Instant Pot Tortellini Soup with Sausage

From aromaticessence.com

Ingredients

1 to 1.25 lbs lean hot Italian sausage, casings removed, you may substitute with sweet Italian sausage

1 medium onion diced finely

3 to 4 cloves of garlic minced

15 oz can tomato sauce

4 teaspoons Better than Bouillon chicken stock base dissolved in 4 cups of hot water, or 1-quart, less-sodium chicken stock or broth

9 oz package refrigerated cheese tortellini

2 oz baby spinach, can add more if you like

3/4th to 1 cup heavy cream

2 tablespoon olive oil

Grated parmesan cheese, as required, optional

Seasoning mix:

1 teaspoon dried basil

1/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 teaspoon sugar

1/2 teaspoon kosher salt or to taste

1/2 teaspoon black pepper or to taste

Directions

1. Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil. Add the sausage, cook, breaking it into crumbles, until no longer pink and lightly browned. Drain off excess grease, if any.
2. Add diced onions along with minced garlic, sauté until the onions soften and turn translucent. As the onions sweat, it will release the browned bits at the bottom of the pot.
3. Add the seasoning mix, and sauté for another minute.
4. At this point, you should not have any browned bits stuck at the bottom, if you do, de-glaze the pot with 1/4 cup of the chicken stock, and scrape the bottom to remove the browned bits. Add the tomato sauce and chicken stock, give everything a good mix.
5. Press 'CANCEL', close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 5 minutes. It will take some time for the pressure to build up (about 15 minutes), after which the timer will begin.
6. Let the pot depressurize for 5 minutes. Then do a quick release of the remaining pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
7. Press the 'SAUTE' button, set it to 'NORMAL', bring the soup to a boil. Add the fresh tortellini, mix well. Let it cook, stirring occasionally, for about 5 minutes or until they float to the top.
8. Stir in the spinach mixing it until it wilts.
9. Finally, add the heavy cream, and give everything a good mix. Check for seasoning and adjust with more salt and pepper if required.
10. Dish out, sprinkle grated parmesan (optional), serve alongside grilled cheese sandwiches or homemade crusty bread. Leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, add some stock to adjust the consistency of the soup.

Lemon Blueberry Muffins

MUFFIN INGREDIENTS:

streusel topping (see ingredients below)

1 1/2 cups blueberries, fresh or frozen

2 cups + 3 Tbsp. all-purpose flour, divided

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

7 Tbsp. milk

1 Tbsp. lemon juice

1 Tbsp. loosely-packed lemon zest

STRESUEL TOPPING INGREDIENTS:

2 Tbsp. melted butter, slightly cooled

2 Tbsp. all-purpose flour

2 Tbsp. granulated sugar

1/4 cup raw sugar

INSTRUCTIONS

1. Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
2. Prepare the streusel topping according to instructions below.
3. In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
4. In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
5. In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.

TO MAKE STREUSEL TOPPING:

Whisk together all ingredients until combined and mixture is crumbly.

Quesadilla

Ingredients

QUESADILLAS:

• 6 - 8 flour tortillas (20cm/8")
• 2 cups (200g) shredded Monterey Jack cheese (or other of choice) 
• 3/4 cup roughly chopped cilantro
• 1 cup corn kernels (frozen thawed or can drained)
• ONE Filling of Choice, below (beef, chicken or vegetable)

QUESADILLA SPICE MIX:

• 1 tsp each onion powder, dried oregano, salt
• 2 tsp each cumin powder, paprika
• 1/4 tsp each black pepper, cayenne pepper (optional)

CHOOSE ONE FILLING

BEEF FILLING:

• 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 500g / 1 lb ground beef 
• 1 small red capsicum/bell peppers , diced
• 2 tbsp tomato paste
• 1/4 cup (65 ml) water

CHICKEN FILLING:

• 2 1/2 tbsp olive oil
• 500 g/1 lb chicken thighs, skinless boneless 
• 2 garlic cloves , minced
• 1 small onion , quartered and sliced
• 1 small red capsicum/bell pepper , diced

VEGETABLE FILLING:

• 2 tbsp vegetable oil
• 1 onion , diced
• 2 cloves garlic , minced
• 1 can of black beans, drained (400g/14oz)
• 1 capsicum/bell pepper , diced (any colour)
• 1 cup corn (canned drained or frozen thawed)
• 1/4 cup tomato paste
• 1/4 cup (65 ml) water

Instructions

QUESADILLAS

1. Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
2. Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
4. Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
5. Transfer to cutting board, cut in half. Serve immediately!

Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)

SPICE MIX:

Mix ingredients in a small bowl. Use for one of the Fillings Options below.

FILLING OPTIONS

BEEF FILLING:

1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
2. Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
3. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

CHICKEN FILLING:

1. Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
2. Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
3. Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
4. Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.

VEGETABLE FILLING:

1. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
2. Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.