I made some really tasty soup this week--but of course didn't think to take photos until the very end. However, I still want to share the recipe!
I used this recipe as my guide-- from the Delish website. Click here.
But because of some dietary restrictions from one of our family members, I made little adjustments. Here's how I did our version...
In my Instant Pot, I used the sauté setting and cooked bacon (about 3 slices) and about half a bell pepper (I used an orange pepper). Then I added vegetable broth (I thought I was opening a box of chicken broth!). So since I didn't have the chicken flavor (and couldn't use bouillon cubes), I added some McCormick poultry seasoning. I also added some Italian seasoning since I couldn't use onion and garlic.
I peeled and cubed 6 potatoes and added them. Then I closed the Instant Pot and set it on high for 8 minutes.
Once it was done, I let it vent naturally for about 10 minutes and then released the pressure.
I set it back to the sauté setting and added the cornstarch slurry. I used lactose-free milk (no cream). It said to stir constantly during this phase so I was careful to do that. It thickened up nicely.
Also, it needed salt added!
The recipe recommends using an immersion blender but I don't have one (and don't plan to get one because of I know of two people who have been injured using them). So I used my hamburger/potato masher and it did a fine job! I don't mind some pieces of potato in mine.
We really enjoyed it! I did snap a photo of my daughter's bowl before it was gone. :) Not too pretty but so good. And it would have been great with shredded cheddar and some bacon on top!
www.missytippens.com
This looks so good, Missy! And I used my Instant Pot for the first time last week, for a beef roast.... in broth, which meant it steamed it and I decided I like the roasted meat better for beef... but I think for pork and chicken, this can be a game changer!
ReplyDeleteI'm teaching myself as I go, and it's been some funny lessons, but no one exploded (although I had to go to a youtube video to find out how to set things because my directions have disappeared. Thank heavens for YouTube!!!!
I love chowders. I'm a huge chowder fan, so this is right up my alley. Thank you for this!
Ruthy has an Instant Pot! Welcome to the Dark Side!
DeleteRuthy, I would only do a pot roast cut of beef in an IP. Otherwise, I would roast a good cut of meat.
DeleteI plan to make carnitas in my IP soon! And I've done chicken several times already. I especially love it for bean soup and beans! And like Jan has said before, for quick boiled eggs.
This looks delicious, Missy!
ReplyDeleteI love potato soups in my Instant Pot, so I'll have to try your blend of flavors.
And I always forget that potatoes tend to neutralize salt, so I always taste anything with potatoes in it before serving. And did you know that if a soup is too salty, you can cook a peeled potato in it to draw out the salt? (Be sure to remove it before serving!)
I've heard that Jan! I haven't though to try it yet. I did make some chili recently that was waaay too spicy! I wonder if it can help that? LOL
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