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Instant Pot Spring Vegetable Soup

June 3, 2016

No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Confession…

Other than bone broth and an occasional whole chicken on a busy week, my Instant Pot has gathered some dust over the winter…

Cooking is a relaxing, stress reliever of mine. So cooking stovetop is a labor of love to me, and I really don’t mind it!

But as our schedules started getting more packed this spring, and the weather begged us to be outside more and more, my focus turned to figuring out this convenient Instant Pot cooking so we could still eat nourishing meals without so much kitchen time.

My toddler especially has become fond of my Instant Pot veggie soups. She has been teething 2 year molars this spring and raw veggies are tough to get her to enjoy. It is pretty typical at this age (from my experience at least), so I don’t sweat it, and get the veggies down in more cooked form until my toddlers can manage chewing raw veg better.

It makes for a great way to getting nourishing bone broth in (which, by the way, you can make quick in the Instant Pot too!)

Spring is a time for fresh, detoxing greens and mineral rich roots. Our spring tends to linger around where I live so gathering fresh local spring veggies is pretty easy even into June. It is nice to use the entire vegetable – including the green tops that so often people toss away!

The veggies I used in the recipe here only scratch the surface of the possibilities! Change things up as much as you want. I always try to be sure to have some “sweeter” veggies such as carrots, golden beets, peas, potatoes, and even radishes (they are spicy when raw but when they are cooked they are soft and sweet like a potato) to offset any bitter greens.

The best part just might be how “one pot” this whole soup is. Toss all the veggies in and after it pressure cooks, just puree right in the Instant Pot with an immersion blender!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great spring veggies to try! Here is a list of great in season spring veggies to use in your spring soup!

Beets or golden beets (I have used golden beets and the color is beautiful!)
Spring greens such as nettles, baby spinach, chard, and green tops from radishes and/or beets
Peas
Leeks
Cabbage
Asparagus
Garlic Scapes
Green Onions
Celeriac
Carrots
New potatoes

Don’t forget this soup is great for all ages!

Soup purees are a great way to introduce veggies to babies ready for solids. Just serve on a spoon, in a mug with a small straw, or let them drink it right out of an open cup! And since this soup freezes so great, it makes the perfect pull out thermos soup for school lunches!

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5 from 2 votes

Instant Pot Spring Vegetable Soup

No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: Instant Pot spring vegetable soup, Instant Pot spring vegetable soup recipe, vegetable soup in the Instant Pot

Servings: servings

Author: Renee - www.raisinggenerationnourished.com

Ingredients

2 quarts bone broth
1 medium onion peeled and quartered
1 head of garlic peel the cloves but you can leave them whole!
1/2 lb spring greens such as nettles baby spinach, radish greens, beet greens (about 5ish cups)
5-6 small/medium carrots tops removed
1 bunch radishes about 10 or so radishes. If your radishes are small you can use more. You can leave the tops right on!
1 bunch asparagus tough ends discarded
1 medium leek Discard the green top and slice length-wise to wash out the sand from the insides - no need to chop further!
Sea salt/pepper to taste
Optional raw cream or whole sour cream and fresh chopped chives to garnish

Instructions

Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
When the Instant Pot is done cooking the soup, release the valve to let the pressure out, remove the lid, and use an immersion blender (or pour the cooked soup into a regular blender) to puree the soup until smooth. Add sea salt and pepper to your taste.
Garnish each bowl with raw cream or sour cream, and freshly chopped chives.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:

20 Minute Spring Stir Fry with Garlic Butter Sauce

Spring Roasted Asparagus and Garlic Stinging Nettles Soup

How To Make Instant Pot Bone Broth

Crispy Plantain Crackers

14 Comments

Batch Up Meals Cold & Flu Season Instant Pot Nourishing Staples Real Food 101 Real Food Tips Soup

Instant Pot Bone Broth

February 3, 2016

Learn how to use any* bones to make fast, nourishing bone broth with your Instant Pot!*

Links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product or service I wouldn’t use on my own family.

This has been a game changer friends!

Honestly I have spent years without thought simmering my bone broth stovetop or through the night in a slow cooker. It has become such second nature that when I started hearing about people using their pressure cookers to make bone broth in just a couple hours I sort of skimmed right past. I had my “routine”. My method.

And with a house full of kids, autopilot is crucial to my daily flow!

I wasn’t convinced I would switch making my bone broth to my Instant Pot when I received it last fall. Because it is smaller than what I typically make bone broth in, I couldn’t see myself making bone broth more frequently to equal the amount I was making once a month in my slow cooker, huge stockpot, or oven roaster.

And then this year happened! Busier school and homework schedules, an added preschool schedule to the elementary routine, a book deal & daily blog work, and a feisty toddler have really dwindled my kitchen hours down.

I have to be smart about my kitchen time.

And the Instant Pot helps me do that. Bone broth can be made so hands free and fast. There is no planning out to remember to turn off the slow cooker – or planning to be home while the stockpot on the stove simmers for hours and hours. And the gel! Oh that glorious, nourishing gel is still there as well as all the maintained properties of properly prepared bone broth!

If you are new to bone broth, this recipe is for you! You can’t find a more nourishing, power packed food – period! If you have never read “Broth Is Beautiful”, I highly recommend it so you can fully understand what amazing food you are making!

If you are a seasoned bone broth foodie, this recipe is for you too! If your little heart pitter patters every time you get to use your stock pot to make something amazing…don’t worry. You don’t have to retire your beloved pot! Use your Instant Pot to your advantage when your time is short. Leverage your kitchen time – you will have more bone broth on hand to make those amazing slow cooked soups at the stove 😉

A quick note on the bones!

Rich, flavorful broth comes from bones that have been cooked, so if you happen to pick up bones from your farmer at the market (sometimes called beef soup bones, or marrow bones), or you have a load of bones from ordering a half or whole cow or pig, or from that big deer hunt, just give those raw bones a quick roast before using them for broth. I typically just toss them on a sheet pan and roast them at 400 degrees for 45 minutes. If you are making a beef roast or whole chicken in the Instant Pot, you can just toss the bones right back into the IP after you strip the meat for your broth making! So easy!

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4.88 from 25 votes

Instant Pot Bone Broth

Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!

Prep Time10 mins

Cook Time2 hrs 10 mins

Total Time2 hrs 20 mins

Course: Soup

Cuisine: American

Keyword: how to make bone broth in the Instant Pot, Instant Pot bone broth

Servings: servings

Author: Renee - www.raisinggenerationnourished.com

Ingredients

Cooked bones/carcass of chicken learn how to do a whole chicken in your IP HERE!, cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones don't fit for another time.)
1-2 chicken feet optional depending on if you have access - it gives really good gel to the broth. Ask your chicken farmer for them!
1-2 large carrots coarsely chopped
1 medium onion coarsely chopped
2-3 stalks of celery coarsely chopped
1 head of garlic smashed
1-2 TB apple cider vinegar
Water enough to cover the bones

Instructions

Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones - be sure you don't go over the "Max" line on the pot.
Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
Put the Instant Pot lid on and turn the vent valve to closed. Push "Soup" and use the manual button to bring the time up to 120 minutes.
The pot will turn "On" automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.

For more Instant Pot recipes, you can follow my Instant Pot Recipes board on Pinterest!

More real food recipes you might like:
Instant Pot Whole Chicken

Instant Pot Italian Sausage Stew

15 Minute Chicken Tortilla Soup

French Onion Soup

Fresh Tomato Soup

207 Comments

Batch Up Meals Dinner Ideas Instant Pot Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips Soup

How To Make An Instant Pot Whole Chicken for FAST Healthy Meals

January 30, 2016

Learn how to optimize your time and still get real food on the table using your Instant Pot to make a whole chicken in under an hour without compromising nutrition!

Routine…

These days I literally thrive off of it. My desire to keep my kitchen real food based plus a house full of little ones makes routine a necessity.

I physically don’t have the time to be in the kitchen all day. It’s that simple!

So for years my kitchen routine – specifically my chicken and bone broth routine – has been on autopilot…literally. It was something I didn’t have to think about.

I made a whole chicken or two on a Sunday and use the meat for the next few days while freezing the rest. I would dump the bones back into the oven roaster or slow cooker and let it go overnight until the next evening when I would strain it off, cool it in the fridge overnight, and then pop it into the freezer. All in all it was a 2 day process – though certainly not all hands on time. I honestly could do the routine without even thinking about it…

…and then my Instant Pot arrived.

And it sat…

…and sat.

And sat.

Until about a month after I had it {still in the box} my husband asked if I was ever going to “try that thing out” and I decided I better try. I kept reading about chickens being made in less than an hour and bone broth in hours instead of a whole day and while it intrigued me….it’s just hard to teach an old dog new tricks!

But it can be done!

Over the last few months my routine has fallen in love with my brand new kitchen buddy…my Instant Pot! I can have a week or so worth of chicken meat and the bone broth done in half a day versus 2 days…that my friends is a game changer!

I still very much love to slow roast my chickens , especially in the winter. You just can’t take the traditional foodie out of me – there is something about warming the house up in the winter with a slow roasted chicken and a pot of simmering bone broth! But I am finding that the days don’t get less busy as you step out of newborn-hood – they actually get busier! And being able to stock up on nourishing pastured chicken and bone broth so quickly is so helpful!

I decided to lay this out “tutorial style” for all those “old dogs learning new tricks” like I was….take a deep breath – this is not much different than you were doing before!

Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.

Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. I don’t even measure – just sprinkle it into your palm and gently stuff your fist under the skin to rub the season on the meat.

Set the chicken breast down in the Instant Pot right on top of the rack, and sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.

Turn the vent valve to closed, plug the Instant Pot in, push the “Meat” setting, and then bring the time down manually to 25 minutes. It will turn on automatically and will say “On.” while it comes to pressure for about 10 minutes.

Once the pot comes to pressue, the 25 minute clock will count down. After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat – you don’t want that! Let it sit and release naturally and then release the valve and open the top.

From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

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4.96 from 23 votes

How To Make An Instant Pot Whole Chicken

Learn how to optimize your time and still get real food on the table using your Instant Pot to make a whole chicken in under an hour without compromising nutrition!

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Keyword: how to cook a whole chicken in the Instant Pot, Instant Pot rotisserie chicken, whole chicken in the Instant Pot

Servings: servings

Author: Renee - www.raisinggenerationnourished.com

Ingredients

1 medium onion coarsely chopped
2 large carrots coarsely chopped
3 stalks of celery coarsly chopped
1/2 head of garlic just smash the cloves
2-3 cups filtered water
1 whole pastured chicken around 5 lbs
Thyme oregano, sea salt, and pepper to taste

Instructions

Put the veggies and garlic into the bottom of your Instant Pot bowl, pour in the water, and set the rack for the chicken on top of the veggies.
Gently lift the skin on the chicken breast and spread about a half palm-full of herbs and sea salt over the breast. This is optional but gives really good flavor to the meat. Set the chicken breast down in the Instant Pot right on top of the rack
Sprinkle sea salt, pepper, and herbs if you wish to the chicken as well as to the liquid in the pot as this will give the meat stock leftover great flavor for soups or other cooking.
Turn the vent valve to closed, plug the Instant Pot in, push the "Meat" setting, and then bring the time down manually to 25 minutes. It will turn on automatically. It takes about 10 minutes for it to come to pressure and then the 25-minute clock will count down.
After your chicken pressure cooks 25 minutes, turn it off and let it sit in there to naturally release about 15-20 minutes. Turning that valve right away to release the pressure will pull all the moisture out of the meat - you don't want that! Let it sit and release naturally and then release the valve and open the top.
From there you can take your chicken out, chop it up and either freeze it for later in the week or use it right away. You can strain out the liquid in the bowl (called meat stock) to use for soups or other cooking, and then toss the rest of the chicken carcass back in to make your bone broth.

For more Instant Pot recipes you can follow my Instant Pot board on Pinterest!

More real food recipes you might like:

Instant Pot Bone Broth

Instant Pot Italian Sausage Stew

Sweet & Sour Chicken

3 Kid Friendly Stir Frys

Autumn Harvest Chicken Stew

211 Comments

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