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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Creamy Chicken And Vegetable Soup


  •  1 pound of skinless, boneless chicken thighs chopped small 
  • 10-ounce bag of frozen vegetable (carrot, green bean, corn, etc. mixed) 
  • 2 cups of water 
  • 1 1 teaspoon of poultry seasoning 
  • 1 tablespoon of chicken broth base (powdered) 
  • 1 teaspoon of salt 
  • 1 teaspoon of black pepper, freshly ground 
  • 1 cup of whipping heavy cream 


1.Put the vegetables, poultry seasoning, chicken, water, salt, pepper and chicken broth base in the bowl contained in the instant pot. 

2.Close the instant pot and select manual. Set pressure to high and cook for 2 minutes. 

3.Quick-release pressure and open the instant pot. 

4.Add cream and proceed to stir before serving. You can preferably mash up chicken with the aid of a wooden spoof

  Nutrition: calories: 327, carbs: 10g, fiber: 3g, fat: 19g, protein: 26g 

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