To get started, set your Instant Pot to Saute and once it reads Hot, add the butter. Toss in the onions, carrots, and celery and cook for 5 minutes. Be sure to stir frequently.

All images courtesy of Two Kids and a Coupon Colder weather is finally here in the Midwest and we've dropped from the 80's to the 40's practically overnight. As the temps start to drop, it's ...

Store the soup for up to 3 days in the refrigerator. 1/2 ounce dried shiitake mushrooms (about 6) 1/2 ounce dried wood ear mushrooms (about 3) 2 cups warm water, plus 4 cups cool water 8 ounces ...

Set Instant Pot to "Sauté" setting. Cook bacon and oil, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.

In a medium bowl, combine the pork, Shaoxing wine, 1½ teaspoons cornstarch and ¼ teaspoon salt. Mix until the pork is evenly coated, and let it marinate on the counter for 10 to 15 minutes. In a ...

2. In a soup pot over medium heat, heat the olive oil. Add the leeks, ginger, mushrooms, and cabbage. Cook, stirring often, for 5 to 7 minutes, or until softened. 3. Add the chicken stock and water.

Steamy windows, simmering broth, icy drinks, easy conversation—a hot pot dinner is more than just a meal, it’s a whole vibe, and one that’s easier to do at home than you might think.

Hot-and-sour soup is a Chinese takeout staple, but one that's especially easy and tasty when made at home. Recipe notes: This soup can be made vegetarian by replacing the pork with more tofu.