![]() ![]() If you prefer a chunkier soup, just blend about one-quarter of the soup. You can also play with the texture to your liking. Tip: If you don’t have an immersion blender, you can simply ladle some of your soup into a traditional blender, blend until smooth, and pour back into the soup. By the time it comes to pressure, your soup will be warmed through. When it’s mealtime, pop the insert back in the Instant Pot, close the lid, turn the valve to the sealing position, press the “Pressure Cook” or “Manual” button and set the time to zero minutes. Just refrigerate the soup right in the inner pot insert and keep the garnishes separate. Add in onions and celery and saute 2 minutes then press 'cancel.' Add in potatoes, carrots and broth and season with salt and pepper to taste. Once it reads 'hot' add butter and let melt. Next stir in the potatoes, salt, black pepper, and broth/water. ![]() Once melted, add the onions and garlic and saut until they soften. You can make this soup in its entirety the day before you plan to serve. Select the 'saute' setting on the Instant Pot. How to make potato soup in Instant Pot First, turn on the saute function and melt 2 tablespoon butter or oil in the inner pot. Potatoes with high starch will yield a thicker soup, and that's exactly what we're going for in this recipe to create the creamiest soup possible.Ībsolutely! Simply skip the bacon and sub out the chicken broth for vegetable broth to make this into a comforting vegetarian dinner. We use (and prefer) large russet potatoes in our potato soup due to their high starch content. What kind of potatoes work best for potato soup? If you love a loaded baked potato brimming with bacon, cheese, sour cream, and chives, you'll go crazy for this easy soup recipe. With the power of pressure cooking, you can achieve the same amount of flavor in a fraction of the time, and this potato soup is no exception.Īfter throwing all your ingredients in the pot, you'll have the coziest, most comforting soup on your hands in under an hour. Gone are the days of standing over the stove for hours. While extremely versatile, we think this gadget truly shines in making soup recipes so quick and easy, they're practically hands-free. Cook until bacon is done and onions are translucent, stirring occasionally. From whipping up cozy main courses to easy apps, the Instant Pot is a kitchen life-saver for practically anything you're looking to cook. 5 medium Potatoes, peeled and diced 5 cups Chicken Broth, low sodium 1 teaspoon Salt (more to taste) teaspoon Pepper cup Flour 4 Tablespoons Butter, softened cup Heavy Cream Instructions Turn on the pot's saut function and add the chopped bacon and onion. If you do not have a pressure cooker – Place all of the ingredients into a large pot or Dutch oven and cook on the stove, covered, for about one hour until the vegetables are tender.We love the Instant Pot for its ability to make weeknight dinner an absolute breeze.You will not mind eating leftovers at all with this soup! Recipe Notes: Ingredients 4 cups of chopped mushrooms (cremini or button mushrooms, or shiitake, portobello, etc.) 2 cloves of crushed garlic 1 medium-sized potato 6 cups. Remove the lid and remove the ham bone from the soup.Īdjust the seasonings as needed and serve. When the pot beeps, turn the pressure knob to release the pressure again. Adjust the timer to 5 minutes and turn the knob to the “Sealing” position. When the pressure cooker beeps turn the pressure knob to “Venting” to release the pressure.Īdd the diced potatoes to the pot, stir and secure the lid. Press Cancel then the Manual/Pressure Cook button and use the + or – button to set the timer for 20 minutes. Secure the lid making sure the pressure knob is in the “Sealing” position. Pour in the chicken stock and add the thyme. Saute for 5 minutes stirring occasionally.Īdd the minced garlic, stir and cook for one minute. When the display reads HOT, add the oil and swirl it around the bottom of the metal liner.Īdd the carrots, celery and onion. Turn on your pressure cooker and press the Saute button. Easy Peasy! How to make Instant Pot Ham Bone and Potato Soup: Let them cook for about 3 minutes and then stir in the celery and carrots, let them cook for another 3 minutes. Set the instant pot in saute high for 10 minutes, add the olive oil, once the oil is hot add the onions and garlic. I started with my leftover ham bone from my sugar-free ham, which makes this meal Whole30 and Paleo compliant, then added fresh onions, carrots and celery to the boxed chicken stock. 6 medium Russet potatoes peeled and halved. They also do not need to know how healthy it is or that it is made with leftovers!įor even more delicious pressure cooker recipes, check out the Instant Pot Recipes page. This Instant Pot Ham Bone and Potato Soup is sure to impress, in fact your family will think you spent all day cooking! We will keep how easy this homemade soup recipe really is our little secret, they don’t need to know.
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