As the weather cools down and the days get shorter, there’s nothing quite like coming home to a warm, hearty soup or stew. With the Instant Pot and slow cooker, preparing these comforting meals is easier than ever. By spending just a few minutes in the morning, you can dump your ingredients into your cooker, set it, and go about your day. When you return home, a delicious, home-cooked meal will be waiting for you.
In this post, we’ll explore the benefits of using an Instant Pot or slow cooker for dump-and-go soups and stews. We’ll also provide a week’s worth of easy, flavorful recipes with clear instructions for both the Instant Pot and slow cooker.
Benefits of Instant Pot and Slow Cooker Cooking
Time-Saving: The dump-and-go method allows you to quickly prepare your meals in the morning. Simply prepare your ingredients over the weekend—cut and portion your vegetables, meats, and other ingredients, label them, and store them in freezer bags. The night before you plan to cook, move the bags to the refrigerator to thaw. In the morning, all you have to do is dump the contents into your Instant Pot or slow cooker, set it, and go!
Beginner-Friendly and Forgiving: This method is ideal for beginners because it’s straightforward and forgiving. Even if you forget to start the slow cooking process in your Instant Pot, you can simply use the pressure-cooking function, and your meal will be ready in about 30 minutes. The flexibility of these appliances makes it easy to correct mistakes, so you can feel confident even if you’re just starting out with meal prepping and dump-and-go recipes.
Flavor Enhancement: Both the Instant Pot and slow cooker are excellent at developing deep, rich flavors. The slow cooking process allows the ingredients to meld together, creating a meal that’s full of savory goodness.
Hands-Off Cooking: With these appliances, you don’t need to monitor the cooking process. You can set it and forget it, knowing that your dinner will be ready when you are.
A Week of Easy Dump-and-Go Soup and Stew Recipes
Day 1: Hearty Chicken and Vegetable Stew
Ingredients:
- 1 lb chicken thighs, boneless and skinless
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onions and garlic using the sauté setting. Add the chicken and brown. Add all other ingredients, then set to “Slow Cook” for 6-8 hours. If you forget to start the slow cook process, you can pressure cook it on “Soup/Stew” for 20 minutes with natural release. Garnish as desired.
- Slow Cooker: Dump all the ingredients in, give it a stir, and cook on low for 6-8 hours. Garnish as desired.
Day 2: Beef and Mushroom Stroganoff Soup
Ingredients:
- 1 lb beef stew meat
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup sour cream
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onions, garlic, and beef. Add the mushrooms, sauté briefly, then add remaining ingredients (except sour cream). Set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 20 minutes with natural release. Stir in sour cream before serving.
- Slow Cooker: Dump everything except the sour cream in, stir, and cook on low for 6-8 hours. Stir in sour cream before serving.
Day 3: Moroccan Chickpea Stew
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 2 sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onion and garlic. Add all other ingredients, then set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 20 minutes with natural release.
- Slow Cooker: Dump all the ingredients in, stir, and cook on low for 6-8 hours.
Day 4: Creamy Tomato Basil Soup
Ingredients:
- 2 cans crushed tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 bunch fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onion and garlic. Add tomatoes, broth, salt, and pepper. Set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 15 minutes with natural release. Stir in cream and basil before serving.
- Slow Cooker: Dump everything except the cream and basil in, stir, and cook on low for 6-8 hours. Stir in cream and basil before serving.
Day 5: White Bean and Ham Soup
Ingredients:
- 1 lb ham, cubed
- 2 cans white beans, drained and rinsed
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onion, garlic, and ham. Add the remaining ingredients, then set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 20 minutes with natural release.
- Slow Cooker: Dump all the ingredients in, stir, and cook on low for 6-8 hours.
Day 6: Thai Coconut Curry Soup
Ingredients:
- 1 lb chicken thighs, boneless and skinless
- 1 can coconut milk
- 2 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the chicken, onion, and garlic. Add the remaining ingredients, then set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 20 minutes with natural release. Garnish with cilantro.
- Slow Cooker: Dump all the ingredients in, stir, and cook on low for 6-8 hours. Garnish with cilantro.
Day 7: Seafood Chowder
Ingredients:
- 1 lb mixed seafood (shrimp, scallops, white fish)
- 2 potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups fish stock
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Instant Pot: Sauté the onion and garlic in butter. Add potatoes, stock, and seasoning. Set to “Slow Cook” for 6-8 hours. If you forget to start it, pressure cook on “Soup/Stew” for 15 minutes with natural release. Add seafood and cook on “Sauté” until done, then stir in cream.
- Slow Cooker: Dump everything except the seafood and cream in, stir, and cook on low for 6-8 hours. Add seafood in the last 30 minutes, then stir in cream.
Recommended Products for Your Dump-and-Go Meals
To make your meal prep and cooking even easier, consider these products:
- Freezer Bag Holders: Keep your bags upright and open while you fill them with prepped ingredients.
- Vegetable Chopper: Quickly chop vegetables for your recipes with minimal effort.
- Family-Sized Instant Pot and Slow Cooker: Ideal for larger families or batch cooking.
- Budget-Friendly Instant Pot and Slow Cooker: High quality without the frills.
- Small Instant Pot and Slow Cooker: Great for singles, couples, or small kitchens where space is a premium.
These tools will streamline your process, making it easier to get your meals prepped and ready for a busy week.
Final Thoughts These easy dump-and-go recipes are perfect for busy weeknights when you need a hearty, comforting meal with minimal effort. Whether you’re using an Instant Pot or a slow cooker, you’ll appreciate the convenience and the rich, developed flavors that these appliances offer. Happy cooking!
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