Instant Pot Soup
If you’re looking for a quick, hearty, and comforting meal, look no further than Instant Pot soup! This versatile dish can be customized to suit your taste and is packed with nutrients. Whether you’re in the mood for a classic vegetable soup or a creamy chowder, the Instant Pot makes cooking a breeze. Let’s dive into this delicious recipe that will warm your heart and fill your belly!
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 medium potato, diced
– 4 cups vegetable or chicken broth
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh herbs for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes in the Instant Pot.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 4g
– Fat: 5g
– Carbohydrates: 24g
– Fiber: 5g
This nutritional breakdown is based on one serving.
Step-by-Step Cooking Process
1. Start by selecting the sauté function on your Instant Pot.
2. Add olive oil and heat until shimmering.
3. Sauté the diced onion until translucent.
4. Add minced garlic and cook for an additional minute.
5. Stir in the sliced carrots and chopped celery, cooking for 3-4 minutes.
6. Add the diced potato and mix well.
7. Pour in the broth and canned tomatoes.
8. Season with thyme, salt, and pepper.
9. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
10. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
Alternative Ingredients
Feel free to substitute the vegetables based on your preferences or what’s in season. For instance, you can use sweet potatoes instead of regular potatoes or add leafy greens like spinach or kale for extra nutrition.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a side salad. You can also top it with croutons or fresh herbs for added flavor and texture.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just make sure to let it cool completely before freezing.
Cooking Mistakes
– Avoid overcooking vegetables; they should remain tender, not mushy.
– Don’t forget to season properly; taste before serving.
– Ensure the Instant Pot lid is sealed correctly to avoid pressure issues.
– Use low-sodium broth for healthier options.
– Be cautious when releasing pressure; hot steam can burn.
Helpful Tips
– Always add enough liquid to prevent burning.
– Experiment with spices to create your own flavor profile.
– For creamier soup, blend a portion of it with an immersion blender.
– Make it a complete meal by adding protein like chicken or beans.
FAQs
Can I use frozen vegetables in Instant Pot soup?
Yes, you can use frozen vegetables. Just add them directly to the pot without thawing, but cooking time may need slight adjustment.
How long does it take to cook soup in the Instant Pot?
Typically, it takes about 10-15 minutes to cook soup under high pressure, but preheating may add additional time.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth and skip any meat additions for a delicious vegetarian option.
What can I do if my soup is too thick?
If your soup is too thick, you can add more broth or water until the desired consistency is reached.
Is it safe to leave soup in the Instant Pot?
It’s best to transfer leftovers to a separate container. Leaving soup in the Instant Pot can lead to spoilage.
Conclusion
Instant Pot soup is a fantastic and convenient way to enjoy a wholesome meal without spending hours in the kitchen. With endless variations and flavors, this dish is sure to become a staple in your household. So, grab your Instant Pot and start experimenting with your favorite ingredients today!
Instant Pot Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 medium potato diced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Select the sauté function on your Instant Pot and add olive oil.
- Sauté the diced onion until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the sliced carrots and chopped celery, cooking for 3-4 minutes.
- Add the diced potato and mix well.
- Pour in the broth and canned tomatoes.
- Season with thyme, salt, and pepper.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Serve hot, garnished with fresh herbs.
