Small Farm Big Life

menu icon
subscribe
search icon

Gluten Free Slow Cooker Lasagna Soup

This easy recipe for gluten free slow cooker lasagna soup is perfect for a weeknight meal. It's made with gluten free lasagna noodles, diced tomatoes and ground beef. The meat and sauce cook in the crockpot and then you add the pasta 30 minutes before serving.

two white bowls and a large white mug of gluten free slow cooker lasagna soup with cottage cheese and shredded mozzarella cheese on top

We love this recipe for putting together a meal that I don't have to stir and watch while it cooks. I put this in the crockpot and do other things while dinner is being made. I highly suggest topping with the cottage cheese, parmesan and mozzarella. It really adds to the flavor of the soup!

I'm a big fan of my Crock Pot 6 quart Slow Cooker. It's the perfect size for most recipes and easy to clean up when I'm done.

a large white mug of gluten free slow cooker lasagna soup with cottage cheese and shredded mozzarella cheese on top
[feast_advanced_jump_to]

Ingredients:

Ground Beef
Canned Diced Tomatoes
Yellow Onion
Minced Garlic
Marinara Sauce
Beef Broth
Italian Seasoning
Sea Salt
Coarse Ground Black Pepper
Dried Parsley
Gluten Free Lasagna Pasta
Parmesan Cheese
Mozzarella Cheese
Cottage Cheese

Instructions

In the bowl of your 6 quart or larger slow cooker add the ground beef broken into small clumps, diced tomatoes, onion, garlic, marinara sauce, beef broth, Italian seasoning, salt, pepper and dried parsley. Stir to combine ingredients.

Cook on low for 6-7 hours or on high for 2-3 hours. Cook until the ground beef is completely done. 

Turn the slow cooker on low and add the broken lasagna noodles. Cook on low in the hot sauce mixture for 30 minutes.

Serve the soup hot with parmesan cheese, mozzarella cheese and cottage cheese on top.

Supplies

You Might Also Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Slow Cooker Lasagna Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 3 hours 15 minutes
    • Yield: 5 servings 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This easy recipe for gluten free slow cooker lasagna soup is perfect for a weeknight meal. It's made with gluten free lasagna noodles, diced tomatoes and ground beef. The meat and sauce cook in the crockpot and then you add the pasta 30 minutes before serving. 

    Ingredients

    Scale

    Instructions

    In the bowl of your 6 quart or larger slow cooker add the ground beef broken into small clumps, diced tomatoes, onion, garlic, marinara sauce, beef broth, Italian seasoning, salt, pepper and dried parsley. Stir to combine ingredients.

    Cook on low for 6-7 hours or on high for 2-3 hours. Cook until the ground beef is completely done. 

    Turn the slow cooker on low and add the broken lasagna noodles. Cook on low in the hot sauce for 30 minutes.

    Serve the soup hot with grated parmesan cheese, mozzarella cheese and cottage cheese on top.

    Notes

    Do not cook the lasagna noodles before adding them to the slow cooker. They will cook in the hot sauce mixture.

    • Prep Time: 15 minutes
    • Cook Time: 3 hours
    • Category: Meals
    • Method: Slow Cooker
    • Cuisine: Gluten Free

    Storage

    If you have leftover gluten free lasagna soup let it cool and then store in an air tight container in the refrigerator for up to 5 days. I like to reheat the soup in the microwave for a single bowl or if there is a large amount left I put the leftovers back in the slow cooker on low to reheat.

    Top Tip

    Be sure to wait until the ground beef mixture is fully cooked to add your noodles. If you add them sooner they will get mushy. Once you add the gluten free lasagna pasta check it after 20 minutes to see if the noodles are cooked and al dente or if they need a bit longer.

    Didn't find the answer you're looking for?

    Ask AI to answer based on this recipe:

    ChatGPT
    Google AI
    Perplexity
    Grok
    Claude

    Frequently Asked Questions

    Do I cook noodles before adding to slow cooker?

    No! Don't cook the Jovial Brown Rice Lasagna Pasta before adding it to the slow cooker. The gluten free pasta will cook in the hot sauce in your slow cooker. If you precook the pasta it will get too soft and won't hold together in your soup.

    Gluten Free Swedish Style Meatballs

    This gluten free Swedish style meatballs recipe is easy to make and the sauce is delicious! The recipe uses ground beef along with allspice and nutmeg to give the meatballs their flavor. They are delicious with pasta or for low carb serve them on their own or with cauliflower rice.

    a plate of gluten free swedish style meatballs over gluten free tagliatelle pasta with a small wooden bowl of salt, a linen napkin and two silver forks

    If you are looking for more meatball recipes try my Gluten Free Slow Cooker Hawaiin Meatballs, my Gluten Free Slow Cooker Barbecue Meatballs, my Gluten Free Slow Cooker Cranberry Meatballs or my Gluten Free Slow Cooker Meatballs.

    You can find all of my meal recipes here: Gluten Free Meal Recipes

    two cream colored plates of gluten free swedish style meatballs over tagliatelle pasta with a small wooden bowl of salt
    [feast_advanced_jump_to]

    Ingredients

    Instructions

    In a mixing bowl mix together the meatball ingredients: ground beef, gluten free bread crumbs, egg, onion, garlic, parsley, allspice, nutmeg, salt and pepper.

    Form the meatball mixture into meatballs about the size of a golf ball. I like mine about 2 inches in circumference.

    In a frying pan or cast iron skillet over medium heat add the olive oil and add the meatballs. Fry the meatballs, turning them when needed until they are completely cooked and browned on the outside.

    Move the meatballs to a plate.

    Add butter and gluten free flour to the pan. Whisk the butter and flour together to form a paste. Add 3 cups of bone broth and whisk until ingredients are combined. Scrape the bottom of the pan with your whisk to get all the bits of fried onion and brown bits leftover from the meatballs.

    Add the sour cream, heavy whipping cream, gluten free worcestershire sauce, salt, pepper and sage to the pan. Whisk to combine.

    In a separate small bowl mix 1 tbsp. of arrowroot powder with 2 Tbsp. of beef broth. Pour the mixture into the gravy.

    Let the sauce simmer for a few minutes until it thickens.

    While the sauce is thickening boil a pot of water and cook the pasta per the instructions on the box.

    Combine the cooked pasta and thickened sauce. Serve with the meatballs. 

    Supplies

    Frequently Asked Questions

    What's the difference between Swedish meatballs and Italian meatballs?

    The biggest difference are the spices used. Swedish meatballs typically have allspice and nutmeg in them. Italian meatballs usually have basil and parmesan cheese in them.

    What do you eat Swedish meatballs with?

    They are typically served with potatoes. For these gluten free Swedish style meatballs I served them with Jovial Brown Rice Tagliatelle pasta. For a low carb meal you could serve them with cauliflower rice or steamed veggies. You can't go wrong with any of these choices!

    More Recipes You Might Enjoy

    I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Swedish Style Meatballs

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 40 minutes
    • Yield: 6 servings 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This gluten free swedish style meatballs recipe is easy to make and the sauce is delicious! The recipe uses ground beef along with allspice and nutmeg to give the meatballs their flavor. They are delicious with pasta or for low carb serve them on their own or with cauliflower rice.

    Ingredients

    Scale

    Meatballs:
    1 Tbsp. Olive Oil
    2 pounds Ground Beef
    ½ cup Gluten Free Bread Crumbs
    1 large Egg
    1 small Yellow Onion, grated
    1 Tbsp. Minced Garlic
    1 Tbsp. Dried Parsley
    ¼ tsp. Ground Allspice
    ¼ tsp. Ground Nutmeg
    ½ tsp. Sea Salt
    ¼ tsp. Ground Black Pepper

    Gravy:
    ¼ cup Unsalted Butter
    ⅓ cup Gluten Free Flour
    1 Tbsp. Arrowroot Powder or Corn Starch
    3 cups + 2 Tbsp. Beef Broth
    ½ cup Sour Cream
    ½ cup Heavy Whipping Cream
    1 Tbsp. Gluten Free Worcestershire Sauce
    1 ½ tsp. Sea Salt
    1 tsp. Ground Black Pepper
    ½ tsp. Ground Sage

    1 - 9 ounce box Jovial Brown Rice Tagliatelle pasta

    Instructions

    In a mixing bowl mix together the meatball ingredients: ground beef, gluten free bread crumbs, egg, onion, garlic, parsley, allspice, nutmeg, salt and pepper.

    Form the meatball mixture into meatballs about the size of a golf ball. I like mine about 2 inches in circumference.

    In a frying pan or cast iron skillet over medium heat add the olive oil and add the meatballs. Fry the meatballs, turning them when needed until they are completely cooked and browned on the outside.

    Move the meatballs to a plate.

    Add butter and gluten free flour to the pan. Whisk the butter and flour together to form a paste. Add 3 cups of bone broth and whisk until ingredients are combined. Scrape the bottom of the pan with your whisk to get all the bits of fried onion and brown bits leftover from the meatballs.

    Add the sour cream, heavy whipping cream, gluten free worcestershire sauce, salt, pepper and sage to the pan. Whisk to combine.

    In a separate small bowl mix 1 tbsp. of arrowroot powder with 2 Tbsp. of beef broth. Pour the mixture into the gravy.

    Let the sauce simmer for a few minutes until it thickens.

    While the sauce is thickening boil a pot of water and cook the pasta per the instructions on the box.

    Combine the cooked pasta and thickened sauce. Serve with the meatballs. 

    Notes

    If you want a low carb version you can serve the meatballs with cauliflower rice or steamed vegetables.

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Meats
    • Method: Frying
    • Cuisine: Gluten Free

    Top Tip

    I made these in my favorite Lodge Cast Iron pan. I cooked the meatballs in the pan first and then moved them to a plate. Then, I made the gravy in the same pan being sure to scrape the bottom of the pan with my whisk to get all the delicious bits of browned onion off the bottom. A lot of the flavor for the gravy comes from the remnants of meatballs left in the frying pan.

    Gluten Free Sautéed Brussels Sprouts with Sausage

    This healthy recipe for gluten free sauteed brussels sprouts with sausage is a great weeknight meal. You can use kielbasa or chicken sausages along with shredded brussels sprouts and apple. It makes a delicious hash that is low carb and perfect for dinner.

    a blue fiesta ware plate sitting on a wood block cutting board with gluten free sautéed brussels sprouts and sausage on it

    If you are looking for more sausage recipes try my Creamy Sausage Bean Dip, my Gluten Free Instant Pot Sausage and Kale Soup or my Gluten Free Sausage, Kale and Potato Skillet.

    You can find all of my meal recipes here: Gluten Free Meals Recipes

    a dark blue fiesta ware plate sitting on a wood block cutting board with gluten free sautéed brussels sprouts and sausage on it
    [feast_advanced_jump_to]

    Ingredients

    Brussel Sprouts
    Olive Oil
    Yellow Onion
    Fuji Apple
    Minced Garlic
    Sea Salt
    Coarse Ground Black Pepper
    Fennel Seeds
    Bratwurst Sausages
    Honey

    Instructions

    Chop the ends off of your brussels sprouts and toss them into your food processor. I do mine in three batches so I don't shred them too thin. Pulse the sprouts in your food processor until they are shredded.

    On medium heat in a skillet add your olive oil and let heat until warm. Add the Brussels sprouts, onion, apple and garlic. Cook 2-3 minutes and stir the ingredients until they are mixed together. 

    Place the lid on your skillet and steam the sprouts for 5-6 minutes until they are tender and the onion starts to become translucent. 

    Remove the lid and add the salt, pepper, fennel seeds, sausage rounds and honey. Stir to mix the ingredients together. Cook on medium for another 2-3 minutes until the sausages are heated.

    Serve immediately while the meal is still hot.

    Supplies

    Frequently Asked Questions

    How do you make Brussels sprouts not dry?

    Using enough oil and then steaming the shredded brussel sprouts with a lid on the pan will help them to not dry out. The apple and onion in this recipe are also going to add moisture.

    Heat the oil in your pan on medium high heat. Add the brussels sprouts, onion, apple and garlic. Cook with the lid off for 3-4 minutes. Stirring the ingredients so the oil is mixed in. Put a lid on your frying pan and cook for 5-6 minutes or until your brussel sprouts are wilted and the onion is starting to become translucent.

    Take the lid off of your frying pan and add the salt, pepper, fennel seeds, cooked sausages and honey. Stir to mix these ingredients into your brussels sprout mixture. Cook another 2-3 minutes or until the sausages are heated through. Serve immediately.

    Why are my Brussels sprouts soggy?

    Your gluten free sautéed brussels sprouts with sausage will become soggy if your steam the shredded brussels sprouts for too long. Be sure to keep checking them to make sure they still have a bit of crunch to them and are not becoming soggy.

    If the Brussels sprouts begin to get soggy immediately take the lid off your pan and cook some of the water off allowing the Brussels sprouts to get browned on the bottom before stirring them.

    Do you cut the bottom of Brussels sprouts?

    Most Brussels sprouts will come from the grocery store already trimmed, but if they still have some woody parts on the end or if the ends are a bit discolored you will want to trim them.

    Simple places the sprouts on a cutting board and slice the dense end off before tossing them in the food processor to be shredded. The ends can be bitter, so you will want to make sure they are removed.

    More Recipes You Might Enjoy

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Sautéed Brussels Sprouts with Sausage

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This healthy recipe for gluten free sauteed brussels sprouts with sausage is a great weeknight meal. You can use kielbasa or chicken sausages along with shredded brussels sprouts and apple. It makes a delicious hash that is low carb and perfect for dinner.

    Ingredients

    Scale

    1 pound Brussels Sprouts, shredded in food processor
    2 Tbsp. Olive Oil
    1 medium Yellow Onion, chopped
    1 medium Fuji Apple, chopped
    1 Tbsp. Minced Garlic
    1 tsp. Sea Salt
    1 tsp. Coarse Ground Black Pepper
    2 tsp. Fennel Seeds
    3 Bratwurst Sausages, cooked and sliced
    2 tsp. Honey

    Instructions

    Chop the ends off of your brussels sprouts and toss them into your food processor. I do mine in three batches so I don't shred them too thin. Pulse the sprouts in your food processor until they are shredded.

    On medium heat in a skillet add your olive oil and let heat until warm. Add the Brussels sprouts, onion, apple and garlic. Cook 2-3 minutes and stir the ingredients until they are mixed together. 

    Place the lid on your skillet and steam the sprouts for 5-6 minutes until they are tender and the onion starts to become translucent. 

    Remove the lid and add the salt, pepper, fennel seeds, sausage rounds and honey. Stir to mix the ingredients together. Cook on medium for another 2-3 minutes until the sausages are heated.

    Serve immediately while the meal is still hot.

    Notes

    You can omit the sausages and this recipe makes a great side dish.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Meals
    • Method: Stove Top
    • Cuisine: Gluten Free

    Top Tip

    I like to use my twelve inch cast iron pan to make this recipe. I love how even cast iron pans heat. What I didn't love about them was cleaning them until I found this chainmail scrubber. The rubber in the center saves my hands and gets my pan really clean.

    Gluten Free Homemade Enchilada Sauce

    This Homemade Enchilada Sauce is an easy red enchilada sauce that comes together quickly and tastes far better than anything store bought. Made completely from scratch, this simple homemade enchilada sauce has rich, bold flavor and the perfect consistency for enchiladas, casseroles, and Mexican inspired dinners.

    If you've ever wondered how to make enchilada sauce, this quick and easy homemade Mexican sauce is a reliable go to that delivers authentic flavor without complicated steps.

    a glass jar of bright red gluten free homemade enchilada sauce with little dishes of salt, poblano peppers, pepper and chili powder around it

    Perfect for busy weeknights, this easy enchilada sauce recipe is a healthy homemade option that lets you control the flavor and spice level. This DIY enchilada sauce works beautifully in a variety of recipes.

    Once you try this homemade enchilada sauce recipe, it's sure to become the best enchilada sauce you keep on hand for easy dinners.

    I use this gluten free homemade enchilada sauce in my Gluten Free Enchilada Skillet recipe. It is a super simple meal that is always popular at our house.

    If you are looking for more gluten free Mexican recipes try my Instant Pot Mexican Style Beef and Rice, my Easy Ground Beef Nacho Casserole, my Gluten Free Taco Casserole or my Healthy Mexican Street Corn Salad.

    a glass jar of gluten free homemade enchilada sauce with little dishes of salt, poblano peppers, pepper and chili powder around it
    [feast_advanced_jump_to]

    Ingredients

    Chicken Broth
    Tomato Sauce
    Chipotle Chiles in Adobo Sauce
    Chili Powder
    Ground Cumin
    Garlic Powder
    Onion Powder
    Sea Salt
    Coarse Ground Black Pepper

    Instructions

    In a blender, food processor or using an immersion blender blend the ingredients until they are smooth and there aren't any chunks of chipotle peppers left. 

    Use this sauce in my Gluten Free Enchilada Skillet or any other enchilada recipe.

    Supplies

    More Recipes You Might Enjoy

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Homemade Enchilada Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 5 minutes
    • Yield: approximately 4.5 cups 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This easy recipe for gluten free homemade enchilada sauce is made in the blender with tomato sauce. It's simple to make your own enchilada sauce from scratch. I have a yummy recipe for skillet enchiladas to go with this sauce.

    Ingredients

    Scale

    Instructions

    In a blender, food processor or using an immersion blender blend the ingredients until they are smooth and there aren't any chunks of chipotle peppers left. 

    Use this sauce in my Gluten Free Enchilada Skillet or any other enchilada recipe.

    Notes

    To adjust the spiciness of this recipe you can add less chipotle peppers.

    • Prep Time: 5 minutes
    • Category: Sauces
    • Method: Blended
    • Cuisine: Mexican

    Top Tip

    If you don't have a blender you could also use a food processor or immersion blender to blend this sauce until the sauce has a smooth consistency. You want to be sure to get the chipotle chilis thoroughly blended. They give the sauce a nice smoky flavor.

    Frequently Asked Questions

    How do I make enchilada sauce from scratch?

    It's so simple to make gluten free homemade enchilada sauce in your blender, with an emersion blender or in your food processor. Simply add the ingredients and blend until you get a smooth consistency.

    Is enchilada sauce spicy?

    This sauce has a very mild, deep spiciness from the chipotle peppers in adobo sauce. If you would like your sauce to be less spicy you can add less chipotle peppers. You could also add less chili powder.

    This homemade gluten free enchilada sauce is spicier by itself straight out of the blender. Once you make your gluten free enchiladas the sauce will be less spicy.

    Gluten Free Instant Pot Chicken and Mushroom Soup

    This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option.

    three white bowls of gluten free instant pot chicken and mushroom soup with a dollop of sour cream on top

    Gluten Free Instant Pot Chicken and Mushroom Soup is a comforting and creamy dish that combines tender chicken with savory mushrooms and fresh vegetables. This easy-to-make soup features a rich flavor profile, making it a perfect meal in a bowl.

    Ideal for busy weeknights, this recipe is low carb and packed with healthy ingredients, showcasing the best of mushroom soup recipes. Whether you're looking for a comforting dinner or a homemade soup option, this Instant Pot recipe is sure to become a favorite in your collection of delicious soup recipes.

    If you are looking for more Instant Pot soup recipes try my Instant Pot Beef and Vegetable Soup, my Gluten Free Vegetarian Instant Pot Split Pea Soup, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.

    You can find all of my soup recipes here: Gluten Free Soup Recipes

    You can find all of my Instant Pot recipes here: Gluten Free Instant Pot Recipes

    a white bowl of gluten free instant pot chicken and mushroom soup with a spoon full of it lifted above the bowl
    [feast_advanced_jump_to]

    Ingredients

    Olive Oil
    Yellow Onion
    Minced Garlic
    Carrots
    Celery
    Frozen Mushrooms or Fresh Mushrooms
    Chicken Breast
    Dried Rosemary
    Dried Thyme
    Dried Sage
    Sea Salt
    Coarse Ground Black Pepper
    Chicken Broth
    Sour Cream
    Heavy Whipping Cream

    Instructions

    With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.

    Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables

    Turn off the saute function. Add the cubed chicken breast and chicken broth.

    Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.

    Let the instant pot release pressure naturally.

    After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.

    Supplies

    Frequently Asked Questions

    Can I put raw chicken in the instant pot?

    Yes. For this recipe I cube the raw chicken and then put it in the instant pot to cook. There is no need to cook the chicken before adding it to the soup ingredients to cook in the pressure pot.

    I like to cube the raw chicken so I don't have to shred the chicken in the hot soup. With the chicken breasts already cubed the soup is ready to serve when it's done cooking. I think it makes it so much easier.

    How do I reheat soup in my Instant Pot?

    The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

    I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

    How much liquid do you need in the instant pot for soups?

    The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.

    More Recipes You Might Enjoy

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Instant Pot Chicken and Mushroom Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 33 minutes
    • Yield: 5 servings 1x
    • Diet: Gluten Free
    Print Recipe

    Description

    This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option. 

    Ingredients

    Scale

    1 Tbsp. Olive Oil
    1 medium Yellow Onion, chopped
    2 Tbsp. Minced Garlic
    1 cup Carrots, chopped
    3 stalks Celery, chopped
    2 - 10 ounce bags Frozen Chopped White Mushrooms or Fresh Mushrooms
    3 Chicken Breasts, cubed
    1 tsp. Dried Rosemary
    1 tsp. Dried Thyme
    ½ tsp. Dried Sage
    1 tsp. Sea Salt
    1 tsp. Coarse Ground Black Pepper
    1 - 32 ounce container Chicken Broth
    ½ cup Sour Cream
    ½ cup Heavy Whipping Cream

    Instructions

    With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.

    Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables

    Turn off the saute function. Add the cubed chicken breast and chicken broth.

    Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.

    Let the instant pot release pressure naturally.

    After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.

    Notes

    If you would like a dairy free version omit the sour cream and heavy whipping cream.

    • Prep Time: 15 minutes
    • Cook Time: 18 minutes
    • Category: Soup
    • Method: Instant Pot
    • Cuisine: Gluten Free