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|By :Instant Pot Staff|
|Browse Category||Soups, Stews & Broths|
|Cooking Technique||Pressure Cook|
|Prep Time||5 minutes|
|Cook Time||20 minutes|
Very good added mushrooms and kale yummy !
Good flavor, but i would probably reduce the cooking time a bit because the veggies were pretty mushy.
I made a few changes based on other soup recipies i have. I used Italian sausage instead of hamburg. I sauted everything in the instant pot before steaming. I reduced time to 10 minutes with a natural release. The result was excellent.
Adjusted recipe by only doing high pressure for 10 mins, followed by natural release for 10 then quick release. Also boiled 1.5 cups of orzo on the side and added to soup after (didnt try adding during cooking because the pot was very full). Turned out very flavorful!
I have the 3 quart instant pot. It would be nice to know which size pots the recipes are for.
Used half the tomatoes called for. My husband said it was the best soup he’s ever had.
I followed the advice and cut the time to 10 minutes and replaced the beef with italian sausages. Perfect!
I took others’ advice and cooked for 10 mins. I substituted the chicken broth for beef stock and while it was good, I think I’ll use chicken broth and reduce the amount of tomatoes next time.
Reducing the cooking time to 10 minutes was good advice. A little bland though – needs more seasoning. We are new to the IP – didnt realize it was going to take 20 minutes to preheat – so much for the quick dinner. Learned a few lessons and will make again.
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Took the recommendation to half the cooking time to 10 minutes. Good call! I made it once before with a cooking time of 20 min and the potatoes were overcooked. This was so much better! Thank you!