Instant Pot Summer Soup Food

INSTANT POT SUMMER SOUP

Steps:

• Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
• Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.
• Let the soup rest for a few minutes - it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!

INSTANT POT® BUTTERNUT SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
• Close and lock the lid. Select high pressure 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 lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

INSTANT POT SUMMER CORN AND BACON SOUP RECIPE BY TASTY

Steps:

• Turn the Instant Pot to sauté mode and set the time for 20 minutes. Add bacon to the pot and cook until crispy and the fat has rendered, stirring occasionally to prevent burning, 10-12 minutes. Transfer the bacon to a baking sheet or plate lined with paper towels and set aside until ready to serve. Leave the rendered fat behind in the pot.
• To the Instant Pot, add the onion and season with salt. Sauté for 3 minutes, until translucent. Add the garlic and cayenne, if using, and sauté for 2 minutes, until fragrant.
• Whisk in the flour, making sure to break up any clumps. Cook for 3 minutes, until the flour is light golden in color. Turn off sauté mode by pressing cancel.
• Pour in the chicken stock to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes and corn.
• Secure the lid of the Instant Pot and set the valve to sealing. Select pressure cooking and set the timer for 10 minutes. Manually release the pressure from the Instant Pot after the cooking time has elapsed and let vent naturally for 15 minutes. Be careful when releasing the valve, as hot steam will come out. Remove the lid of the Instant Pot carefully, as the soup will be very hot.
• Stir in the red bell pepper and heavy cream.
• Ladle the warm soup into bowls and top with the bacon and chives.
• Enjoy!