15 Of The Best Instant Pot Soup Recipes To Try This Fall And Winter (2024)

FAQs

Can you overcook soup in Instant Pot? ›

Can you overcook soup in the Instant Pot? When it comes to overcooking the soup, that's not likely to happen during the pressure cooking process (before the noodles are added in). You can, however, overcook the noodles, so be sure to taste test them for doneness after they've simmered for about 5 minutes.

Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 15 Minutes. When done cooking, let the pot release steam naturally for 4 Minutes. Then press Cancel and turn the steam release handle to Venting.

Soup. Ever make a soup that tends to heavily boil and spill all over your kitchen? Well, the Instant Pot can save you from the mess! It heats up to 230 degrees and will cook your soup between 20 to 50 minutes (depending on which pressure you choose).

Press the Soup button. It will say Normal, 30 minutes at High Pressure. If you press the Soup button again, you can adjust the mode from Normal to Less or More (this simply changes the cooking time). Normal mode - 30 minutes at High pressure - recommended for soups with meat.

Instant pot bone broth can be as healthy as regular made versions. You can achieve the same gel consistency as you can with a traditional long simmer in a stock pot.

Expert Response. The Instant pot can work like a slow cooker and when you leave it on a warm setting it will keep the food around 140 F so bacteria won't multiply. There would be a problem if they turned off the instant pot and left it over night. As long as the food stays warm out of the danger zone (40-140 degree F.)

How to avoid a burn message. Every time you prepare to use your Instant Pot, ensure that all components are clean and in working order. Double-check that the pressure valve is in sealing position before pressure cooking, or all of the liquid will boil off and scorch the bottom of the pot.

Safety Mechanisms - Instant Pot® Max

Steam Release – Releases excess pressure by venting steam through the steam release valve/handle. Safety Lid Lock – When cooker is pressurized, the lid will automatically lock to prevent opening the cooker. Do not attempt to force the lid open while the cooker is pressurized.

Add suitable liquid to thin condensed cream-based soups and thick sauces. Maximum When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.

The lid is only locked while the contents are under pressure. If I were going to transport hot contents, I would remove the inner pot from the pressure cooker, put the Instant Pot Silicone Lid on the inner pot, and use silicone cross bands to make sure it stayed secure.

Can I use my Instant Pot as a soup pot? ›

The instant pot- or pressure cooker -is growing in popularity. Quicker cook times than the crockpot, but with the same easy clean-up, weeknight soup is done in a snap! We know that the instant pot can be intimidating when first starting out so we compiled a list of how to cook any type of soup in the instant pot.

Garlic, ginger, and green onion are the true stars when it comes to dressing up your instant soups. You can infuse soups with much needed flavor by simply sautéing some chopped aromatics for a few minutes. Stir them into hot soup, and you'll be surprised by just how much flavor you've created.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

SOLUTION: Open the Instant Pot and make sure there's enough liquid. If too much liquid has evaporated, the Instant Pot won't pressurize, so add more liquid if necessary. Close the Instant Pot and resume pressure cooking. If you have trouble closing the lid, move the steam release handle to the VENTING position.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

Boiling soup leads to mushy veggies and tough meat

According to Patch, boiling soup can make your vegetables fall apart, and your meat overcooked and tough.

Turning your heat up too high

Boiling your soup, instead of simmering it, will quickly cause your vegetables to overcook, making them mushy instead of tender. Any protein you add can also quickly toughen up and become dry when boiled due to the protein fibers constricting and pushing out the meat's juices.