4 EXTREMELY EASY & AFFORDABLE INSTANT POT MEALS // SIMPLY ALLIE
Recipes in this Video
Risotto, originating from Northern Italy, particularly the Lombardy region, is a creamy rice dish that showcases the region's rice varieties like Arborio. Traditionally served as a first course, it is often associated with family gatherings and celebrations. Today, risotto is enjoyed worldwide, with endless variations incorporating local ingredients and flavors.
Ingredients
- ●arborio rice
- ●vegetable broth
- ●onion
- ●garlic
- ●white wine
- ●parmesan cheese
- ●butter
- ●olive oil
- ●salt
- ●black pepper
- ●fresh herbs
- ●mushrooms
- ●peas
- ●asparagus
- ●lemon zest
Instructions
- 1Heat vegetable broth in a saucepan over low heat until warm.
- 2Melt butter and olive oil in a large skillet over medium heat.
- 3Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 4Stir in arborio rice, coating it in the butter and oil for 1-2 minutes.
- 5Pour in white wine and cook until absorbed, stirring frequently.
- 6Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
- 7Continue adding broth until rice is creamy and al dente, about 18-20 minutes.
- 8Stir in grated parmesan cheese until melted and creamy.
- 9Season with salt and black pepper to taste.
- 10Fold in any additional ingredients like mushrooms or peas if desired.
- 11Garnish with fresh herbs and lemon zest before serving.
Ingredient Alternatives
arborio rice
Healthier: quinoa
Cheaper: long-grain rice
Quinoa is higher in protein, while long-grain rice is often less expensive.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option, while margarine can be less expensive.
Techniques
Equipment
Also Known As
Originating from the central regions of Mexico, Tortilla Soup is a beloved dish that showcases the rich flavors of traditional Mexican cuisine. Often enjoyed as a comforting meal, it reflects the resourcefulness of using leftover tortillas and fresh ingredients. Today, variations abound, with many adding unique toppings or adjusting spice levels, making it a favorite in homes and restaurants worldwide.
Ingredients
- ●tortillas
- ●chicken broth
- ●tomatoes
- ●onion
- ●garlic
- ●jalapeño
- ●avocado
- ●lime
- ●cilantro
- ●cheese
- ●black beans
- ●corn
- ●spices
- ●oil
Instructions
- 1Heat oil in a large pot over medium heat until shimmering
- 2Sauté onions and garlic until translucent, about 3-4 minutes
- 3Add chopped tomatoes and jalapeño, cooking until softened, about 5 minutes
- 4Pour in chicken broth and bring to a simmer
- 5Add black beans and corn, cooking for another 5 minutes
- 6Blend the soup until smooth, returning it to the pot
- 7Season with salt, pepper, and spices to taste
- 8Serve hot, garnished with tortilla strips, avocado, cheese, lime, and cilantro
Ingredient Alternatives
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon
Vegetable broth offers a lighter option while water + bouillon is cost-effective.
tortillas
Healthier: baked tortilla chips
Cheaper: store-bought tortilla chips
Baked chips reduce calories while store-bought options save time.
avocado
Healthier: sliced cucumbers
Cheaper: mashed peas
Cucumbers are lower in calories, while peas are a budget-friendly alternative.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup fresh spinach, chopped
- ●1 cup mushrooms, sliced
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup Parmesan cheese, grated
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup white wine (optional)
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.
- 4Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
- 5If using, pour in the white wine and stir until it is mostly absorbed by the rice.
- 6Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 7Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8Stir in the chopped spinach, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach is wilted.
- 9Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- 10Serve hot, garnished with fresh parsley.
Equipment
Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.
Ingredients
- ●chicken
- ●tortillas
- ●tomatoes
- ●onion
- ●garlic
- ●chicken broth
- ●avocado
- ●lime
- ●cilantro
- ●cheese
- ●jalapeños
Instructions
- 1Prepare the chicken by boiling it in water until fully cooked, then shred it.
- 2In a large pot, sauté chopped onions and minced garlic until fragrant.
- 3Add diced tomatoes and chicken broth to the pot, bringing it to a simmer.
- 4In a separate pan, fry tortilla strips until crispy and golden.
- 5Stir shredded chicken into the soup, allowing it to heat through.
- 6Season the soup with salt, pepper, and lime juice to taste.
- 7Serve the soup hot, garnished with crispy tortilla strips, avocado slices, cheese, cilantro, and jalapeños.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner and lower in calories; chicken thighs are more affordable.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz fettuccini pasta
- ●2 cups cooked chicken, sliced
- ●1/2 cup unsalted butter
- ●1 cup heavy cream
- ●1 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●2 tbsp chopped parsley (for garnish)
Instructions
- 1Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, melt the butter over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- 5Stir in the grated Parmesan cheese until melted and smooth.
- 6Add the cooked chicken slices to the sauce and heat through.
- 7Season the sauce with salt, black pepper, and nutmeg, adjusting to taste.
- 8Add the cooked fettuccini to the skillet and toss to coat the pasta in the sauce.
- 9Remove from heat and garnish with chopped parsley before serving.
Equipment
Ingredients
- ●3 lbs beef chuck roast
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●4 carrots, chopped
- ●3 stalks celery, chopped
- ●2 cups beef broth
- ●1 tbsp Worcestershire sauce
- ●1 tsp dried thyme
- ●1/2 tsp dried rosemary
- ●1 head cauliflower, chopped
- ●1/4 cup unsweetened almond milk
- ●2 tbsp butter
- ●1/2 tsp garlic powder
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 300°F (150°C).
- 2In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the pot until browned on all sides, about 4-5 minutes per side.
- 3Remove the roast from the pot and set aside. In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 4Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.
- 5Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- 6While the roast is cooking, prepare the cauliflower mash. Steam the chopped cauliflower until tender, about 10-12 minutes.
- 7In a blender or food processor, combine the steamed cauliflower, almond milk, butter, garlic powder, and salt. Blend until smooth and creamy.
- 8Once the roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
- 9Serve the sliced pot roast with a generous scoop of cauliflower mash on the side.
Equipment
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