Instant Pot Freekeh Vegetable Soup Recipes
INSTANT POT® VEGETABLE SOUP
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
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® FREEKEH VEGETABLE SOUP
I took my favorite wild rice soup and substituted freekeh in its place. Feel free to add chopped cooked chicken for an even heartier soup.
Provided by thedailygourmet
Categories Vegetable Soup
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.
- 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 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.
- Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.
Nutrition Facts : Calories 350 calories, Carbohydrate 43.3 g, Cholesterol 42.7 mg, Fat 16 g, Fiber 7.4 g, Protein 10.7 g, SaturatedFat 9 g, Sodium 1350.2 mg, Sugar 7.9 g
INSTANT POT® FROZEN VEGETABLE SOUP
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
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 VEGETABLE SOUP
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
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
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