Easy Instant Pot Soups for Winter

It’s the perfect time of year for staying indoors, drinking mulled wine and reading books that you’ve been meaning to get to. With cold weather comes the best hot recipes that satisfy the soul and nothing does that better than a hearty warm soup. These recipes will kick start your winter watch-fest or read-in.

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Simple Veggie and Beef:
This easy recipe will take only 20 minutes and then be ready to enjoy. 

  • 2 pounds ground beef or ground turkey
  • ½ medium onion, diced
  • 2 cups fresh or frozen Lima beans
  • 2 cups frozen mixed vegetables
  • 2 cups frozen corn
  • 3 cans of diced tomatoes
  • 2 cups water
  • Salt and pepper to taste
  1. Set your Instant pot to sauté setting.  Cook meat and onions until brown and onions are soft.
  2. Add all the other ingredients to the Instant pot.
  3. Add lid and set to sealing.
  4. Click the manual button and set the time for 4 minutes. Allow it to naturally release the pressure for 5 minutes and then do a quick release
  5. Remove lid, stir, and add more salt and pepper to taste.
  6. Serve hot with your favorite rolls and enjoy!

 

zuppa toscana

Zuppa Toscana:
I don’t know about you but I am obsessed with Italian soups. They get it right every time. One of my personal favorites is Zuppa Toscana. The flavor and potatoes make for a satisfying dinner.

  • 2 Tbsp Olive Oil
  • 2 lbs Hot Italian Sausage, Use 1 hot and one mild if you don’t like spice
  • 3 Strips of Thick Cut Smoky Bacon, chopped
  • 1 Large Onion, chopped
  • 1 tsp Oregano, dried
  • 5 Cloves of Garlic, minced
  • 4-6 Medium Potatoes, halved and sliced 1/4 inch thick
  • 6 cups Chicken Broth, low sodium
  • 1 Bunch of Kale** chopped, with rib removed
  • 1 1/2 cups Heavy Cream
  1. Turn the Instant Pot to Sauté mode, and when it says Hot, add the olive oil.
  2. Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better! Add the chopped bacon. Stir. Add the onions, stir them in.
  3. Add the oregano. When the onions start to look translucent, add the minced garlic, or add using a garlic press, and stir. Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits. Add the potatoes.
  4. After adding the potatoes, check to make sure the contents don’t go over the Max Fill line marked on the inner liner. Cancel Sauté mode.
  5. Close the lid, set the steam release knob to Sealing.
  6. Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure).
  7. After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
  8. Manually release the rest of the steam and when the pin in the lid drops, open the lid.
  9. Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step. Stir in the heavy cream. Serve!

 

 

broc cheddar soup 2

Broccoli Cheddar Soup:
A classic that is rich and gratifying. This is practically the only thing I order when at Panera. It’s too good to pass up. This is a Panera copycat so by making it at home I can save a lot of money.

  • 8oz cheddar cheese
  • 1 pound fresh broccoli chopped
  • 1 small onion chopped
  • 3 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup shredded carrots
  • 2 tbs franks red hot sauce (optional)
  1. Place chopped onion, carrots, broccoli, and chicken broth in the Pot. Place on Manual high pressure for 15 minutes.
  2. Do a quick release and stir in milk or heavy cream place pot back on saute until comes to a low boil about 5 minutes. Stir in cheese and hot sauce.
  3. Serve with bread or crackers.

Soups are the go-to for a night at home before a evening of Netflix and board games. These will start your evening off right with old recipes that can create some new traditions.

 

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