Instant Pot Creamy Vegetable Soup
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
37 mins
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Servings
4 servings
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Calories
562 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Creamy Vegetable Soup
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This Instant Pot Creamy Vegetable Soup is packed with plenty of vegetables and potatoes, cooked in a seasoned creamy base, and finished off with cheese!
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Ingredients
- 3 slices Bacon sliced lengthwise, then diced
- 1 medium yellow onion diced
- 1 stalk celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 2 cups small broccoli florets
- 1 - 2 Russet potatoes peeled and diced into small pieces (you want about 3 cups of diced potatoes)
- 4 cups reduced sodium chicken broth divided
- 1 cup heavy whipping cream
- 2 Tbsp cornstarch
- 8 oz can whole kernel corn drained
Garnishes
- finely shredded cheddar cheese
- cooked bacon
- minced fresh chives or scallions
- sprinkle of black pepper
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Instructions
Saute
- Turn on Instant Pot and select “saute”. Once hot, add diced bacon. Cook, stirring occasionally, until bacon is crispy. Remove to a paper towel lined plate with a slotted spoon, reserving the bacon grease in the pot.
- Add onion, celery and carrot and saute until onion is soft and translucent, about 3-4 minutes. Add garlic and cook 30 seconds, until fragrant.
Deglaze
- Season with salt, pepper, and paprika and stir to combine. Add about 1 cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to make sure no browned bits are stuck on there.
Pressure cook
- Add broccoli florets and diced potatoes, then add remaining chicken broth. Give a gentle stir.
- Press “cancel” to cancel the saute mode.
- Secure Instant Pot lid, and make sure the valve is set to “sealing”. Press “pressure cook” or “manual” mode, and adjust the time so the display reads 7 minutes.
Pressure release
- Once cooking time has elapsed, don’t touch the Instant Pot and let the pressure release naturally for 5-10 minutes (this is a natural pressure release). After that amount of time, release any remaining pressure by moving the valve to "venting".
Thicken
- In a small mixing bowl, add heavy cream and cornstarch. Whisk or stir together until smooth.
- Select “saute”, and pour the cream and cornstarch mixture into the soup. Add corn and stir well to combine everything.
- Let soup simmer a few minutes, until thickened to your liking.
- Taste and add more seasonings if needed.
Serve
- Serve hot, garnished with the crispy bacon from the beginning, a sprinkle of finely shredded cheddar cheese, a sprinkle of fresh minced chives, and a dash of black pepper.
Notes
- Stovetop Directions:
- Slow Cooker Directions:
- Cooking time doesn't include the time the Instant Pot takes to come up to pressure, since this will vary from person to person. For reference, my pot usually takes about 15 minutes.
- Heat a large dutch oven (or whatever you like to cook soup in), over MED LOW heat.
- Add bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate, reserving the grease.
- Add onion, celery, and carrots, and increase heat to MED. Cook, stirring occasionally, for 3-4 minutes, until soft and translucent.
- Add garlic and cook about 30 seconds.
- Season with salt, pepper, paprika, and thyme.
- Pour in about a cup of the chicken broth, using a wooden spoon to scrape the bottom of the pot to release any browned bits.
- Add broccoli and potatoes, then pour in the remaining 3 cups of chicken broth.
- Stir, and increase heat to MED HIGH. Bring to a boil, then reduce heat to MED LOW and simmer (uncovered) for about 12-15 minutes, until potatoes and carrots are fork tender.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add mixture to the pot, add the drained corn, and stir well.
- Simmer for several minutes, stirring often, until soup is thickened to your liking.
- Taste and add more seasonings if you'd like.
- Garnish and serve.
- Add the onion, celery, carrots, garlic, salt, pepper, paprika, thyme, broccoli, russet potatoes, and chicken broth (no need to divide, add the full 4 cups) to the insert of a slow cooker.
- Stir well, then cover and cook on LOW for 6-8 hours (this hasn't been tested cooked on high), until potatoes and carrots are fork tender.
- Switch the slow cooker heat to HIGH at this point.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Add mixture to the slow cooker, and add the drained corn.
- Stir well and cook on HIGH, uncovered, for about 20-30 minutes, stirring occasionally, or until the soup is thickened to your liking.
- Taste and add more seasonings if you'd like.
- Garnish and serve.
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
59g
(20%)
Protein
17g
(34%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
78mg
(26%)
Sodium
948mg
(40%)
Potassium
1578mg
(45%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6826IU
(137%)
Vitamin C
121mg
(134%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 948mg | 40% |
| Potassium | 1578mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6826IU | 137% |
| Vitamin C | 121mg | 134% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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