Pressure Cooker Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. This pressure cooker chili is an adaptation of my Granny’s chili. And with just three easy steps, it’s one of my favorites. Just brown the beef and onions, add the majority of ingredients and cook for 12 minutes on high pressure, then add the remaining ingredients, stir and enjoy!

The Secret Ingredient

This chili contains a not so traditional ingredient that makes all the difference- creamed corn. Trust us on this one. The creamed corn adds just a hint of sweetness that perfectly balances out the spice of this otherwise traditional chili. Once you try it, you may never make chili without it again.

Why the Cornstarch?

Growing up, Granny always added a slurry of flour and water to thicken the chili to her liking. It’s one of those family traditions that’s been passed down with the recipe. However, once my wife developed gluten intolerance, we needed to make this this recipe gluten-free. The quick fix was to create a slurry with cornstarch and water instead. While this step is optional, it creates a thicker, heartier chili.

Beans or No Beans?

There’s a great debate among chili lovers about the place of beans in a pot of chili. Some believe beans have no place in chili, while others insist they must be in the dish. We found this article about the great bean debate, and the history of chili, to be fascinating. After reading, we have to divulge, our chili doesn’t fall into the “traditional” Texas chili category, or the South American category. Rather, our chili is based on a southern style chili that we ate growing up. Almost always served with cornbread, this chili has a hearty 2 pounds of beef, and it’s fair share of beans as well!

The Process

Using sauté setting – Place beef, onions, salt, and black pepper in pot.

Cook until beef is fully browned, mixing often.

Pour beef into a fine mesh strainer to drain off fat. Then return to pot.

Add garlic and cook for one more minute.

Add all spices… chili powder, cumin, oregano, cayenne, and sugar.

Then add remaining ingredients… green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf.

Give all ingredients a good mix. Lock lid and cook for 12 minutes on high pressure.

Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting.

Meanwhile – In small bowl, stir water and cornstarch until smooth.

Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

And this is the AMAZING Result…

★ Did you make this Pressure Cooker Chili?

Please give it a star rating below!

5 from 1 vote

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Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 14

Calories 286 kcal

Author The Foodie Eats

Ingredients

• 2 lbs. ground beef
• 1 tsp. black pepper
• 2 tsp. salt divided
• 1 cup yellow onion diced
• 1 Tbsp. garlic minced
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• ¼ tsp. cayenne
• 1 tsp sugar
• 1 cup green bell pepper diced
• 28 oz. canned tomatoes petite diced
• 1 cup chicken broth
• 1 bay leaf
• 32 oz. canned red kidney beans drained, rinsed
• 14.75 oz canned creamed corn
• 2 Tbsp. cornstarch
• 1/4 cup water

Instructions

1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.

2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid and cook for 12 minutes on high pressure.

3. Meanwhile - In small bowl, stir water and cornstarch until smooth.

4. Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting. 

5. Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

6. Top with favorite toppings or non at all. Serve and enjoy!

Nutrition Facts

Pressure Cooker Chili

Amount Per Serving

Calories 286 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 5g 25%

Cholesterol 46mg 15%

Sodium 684mg 29%

Potassium 660mg 19%

Total Carbohydrates 25g 8%

Dietary Fiber 6g 24%

Sugars 5g

Protein 17g 34%

Vitamin A 17.1%

Vitamin C 20.5%

Calcium 7.4%

Iron 21.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Butternut Squash Soup

I’m gonna go out on a limb and call this a perfect Fall soup. For starters, nothing says the Fall season like butternut squash. And with the addition of apple cider, this Instant Pot butternut squash soup hits all the points that make Fall flavors special… It’s slightly sweet, herbaceous, and incredibly savory. Finally, adding the sautéed mushrooms gives it an earthy quality, and the Parmesan add the saltiness. It’s very well balanced.

The Process

Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash.

Cut squash roughly into 1-inch cubes, then add them to pot.

Then add a roughly chopped onion to pot.

Add rosemary, thyme, and bay leaf to a piece of cheesecloth…

…and tie up with a piece of kitchen twine.

Add garlic, salt, and nutmeg to pot. (Nutmeg not pictured because I almost forgot it!)

Pour in chicken broth and apple cider, as well as adding the herb bouquet.

Give all ingredients a good mix.

Oops… almost forgot the nutmeg. Lock lid and cook at high pressure for 10 minutes.

Once cook time is complete, quick-release pressure. Remove herb bouquet.

Using an immersion blender…

…blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

Add butter and stir until melted completed.

Finally, add cream and stir until well incorporated. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

And this is the AMAZING Result…

★ Did you make this Instant Pot Butternut Squash Soup?

Please give it a star rating below! ★

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Instant Pot Butternut Squash Soup

This soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 139 kcal

Author The Foodie Eats

Ingredients

• 3 lbs. butternut squash 6 pounds before peeling
• 1 cup sweet onions roughly chopped
• 1 Tbsp. garlic minced
• 2 tsp. sea salt
• 1 tsp. nutmeg
• 1 rosemary sprig
• 4 thyme sprigs
• 1 bay leaf
• 4 cups chicken broth
• 1 cup apple cider
• 2 Tbsp. butter
• 1/4 cup heavy cream

Instructions

1. Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash. Cut squash roughly into 1-inch cubes, then add them to pot.

2. Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.

3. Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.

4. Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.

5. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.

6. Using an immersion blender, blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

7. Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 

8. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

Recipe Notes

This soup has a thin consistency. If you prefer a thicker soup, use 3 cups of chicken broth instead of 4 cups.

Nutrition Facts

Instant Pot Butternut Squash Soup

Amount Per Serving

Calories 139 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 14mg 5%

Sodium 441mg 18%

Potassium 613mg 18%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 6g

Protein 3g 6%

Vitamin A 292.9%

Vitamin C 37.2%

Calcium 8.2%

Iron 7.3%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot White Chicken Chili

Most people don’t eat white chili often. I’m not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It’s very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it’s a winner.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, jalapeños, and garlic.

Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

Now, add chicken broth.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

Once cook time is complete, quick-release pressure and remove lid.

Switch to sauté setting. Remove chicken breasts…

…and transfer them to a large mixing bowl.

Using 2 forks, shred chicken into bite-size pieces.

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

Combine cornstarch and water to make a slurry.

Pour slurry into pot…

…and let simmer until desired consistency is reached (about 1 minute).

And this is the AMAZING Result…

★ Did you make this Instant Pot White Chicken Chili?

Please give it a star rating below! ★

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Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 241 kcal

Author The Foodie Eats

Ingredients

• 15 oz. canned cannellini beans drained, rinsed
• 15 oz. canned great northern beans drained, rinsed
• 15 oz. canned chickpeas drained, rinsed
• 1 cup yellow onions diced
• 1 jalapeno diced
• 1 Tbsp. garlic minced
• 4 tsp. chili powder
• 1 Tbsp. ground coriander
• 1 Tbsp. cumin
• 1 tsp. oregano
• 1 tsp. sea salt
• 4 cups chicken broth
• 2 lbs. boneless skinless chicken breasts
• 2 Tbsp. cornstarch
• 1/4 cup water

Instructions

1. First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.

2. Finally, add chicken breasts, making sure they are submerged in the liquid.
   

3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

5. Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).

6. Serve with your favorite toppings.

Nutrition Facts

Instant Pot White Chicken Chili

Amount Per Serving

Calories 241 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 48mg 16%

Sodium 405mg 17%

Potassium 822mg 23%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 1g

Protein 25g 50%

Vitamin A 12.4%

Vitamin C 13.6%

Calcium 10.8%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

The Process

First add all 3 types of beans to pot.

Then add the other veggies – onions, peppers, and garlic.

Next add the spices – chili powder, cumin, oregano, bay leaf, and salt.

Now, add your liquid components – chicken broth and tomato sauce.

Give a good mix.

Finally, add chicken breasts…

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

Once cook time is complete, quick-release pressure and remove lid.

Remove chicken breasts…

…and transfer them to a large mixing bowl.

Using 2 forks, shred chicken into bite-size pieces.

Return chicken to pot…

…and let set for as long as you can, but at least 10 minutes.

And this is the AMAZING Result…

★ Did you make this Instant Pot Chicken Chili?

Please give it a star rating below! ★

5 from 3 votes

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Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Calories 249 kcal

Author The Foodie Eats

Ingredients

• 15 oz. canned red kidney beans drained, rinsed
• 15 oz. canned pinto beans drained, rinsed
• 15 oz. canned black beans drained, rinsed
• 3/4 cup yellow onions diced
• 3/4 cup green bell peppers diced
• 1 Tbsp. garlic minced
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 bay leaf
• 1 tsp. sea salt
• 2 cups chicken broth
• 12 oz. tomato sauce
• 3 lbs. boneless skinless chicken breasts

Instructions

1. First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.
   

2. Finally, add chicken breasts, making sure they are submerged in the liquid. 

3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

5. Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts

Instant Pot Chicken Chili

Amount Per Serving

Calories 249 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Cholesterol 72mg 24%

Sodium 974mg 41%

Potassium 942mg 27%

Total Carbohydrates 21g 7%

Dietary Fiber 7g 28%

Sugars 3g

Protein 31g 62%

Vitamin A 18.7%

Vitamin C 16.3%

Calcium 7.4%

Iron 18.6%

* Percent Daily Values are based on a 2000 calorie diet.

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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Beef Vegetable Soup

Growing up, my mom used to make the best beef-vegetable soup. She didn’t make it often but, for some reason, I have very fond memories of eating it. So this pressure cooker beef vegetable soup is my attempt to recreate that memory from my childhood. There’s nothing fancy about it, but there is a richness and depth of flavor that I think will do my mom proud – which is every son’s goal, right?

Time to Get Creative!

The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like. There are really no rules, and they will all probably work. The only ones I would say are a must are onions, carrots, and celery – also know as mirepoix, the base of SO MANY recipes all around the world. So, if you don’t like mushrooms, leave ’em out! Switch ’em out! You can’t go wrong.

The Process

Season beef with salt and pepper.

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

Do not wipe or rinse bottom of pot! There’s so much flavor in there!

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce and bay leaves.

Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes).

And This is the Amazing Result…

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Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Calories 331 kcal

Author The Foodie Eats

Ingredients

• 2.5 lbs. stew beef
• 1 Tbsp. sea salt
• 1 tsp. black pepper
• 3 Tbsp. olive oil separated
• 3/4 cup yellow onions large dice
• 3 carrots roughly chopped
• 2 Tbsp. garlic minced
• 1/2 cup celery diced
• 8 oz. mushrooms roughly chopped
• 6 thyme sprigs tied in bundle
• 1/4 cup Worcestershire sauce
• 2 bay leaves
• 4 cups chicken broth
• 28 oz. canned crushed tomatoes
• 1.5 lbs. new potatoes quartered
• 8 oz. frozen green beans
• 15 oz. canned sweet peas drained

Instructions

1. Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There’s so much flavor in there!

2. Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

3. Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

4. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts

Pressure Cooker Beef Vegetable Soup

Amount Per Serving

Calories 331 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 73mg 24%

Sodium 708mg 30%

Potassium 940mg 27%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 6g

Protein 32g 64%

Vitamin A 68.1%

Vitamin C 31.6%

Calcium 7%

Iron 26.3%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Instant Pot Chicken Tortilla Soup

My wife is due to deliver our third child any day now. We also have a 3-year-old and a 1 1/2-year-old. Yeah, we’ve got our hands full in the best way. So we’re currently in a season of taking meals that we love and making them as easy as possible to make. That’s what happened here with this Instant Pot chicken tortilla soup.

We previously posted a slow cooker version of this idea, but let’s be honest… Our Instant Pot is getting all of our attention these days. So I applied two “cheats” (store-bought rotisserie chicken and stock), dumped it all in the pot, and it actually blew my mind! Sorry slow cooker, you just lost again.

The Process

Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later.

Shred the chicken into bite-size pieces.

Once cook time is complete, quick-release pressure. Then remove lid.

Add the shredded chicken to the pot and mix well.

Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

And This is the Amazing Result…

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Instant Pot Chicken Tortilla Soup

Incredibly flavorful, without too much spice.

Course Soup

Cuisine Mexican

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 575 kcal

Author The Foodie Eats

Ingredients

• 4 cups chicken stock
• 15 oz. whole kernel canned corn drained
• 30 oz. canned black beans drained
• 19 oz. red enchilada sauce
• 10.5 oz Rotel (Mexican style)
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tsp. sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. lime juice
• 5 lb. rotisserie chicken cooked

Instructions

1. Add all ingredients (except chicken) to pot. I also like to include the juice in the bottom of the rotisserie chicken tray. Lock lid and cook for 4 minutes at high pressure.

2. Meanwhile – remove all chicken meat from bones. Reserve the carcass (bones and skin) to make broth later. Shred the chicken into bite-size pieces.

3. Once cook time is complete, quick-release pressure. Then remove lid. Add the shredded chicken to the pot and mix well. Allow the chicken to sit in the soup for a few minutes (the longer the better) to absorb the flavor. 

4. Serve topped with any combination of tortilla chips, avocado, cheese, and cilantro.

Recipe Notes

The sodium appears to be really high in this recipe. However, most of that is due to the highly seasoned skin and fat of a store-bought rotisserie chicken, which you do not add to the soup. So the actual sodium and fat content is much lower than listed. Recipe cards cannot be modified and are merely approximations anyways.

Nutrition Facts

Instant Pot Chicken Tortilla Soup

Amount Per Serving

Calories 575 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 7g 35%

Cholesterol 146mg 49%

Sodium 1301mg 54%

Potassium 858mg 25%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 5g

Protein 53g 106%

Vitamin A 19.3%

Vitamin C 32.7%

Calcium 6.9%

Iron 29%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Potato Soup

It’s no secret that I LOVE soup. But what you might not know is that I really love potato soup! I mean, a loaded baked potato is one of the greatest inventions ever. So, when in soup form, it takes me to my happy place. Well, this pressure cooker potato soup does just that, with an easy process that is pretty much foolproof.

What’s special about this recipe?

There are a few things that I’d say set this pressure cooker potato soup apart from most. First and foremost… it’s gluten-free – which means my wife can actually eat it! That’s one of my biggest goals in life – creating delicious gluten-free recipes so that she can enjoy the food we all love. Secondly, this soup is very hearty and has a chowder-like texture with noticeable chunks of potato. I’m not the biggest fan of puréed potato soups.

The Process

Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

Add garlic…

…and cook for one minute more.

Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

Pour in cream…

…and mix well one last time.

And the AMAZING Result…

And as Always… Please Pin & Share the Love!

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Pressure Cooker Potato Soup

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 283 kcal

Author The Foodie Eats

Ingredients

• 4 bacon strips cooked, fat reserved
• 2 Tbsp. oil preferably bacon fat
• 1/2 cups yellow onions diced
• 1/3 cup celery diced
• 2 1/2 tsp. salt divided
• 1 Tbsp. garlic minced
• 4 lbs. russet potatoes peeled, cut into 1/2-inch cubes
• 4 cups chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water
• 1 cup heavy cream

Instructions

1. Cook bacon until crispy in the method of your choice. If you've never tried it in the oven, I highly recommend that. Make sure you reserve the fat!

2. Using the sauté setting – Add 2 tablespoons of oil (preferably reserved bacon fat) to pot, along with onions, celery, and 1/2 teaspoon of salt. Cook for about 3 minutes, until onions are soft and translucent.

3. Add garlic and cook for one minute more.

4. Add potatoes, chicken broth, and 2 teaspoons of salt – mix well. Lock lid and cook at high pressure for 7 minutes. Once cook time is complete, quick-release pressure.

5. Meanwhile... In a small bowl, combine cornstarch and water.

6. Switch back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring until desired consistency is reached. Then switch to warm setting.

7. Pour in cream and mix well one last time.

8. Serve topped with cheese, bacon, and green onions.

Nutrition Facts

Pressure Cooker Potato Soup

Amount Per Serving

Calories 283 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 32mg 11%

Sodium 527mg 22%

Potassium 881mg 25%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 1g

Protein 6g 12%

Vitamin A 7.3%

Vitamin C 14.1%

Calcium 4.9%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having a one-note flavor profile. We are also big fans of using mushrooms to make things “meatier”.

Can I Substitute With Low-Fat Ingredients?

You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% milk, or even a dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is totally worth it!

Why Sherry Wine Vinegar?

While we’re talking substitutions, you may notice that the recipe card says you can sub red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed for myself, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.

So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it’s definitely not the same thing, it does accomplish the same thing – adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That’s why any vinegar will work, but I would opt for something more neutral if subbing it out.

The Process

Using sauté setting – add oil to cooker.

Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

After about 5 minutes, add garlic, thyme, and vinegar – mix well.

Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

Give pot a quick wipe of rinse, then add sausage and onions.

Cook until sausage is browned and onions are soft and translucent.

Return mushrooms to cooker and give a good stir.

Add chicken broth and pumpkin.

Mix well to combine everything.

Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.

Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.

And the AMAZING Result…

★ Did you make this recipe? Please give it a star rating below!

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Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 205 kcal

Author The Foodie Eats

Ingredients

• 2 Tbsp. olive oil
• 16 oz. baby bella mushrooms diced
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 Tbsp. garlic minced
• 1 Tbsp. fresh thyme leaves
• 1 Tbsp. sherry wine vinegar can sub red wine vinegar
• 1 lb. ground sage sausage
• 1/2 cup yellow onions diced
• 4 cups chicken broth
• 14 oz. pumpkin purée
• 1 lb. kale de-ribbed, roughly torn
• 1 cup whole milk

Instructions

1. Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

2. Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.

3. Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens. 

4. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. 

5. Remove lid, add milk, and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker Pumpkin Soup with Sausage and Kale

Amount Per Serving

Calories 205 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 29mg 10%

Sodium 371mg 15%

Potassium 633mg 18%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 3g

Protein 11g 22%

Vitamin A 180.9%

Vitamin C 60.4%

Calcium 11%

Iron 11%

* Percent Daily Values are based on a 2000 calorie diet.

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