5 Dinner Recipes You’ll Want To Make Forever

Chicken Bone Broth

Preparation Time: 10 minutes

Cooking Time: 90 minutes

Servings: 8

Ingredients:

• Bones from a 3 – 4 pounds chicken
• 4 cups water
• 2 large carrots, cut into chunks
• 2 large stalks celery
• 1 large onion
• 4 Fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt

Directions:

1. Put all the ingredients and allow it to sit for 30 minutes.

2. Pressure cook and adjust the time to 90 minutes.

3. Pressure release naturally until the float valve drops, and then unlock the lid.

4. Strain the broth and transfer it into a storage container. The broth can be refrigerated for 3–5 days or frozen for 6 months.

Nutrition:

Calories: 44 kcal

Fat: 1 g

Protein: 7 g

Sodium: 312 mg

Fiber: 0 g

Carbohydrates: 0 g

Sugar: 0 g

Chicken Bone Broth With Ginger and Lemon

Preparation Time: 10 minutes

Cooking Time: 90 minutes

Servings: 8

Ingredients:

• Bones from a 3 – 4 pounds chicken
• 8 cups water
• 2 large carrots, cut into chunks
• 2 large stalks celery
• 1 large onion
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1-½ inches piece fresh ginger, sliced (peeling not necessary)
• 1 large lemon, cut into fourths

Directions:

1. Put all the ingredients in it and allow it to sit for 30 minutes.

2. Pressure cook and adjust the time to 90 minutes.

3. Set the broth using a fine-mesh strainer and transfer it into a storage container.

4. It can be refrigerated for 5 days or frozen for 5 months.

Nutrition:

Calories: 44 kcal

Fat: 1 g

Protein: 7 g

Sodium: 312 mg

Fiber: 0 g

Carbohydrates: 0 g

Sugar: 0 g

Vegetable Stock

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 8

Ingredients:

• 2 large carrots
• 1 large onion
• 2 large stalks celery
• 8 oz white mushrooms
• 5 whole cloves garlic
• 2 cups parsley leaves
• 2 bay leaves
• 2 tsp whole black peppercorns
• 2 tsp kosher salt
• 10 cups water

Directions:

1. Place all the ingredients in a pot, secure the lid, and cook for 40 minutes.

2. Set the broth using a fine-mesh strainer and transfer it into a storage container.

Nutrition:

Calories: 9 kcal

Fat: 0 g

Protein: 0 g

Sodium: 585 mg

Fiber: 0 g

Carbohydrates: 2 g

Sugar: 1 g

Chicken Vegetable Soup

Preparation Time: 23 minutes

Cooking Time: 15 minutes

Servings: 8

Ingredients:

• 2 tbsp avocado oil
• 1 small yellow onion, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large stalks celery, sliced and ends removed
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 8 cups chicken stock
• 3 boneless, skinless, frozen chicken breasts

Directions:

1. Heat the oil for 1 minute. Add the celery, onion, carrots then sauté for 8 minutes.

2. Add the garlic, thyme, and salt and sauté for another 30 seconds. Press the Cancel button.

3. Add the stock then frozen chicken breasts to the pot. Secure the lid.

4. Pressure Cook and adjust the time to 6 minutes.

5. Allow cooling into bowls to serve.

Nutrition:

Calories: 209 kcal

Fat: 7 g

Protein: 21 g

Sodium: 687 mg

Fiber: 1 g

Carbohydrates: 12 g

Sugar: 5 g

Carrot Ginger Soup

Preparation Time: 20 minutes

Cooking Time: 21 minutes

Servings: 4

Ingredients:

• 1 tbsp avocado oil
• 1 large yellow onion (chopped and peeled)
• 1 pound carrots, peeled and chopped
• minced ginger and 1 tbsp fresh peeled
• 1-½ tsp salt
• 3 cups vegetable broth

Directions:

1. Add the oil to the inner pot, allowing it to heat for 1 minute.

2. Add the onion, carrots, ginger and salt, and sauté for 5 minutes. Press the Cancel button.

3. Add the broth, secure the lid, and adjust the time to 15 minutes.

4. Allow the soup to cool for a few minutes, and then transfer to a large blender. Merge on high until smooth then you can serve.

Nutrition:

Calories: 99 kcal

Fat: 4 g

Protein: 1 g

Sodium: 1,348 mg

Fiber: 4 g

Carbohydrates: 16 g

Sugar: 7 g