Delicious Instant Pot Soup Recipes - Retro Housewife Goes Green (2024)

FAQs

Is an Instant Pot good for making soup? ›

Sometimes that's great, infusing our home with delicious smells and warmth, but a lot of the time, we're craving soup NOW. Enter: the Instant Pot. It can make delicious, hands-off soup, usually in just under an hour. Check out our best Instant Pot soups, stews, and chilis—you'll be feeling all warm and cozy in no time.

Locate the soup setting on your Instant Pot control panel. It is usually labeled with a soup icon or the word “soup”. Press the button to activate the setting. The Instant Pot will automatically adjust the time and temperature for cooking soup.

What about the meat/stew button? The meat stew setting is a one-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. The meat stew setting on the Instant Pot is 35 minutes long, so it should work, but I haven't experimented with the setting myself.

The time it takes to boil soup in an Instant Pot can vary depending on the specific recipe and ingredients used. However, on average, it usually takes about 10 to 15 minutes for the Instant Pot to come to pressure and then an additional 15 to 30 minutes for the soup to boil and cook adequately.

The Verdict: While the pressure cooker prepared a superior tasting dish, it all comes down to how you want to spend your time. The slow cooker is great for hands off cooking. The pressure cooker is fast and provides a better result, but you need to be in the kitchen the entire time it's on the stove.

Citrus juices are just so refreshing, enlivening and brightens up the soups. You can opt for lime, lemon, grapefruit, and other citrus fruits. Oh yeah! You can go with a bit of orange juice to give a unique flavor to your regular instant soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Not cooking the stew long enough.

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

Why does Instapot say burn food? ›

The Instant Pot's burn message simply means that your Instant Pot has detected that its inner pot has gotten too hot. There may be a slight amount of burned food at the bottom of your pot, but not enough to ruin whatever you're cooking.

After it's come to a boil and you've turned it down to a simmer, let it cook for awhile. 10 minutes, 15 minutes... whatever you want. Just know the longer you cook it, the more flavor that will come out of the food and into the soup.

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

Contrary to what some of the other replies say, meat/stew is not a slow cook setting or anything like that, it's actually just a pressure cooking setting, but it sets the initial settings to about what you need for meat/stew, it sets the time to 35 minutes, high pressure.

That's why the traditional stew will not be so much different from the pressure-cooked one at around 120ºC, but can be cooked much faster. But when cooking at 60ºC you don't produce the wonderful sauce that you get at 80ºC and higher, as much less juice and collagen is extracted from the meat.

When and how to use a natural release. Because there is so much pressure built up inside the pot, releasing it gradually is gentler than a quick release, but it also adds time. This makes it ideal for foods with longer cook times, like braises, stews, and broths.