Instant Pot Soup
Craving a warm, hearty bowl of soup but short on time? This instant pot soup recipe is your answer! With the convenience of the instant pot, you can whip up a delicious and nutritious soup in under an hour. Packed with vegetables and robust flavors, this dish is perfect for cozy dinners or meal prep. Let’s dive into the details of making this comforting soup that will satisfy your taste buds and warm your soul.
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 10 minutes, with a cooking time of 30 minutes in the instant pot.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 4g
– Carbohydrates: 30g
– Dietary Fiber: 7g
– Fat: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Turn the instant pot to sauté mode and heat olive oil.
2. Add chopped onion and sauté until translucent (about 3-4 minutes).
3. Stir in minced garlic and cook for an additional minute.
4. Add diced carrots and celery, stirring occasionally for 5 minutes.
5. Pour in the diced tomatoes and vegetable broth.
6. Season with oregano, salt, and pepper; stir well.
7. Close the lid and set the valve to sealing position.
8. Select the manual setting and cook on high pressure for 10 minutes.
9. Once cooking is complete, perform a quick release of the pressure.
10. Open the lid, stir the soup, and garnish with fresh basil.
Alternative Ingredients
Feel free to customize your instant pot soup! Substitute vegetable broth with chicken broth for a non-vegetarian option. You can also add cooked beans or lentils for extra protein, or use any seasonal vegetables you have on hand for a unique twist.
Serving and Pairings
This instant pot soup can be served with crusty bread, a fresh green salad, or a sprinkle of grated cheese on top for added richness. Pair it with a glass of white wine for a delightful meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium heat or in the microwave until warmed through. This soup can also be frozen for up to 3 months—just be sure to leave some space in the container for expansion.
Cooking Mistakes
– Avoid overcooking the vegetables; they should remain tender.
– Do not skip the sautéing step; it enhances flavors.
– Ensure the sealing ring is properly placed to prevent steam leakage.
– Adjust seasoning after cooking for best flavor.
– Use fresh ingredients for a brighter taste.
Helpful Tips
– Use fresh herbs for added flavor.
– Experiment with spices to personalize the taste.
– Always check the liquid levels in the pot before cooking.
– Let the soup sit for a few minutes before serving to enhance flavors.
FAQs
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables. Just add them directly without thawing, and the cooking time will remain the same.
How do I thicken the soup?
To thicken the soup, you can blend a portion of it after cooking or add a cornstarch slurry (mix cornstarch with water) during the last few minutes of cooking.
Can I make this soup in advance?
Absolutely! This soup keeps well in the refrigerator and flavors intensify over time, making it perfect for meal prep.
What can I do with leftovers?
Leftovers can be enjoyed as lunch the next day, or transformed into a pasta sauce by adding cooked pasta and cheese.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and check other ingredient labels.
Conclusion
This instant pot soup is not only quick and easy to make, but it also delivers a depth of flavor that will impress your family and friends. Perfect for any occasion, this versatile dish can be altered to suit your taste preferences. Enjoy your delicious homemade soup today!
Instant Pot Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Turn the instant pot to sauté mode and heat olive oil.
- Add chopped onion and sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add diced carrots and celery, stirring occasionally for 5 minutes.
- Pour in the diced tomatoes and vegetable broth.
- Season with oregano, salt, and pepper; stir well.
- Close the lid and set the valve to sealing position.
- Select the manual setting and cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Open the lid, stir the soup, and garnish with fresh basil.
