We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.
The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.
Instant Pot Hamburger and Bok Choy Soup
A variation on Hamburger and Cabbage Soup
- 1 lb Ground Beef
- 3 heads Bok Choy cut into 1" strips.
- 1-2 Carrots diced
- 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
- 3-4 Potatoes diced
- 18 oz Kidney Beans drained
- 14 oz Bone broth
- 4 cups Water
- 2 tbsp Garlic Powder
- 1/2 tsp Paprika
- 2 tsp Sea Salt
- 2 tsp Black Pepper, ground
In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
Add all the spices; salt, pepper, garlic, and paprika
Add the bone broth and the and water, give it a good stir.
Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
Serve immediately. The soup tastes even better the next day!
Original recipe: https://sweetcsdesigns.com/one-pot-hamburger-cabbage-soup/
Sodium: 7480mgCalcium: 3157mgVitamin C: 1311mgVitamin A: 123377IUSugar: 50gFiber: 85gPotassium: 13540mgCholesterol: 322mgCalories: 2834kcalTrans Fat: 6gSaturated Fat: 36gFat: 100gProtein: 194gCarbohydrates: 320gIron: 54mg
I was looking for some easy, tasty soups to meal prep that were also hearty enough for a breast feeding mom. This recipe stood out as I had just bought some sweet potatoes on my last visit to the grocery store and we still had two cups of lentils left over from the last soup we made. So that meant we already had everything we needed, which lets be honest even when there isn’t a pandemic going it’s nice to be able to use up what you already have at home.
This recipe we felt came out really tasty. It had a simple depth yet was comforting, pairing especially well with some warm bread to mop it up with. The sweet potato is the star flavor here and is very forward and up front, while the lentils giving a wonderful creamy texture that makes it feel like it a comforting soup.
Instant Pot Red Lentil Sweet Potato Soup
- 1/2 small onion
- 6 cups water or vegatable broth
- 2 cups red lentils
- 2 sweet potatoes, small cubed
- 1 clove garlic crushed
- 1/2 tsp cumin
- 1 hand full fresh cilantro leaves
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Peel and cube the sweet potatoes.
Peel onion, cut it in half and add a toothpick thru one half of it to keep it from falling apart in the soup. It will get removed later.
Peel and crush garlic.
In the Instant Pot add the lentils, sweet potatoes, water, the half onion, garlic, cumin, and a pinch of salt. Put the lid on and cook on high for 15 minutes. Do a quick release once it's finished.
While it's cooking, prepare the cilantro oil by putting a big handful of cilantro leaves into the blender along with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
Once soup is cooked, remove the half onion. Blend the remaining ingredients with an immersion blender or food processor and season to taste with more salt and pepper.
Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh bread of your choice.
Original recipe: https://greenhealthycooking.com/red-lentil-sweet-potato-soup/
Sodium: 347mgCalcium: 392mgVitamin C: 32mgVitamin A: 64401IUSugar: 29gFiber: 124gPotassium: 5042mgCalories: 1938kcalSaturated Fat: 5gFat: 32gProtein: 101gCarbohydrates: 314gIron: 31mg
Because we were unsure if onions were effecting Mom’s milk for baby, we substituted the green tops from one leek for the onion. We washed them really well and only used the dark green ‘leaf’ bits in big pieces. After cooking, we pulled out about half the leek leaves and decided to to blend up the rest of the leeks that were still in the soup for added flavor. The soup came our delicious.
This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.
When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.
So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….
Instant Pot [Red] Velvet Beet Soup
An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
- 1 tablespoon toasted sesame oil
- 1 medium red onion chopped, about 1 cup
- 6 cups vegetable broth or water
- 1 cup red lentils rinsed and drained
- 2 carrots chopped
- 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
- 3 bay leaves
- 1 sprig fresh thyme optional
- 2 tablespoons red miso
- 1 ½ tablespoons chopped parsley for garnish
Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
Remove the bay leaves and thyme sprig.
Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil. *Boiling destroys some of the nutrition of the miso, and changes the flavor.
Serve simply, garnished with chopped parsley.
Original recipe: https://www.lettyskitchen.com/instant-pot-red-velvet-beet-soup/
Sodium: 1801mgCalcium: 59mgVitamin C: 12mgVitamin A: 6010IUSugar: 12gFiber: 17gPotassium: 803mgCalories: 280kcalSaturated Fat: 1gFat: 5gProtein: 14gCarbohydrates: 47gIron: 4mg
We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.
Instant Pot Potato Corn Chowder
- 4 slices Bacon diced
- 3 cloves Garlic minced
- 1 Onion diced
- 4-5 Red Potatoes
- 1 16oz bag Corn Kernels, frozen
- 4 cups Vegetable Broth chicken broth also works well
- 1 tsp Thyme dried
- 1 pinch Cayenee pepper
- Salt to taste
- Freshly ground black pepper to taste
- 3/4 cup Heavy Cream
- 3 tbsp All-purpose flour
- 3 tbsp Fresh Chives chopped, can substitute green onion
Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
In a small bowl, whisk together the heavy cream and flour. Set aside.
Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
Serve ganished with chives.
Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.
It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!
Instant Pot Keto Queso Chicken Soup
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tablespoon avocado oil
- 2 10oz can Rotel with diced green chiles
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1/2 cup heavy cream or whole milk
- Salt to taste
- Pepper to taste
In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
(OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.
Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup
We both really loved this soup. It had such a great flavor. The lentils dissolved away but added to this soup’s rich color. It didn’t hurt either that the weather had been cold and windy. It definitely has felt like winter here. This soup kept us warmed through though. This one is going to be getting made often! Soup is so easy in the IP.
Instant Pot Golden Turmeric Lentil Soup
- 2 tbsp olive oil
- 2 onions chopped
- 2 carrots chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 2 cans full fat coconut milk
- 1 1/2 cups diced tomatoes from a can in their juices
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 1 tbsp turmeric
- 1 cup red lentils
- 4 cups spinach chopped
- 1 tbsp lemon juice
Add all ingredients to Instant Pot except for spinach and lemon juice, making sure you add lentils last. Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to come to pressure. Do a quick release of steam then open lid when it’s safe to do so.
Stir in spinach and lemon juice, then serve and enjoy!
Original recipe: https://thegirlonbloor.com/instant-pot-golden-turmeric-lentil-soup/
Sodium: 570mgCalcium: 104mgVitamin C: 22mgVitamin A: 5540IUSugar: 9gFiber: 14gPotassium: 1028mgCalories: 507kcalSaturated Fat: 28gFat: 37gProtein: 12gCarbohydrates: 37gIron: 6.7mg
This soup was fast and easy to make in the instant pot. Leaving the dairy out made it even lighter tasting. It is packed with lots great vegetables. Such a great way to get in all your healthy veggies in warm hearty soup.
Instant Pot Creamy Red Lentil Soup
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves garlic minced
- 2 14.5 ounces cans fire-roasted diced tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach coarsely chopped
- 1 tablespoon red wine vinegar
- Heavy cream omit for vegan
Original recipe: https://twosleevers.com/pressure-cooker-creamy-red-lentil-soup/
I haven’t always liked mushrooms, but over the years I’ve gotten to like them. This recipe is pretty good. It’s packed with lots and lots and lots of mushrooms!
Instant Pot Mushroom Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large brown onion diced
- 1 teaspoon salt
- 20-25 g dried porcini mushrooms
- 1.5 lb / 700 g Desiree potatoes or other white potatoes, peeled and diced
- 1.5 lb / 700 g Swiss brown mushrooms halved or left whole if they are small (you can reserve 5-6 mushrooms to slice and pan-fry to use as a garnish on top of the soup)
- 1 celery stick sliced
- 8-10 sprigs of fresh thyme dried is also ok
- 2 bay leaves
- 1 tablespoon soy sauce or Tamari wheat-free soy sauce
- 3 large cloves of garlic roughly diced
- 1 cube of vegetable stock
- 1 cube of onion stock or 2 tablespoons onion soup mix
- 1.25 Litres water
- 1/2 teaspoon ground black pepper
- To finish the soup
- 1 clove of garlic diced
- 1/3 cup double cream or thickened cream
- Zest and juice of 1/2 lemon
Turn on the Instant Pot and press the Sauté function key. Add the olive oil, butter, onions, and salt and cook for 3-4 minutes, stirring a few times, until softened.
Add the rest of the ingredients (except for cream, extra garlic and lemon) and stir through. Press Keep Warm/Cancel.
Place the lid and lock. Press Manual, High Pressure, and set for 10 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
Remove the thyme sprigs from the soup and add in the extra chopped garlic. Stir through. Transfer the soup in 2-3 batches to a food processor or a blender. Cover with a lid and process into pureed soup texture (doesn’t have to be completely smooth and can have finely diced mushrooms still in). Pour the pureed soup to another saucepan or a large bowl while you process the rest of the soup. Then combine all of the pureed soup in a pot and stir in the lemon zest, lemon juice and cream.
Serve with a swirl of cream on top. If you like, pan-fry a few sliced mushrooms in butter and serve over the top. It’s lovely as is or with some crusty bread and butter
Original recipe: http://instantpoteats.com/instant-pot-mushroom-soup-recipe/
A.K.A. – Upvote soup. This soup can be found all over the internet and is most commonly referred to as “Up Vote Soup”.
Aside from being a very photogenic, it is a really delicious soup.
Instant Pot Creamy Tortellini, Spinach and Chicken soup
- 2 tsp olive oil
- 1 medium yellow onion diced
- 2 cloves of garlic minced
- 1 Tbsp dried basil
- 2 Tbsp tomato paste
- 4 cups chicken broth
- 2 14.5 oz cans petite diced tomatoes, with juices
- 1 1/2 lbs boneless skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups frozen cheese tortellini or you can use fresh
- 3 cups packed spinach you can also use kale if you prefer
- 1/2 cup Parmesan cheese
- 1 cup half and half warmed
Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”*If you use all chicken breasts you will only need to cook for 10 minutes instead of 15 minutes.
Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.
Original recipe: https://www.365daysofcrockpot.com/instant-pot-creamy-tortellini-spinach-and-chicken-soup/
This soup was so good. So filling and so many vegetables.
Instant Pot Summer Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 teaspoons minced garlic
- 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
- 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
- 1 sweet bell pepper seeded and chopped
- 2 medium zucchini diced
- 1 cup fresh or frozen lima beans
- 8 ounces sliced mushrooms
- 1 small eggplant peeled and diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more, to taste
Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
Press “off/stop” button.
Add remaining ingredients to pot.
Place lid on the pressure cooker and make sure the valve is set to “sealing”.
Press “soup” setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with salt and pepper, to taste.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/