It had to happen, didn’t it? 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. 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. It helped that my pressure cooker has a soup setting, and I was keen to make the most of it.
- 100g Asparagus Spears, chopped.
- 100g Tenderstem Broccoli, chopped. I remove leaves.
- 200g Onion, diced.
- 200g Leek, washed and chopped.
- 100g Sweetcorn. I used Niblets.
- 50ml Rapeseed oil.
- 100g Potatoes, peeled and cubed.
- 2 Vegetable Stock Cubes. I used Knorr.
- 100ml Milk.
- 8 Instant Pot Cups Water.
- Salt and Pepper.
- 1 Clove Garlic.
- 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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