Instant Pot Creamy Vegetable Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
17 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
Description
The recipe begins by crisping diced bacon in the Instant Pot using the sauté function, then removing it to retain the rendered fat. Aromatics of onion, celery, and carrots are sautéed in the bacon fat until soft and fragrant with garlic added briefly. Seasonings include kosher salt, black pepper, paprika, and thyme to build depth.
After deglazing the pot with chicken broth to capture browned bits, broccoli florets and diced russet potatoes are added along with the remaining broth. The soup is pressure cooked for 7 minutes, ensuring vegetables soften while maintaining texture. Following pressure release, a mixture of heavy cream and cornstarch is stirred in along with drained corn kernels to thicken and enrich the soup body.
Bacon is added back as garnish with optional cheddar cheese, chives, and a pepper sprinkle to finish. The soup offers a balanced blend of creamy texture, smoky accents, and vegetable flavors, suitable for a comforting meal.
The notes include stovetop and slow cooker adaptations with similar ingredient steps and cooking times. The Instant Pot requires additional time for pressure build-up not included in the cook time. The bacon and vegetables can be precooked as described for deeper flavor.
Ingredients
- 3 lices Bacon sliced lengthwise, then diced
- 1 medium yellow onion diced
- 1 talk celery diced
- 2 medium carrot peeled and diced
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp thyme dried
- 2 cups small broccoli florets
- 1 - 2 russet potato peeled and diced into small pieces (you want about 3 cups of diced potatoes
- 4 cups chicken broth divided, reduced sodium
- 1 cup heavy whipping cream
- 2 Tbsp cornstarch
- 8 oz can corn drained, whole kernel
Garnishes
- cheddar cheese finely shredded
- Bacon cooked
- chives minced fresh, or scallions
- black pepper sprinkle
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
- When using the Instant Pot, expect approximately 15 minutes additional time for pressure to build before cooking begins.
- On the stovetop, cook bacon until crispy and reserve the fat for sautéing vegetables to build flavor.
- Slow cooker option involves layering all ingredients except cream and corn, cooking on low for 6-8 hours before adding thickening ingredients at the end.
- Stir cream and cornstarch mixture in toward the end of cooking to thicken soup and add canned corn after to warm through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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