broccoli cheddar soup from smitten kitchen.com

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable broth
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add thebroth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Deb’s notes: Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. I like to use both broccoli florets and stems when I cook, and I find that the stems cook up with the best texture and at the same rate as the florets when I peel them first. I did so here.

asian noodles/soup instant pot

1/2 lb. fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/ginger paste
1/4 c sliced mushrooms
carrot, julliened
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/2 onion, diced
4 scallions, sliced
snow peas (opt)
1/2 tsp sambal
3 c veggie stock
2 tbsp sesame oil

1-2 min then QR
add green part of scallions after cooking
1 egg (optional) whisked and added to soup, stirring constantly

instant pot golden lentil soup, kitchen treaty.com

  • 2 teaspoons olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium stalks celery, diced 
  • 4 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper+ more to taste
  • 1 cup dry brown lentils, rinsed well in cold water
  • 4 cups vegetable broth
  • 8 ounces (about 6 cups) baby spinach or1 pkg  frozen spinach
    parsley to taste

 
  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 14 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

Indian Coconut Tomato Soup from twosleevers.com

  • 1 can unsweetened coconut milk full fat
  • 1 red onion, diced
  • 6 roma tomatoes, chopped in quarters or  canned tomatoes
  • 1/4 cup cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon minced ginger minced
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 tablespoon honey
  1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

  2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

notes: I used 1 quart frozen tomatoes, 2 tsp garlic ginger past and less cayenne

For Stove Top
  1. Cook all ingredients together until the tomatoes are soft and bursting.

  2. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

SUBSTITUTIONS:

  • You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Instant Pot Sweet Potato Tortilla Soup from instantpoteats.com

  • NOTE:  make sure you do not add more that line indicates
    1 large brown onion, finely diced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 3-4 large garlic cloves, finely diced
  • ½ red chili, sliced
  • 2 tablespoons roughly chopped cilantro (stalks and leaves)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 lb / 550 g sweet potato, diced into cubes
  • 1 can black beans, rinsed
  • 2 cups chopped tinned tomatoes
  • 3 cups water
  • 1 cube vegetable stock cube
  • Juice of ½ lime
To serve
  • 1 avocado, diced
  • Handful of fresh cilantro/coriander, roughly chopped
  • Handful of corn tortilla chips, crumbled over the top
  • A dollop of sour cream (in bowls, per person)
  • 1-2 tablespoons of grated cheddar (in bowls, per person)
  • Grated cheese
  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
  2. Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
  3. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
  4. Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.
  5. Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.

Red lentil soup from Terry

2 tablespoon olive or avocado oil
1 large onion chopped
1 tablespoon of garlic ginger paste
2 tablespoon tomato paste (mine comes in a tube)
1 teaspoon cumin ground
1 teaspoon curry powder
Baby book choy, chopped (I just happened to have it)
1 cup red lentils
4 1/2 cups veg stock (or water)
1/2 can of coconut milk

Sauté veg and spices in oil until fragrant.
Add the lentils and liquid .

Lock lid and set to high pressure for 15 minutes. Natural pressure release

New Orlean’s style white beans from fatfreevegan.com

  • 1 pound great northern beans dried
  • 1 medium onion
  • 2 ribs celery
  • 1 small green bell pepper
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon white pepper
  • 1 tablespoon soy sauce (or gluten-free tamari)
  • 1 teaspoon salt
  • 1 tablespoon Tabasco or to taste
  • hickory smoked salt optional, but good, to taste
  1. Soak the beans overnight. (Or do a quick-soak by putting them into the pressure cooker with enough water to cover them by three inches. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally before opening the cooker.)
  2. Drain the soaking liquid. Put the beans into the pressure cooker with 5 cups water and start heating, uncovered (use the Saute or Brown setting on electric cookers).
  3. Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
  4. Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached. Remove from heat (or turn off electric cooker) and allow pressure to come down naturally.
  5. If pressure is not down in 20 minutes, quick-release the pressure. Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes. If beans are tender, add Tabasco and smoked salt and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce.(Use the Saute or Brown function in electric cookers, on low, if possible.) Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot. After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).
  6. Add additional salt to taste. Serve over hot rice with hot sauce on the table.

Wild Rice Soup from pinchofyum.com instant pot recipe

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Paul Bertolli’s Cauliflower Soup from food52.com

tablespoons olive oil
medium onion (6 ounces), sliced thin
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Serves 8

 

Instant Pot French Onion Soup from pressureluckcooking.com

  • 3 tablespoons (1/4 stick) of salted butter
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of light brown sugar
  • 4 big onions (I used 1 of each: Vidalia/Sweet, Red, Yellow and Spanish)
  • 4 cups of veggie broth
  • 1 teaspoon dry thyme
  • 1 teaspoon of Worcestershire sauce (not shown in the video but I do add this)
  • 1 bay leaf
  • 1/4 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Croutons (you can buy a small bag of your flavor choice in any market or make your own)
  • Provolone and Swiss/Gruyere Slices
  • Paprika for presentation
  1. Cut the onions so they are halved and then slice into strips (don’t dice!) and set aside in a bowl.
  2. Put the Instant Pot on Sauté and melt the butter and oil until it sizzles.
  3. Add the onions and brown sugar and stir regularly for about 10-15 minutes or until the onions have cooked down by about half and have become translucent and have a pasta-like consistency. Make sure they aren’t too firm or too mushy!
  4. Add the broth, red wine, Worcestershire sauce, thyme, bay leaf, garlic powder, salt and pepper. Give it a stir and secure the lid. Hit “Manual” or “Pressure Cook” for 8 minutes. Quick release when done. Preheat your oven to broil while quick releasing. Taste the soup (but be careful – It’ll be hot!) and feel free to add additional salt and pepper as you see fit. But I think it’s perfect as is!
  5. Ladle the soup into the crocks until it’s just below the brim. Layer the croutons on top of the soup so that it serves as a foundation for the cheese. Seal with 1-2 slices of provolone (depending on how wide your crock is. Mine needs 2 to cover it properly but many will only need 1). And then layer a slice of Swiss or some shredded Gruyere. Leave some a little over the edges so when it bakes, it coats some of the side of the crock. Peeling the cheese off while eating is one of the best parts of the french onion soup experience! Sprinkle lightly with some paprika.
  6. Place the crock on a baking tray lined with tin foil and pop into the oven for 5 mins or until the top begins to bubble, turns slightly brown and forms a cheese-like crust.