The Instant Pot has revolutionized home cooking, turning time-consuming recipes into quick and easy weeknight meals. Among its many talents, the Instant Pot truly shines when it comes to making soup. From creamy tomato to hearty beef stew, the possibilities are endless. This comprehensive guide will walk you through everything you need to know to create perfect soup every time using your Instant Pot.
Why Choose an Instant Pot for Soup?
The Instant Pot offers several advantages over traditional stovetop soup-making. Speed is a major factor. Pressure cooking significantly reduces cooking time, often cutting it in half or even more. This is especially beneficial for tough cuts of meat that typically require hours of simmering.
Another key benefit is flavor. The sealed environment of the Instant Pot traps steam and infuses ingredients with rich, concentrated flavors. This results in a deeper, more complex taste than you might achieve with stovetop cooking.
Finally, the Instant Pot offers convenience. It’s a one-pot wonder, meaning you can sauté, simmer, and pressure cook all in the same appliance. This minimizes cleanup and simplifies the cooking process.
Understanding Your Instant Pot’s Soup Settings
Most Instant Pots come equipped with a “Soup” button or setting. While convenient, it’s important to understand how this setting works and when to use it.
The “Soup” setting is typically programmed for a high-pressure cook followed by a natural pressure release (NPR). This means the Instant Pot will build up pressure, cook for a set amount of time (usually around 30 minutes), and then slowly release the pressure on its own.
This is ideal for soups that contain:
- Beans or lentils: A natural pressure release allows these ingredients to cook evenly and prevents them from exploding.
- Tough cuts of meat: NPR helps tenderize tough cuts like beef chuck or pork shoulder.
- Starchy vegetables: The slow pressure release helps prevent starchy vegetables like potatoes from becoming mushy.
However, the “Soup” setting isn’t always the best choice. For delicate ingredients or quicker soups, a manual pressure cook with a quick release might be more appropriate.
Essential Instant Pot Soup Techniques
Mastering a few key techniques will elevate your Instant Pot soup game.
Sautéing for Flavor
Many soup recipes benefit from sautéing aromatics like onions, garlic, and celery before pressure cooking. This step develops depth of flavor and adds a layer of richness to the final dish.
To sauté in your Instant Pot, simply press the “Sauté” button. Add a tablespoon or two of oil to the pot and let it heat up. Then, add your aromatics and cook until softened and fragrant, usually about 5-7 minutes. Be sure to deglaze the pot after sautéing.
Deglazing the Pot
Deglazing is crucial for preventing the “Burn” error and ensuring even cooking. After sautéing, add a liquid like broth, wine, or water to the pot and scrape up any browned bits from the bottom. These browned bits, known as fond, are packed with flavor and will add complexity to your soup.
Liquid Ratios
The amount of liquid you need for Instant Pot soup will depend on the recipe and your desired consistency. As a general rule, you’ll need at least 1 cup of liquid for the Instant Pot to come to pressure.
For thinner soups, you can add more liquid. For thicker soups, you can reduce the liquid or add a thickening agent after pressure cooking.
Natural Pressure Release vs. Quick Release
As mentioned earlier, the “Soup” setting typically uses a natural pressure release. However, you can also manually control the pressure release.
A natural pressure release (NPR) involves letting the pressure release on its own. This can take anywhere from 10-30 minutes, depending on the amount of liquid in the pot.
A quick release (QR) involves manually releasing the pressure by carefully turning the pressure release valve. This is a faster option, but it’s important to be cautious, as hot steam will be released. QR is generally used for soups that have delicate ingredients or that cook quickly.
Thickening Your Soup
If you want to thicken your Instant Pot soup, you have several options.
- Slurry: Mix cornstarch or arrowroot powder with cold water to create a slurry. Whisk the slurry into the soup after pressure cooking and simmer until thickened.
- Cream or Yogurt: Stir in heavy cream, sour cream, or plain yogurt after pressure cooking for a richer, creamier soup.
- Blending: Use an immersion blender to partially or fully blend the soup. This will create a creamy texture without adding any additional ingredients.
- Mashed Potatoes: Adding a small amount of mashed potatoes can thicken the soup.
- Pureed Vegetables: Cook and blend some of the vegetables in the soup separately before adding them back into the pot.
Troubleshooting Common Instant Pot Soup Problems
Even experienced Instant Pot users can encounter occasional issues. Here are some common problems and how to solve them:
- “Burn” Error: This usually indicates that something is stuck to the bottom of the pot and is scorching. To prevent this, make sure to deglaze the pot thoroughly after sautéing and avoid adding thick sauces directly to the bottom of the pot. If you get the “Burn” error, release the pressure, remove the food, clean the pot, and then continue cooking with more liquid.
- Soup is Too Thin: If your soup is too thin, try simmering it on the “Sauté” setting after pressure cooking to reduce the liquid. You can also use one of the thickening methods mentioned above.
- Soup is Too Thick: Add more broth or water to thin out the soup.
- Food is Undercooked: Ensure that the Instant Pot reaches pressure properly and that you are using appropriate cooking times. If the food is still undercooked, you can pressure cook for a few more minutes.
- Food is Overcooked: Reduce the cooking time in future attempts. For vegetables, consider adding them later in the cooking process.
Delicious Instant Pot Soup Recipes to Try
Here are a few recipe ideas to get you started on your Instant Pot soup journey:
- Chicken Noodle Soup: A classic comfort food that’s even easier in the Instant Pot. Sauté onions, carrots, and celery, then add chicken broth, chicken, noodles, and seasonings. Cook on high pressure for a short period, followed by a quick release.
- Tomato Soup: Sauté onions and garlic, then add canned tomatoes, vegetable broth, and herbs. Pressure cook, blend until smooth, and stir in cream or coconut milk for extra richness.
- Beef Stew: Brown beef cubes using the sauté function. Add potatoes, carrots, celery, beef broth, and seasonings. Pressure cook for a longer period, followed by a natural pressure release.
- Lentil Soup: Sauté onions, carrots, and celery, then add lentils, vegetable broth, diced tomatoes, and spices. Pressure cook until the lentils are tender.
- Broccoli Cheddar Soup: Steam broccoli florets separately, then sauté onions and garlic in the Instant Pot. Add chicken broth, cheddar cheese, and steamed broccoli. Blend until smooth and creamy.
Tips for Perfect Instant Pot Soup Every Time
- Don’t Overfill: Never fill your Instant Pot more than two-thirds full, especially when cooking foods that expand, like beans or rice.
- Cut Ingredients Evenly: This ensures even cooking.
- Taste and Adjust Seasoning: After pressure cooking, always taste the soup and adjust the seasoning as needed.
- Use High-Quality Ingredients: The better the ingredients, the better the soup.
- Experiment with Flavors: Don’t be afraid to experiment with different herbs, spices, and vegetables to create your own signature soup recipes.
- Safety First: Always follow the manufacturer’s instructions for your Instant Pot and be careful when releasing pressure.
Making soup in the Instant Pot is a rewarding and efficient way to enjoy delicious, home-cooked meals. With a little practice and these helpful tips, you’ll be creating flavorful and comforting soups in no time. Remember to always prioritize safety and follow the manufacturer’s instructions for your specific Instant Pot model. Happy cooking!
What types of soups are best suited for the Instant Pot?
The Instant Pot excels at making soups that benefit from pressure cooking’s ability to quickly tenderize ingredients and meld flavors. Bean-based soups like chili and lentil soup thrive because the beans cook rapidly and absorb the broth’s flavor. Hearty stews, creamy pureed vegetable soups (like butternut squash or tomato), and bone broths also become incredibly rich and flavorful in a fraction of the time compared to traditional stovetop methods.
Avoid recipes that rely on delicate ingredients that can overcook easily under pressure. Seafood soups, for example, are generally not ideal as the seafood can become rubbery. Also, cream-based soups should have the cream added after pressure cooking to prevent curdling. Experimenting with different soups will help you discover your Instant Pot’s capabilities and adapt your favorite recipes.
How do I prevent the “burn” notice in my Instant Pot when making soup?
The dreaded “burn” notice indicates food is scorching at the bottom of the pot, often triggered by thick sauces or starchy ingredients. To avoid this, ensure there is enough liquid in the pot to create steam and properly hydrate the ingredients. Deglaze the pot by scraping any browned bits from the bottom after sautéing ingredients, using broth or water to loosen them.
Layering ingredients can also help; place less dense, less starchy ingredients on the bottom and thicker sauces or starchy ingredients on top. Finally, don’t add thickeners like flour or cornstarch before pressure cooking. Instead, whisk them in after the pressure cooking cycle is complete and the soup has slightly cooled.
How much liquid should I use when making soup in the Instant Pot?
The appropriate amount of liquid depends on the specific soup recipe and desired consistency. As a general rule, aim for enough liquid to cover the solid ingredients. For soups with pasta or rice, ensure there’s enough liquid for the grains to cook properly without absorbing all the moisture, potentially leading to a burn notice.
Remember that the Instant Pot is a sealed environment, so very little liquid evaporates during cooking. If you’re adapting a stovetop recipe, you’ll likely need to reduce the amount of liquid. It’s always better to start with less liquid and add more at the end to achieve your desired consistency.
Can I add dairy to soup while pressure cooking in the Instant Pot?
Generally, it’s best to avoid adding dairy, such as milk, cream, or cheese, to your soup before pressure cooking. The high heat and pressure can cause dairy to curdle, resulting in an unappealing texture. Additionally, dairy can sometimes contribute to the “burn” notice on the Instant Pot.
Instead, stir in dairy products after the pressure cooking cycle is complete and the pressure has been released. Allow the soup to cool slightly before adding the dairy, and gently heat it on the sauté function if desired, but avoid bringing it to a boil. This will ensure a smooth and creamy final product.
How long should I cook soup in the Instant Pot?
Cooking time varies greatly depending on the ingredients. Delicate vegetables like zucchini require only a few minutes of pressure cooking, while tough ingredients like dried beans or beef shanks need significantly longer. Refer to specific Instant Pot soup recipes for recommended cooking times.
A good starting point for vegetable soups is 5-10 minutes, while bean soups might require 20-30 minutes. For meats, consider 30-60 minutes depending on the cut and tenderness desired. Always factor in the time it takes for the Instant Pot to come to pressure and release pressure, whether naturally or manually.
What is the best way to release pressure after cooking soup in the Instant Pot?
There are two main methods for releasing pressure: natural pressure release (NPR) and quick pressure release (QPR). NPR involves letting the pressure dissipate naturally over time, which can take 10-30 minutes or longer. QPR involves manually releasing the pressure by carefully turning the steam release valve.
For soups, NPR is often preferred, especially for starchy soups or those with beans, as it helps prevent splattering and allows the soup to thicken slightly. However, if you’re short on time, QPR is an option, but be prepared for potential splattering and have a kitchen towel handy to cover the valve.
Can I freeze Instant Pot soup for later?
Absolutely! Instant Pot soups freeze exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers to allow for expansion during freezing.
For best results, freeze in individual portions for easy meal prep. Thaw the soup in the refrigerator overnight or use the microwave. Reheat thoroughly on the stovetop or in the microwave before serving. Properly frozen Instant Pot soup can last for 2-3 months in the freezer.