Type what you have

Ingredients

• ✓ artificial chicken
• vegetable broth
• water
• yellow onion
• turnip
• parsnip
• carrot
• celery
• parsley
• dill
• escarole
• orzo pasta
• salt
• black pepper

Instructions

1. 1 Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
2. 2 Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
3. 3 Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

By calead910

Ingredients

• ✓ artificial chicken
• olive oil
• onion
• jalapeno pepper
• green bell pepper
• garlic
• vegetable broth
• pinto bean
• cauliflower floret
• sweet corn
• oregano
• cumin
• black pepper
• salt
• sour cream
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
2. 2 Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in sour cream. Ladle into bowls and top with fresh cilantro.

By Michele S