Suddenly It’s Soup!

We have owned an Instant Pot for quite awhile now and have greatly appreciated its ability to cook beans quickly and produce perfectly cooked rice.  Happily, we’re now discovering that the Instant Pot has many other charms.

 Recently we have been pressed for time in the evenings and have been looking for meals that can be prepared with a minimum of time and fuss.  Our thoughts turned to the Instant Pot and we began to enjoy soup recipes created just for this helpful appliance.  However, my husband Rob is very creative when it comes to cooking and he came up with a soup recipe that we thoroughly enjoyed and would like to share with you.

All you need to remember is to soak the chickpeas for a few hours before you arrive home hungry for your meal.  Though this soup is cooked in an Instant Pot, it is, of course, not really an instantaneous meal.  It requires about 45 minutes from the start of your preparation to placing the finished soup on the table.  Hope you enjoy it!

 

 

Savoury Instant Pot Potato Leek Soup

 

2 lbs potatoes, peeled and cut into chunks (about 6 medium potatoes)

3 leeks, cleaned and sliced, using the white and light green parts

1 cup pre-soaked chickpeas

1 medium onion, diced

5 cloves garlic, chopped

2 tsps rosemary

2 tsps thyme

2 tsps ground coriander

1 tsp marjoram

1 tsp salt

½ tsp black pepper

5 cups vegetable stock

2 bay leaves

¼ cup chopped fresh cilantro

1 cup soy milk

Juice from one small lemon

2 tsps dried chives

1 tsp smoked paprika

 

Set Instant Pot to Sauté mode.

Add leeks, onions, garlic, thyme, rosemary, coriander, marjoram, salt and pepper with enough stock to prevent sticking.  Sauté until leeks and onions are soft, about 5 minutes, stirring and adding more stock if necessary.

Cancel Sauté mode and add potatoes, bay leaves, fresh cilantro, softened chickpeas and remainder of stock.

Close and seal Instant Pot lid and set on Manual for 6 minutes.

When cycle is complete, either release the pressure manually or allow pressure to release naturally.

Open pot.  Remove bay leaves and add 1 cup soy milk.

Blend with an immersion blender or in a food processor until smooth.

Add more soy milk if too thick or blend longer if too thin.

Drizzle juice from the lemon over the soup.

Serve in bowls, garnished with chives and smoked paprika.