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10 Soups You Will Absolutely Fall In Love With

Sometimes, a bowl of soup is all you would like. These unbelievable soup recipes area unit our absolute favorites, and that they venture into all totally different sorts of flavor territories. So let’s dive into these amazing soup recipes:

BEEF AND VEGETABLE SOUP

Effort: Not Much ; Pressure: High ; Time Under Pressure: 10 or 15 minutes ; Release: Quick ; Serves: 6

4 cups (1 quart) beef broth

One 28-ounce can diced tomatoes (about 3½ cups)

1 pound boneless beef bottom round, diced

1 medium yellow onion, chopped

2 medium carrots, diced

½ teaspoon mild paprika

½ teaspoon dried marjoram

½ teaspoon salt

½ teaspoon ground black pepper

12 ounces green beans, trimmed and cut into ½-inch pieces

1 cup shelled fresh peas, or frozen peas, thawed

BEEF, BARLEY, AND MUSHROOM SOUP

Effort: A Little ; Pressure: High ; Time Under Pressure: 25 or 40 minutes ; Release: Natural ; Serves: 6

1 tablespoon canola, corn, or vegetable oil

1½ pounds beef shank rounds, trimmed of any large globs of fat

2 medium celery stalk, chopped

1 tablespoon minced garlic

6 cups beef or chicken broth

1 cup pearl (perlato) barley

1 ounce dried porcini mushrooms

1 tablespoon stemmed thyme leaves

½ teaspoon ground allspice

½ teaspoon salt

½ teaspoon ground black pepper

HAMBURGER SOUP

Effort: Not Much ; Pressure: High ; Time Under Pressure: 5 or 8 minutes ; Release: Quick ; Serves: 6

3 cups beef broth

One 14-ounce can diced tomatoes (about 1¾ cups)

3 tablespoons tomato paste

1 large yellow onion, diced

2 medium green bell peppers, stemmed, cored, and chopped

2 medium celery stalks, thinly sliced

2 medium carrots, thinly sliced

1 large yellow potato (about 12 ounces), such as Yukon Gold, diced

¼ cup loosely packed fresh parsley leaves, finely chopped

1 tablespoon loosely packed fresh oregano leaves, finely chopped

½ teaspoon salt

½ teaspoon ground black pepper

1½ pounds lean ground beef (93% lean or better)

CHEESEBURGER SOUP

Effort: A Little ; Pressure: High ; Time Under Pressure: 5 or 8 minutes ; Release: Quick ; Serves: 4 to 6

3 tablespoons unsalted butter

1 large yellow onion, chopped

1 medium yellow bell pepper, stemmed, cored, and chopped

2 tablespoons all-purpose flour

3 cups chicken broth

¼ cup dry white wine

1 teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon salt

½ teaspoon ground black pepper

1 pound lean ground beef (at least 93% lean)

½ cup heavy cream, light cream, or half-and-half

2 cups shredded Cheddar cheese, preferably sharp Cheddar (about 8 ounces)

BARBECUE BRISKET SOUP

Effort: Not Much ; Pressure: High ; Time Under Pressure: 45 or 75 minutes ; Release: Natural ; Serves: 6 to 8

1 pound beef brisket, preferably the flat or first cut, cut against the grain into ½-inch-thick slices

4 cups (1 quart) beef or chicken broth

One 28-ounce can diced tomatoes (about 3½ cups)

One 12-ounce bottle light-colored beer, preferably an amber ale

1 large carrot, chopped

1 large sweet, potato, peeled and chopped into ½-inch pieces

¼ cup packed dark brown sugar

¼ cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon ground coriander

½ teaspoon ground allspice

½ teaspoon dry mustard

½ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground black pepper

BEEF AND ONION SOUP

Effort: A Lot ; Pressure: High ; Time Under Pressure: 33 or 50 minutes ; Release: Quick, Then Quick Again ; Serves: 6

2 tablespoons unsalted butter

1 tablespoon olive oil

2 pounds yellow onion, sliced into very thin half-moons and rings separated

3 tablespoons cognac

2 beef ribs with plenty of meat on them

6 cups beef broth

½ cup moderately dry white wine, such as Pinot Grigio

1 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground allspice 1 tablespoon potato starch

Twelve 1-inch-thick baguette slices

6 ounces shredded Gruyère cheese (about 1½ cups)

PEPPERY BEEF, POTATO AND BEER SOUP

Effort: A Little ; Pressure: High ; Time Under Pressure: 12 or 18 minutes ; Release: Quick, Then Quick Again ; Serves: 4 to 6

1½ pounds boneless beef sirloin, trimmed and cut into 1-inch pieces

1 medium red onion, chopped

3 cups beef broth

Two 12-ounce bottles light-colored beer, preferably an amber ale

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

Up to 1 tablespoon ground black pepper

½ teaspoon salt

2 bay leaves

1 pound baby carrots, halved widthwise

1 pound small yellow potatoes, such as Yukon Gold, cut into 1-inch pieces

ASIAN BEEF SOUP WITH RICE NOODLES

Effort: A Little ; Pressure: High ; Time Under Pressure: 11 or 17 minutes ; Release: Quick, Then Quick Again ; Serves: 4 to 6

6 cups chicken broth

1½ pounds boneless beef sirloin, trimmed and cut against the grain into ¼-inch-thick strips

½ cup soy sauce

1 small yellow onion, halved and sliced into thin half-moons

8 dried shiitake mushrooms, stemmed, the caps broken into small bits

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

Up to 1 tablespoon sambal oelek

¼ cup mirin

4 ounces dried stick noodles, about as wide as fettuccini

HAM AND CORN CHOWDER

Effort: A Little ; Pressure: High ; Time Under Pressure: 5 or 10 minutes ; Release: Natural ; Serves: 4 to 6

2½ cups chicken broth

3 tablespoons all-purpose flour

3 tablespoons unsalted butter

12 ounces smoked ham, chopped

1 medium yellow onion, chopped

3 cups fresh corn kernels, or frozen kernels, thawed

1 medium white potato (about 8 ounces), diced

1 teaspoon dried oregano

½ teaspoon celery seeds

½ teaspoon ground black pepper

¾ cup light, dry white wine

½ cup heavy or light cream

HAM, BLACK-EYED PEA, AND CHILE SOUP

Effort: A Little ; Pressure: High ; Time Under Pressure: 10 or 15 minutes ; Release: Natural ; Serves: 6

2 tablespoons peanut oil

1 medium yellow onion, chopped

1 medium green bell pepper, stemmed, cored, and chopped

1 tablespoon minced garlic

1 pound smoked ham, any glaze or spice rub removed from its exterior, chopped

1 teaspoon dried oregano

1 teaspoon ground coriander

½ teaspoon dried sage

5 cups chicken broth

One 14-ounce can diced tomatoes (about 1¾ cups)

1 cup dried black-eyed peas

One 4½-ounce can chopped mild green chiles (about ½ cup)