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

today i'm going to be sharing with you five different instant pot soup recipes i know you're gonna love these soups please make sure to subscribe to my channel so that you can get every instant pot video that i send out thanks for watching by adding one and one half pounds of potatoes in your instant pot on top of a trivet make sure there's one and one half cups of water in the bottom of the instant pot put your lid on make sure the valve's set to ceiling and then set the manual button to 20 minutes when the time is up you can move the valve to venting remove the lid and then use some tongs to remove the potatoes and put them into a bowl and you can just set them aside for now discard the water and take out the trivet and then replace the inner liner back into the pot and turn it onto saute on the highest setting add in a quarter cup of butter and it will start start melting [Music] and just whisk it around to kind of uh get it all melted while it's melting mash up the potatoes and i like to just kind of keep them chunky so that it's not like a puree of potatoes but more just like potato chunks that are going to be in the soup once the butter's melted add a tablespoon of flour at a time for a total of four tablespoons of flour and we're whisking that in really nicely and it's forming a roux which is just a way to thicken the soup and it's just delicious with the buttery taste especially since it's a baked potato soup it's just it's just perfect stir that constantly so that it doesn't burn make sure that it's nice and smooth you don't want any big lumps of flour or anything like that that's why we just add a tablespoon at a time now once that's all incorporated add a little bit of milk at a time and again you want that smooth and creamy no lumps and then eventually just add in the rest of the milk if the milk is a little warm then that is great because then it will take a lot less time for the soup to heat up and to cook so that's what i like to do is i just stick my glass measuring cup in the microwave and warm up the milk then you're going to add in a teaspoon of better than bouillon and some salt and pepper this just gives lots of flavor to the soup and then we're going to just stir that pretty much constantly until it's bubbling and thick as soon as it's thick and creamy you can add those potatoes in and then it add in a half a cup of cheddar a half a cup of sour cream and a half a cup of bacon bits and then as many green onions as you'd like today i'm going to be showing you how to make one of the best soups that's out there pasta fagioli just like you get at olive garden lots of ingredients but it's not hard let's get started with the recipe i turned my instant pot to the saute setting to warm up and so you can see here on the display it already says hot soapy on hand so that i'm going to use a pound of ground turkey either one will actually work just fine i like using this hamburger chopper tool it's really handy i'll link to it in the notes below but you just use it to break up ground meats it works really nice so once you break the meat up well you're going to add in one onion that has been diced and we'll just let that cook for a minute or two once it's almost cooked through you can add in about a tablespoon of garlic minced garlic and then just a little bit of salt and pepper to season the ground meat okay now at this point i'm going to turn off the instant pot i'm going to push cancel right here and then i'm going to add in two cups of water and all the rest of my ingredients so i'm using better than bouillon beef base today i'm going to use a tablespoon of that and this just gives it lots of good flavor i've chopped up a cup of celery and a cup of carrots i'll add that in two cans of tomato sauce one big can of crushed tomatoes or two smaller 14 ounce cans now i'm gonna add in a can of kidney beans and they can of either great northerns or cannellini beans will work and you actually don't even drain them you just add them in like that with the juices and everything so it makes it super easy now we'll do a few seasonings so i'm going to do a teaspoon each of basil oregano and salt half teaspoon of pepper and half teaspoon of thyme there's two ways you can do this soup the first way is you start pressure cooking it now and then you add in cooked pasta after the soup has pressure cooked and that will ensure that your pasta doesn't get overcooked because sometimes the pasta does we're using this small these little um delinea like tiny little pasta and so they get cooked really quick and if you pressure cook them they do get like bloated they soak up a lot of the liquid and it just doesn't come out as well you can do it it'll be more like a goulash consistency rather than a soup consistency so what i'm going to do is i'm going to cook the soup without the pasta in it and then i'm going to add the pasta in a little bit later so cover the pot and make sure the valve is set to ceiling and then you can just um you can either push the soup button or the the pressure cook button here or manual on some models depending on what model so i'm actually going to do the soup button for this and i'm going to put it down to five minutes it doesn't need much time the meat is already cooked and those vegetables will cook up just in plenty of time so we'll come back in a minute all right you can see here that the soup is done i let it do a 10 minute natural pressure release and then i released any 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 you can use a saute setting to cook the pasta if you'd like it will just take about five minutes the ingredients in the pot are already so hot it'll come to boil super quick and you'll be able to boil your pasta but i just wanted to have it kind of separate what i like to do is if i know there's gonna be tons of leftovers is scoop this into bowls and then take some of the pasta and put it into each individual bowl and then you keep this separate in your fridge from this and that way it doesn't soak up all the liquid and the soup says soup and then the pasta stays al dente nice and firm and then whenever you want a bowl soup you just add in the amount of pasta that you want that's the way i do it but you can do it however you like so i hope you love this soup as much as we do and enjoy we're going to start the chicken yolky soup by pushing the saute button on your instant pot and it should be on the more setting if it's not you can use the adjust button to change it as the pots heating up we're going to cut up some onion when i'm cooking soup especially that's going to have a lot of like scraps from the vegetables i like to just have a little handy what i call it is a garbage bowl and that way i can just put anything that needs to go in the trash in that bowl instead of going back and forth to my trash can it's just a handy little tip for you all right we're still waiting for the pot to heat up and so we're going to go ahead and mince our garlic i like to use a garlic press it just makes it super fascinating easy you don't even have to peel the cloves of garlic so i'll put a link to my garlic press in the notes below once the pot says hot we're going to add in our oil teaspoon of olive oil and then just swirl that around so it covers the bottom of the pot and then add in just your onion not the garlic yet or else it will burn go ahead and stir the onion just get it coated with the oil really well [Music] we're going to let that saute for a couple minutes once the onion is starting to get really soft and translucent go ahead and add in that garlic and garlic burns really quickly so we just want to kind of stir it around just for maybe 20 seconds here all right now we're going to go ahead and pour in five cups of water and then i like to use the better than bouillon chicken base this is the one that i use and it is um the roasted chicken base and i'm using um four teaspoons of that i get mine at costco in just the big jars just because i use it so often um but you can find it on a lot of stores you can also find it online now we're going to need 2 medium carrots i already peeled these and i'm just going to do a nice little chop you can also finely dice them you can grate them whatever you prefer i like to store my celery in aluminum foil it keeps it nice and fresh and it keeps a lot it keeps it crisper for longer so i need a couple of celery ribs i'm going to cut these into quarter inch pieces today i'm going to be using just frozen chicken breasts that i have from costco um you can also use boneless skin like chicken thighs it's up to you really i'm going to add in a pound and a half which for me and using these big ones from costco is usually two chicken breasts and i'll add those straight into the pot frozen and it's it's gonna be just fine now i'll add in the spices i have a teaspoon of dry oregano two teaspoons of dried basil a teaspoon of dried parsley then i'm gonna do one 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 pennies really it's so cheap so i'm gonna add in one bay leaf from there gives it lots of flavor and then we'll do a teaspoon of kosher salt and a teaspoon of black pepper so go ahead and put your lid on make sure this valve is set to sealing and we're going to set the time for 12 minutes oh first you have to push the off button to take it off the saute mode then you push manual and i'm going to do 12 minutes because the chicken was frozen and it was about 12 ounces so i wanted to that's just a good rule is for how many ounces the chicken breasts were that's how many minutes you'd put on once the pot gets to over 10 minutes you can go ahead and move the valve from sealing to venting okay while that's releasing all the pressure i'm going to go ahead and show you how i cut kale so you're going to want to take your kale leaf and the bitter portion is really the stem so you're going to want to make sure to cut the stem off so i just cut it like make a cut there and a cut there and cut that stem off and toss it in the trash then you can go ahead and chop it or slice it cut it however you like i'm going to do a little bit thinner i like the thinner pieces rather than big chunks 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 get the chicken out and place it on a cutting board um before we shred that i'm gonna go ahead and add in the gnocchi into the soup so this is the package that i got i got it at smith's um it's like the kroger market or private selection brand and it's a pound of gnocchi and gnocchi is just basically little italian dumplings and they are delicious so but they only take a few minutes to cook so we're just gonna we didn't pressure cook them because they would get mushy so we're gonna turn this to the man or to the saute button off and then turn it to saute and then we're gonna add this milk in here while we're getting the chicken cut up these are gonna cook i'm gonna add the entire package and you know these are done when they start floating to the top so it should only take two to three minutes in boiling liquid for these to cook i like to use these shredding cloths to shred my meat i got these on amazon for six bucks i'll link to them in the notes below if you're interested but they just act as a way to kind of shred the meat you can also cube up the chicken into little bite-size pieces if you don't like it shredded i've warmed up some half and half and i like to warm it up so that it doesn't curdle i also like to just kind of put in a couple spoonfuls of the hot soup in to the cream so that it doesn't curdle and it can kind of just warm up gradually instead of it being shocked when you throw it into that pot of boiling liquid now i'm going to add in the kale that i cut up i did about three large leaves stir in a half a cup of parmesan cheese i like a thicker consistency a more creamy and thick consistency to my soup so i'm going to use cornstarch to thicken it up what i like to do is make a cornstarch slurry and i just do this by putting about three tablespoons of cornstarch in a bowl with three tablespoons of water stir it up until it's smooth and there's no lumps in there once it's smooth you're gonna just throw it into the pot with everything else okay are floating to the top so i know that the gnocchi are almost cooked through and the soup is getting thickened from the corn starch all we have to do now is add in our bacon crumbled up six pieces of bacon and i'm going to go ahead and throw that into the pot the first thing that i'm going to do is go ahead and turn my pot to the saute mode which is right here and adjust it to more so there's less normal and more i want it on more while the pot is heating up i went ahead and chopped um one yellow onion and then one cup of celery and one cup of carrots and i like to dice these pretty small so that there's not a huge huge chunks in the soup if you like huge chunks in your soup then you can dice them bigger but i like them a little bit smaller we're going to wait for this display to stay hot and once it says hot we're going to add in the oil if you add in the oil before it heats up then things tend to stick to the bottom of the pot so that's why i like to wait for it to heat up completely now that the display says hot i'm going to go ahead and add in a tablespoon of olive oil and then i like to just swirl the pot around so that it gets all over the bottom of the pot i'm going to go ahead and add in my diced onions coat them really well with the oil let them saute for about three or four minutes once the onions are softened and start to get translucent go ahead and add in your carrots and celery you can just let this cook for about one minute after the one minutes up go ahead and add in four cups of water and four teaspoons of better than bouillon chicken base and make this vegetarian you can add in four cups of vegetable broth instead of the water and the better than bouillon chicken bacon it's up to you all right now we're going to go ahead and add in a big can of crushed tomatoes this is 28 ounces and i really really like the crushed for this recipe now i'm going to add in some spices i have a teaspoon of salt a teaspoon of oregano one tablespoon of dried basil a teaspoon of garlic powder a fourth a teaspoon of black pepper and then a bay leaf and so i'm going to just add all of that into the pot before you put your lid on make sure your um your sealing ring is tucked in nicely into the lid we're going to go ahead and cover the pot make sure the valve is set to ceiling and then we're going to set our timer our manual pressure cook button right down here first you got to push off and then you're going to go ahead and press manual and i'm going to set it to five minutes all right so once the time is up it will the pot will start counting up and it will have an l and then it will just say how many minutes it's been since the since the timer is beat so it's been five minutes and i'm gonna go ahead and release the pressure by moving the valve from sealing to venting once the pin drops you can open up the pot remove the lid and i'm actually going to immediately change it from the mode that it's in now the warming mode to saute mode so we can cook our tortellini so you have to turn it to off first and then press saute i'm going to add in frozen tortellini this is a 19 ounce bag and it only needs to boil for about two minutes so that's why i didn't pressure cook it because it just it would have gotten too mushy and it would it wouldn't have worked so that's why i'm adding it in now and i'm gonna just stir that in and let it boil for about two minutes once the tortellinis have boiled for about two minutes in this tomato liquid then go ahead and add in two cups of half and half you can also use heavy cream if you like now i've warmed this up just for like a minute in the microwave so that it's not super cold liquid going in with the super hot soup and it would curdle so that's why i warmed it up for just a minute and a half or so in the microwave oh that looks so good stir that up all right and then our final ingredient is a cup of shredded parmesan cheese i like to buy the big bag of it at costco and then i just throw it in my freezer and then whenever i need it for a recipe i have it available just go ahead and stir that in and you can also sprinkle extra parmesan cheese onto each individual individual bowl of soup then you can just go ahead and serve up your soup i turn my instant pot to the saute setting and now it says hot so i'm going to add in 1 tablespoon of butter we'll let that melt and then we'll add in 1 cup of diced onion and let that saute for about three minutes so now i'm gonna add in three cups of water and then one tablespoon of this better than bouillon chicken base and it just gives a lot of flavor if you can't find um the better than bouillon you can just add in three cups of chicken broth instead of the water i cut up two carrots into these like match stick size pieces you can also grate the carrots and then i also um diced up three ribs of celery into a pretty small dice there i'm adding that in and then i coarsely chopped heaping four cups of broccoli that i'm going to add in this is fresh broccoli i haven't tried this with frozen but i'm sure frozen would work fine too then i'm going to turn off that saute setting and put the lid on and then set the pressure cook button to one minute once you can remove the lid and give it a quick stir then you're going to take 1 4 cup of butter and melt it and add in 1 4 cup of flour into that butter now you're just going to add a tablespoon at a time and whisk it really good until it gets smooth with no lumps in it then dip a measuring cup into your instant pot and pull out a couple you know a cup or so of that mixture and then stir it really well with the flour mixture and it's going to thicken up your pot really well you'll want to turn your instant pot to the saute setting and that way the flour taste will cook out of that that mixture and it will thicken up your soup at the same time at this point let's add in two cups of milk now i've warmed up this milk so that it's not it doesn't curdle if you don't warm up your milk you're going to want to add in some of the hot liquid into the milk to temper it so that it doesn't curdle and we're just going to stir this and let it simmer until it thickens up at that point you can turn off your instant pot and add in two cups of grated cheddar cheese and mine is sharp cheddar i like the flavor and then i'm adding in kosher salt and a little bit of freshly ground pepper for flavor once it gets thick and creamy you can and all the cheese is melted you can serve this delicious soup up it is a treat thanks so much for watching i hope that you'll like and subscribe and if you want more soup recipes make sure to go to the link in the description below for 20 more instant pot soups

Channel: 365 Days of Slow and Pressure Cooking

Views: 154,971

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Id: u5terbWoGXY

Length: 24min 59sec (1499 seconds)

Published: Fri Oct 02 2020