Instant Pot Bacon Tomato Bisque Soup Recipes

INSTANT POT BACON TOMATO BISQUE SOUP RECIPE

Steps:

• Place butter, carrots, celery, minced onions and garlic into the instant pot and saute for 7-8 minutes.
• Add your diced tomatoes to the instant pot, as well as the chicken broth and spices.
• Add half the cream, stir, and let cook in the instant pot for 8 minutes.
• Once the pot comes to full pressure and completes the cook cycle, allow the Instant Pot to naturally release the pressure.
• Using an immersion blender, or food processor to puree the soup mixture to desired chunkiness. I like a medium puree.
• Add the remaining cream and stir in the bacon pieces.
• Top with green onions and sour cream if desired.

INSTANT POT® TOMATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
• Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
• Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
• Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.