Soup is one of the best foods for you and your body. Whether it is winter and you are looking for a soup to help you warm up, or help you mend a cold. Soup is a healthy and easy meal to keep you and your family feed.
There are thousands and thousands of ways to make soup, there are so many different types of soups, that it would be impossible in your lifetime to make them all. So, I have started to switch over my favorite classic soups to a soup that you can make in mere minutes in the Instant Pot (Pressure cooker, if you don’t have an Instant Pot model).
Gone are the days of spending hours and hours of having a soup simmer on the stove, the pressure cooker has completely changed the dynamic of how we cook. The Instant Pot, in my opinion, is perfect for soups, stews, and chilis.
Here are some ways to make the best soup, whether on the stove, using an Instant Pot, or slow cooker.
- Saute’ the vegetable first, on the Instant Pot control panel, there is a button called saute’ this is a great start for any great soups. If you spend a few minutes cooking your vegetables you will have a deeper flavor. Most recipes have onions, garlic, celery, and carrots, and if you spend a few minutes cooking these, they will enhance the flavor of the finished dish.
- Use spices, depending on what spices you and your family like, use those generously.
- Check the stock/broth for the salt content. As most soup recipes, have a chicken broth or stock that you will be adding, you may or may not want to add salt. So, check the ingredients on your stock/broth box, or can.
Nothing is so awesome on a cold winter night than a nice hot bowl of soup, stew or chili.
As a mom, I love to provide my family with a warm nutritious meal, and I love that the Instant Pot, allows me to whip up a soup/stew or chili in a matter of minutes.
Below are my favorite Soup, Stew and Chili Recipes.
Olive Garden-Chicken and Gnocchi Soup (Copycat)
Kitchen Items Used:
- 1/3 cup olive oil
- 1 large onion
- 1 cup shredded carrots
- 1 tablespoon dried basil
- 3 28 ounces cans Puree'd tomatoes
- 1 cup chicken broth
- 1 1/2 cups heavy cream
Place your olive oil into the Instant Pot Bowl, and then press saute. Let the oil heat up for about 30 seconds, and then add your diced onions, shredded carrots and dried basil.
Saute them for about 4 to 5 minutes, just until the onions get softened.
Notice how they almost start to brown.
Then add in the tomatoes, chicken broth and mix well.
Mix in the heavy cream, be careful to scrape the bottom.
Set the timer for 5 minutes of high pressure, using the manual setting. Make sure that the vent is sealed.
Let the pressure naturally release. NEVER FORCE a lid off the pressure cooker or Instant Pot.
When it's safe to open, and the lid comes off easily, open and look at your soup.
Use your immersion blender and blend until smooth.
Plate, serve and enjoy!