Ingredients:
3 garlic cloves grated
1 tbsp. plus 1 tsp.  sesame oil
Salt
1 lb. ground pork
2 medium carrots julienned or chopped
4 scallions, thinly chopped (keep greens separate
1 tbsp. peeled and grated fresh ginger
2 tsp. chili garlic sauce
​1/4 cup miso paste
8 cups low sodium chicken broth
10 oz. dried ramen, soba, or udon noodles

Directions:

1. In large Dutch oven heat sesame oil over medium heat.  Add the pork and 1/2 tsp salt and black pepper.  Cook, stirring frequently breaking up the meat until cooked through.  About 2-3 minutes.
2. Transfer pork to plate.  Add remaining teaspoon sesame oil to pot and add carrots, scallion whites, half the scallion greens, and 1/8 tsp. salt.  Cook over medium heat until tender.
3. Add the ginger, chili garlic sauce, grated garlic, and miso paste.  Cook for 30 seconds stirring constantly.
4. Stir in pork and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pot.  Then add remaining chicken broth.  Increase heat to high and bring to a boil.  Skim any foam that accumulates at the top.
5. While soup boils, cook noodles according to package. 
6. Once noodles are cooked, drain.  Pour soup base into bowls and distribute noodles evenly amoungst the bowls.  Garnish with remaining scallion greens. 
7. Drizzle more chili garlic sauce and/oil more sesame oil to top if wanting any extra kick.

Ingredients:

6 Slices bacon, chopped
1 lb. ground turkey
2 Tbsp. olive oil
1 medium onion, diced
1 red bell pepper, cored, seeded, and chopped
2 cloves of garlic
3 Tbsp. tomato paste
1 chipotle chili in adobo, finely chopped
2 Tsp. dried oregano
1 tsp ground cumin
2 Tbsp. chili powder
1 14 oz. can diced tomatoes
2 cups low sodium chicken broth
1 can black beans, rinsed and drained
2 Tsp. packed dark brown sugar (stir in before serving)
Tortilla chips, grated cheddar cheese, lime wedge, and sour cream for garnish (optional)

Directions:

1. Cook chopped bacon in Dutch oven over medium heat or sauté in Instant pot until crisp.
2.  Remove bacon to a bowl reserving bacon fat in pan.  Add ground turkey and cook until browned.
​3.  Once cooked, add turkey and juices to bowl with bacon. 
4.  Heat the olive oil in the same pot over medium high heat.  Add the onions and bell pepper.  Cook until tender stirring occasionally.
5. While cooking vegetables, puree diced tomatoes and garlic in a food processor until almost smooth.
6. Once vegetables are tender stir in tomato paste and finely chopped chipotle chilis and sauté for 1 minute.
7. Add bacon, ground turkey, and tomato garlic puree to pan.  Stir in oregano, cumin, and chili powder.  Cook for 2 minutes until fragrant.
8.  Add chicken broth. 
   - For a Dutch oven cover and simmer for about 1-2 hours.  When finished stir in black beans and brown sugar. Cover for 5 minutes allowing the residual heat to warm the beans.  Serve hot with garnishes.
   - For an Instant Pot, close and lock lid.  Set the valve to venting.  Press cancel, press slow cook, set to lowest temperature and set time for 5 hours.  When finished stir in black beans and brown sugar.  Cover for 5 minutes allowing the residual heat to warm the beans.  Serve hot with garnishes.

Ingredients:
1 Pound Boneless/Skinless Chicken Breasts
1 Tbsp. Olive Oil
1/2 Cup Honey
1/4 Cup Soy Sauce
2 Tbsp. Dried Onion
2 Tbsp. Ketchup
1/2 Tsp. Garlic Powder
2 Tsp. Flour dissolved in 3 Tbsp. Water
​Sesame Seeds (optional)

Directions:
1.  Press Sauté function on Instant Pot and add olive oil.
2.  While Instant Pot is heating mix honey, soy sauce, onion powder, ketchup, garlic powder.
3.  When Instant Pot reads hot add chicken and brown on each side about 3 minutes each side.
4.  Once chicken has browned add sauce mixture and 1/2 cup water.  Scrap the bottom on the inner pot  to get all the brown bits up to prevent burning.
5.  Cover and lock lid.  Make sure valve is set to sealing.  Press Pressure Cook function and set to high.  Set time to 10 minutes.
6.  Once Instant Pot has finished cooking let the pressure release naturally for about 10 minutes.
7.  Remove lid.  Remove chicken to plate and cut chicken into chunks.
8. Meanwhile, press sauté function and add dissolved flour water to inner pot.  Whisk until thickened.  Return chicken to instant pot to warm.
9. Serve over Cooked Rice and sprinkle with sesame seeds.

Ingredients:
8 Slices of Chopped Bacon
9 Small Yukon Gold Potatoes scrubbed, unskinned, & chopped into chunks
1/2 Cup Diced Sweet Onion
2 Garlic Cloves, Grated
1 Tsp. Salt
2 Tsp Trader Joes 21 Spice Blend
4 Cups Chicken Broth
2 Tbsp Butter
1/2 Cup Heavy Cream or Milk
1 Cup Cheddar Cheese

​

Directions:
1. Press sauté function on instant pot.  Once it reads hot add the chopped bacon and cook until crisp.
2.  Push bacon to outside edge of inner pot and add onion and sauté until translucent.
3.  Add potatoes, garlic, salt, 21 spice blend, and chicken broth.  Cover, turn valve to vent, and set slow cooker function to low and cook for 7-8 hours (high for 4 hours).
4.  Once slow cooker has finished cooking add butter, milk, and cheese.  Stir and cover.  Let residual heat warm and melt butter.
5.  Ladle the soup into bowls and serve with delicious crusty bread.