Instant Pot Reuben Soup Recipes

REUBEN SOUP

Reuben Soup image

When we're lucky (or have been good-I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. -Mary Lindell, Sanford, Michigan

Provided by Taste of Home

Categories Lunch

Time 35m

Yield about 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Steps:

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Nutrition Facts : Calories 393 calories, Fat 26g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 1174mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

REUBEN SOUP

Reuben Soup image

A delicious hearty deli favorite sandwich comes to life in a soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ beef flavored broth (4 cups)
5 small red potatoes, unpeeled, quartered (about 3 cups)
1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)
1 cup refrigerated sauerkraut, drained
1/2 teaspoon salt
Shredded Swiss cheese and Thousand Island dressing, if desired

Steps:

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g

THE BEST INSTANT POT® SOUP I'VE EVER MADE

The Best Instant Pot® Soup I've Ever Made image

Red beans and potatoes pre-cooked then stewed with fresh vegetables in a 7-quart Instant Pot®. Before serving, brown miso, yeast extract, liquid smoke, and a splash of vinegar are added to round out the flavor. This soup uses an array of fresh ingredients, a variety of mushrooms, yeast extract, and miso to create an umami flavor and a stew-like consistency that renders a comforting vegan soup. It takes some time to prepare, but the outcome is definitely worth it, and you have soup for a week to boot. The soup will keep in the fridge for up to a week. Freeze leftovers. It's not pretty when thawed, but still delicious.

Provided by Buckwheat Queen

Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili

Time 10h5m

Yield 12

Number Of Ingredients 27

Ingredients

¾ cup dry kidney beans
3 medium (blank)s red potatoes, peeled and diced
½ cup brown lentils
¼ cup extra-virgin olive oil
1 (16 ounce) package fresh mushrooms, finely diced
1 large yellow onion, diced
1 small red bell pepper, diced
1 stalk celery, diced
1 large carrot, diced
1 habanero pepper, seeded and diced
1 large shallot, minced
1 clove garlic, minced
½ bunch Italian parsley, finely chopped
1 tablespoon dried oregano
1 tablespoon Italian seasoning
⅓ cup red lentils
⅓ cup buckwheat groats
2 medium Roma tomatoes, diced
3 small carrots, sliced
1 medium zucchini, sliced
1 cup fresh green beans, trimmed
1 cube vegetable bouillon
1 tablespoon brown miso
1 tablespoon yeast extract spread
1 tablespoon liquid smoke flavoring
1 tablespoon cider vinegar
salt and ground black pepper to taste

Steps:

Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot®). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
Turn on the Saute function of the Instant Pot®. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
Drain and rinse the soaked brown lentils.
Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot®; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
Set the Soup function for 25 minutes.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 35.3 g, Fat 6.8 g, Fiber 9.7 g, Protein 10.5 g, SaturatedFat 1 g, Sodium 128.1 mg, Sugar 4.4 g

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