Instant Potato 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 POTATO SOUP
My aunt asks for this every year for Christmas. It is great to take to work for lunches, or for a quick snack or meal.
Provided by pastrytiff
Categories Vegetable
Time 12m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Place items in desired container (jar or bag).
- Attach tag with preparation directions.
- Stir 1/2 cup of prepared mix into 1 cup boiling water.
- ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
- I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.
Nutrition Facts : Calories 1263.8, Fat 51.7, SaturatedFat 32.3, Cholesterol 186.3, Sodium 987.8, Carbohydrate 145.1, Fiber 6.4, Sugar 77.6, Protein 58
INSTANT POTATO VEGETABLE SOUP
This delicious creamy soup was developed when I discovered I had a package of instant potatoes in the pantry.
Provided by Lisaschm
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. Add additional liquid if a thinner base is preferred.
- Mix in potato flakes and chicken boullion, reduce heat to medium.
- Add ham and herbs.
- Place carrot and celery a bowl with some water in the bottom. Microwave for 3-5 minutes until vegetables are almost soft.
- Add to potato base.
- Simmer until carrots and celery are desired tenderness.
- Add peas and corn, stir to warm through.
- Add pepper to taste.
- Finish by stirring in grated cheese or adding it as garnish to each bowl.
Nutrition Facts : Calories 257.4, Fat 5.7, SaturatedFat 2.6, Cholesterol 24.4, Sodium 152.8, Carbohydrate 41.7, Fiber 5, Sugar 4, Protein 11.5
INSTANT POT® VEGAN POTATO SOUP
Just because you choose a vegan diet, doesn't mean food has to be bland. This soup cooks in an Instant Pot®, and is tasty even for those who have a normal diet.
Provided by thedailygourmet
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. 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, about 8 minutes. Unlock and remove the lid.
- Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
- Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 35.8 g, Fat 18.8 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 920.2 mg, Sugar 2.7 g
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