Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting and satisfying dish ideal for the chilly fall season. This luscious, velvety soup combines the rich flavors of ripe tomatoes with fresh basil and a hint of cream, making it perfect for a cozy dinner or a warm lunch. Plus, using an Instant Pot allows for quick preparation while still achieving deep flavors.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 4 cloves, minced |
| Canned crushed tomatoes | 2 cans (28 oz each) |
| Vegetable broth | 2 cups |
| Fresh basil leaves | 1 cup, chopped |
| Heavy cream | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Parmesan cheese (optional) | For garnish |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat the olive oil. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the canned crushed tomatoes, vegetable broth, and season with salt and black pepper. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release of pressure. Stir in the fresh basil and heavy cream.
- Use an immersion blender to blend the soup until smooth. Adjust seasoning if needed.
- Serve hot, garnished with Parmesan cheese if desired. Enjoy!
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Hearty Beef and Barley Soup
Hearty Beef and Barley Soup is a warming and robust dish, perfect for fall when the air turns crisp and the leaves begin to fall. Packed with tender chunks of beef, wholesome barley, and a medley of vegetables, this soup is not only filling but also nutritious. The Instant Pot makes preparation a breeze, allowing you to enjoy this comforting meal on even the busiest of days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Beef chuck, cubed | 1.5 pounds |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Beef broth | 6 cups |
| Pearl barley | 1 cup |
| Bay leaves | 2 |
| Fresh thyme | 1 teaspoon, chopped |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat the olive oil. Add the cubed beef and brown on all sides.
- Stir in the chopped onion, carrots, celery, and minced garlic; cook until the vegetables are slightly softened.
- Add the beef broth, pearl barley, bay leaves, thyme, salt, and black pepper. Close the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
- Once the cooking time is complete, perform a quick release of pressure. Remove bay leaves and adjust seasoning if necessary.
- Serve hot, enjoying the hearty flavors of this nourishing soup!
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Potato Leek Soup
Potato Leek Soup is a creamy and comforting dish that embodies the flavors of fall. With its smooth texture and subtle sweetness from the leeks, this soup is perfect for warming up on chilly evenings. The Instant Pot simplifies the cooking process, allowing you to enjoy this deliciously hearty soup in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Leeks | 2 medium, chopped |
| Potatoes | 3 medium, diced |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Chives (for garnish) | Optional, chopped |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat the olive oil. Add the chopped leeks and cook until softened.
- Stir in the diced potatoes and minced garlic; cook for an additional minute.
- Pour in the vegetable broth, season with salt and black pepper, then close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release of pressure. Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning if needed. Serve hot, garnished with chopped chives if desired!
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Chicken Tortilla Soup
Chicken Tortilla Soup is a flavorful and hearty dish that perfectly embodies the essence of fall. This vibrant soup features tender chicken, beans, corn, and spices, topped with crispy tortilla strips for added texture. The Instant Pot makes preparing this comforting meal quick and easy, making it a wonderful option for gatherings or cozy family dinners.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Spices (cumin, chili powder) | 1 tablespoon each |
| Diced tomatoes (canned) | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Cooked chicken | 2 cups, shredded |
| Black beans (canned) | 1 can (15 oz), drained |
| Corn (frozen or canned) | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Tortilla strips | For topping |
| Avocado (for garnish) | Optional, diced |
| Fresh cilantro (for garnish) | Optional, chopped |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add chopped onion and garlic, cooking until softened.
- Stir in cumin and chili powder, then add diced tomatoes and chicken broth. Mix well.
- Add shredded chicken, black beans, and corn, then season with salt and black pepper. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once done, perform a quick release of pressure, stir the soup, and adjust seasoning if needed.
- Serve hot, topped with tortilla strips, diced avocado, and fresh cilantro if desired!
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Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is a warm and comforting dish that perfectly captures the essence of fall with its sweet and savory flavors. The combination of roasted butternut squash and tart apples creates a creamy, luscious texture, while warming spices add depth and warmth—making it an ideal choice for chilly evenings. The Instant Pot simplifies the cooking process, allowing you to enjoy this delightful soup in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Butternut squash | 1 medium, peeled and cubed |
| Apple | 1 large, peeled and diced |
| Vegetable broth | 4 cups |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh thyme (for garnish) | Optional, chopped |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add chopped onion and garlic, cooking until softened.
- Stir in the cubed butternut squash and diced apple, followed by the vegetable broth, cinnamon, nutmeg, salt, and black pepper.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Once the cooking time is complete, perform a quick release of pressure.
- Blend the soup until smooth using an immersion blender or in batches with a countertop blender. If desired, stir in heavy cream for added richness.
- Serve hot, garnished with fresh thyme. Enjoy!
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Lentil and Vegetable Soup
Lentil and Vegetable Soup is a hearty and nutritious dish that makes for a perfect fall meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only satisfying but also a great way to warm up on cooler days. Using the Instant Pot, you can prepare this comforting soup in a fraction of the time, making it an ideal addition to your autumn kitchen repertoire.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Green or brown lentils | 1 cup |
| Vegetable broth | 6 cups |
| Diced tomatoes | 1 can (14.5 ounces) |
| Spinach or kale | 2 cups, chopped |
| Ground cumin | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon (optional) |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add chopped onion, carrots, and celery, cooking until softened.
- Stir in minced garlic, lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and black pepper.
- Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Once cooking is complete, perform a natural release for 10 minutes, then quick release any remaining pressure.
- Stir in the chopped spinach or kale and let it wilt before serving. Add lemon juice if desired for brightness. Enjoy!
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Mushroom Stroganoff Soup
Mushroom Stroganoff Soup is a creamy and rich dish that combines the earthy flavors of mushrooms with the comforting essence of traditional Stroganoff, perfect for fall. This soup is both filling and satisfying, making it an ideal dish for cozy evenings. Using the Instant Pot greatly cuts down on cooking time while maintaining all the delicious flavors and textures you crave.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Mushrooms | 16 ounces, sliced |
| Vegetable broth | 4 cups |
| Soy sauce | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream or coconut milk | 1 cup |
| Fresh parsley | ¼ cup, chopped (for garnish) |
| Egg noodles or pasta | 2 cups (optional, cooked separately) |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add chopped onion and sauté until translucent, then stir in minced garlic and sliced mushrooms until the mushrooms are browned.
- Add vegetable broth, soy sauce, Worcestershire sauce, thyme, salt, and black pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once cooking is completed, perform a quick release of pressure. Stir in the heavy cream or coconut milk until well blended.
- If using, add in the cooked egg noodles or pasta, stirring to combine. Garnish with fresh parsley before serving. Enjoy!
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Spicy Sausage and Kale Soup
Spicy Sausage and Kale Soup is a hearty and comforting dish that combines the robust flavors of spicy sausage with the nutritious crunch of kale. This soup is perfect for fall, as it warms you up with each spoonful while providing a delicious blend of flavors. The Instant Pot allows for quick preparation and deep infusion of taste, making it a go-to meal for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Italian sausage (spicy) | 1 pound |
| Onion | 1 medium, chopped |
| Garlic | 4 cloves, minced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Vegetable broth or chicken broth | 6 cups |
| Kale | 4 cups, chopped |
| Canned diced tomatoes (with juice) | 1 can (14.5 ounces) |
| Red pepper flakes | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add the spicy sausage and cook until browned; break it apart with a spoon as it cooks.
- Add chopped onion, minced garlic, diced carrots, and diced celery, sautéing until the vegetables are softened.
- Pour in the broth, and add the kale, canned tomatoes, red pepper flakes, salt, and black pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of pressure. Stir in the lemon juice before serving. Enjoy!
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Corn Chowder
Corn Chowder is a creamy and satisfying soup that celebrates the sweet flavors of fresh corn, making it a delightful choice for fall. This dish combines tender potatoes, savory onions, and a hint of spices, all brought together with a rich, velvety base. The Instant Pot makes it easy to prepare this comforting chowder quickly, allowing you to enjoy a warm bowl in no time.
| Ingredients | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Potatoes | 2 medium, diced |
| Corn (fresh or frozen) | 4 cups |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Green onions (for garnish) | 2, sliced |
Cooking Steps:
- Set the Instant Pot to the sauté function and melt the butter. Add the chopped onion and minced garlic; sauté until the onion is translucent.
- Add diced potatoes, corn, vegetable broth, thyme, salt, and black pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Once cooking is completed, perform a quick release of pressure. Stir in the heavy cream until incorporated.
- Serve hot, garnished with sliced green onions. Enjoy!
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Chicken Noodle Soup
Chicken Noodle Soup is a classic comfort food that warms both the body and soul, making it an essential dish for fall. This hearty soup features tender chicken, hearty vegetables, and al dente noodles, all simmered in a flavorful broth. The Instant Pot greatly simplifies the process, allowing you to whip up this comforting meal in a fraction of the time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, sliced |
| Celery | 2 stalks, sliced |
| Garlic | 3 cloves, minced |
| Chicken breast (boneless) | 1 pound |
| Chicken broth | 6 cups |
| Egg noodles | 2 cups |
| Thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Parsley (for garnish) | 2 tablespoons, chopped |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add onion, carrots, and celery; sauté until vegetables are softened.
- Stir in minced garlic and cook for another minute.
- Add chicken breast, chicken broth, egg noodles, thyme, bay leaf, salt, and black pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of pressure. Remove the chicken, shred it, and return it to the pot.
- Adjust seasoning if needed and serve hot, garnished with chopped parsley. Enjoy!
Italian Wedding Soup
Italian Wedding Soup is a delightful, comforting dish that combines small meatballs, tender greens, and pasta in a savory broth. This beloved Italian-American classic is particularly popular during the cooler months, making it a perfect addition to your fall dining. The Instant Pot makes it easy to prepare this nourishing soup quickly while still allowing the flavors to meld beautifully.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Carrots | 2 medium, diced |
| Chicken broth | 6 cups |
| Meatballs (deli or homemade) | 1 pound |
| Escarole or spinach | 4 cups, chopped |
| Orzo pasta | 1 cup |
| Parmesan cheese | For serving |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Set the Instant Pot to the sauté function and heat olive oil. Add chopped onion, minced garlic, and diced carrots; sauté until softened.
- Pour in chicken broth and add the meatballs. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Once cooking is complete, perform a quick release of pressure, then open the lid. Add the chopped greens and orzo pasta; stir.
- Close the lid again and set to high pressure for an additional 3 minutes.
- Once done, perform a quick release of pressure, adjust salt and pepper to taste, and serve hot, garnished with Parmesan cheese. Enjoy!
