Instant Pot Bacon Tomato Bisque Soup Recipes

INSTANT POT® EASY VEGAN TOMATO AND BASIL SOUP

Instant Pot® Easy Vegan Tomato and Basil Soup image

Make this creamy and delicious tomato soup in your Instant Pot® truly in an instant! San Marzano tomatoes, garlic, and onions create perfection in this quick and easy vegan comfort food recipe.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 (14.5 ounce) cans San Marzano whole tomatoes
2 cups vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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 lid.
Blend with an immersion blender until creamy.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 14 g, Fat 7.3 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 833.3 mg, Sugar 7.5 g

INSTANT POT® POTATO AND BACON SOUP

Instant Pot® Potato and Bacon Soup image

Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
6 slices bacon, chopped
1 large onion, chopped
2 ribs celery, sliced
1 tablespoon minced garlic
1 teaspoon ground thyme
2 ½ pounds red potatoes, diced
4 cups chicken broth
2 tablespoons milk
2 tablespoons cornstarch
1 cup milk
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 39.2 g, Cholesterol 17.8 mg, Fat 7.7 g, Fiber 4.1 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 1062.2 mg, Sugar 6.3 g