Instant Pot® Cream of Vegetable Soup

This creamy vegetable soup made easy in the Instant Pot® is loaded with fall vegetables like beets, Brussels sprouts, butternut squash, and mushrooms and flavored with bacon.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 280 Calories

Ingredients

• 1 cup beer
• 1 teaspoon paprika
• 1 tablespoon chopped fresh oregano
• salt and freshly ground black pepper to taste
• 1 cup whipping cream
• 1 cup chopped mushrooms
• 1 large clove garlic, minced
• 1 cup chopped bacon
• 8 cups beef broth
• 1 dash chili powder
• 1 small orange bell pepper, chopped
• 1 cup sliced Brussels sprouts
• 1 cup sliced sweet onions
• 1 cup peeled and chopped golden beets
• 1 cup chopped butternut squash
• 1 cup kale, rinsed and sliced

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.

Step 2

Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.