9. Beef Stroganoff Soup
This recipe takes comfort food and turns it into a soup, which we’d argue is even more comforting. Using beef broth as a base, this recipe truly makes it taste like you’re eating regular Beef Stroganoff, just with a spoon instead of a fork. This is the perfect soup to keep in the freezer at all times to whip out and heat up at a moment’s notice.
Ingredients
- 1 ½ pounds stew meat
- 6 cups beef broth – (I used low sodium)
- 4 tablespoons worcestershire sauce
- ½ teaspoon Italian seasoning blend
- 1 ½ teaspoons onion powder
- 2 teaspoons garlic powder
- salt and pepper to taste – (I use about 2 teaspoons salt and ½ teaspoon black pepper)
- ½ cup sour cream
- 8 ounces mushrooms – sliced, (about 1 cup sliced mushrooms)
- 8 ounces short noodles – cooked, (egg noodles, rotini, and cellentani work great)
- ⅓ cup cold water
- ¼ cup corn starch
Instructions
Instant Pot Instructions
- In your instant pot, combine stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Place lid on the instant pot, make sure the vent nozzle is in the non-venting position, press “pressure cook” and set timer to 1 hour.
- Move venting nozzle to the vent position and allow to vent until the button drops down. Remove lid, and switch Instant Pot to “soup” mode. Stir together sour cream and 1 cup of broth from the Instant Pot until smooth. Stir mixture back into the pot along with the mushrooms. Whisk together cold water and corn starch in a bowl.
- Once soup is boiling, whisk corn starch mixture into the Instant Pot until soup thickens. Stir in noodles. Taste, add salt and pepper to taste, if needed. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
Slow Cooker Instructions
- In your slow cooker, combine stew meat, beef broth, worcestershire sauce, Italian seasoning, onion powder, garlic powder, and salt and pepper to taste. Cover and cook on high 3 hours, or low 6 hours.
- Stir together sour cream and 1 cup of broth from the slow cooker until smooth. Stir mixture back into the pot along with the mushrooms. Whisk together cold water and corn starch in a bowl, then stir into the slow cooker.
- Cover and cook on high for 1 hour longer. Taste, add salt and pepper to taste if needed. Add cooked noodles. Garnish with cracked black pepper, fresh thyme or parsley, and grated parmesan cheese and serve.
Notes
Flavor tip: Add a sprinkle of crushed red pepper flakes.
Nutrition
Calories: 593 kcal, Carbohydrates: 58 g, Protein: 51 g, Fat: 16 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 120 mg, Sodium: 1635 mg, Potassium: 1309 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 193 IU, Vitamin C: 3 mg, Calcium: 122 mg, Iron: 6 mg
10. Lentil Soup
The hearty texture of this lentil soup really makes it a stand-alone dish for any meal. The lentils cook so perfectly in the Instant Pot and you don’t even need to soak them beforehand. That means you’re looking at a whole lot less time and effort on your end. Plus adding onions, carrots, celery, and garlic really takes the flavors of this recipe to the next level.
Instant Pot Lentil Soup – an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).
This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion small diced
- 4 medium carrots
- 3 stalks celery
- 4 springs fresh thyme
- 1 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 1/2 cups French green lentils
- 4 cloves garlic minced (about 4 teaspoons)
- 1 can fire-roasted diced tomatoes (15 ounces)
- 1 can crushed tomatoes (15 ounces)
- 4 cups low-sodium vegetable broth
- Chopped fresh parsley for serving
- Freshly grated Parmesan cheese optional for serving
- Crusty bread optional for serving
Instructions
- Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
- While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
- Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
- Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
- Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.
Notes
- TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
- TO FREEZE: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE ON THE STOVETOP: Prepare the recipe in a large Dutch oven on the stove through Step 3. Bring the soup to a boil, cover, and reduce the heat to a simmer. Let cook until the lentil are tender but not mushy, about 25 minutes, stirring once or twice throughout. Enjoy hot.