It had to happen, didn’t it? Â Soup in a Pressure Cooker from me….
This is an Instant Pot Recipe, or the 7 in 1 Pressure Cookers that do it all for us.
I imagine most pressure cookers work the same, and this is the first soup recipe in my brand spanking new machine, bought this week from Costco. Â There are times when I’ve got need of a larger pot of soup than my soup maker, but I still don’t want to spend the time standing over the stove. Â It helped that my pressure cooker has a soup setting, and I was keen to make the most of it.
Pressure Cooker Soup: Broccoli, Sweetcorn & Asparagus Spears
Ingredients
- 100 g Asparagus Spears chopped.
- 100 g Tenderstem Broccoli chopped. I remove leaves.
- 200 g Onion diced.
- 200 g Leek washed and chopped.
- 100 g Sweetcorn. I used Niblets.
- 50 ml Rapeseed oil.
- 100 g Potatoes peeled and cubed.
- 2 Vegetable Stock Cubes. I used Knorr.
- 100 ml Milk.
- 8 Instant Pot Cups Water.
- Salt and Pepper.
- 1 Clove Garlic.
Instructions
- Add the rapeseed oil, onion, garlic, stock cubes and leek to the bottom of the Instant Pot pan, along with 1 cup of water. Set the machine to saute, and stir until the strong flavours are well combined. This took a few minutes for me.
- Add the remaining ingredients, along with salt and pepper to your taste. IMPORTANT: Ensure you don't go over your pressure cooker maximum levels for high liquid content.
- Stir the mixture and select the soup setting, which runs for 30 minutes.
- Allow the pressure to release naturally.
- Using an immersion blender, whizz away until you get the texture you are looking for.
- Serve, or use the keep warm setting if you need to wait for a while.
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