I love my instant pot! Mainly because I love soup. I’ve tried doing other things in it but I always go back to using it for making broth for soup.
I’ve seen recipes for making risotto and turkey in the instant pot, but roasts work out fine in the oven and risotto takes 20 minutes on top of the stove. So I’m not sure what the point is.
But broth for soup is a completely different story!
This week we are having barley-burger soup. Recipes for bone broth require hours and hours and hours of cooking the bones. Two and a half hours in the instant pot and the broth is ready to cool and go into the fridge. Then the next day you can skim off the fat and make your soup.
My two twists on my barley soup is to add about a pound of ground beef to it. This ensures that you have some meat in every spoonful and it’s less expensive than buying other cuts of beef. Now if you have leftover beef to add, that’s a bonus. But when I make soup for lunches during the week, the ground beef works so well.
My other favourite addition is Epicure’s spinach dip mix. It’s my go to seasoning for everything!
I tend to alternate soups each week. Chicken Noodle Soup with broth made from chicken backs in the instant pot. Ground chicken doesn’t cook up as cumbly as ground beef, so a rotisserie chicken from the grocery store is great as is just roasting a little chicken and cutting it up to make the chicken noodle soup “chicken-y”.
What’s your favourite soup?