Instant Pot Cream of Vegetable and Apple Soup

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You’ll love the subtle, slightly tangy taste of this soup. It was Mr. Gilles Provost from Repentigny who introduced me to this soup that I have just adapted to Instant Pot cooking.

Servings: 6

Note that the total cooking time takes into account the time it takes for the appliance to start cooking, the cooking and the resting time before releasing pressure.

Refrigeration: 4 days   Freezing: 6 months

Prep Time20 minsCook Time40 minsTotal Time1 hr

 2 tbsp (28 g) butter
 1 onion, coarsely chopped
 1 rib of celey, sliced
 1 leek (white part only), sliced
 4 potatoes, peeled and chopped coarsely
 2 lightly tart apples, peeled and cut in cubes
 5 1/2 cups unsalted chicken broth
 One pinch of ground cinnamon
 One pinch of ground nutmeg
 Salt and Pepper to taste
 Slices of apple and nutmeg as a garnish

1

Select sauté at "medium or normal", put 15 minutes and start cooking as soon as the inner pot is hot. Melt the butter and cook the onions, celery and leeks for 5 minutes, stirring constantly with a wooden spoon. Add the potatoes and apples and cook 2 minutes. Press "cancel".

2

Add broth, cinnamon and nutmet. Secure lid with press release button at "sealing".

3

Select « soup, pressure cook or manual », put 12 minutes at « high » with «keep warm at off ». Press « start ». (It will take about 10 minutes to build pressure and begin cooking).

4

When the end of cooking alarm sounds, wait 10 minutes before releasing pressure.

5

Purée soup with an immersion blender or a blender. Filter through a sieve for a finer texture.

6

Season with salt and pepper.
Place 2 thin slices of apple and a dash of nutmeg on each serving.

Ingredients

 2 tbsp (28 g) butter
 1 onion, coarsely chopped
 1 rib of celey, sliced
 1 leek (white part only), sliced
 4 potatoes, peeled and chopped coarsely
 2 lightly tart apples, peeled and cut in cubes
 5 1/2 cups unsalted chicken broth
 One pinch of ground cinnamon
 One pinch of ground nutmeg
 Salt and Pepper to taste
 Slices of apple and nutmeg as a garnish

Directions

1

Select sauté at "medium or normal", put 15 minutes and start cooking as soon as the inner pot is hot. Melt the butter and cook the onions, celery and leeks for 5 minutes, stirring constantly with a wooden spoon. Add the potatoes and apples and cook 2 minutes. Press "cancel".

2

Add broth, cinnamon and nutmet. Secure lid with press release button at "sealing".

3

Select « soup, pressure cook or manual », put 12 minutes at « high » with «keep warm at off ». Press « start ». (It will take about 10 minutes to build pressure and begin cooking).

4

When the end of cooking alarm sounds, wait 10 minutes before releasing pressure.

5

Purée soup with an immersion blender or a blender. Filter through a sieve for a finer texture.

6

Season with salt and pepper.
Place 2 thin slices of apple and a dash of nutmeg on each serving.

Instant Pot Cream of Vegetable and Apple Soup
 

 

 

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