INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!
This Instant Pot Potato Soup Recipe is quick and easy to make with healthy ingredients. This pressure cooker potato soup is thick, creamy, and so good loaded with all of your favorite baked potato toppings!
Provided by Kristine
Categories Main Course Soup
Total Time 36 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 5
Number Of Ingredients 15
Steps:
- Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
- Add the garlic to the pot and press Cancel to turn off the Instant Pot. Stir for 30 seconds.
- Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pot to naturally release for 10 minutes by just letting it sit. After the 10 minute natural release, use the handle of a long spoon to carefully turn the steam release valve to the venting position. Once all of the steam escapes and the pin drops down, carefully open the Instant Pot lid.
- In a small bowl or liquid measuring cup, stir together the 1 cup milk and 1 tablespoon cornstarch. Turn the Instant Pot on saute mode and stir in the milk and cornstarch mixture. Use a potato masher to mash some, but not all, of the potatoes. Let the soup simmer, stirring, until it thickens slightly.
- Press cancel to turn the Instant Pot off. Serve the soup with toppings, as desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 219 kcal, CarbohydrateContent 39 g, ProteinContent 8 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 10 mg, SodiumContent 901 mg, FiberContent 6 g, SugarContent 6 g
INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.
Provided by Kristine
Categories Main Course Soup
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
- Press "Cancel" to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
- Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
- When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
- Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
- Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 269 kcal, CarbohydrateContent 29 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 374 mg, FiberContent 3 g, SugarContent 4 g
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