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

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 2

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.

Step 3

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.