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®.
- Serves: 6 persons
- 1cup chopped bacon
- 1tablespoon chopped fresh oregano
- 1large clove garlic, minced
- 1cup sliced Brussels sprouts
- 1cup sliced sweet onions
- 1cup chopped mushrooms
- 1cup peeled and chopped golden beets
- 1cup chopped butternut squash
- 1small orange bell pepper, chopped
- 1dash chili powder
- 1teaspoon paprika
- salt and freshly ground black pepper to taste
- 1cup beer
- 8cups beef broth
- 1cup whipping cream
- 1cup kale, rinsed and sliced
Step 1Turn 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.
Step 2Close 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.
Step 3Release 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.