Melg

I make this soup constantly because it works for the dairy free members. I don't add the cream or spinach - that goes into bowls. Plus I always double it and nobody wants slimy spinach next day. The only change I make is to do 1 lb of mild and 1 lb of hot ground sausage and leave out the hot sprinkles.

Great base recipe for nondairy or no wheat diets! I also had potatoes and burger but didn’t know what to do. This was a great chance to have my son experiment with spices while staying on diet. It’s one I want him to take with him when he moves out because you can add in whatever you have on hand.

I was going to make this for my family but they are spice babies so I made it for a chili cook off. The only thing I changed was the natural release time on the end. I let it release for an hour because I started drinking and forgot about it. I placed third so I am not sorry about anything.

I reduced the sriracha to about a teaspoon (we are delicate) but followed the recipe exactly as written otherwise. I don’t know how many recipes I’ve tried trying to get this exact taste and texture but my search is over because this is perfect. The only thing we did wrong was eat it too fast - we didn’t let it cool. But when we were eating the rest out of the instapot like cavemen, the sauce was amazing. Adding to my life forever.

I’ve made this twice as the recipe is written and both times delicious. It doesn’t take too many ingredients and it’s actually very quick on a weeknight. I’ve also put the sauce over squash and pine but ravioli. There’s no wrong answer

Great family favorite recipe! I made almost as written - I didn’t add the sriracha to the sauce, I added it to those plates that like it. It’s a wonderful base that can be changed based on what’s you have on hand. I’ve substituted the kind of beef and added more, added sesame seeds for garnish and switched up vegetables and it always gets eaten up.