Name: Instant Pot Cream of Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Chopped bacon - 1 cup; Chopped fresh oregano - 1 tablespoon; Garlic, minced - 1 large clove; Sliced Brussels sprouts - 1 cup; Sliced sweet onions - 1 cup; Chopped mushrooms - 1 cup; Peeled and chopped golden beets - 1 cup; Chopped butternut squash - 1 cup; Orange bell pepper, chopped - 1 small; Chili powder - 1 dash; Paprika - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon; Beer - 1 cup; Beef broth - 8 cups; Whipping cream - 1 cup; Kale, rinsed and sliced - 1 cup

Ingredients for - Instant Pot Cream of Vegetable Soup

1. Chopped bacon 1 cup

2. Chopped fresh oregano 1 tablespoon

3. Garlic, minced 1 large clove

4. Sliced Brussels sprouts 1 cup

5. Sliced sweet onions 1 cup

6. Chopped mushrooms 1 cup

7. Peeled and chopped golden beets 1 cup

8. Chopped butternut squash 1 cup

9. Orange bell pepper, chopped 1 small

10. Chili powder 1 dash

11. Paprika 1 teaspoon

12. Salt and freshly ground black pepper to taste 1 teaspoon

13. Beer 1 cup

14. Beef broth 8 cups

15. Whipping cream 1 cup

16. Kale, rinsed and sliced 1 cup

How to cook deliciously - Instant Pot Cream of Vegetable Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.