Category: Soup/Chowder

Instant Pot Chick Pea Stew

By , December 3, 2016

Video credit to @amazonkitchen.com

Serves 6-8

1 Tbsp butter

1 1/2 cups yellow onion, finely diced

1/2 cup carrot, diced

3/4 cup green bell pepper, finely diced

3/4 cup red bell pepper, finely diced

1 Tbsp ginger, finely chopped

1 Tbsp garlic, minced

2 cans (15oz) chickpeas, drained

1 Tbsp coriander seeds, ground

1 Tbsp cumin, ground

1 Tbsp smoked paprika

2 tsp tumeric

2 tsp salt

1 can (28oz) chopped, stewed tomatoes

1 can (13.5oz) coconut milk

COUSCOUS

2 cups water

1 1/3 cups couscous

1 Tbsp olive oil

1/2 tsp salt

PREPARATION

1. Set the instant Pot to Saute.  Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and saute until onions are translucent.

2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, and close the lid.

3. Press “soup”, then manually reduce time to 10 minutes.  Remove the lid, and set aside stew to keep warm.

4. After cleaning the Instant Pot, make the couscous.  Place all ingredients in the Instant Pot and close the lid.  Press “Manual” and set to cook for 10 minutes.

Chinese Pork Shank Carrot Soup

By , November 27, 2016

8 ingredients + 10 mins prep to make this healthy Pork Shank Carrots Soup Recipe!

Comforting homemade Chinese soup that is super easy to make.

Enjoy~

Full Printable Recipe & Cooking Tips: Instant Pot Pork Shank Carrots Soup

 

 

Cauliflower Potato Soup

By , November 4, 2016

Make this budget-friendly, comforting, creamy Instant Pot Cauliflower Potato Soup.

A “healthier” low-carb soup stacked with layers of umami flavors waiting to explode in your mouth!

Have fun with your Instant Pot! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Cauliflower Soup

 

 

Chicken Noodle Soup

By , November 2, 2016

Learn how to make Instant Pot Chicken Noodle Soup with this short recipe video.

Made with real, whole food. No butter and true to the classics with no extra sauces.

Healthy, simple, and soothing. Like a warm hug on a cool day. Enjoy~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Chicken Noodle Soup

 

Broccoli Cheese Soup with Homemade Processed Cheese

By , October 31, 2015
IP-BROC-CHEDDAR-SOUP 2Submitted by Vickilynn H.

Most recipes call for fresh ingredients, but sometimes fresh is not available. My Broccoli Cheese Soup is a rich, thick and comforting soup and can be made from ingredients that are in most pantries and freezers – so no running to the store in the dead of Winter or late at night when you want some yummy soup!

I make my own processed cheese (like Velveeta), but you can sub fresh cheese and milk as needed.

BROCCOLI CHEESE SOUP

8 cups frozen organic broccoli florets – do not thaw
4 cups homemade chicken stock
1/2 cup dried onion pieces
2 teaspoons salt
pepper to taste

Place all the ingredients in the Instant Pot liner. Place the lid on, seal and choose MANUAL for 6 minutes.
Quick Release. Remove lid.
Turn machine OFF, then on to SAUTE.

Use an immersion blender to puree soup until smooth. Or, pour soup in batches (carefully) into a blender, blend soup and return to the pot.

MIX and add in:
4 Tablespoons corn starch or potato starch mixed in ½ cup cold milk or water, stir to dissolve, add to hot soup, whisk until soup is thickened.
4 -6 cups shredded cheese (or 4 cups homemade processed cheese – recipe below)

Optional add ins:
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1/2 teaspoon mustard powder

Whisk on SAUTE until cheese is melted and soup is thick and smooth.

Taste and adjust seasonings as needed

HOMEMADE PROCESSED CHEESE
Yield: 4 cups

16 ounces mild cheddar cheese, shredded
6 Tablespoons dry milk powder
1 1/2 teaspoons (1 package) gelatin (I use gelatin from grass-fed cows)
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cup boiling water

Place all the ingredients except the water in a food processor and turn the machine on. Keep it running while the water is boiling.

With food processor running, pour boiling water into the food processor and continue to process about 2 minutes, or until the cheese is smooth.

Pour cheese immediately into a container or a loaf pan lined with parchment. Cover and chill until firm.

*This is a soft version of Velveeta, perfect for sauces, Mac and Cheese, and Broccoli Cheddar Soup, however, if you desire a more firm product, that can be sliced, like Velveeta, reduce the boiling water to 1 cup.

 

Three Bean Vegan Chili

By , September 23, 2015

three bean vegan chili 600x450 Three Bean Vegan Chili

Submitted by Amy T.

This is by far my family’s favorite. I make it generally once a week. It is 100% vegan as well as oil, salt, sugar, and gluten-free. while the recipe is fantastic straight out of the pressure cooker, I find that the flavor and spices are enhanced even more the next day as leftovers.

With this recipe I have mixed and matched over 10 different types of dried beans with great results. So, feel free to change the types of beans and ratios of each if you desire. In the end, the recipe needs 2 cups of dried beans total.

Also, try not to skip on the cumin seeds! They give this chili unique and fantastic flavor. Whole cumin seeds can be found inexpensively in the Mexican food section in most grocery stores and come in plastic bags.

Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
Servings: 6-8

Ingredients:
Beans:
2/3 cup dried black beans, soaked for 8 hours (or 1 1/2 cup cooked black beans/1 can)
2/3 cup dried pinto beans, soaked for 8 hours (or 1 1/2 cup cooked pinto beans/1 can)
2/3 cup dried red beans, soaked for 8 hours ( or 1 1/2 cup cooked red or kidney beans/1 can)

Instructions:
1.) Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse if you are.)
2.) In the pressure cooker, saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
3.) Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once 12 (or 6) minutes are up, allow for a natural pressure release.
4.) Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
5.) Serve hot with any of the topping ideas below.

Saute:
1 tsp cumin seeds
2 cups onion, chopped
1 Tbsp minced garlic

Add:
3 1/2 cups water or vegetable broth, boiling
3/4 cup carrots, chopped, about 2 carrot sticks
1/4 cup celery, chopped, about 1 celery stick)
1 red bell pepper, de-seeded and chopped
2 Tbsp mild chili powder
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne pepper, optional

After Pressure Cooking:
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce

Topping suggestions:
fresh cilantro
fresh parsley
cashew sour cream
green onions
nutritional yeast
roasted red peppers
black olives
favorite hot sauce
shredded vegan cheese

Amy’s Notes:

With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!

I like the chili on its own with any of the toppings above, but it is also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. In this picture, I served mine with nutritional yeast, cilantro, green onions, and roasted red pepper.

Split Pea with Ham Soup

By , September 20, 2015

Submitted by Nancy B.

2 cups dried peas
5 cups water
1/2 cup diced ham
1.5 tsp salt
1 tsp onion (or half a fresh onion chopped)

Cook in the Insta Pot for 17 minutes on “Manual”.

Daughter loves this Broccoli Soup

By , August 20, 2015

Submitted by Lindsay O.
————————-
My daughter loves broccoli soup. I decided that I would try making it in the IP. It was so fast & easy and perfect for a snowy night (we had this in Jan).

Daughter loves Broc Soup

Onion ~ chopped
Garlic (5 cloves) ~ minced
3 carrots ~ chopped
1 potato ~ chopped
Broccoli florets
Stock
cream
cheese (I like sharp cheddar)
S&P

Saute your onion when it is softened add the garlic cook until fragrant. Add in two cups of stock and everything other than the cream and cheese. Place under pressure for 5 minutes. Quick release. Blend everything with an immersion blender. Add in cream and cheese. Stir until the cheese has melted. Check seasoning and serve with cheese & chives and crusty bread. Or you can be healthy and eat it with a salad. Your choice!

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

Ingredients:
1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Instructions:
Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Kale, Sausage & Potato Soup

By , July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
————————-
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

Spicy Indian Kadhi in Instant Pot

By , July 28, 2015

Kadhi an Indian dish which originated in Rajasthan. It is a spicy dish whose thick gravy is based on chickpea flour (besan), to which yogurt is added to lend a tart flavor. It may contain vegetable fritters called pakoras.

Submitted by Jaya N.
————————-
Ingredients:

To put in blender:
1/2 cup gramflour (besan)
1 cup yogurt
5-6 cups water
1 tsp salt
1 tsp turmeric

For basic seasoning:
1/2 tsp fenugreek seeds
1 tsp Ajwain seeds
4 dry red chilies

Steps:

1. Use a blender to blend together gramflour, yogurt, water, turmeric and salt.

2. Using “Saute” function in Instant pot, prepare a basic seasoning by heating 1 tsp oil/ghee and adding the fenugreenk seeds, ajwain seeds and the red chilies. When the aroma tells you they are ready (in a few seconds to a minute), add the blended mixture in to this.
You can also prepare basic seasoning in a saute pan and pour in to the yogurt blended mixture.

3. Cook this mixture using the “Slow cook” setting for 4 hours.

4. Add crunchy boondi to this mixture. Alternatively, add deep fried pakodas made by taking balls of this mixture and deep frying them —
1 chopped onion, 3/4th cup gramflour, 1/2 tsp salt, 1 chopped green chilly, 1/2 tsp red chilly powder.

Awesome tasting kadhi is ready!

NOTE: You may also make your own yogurt, dairy or non-dairy, using the Instant Pot DUO and Smart “Yogurt” program.

Simple Mushroom Gravy

By , July 26, 2015

Simple Mushroom Gravy
submitted by Larry S. in the Instant Pot Facebook Community Group

Ingredients:
2 tbs of extra virgin olive oil or vegetable oil
8 oz. Sno-White mushrooms (or YOUR favorite ones)
¼ cup chicken broth or beef broth (not necessary, just add equivalent of water
2 ¾ cup water
4 tbs all purpose flour
4 tbs butter
¼ cup milk

Instructions:
Add oil to pot line of IP and press “Sautee” function. Add sliced mushroom to pot liner and until you can hear the pot liner sizzling. Add chicken or beef broth. Continue to cook down until mushroom appear darker in color.

Add water and close lid. Slide lever to the “Pressurize” mode.
As soon as the IP is pressurized, switch to quick release.
Drain broth and mushroom in a colander and save broth. Place mushrooms back in pot liner.

Add 4 tbs of butter to saucepan and melt to a slight simmer.
Add the 4 tbs of all purpose flour slowly and whisking constantly until the mixture smells like pie crust. Or follow other simple gravy roux recipes.

Slowly add in mushroom broth until all clumps of roux are dissolved and there is creamy texture. Add milk and bring to a boil. Add mushrooms and bring to a simmer. Continue to whisk occasionally and simmer for about 8 min.

Remove from pan and ENJOY! Serve over noodles, rice, your favorite cut of meat, or as soup. It tastes like cream of mushroom soup SHOULD taste!!

Instant Pot Minestrone Soup

By , July 9, 2015

Submitted by busyzgirl

Ingredients:

1 cup cooked bean of your choice – if you use canned please make sure to drain and rinse thoroughly. I cooked my beans (1-cup dry with enough water to reach 2 inches above the beans. Follow the instructions for beans if not using the instant pot) in the instant pot before adding other ingredients for 40-minutes (great northern) and let depressurize for 20-minutes before releasing pressure.
1 pound ground beef (here I deviated from the typical minestrone, oh well my family likes it this way and I like to take care of my family) browned on the stove
1 potato diced
2 carrots diced
2 stalks celery diced
1 onion
1 to 2 cloves garlic (to your taste)
32 ounces chicken broth
28 ounce can crushed tomatoes
2 tsp tomato paste
Italian seasoning I used 2 tbsp of the tube type sold in the produce section if I used dry I would decrease amount to 1 ½ tsp
1 tsp salt

Instructions: Add all ingredients to Instant Pot and stir. Close Instant Pot lid, and on manual high pressure set timer for 20 minutes. Let depressurize for 10-minutes.

 

Pork Chops with Arborio Rice & Cheese Soup

By , July 9, 2015

Submitted by Carol S.

Ingredients:
2 center cut pork chops
1/2 cup Arborio rice
1 3/4 cup water
1 can cheddar cheese soup
1/2 cup chopped onion
1/2 cup corn (I cut kernels off 1 ear)
1/4 fresh tomato chopped
2 tbsp. oil
salt/pepper to taste

Directions:
Saute onion and chops in oil until light brown. Add other ingredients and stir well. Put lid on to pressure cook and reset pot on 8 minutes. When timer goes off, let rest a minute or 2 and bring pressure down. When I removed the lid all liquid was absorbed and I stirred well adding as a final touch some Parmesan cheese. Very tasty and moist.

Kimberly’s Taco Soup

By , June 6, 2015

Kimberly’s Taco Soup

Four bone-in chicken thighs (skin removed)
1 cup frozen corn
1 cup black beans (I had frozen ones that I’d done in my crockpot)
1 cup salsa
1 cup chicken broth (or as much as you want to thin your soup)
2 tbsp taco seasoning (I make my own)
1/2 medium onion, diced
1/4 cup diced sweet pepper (colour of your choice)
1 tsp coconut oil

On Sauté, melt the oil and add the onion and pepper. After a few minutes add the chicken, brown on both sides.

Add remaining ingredients, put the lid on and use “soup” setting for four minutes. Remove chicken, let it cool enough so you can remove the bones, then shred and put back in the pot.

Serve with a bit of shredded cheddar and sour cream on top and a few nacho chips (I used homemade creme fraiche instead of sour cream, SO easy!).

Dad’s Macaroni Soup

By , May 14, 2015

Submitted by Linda W.

Ingredients:

1 to 1 1/2 lbs. of hamburger
1 small onion chopped
3 celery stalks chopped
6 cups of beef broth, I also add 1 teaspoon of Kitchen Bouquet (browning and seasoning sauce – optional)
½ teaspoon salt and ¼ teaspoon pepper
½ box elbow macaroni or around 10 ounces
8 oz. can tomato sauce

Directions:

1.Saute hamburger till no longer pink, drain off most of the fat then add the celery and onion and saute for another minute or two. Press cancel button
2.Add broth and macaroni, press the soup button and set for 5 minutes.
3.Do a valve quick release and then stir in the 8 oz. can of Tomato sauce.
4.Can be served topped with some shredded or grated Parmesan cheese.

Oma’s Quick N Hearty Hamburger Barley Vegetable Soup

By , April 15, 2015

Submitted by Linda W.

Ingredients:

1/2 lb. to 1 lb. of hamburger
½ cup onion chopped
1 teaspoon minced garlic or 1 clove
6 cups beef broth (I used beef flavored base)
1 (28 oz. ) can petite tomatoes undrained
1 cup quick barley
then:
2 carrots peeled and cut into ½ “ thick slices
¼ cup celery chopped
2 med. Potatoes peeled and diced
4 cups chopped cabbage
1 (12oz.) bag frozen mixed vegetables.
½ teaspoon of dried basil, or any other spices you may like to add to your taste such as thyme, rosemary or marjoram. ¼ teaspoon each.
Some salt and pepper to your taste also. I added ¼ teaspoon each.

Method:

1. Saute (at normal) the hamburger till no longer pink. Drain off fat, add onion and saute till translucent then add the garlic and saute for one more minute.
2. Add tomatoes, beef broth and barley.
3.Cook on high pressure (soup button) adjust minutes to 10. (If using reg. barley cook 5 minutes longer.)
4.Do a quick pressure release then add rest of the vegetables and spices.
5.Put lid back on and bring to high pressure (soup button) adjust to 15 minutes longer.
6.Quick release pressure.
7.This soup can be refrigerated for up to 4 days or frozen to enjoy later.

Kole’s Creamy Cauliflower Soup

By , April 14, 2015

“Kole’s Creamy Cauliflower Soup” can be found in the Engine 2 Cookbook

4 cups low sodium veg broth

cubed/chopped:

1 head cauliflower
3 cups potatoes
4 cups onion
2 large carrots
½ cup celery
2T Raw Coconut Aminos what is that?

Put all ingredients into your Instant Pot liner. Lock on the pressure cooker lid, seal the steam vent, push “Manual” button, “Adjust” time to 8 minutes cooking time. Once the Instant Pot reaches pressure the countdown will begin. When your Pot beeps, release pressure by turning the steam release vent to the “venting” position (stand back, pressurized hot steam will escape!)

ADD:
2T cashew butter

Use an immersion/stick blender or other method to cream the soup (careful, its hot!)
Add several cups of chopped kale for a nutritional boost if desired.
Garnish as desired and serve.

Chicken soup in Instant Pot

By , January 17, 2015

Submitted by Busyzgirl

Ingredients

  • Two frozen boneless skinless chicken breasts –
  • Four washed medium size diced potatoes (I did not peel you can if you want)
  • Three peeled carrots chopped into similar size as potatoes for even cooking time
  • Half a large onion diced
  • Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
  • Salt and pepper to taste (flavors will intensify while under pressure)

Instructions:

  • Turn on Instant Pot to Manual and set timer for 35-minutes.
  • Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.

This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.

Hip Bone Broth

By , December 8, 2014

By Laura Pazzaglia, hippressurecooking.com

A good bone broth is cloudy with bits of collagen, gelatin, calcium and fat suspended in the soup.  Boiling motion is critical to make good bone broth. Electric pressure cookers normally don’t have boiling motion under pressure. This is perfect for making clear stock, but not cloudy bone broth.  With Instant Pot Smart, you can program the cooker to constantly be under and off pressure to create the boiling motion.

bone broth close1 300x201 Hip Bone BrothIngredients: Makes 7-8 cups of bone broth.

  • 6 cups (1.5L) water
  • 1 teaspoon apple cider vinegar
  • 1 medium yellow onion, peeled and halved
  • 1″ knob ginger, sliced into rounds
  • 1/2 cup dried mushrooms, such as shiitake, oyster or procini
  • 3-4 pounds (1.5-2 kilos) of mixed bones

Directions:

  • Start the “hip bone broth script” and a the water and vinegar to the pressure cooker.
  • When the water is boiling and the screen displays “food” add the onion, ginger, and mushrooms.
  • Next, add the bones delicately, so as not to don’t splash yourself with boiling water, by inserting half in the water before dropping it in.
  • Close the pressure cooker lid.
  • When the script is finished, strain the broth.
  • Let the broth cool and cover tightly.  Refrigerate for up to three days or freeze for up to three months.
  • Optionally, after the broth has been in the refrigerator a few hours, you can remove the layer of fat that will have separated from the broth and discard it.
  • Use as a base for soups or to replace stocks.

Hip Bone Broth recipe scriptDownload the Instant Pot Smart script for this recipe by click the recipe script icon on left.