Instant Pot® Cream of Vegetable Soup recipe
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Ingredients
- 1 cup chopped bacon 1 tablespoon chopped fresh oregano 1 large clove garlic, minced 1 cup sliced Brussels sprouts 1 cup sliced sweet onions 1 cup chopped mushrooms 1 cup peeled and chopped golden beets 1 cup chopped butternut squash 1 small orange bell pepper, chopped 1 dash chili powder 1 teaspoon paprika salt and freshly ground black pepper to taste 1 cup beer 8 cups beef broth 1 cup whipping cream 1 cup kale, rinsed and sliced
Nutrition Info
- 279.7 caloriescarbohydrate: 13.8 gcholesterol: 65.2 mgfat: 19.9 gfiber: 2.6 gprotein: 10.6 gsaturatedFat: 10.9 gservingSize: -sodium: 1352.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cream of Vegetable Soup
Directions
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Turn 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.
Close 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.
Release 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.