Minestrone Soup

4 tablespoons (1/2 stick) salted butter

2 large shallots, diced

2 large carrots, peeled, sliced into 1/4-inch disks and then into quarters

3 ribs celery, sliced

6 cloves garlic, minced or pressed

1/2 cup dry white wine (like a sauvignon blanc, optional)

5 1/2 cups chicken or garlic broth (use 6 cups if not using the sherry)

1 (15.5-ounce) can red kidney beans, drained and rinsed

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 teaspoons seasoned salt or Tony Chachere's Creole seasoning

2 teaspoons Italian seasoning

1 teaspoon dried thyme

1/2 teaspoon black pepper

10 ounces frozen green beans

1 cup ditalini, pipette or mini shell pasta

5-8 ounces baby spinach

1/2 cup grated Parmesan cheese, plus more for topping

Place the butter in the Instant Pot and hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the shallot, carrots and celery (the french call this trifecta of veggies a "mirepoix"). Sauté for 5 minutes, stirring occasionally until slightly softened. Add the garlic and sauté for another minute.

Add the white wine (if using), broth, beans, seasoned salt, Italian seasoning, thyme, pepper, frozen green beans and pasta. Stir well. 

Top with the spinach but do not stir - just lay the spinach on top of the broth and the veggies. It will seems like a lot's going on in the pot and close to the brim but it will cook down to nothing.

Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. Then add parmensan cheese.

From: https://pressureluckcooking.com/instant-pot-white-minestrone-soup/

Coq Au Vin -Slow Cooker / Crockpot

8 chicken thighs with bone and skin
salt and pepper
1 tablespoon vegetable oil
1 cup frozen pearl onions
4 thick slices bacon cut into 1 inch pieces
10 ounces mushrooms quartered
¼ cup flour
1 tablespoon tomato paste
2 cloves garlic minced
2 teaspoon fresh thyme
1 ¾ cups red wine
fresh parsley

Instructions 

Pat chicken dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and add chicken, skin side down. Cook until well browned, 7-10 minutes and transfer skin side up to the slow cooker. Add onions to the slow cooker.

Add bacon to the skillet and cook until crispy. Using a slotted spoon remove to a paper towel lined plate. Pour out all but ¼ cup of the bacon and chicken fat and add mushrooms to the skillet. Cook until browned about 5-7 minutes.

Stir in flour, tomato paste, garlic and thyme and cook for about a minute. Add wine and bring to a simmer. Pour sauce over chicken in slow cooker. Cover and cook until chicken is tender, 4-6 hours on high or 6-8 hours on low. When ready to serve, remove chicken to a serving plate and spoon over sauce. Top with bacon and parsley.