Instant Pot Cream of Vegetable Soup

Name: Instant Pot Cream of Vegetable Soup
Total time: 65
Yield: 6
Ingredients: 1 cup chopped bacon; 1 tablespoon chopped fresh oregano; 1 large clove garlic, minced; 1 cup sliced Brussels sprouts; 1 cup sliced sweet onions; 1 cup chopped mushrooms; 1 cup peeled and chopped golden beets; 1 cup chopped butternut squash; 1 small orange bell pepper, chopped; 1 dash chili powder; 1 teaspoon paprika; salt and freshly ground black pepper to taste; 1 cup beer; 8 cups beef broth; 1 cup whipping cream; 1 cup kale, rinsed and sliced

Recipe by Jordan Hartzell from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

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1 cup chopped bacon
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1 tablespoon chopped fresh oregano
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1 large clove garlic, minced
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1 cup sliced Brussels sprouts
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1 cup sliced sweet onions
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1 cup chopped mushrooms
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1 cup peeled and chopped golden beets
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1 cup chopped butternut squash

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1 small orange bell pepper, chopped
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1 dash chili powder
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1 teaspoon paprika
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salt and freshly ground black pepper to taste
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1 cup beer
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8 cups beef broth
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1 cup whipping cream
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1 cup kale, rinsed and sliced

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.