Instant Pot Soup
Warm up your evenings with a comforting bowl of instant pot soup. This recipe offers a delightful blend of fresh ingredients and spices, all cooked to perfection in a fraction of the time it would take with traditional methods. Whether you’re a busy parent or a culinary enthusiast, this soup will quickly become a staple in your kitchen. Enjoy the rich flavors and the ease of preparation that the instant pot provides, making it an ideal choice for weeknight dinners.
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable or chicken broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): 150 calories, 5g protein, 20g carbohydrates, 6g fat, 4g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Turn on the instant pot and set it to sauté mode.
2. Add olive oil and let it heat up.
3. Sauté the chopped onion until translucent, about 3-5 minutes.
4. Add the minced garlic and sauté for another minute.
5. Incorporate the diced carrots and celery, stirring occasionally.
6. Pour in the vegetable or chicken broth.
7. Add the diced tomatoes, basil, oregano, salt, and pepper.
8. Close the lid and set the instant pot to high pressure for 10 minutes.
9. Once cooking is complete, allow for a natural release for 10 minutes.
10. Carefully open the lid, stir, and garnish with fresh parsley.
Alternative Ingredients
You can easily substitute fresh vegetables with frozen ones for a quicker option. Additionally, swap out the broth for a low-sodium version to reduce salt intake.
Serving and Pairings
This instant pot soup pairs wonderfully with crusty bread, a fresh salad, or a sprinkle of grated cheese on top. It’s a versatile dish that complements many sides.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. This soup can also be frozen for up to 3 months; just thaw before reheating.
Cooking Mistakes
– Don’t skip the sauté step; it enhances flavor.
– Avoid overfilling the pot; keep within the max line.
– Ensure your sealing ring is properly placed.
– Don’t rush the natural release process.
– Adjust seasoning after cooking, not before.
Helpful Tips
– Use fresh herbs for a vibrant flavor boost.
– Experiment with different vegetables based on your preference.
– For a creamier soup, blend a portion before serving.
– Always check the consistency and adjust liquid as needed.
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and you’re good to go.
How can I thicken the soup?
You can blend a portion of the soup or add a cornstarch slurry before serving.
Can I add protein to the soup?
Yes, cooked chicken, beans, or lentils are great additions to boost protein content.
How long does the soup last in the fridge?
The soup can be stored in the fridge for up to 3 days in an airtight container.
Can I use my instant pot for other types of soup?
Definitely! The instant pot is versatile and can handle various soup recipes with ease.
Conclusion
Instant pot soup is not only quick and easy to prepare, but it also delivers rich flavors and comforting warmth in every bowl. Perfect for any occasion, this recipe allows you to enjoy a wholesome meal without spending hours in the kitchen. Try it out today and make it a family favorite!
Instant Pot Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 4 cups vegetable or chicken broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Turn on the instant pot and set it to sauté mode.
- Add olive oil and let it heat up.
- Sauté the chopped onion until translucent, about 3-5 minutes.
- Add the minced garlic and sauté for another minute.
- Incorporate the diced carrots and celery, stirring occasionally.
- Pour in the vegetable or chicken broth.
- Add the diced tomatoes, basil, oregano, salt, and pepper.
- Close the lid and set the instant pot to high pressure for 10 minutes.
- Once cooking is complete, allow for a natural release for 10 minutes.
- Carefully open the lid, stir, and garnish with fresh parsley.
