Ninja Foodi French Onion Soup Recipes
43 NINJA FOODI SOUP RECIPES
Steps:
- Set pot to saute, add olive oil, Italian seasoning and garlic powder.
- Cube steak into bite size pieces and sear on all sides, then turn pot off. Pour in 1 cup of your broth and scrape stuck on pieces of meat off the bottom of the pot to deglaze.
- Pour in remaining broth, potatoes, carrots, onions, celery and remaining seasonings. Stir
- Put on pressure cooking lid (that isn't attached), press pressure button, high setting, for 4 minutes cook time.
- Allow to naturally release pressure for 1 minute, then quick release.
- Remove lid and add mushrooms. Put lid on ajar for 5 minutes to allow them to soften. If you want to thicken broth you can set to saute again and whisk some of the hot broth with 3 tbsp cornstarch in a bowl until smooth. Stir that in, allow to bubble and thicken.
- Serve with parmesan cheese on top.
Nutrition Facts : ServingSize 2 oz, Calories 166 kcal, Carbohydrate 28 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 915 mg, Fiber 4 g, Sugar 4 g
NINJA FOODI FRENCH ONION SOUP
My daughter Heather and I enjoy spending time together cooking, but because our days are busy, we appreciate quick and tasty recipes like this Ninja Foodi French onion soup. Hot and delicious, this soup hits the spot for lunch or dinner. -Sandra Chambers, Carthage, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Press saute function on a large multi-cooker; select vegetables setting. Press timer; set to 30 minutes. Start. Melt butter in inner pot. Add onions; cook and stir until tender and golden, 25-30 minutes. Press cancel., Stir in broth, garlic, thyme, Worcestershire sauce and salt. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start. , Quick-release pressure. If desired, stir in brandy. Ladle soup into individual serving crocks. Place wire rack into inner pot. Arrange buttered toast on rack. Top with cheese. Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 2 minutes. Start. Cook until cheese is melted. Serve toasts over soup.
Nutrition Facts : Calories 188 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 398mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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- First, set the pot to saute mode, medium-high. Add 1 1/2 tbsp. oil, and sliced onions. Saute until soft and golden brown. Remove from pot and set aside
- Next, scrape any bits off the bottom of the pot and add 1 1/2 tbsp. oil to pot. Season chicken on both sides with pepper. Add minced garlic to the pot, and set chicken breasts on top. I halved each breast to make them fit nicely in the pot. Saute on both sides just for about two minutes. Be careful they don't burn.
- Next, add your sauted' onions on top of chicken breast. Add one can of soup, and one can of water. Set Pot on High Pressure Manual for 20 minutes. Let Natural release for 10. Let out remaining pressure with a quick release. Carefully remove lid and add cheese slices on top.
- Next lower Air crisp lid and set pot on 375 degrees, bake option for 3 minutes until cheese is golden and bubbly. Serve over garlic toast along with your veggie or salad on the side. ENJOY!
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- Set your Instant Pot to saute and melt your butter, then add onions at this time and caramelize them a bit. Then turn your pot off.
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- Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
- Select Sauté, add honey, and cook the onions, stirring occasionally, until the liquid has evaporated and the onions caramelize about 15 minutes.
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