Red Lentil Sweet Potato Soup

I was looking for some easy, tasty soups to meal prep that were also hearty enough for a breast feeding mom. This recipe stood out as I had just bought some sweet potatoes on my last visit to the grocery store and we still had two cups of lentils left over from the last soup we made. So that meant we already had everything we needed, which lets be honest even when there isn’t a pandemic going it’s nice to be able to use up what you already have at home.

This recipe we felt came out really tasty. It had a simple depth yet was comforting, pairing especially well with some warm bread to mop it up with. The sweet potato is the star flavor here and is very forward and up front, while the lentils giving a wonderful creamy texture that makes it feel like it a comforting soup.

Instant Pot Red Lentil Sweet Potato Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 0
Calories 1938 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1/2 small onion
  • 6 cups water or vegatable broth
  • 2 cups red lentils
  • 2 sweet potatoes, small cubed
  • 1 clove garlic crushed
  • 1/2 tsp cumin
  • 1 hand full fresh cilantro leaves
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Peel and cube the sweet potatoes.
  • Peel onion, cut it in half and add a toothpick thru one half of it to keep it from falling apart in the soup. It will get removed later.
  • Peel and crush garlic.
  • In the Instant Pot add the lentils, sweet potatoes, water, the half onion, garlic, cumin, and a pinch of salt. Put the lid on and cook on high for 15 minutes. Do a quick release once it's finished.
  • While it's cooking, prepare the cilantro oil by putting a big handful of cilantro leaves into the blender along with olive oil. Blend well until all coriander is very small. Scraping might be necessary mid-through.
  • Once soup is cooked, remove the half onion. Blend the remaining ingredients with an immersion blender or food processor and season to taste with more salt and pepper.
  • Serve in a bowl with a swirl of coriander oil and freshly ground pepper and fresh bread of your choice.

Notes

Original recipe: https://greenhealthycooking.com/red-lentil-sweet-potato-soup/

Nutrition

Calories: 1938kcalCarbohydrates: 314gProtein: 101gFat: 32gSaturated Fat: 5gSodium: 347mgPotassium: 5042mgFiber: 124gSugar: 29gVitamin A: 64401IUVitamin C: 32mgCalcium: 392mgIron: 31mg
Keyword Instant Pot, Red Lentils, Soup, Sweet Potato
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Because we were unsure if onions were effecting Mom’s milk for baby, we substituted the green tops from one leek for the onion. We washed them really well and only used the dark green ‘leaf’ bits in big pieces. After cooking, we pulled out about half the leek leaves and decided to to blend up the rest of the leeks that were still in the soup for added flavor. The soup came our delicious.

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Instant Pot Potato Corn Chowder

We’re currently adhering to a State of Hawaii and a City of Honolulu stay-at-home order to try to limit the spread the corona virus. That means it’s the perfect time to make a hearty soup to feed us for a few days. This Instant Pot chowder is really going to hit the spot, and it pairs deliciously with some sour dough bread toast. We stocked up on all of the ingredients we would need before the order went into effect, so we wouldn’t have to run back out needlessly to the store.

Instant Pot Potato Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 4 slices Bacon diced
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 4-5 Red Potatoes
  • 1 16oz bag Corn Kernels, frozen
  • 4 cups Vegetable Broth chicken broth also works well
  • 1 tsp Thyme dried
  • 1 pinch Cayenee pepper
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3/4 cup Heavy Cream
  • 3 tbsp All-purpose flour
  • 3 tbsp Fresh Chives chopped, can substitute green onion

Instructions
 

  • Set Instant Pot to saute. Add bacon and cook until brown and crispy, about 6-8 minutes, Transfer to a paper towel lined plate.
  • Add garlic and onion to the Instant Pot. Cook until onions have become transparent, stirring frequently, about 2-3 minutes.
  • Stir in broth, corn, bacon, potatoes, thyme, cayenne pepper, and season to taste with salt and pepper.
  • Set Instant Pot to High for 10 minutes, and make sure to close the valve on top. When finished, open the quick-release valve on top.
  • In a small bowl, whisk together the heavy cream and flour. Set aside.
  • Set the Instant Pot to Saute. Bring soup to a boil. Stir in the heavy cream mixture, stirring frequently, until slightly thickened, about 4-5 minutes. If it is too thick, add more broth to reach desired consistancy.
  • Serve ganished with chives.

Notes

Original recipe: https://damndelicious.net/2018/02/17/instant-pot-potato-corn-chowder/
Keyword Instant Pot
Tried this recipe?Let us know how it was!

This was super easy to make. It tasted fantastic, and we are looking forward to having it a few dinners. Definitely worth making if you want a hearty chowder. Some sourdough toast was the perfect thing to mop it up with.

Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Keto Queso Chicken Soup

It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!

Instant Pot Keto Queso Chicken Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American, Mexican
Servings 0

Ingredients
  

  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 tablespoon avocado oil
  • 2 10oz can Rotel with diced green chiles
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese
  • 1/2 cup heavy cream or whole milk
  • Salt to taste
  • Pepper to taste

Instructions
 

Stove top:

  • In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
  • Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
  • Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.

Instant Pot:

  • Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
  • Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
  • Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
  • (OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
  • Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.

Notes

Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup

Nutrition

Serving: 5g
Keyword Keto
Tried this recipe?Let us know how it was!
Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Golden Turmeric Lentil Soup

We both really loved this soup. It had such a great flavor. The lentils dissolved away but added to this soup’s rich color. It didn’t hurt either that the weather had been cold and windy. It definitely has felt like winter here. This soup kept us warmed through though. This one is going to be getting made often! Soup is so easy in the IP.

Instant Pot Golden Turmeric Lentil Soup

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Indian
Servings 6 servings
Calories 507 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 onions chopped
  • 2 carrots chopped
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 cans full fat coconut milk
  • 1 1/2 cups diced tomatoes from a can in their juices
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp cumin
  • 1 tbsp turmeric
  • 1 cup red lentils
  • 4 cups spinach chopped
  • 1 tbsp lemon juice

Instructions
 

  • Add all ingredients to Instant Pot except for spinach and lemon juice, making sure you add lentils last. Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to come to pressure. Do a quick release of steam then open lid when it’s safe to do so.
  • Stir in spinach and lemon juice, then serve and enjoy!

Notes

Original recipe: https://thegirlonbloor.com/instant-pot-golden-turmeric-lentil-soup/

Nutrition

Calories: 507kcalCarbohydrates: 37gProtein: 12gFat: 37gSaturated Fat: 28gSodium: 570mgPotassium: 1028mgFiber: 14gSugar: 9gVitamin A: 5540IUVitamin C: 22mgCalcium: 104mgIron: 6.7mg
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Main Courses, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Red Lentil Soup

This soup was fast and easy to make in the instant pot. Leaving the dairy out made it even lighter tasting. It is packed with lots great vegetables. Such a great way to get in all your healthy veggies in warm hearty soup.

Instant Pot Creamy Red Lentil Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
NPR 10 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Indian
Servings 8

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • .5 cup diced celery
  • 5 cloves garlic minced
  • 2 14.5 ounces cans fire-roasted diced tomatoes
  • 1 quart reduced-sodium vegetable broth
  • 2 cups water
  • 1.5 cups red lentils rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups fresh baby spinach coarsely chopped
  • 1 tablespoon red wine vinegar
  • Heavy cream omit for vegan

Notes

Original recipe: https://twosleevers.com/pressure-cooker-creamy-red-lentil-soup/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Mushroom Soup

I haven’t always liked mushrooms, but over the years I’ve gotten to like them. This recipe is pretty good. It’s packed with lots and lots and lots of mushrooms!

Instant Pot Mushroom Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
NPR 5 minutes
Total Time 40 minutes
Course Sauce, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large brown onion diced
  • 1 teaspoon salt
  • 20-25 g dried porcini mushrooms
  • 1.5 lb / 700 g Desiree potatoes or other white potatoes, peeled and diced
  • 1.5 lb / 700 g Swiss brown mushrooms halved or left whole if they are small (you can reserve 5-6 mushrooms to slice and pan-fry to use as a garnish on top of the soup)
  • 1 celery stick sliced
  • 8-10 sprigs of fresh thyme dried is also ok
  • 2 bay leaves
  • 1 tablespoon soy sauce or Tamari wheat-free soy sauce
  • 3 large cloves of garlic roughly diced
  • 1 cube of vegetable stock
  • 1 cube of onion stock or 2 tablespoons onion soup mix
  • 1.25 Litres water
  • 1/2 teaspoon ground black pepper
  • To finish the soup
  • 1 clove of garlic diced
  • 1/3 cup double cream or thickened cream
  • Zest and juice of 1/2 lemon

Instructions
 

  • Turn on the Instant Pot and press the Sauté function key. Add the olive oil, butter, onions, and salt and cook for 3-4 minutes, stirring a few times, until softened.
  • Add the rest of the ingredients (except for cream, extra garlic and lemon) and stir through. Press Keep Warm/Cancel.
  • Place the lid and lock. Press Manual, High Pressure, and set for 10 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
  • Remove the thyme sprigs from the soup and add in the extra chopped garlic. Stir through. Transfer the soup in 2-3 batches to a food processor or a blender. Cover with a lid and process into pureed soup texture (doesn’t have to be completely smooth and can have finely diced mushrooms still in). Pour the pureed soup to another saucepan or a large bowl while you process the rest of the soup. Then combine all of the pureed soup in a pot and stir in the lemon zest, lemon juice and cream.
  • Serve with a swirl of cream on top. If you like, pan-fry a few sliced mushrooms in butter and serve over the top. It’s lovely as is or with some crusty bread and butter

Notes

Original recipe: http://instantpoteats.com/instant-pot-mushroom-soup-recipe/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Tortellini, Spinach, and Chicken soup

A.K.A. – Upvote soup. This soup can be found all over the internet and is most commonly referred to as “Up Vote Soup”.

Aside from being a very photogenic, it is a really delicious soup.

Instant Pot Creamy Tortellini, Spinach and Chicken soup

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 tsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves of garlic minced
  • 1 Tbsp dried basil
  • 2 Tbsp tomato paste
  • 4 cups chicken broth
  • 2 14.5 oz cans petite diced tomatoes, with juices
  • 1 1/2 lbs boneless skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups frozen cheese tortellini or you can use fresh
  • 3 cups packed spinach you can also use kale if you prefer
  • 1/2 cup Parmesan cheese
  • 1 cup half and half warmed

Instructions
 

  • Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
  • Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
    *If you use all chicken breasts you will only need to cook for 10 minutes instead of 15 minutes.
  • Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Notes

Original recipe: https://www.365daysofcrockpot.com/instant-pot-creamy-tortellini-spinach-and-chicken-soup/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Main Courses, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Summer Vegetable Soup

This soup was so good. So filling and so many vegetables.

Instant Pot Summer Vegetable Soup

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
NPR 5 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American, Mediterranean
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 teaspoons minced garlic
  • 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
  • 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
  • 1 sweet bell pepper seeded and chopped
  • 2 medium zucchini diced
  • 1 cup fresh or frozen lima beans
  • 8 ounces sliced mushrooms
  • 1 small eggplant peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt plus more, to taste

Instructions
 

  • Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
  • Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
  • Press “off/stop” button.
  • Add remaining ingredients to pot.
  • Place lid on the pressure cooker and make sure the valve is set to “sealing”.
  • Press “soup” setting and timer to 12 minutes.
  • The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
  • When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
  • Carefully remove the lid, away from your face, and set aside.
  • Stir the soup. Let cool slightly before serving.
  • Season with salt and pepper, to taste.

Notes

Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Instant Pot Creamy Butternut Squash Soup

This is a great soup. Especially when you can find the tubs of pre-cut squash at Costco.

Instant Pot Creamy Butternut Squash Soup

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 2 tsp. diced garlic
  • 1 tsp. fresh ground ginger
  • 2 lb. butternut squash peeled and cubed 1 medium squash
  • 1 medium apple peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 3 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Salted Pepitas for garnish

Instructions
 

  • Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  • Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
  • Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  • Serve garnished with Pepitas.

Notes

Original recipe: https://www.thecreativebite.com/pressure-cooker-creamy-butternut-squash-soup/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Tomato, Kale, and Quinoa Soup

In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.

The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.

Tomato, Kale, and Quinoa Soup

Print Recipe
Course Soup
Cuisine American
Servings 0

Ingredients
  

  • 1 cup Quinoa, uncooked rinsed thoroughly
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 bunch kale stems removed and leaves chopped

Instructions
 

  • Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
  • Serve immediately.

Notes

Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/
Tried this recipe?Let us know how it was!

Category: Main Courses, Soup & Stews | LEAVE A COMMENT