Instant Pot Keto Pumpkin Soup Food

INSTANT POT® KETO PUMPKIN SOUP WITH SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
• Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

EASY INSTANT POT PUMPKIN SOUP (WHOLE30 PALEO)

Steps:

• Place pumpkin, carrots, onion, garlic, and broth into the Instant Pot. Stir to combine. Seal lid and cook on Manual setting for 8 minutes.
• Quick release or naturally release pressure when cycle is complete. Use an immersion blender to puree the soup until smooth and creamy.
• Stir in coconut milk and add salt and pepper to taste.

INSTANT POT PUMPKIN SOUP

Steps:

• Press the SAUTE button on your Instant Pot, once it's hot, add oil and onions and cook until slightly soft, stirring frequently
• Stir in the ginger and garlic and cook for another 20-30 seconds until fragrant. Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm.Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn't stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit MANUAL or PRESSURE COOK / HIGH for 5 minutesThe Instant Pot will take a few minutes to reach pressure. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure.
• When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy. Stir in the coconut milk and season with more salt and pepper, as needed.
• Serve with pumpkin seeds / pepitas, parsley and more coconut cream if desired.

INSTANT POT KETO PUMPKIN SOUP RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_10',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'myediblefood_com-leader-1','ezslot_11',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:15px!important;margin-left:auto!important;margin-right:auto!important;margin-top:15px!important;max-width:100%!important;min-height:250px;min-width:250px;padding:0;text-align:center!important}InstructionsHeat avocado oil in an electric instant pot turned to the sauté function.Add chopped onion and cook, stirring occasionally, until slightly soft. Stir in ginger and garlic. Continue cooking and stirring, for a further 30 seconds. Add pumpkin purée, ground nutmeg, turmeric, and seasoning. Mix well and cook until warm.Cancel the sauté function. Pour in vegetable broth and deglaze the bottom of the pot, making sure pumpkin doesn't stuck to the bottom.Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir well.Using an immersion blender, blend the soup until slightly thick and creamy. Pout in the coconut milk and stir well.Ladle into soup bowls. Garnish with pumpkin seeds. Serve hot.

KETO INSTANT POT® SOUP (LOW CARB)

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.