Hello, in this post we are going to list the recipes for cooking the top 27 instant pot low carb soup.
Ace Blender –
Chunky Tomato Basil Soup
Preparation Time
5 minutes
Cook time
20 minutes
Servings
2-4 servings
Ingredients
28 oz tomatoes canned
1/2 tbsp dried basil
2 oz Cheddar cheese chunks
4 tbsp heavy whipping cream
1/2 tsp garlic salt
1/2 oz Cheddar cheese shreds garnish (optional)
Instructions
Add all ingredients to the blender pitcher and secure lid.
Select “Soup 1” setting for 20:00 minutes.
Garnish with shredded cheddar cheese and serve.
Ramen Bowl
Preparation Time
5 minutes
Cook Time
40 minutes
Servings
4 Servings
Ingredients
Soy Sauce Eggs (optional):
4 eggs
2 tbsp soy sauce
2 tbsp rice wine
1/3 cup Water
Pot Mixture:
1 tbsp toasted sesame oil
1 onion quartered
4 oz shiitake mushrooms sliced
4 cloves garlic minced
1 tbsp grated ginger root
4 cups low-sodium chicken broth warmed
1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp oyster sauce
1 tbsp fish sauce
1 lb boneless skinless chicken thighs
Finishing:
14 oz fresh ramen (8 ounce dry) or yakisoba noodles
1 cup spinach leaves cut into thin ribbons
Toppings:
Soy sauce eggs
sesame seeds
Lime wedges
chopped cilantro
Instructions
For Eggs (optional)
put one cup of water in the pot, then followed by the
steam rack. Put 4 eggs on the rack, then secure the lid, making sure the
vent is closed.
Use Pressure
Cook or Manual and +/- keys to set the Instant Pot for 3 minutes for
very soft eggs or up to 5 minutes for firmer eggs. When the time is up,
quick-release the pressure.
Remove the eggs to a bowl filled with ice water for 5
minutes, then gently peel.
Mix soy sauce, rice wine and water in a 1 quart plastic
bag. Put eggs in bag and seal, removing as much air as possible so eggs
are covered with sauce. Allow to marinate 1 hour (or up to overnight in
the refrigerator).
Remove rack and discard cooking water.
For Ramen Bowl
Add oil to the Instant Pot. Use the display panel
select the SAUTE function and adjust to HIGH or MORE.
When oil gets hot add quartered onion to the pot and
allow to cook, undisturbed, for 5-6 minutes until lightly charred.
Add mushrooms and cook and stir for 2 minutes.
Add garlic and ginger and cook for an additional 1 minute.
Add warmed broth to the pot and deglaze by using a
wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining Pot Mixture ingredients and stir
to combine.
Turn the pot off by selecting CANCEL, then
secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or
PRESSURE COOK function*. Use the +/- keys and program the Instant Pot
for 8 minutes.
When the time is up, let the pressure naturally release
for 10 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a cutting
board and shred.
Add noodles to the broth mixture and cook according to
package directions.
Add spinach and shredded chicken. Serve immediately
with toppings of your choice.
Kimchi Beef Stew (Kimchi Jjigae)
Preparation Time
10 minutes
Cook Time
35 minutes
Serving
6 servings
Ingredients
1 pound beef cut into 2 inch cubes, preferably a fatty
cut
2 cups prepared kimchi
2 cups Water
1 cup chopped yellow onions
1 cup dried shiitake mushrooms or other dried mushrooms
1 tbsp minced Garlic
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil
1 tbsp gochugaru Korean ground red
pepper or 1/2 tsp cayenne pepper,
1 tbsp gochujang Korean red chile
paste
1/2 tsp sugar
salt
1/2 cup Sliced scallions for serving
1 cup diced firm tofu for serving (optional)1
tbsp toasted sesame oil
Instructions
In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve.
Creamy Mushroom Chicken
Preparation Time
10 minutes
Cook Time
35 minutes
Serving
4 servings
Ingredients
2 tbsp salted butter
6 cloves garlic thickly sliced
1 cup sliced yellow onions
2 cups quartered button mushrooms
1 lb boneless skinless chicken thighs
3 – 4 sprigs fresh thyme or 1 tsp dried
2 tbsp Water
1 tsp salt
1 tsp black pepper
4 cups baby spinach
1/2 cup heavy cream
1 tbsp lemon juice fresh
Instructions
Select SAUTÉ on the Instant Pot. When the pot is
hot, add the butter. When the butter has melted, add the garlic. Cook,
stirring continuously, until garlic is fragrant and slightly softened,
about 1 minute (take care not to let it burn).
Add the onions and mushrooms and stir to coat. Add the
chicken, thyme, water, salt, and pepper. Stir to combine. Place the
spinach on top of the chicken mixture. Select CANCEL.
Secure the lid on the pot. Close the pressure-release
valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH
pressure for 8 minutes. At the end of the cooking time, allow the pot to
sit undisturbed for 10 minutes, then release any remaining pressure.
Transfer the chicken to a serving platter. Cover
lightly with aluminum foil to keep warm.
Select SAUTÉ on the Instant Pot. While stirring
continuously, slowly add the cream in a steady stream. Cook, stirring,
until the mixture starts to thicken, 5 to 8 minutes. Stir in the lemon
juice. Select CANCEL.
Serve the chicken with the mushroom-spinach mixture.
Coconut Shrimp Soup (Tom Kha)
Preparation Time
10 minutes
Cook Time
11 minutes
Serving
4 servings
Ingredients
3 cups chicken broth or water
1/2 pound medium shrimp peeled (tails left on) and
deveined
1 cup canned straw mushrooms undrained
13.5 oz full fat coconut milk 1 can
6 slices to 8 thin fresh ginger
2 whole red Thai chiles optional
2 tablespoons fish sauce
1 tablespoon minced fresh lemongrass
1 teaspoon honey
1/2 teaspoon salt
1 lime zest and juice
1/4 cup fresh lime juice from 2 or 3 limes
chopped fresh cilantro for garnish
Lime wedges for serving
Instructions
In the Instant Pot, combine the broth, shrimp,
mushrooms and their liquid, half the coconut milk, the ginger, chiles (if
using), 1 tablespoon of the fish sauce, the lemongrass, honey, and salt.
Secure the lid on the pot. Close the pressure-release
valve. Select MANUAL or PRESSURE COOK and set the pot at LOW
pressure for 1 minute. At the end of the cooking time, quick release the
pressure.
Stir in the remaining 1 tablespoon fish sauce,
remaining coconut milk, the lime zest, and lime juice.
Divide the soup among four serving bowls. Garnish with
cilantro and serve with lime wedges alongside for squeezing.
Crab Bisque
Preparation Time
5 Minutes
Cook Time
3 minutes
Serving
4 servings
Ingredients
4 tablespoons grass-fed butter softened
3 cups grass-fed bone broth
8 oz full-fat cream cheese softened
2 stalks celery chopped
1 pound frozen crab meat thawed
1 tsp Old Bay seasoning
1/2 tsp cayenne pepper ground
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1/4 cup bell peppers chopped
1/4 cup heavy whipping cream
4 oz onion thinly sliced 1/4 small
14 oz sugar-free or low-sugar crushed tomatoes 1 can
Instructions
Adjust the Instant Pot to Sauté. Add the butter, melting it gently.
Pour in the bone broth, then mix in the cream cheese, celery, crab, Old Bay, cayenne pepper, black pepper, salt, bell peppers, whipping cream, onion, and tomatoes. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook.
When cooking is complete, perform a quick release by carefully switching the pressure valve to Venting. For a smoother soup, briefly use an immersion blender, until desired consistency is reached.
Remove the bisque, serve, and enjoy!
Clam Chowder
Preparation Time
5 minutes
Cook Time
5 minutes
Serving
5-6 servings
Ingredients
2 cups full fat coconut milk
2 bay leaves
1 cup grass-fed bone broth
1 pound cauliflower chopped
1 cup celery finely chopped
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4 ounce small onion thinly sliced, 1/4 onion
7 ounce clams chopped, 2 cans drained
1 cup heavy whipping cream
Instructions
Add the coconut milk, bay leaves, bone broth,
cauliflower, celery, black pepper, salt, and onion to the Instant Pot.
Stir thoroughly.
Close the lid, set the pressure release to Sealing, and
select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on
high pressure and let cook.
Once cooked, let the pressure naturally disperse from
the Instant Pot for about 3 minutes, then carefully switch the pressure
release to Venting. Open the Instant Pot, remove bay leaves with tongs,
and then stir in the clams and whipping cream.
Turn on Sauté mode, and let cook for 2 to 3
minutes (or until desired consistency). Serve, and enjoy!
Broccoli Cheddar Soup
Preparation Time
15 minutes
Cook Time
2 minutes
Serving
12 servings
Ingredients
5 tablespoon butter
1.5 pounds broccoli florets
1 cup onion 1 small
2 stalks celery
5 ounces carrots 2-3 carrots
2 cloves Fresh Garlic
1.5 teaspoons sea salt or to taste
1 teaspoon freshly ground black pepper
1.5 teaspoons Sambal Oelek Ground Chili Paste or hot
sauce
1 teaspoon Ground Mustard Seed
1/4 teaspoon Whole Nutmeg grated
16 ounces Chicken Broth Vegetable Broth
2 cups heavy cream
14 ounces Extra Sharp or Sharp Cheddar Cheese shredded
Instructions
Select Sauté/Browning on pressure cooker and allow to
fully heat.
As pressure cooker is heating up, wash and rough chop
broccoli, removing the green leaves.
Add butter and broccoli (holding back the crumbles) and
let “roast” undisturbed, while you are prepping other
ingredients.
While broccoli is roasting, add the carrots, onion and
celery to food processor and pulse until rough chopped.
Add contents of food processor to cooking pot, on top
of broccoli; do not mix through. Add in garlic, salt, pepper, ground
mustard, hot sauce and nutmeg.
Pour in chicken or vegetable broth and cream and mix through.
Turn off pressure cooker.
Lock on lid and close pressure valve. Cook at high
pressure for 2 minutes. When Beep sounds, wait 10-15 minutes and then
release the rest of the pressure and remove lid.
Use an immersion blender and process soup until smooth.
Stir in cheese, a bit at a time until your desired
“cheesy” profile.
Ace Blender – Cannellini Cauliflower Soup
Preparation Time
5 minutes
Cook Time
20 minutes
Serving
4 servings
Ingredients
3 cups vegetable broth
1/2 head cauliflower (torn into florets)
2 tsp vegetable bouillon powder
1 tsp minced Garlic
1 tsp gochujang paste
1 cup grape tomatoes
1 can cannellini beans rinsed and drained
Instructions
Add all of ingredients in the order listed above. Select the soup function and toggle to the 20-minute options (chunky).
Once done, pulse on medium for 5 seconds.
Served with salt, pepper and pine nuts.
Pesto Minestrone Soup
Preparation Time
10 minutes
Cook Time
8 minutes
Serving
6 servings
Ingredients
6 cups vegetable broth
15 ounces white beans drained and rinsed (1 can)
4 large round red tomatoes chopped (4 cups)
1 medium yellow onion chopped (1 cup)
2 medium carrots chopped (1 cup)
2 medium celery ribs chopped (2/3 cup)
1 medium zucchini (6 ounces), halved lengthwise and thinly sliced into half-moons
1/2 cup loosely packed fresh basil leaves chopped
1/2 cup roughly chopped walnuts
3 medium garlic cloves peeled and minced (1 tablespoon)
1 tsp table salt
1/2 tsp red pepper flakes
2 ounces whole-wheat, or gluten-free elbow macaroni
Mix the broth, beans, tomatoes, onion, carrots, celery, zucchini, basil, walnuts, garlic, salt, and red pepper flakes in the cooker. Stir in the pasta and lock the lid onto the pot.
Optional 1Max Pressure Cooker Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers Press Soup/Broth or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
Option 3Slow Cook Press Slow Cook option on High for 3 hours with Keep Warm setting off (or on for no more than 2 hours)
If you’ve used a pressure-cooking setting, use the quick-release method to bring the pot’s pressure back to normal.
Unlatch the lid and open the pot. Stir in the cheese, set the lid askew over the pot, and set aside for about 5 minutes to blend the flavors.
Tuscan Beef and pepper Stew
Preparation Time
15 minutes
Cook Time
1 hour
Serving
4-6 servings
Ingredients
2 pounds chuck roast fat trimmed, cut into 2-inch
pieces
2 tbsp olive oil
1 1/2 tsp salt
2 tsp coarsely ground black pepper
1/2 cup Chianti or other dry red wine
1 cup canned crushed tomatoes
1 medium yellow onion chopped
2 large carrots coarsely chopped
8 ounces cremini mushrooms quartered
3/4 cup Homemade Beef Broth or low-sodium store bought
broth
1/4 cup oil-packed sun-dried tomatoes drained and
chopped
3 medium garlic cloves finely chopped
3 whole cloves
1/4 cup finely chopped fresh Italian parsley
Instructions
Preheat the broiler and adjust the oven rack so that it
is 6 inches below the broiling element. Line a rimmed baking sheet with
foil.
Toss the beef with 1 tablespoon of the oil and the salt
and pepper on the prepared baking sheet. Arrange the meat in a single
layer on the baking sheet and broil, stirring once, until the meat is well
browned, 12 minutes. (Alternatively, brown the meat in the pot: Add the
oil to the pot, select SAUTE, adjust to MORE/HIGH heat, and brown the meat
in small batches in the hot oil.)
Place the meat and any accumulated juices from the
baking sheet in the pot. Select SAUTE and adjust to MORE/HIGH heat, then
add the wine and simmer until reduced slightly, 5 minutes. Add the
remaining ingredients and lock on the lid. Select the PRESSURE COOK
function and adjust to HIGH pressure for 25 minutes. Make sure the steam
valve is in the “Sealing” position and that the “Keep
Warm” button is off.
When the cooking time is up, let the pressure come down
naturally for 10 minutes and then quick-release the remaining pressure.
Season the stew with salt and pepper.
Keto Bone Broth
Prep Time
10 minutes
Cook Time
2 hours
Serving
6 servings
Ingredients
Part 1 Ingredients
4-5 pounds chicken and/or chicken parts
1 onion chopped
2 carrots chopped
2 ribs celery chopped
2 cloves garlic peeled and chopped
6 sprigs parsley
1 tablespoon apple cider vinegar
1 teaspoon Himalayan salt
4 quarts Water
Part 2 Ingredients
2 quarts chicken bone broth
12 stems fresh dill
12 stems fresh parsley
6 sprigs fresh thyme
2 sprigs fresh rosemary or sage
1 tablespoon Extra Virgin Avocado Oil
1 tablespoon ghee
salt to taste
Instructions
Part 1 Instructions
Combine all the ingredients in your Instant Pot.
Cover with enough cold water to fill 2/3 of the way. Note: You do not need to cut up your chicken. You can put it in whole.
Cook on “Soup” setting for 120 minutes.
Strain solids from the stock. Let the ingredients cool completely, and then refrigerate (keeps for 3 to 5 days) or freeze (up to 3 months).
Part 2 Instructions
Using kitchen twine, tie the herbs together.
Bring the stock to a boil and toss the bundle of herbs
in.
Reduce heat to a simmer. Cover and cook 25 minutes.
Put one cup of the herbed bone broth into a blender.
Add one tablespoon Primal Kitchen® Extra Virgin Avocado
Oil, and one tablespoon of ghee.
Blend until frothy and pour into a mug.
Add salt to taste. Enjoy!
Chicken Tortilla Soup
Prep Time
10 minutes
Cook Time
9 minutes
Serving
4-6 servings
Ingredients
28 ounces diced tomatoes 2 cans
1 1/2 pounds chicken thighs boneless skinless
1 onion diced
1 ounces green chiles diced, 1 can
1/2 cup chicken broth
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas cut into 1 ?4 inch strips
2 tablespoons cilantro chopped fresh
1/2 cup Monterey Jack cheese shredded
1 avocado diced and tossed with lime juice
Lime wedges
Instructions
Combine tomatoes, chicken, chiles, broth, onion,
garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing
position. Press Manual; cook at high pressure 9 minutes. When cooking is
complete, use natural release for 10 minutes, then release remaining
pressure.
Remove chicken to plate; shred into bite-size pieces
when cool enough to handle. Stir into soup.
Press Sauté; add tortillas and cilantro to soup. Cook
and stir 2 minutes or until heated through. Top with cheese, avocado and
squeeze of lime juice.
Serve immediately.
Smoky Butternut Bisque
A hot cup of butternut squash soup garnished with fresh pepper and thyme.
Prep Time
5 minutes
Cook Time
6 minutes
Serving
4-8 servings
Ingredients
2 pounds butternut squash peeled
3 cups onions chopped
6 cloves garlic
3 cups Water
4 halves pear
1/4 cup oats gluten free
1 tablespoon smoked paprika
1/2 tablespoon salt subsitute or salt
1/8 teaspoon chipotle powder
1 cup almond milk unsweetened
Instructions
Using the Sauté function on the Instant Pot, sauté the
onions until browned, adding water if necessary.
Add remaining ingredients except for the nondairy milk.
Close the lid of the Instant Pot and cook on high pressure for 6 minutes.
Release the pressure and add the almond milk and puree.
Serve and enjoy!
Split Pea Soup with Mushrooms and Sun-dried Tomatoes
Prep Time
5 minutes
Cook Time
8 minutes
Serving
6-10 servings
Ingredients
1 pound green split peas
1 large onion chopped
1 pound carrots sliced
1 heart celery sliced
2 large potatoes cubed
8 cups Water boiling
2 cups sundried tomatoes oil free, chopped
8 ounces cremini mushrooms dried
6-8 cloves garlic pressed
4 teaspoons dried parsley
1-2 tablespoons salt-free seasoning
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf
Instructions
Place all ingredients in the Instant Pot.
Cook on high pressure for 8 minutes by pressing Manual
function and adjusting to high pressure. Alternately, cook on slow cook
function and cook on low for 6-8 hours.
When time is up allow for natural pressure release.
Serve over brown rice and/or raw or cooked spinach or
other greens. Or stir in some greens right after releasing the pressure.
Enjoy!
Paleo Pho Bone Broth
Preparation Time
30 minutes
Cook Time
75 minutes
Serving
6-7 servings
Ingredients
1-2 sweet onions
1 piece Ginger
1/2 – 1 teaspoon coconut oil
2 tablespoons fish sauce
1-2 tablespoons salt
1 – 1 1/2 pounds bones (beef, ox tail, turkey
necks, or a combination)
5 stars anise
1 teaspoon cloves
1 teaspoon black peppercorn
1 cinnamon stick
1 teaspoon cardamom pods
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Instructions
Chop 1 or 2 onions in half. Chop 1 piece of ginger in
half lengthwise.
Broil onions and ginger in oven until charred –
approximately 10 minutes. Be sure to have your fan on especially if you
have a sensitive smoke detector.
At the same time, combine all spices in a non-stick
pan, cooking on low heat until they are fragrant – 3-4 minutes
approximately. Do not over-cook as burnt spices can wreck everything.
Turn Instant Pot on saute and wait for it to heat up
(until display reads “hot”). Add some coconut oil and brown your
bones. You will brown these bones on all sides (turn as needed).
As you are doing this, boil water in kettle (this makes
the process faster, but you’re free to do it all in the Instant Pot in the
next step if you wish).
Once your bones are browned, turn the Instant Pot off.
Add boiled water, onions and ginger, spices and fish sauce, and salt to
taste – probably 1-2 Tablespoons.
Fill remainder of Instant Pot with boiled water to max
line.
Turn Instant Pot to “Manual” setting for 75 minutes and
use a slow pressure release when finished.
Strain and put into jars. You may want to freeze them
and thaw as needed. Enjoy!
Cabbage Soup
Prep Time
10 minutes
Cook Time
2 hours
Serving
6 servings
Ingredients
3 gold potatoes diced
2 large carrots diced
1 stalk celery diced
1 small yellow onion diced
1/2 head green cabbage chopped
14.5 ounce tomatoes diced, with juice, 1 can
2 Vegan Apple Sage Sausage links chopped
3 cups vegetable broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper ground
Instructions
Place all the ingredients in the Instant Pot.
Cover with the lid and turn the lid clockwise to lock
into place. Align the pointed end of the steam release handle to point to
“Venting.”
Press “Slow Cook”, press “Adjust”
to increase heat to “More”, then use [-] button to adjust cooking time to
2 hours.
When time is up, open the lid of the Instant Pot.
Serve hot with whole grain bread rolls from your local
bakery, or along with other dishes. Enjoy!
Turmeric Curry Carrot Soup
Prep Time
15 minutes
Cook Time
15 minutes
Serving
6 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 onion chopped, about 2 cups
1 pound carrots cleaned and diced in 1/2-inch pieces
1 small potato peeled and diced in 1/2-inch pieces
5 1/2 cups vegetable broth
1/2 cup apple juice
1 tablespoon lemon juice
1/4 cup pumpkin seeds toasted
cilantro or parsley leaves
Ground chiles optional garnish
Instructions
Press Sauté to pre-heat the Instant Pot. When the word
“hot” appears on the display, add the oil.
Stir in the onions, carrots, and garlic, and sauté
about 5 minutes, until the onions soften.
Stir in the turmeric, curry powder, cumin, and salt,
and cook about a minute.
Add the potatoes, vegetable broth, and apple juice.
Press Manual and adjust to 5 minutes cooking time. When
the beep sounds, quick release the pressure by pressing Cancel, and
twisting the steam handle to Venting position.
Allow to cool, and then blend in batches a smooth
puree. (If you have an immersion blender, you don’t have to let the soup
cool down– just puree directly in the pot.)
Stir in the lemon juice. Taste and add more salt if
needed.
Serve hot, with toasted pumpkin seeds, fresh cilantro,
and a sprinkle of ground chiles. Enjoy!
Creamy Curried Kabocha Squash Soup
Preparation Time
10 minutes
Cook Time
10 minutes
Serving
8-10 servings
Ingredients
8 cups Kabocha squash cooked
4 cups Water
1/4 cup oats gluten free rolled
3 cups onion chopped
4-6 cloves garlic
1 tablespoon seasoning salt free or salted
2 teaspoons smoked paprika
1 teaspoon curry powder mild
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
4 cups almond milk plain unsweetened
Instructions
Cook the squash according to your preferred method. The
easiest way is to place the whole squash in the Instant Pot on the rack,
filled with water up to the rack, and cook at high pressure for 10
minutes.
Remove carefully when cool enough to handle, cut squash
in half and remove seeds.
Rinse out the pressure cooker insert to use again.
Place the seeded squash and all of the remaining
ingredients, except for the almond milk, back into the insert and cook on
high pressure for 5 minutes.
Release the pressure and add the almond milk. Using an
immersion blender, add the almond milk and puree the soup right in the
pot. Alternatively, carefully blend the contents in a blender.
This soup thickens as it cools so feel free to thin it
out the next day with water or additional almond milk. Enjoy!
Note: If you have time, use the sauté function and
brown the onions before adding the remaining ingredients. This is
delicious served over black, red, brown or wild rice. Garnish with
fresh chopped chives and sprinkle with smoked paprika before serving.
Chicken Soup
Preparation Time
10 minutes
Cook Time
30 minutes
Serving
4-6 servings
Ingredients
2-3 pounds chicken
2 carrots roughly chopped
1 celery roughly chopped
1/4 Turnip or Radish, cut in 2 inch cubes
1 tablespoon Italian seasoning or 1/2 teaspoon each of
dried parsley, oregano, thyme and rosemary
2 bay leaves
3 cloves garlic crushed
1 piece Ginger thumb sized sliced
1 medium onion sliced
1 tablespoon sea salt
1 teaspoon black pepper fresh ground
scallion thinly sliced, for garnish
purple onion thinly sliced, for garnish
Instructions
In the inner pot, add the vegetables first, then,
chicken, and the herbs on top.
Add 4 cups of cold water.
Close the lid tightly and close the vent. Press Soup
function on the Instant Pot.
When the timer goes off, release the pressure
naturally. It may take about 20-30 minutes after the timer goes off for
the vent to open.
Open the lid, take out the chicken and de-bone the
meat.
Reserve the bones to make bone broth. Put the meat back
to the pot and stir.
Crush the carrots and celery gently against the side of
the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to
serve. Enjoy!!
Creamy Broccoli
Soup
Preparation Time
5 minutes
Cook Time
10 minutes
Servings
4-6 servings
Ingredients
1 cup red onion diced
2 cloves garlic minced
1/2 cup carrot diced
2 medium heads Broccoli about 3 cups of chopped stems
and about 3 cups florets cut into small pieces
1 teaspoon salt
1 teaspoon thyme dried
2 1/2 cups Water
15 ounce white beans rinsed and drained thoroughly (1
can)
1 tablespoon nutritional yeast optional
1/4 cup parsley chopped
A few turns black peppercorns
Instructions
Press the sauté button on the Instant Pot, allow it to
heat up for 2 minutes and then add the onion, garlic, carrot, broccoli
(stems and florets), salt and thyme. Cook for 3 minutes, stirring
frequently so nothing sticks to the bottom of the pot.
Turn off the Instant Pot, add the water and stir. Lock
the lid into place, making sure the nozzle is in the sealing position.
Use the manual mode and set the timer for 4 minutes.
When the timer goes off, use the quick release method.
When the pressure is totally down, take off the lid and
remove about half of the broccoli florets and place them in a bowl. You
don’t have to take your time with this. Use a slotted spoon and just fish
a few spoonfuls out. No biggie if you pick up other veggies with your
spoon along the way.
Now add the white beans and the nutritional yeast (if
using) to the Instant Pot and allow to cool for about 10 minutes. Stirring
the soup will help it cool faster.
When it’s cool, blend the soup (minus the broccoli
florets that you just reserved) in batches in your blender (or all in one
go with a blender stick), until all of the soup is creamy and smooth.
When all of the soup is blended, add the reserved
broccoli florets back into the pot, along with the parsley, black pepper
and a little more salt to taste (if needed). Stir and let cool completely
before you place in a container and store in the fridge.
Oxtail
Ragout
Prep Time
15 minutes
Cook Time
35 minutes
Serving
6 servings
Ingredients
2 tablespoons butter or ghee
1 large onion diced
2 stalks celery diced
2 carrots peeled and diced
1 1/2 cups beef bone broth
14 ounces tomatoes diced, 1 can
2 bay leaves
1-2 teaspoons thyme fresh or 1/2 -1 teaspoon dried
1/2 teaspoon rosemary fresh, or 1/2 teaspoon dried
1/2 teaspoon salt
3 peppercorns
3 oxtails joints separated, about 4 pounds
2 teaspoons red wine vinegar
2 tablespoons arrowroot (optional)
2 tablespoons Water (optional)
Instructions
Set your Instant Pot to the Sauté setting. When display
reads “hot”, heat the butter/ghee and sauté the onions, celery,
and carrots for 2 minutes, or until softened.
Add beef bone broth, tomatoes, bay leaves, thyme,
rosemary, salt, and peppercorns and stir.
Add in the oxtails.
Using the Manual setting on the Instant Pot, adjust to
high pressure and set to cook for 30 minutes. When time is up, allow
pressure to naturally release.
Skim off any excess fat, remove the bay leaves and
peppercorns and add the red wine vinegar.
If you wish to thicken the ragout, blend the arrowroot
into 2 tablespoons of water. Bring the ragout to a boil on the Sauté
setting and stir in the arrowroot mixture.
Boil gently, stirring constantly until the ragout has
thickened, about 2 minutes. Serve and enjoy!
4 tablespoons Dijon mustard or stone ground mustard
4 tablespoons nutritional yeast optional
Instructions
Place all ingredients except for the plant milk,
mustard and nutritional yeast (if using), in the Instant Pot.
Select Manual function and cook on high pressure for 6
minutes. When time is up, release pressure.
Add the almond milk, mustard and nutritional yeast.
Puree with an immersion blender right in the pot until
smooth.
This soup is delicious served over black, red or wild
rice, or alone.
Thai Coconut Carrot Soup
Preparation Time
15 minutes
Cook Time
25 minutes
Serving
6 servings
Ingredients
1 tablespoon coconut oil
1 small onion peeled and diced
1 pound carrots peeled and diced
2 cloves garlic minced
1 tablespoon Thai red curry paste
4 cups vegetable broth
1 teaspoon honey
1 cup coconut milk canned
1 tablespoon lime juice
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
1/2 teaspoon black pepper ground
1/4 cup basil fresh and julienned, plus 3 tablespoons
for garnish
Instructions
Press the Saute button on the Instant Pot. When display
reads ‘hot”, add and heat the coconut oil.
Add the onion and carrots. Saute for 3–5 minutes until
onions are translucent.
Add the garlic and curry paste. Continue to saute for 1
minute.
Add remaining ingredients, except 3 tablespoons basil.
Lock the lid.
Press the Soup button and adjust time to 20 minutes.
When timer beeps, let pressure release naturally for 10 minutes. Quick
release any additional pressure until float valve drops and then unlock
lid.
In the Instant Pot, puree soup with an immersion
blender, or use a stand blender and puree in batches.
Ladle into bowls, garnish each bowl with 1/2 tablespoon
basil, and serve warm. Enjoy!
Minestrone Soup
Prep Time
5 minutes
Cook Time
15 minutes
Serving
4-6 servings
Ingredients
1/2 cup yellow onion chopped
2 cloves garlic minced
1/2 cup Zucchini chopped
1/2 red bell pepper diced (about 1/2 cup)
1 cup green beans fresh, string removed and cut into thirds
1 cup Eggplant cut into cubes
1 stalk celery diced
1/2 cup carrot chopped
1 small russet potato diced
1/4 cup parsley chopped
15.5 ounce garbanzo beans rinsed and drained well, 1 can.
12 ounce tomatoes diced, 1 can
2 teaspoons basil dried
2 teaspoons oregano
10 turns black pepper
1 teaspoon salt
3 cups of water
Instructions
Prep and measure out all of the ingredients first. This
will make it super easy to throw together.
Press Sauté on your Instant Pot and let the inner pot
heat up for 2 minutes.
Add all of the ingredients, except for the water and
sauté for 5 minutes, stirring regularly so that nothing sticks to the
bottom of the pot (onion, garlic, zucchini, bell pepper, green beans,
eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano,
black pepper and salt). Add just a splash of water if the veggies start to
stick.
Turn off the Instant Pot, add the water and stir. Lock
the lid into place, making sure the nozzle is in the sealing position.
Use the Manual setting and set the timer for 10
minutes. When time is up, use the natural release method. When all of the
pressure is out of the Instant Pot, take off the lid and allow to cool.
Pickled Carrot Soup
with Bacon
Preparation Time
20 minutes
Cook Time
4 minutes
Serving
6 servings
Ingredients
2 pounds carrots peeled, (optional) a couple small
heirloom carrots
4 cups broth duck broth recommended
1/2 yellow onion finely chopped
1/2 pack bacon cut into 1/4 inch pieces
salt to taste
maple syrup to taste (1-2 tablespoons)
1/2 cup apple cider vinegar add gradually, tasting as
you go. It should be somewhat vinegary but not over-powering
White vinegar (as needed)
Instructions
Cook onions and bacon together in a frying pan until
bacon is cooked but soft, and onions are translucent.
Slice 2 heirloom carrots (or the skinny end of a couple
carrots) as thin as you are able. Put these into a small bowl or cup and
add enough white vinegar to cover them. Let these pickle until the soup is
finished.
Chop remaining carrots into 1 inch long pieces.
Put broth and chopped carrots into the Instant Pot, set
to manual (high) for 4 minutes. When time is up, use natural pressure
release.
Once cooked, use an immersion blender to break down the
carrots into a smooth soup.
Stir in onions and bacon, add salt, apple cider
vinegar, and maple syrup to taste.
Serve topped with some of the pickled carrots. Enjoy!
Paleo Beet Borscht
Preparation Time
20 minutes
Cook Time
45 minutes
Serving
8 servings
Ingredients
8 cups beets
1/2 cup celery diced
1/2 cup carrots diced
2 cloves garlic diced
1 medium onion diced
3 cups cabbage shredded
6 cups stock (beef, chicken or veggie)
1 bay leaf
1 tablespoon salt
1/2 tablespoon thyme
1/4 cup dill fresh, chopped
1/2 cup coconut yogurt plain, or sour cream, optional
Instructions
Place washed beets in a steamer in the Instant Pot with 1 cup of water.
Steam for 7 minutes, quick release, and drop into an ice bath, the skins will slip right off. Dice.
Put the beets, carrots, celery, garlic, onions, cabbage, bay leaf, stock, salt and thyme in the Instant Pot.
Press the “Soup” setting on the Instant Pot, adjusting the time to 45 minutes.
When time is up, allow a natural pressure release to prevent soup from splattering.
Spoon into bowls adding a dollop of dairy free coconut yogurt or sour cream and garnishing with fresh dill. Enjoy.
