Creamy Pumpkin Soup
Creamy Pumpkin Soup is the perfect comforting dish to embrace the flavors of fall. The Instant Pot makes this recipe incredibly easy and quick, allowing you to enjoy a rich, velvety soup loaded with the goodness of pumpkin, spices, and cream. Ideal as a starter or a cozy meal on a chilly day, this soup will warm you from the inside out.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Carrot | 1 large, diced |
| Celery | 2 stalks, diced |
| Pumpkin puree | 15 ounces (canned or fresh) |
| Vegetable broth | 4 cups |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream or coconut milk | 1 cup |
| Fresh parsley | For garnish |
Cooking Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the pumpkin puree, vegetable broth, ground cinnamon, nutmeg, salt, and pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once completed, perform a quick release.
- Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in heavy cream or coconut milk, and adjust salt and pepper as necessary.
- Serve hot, garnished with fresh parsley. Enjoy your delightful creamy pumpkin soup!
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Hearty Potato Leek Soup
Hearty Potato Leek Soup is a warm and satisfying dish that perfectly embodies the essence of fall. This comforting soup combines the earthiness of potatoes with the mild sweetness of leeks, resulting in a creamy and delicious bowlful that’s great for lunch or dinner. The Instant Pot makes preparing this nutritious soup a breeze, giving you more time to enjoy the cozy flavors of the season.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Leeks | 2 large, sliced |
| Garlic | 3 cloves, minced |
| Potatoes | 4 medium, peeled and diced |
| Vegetable broth | 4 cups |
| Thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream | 1 cup (optional) |
| Fresh chives | For garnish |
Cooking Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Add the sliced leeks and minced garlic, sautéing until softened, about 5 minutes.
- Add the diced potatoes, vegetable broth, thyme, bay leaf, salt, and pepper, stirring to combine.
- Close the lid, seal the vent, and cook on high pressure for 10 minutes. After cooking, perform a quick release.
- Use an immersion blender to purée the soup to your desired consistency, or carefully blend in batches.
- For a creamier texture, stir in heavy cream if desired, and adjust seasoning as needed.
- Serve hot, garnished with fresh chives, and enjoy your hearty potato leek soup!
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Classic Butternut Squash Soup
Classic Butternut Squash Soup is a velvety and smooth dish that perfectly captures the flavors of fall. This delightful soup combines the natural sweetness of roasted butternut squash with the warmth of spices, resulting in a comforting, nutritious meal. The Instant Pot streamlines the cooking process, allowing you to savor the rich flavors without spending too much time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Butternut squash | 1 large, peeled and cubed |
| Vegetable broth | 4 cups |
| Sage | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream | 1 cup (optional) |
| Pumpkin seeds | For garnish |
Cooking Instructions
- Set your Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
- Add the cubed butternut squash, vegetable broth, sage, nutmeg, salt, and pepper. Stir to combine.
- Close the lid, seal the vent, and cook on high pressure for 15 minutes. After cooking, perform a quick release.
- Use an immersion blender to purée the soup to your desired consistency, or carefully blend in batches.
- For a creamier texture, stir in heavy cream if desired, and adjust seasoning as needed.
- Serve hot, garnished with pumpkin seeds, and enjoy your classic butternut squash soup!
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Spicy Chili Con Carne
Spicy Chili Con Carne is a hearty and flavorful dish perfect for warming you up on chilly fall evenings. This Instant Pot version infuses traditional chili flavors with the convenience of pressure cooking, allowing for tender beef and rich flavors in a fraction of the time. Packed with protein and spices, this chili is sure to be a crowd-pleaser at any gathering.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 4 cloves, minced |
| Ground beef | 1 pound |
| Red bell pepper | 1, diced |
| Canned diced tomatoes | 1 can (14.5 ounces) |
| Tomato sauce | 1 can (8 ounces) |
| Kidney beans | 1 can (15 ounces), drained and rinsed |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Optional toppings (cheese, sour cream, cilantro) | As desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.
- Add the ground beef, breaking it up, and cook until browned.
- Stir in the diced red bell pepper, canned tomatoes, tomato sauce, kidney beans, and all spices. Mix well to combine.
- Close the lid, seal the vent, and cook on high pressure for 15 minutes. After cooking, perform a quick release.
- Taste and adjust seasoning as needed. Serve hot, topped with your choice of optional toppings. Enjoy your spicy chili con carne!
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Rustic Vegetable Soup
Rustic Vegetable Soup is a wholesome and nourishing dish that embodies the essence of fall. Packed with seasonal vegetables and fragrant herbs, this hearty soup is not only easy to make in the Instant Pot but also perfect for a cozy dinner. It’s an excellent way to enjoy the bountiful produce of the season while keeping things healthy and comforting.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Potatoes | 2 medium, diced |
| Zucchini | 1 medium, diced |
| Canned diced tomatoes | 1 can (14.5 ounces) |
| Vegetable broth | 4 cups |
| Dried thyme | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Chopped, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion, carrots, and celery, cooking until the vegetables are softened, about 4-5 minutes. Add the minced garlic and sauté for another minute.
- Stir in the diced potatoes, zucchini, canned tomatoes, vegetable broth, thyme, basil, salt, and black pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 10 minutes. After cooking, perform a quick release.
- Taste and adjust seasoning if needed, then serve hot, garnished with chopped fresh parsley. Enjoy your rustic vegetable soup!
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Savory Chicken Noodle Soup
Savory Chicken Noodle Soup is a classic comfort food that warms the heart and soul, especially during the chilly fall months. This dish combines tender chicken, hearty noodles, and a medley of vegetables in a rich, flavorful broth. It’s quick and easy to prepare in the Instant Pot, making it a perfect go-to recipe for busy weeknights or cozy gatherings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Chicken breast | 1 pound, boneless and skinless |
| Chicken broth | 6 cups |
| Egg noodles | 2 cups |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Chopped, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion, carrots, and celery, cooking until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the chicken breast, chicken broth, egg noodles, thyme, rosemary, salt, and black pepper. Stir to combine.
- Close the lid, seal the vent, and cook on high pressure for 8 minutes. After cooking, perform a quick release.
- Remove the chicken breast, shred it with two forks, and return it to the soup. Stir everything well and garnish with chopped fresh parsley before serving. Enjoy your savory chicken noodle soup!
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Lentil and Sausage Soup
Lentil and Sausage Soup is a hearty and nutritious dish that’s perfect for the fall season. The combination of protein-rich lentils, savory sausage, and a variety of vegetables creates a filling meal that warms you from the inside out. This recipe is easy to make in the Instant Pot, allowing the flavors to meld together beautifully while keeping the cooking time short.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Italian sausage | 1 pound, casings removed |
| Lentils (dried) | 1 cup |
| Vegetable broth | 4 cups |
| Diced tomatoes (canned) | 1 can (14.5 ounces) |
| Bay leaf | 1 |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh spinach (for garnish) | Optional, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion, carrots, and celery, cooking until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Italian sausage, breaking it apart as it cooks until browned.
- Stir in the lentils, vegetable broth, diced tomatoes, bay leaf, thyme, salt, and black pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 15 minutes. After cooking, perform a natural release for 10 minutes, then follow with a quick release.
- Remove the bay leaf before serving, and garnish with fresh spinach if desired. Enjoy your flavorful lentil and sausage soup!
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Autumn Harvest Tomato Soup
Autumn Harvest Tomato Soup is a deliciously comforting dish that captures the essence of fall with its rich, savory flavors and vibrant colors. This soup is made with fresh tomatoes, aromatic herbs, and a hint of sweetness from roasted vegetables, making it a perfect starter or main course for cozy evenings. The Instant Pot allows for quick preparation while deepening the flavors.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Fresh tomatoes | 6 cups, chopped |
| Vegetable broth | 4 cups |
| Dried basil | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil (for garnish) | Optional, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat the olive oil. Add chopped onion, carrots, and celery, cooking until softened, about 5-6 minutes. Stir in minced garlic and cook for one more minute.
- Add chopped fresh tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and black pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once done, perform a quick release.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Taste and adjust seasoning if needed, then garnish with fresh basil before serving. Enjoy your warm Autumn Harvest Tomato Soup!
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Thai Coconut Curry Soup
Thai Coconut Curry Soup is a warm and aromatic dish that beautifully blends the flavors of Thai cuisine with the creaminess of coconut milk. This soup is perfect for chilly autumn nights, featuring a medley of vibrant vegetables, fragrant herbs, and a gentle kick from curry paste. The Instant Pot makes preparing this dish quick and easy, allowing you to enjoy a rich, comforting bowl of soup in no time.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 1 tablespoon |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, grated |
| Red bell pepper | 1, sliced |
| Carrots | 2 medium, sliced |
| Broccoli florets | 2 cups |
| Vegetable broth | 4 cups |
| Thai red curry paste | 2 tablespoons |
| Coconut milk | 1 can (14 ounces) |
| Lime juice | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional, as desired |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat coconut oil. Add chopped onion, minced garlic, and grated ginger, cooking until fragrant, about 2-3 minutes.
- Stir in sliced red bell pepper and carrots, cooking for an additional 3-4 minutes.
- Add broccoli florets, vegetable broth, Thai red curry paste, coconut milk, salt, and black pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 5 minutes. Once done, perform a quick release.
- Stir in lime juice, taste, and adjust seasoning if necessary. Garnish with fresh cilantro before serving. Enjoy your flavorful Thai Coconut Curry Soup!
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Apple and Sage Butternut Squash Soup
Apple and Sage Butternut Squash Soup is a deliciously creamy and savory dish that captures the essence of fall with its blend of sweet apples and earthy butternut squash, infused with fragrant sage. This hearty soup is perfect for warming up on cool autumn evenings and is made easy in the Instant Pot, allowing you to enjoy a comforting bowl of this seasonal favorite in a fraction of the time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Butternut squash | 1 medium, peeled and cubed |
| Apples | 2 medium, peeled and diced |
| Vegetable broth | 4 cups |
| Fresh sage | 4-5 leaves, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | ½ cup |
| Pumpkin seeds (for garnish) | Optional, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat olive oil. Add chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
- Stir in the cubed butternut squash and diced apples, cooking for an additional 2-3 minutes.
- Add vegetable broth, chopped sage, salt, and black pepper. Mix well.
- Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once done, perform a quick release.
- Blend the soup using an immersion blender until smooth. If desired, stir in heavy cream for extra creaminess. Adjust seasoning as needed.
- Serve hot, garnished with pumpkin seeds if desired. Enjoy your warm and flavorful Apple and Sage Butternut Squash Soup!
Easy Beef and Barley Soup
Easy Beef and Barley Soup is a hearty and comforting dish that combines tender chunks of beef, wholesome barley, and a medley of vegetables, making it a perfect warm-up for chilly fall days. This savory soup is simple to prepare in the Instant Pot, ensuring a rich and flavorful meal that’s ready in no time.
| Ingredients | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Beef chuck (cubed) | 1 pound |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Barley (pearled) | 1 cup |
| Beef broth | 6 cups |
| Bay leaves | 2 |
| Dried thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional, as desired |
Cooking Instructions
- Set the Instant Pot to the sauté setting and heat olive oil. Brown the beef cubes on all sides, about 5-7 minutes, then remove and set aside.
- Add chopped onion, carrots, celery, and minced garlic to the pot, sautéing for 3-4 minutes until softened.
- Return the browned beef to the pot and stir in barley, beef broth, bay leaves, dried thyme, salt, and black pepper.
- Close the lid, seal the vent, and cook on high pressure for 25 minutes. Once done, perform a natural release for 10 minutes before a quick release.
- Remove bay leaves, adjust seasoning as needed, and garnish with fresh parsley if desired. Serve hot and enjoy your comforting Beef and Barley Soup!
