Instant Pot Soup
Are you looking for a quick and satisfying meal? Instant Pot soup is the answer! This versatile dish allows you to create rich, flavorful soups in a fraction of the time it takes to cook them on the stovetop. Whether you’re in the mood for a classic tomato basil or a hearty chicken noodle, this recipe is sure to please. Let’s dive into the ingredients and cooking process to create a bowl of comfort that’s ready in no time!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 5g protein, 20g carbohydrates, 7g fat, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Start by prepping your ingredients: chop vegetables and measure spices.
- Turn your Instant Pot to the sauté setting and add olive oil.
- Add chopped onions and garlic; sauté until fragrant.
- Stir in diced carrots and celery, cooking for another 3-4 minutes.
- Pour in vegetable or chicken broth, scraping up any stuck bits from the bottom.
- Add your main ingredients: canned tomatoes, beans, or noodles as desired.
- Season with salt, pepper, and herbs of your choice.
- Close the lid securely and set the valve to sealing.
- Select the soup function and adjust the time to 15 minutes.
- Once cooking is complete, carefully release the pressure manually.
- Open the lid, stir well, and adjust seasoning as needed.
Alternative Ingredients
You can easily substitute ingredients based on what you have on hand. For instance, swap vegetable broth for chicken broth, use quinoa instead of pasta, or add any leftover vegetables to enhance flavor without wasting food.
Serving and Pairings
This Instant Pot soup pairs beautifully with crusty bread, a fresh garden salad, or a sprinkle of cheese on top. It’s perfect for lunch or a cozy dinner.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Reheat on the stovetop or in the microwave until heated through.
Cooking Mistakes
- Overfilling the pot can cause it to not seal properly.
- Not sautéing the vegetables can lead to a lack of depth in flavor.
- Using too much liquid can result in a watery soup.
- Skipping the seasoning step can make the soup bland.
- Not allowing enough time for natural pressure release can alter texture.
Helpful Tips
- Always taste and adjust seasoning after cooking.
- Consider adding fresh herbs at the end for a burst of flavor.
- Use frozen vegetables for a quicker prep time.
- Layer flavors by sautéing spices with the vegetables.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables are a great option and can save time. Just add them directly to the pot without thawing.
How long can I store the soup?
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
What if I don’t have an Instant Pot?
You can make this soup on the stovetop. Just adjust the cooking times accordingly, allowing longer for simmering.
Can I double the recipe?
Yes, but ensure not to exceed the maximum fill line of your Instant Pot. You may need to adjust cooking time slightly.
What are some good toppings for instant pot soup?
Popular toppings include croutons, shredded cheese, sour cream, or fresh herbs, enhancing flavor and texture.
Conclusion
Instant Pot soup is a convenient and delicious way to enjoy a homemade meal in no time. With endless variations and easy preparation, it’s perfect for any busy weeknight. Try this recipe today for a comforting bowl of goodness!
Instant Pot Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can 15 oz beans, drained and rinsed
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Prep all ingredients by chopping vegetables and measuring spices.
- Turn the Instant Pot to the sauté setting and heat olive oil.
- Add chopped onions and garlic; sauté until fragrant.
- Stir in diced carrots and celery, cooking for another 3-4 minutes.
- Pour in the broth and scrape up any stuck bits from the bottom.
- Add diced tomatoes and beans; season with salt and pepper.
- Close the lid securely and set the valve to sealing.
- Select the soup function and adjust the time to 15 minutes.
- After cooking, carefully release the pressure manually.
- Open the lid, stir well, and adjust seasoning as needed.
