Best Instant Pot Cream Of Vegetable Soup Recipes

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

Ingredients

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

Ingredients

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