Easy Instant Pot Vegetable Soup

So I have dove into the use of my instant pot quite a lot lately! Although it’s wonderful for so many different types of dishes, I will have to admit my favorite thing for it is soup! Soup is just one of my favorite things, but soup doesn’t always feel pleasing unless it’s simmered a long time and blended all of its wonderful flavors together.

But with the instant pot, you don’t have to wait two hours for sumptious soup that tastes like its been stewing all day. You literally can pressure cook it for 7 minutes and it tastes like something you would get at a restaurant!

Now, one of my favorite soups of all time is vegetable soup. It just reminds me of home and always makes me feel cozy! It is storming here today, so I decided to whip some up for lunch! After tasting how glorious it is, I decided I would share it with you all!

Now this is a meatless version because honestly its so delicious I don’t think it needs it! It tastes like old fashioned, what your grandma would make you vegetable soup! However, it only takes 7 minutes to cook! You heard me, 7 minutes!

Lets get to it so you can get cooking!

Easy Instant Pot Vegetable Soup

What you will need:

  • 2 cans of mix vegetables
  • 1 can seasoned lima beans
  • 1 can tomatoes, okra, and corn mix
  • 1 can diced tomatoes
  • 1 can french onion soup
  • 1 box of beef broth
  • 2 stalks celery (diced)
  • 1/2 onion (diced)
  • 1 tbsp garlic (minced)
  • 1 tbsp Worcestershire sauce

Dry seasonings:

  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp celery seed

Directions:

Drain all of your cans and pour inti instant pot. Dice celery and onion and add in. Toss in minced garlic, dry seasonings, Worcestershire sauce, and beef broth. Stir everything well!

Put on instant pot lid and make sure to set to “SEAL”. If you do not seal, it won’t pressurize! Then hit manual mode for 7 minutes! It will take some time to pressurize and then you will see the cook time on the front screen!

Once it’s done, quick release the pressure and wait until all of the pressure is released! You will feel tension if its not complete! Omce finished, taste and adjust according to your personal taste! (It was perfect for us).

It’s best served with fresh cornbread, grilled cheeses, or good old fashioned saltine crackers! Now it may seem like an odd set of ingredients, but this is what I have gotten perfected over the last two years! It is the perfect vegetable soup! If you want to make it completely vegetarian, you can use vegetable stock instead! I hope you enjoy it as much as we do! Happy homemaking!

The Easiest Instant Pot Broccoli Cheddar Soup

It’s been soups galore here at our house! With some yuck going around, rain and cold weather, soup is what’s for dinner here a lot lately! It’s easy, delicious, and just gives a comfort you need during this time of the year. Today I was wanting some soup and decided I would try and make some broccoli cheddar soup for the first time! And y’all, it was so delicious I decided I would share it with you all!

This broccoli cheddar soup was made in the instant pot which is the best invention for your kitchen of all time. I cooked this soup in THREE MINUTES. Yeah you heard me, THREE MINUTES! Now the prep time in total was about 15 minutes including the cook time so yeah… a delicious soup in under 20 minutes!

I served mine with some yummy parmesan rosemary French bread from Costco. It’s so dreamy I could eat an entire loaf on my own! Now the soup itself is gluten free so if you are gluten free you can definitely get in on this! Serve yours up with a small side salad or gluten free sandwich! Your whole family will enjoy this soup AND you can sneak some more veggies in your family’s diet! Let’s get to it!

Easy Instant Pot Broccoli Cheddar Soup

What you will need:

  • 2 cups frozen broccoli
  • 1/2 onion (diced)
  • 1/2 cup shredded carrots
  • 2 stalks celery (diced)
  • 1 tbsp garlic (minced)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 1/2 cup corn starch slurry
  • 4 cups of chicken broth

Dry Seasonings:

  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 tsp dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning

Directions:

Set instant pot to sauté method. Drizzle in olive oil and throw in onions, celery, carrots, and garlic. Soften all of the veggies. Then toss in frozen broccoli, chicken broth, and all dry seasonings. Cover instant pot with the lid and make sure you set to SEAL. Then hit the soup/stew mode and manually enter in 3 minutes. Remember it will take some time to pressurize!

Once finished, quick release (be careful) the pressure and wait until all of the steam has stopped releasing! Remove the lid and then set the instant pot back to sauté mode. Make 1/2 cup of cornstarch slurry! To do this just mix two tbsp of corn starch with 1/2 cup of water. Mix until everything is dissolved and add into the soup mixture. You will want to bring everything to a boil for it to thicken up. Also add in heavy cream and cheese. Let everything melt and come together. Here is a great place to taste the soup and adjust any seasonings to your taste!

Once finished, serve with some shredded cheese on top! It is so delicious and soothing! I hope you enjoy it as much as we do! Below I will attach a link to an instant pot that you can purchase if you don’t have one yet! Trust me, it is so worth it! You can read my blog, Instant Pot vs. Slow Cooker, to find out more!

Hope you enjoy and Happy Homemaking!

Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black

Homemade Tomato Soup (GF)

Finally! It is fall time and we can stuff ourselves with all of the soups. All of them. If you’re gluten free, it is hard to find affordable soups that don’t have gluten in them! And if you can, a lot of the time they are so bland and tasteless! If you’re not gluten free, you probably don’t want all those soups that are high on sodium and preservatives. And let’s be real, organic food is soooo expensive.

I am gung-ho on yummy food that is also easy AND most importantly, affordable! So this recipe is one for you! It’s delicious, warm, filling, delicious, easy, and did I mention delicious? Now, I made this soup in my instant-pot (Pioneer woman because I’m obsessed), so if you do not have one I seriously urge you to invest in one! It is worth every dime! But if you still want to make this recipe just do it on the stove top in a deep pot! I will attach a link to the instant-pot I have, it’s so amazing. I’m just saying. 

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

So here it goes! 

Homemade Tomato Soup

What you will need:

  • 3 cans of diced tomatoes
  • 2 roma tomatoes (diced)
  • 1/2 onion (diced) (Vidalia is my favorite but you can use any kind)
  • 2 stalks of celery (diced)
  • 1/2 roasted red pepper (diced) (I use canned, it’s delicious)
  • 1 tbsp pesto (trust me, it adds THE best flavor)
  • 2 cups of chicken broth (if GF, make sure you get GF broth)
  • 1/2 cup milk
  • 1 tbsp kethup (again, trust me)
  • 1 tbsp butter

Dry Seasonings:

  • 1.5 tsp salt
  • 1 tsp black pepper (I use restaurant grind)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp celery salt
  • 2 tsp basil (dried)
  • 1 tbsp granulated sugar or honey

Directions:

Set your instant pot to sauté mode and add 1 tbsp of butter (I prefer to use butter over oil in soup so that it isn’t oily in your mouth!). Add in diced onion, celery, canned tomatoes, roma tomatoes, roasted red peppers and minced garlic. Stir around and let the veg get soft! Then add in 1 tbsp of pesto (if wanted) and stir around in softening vegetables. Add in chicken broth and all dry seasonings above.

Put on the instant pot lid and MAKE SURE YOU TURN IT TO SEALING! If you do not seal then you won’t build pressure and the whole point is to get a soup that tastes like you’ve cooked it for hours when it’s only in the pot for 10 MINUTES… that’s right. 10 Minutes! Turn off the sauté mode and hit “Manual” for 10 minutes. It will take some time and make some noise as it builds pressure, and all you have to do is chill!

When it’s done, do a quick release (be careful) and let all of the steam stop before attempting to open. Now for this next part you can either use an immersion blender or a counter top blender! But it is necessary for the best texture to blend the soup! When you open the instant pot, you will notice there are still chunks of veggies and it doesn’t quite look like tomato soup! Take the immersion blender and blend until desired texture is found! If you are using a countertop blender, you can ladle in portions of the soup until it is all blended and return to pot. Once blended, you will want to add milk and ketchup, stirring well! At this point it is your turn to taste and adjust according to your family’s taste buds (if you like more salt, add it here!).



The best way to serve is with a grilled cheese with some sour cream and basil on top! If there is any left over, it is good for up to about 3 days!

I hope you enjoy and let me know what you think! (Post pics too!)