Instant Pot Cream Of Vegetable Soup Recipes

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INSTANT POT® VEGETABLE SOUP



Instant Pot® Vegetable Soup image

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Provided by Chuck Minor

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

Time 1h5m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1 brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½ red chile pepper, sliced
1 pound Yukon gold potatoes, scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1 bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g

INSTANT POT® CREAM OF VEGETABLE SOUP



Instant Pot® Cream of Vegetable Soup image

Warm and creamy soup, loaded with great veggies with the smoky flavor of bacon. A perfect soup for fall made easy in the Instant Pot®.

Provided by Jordan Hartzell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

1 cup chopped bacon
1 tablespoon chopped fresh oregano
1 large clove garlic, minced
1 cup sliced Brussels sprouts
1 cup sliced sweet onions
1 cup chopped mushrooms
1 cup peeled and chopped golden beets
1 cup chopped butternut squash
1 small orange bell pepper, chopped
1 dash chili powder
1 teaspoon paprika
salt and freshly ground black pepper to taste
1 cup beer
8 cups beef broth
1 cup whipping cream
1 cup kale, rinsed and sliced

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.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 13.8 g, Cholesterol 65.2 mg, Fat 19.9 g, Fiber 2.6 g, Protein 10.6 g, SaturatedFat 10.9 g, Sodium 1352.2 mg, Sugar 3.8 g

INSTANT POT® FROZEN VEGETABLE SOUP



Instant Pot® Frozen Vegetable Soup image

Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.

Provided by Soup Loving Nicole

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

Time 40m

Yield 6

Number Of Ingredients 12

6 cups chicken broth
3 cups frozen O'Brien hash brown potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package frozen mixed vegetables (corn, peas, carrots, green beans, and lima beans)
1 celery rib, sliced
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Steps:

  • Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 24.4 g, Cholesterol 6.1 mg, Fat 1 g, Fiber 5.1 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 1528.6 mg, Sugar 4.2 g

INSTANT POT® CREAM OF ASPARAGUS SOUP



Instant Pot® Cream of Asparagus Soup image

If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.

Provided by Diana71

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

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 slices bacon, diced
½ onion, diced
3 cloves garlic, minced
2 pounds asparagus, cut into 1 1/2-inch pieces
2 ½ cups chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy whipping cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
  • Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. 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 using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  • Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 14.9 g, Cholesterol 95.2 mg, Fat 29.8 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 15.5 g, Sodium 1545.4 mg, Sugar 6.2 g

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