Top Five Instant Pot Soup Recipes | Step-by-Step Instant Pot Recipe

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soup videos I send out. Thanks for watching. add a pound and a half of potatoes to your instant pot on top of a trivet, make sure there is a cup and a half of water in the bottom of the instant pot, put the lid on, make sure the valve is on the top and then configure the manual. button to 20 minutes when the time is up, you can move the valve to vent, remove the lid and then use tongs to remove the potatoes and put them in a bowl and you can set them aside for now, discard the water and take out the trivet and then put the inner liner back in the pot and turn it to sauté on the highest setting, add a quarter cup of butter and it will start to melt and just whisk it so it all melts while the puree melts.

I lift the potatoes and I like to keep them in chunks so it's not like mashed potatoes but more like potato chunks that will be in the soup once the butter melts add a tablespoon of flour at a time for an in total four tablespoons of flour and we are beating it very well and it forms a roux which is just a way to thicken the soup and it is simply delicious with the butter flavor, especially since it is a baked potato soup, it is just a perfect mixture . that constantly so it doesn't burn, make sure it's nice and smooth, you don't want big clumps of flour or anything like that, so we only add a tablespoon at a time, once it's all incorporated add a little bit of milk to time and time again you want it to be smooth and creamy with no lumps and then eventually just add the rest of the milk, if the milk is a little warm then that's great because then the soup will take a lot less time to heat up. get up and cook, so that's what I like to do: I just put my glass measuring cup in the microwave and heat up the milk, then you add a teaspoon of broth (better than broth) and a little salt and pepper, this it gives a lot. of flavor to the soup and then we are going to stir it constantly until it is bubbly and thick.

As soon as it's thick and creamy, you can add those potatoes and then add half a cup of cheddar cheese and half a cup. cup of sour cream and half a cup of bacon bits and then as many green onions as you want today I'm going to show you how to make one of the best soups ever with pasta fagioli, just the way you get it at Olive Garden there are a lot of ingredients but it's not difficult, Let's start with the

recipe

. I put my Instant Pot on the sauté setting to heat and as you can see here on the screen it already says hot hand soap so I'm going to use a pound of ground turkey, either one will work fine.

I like to use this tool to chop burgers, it is very useful. I'll link to it in the notes below, but you only use it to break up ground meats. It works really well so once you break down the meat nicely you're going to add a diced onion and we're going to let that cook for a minute or two, once it's almost cooked you can add about a tablespoon of minced garlic and then just a a little salt and pepper to season the ground beef. Okay, at this point I'm going to turn off the instant pot.

I'm going to hit Cancel right here and then I'm going to add two cups of water and the rest of my ingredients, so today I'm using a better meat base than the broth. I'm going to use a tablespoon of that and this gives it a lot of good flavor. I have cut up a cup of celery and a cup of carrots. I'll add that to two cans of tomato sauce, one large can of crushed tomatoes, or two smaller 14-ounce cans. Now I'm going to add a can of kidney beans and the can of Great Northern beans or Cannellini beans will work and actually don't even drain them just add them like that with the juices and everything to make it super easy now we're going to do some seasonings so I'm going to do a teaspoon of basil oregano and half a teaspoon of salt. pepper and half a teaspoon of thyme.

There are two ways to make this soup. The first one is to start pressure cooking it from time to time and then add the cooked pasta after the soup has been pressure cooked and that will ensure that the pasta does not overcook because sometimes the pasta we use this small, this small um It looks like tiny pasta and that's why they cook very quickly and if you pressure cook them they swell, they absorb a lot of liquid and that's simply not the case. salt too, you can do it, it will be more of a goulash consistency than soup, so what I'm going to do is cook the soup without the pasta and then I'm going to add the pasta a little later, so cover the pot and make sure that the valve is placed on the ceiling and then you can just press the soup button or the pressure cook button here or manually on some models, depending on which model, so I'm going to do the soup button for this and do it I'm going to reduce it to

five

minutes, it doesn't need much time, the meat is already cooked and those vegetables will cook with enough time, so We'll be back in a minute, okay, you can see here that the soup is ready.

I let the natural pressure release for 10 minutes and then I released the remaining pressure and now on the stove meanwhile I had cooked the pasta and if you don't want to cook it on the stove you can use the sauté option to cook the pasta if you want, It will only take you about five minutes. The ingredients in the pot are already so hot that they will boil super. quickly and you can boil the pasta, but I just wanted to separate it. What I like to do is, if I know there's going to be tons of leftovers, I put this in bowls and then take some pasta and put it in.

You put it in each individual bowl and then you store it in your refrigerator separately this way it doesn't absorb all the liquid and the soup says soup and then the pasta stays al dente nice and firm and then when you want a bowl of soup you just add the amount of pasta you want, this is how I make it, but you can make it however you want, so I hope you like this soup as much as we do and enjoy it, let's start with the chicken yolk soup. by pressing the sauté button on your instant pot and it should be on the plus setting if not you can use the adjust button to change it as the pots heat up we are going to chop up some onion especially when you are cooking soup.

That will have a lot of leftover vegetables. I like to have a little bit on hand, what I call a trash can, and that way I can put anything that needs to go in the trash in that container instead of coming back. and then into my trash can, just a handy little tip for you, okay, we're still waiting for the pot to heat up, so let's go ahead and mince the garlic. I like to use a garlic press, it just makes it super fascinating, easy, you don't even have to peel the garlic cloves, so I'll put a link to my garlic press in the notes below.

Once the pot is hot we're going to add to our oil a teaspoon of olive oil and then just swirl it around so it covers the bottom of the pot and then add just the onion not the garlic yet or it will burn go ahead and stir in the onion , just cover it very well with the oil that we are going to leave. that sautés for a couple of minutes once the onion starts to get really soft and translucent, go ahead and add that garlic and the garlic burns really quickly, so we just want to stir it in just for about 20 seconds here, right now.

I'm going to go ahead and pour in five cups of water and then I like to use the chicken base, better than the broth, this is what I use and it's the roast chicken base and I'm using four teaspoons of that. Get mine at Costco only in large jars just because I use it so often, but you can find it in many stores, you can also find it online. Now we are going to need 2 medium carrots, I already peeled them and I am just going to make a small cut, you can also cut them into fine cubes, you can grate them as you prefer.

I like to store my celery in aluminum foil, it keeps it nice and fresh and it keeps well. Keeps it crispier for longer. I need a couple of ribs of celery. I'm going to cut them into quarter inch pieces today. I'm just going to use frozen chicken breasts that I get at Costco. You can also use boneless skin like chicken thighs. It really depends on you. I'm going to add a pound and a half which for me and using these large ones from Costco are usually two chicken breasts and I'm going to add them straight to the pot frozen and it'll be fine now I'm going to add the spices I have one teaspoon dried oregano two teaspoons dried basil one teaspoon of dried parsley then I'm going to make a bay leaf a little tip for you if you have a winco buy your bay leaves in the bulk section I can buy a whole bag of bay leaves for just a couple of cents it really is very cheap, so I'm going to add a bay leaf in there for a lot of flavor and then we're going to add a teaspoon of kosher salt and a teaspoon of black pepper so go ahead and put the lid on make sure this valve is set to seal and we're going to set the time. in 12 minutes.

Oh, first you have to press the off button to get it out of sauté mode, then press manual and I. I'm going to do 12 minutes because the chicken was frozen and weighed about 12 ounces so I wanted to do it. That's a good rule: how many ounces the chicken breasts were, that's the number of minutes you would put in once the pot runs out. 10 minutes you can go ahead and move the valve from sealing to venting, well while that releases all the pressure. I'm going to go ahead and show you how I chop kale, so you're going to want to grab your kale leaf and bitters.

The portion is actually the stem, so you want to make sure you cut the stem, so I just cut it like make a cut there and a cut there, cut that stem and throw it in the trash, then you can move on. and cut it or slice it, cut it however you want. I'm going to make it a little finer. I like finer pieces rather than large pieces in my soup, but it's really up to you and what you prefer once you can go ahead and remove. the lid, go ahead and take out the chicken and place it on a cutting board, before you shred it, I'm going to go ahead and add the gnocchi to the soup, so this is the package that I bought, I bought it at Smith's, it's like the kroger market or private selection brand and it's a pound of gnocchi and gnocchi are basically little Italian dumplings and they're delicious but they only take a few minutes to cook so we're not going to pressure cook them because they would get mushy so we'll turn the man or turn off the saute button and then turn it to sauté and then we'll add this milk here while we're cutting the chicken, these will cook.

I'm going to add the whole packet and you'll know they're ready when they start floating to the top, so they should only take two to three minutes in boiling liquid to cook. I like to use these shredding cloths to shred whatever meat I have. These on Amazon for six bucks I'll link to in the notes below if you're interested, but they just act as a way to shred the meat. You can also dice the chicken into small pieces if not. I don't like it crushed. I've heated up half and half and I like to heat it up so it doesn't curdle.

I also like to put a couple tablespoons of hot soup in the cream so it doesn't curdle and can warm up gradually instead of being surprised when you throw it into that pot of boiling liquid. Now I'm going to add the kale that I chopped, I stirred up about three big leaves. in half a cup of parmesan cheese I like a thicker consistency, a creamier, thicker consistency for my soup, so I'm going to use cornstarch to thicken it. What I like to do is make a cornstarch mixture and I just do this I put about three tablespoons of cornstarch in a bowl with three tablespoons of water and stir it until it's smooth and there are no lumps.

Once it's soft, you'll just throw it into the pot with everything else, okay, floating to the top, so I know the gnocchi is almost cooked and the soup is thickening from the cornstarch. All we have to do now is add our bacon crumbled into six pieces of bacon and I'm going to go ahead and throw it in the pot. The first thing I'm going to do is go ahead and put my pot on the sauté mode which is right here and set it to plus so it's less normal and more. I want it on more while the pot heats up.

I went ahead and Chopped up a yellow onion and then a cup of celery and a cup of carrots and I like to dice them up pretty small so there aren't huge chunks in the soup. If you like big chunks in your soup then you can cut them into larger cubes, but I like them a little smaller. We will wait for this screen to stay hot and once it says hot we will add the oil. If you add the oil before it heats up, then things tend to stick. bottom of the pot, so I like to wait for it to heat up completely now that the display says hot.

I'm going to go ahead and add a tablespoon of olive oil and then I like to just rotate the pot so it gets all over the bottom of the pot. I'm going to go ahead and add my chopped onions, coat them really well with the oil, let them sauté for about three or four minutes once the onions soften and start to turn translucent, go ahead. and add the carrots and celery. You can let it cookfor about a minute after the minutes later, add four cups of water and four teaspoons of chicken base, better than broth, and make this vegetarian.

You can add four cups of vegetable broth instead of the water and better than chicken bacon, it's up to you. now we're going to go ahead and add a large can of crushed tomatoes, this is 28 ounces and I really like the crushed one for this recipe. Now I'm going to add some spices. I have a teaspoon of salt, a teaspoon of oregano a tablespoon of dried basil a teaspoon of garlic powder a quarter a teaspoon of black pepper and then a bay leaf, so I'm going to add all of that to the pot before I cover, make sure that it's sealed the ring is all the way into the lid, we're going to go ahead and cover the pot, make sure the valve is on the roof and then we're going to set our timer, our manual pressure cook button right down here, first you must press. off and then you're going to go ahead and press manual and I'm going to set it to five minutes so once the time is up the boat will start counting down and it will have an l and then just say how many minutes it's been since the timer went off so It's been five minutes and I'm going to go ahead and release the pressure by moving the valve from sealing to venting, once the pin drops you can open the pot and take the lid off and I'm actually going to immediately change it from the mode it's on now. heat mode to sauté mode so we can cook our tortellini so first you have to turn it off and then press saute I'm going to add frozen tortellini this is a 19 ounce bag and it only needs to boil for about two minutes so no I pressure cooked it because it would have become too soft and it wouldn't have worked, so I'm adding it now and I'll just stir it in and let it boil for about two minutes once the tortellini has boiled for about two minutes in this tomato liquid, then I'll go ahead and add two cups of half and half.

Also use heavy cream if you like. I have only heated it for a minute in the microwave so that it is not a super cold liquid that comes in with the super hot soup and would curdle, that's why I only heated it for a minute and a half or so in the microwave oh, that looks so good, give it a good stir and then our final ingredient is a cup of grated parmesan cheese. I like to buy the big bag at Costco and then I just throw it in my freezer and then when I need it for a recipe I have it on hand just stir it up and you can also sprinkle extra parmesan cheese on each individual bowl of soup and then you can move on and serve your soup. instant pot to the sauté setting and now it says hot so I'm going to add 1 tablespoon of butter and let it melt and then we're going to add 1 cup of chopped onion and let it sauté for about three minutes so now I'm going to add three cups of water and then a spoonful of this chicken base, better than the broth, and gives it a lot of flavor.

If you can't find something better than broth, you can add three cups of chicken. broth instead of water, I cut two carrots into pieces the size of a match, you can also grate the carrots and then I also cut three ribs of celery into quite small cubes, I add it there and then I make it into large pieces. chopped and heaped with four cups of broccoli that I'm going to add, this is fresh broccoli. I haven't tried it with frozen, but I'm sure frozen would work well too, so I'll turn off the saute setting and put the lid on and then set the pressure cook button for one minute.

Once you can take the lid off and give it a quick stir, you're going to take 1 4 cup of butter, melt it, and add 1 4 cup of flour to that butter. Now you're just going to add a tablespoon at a time and blend it really well until it's smooth and lump-free, then you're going to dip a measuring cup into your Instant Pot and scoop out a couple cups or so of that mixture. and then stir it really well into the flour mixture and it will thicken your pot really well, you're going to want to put your Instant Pot on the saute setting and that way the flavor of the flour will cook out of that mixture and thicken up.

Prepare your soup at the same time at this point let's add two cups of milk. Now I've heated this milk so it doesn't curdle, if you don't heat the milk, you're going to want to add a little bit of the hot liquid to the milk to temper it so it doesn't curdle and we're just going to stir this in and let it simmer until it thickens. , at that point you can turn off the Instant Pot and add. two cups of shredded cheddar cheese and mine is sharp cheddar cheese. I like the flavor and then add kosher salt and a little freshly ground pepper for flavor.

Once it becomes thick and creamy, you can and all the cheese is melted. Serve this delicious soup, it's a pleasure. Thanks so much for looking. I hope you like it and subscribe. If you want more soup

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