Vegetable soup (using an instant pot)

This is a vegetable soup. I decided to use an instant pot to make this soup because it is fast and does not take long. If you make it from a stove, it can take longer. It is very simple to make it from an instant pot.
After a long day at work, and you want to make this kind of soup, all you need to do is take 4-5 potatoes. Peel the skin. Place it in soaking water and soak it for 5 minutes. Place the knife at an angle and cut it to pieces. Take celery, cut the leaves off. Take a knife and place it on the top of the celery at an angle and peel some strips off. If you use your hand and break it in half, you will still be able to take off the strips. It can prevent having crunchy celery. Take 3 carrots. Peel the skin. Cut the 2 end parts off. Rinse the carrots. Place the carrots on a cutting board and cut into pieces. Place it onto a bowl and set it aside. Take 2-3 pieces of corn. Peel the skin and cut into pieces. Use any kind of tomatoes. Rinse and cut into pieces. You can cut the tomatoes into any kind of shape of your desire.
Fill the instant pot with water, put in the corn and cook for 30 minutes to have the flavour taste of the soup. Then put everything in the instant pot. Press the manual button and cook for 25 minutes. 25 minutes finish once, it will release the pressure of the value. Once done, and the gray thing drops to the bottom. Put in the potatoes. Press the saute button and wait until the soup starts to boil. When it starts boiling. Wait for 10-15 minutes. Use a knife to see if it goes through. Once it goes through, that means it is ready to eat.
This soup is very delicious, and I like it a lot. It’s very convenient when you have an instant pot. It saves time.
Kids and adults would love this soup a lot. You can have this soup for lunch or dinner. The best combination that goes well with this soup would be noodles. If you cannot finish the soup, you can leave it in the instant pot and reheat it the next day. This is the best and fastest way to make soup with an instant pot. If you have an instant pot, try this recipe and enjoy it.

Preparing of corn:
1. Take corn and peel the skins
2. Place the corns on a cutting board and cut into pieces.
3. Put it in bowl and set it aside.

Cooking the corn in an instant pot:
1. Put some water into the instant pot.
2. Put in the pieces of corn into the instant pot.
3. Press the manual and set the time for 30 minutes.
(Note: cooking the corn first will bring the flavour taste of the soup.)
4. When ready, Just leave it in the instant pot.

Preparing the potatoes:
1. In the bag of potatoes, take 5 potatoes out of the bag and put them in a mixing bowl.
2. Take a knife peeler and peel the potatoes skins. Each potatoes, that is peeled, put in the mixing bowl.
3. Soak it in water for a few minutes. Pour the bowl of water out of the sink.
4. Place the potatoes on a cutting board. Cut the potatoes into big pieces.
5. Place it back into the mixing bowl and set them aside.
(Note: Rinsing the potatoes will take out the potatoes taste.)

Preparing the carrots:
1. In the fridge, take out 2-3 pieces of carrots.
2. Use a knife peeler and peel the skins.
3. Cut off the 2 ends.
4. Rinse the carrots.
5. Place the carrots on the cutting board and cut into pieces.
6. Put the carrots into a bowl and set it aside.

Cleaning and preparing the celery:
1. In the fridge, take out the celery.
2. Peel off as much celery as you needed to eat. What is left over, put it back in the bag and place it in the fridge.
3. Place the celery on a cutting board, cut the end parts and some leaves. Wash each celery.
4. Take a knife, place it on the top of the celery at an angle and peel some strips off.
(Note: Peeling the strips from the celery will prevent the celery from being very crunchy.)
5. Continue the same steps for the rest of the celery.
6. Cut the celery into pieces. Make sure the pieces are cut into the same size to be cooked and finished at the same time.
7. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.

Preparing the tomato:
1. Take out 2-3 tomatoes.
2. Rinse the tomatoes.
3. Place the tomatoes into a cutting board and cut into pieces.
4. Place it into a bowl and set it aside.

Cooking in an instant pot:
1. continue using the instant pot.
2. Put in the celery, tomatoes, and carrots.
4. Close the lid. Press the manual button and set the time to 25 minutes.
5. Once 25-minute finish. It will release the pressure of the value.
(Note: Don’t open the lid of the pressure cooker, while it is pressuring-cooking or it will explode.)
6. Once done and the gray thing drops to the bottom, put in the potatoes.
7. Press saute button and let it bring to a boil. Let it boil for 10 minutes. Use a knife to check if the knife through the potatoes and tender. If it is tender and goes through that means it is ready. Then press cancel/off.
8. Now soup is ready to eat
9. Enjoy.

instant pot – Vegetable soup with turkey bones

This is a vegetable soup with leftover turkey bone. I decided to use an instant pot to make this soup because it is fast and does not take long. If you make it from a stove, it can take longer. It is very simple to make it from an instant pot.
After a long day at work, and you want to make this kind of soup, all you need to do is take half white radish, rinse and peel the skin. Place the knife at an angle and cut it to pieces. Take parsley. Wash and chop into small pieces. Take a cucumber, open the package, place the knife at an angle and cut into pieces. Take celery, cut the leaves off. Take kife and place it on the top of the celery at an angle and peel some strips off. If you use your hand and break it in half, you will still be able to take off the strips. It can prevent having crunchy celery. Take a cabbage, take as much as you need, remove the outer part. If not very dirty, you do not need to wash it clean. Rinse the cabbage and cut it into pieces. Take leftover turkey in the freezer and defrost it in the microwave. Different microwave defrosts time can be different. Take some barley and chickpeas, rinse and place it aside.
Fill the instant pot with water, then put everything in the instant pot. Press the manual button and cook for 25 minutes. Once 25 minutes finish, it will release the pressure of the value. Once done, and the gray thing drops to the bottom. Press the saute button and wait until the soup starts to boil. That means it is ready to eat.
This soup is very delicious, and I like it a lot. It’s very convenient when you have an instant pot. It saves time.
Kids and adults would love this soup a lot. You can have this soup for lunch or dinner. The best combination that goes well with this soup would be noodles. If you cannot finish the soup, you can leave it in the instant pot and reheat it the next day. This is the best and fastest way to make a soup with an instant pot. If you have an instant pot, try this recipe and enjoy it.

Preparing the white radish:
1. Take the White Radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Take a knife peeler and peel off the skin directly into the garbage.
4. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
5. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.
6. In the bag, take an onion and place it on the cutting board. Cut off the two ends.
7. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices. Place the onions in a bowl and set them aside.

Preparing turkey bone:
1. In the freezer, take out the leftover turkey bone.
2. Take it out of the bag and place it onto a plate
3. Set the plate of turkey bone aside.

Cleaning and preparing the celery:
1. In the fridge, take out the celery.
2. Peel off as much celery as you needed to eat. What is left over, put it back in the bag and place it in the fridge.
3. Place the celery on a cutting board, cut the end parts and some leaves. Wash each celery very clean.
4. Take a knife, place it on the top of the celery at an angle and peel some strips off. If you use your hand and break it in half, you will still be able to take off the strips but take off as many as you can.
(Note: Peeling the strips from celery will prevent the celery from being very crunchy.)
5. Continue the same steps for the rest of the celery.
6. Cut the celery into pieces. Make sure the pieces are cut into the same size to be cooked and finished same time.
7. Put it all into a bowl and rinse it. Then pour out the water from the bowl and set it aside.

Preparing the cucumber:
1. In the fridge, take out the cucumber.
2. Cut the cucumber in half. What is leftover, wrap it with a plastic wrapper and place it back in the fridge.
3. Open wrapper. Cut the cucumber into pieces.
4. Put the cucumbers in a bowl and set them aside.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Rinse the cabbage. Place the cabbage on the cutting board and cut it in half.
5. Cut the cabbage into thin slice pieces. Each slice is cut, put in a mixing bowl.
6. When all cut slice pieces are done, set the mixing bowl aside.

Preparing the parsley:

1. In the fridge, take out the parsley
2. Wash the parsley 3-4 times.
(Note: Make sure the parsley is washed clean.)
3. When finish washing, Place the parsley on the cutting board.
4. Cut the parsley into pieces.
5. Place the parsley in a bowl and set it aside.

Preparing barley and chickpeas:
In the cupboard, take out a package of barley.
Open the package, and take as much barley as needed to cook and put it in a strainer.
Rinse the barley, make sure it is clean and place it over a bowl to prevent water from dripping everywhere and set it aside.
Take out chickpeas. Take as many chickpeas as needed to cook and put them in a strainer.
Rinse the chickpeas and place t over a bowl to prevent water from dripping everywhere. Set the chickpeas aside.

Cooking in an instant pot:
1. Take out the instant pot.
2. Fill the instant pot with water the amount that will need to cook the soup.
3. Put in the turkey bone, white radish, cucumber, celery, cabbage, parsley, parsley, barley and chickpeas.
4. Close the lid. Press the manual button and set the time to 25 minutes.
5. Once 25-minute finish. It will release the pressure of the value.
(Note:Don’t open the lid of the pressure cooker, while it is pressuring-cooking or it will explode.)
6. Once done and the gray thing drops to the bottom, that means the soup is ready to eat.
7. Press saute button and let it bring to a boil. Then press cancel/off.
8. Now soup is ready to eat
9. Enjoy.

Chinese green mustard vegetable soup with soft tofu and ground beef balls .

This is a Chinese green mustard vegetable soup with soft tofu and ground beef balls . It is very delicious and simple to make. I decided to make this soup from an slow cooker. Look at how beautiful the colour came out after making the soup.The Chinese green mustard vegetable from the water made it so greenly colour.
If you do no not have a slow cooker, you can make it from a soup pot. The Chinese green mustard vegetable can be found at a Chinese supermarket.
You can have this soup for lunch or dinner. The best combination that goes well with this soup would be with rice or noodles. You can take the Chinese green mustard vegetable, tofu and gound beef balls and have it with rice or noodles. Eating green vegetable is good for the eyes and body. I really like this soup a lot. Kids and adults would enjoy such a wonderful soup with different things inside the soup. Try this recipe and enjoy.


Direction:

Washing Chinese Mustard Green Vegetable:
1. Take the package of Chinese Mustard Green out of the fridge.
2. In the cupboard take out a strainer and a big container to
wash the Chinese Mustard Green.
3. Place the large container in the sink. Take the strainer and place it
on the other sink next to it.
4. Take the Chinese Mustard Green out of the package and place it in the big container.
5. Separate each Chinese Mustard Green pieces apart. Use a knife and cut off the end hard part.
7. Open each Green mustard wide wash it in the water very clean, make sure there are no dirty stuff
in the vegetable.
6. open the cold water and fill it up. Take the end part of the mustard green on each hands. turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
7. Each time a pieces is wash, place it in the strainer.
8. Cut the green mustard’s in half and separate the stems and leafs in two different strainer or bowl.
9. Fill the container with water and wash the green mustard 3-4 times and put it aside
(Note: make sure it is all clean and have no dirty stuff.)
10. Wash the stems 2-3 times and put it aside.

Marinate ground beefs:
1. Take a clean bowl.
2. Put as much ground beef as you need in the bowl.
3. Put in garlic powder, a bit of salt, soya sauce, cooking wine, fish sauce,and turmeric
4. Use a fork and mix everything well together.
5. Put some cornstarch and make sure everywhere is coated and mix all well
6. Put a lot of flour and coat everywhere and mix well.
7. When everything is all mix together and set it aside.

Making the ground beefs into a balls:
1. Take the bowl of marinated ground beefs
2. Take a spoon scoop up some ground beefs
3. Tilt the bowl and flip the spoon over, using the head of the spoon and roll it into a ball
from edge. Then move it back and forward a few times.
4. Each ball that is finish leave it in the bowl.
5. Repeat the same steps for the rest of the ground beefs balls.
6. When all is done set it a side.

Preparing the soft tofu
1.Take the soft tofu roll package. Cut the in hand slowly. Cut the 2 corners.
2. Slowly pour out the soft tofu into a mixing bowl
3. Directly, use a knife and slowly cut into pieces
(note: if you cut the soft tofu too hard, it will brake easily.)

Cooking the soup using a slow cooker:

1. Take out a slow cooker and fill up the pot with water
2. Peel the garlic’s and ginger’s skins. cut into pieces.
3. Put it into the slower cook. Turn on the slow cooker to cook
4. Wait for the water to boil.
5. When the water is boiling, add in the mustard green vegetable stems first and close the lid. Let it cook, until the water comes to a second time boiling.
6. When the water is boiling, add in the leaves mustard green vegetable and the soft tofu. boiling.
7. Leave the lid open because if you close the lid, the mustard green vegetable will become not so greenly.
8. When the water is boiling again, scoop up the mustard green vegetable into a bowl.
(Note: to prevent it from becoming not so greenly.)
9. Put in the ground beef balls slowly into the slow cooker.
(Note: Be careful the water is hot and does not splash on you.)
10. Once is boiling again turn off the heat.
12. Now the soup is ready to eat
13. Enjoy.