#Soup in Instant Pot

[everybody-loves-to-eat]

Instant Pot Taiwanese Beef Noodle Soup

[vegan-nom-noms]

Instant Pot Vegan Enchilada Soup

[disaster-kitchen]

disaster kitchen, "what the fuck is in the fridge/freezer" edition, aka save me instant pot...instant pot, save me...

every time we roast a chicken or get a rotisserie from the store, the carcass goes in the freezer, along with any veggie scraps we remember to save.

this was:

2 chicken carcasses (including skin because I'm lazy)

a hand of ginger root, because the local bulk food store was selling it for $3/lb

1 bunch of slightly wilted green onions

a generous scoop of the minced garlic that comes in a jar

some frozen roasted jalapeños that lived in the freezer???? when did those come from

a bag of baby carrots? why do we even have those????????

splash of soy/tamari sauce

Throw into the pressure cooker and fill to the liquid max line with water. pressure cook for 30-40 minutes- usually I do 40 but we got impatient at the 35 minute mark.

rapid release, then ladle your delicious chicken broth over some instant noodles. Garnish with more wilted green onions and a baby bok choy that was wedged between the eggs and the half and half in the fridge. I also added a fuckton of my new favorite chili crisp (Mr. Bing).

Strain the rest of the broth out and idk make more soup with it later or just drink it out of a mug with a dash of cayenne, some msg, and a splash of lime juice. it's dark and sad outside, drink some broth about it.

[tanasha-not-yet]

do you like soup

actually that's a stupid question who doesn't like soup

what soup do you like

shoutout to borsch fr gotta be one of my favourite soups

[unganseylike]

the “im hanging on by a thread” “im telling you you gotta try apricot jam that thread will turn into a rope” is me with miso paste. my friend casually mentioned one day that her go-to easy vegetarian meal was miso soup and i was like making miso soup isnt easy (or vegetarian) you got to deal with the dashi and its a whole thing. she said well i mean i just use the miso and some tofu. truly a life changing interaction. now whenever i am sad and need easy hearty meal i make a bare bones miso soup…this has perhaps been a pillar holding me up this year

[omnivorescookbook]

Lanzhou Beef Noodle Soup (兰州拉面) Lanzhou beef noodle soup features springy noodles, melt-in-your-mouth beef, a bit of homemade fresh chili oil, and a rich broth.

Recipe: https://omnivorescookbook.com/recipes/lanzhou-beef-noodles

[pressurecookrecipes]

Get Recipe: Instant Pot Beef Barley Soup

Love to cozy up with a warm bowl of Instant Pot Beef Barley Soup. Packed with deliciously rich layers of flavors & textures - made with healthy pantry ingredients.

[clatterbane]

Tonight's extra-easy plan. I realized we had 2 boxes of the dried peas and everything else needed for it, so Pea Soup Thursday it is!

I did put half a box (so around 500g/around a lb.) of the peas on to soak before I went to bed. And I thought I would save at least an hour--and some sticking to the pot!--by cooking the soup in the Instant Pot.

(Auto-translated link, because I'm lazy that way. Nothing looked super blatantly wrong.)

A whole pack of bacon automatically sounds like overkill to me, but yeah the standard pack size here is pretty small so it should be fine. The one I have there is 140g/5 oz.

Gotta say, the Swedish style pea soup still sounds pretty minimalist to me, but it is tasty. This particular recipe is going particularly minimalist on the seasonings, and I do think I'll also throw in some marjoram and a bay leaf--even if I'm still not tasting well enough to maybe even be able to notice the difference. Also planning to fry the onion a little in the bacon pan, for the extra taste.

This isn't going to be totally a one pot deal, since I would want to cook the bacon in a skillet anyway. But, still pretty simple.

Speaking of simple, I think we'll just have to make do without the crepe-type pancakes. Again. I did consider making some, but I don't really feel like it. It's rare that anyone around here does feel like it. I don't actually recall the Household Swede ever turning any out when he's made pea soup. I haven't tried them in the same meal yet. Reminded to make some separately at some point, though!

[crisp-autumnal-air]

Cozy Autumn Wild Rice Soup

via Gimme Some Oven

This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options below for the cream sauce version.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings 1x

Ingredients

6 cups vegetable stock (or chicken stock)

1 cup uncooked wild rice*

8 ounces baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 large (about 1 pound) sweet potato, peeled and diced

1 small white onion, peeled and diced

1 bay leaf

1 1/2 tablespoon Old Bay seasoning

1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

2 large handfuls of kale, roughly chopped with thick stems removed

fine sea salt and freshly-cracked black pepper

Instructions

Instant Pot (Pressure Cooker) Method:

Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.

Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.

Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve. Serve warm and enjoy!

Stovetop Method:

Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Serve. Serve warm and enjoy!

[supercantaloupe]

tjs pre prepped veggie kits are a game changer

[simplyghosting]

What do you mean the heat index is 110f with a humidity of 90%+

[theramenrater]

yip yip yip

[vegan-nom-noms]

Instant Pot Cabbage Soup

[yourfoodiedesires]

Instant Pot Pho | Damn Delicious

Follow To Explore The Foodie In You

[saltandlavenderblog]

Instant Pot hamburger soup recipe

[cdnfoodie]

Taiwanese beef noodle soup (Instant Pot)

Recipe from https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

Substituted 2lbs beef short ribs for the beef shank. I boiled the meat in water for about 4 min and rinsed in cool water before adding to the Instant Pot, and cut pressure cooking time to 50 minutes.

Couldn't find a ready-made spice packet so I made my own as instructed in the recipe; I was able to find disposable spice pouches at my local HMart.

For the noodles, I followed the basic recipe from Hetty McKinnon's cookbook, To Asia, With Love.

(briefly, mix 450g all-purpose flour, 2 tsp salt, 225ml room temperature water until a dough forms. Knead and let rest before cutting/pulling.)

Recipe can also be found here: https://www.thekitchn.com/hetty-mckinnon-hand-pulled-noodle-recipe-23136115

Overall it was delicious! (although TBD how close I got to the real thing; will be heading to Taiwan in February 2024 so I can compare!) Very flavorful, a little spicy from the Sichuan peppercorns, and the meat was fall-off-the-bone tender. The noodles were easier than I expected! Letting the dough rest was important to get it soft enough to easily pull.