Instant Pot Cream Of Vegetable Soup Recipes

INSTANT POT POTATO SOUP

Steps:

• Press SAUTE on Instant Pot. Add butter or oil and once it's hot, add minced garlic and onions, saute until onions soften.
• Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice. Then add diced potatoes, black pepper powder, and salt. Mix well.
• Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
• While the soup cooks, in a small bowl, whisk together 2 tablespoons of water (or milk) with 2 tablespoons of cornstarch (or flour) to make a slurry. Keep aside.
• When the instant pot beeps, Allow 5 minutes Natural pressure release and then do a quick pressure release.
• Open the lid, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
• Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
• Lastly, add heavy cream, cheddar cheese & green onion. Give everything a good mix. Season with salt and pepper to taste if needed.
• Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.
• Heat butter or oil in a large pot and once it's hot add minced garlic and onions, saute until onions soften.
• Add water or vegetable broth and deglaze the pot by scraping the bits stuck to the bottom. Then add diced potatoes, black pepper powder and salt. Mix well.
• Cover and simmer until the potatoes are soft, about 15-20 minutes.
• While the soup cooks, in a small bowl, whisk together 2 tablespoons water (or milk) with 2 tablespoons of cornstarch(or flour) to make a slurry.
• Once potatoes are soft, Add the cornstarch slurry, milk, mix well and bring the soup to a boil and simmer for a few mins. Stir often.
• Take a potato masher and lightly mash potatoes to get desired (creamy and yet chunky) consistency.
• Remove from the heat, add heavy cream, cheddar cheese & green onion, Give everything a good mix. Season with salt and pepper to taste if needed.
• Serve cheesy potato soup immediately with top it with shredded cheddar and green onions.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Set your Instant Pot to saute mode and soften the onions and garlic in the olive oil for about 5 minutes. Add the onion powder, garlic powder, season salt, pepper, bay leaf, chicken base, and chicken broth, and potatoes. Give it a stir.Turn off saute mode.
• Put the lid on and lock the top pressure vent to seal. Set the pot to manual/pressure mode, on high, for 4 minutes. Do a quick release of pressure.With the back of a wooden spoon smash some of the larger potato chunks against the side of the pot, giving the soup great texture.Slowly stir in the potato flakes.Mix in the half & half and Greek yogurt.
• Let the soup sit for about 5 minutes before serving. This will give the potato flakes a chance to absorb the liquid fully.Serve with optional toppings.

INSTANT POT® CREAM OF VEGETABLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
• Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

CREAMY VEGETABLE SOUP

Steps:

• Start by melt butter in a medium saucepan.
• Next, add the onion, seasonings, and flour. Stir to combine.
• Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
• Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
• Cover and simmer for 15-20 minutes.

INSTANT POT POTATO SOUP

Steps:

• Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.
• Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
• Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
• Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.
• It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
• When the lid is off, turn the Instant Pot to saute.
• Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a pot or dutch oven over medium heat.
• Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
• Add the minced garlic. Saute for about a minute, until fragrant.
• Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
• Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

INSTANT POT CREAMY POTATO SOUP

Steps:

• Select the "saute" setting on the Instant Pot.
• Once it reads "hot" add butter and let melt.
• Add in onions and celery and saute 2 minutes then press "cancel."
• Add in potatoes, carrots and broth and season with salt and pepper to taste. Submerge veggies down into broth.
• Seal lid on Instant Pot, make sure valve is set to "sealing position," then select "manual" mode and 9 minutes.
• Once time is up let pressure come down naturally for 5 minutes then use quick release method to release any remaining pressure.
• In a medium bowl whisk a few tablespoons of milk with the cornstarch then add in remaining milk and whisk.
• Press "cancel" on Instant Pot then select the "saute" setting.
• Pour milk mixture into soup in Instant Pot along with cream cheese.
• Bring mixture to a boil, whisking frequently, and let boil about 1 minute (you can also mash up the potatoes a little if desired).
• Serve warm with cheddar, bacon, and green onions or parsley. Note that soup will thicken as it rests (especially overnight with all those starches, so thin with more milk as desired).
• Recipe source: Cooking Classy