Effortless Instant Pot Cream of Vegetable Soup: A Comforting and Nutritious Recipe
Creamy, comforting, and packed with vegetables, this Instant Pot Cream of Vegetable Soup is the perfect healthy meal for a chilly day (or any day, really!). It’s incredibly easy to make, thanks to the magic of the Instant Pot, and can be customized to use whatever vegetables you have on hand. This recipe is naturally gluten-free and can easily be made vegan. Say goodbye to hours of simmering and hello to a delicious, nutritious soup in under an hour!
## Why You’ll Love This Instant Pot Cream of Vegetable Soup
* **Quick and Easy:** The Instant Pot drastically reduces cooking time compared to traditional stovetop methods.
* **Healthy and Nutritious:** Packed with a variety of vegetables, this soup is loaded with vitamins, minerals, and fiber.
* **Customizable:** Feel free to swap out vegetables based on your preferences and what’s in season.
* **Budget-Friendly:** Using readily available and often inexpensive vegetables makes this a cost-effective meal.
* **Versatile:** Enjoy it as a light lunch, a hearty dinner, or a comforting side dish.
* **Great for Meal Prep:** Makes a large batch that’s perfect for meal prepping throughout the week.
* **Kid-Friendly:** Even picky eaters will enjoy the creamy texture and mild flavor (sneak in extra veggies!).
* **Freezer-Friendly:** This soup freezes beautifully, making it a great option for busy weeknights.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. This recipe is flexible, so feel free to adjust quantities and substitute vegetables as needed. The beauty of vegetable soup is that there are really no rules!
* **Aromatics:**
* 1 tablespoon olive oil (or other cooking oil)
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* **Vegetables (about 4-5 cups total):**
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 russet potato, peeled and diced
* 1 sweet potato, peeled and diced
* 1 zucchini, chopped
* 1 yellow squash, chopped
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1/2 cup frozen peas (optional)
* 1/2 cup frozen corn (optional)
* **Liquid & Flavor:**
* 4 cups vegetable broth (low-sodium preferred)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and black pepper to taste
* **Creaminess:**
* 1/2 cup heavy cream (or coconut milk for a vegan option)
* **Optional Garnishes:**
* Fresh parsley, chopped
* Croutons
* Shredded cheese (optional)
* A swirl of olive oil
## Equipment You’ll Need
* Instant Pot (6-quart or larger)
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Immersion blender (optional, but recommended for a smooth soup)
## Step-by-Step Instructions: Making Instant Pot Cream of Vegetable Soup
Now for the fun part – making the soup! Follow these detailed instructions for a perfect bowl of creamy vegetable goodness every time.
**Step 1: Sauté the Aromatics**
* Turn your Instant Pot to the “Sauté” function.
* Add the olive oil to the pot. Once the oil is heated, add the chopped onion and cook for about 3-5 minutes, or until softened and translucent.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 2: Add the Vegetables**
* Add the carrots, celery, potato, sweet potato, zucchini, yellow squash, broccoli, and cauliflower to the Instant Pot.
* Stir well to combine the vegetables with the sautéed onions and garlic.
**Step 3: Add Broth and Seasonings**
* Pour in the vegetable broth, ensuring that the vegetables are mostly submerged. You may need to add a little more broth if necessary.
* Add the dried thyme, dried rosemary, and red pepper flakes (if using).
* Season generously with salt and black pepper to taste. Remember that you can always add more seasoning later.
**Step 4: Pressure Cook**
* Close the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes.
* The Instant Pot will take some time to come to pressure before the cooking time begins.
**Step 5: Natural Pressure Release (NPR)**
* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means letting the pressure release on its own without manually opening the valve.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by manually turning the pressure release valve to the “Venting” position. Be cautious of the hot steam.
**Step 6: Blend the Soup**
* **Option 1: Using an Immersion Blender:** Carefully insert an immersion blender into the Instant Pot and blend the soup until smooth and creamy. Be careful to avoid splattering hot soup. You can blend it to your desired consistency – some people prefer a completely smooth soup, while others like a little bit of texture.
* **Option 2: Using a Regular Blender:** If you don’t have an immersion blender, you can use a regular blender. However, it’s crucial to let the soup cool slightly before blending to avoid pressure buildup in the blender. Carefully transfer the soup in batches to the blender, filling it no more than halfway full. Secure the lid tightly and cover it with a towel. Start blending on low speed and gradually increase to high speed until smooth. Pour the blended soup into a separate bowl or pot.
**Step 7: Add Cream (or Coconut Milk)**
* Stir in the heavy cream (or coconut milk for a vegan option) into the blended soup.
* If using frozen peas or corn, add them now and stir until heated through.
* Taste and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking.
**Step 8: Serve and Enjoy!**
* Ladle the creamy vegetable soup into bowls.
* Garnish with fresh parsley, croutons, shredded cheese (if desired), or a swirl of olive oil.
* Serve immediately and enjoy the comforting warmth of your homemade Instant Pot Cream of Vegetable Soup!
## Tips and Tricks for the Best Instant Pot Cream of Vegetable Soup
* **Don’t Overfill the Instant Pot:** Make sure not to fill the Instant Pot past the maximum fill line to ensure proper pressure cooking.
* **Cut Vegetables into Similar Sizes:** This ensures that all the vegetables cook evenly.
* **Adjust Cooking Time Based on Vegetable Size:** If you cut the vegetables into smaller pieces, you may need to reduce the cooking time by a minute or two.
* **Sautéing is Key:** Don’t skip the sautéing step! Sautéing the onions and garlic before pressure cooking adds depth of flavor to the soup.
* **Use High-Quality Broth:** The quality of the vegetable broth will significantly impact the flavor of the soup. Use a good-quality, low-sodium broth for the best results.
* **Adjust the Creaminess:** Add more or less cream (or coconut milk) to achieve your desired level of creaminess.
* **Add a Touch of Acid:** A squeeze of lemon juice or a splash of apple cider vinegar can brighten up the flavor of the soup.
* **Don’t Be Afraid to Experiment:** Feel free to add other vegetables or herbs to customize the soup to your liking. Some great additions include mushrooms, spinach, kale, or basil.
* **Thin the Soup if Necessary:** If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency.
## Variations and Substitutions
This recipe is incredibly versatile, and there are countless ways to customize it to your preferences. Here are a few ideas:
* **Vegan Cream of Vegetable Soup:** Substitute the heavy cream with coconut milk, cashew cream, or even a blended white bean puree for a creamy vegan option.
* **Spicy Cream of Vegetable Soup:** Add a pinch of cayenne pepper, a dash of hot sauce, or a chopped jalapeno pepper for a spicy kick.
* **Cheesy Cream of Vegetable Soup:** Stir in a cup of shredded cheddar cheese, Monterey Jack cheese, or Parmesan cheese after blending the soup.
* **Roasted Vegetable Cream of Vegetable Soup:** Roast the vegetables in the oven before adding them to the Instant Pot for a richer, more complex flavor.
* **Curried Cream of Vegetable Soup:** Add a teaspoon of curry powder or garam masala to the soup for a warm and aromatic flavor.
* **Add Protein:** Add cooked chicken, chickpeas, or lentils to the soup for a more substantial meal.
* **Different Herbs:** Experiment with different herbs, such as oregano, parsley, or chives, to change the flavor profile of the soup.
* **Use Different Vegetables:** Try adding butternut squash, parsnips, or turnips for a different twist.
## Serving Suggestions
This Instant Pot Cream of Vegetable Soup is delicious on its own, but here are a few serving suggestions to elevate your meal:
* **With Crusty Bread:** Serve with a side of crusty bread for dipping into the creamy soup.
* **With a Grilled Cheese Sandwich:** Pair it with a grilled cheese sandwich for a classic comfort food combination.
* **As a Starter:** Serve it as a starter to a larger meal.
* **With a Salad:** Enjoy it with a side salad for a light and healthy lunch.
* **With a Dollop of Sour Cream or Yogurt:** Add a dollop of sour cream or Greek yogurt for extra creaminess and tang.
## Storage Instructions
* **Refrigerating:** Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
* **Freezing:** Let the soup cool completely before transferring it to a freezer-safe container. Leave some headspace in the container as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Reheating Instructions
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, stirring occasionally, until heated through.
## Nutritional Information (Approximate, per serving)
* Calories: Approximately 200-250
* Protein: 5-7g
* Fat: 10-15g
* Carbohydrates: 20-25g
* Fiber: 5-7g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Instant Pot Cream of Vegetable Soup Recipe Card
**Yields:** 6-8 servings
**Prep Time:** 15 minutes
**Cook Time:** 25 minutes (includes pressure building and release)
**Ingredients:**
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 russet potato, peeled and diced
* 1 sweet potato, peeled and diced
* 1 zucchini, chopped
* 1 yellow squash, chopped
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1/2 cup frozen peas (optional)
* 1/2 cup frozen corn (optional)
* 4 cups vegetable broth
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon red pepper flakes (optional)
* Salt and black pepper to taste
* 1/2 cup heavy cream (or coconut milk)
* Optional garnishes: fresh parsley, croutons, shredded cheese, olive oil
**Instructions:**
1. Turn Instant Pot to “Sauté”. Add oil, then onion and cook until softened. Add garlic and cook until fragrant.
2. Add carrots, celery, potato, sweet potato, zucchini, yellow squash, broccoli, and cauliflower. Stir well.
3. Pour in vegetable broth. Add thyme, rosemary, red pepper flakes (if using), salt, and pepper.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” or “Pressure Cook” for 10 minutes.
5. Allow a 10-minute natural pressure release, then manually release any remaining pressure.
6. Blend the soup with an immersion blender or carefully in batches in a regular blender.
7. Stir in heavy cream (or coconut milk) and frozen peas/corn (if using). Taste and adjust seasoning.
8. Ladle into bowls and garnish as desired. Serve hot and enjoy!
## Conclusion
This Instant Pot Cream of Vegetable Soup is a winner! It’s a quick, easy, and healthy way to enjoy a comforting bowl of soup packed with nutrients. The flexibility of the recipe allows you to use whatever vegetables you have on hand, making it a budget-friendly and adaptable meal. Whether you’re looking for a light lunch, a hearty dinner, or a meal prep staple, this soup is sure to become a favorite. So, grab your Instant Pot and get cooking!