Vegetable SoupTaste: Very good.Cleanup: Dead simple.Ingredients: All available at PublixThis has (with some modifications that evolved over time) become one of my favorites. Here is my original write up. I've now put this page together for the final (for now) version. This is a vegetable soup variation combining two recipes: Instant Pot Vegetable Soup, and 10 spice vegetable soup. I'm using the spice mixture from the 10 spice vegatable soup recipe:
That doesn't come to 10 because I left out the salt (I don't like a lot of salt) and the white pepper (which was optional anyway). Now the soup is dead simple. Start by dumping everything in the instant pot:
I usually put one tablespoon of the spice mix on top of the frozen veggies, then dump in the potato, then another tablespoon of spice mix, then the rest of the ingredients. The spices tend to wind up stuck to the wall of the pot if you put them on top. Cooking this is slightly tricky to get the best consistency from the frozen vegetables. The original instructions called for bringing the liquid to a boil before pouring it over the ingredients, but that would mess up another pot :-). Instead I've starting pouring in the room temperature broth, leaving the lid off and setting it to saute (high temp) for 10 minutes, then turning that off, putting the lid on (set to sealing), and setting it to manual for 2 minutes. When it beeps after pressure cooking for 2 minutes, I turn it off, and leave it to cool for 10 minutes, then I flip the valve to venting and let the pressure normalize. Take the lid off, stir, and you've got soup! It even seems to taste better after being refrigerated and re-heated in the microwave. I guess the flavors have a chance to "blend". |