January is National Soup and Slow Cooking Month, so get out those pots and cookers and prepare to create some easy yet absolutely delectable recipes in light of the new year!

Instant Pot Cubano Sandwiches

Ingredients

For the shredded pork:

• 4 pounds boneless pork shoulder, trimmed of excess fat
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• ¼ teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 6 cloves garlic, minced
• 1/3 cup orange juice
• 1/3 cup lime juice
• ½ cup chicken broth

For the sauce:

• ¼ cup mayonnaise
• ¼ cup yellow mustard
• 1 pinch cayenne pepper

For the Sandwich:

• 1 pound thick sliced ham
• 1-2 loaves soft French bread
• 8-10 slices Swiss cheese
• 1 cup sliced dill pickles
• Butter for toasting the sandwiches

Directions

1. In a small bowl, combine the salt, cumin, red pepper, and oregano.
2. Place the pork shoulder into the Instant Pot and sprinkle all over with the seasoning mix.
3. Add the minced garlic to the pot and pour the orange and lime juice and chicken broth over the pork.
4. Lock the Instant Pot lid in place, making sure the venting valve is sealed.
5. Set Instant Pot to cook on high pressure for 65 minutes.
6. When the cooking time is up, allow the pressure to release naturally for 15 minutes, and then carefully turn the venting valve to release the remaining pressure. When the pressure pin drops, remove the lid.
7. Remove the pork from the cooking liquid and shred once cooled. Then, stir the shredded pork back into the cooking juices to absorb some flavor.
8. Mix the mayonnaise, mustard and cayenne pepper together in a small bowl and set aside.
9. When ready to assemble the sandwiches, slice a loaf of French bread in half and spread both sides with the sauce.
10. Top one half of the bread with a good portion of the shredded pork followed by several slices of ham.
11. Shingle the Swiss cheese slices over the other half of the bread and top with pickles.
12. Combine the two halves to make a whole sandwich and cut into individual servings.
13. Heat a heavy bottomed skillet over medium heat and add a tablespoon of butter.
14. Place a portion of sandwich into the melted butter and, using another heavy pot or pan, press the sandwich into the pan to flatten it. Cook until golden brown, flip and repeat until both sides are golden brown and cheese is melted.
15. Repeat with the remaining sandwich portions and serve.

 

Slow Cooker Chicken Marsala

Ingredients

• 6 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/2 cup marsala wine
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 1/2 cups sliced mushrooms
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley
• 1/4 cup cornstarch
• Optional: Baguette, toasted and sliced. 
• Don't forget to check your Weekly Ad or the latest Digital Coupons for extra savings on the ingredients!

Directions

1. Heat the olive oil in a large pan over medium high heat.
2. Season the chicken breasts on both sides with salt and pepper.
3. Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
4. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
5. Cook on low for 5 hours, or until the chicken is done.
6. Remove the chicken from the slow cooker.
7. Whisk together the cornstarch with 1/3 cup cold water.
8. Pour the cornstarch into the slow cooker and stir to combine.
9. Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
10. Stir in the heavy cream and season the sauce with salt and pepper to taste.
11. Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).

Instant Pot Honey-Garlic Spareribs

Ingredients

• 4 garlic cloves, minced
• ½ cup Food Club® 100% Pure Honey
• ⅓ cup Food Club® Soy Sauce
• 5 pounds pork spareribs, membranes removed and cut crosswise into 6-inch slabs
• 3 green onions, thinly sliced
• 2 teaspoons sesame seeds

Directions

1. In small bowl, whisk garlic, honey and soy sauce; rub over ribs, cover and refrigerate at least 2 hours or up to overnight.
2. In bottom of 5-quart Instant Pot, place steam rack; place ribs on steam rack.
3. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 1 hour.
4. Quick release pressure; let stand 10 minutes before removing lid.
5. Remove ribs and steam rack from Instant Pot. Set Instant Pot to Sauté-More; cook liquid remaining in bottom of Instant Pot, uncovered, 15 minutes or until slightly thickened. Makes about 1½ cups.
6. Serve ribs drizzled with sauce, and sprinkled with green onions and sesame seeds.

Slow Cooker Loaded Broccoli-Cauliflower Soup

Prep: 20 minutes
Slow Cook: 4 hours, 15 minutes
Serves: 8

Ingredients

• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 1/2 medium yellow onion, chopped
• 6 cups Food Club Chicken Broth
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 6 slices Food Club or Brookshire Brothers Thick-Cut Bacon, chopped
• 1 package (8 ounces) Food Club Finely Shredded Sharp Cheddar Cheese plus additional for garnish (optional)
• 1 cup Fresh Harvest Vitamin D Milk
• 1/2 teaspoon Food Club Iodized Salt
• 1/4 teaspoon Food Club Black Pepper
• 1/2 cup Food Club Sour Cream
• 4 green onions, thinly sliced

Directions

1. In 5- to 6-quart slow cooker, add garlic, carrots, yellow onion, broth, broccoli and cauliflower; cover and cook on high 4 hours or low 8 hours or until vegetables are very tender.
2. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
3. With blender or stick blender, in batches if necessary, purée soup until some small pieces remain; stir in cheese, milk, salt and pepper. Return soup to slow cooker, if necessary; cover and cook on high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes about 10 cups.
4. Serve soup topped with sour cream, green onions, bacon and cheese, if desired.

Instant Pot Herbed Turkey Breast

Ingredients

• 2 garlic cloves, crushed
• 1 small onion, coarsely chopped
• 1 cup Food Club Chicken Broth
• 1 cup coarsely chopped baby carrots
• 1 cup coarsely chopped celery
• 4 tablespoons Food Club® Sweet Cream Unsalted Butter (½ stick), 2 tablespoons melted,
•    2 tablespoons softened
• 1 teaspoon Food Club® Italian Seasoning
• 1 boneless, skin-on turkey breast (about 2½ to 3 pounds)
• 1 teaspoon Food Club® Iodized Salt
• ¾ teaspoon Food Club® Black Pepper
• 2 tablespoons Food Club® All-Purpose Flour

Directions

1. In 6-quart Instant Pot, stir garlic, onion, broth, carrots and celery.
2. In small bowl, stir melted butter and seasoning.
3. Pat turkey dry with paper towel; sprinkle with ¾ teaspoon salt and ½ teaspoon pepper.
4. Brush turkey with butter mixture; place, skin side up, on top of vegetables.
5. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 35 minutes.
6. Quick release pressure; remove lid and transfer turkey to rimmed baking pan, leaving remaining liquid in Instant Pot.
7. Place oven rack 8 inches from broiler; preheat broiler to high.
8. Broil turkey 5 minutes or until skin is crisp and golden brown; transfer to cutting board and let stand 10 minutes. With slotted spoon, transfer vegetables to serving platter; loosely cover with aluminum foil. Makes about 1½ cups.
9. Set Instant Pot to Sauté-High; add remaining ¼ teaspoon each salt and pepper, and heat to a boil.
10. In small bowl, stir flour and softened butter; whisk into Instant Pot and cook 2 minutes or until liquid is thickened. Makes about 2 cups.
11. Cut turkey crosswise into 16 (½-inch-thick) slices; serve drizzled with gravy along with vegetables.

Tuscan Chicken & Gnocchi Soup

Ingredients

• 5 tablespoons butter
• 1 medium-sized onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 ½ teaspoon Italian Seasoning
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 2 frozen boneless skinless chicken breasts (about 10-12 ounces each)
• 1 ½ cups milk
• ½ cup heavy whipping cream
• ½ cup all-purpose flour
• ¼ cup sundried tomatoes in oil, drained and diced
• 1 (16-ounce) package potato gnocchi
• 2 cups fresh spinach, roughly chopped
• ½ teaspoon balsamic vinegar
• ¾ cup Parmesan cheese, shredded

Directions

1. Set Instant Pot to “Sauté” mode and add the butter.
2. When the butter is melted, add the onion and garlic and cook just until the onion starts to soften, about 2-3 minutes.
3. Add the chicken broth, Italian Seasoning, onion powder, garlic powder, red pepper and salt to the pot and scrape any browned bits from the bottom of the pan.
4. Add the frozen chicken to the pan and lock the Instant Pot lid in place, making sure the venting valve is sealed.
5. Set the Instant Pot to cook at high pressure for 5 minutes.
6. When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
7. Remove the chicken from the pot and place on a cutting board to shred once cooled.
8. Set the Instant Pot on “Sauté” mode and bring the broth to a simmer.
9. Place the flour in a medium-sized bowl and slowly whisk in the milk and cream until smooth.
10. Pour the milk mixture into the simmering broth, stirring constantly until thickened, about 1-2 minutes.
11. Add the shredded chicken, tomatoes, gnocchi and spinach to the pot and cook for 1-2 minutes longer or until the gnocchi rise to the top of the soup. Cancel “Sauté” mode.
12. Stir the balsamic vinegar and Parmesan cheese into the soup and serve.

 

Beer-Cheese Soup with Rotisserie Chicken

View the video version here. 

Prep: 15 minutes 
Cook: 25 minutes 
Serves: 8 

Ingredients:

• 6 slices Food Club® Hickory Smoked Sliced Bacon, chopped
• 2 celery stalks, chopped
• 1 medium poblano pepper, chopped
• 1 small white onion, chopped
• 1/4 cup Food Club® All-Purpose Flour
• 1 bottle (11.2 fluid ounces) stout beer
• 1 container (32 ounces) chicken stock
• 1 cup Food Club® Heavy Whipping Cream
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 cups  shredded Mexican blend cheese
• 4 green onions, thinly sliced
• 2 cups shredded skinless Brookshire Brothers fresh rotisserie chicken breast meat

Directions:

1. In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
2. In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tender-crisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted. Makes about 8 cups.
3. Serve soup topped with green onions, chicken and bacon. 

Approximate nutritional values per serving (1 cup): 432 Calories, 30g Fat, 18g Saturated Fat, 124mg Cholesterol, 626mg Sodium, 9g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugars, 28g Protein

Instant Pot Chicken Cacciatore

Ingredients

• 3 frozen Food Club boneless skinless chicken breasts (about 10-12 ounces each)
• 3 tablespoons olive oil
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 8 ounces white mushrooms, quartered
• 1 carrot, peeled and diced
• 1 teaspoon kosher salt
• ½ cup red wine
• 2 cups beef broth
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon sugar
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• ½ cup pitted black olives, cut in half
• ¼ cup fresh parsley, chopped

Directions

1. Set Instant Pot to “Sauté” mode and add the olive oil.
2. When the oil is hot, add the onion, garlic, mushrooms, carrot and salt. Cook until onion starts to soften, about 2-3 minutes.
3. Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
4. Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the
5. Instant Pot lid in place, making sure the venting valve is sealed.
6. Set the Instant Pot to cook at high pressure for 5 minutes.
7. When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
8. Remove the chicken from the pot and place on a cutting board to shred once cooled.
9. Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
10. Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
11. Add the shredded chicken and parsley to the sauce and stir to combine.
12. Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.

Slow Cooked Country Style Ribs

Ingredients

Ribs:

• 4 lbs country-style pork ribs
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp grapeseed oil or canola oil
• 3/4 cup apple cider rib sauce

Apple Cider Rib Sauce

• 2 cups Angry Orchard Crisp Apple
• 3 cups apple cider vinegar
• 3 cups ketchup
• 1 cup yellow mustard
• 1/2 cup molasses
• 1/2 cup packed dark brown sugar
• 1/2 cup honey, preferably sourwood
• 2 tbsp tomato paste
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper

Directions

1. Pat ribs dry and season both sides with salt and pepper
2. Heat large skillet over high heat until smoking
3. Add oil and swirl to coat. Brown ribs on all sides, 3-4 minutes per side, until deep golden brown.
4. Move ribs to a plate and pour oil out of pan. then deglaze pan with 1/2 cup water.
5. Make the apple cider rib sauce by combining all ingredients in a sauce pan and bringing to a boil over medium heat.
6. Once the mixture comes to a boil, remove it from heat and blend with a handheld immersion blender until smooth. Reserve until ready to use and store any leftovers in fridge for up to 3 months.
7. Mix the sauce, pan juices and any juices from rib plate in a large slow cooker. Add ribs, cover and cook on high for 2.5 hours or low for 4 hours. 
8. When the ribs are almost done cooking, preheat the broiler. 
9. Line a baking sheet with foil for easy cleanup. Place a rack in the pan and spray with nonstick spray. 
10. Transfer the ribs to the rack and brush with the sauce from the slow cooker. Broil until brown and crusty, about 3 minutes on each side. 
11. Brush again with sauce when the ribs come out of the broiler.
12. Reserve the remaining sauce from the slow cooker and serve with ribs. 
13. Serves 4 adults. 

 

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