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Instant Pot Whatever You Want Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x

Description

Mix and match ingredients to make a soup exactly to your liking and what you have in your refrigerator/pantry at this moment! 


Ingredients

Scale
  • 3 Tbsp olive oil or butter
  • 1 cup diced onion
  • 2 ribs of celery, diced
  • 1 Tbsp minced garlic
  • Kosher salt
  • 1/2 cup of one of the following: pearl barley, brown rice, lentils or soaked dried navy beans
  • 46 cups chopped of one of the following: cabbage, spinach or kale
  • 1 1/22 pounds of one of the following: boneless, skinless chicken breasts/thighs or pork
  • 6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Fresh cracked pepper
  • 23 cups cubes of one of the following: sweet potatoes, potatoes, cauliflower florets, butternut squash, carrots

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt.
  2. Pour in the broth and scrape bottom of pot so nothing is sticking. Add in the rest of your chosen ingredients (except the sweet potatoes/potatoes choice) and a bit of fresh cracked pepper. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting. Remove the lid and add in the sweet potatoes. Replace lid and set to SOUP button for another 5 minutes. When time is up let pot sit for 5-10 minutes. Then move valve to venting. Remove the lid. 
  4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot. 
  5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt. Transfer to the slow cooker. 
  2. Add in the rest of the ingredients and a bit of fresh cracked pepper. 
  3. Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).
  4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the slow cooker. 
  5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Notes

You can add all ingredients into the pot at the beginning but the sweet potatoes will be softened to the point of a mashed consistency.

Frozen chicken or pork will work as long as it is not in one huge frozen chunk (use the same cooking time). Individually frozen chicken breasts work great. 

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (plus 5-10 minute NPR)
  • Category: Soup
  • Method: Instant Pot or Slow Cooker