Instant Pot® Cream Of Vegetable Soup
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Recipe Summary Instant Pot® Cream Of Vegetable Soup
Warm and creamy soup, loaded with great veggies with the smoky flavor of bacon. A perfect soup for fall made easy in the Instant Pot®.
Ingredients | Slow Cooker Pork Chop Recipes With Cream Of Mushroom Soup1 cup chopped bacon1 tablespoon chopped fresh oregano1 large clove garlic, minced1 cup sliced Brussels sprouts1 cup sliced sweet onions1 cup chopped mushrooms1 cup peeled and chopped golden beets1 cup chopped butternut squash1 small orange bell pepper, chopped1 dash chili powder1 teaspoon paprikasalt and freshly ground black pepper to taste1 cup beer8 cups beef broth1 cup whipping cream1 cup kale, rinsed and slicedDirectionsTurn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.You can use hard cider instead of beer as well.Info | Slow Cooker Pork Chop Recipes With Cream Of Mushroom Soupprep:
20 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
TAG : Instant Pot® Cream Of Vegetable SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,
