pot or crockpot. If you want it spicier, add more red pepper flakes and black pepper. I did not add pasta to mine as we are eating keto, however, you could add cooked pasta to your soup if you like. I also substituted radishes for the potatoes to make it keto friendly. I hope you love this copycat of Carrabba’s Spicy Sicilian Chicken Soup! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
Hey There!I am so glad you are here! Archives
October 2022
Categories
All
|
RSS Feed
Click to upload Footer Background below
