Instant Pot Parsnip Soup (Edit recipe)

A creamy and delicious parsnip and potato soup made in your instant pot. The perfect winter warm-up soup!

10 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	564
Fat:	37 g
Carbohydrates:	40 g
Protein:	30 g
Cholesterol:	124 g
Sodium:	870 mg
Fiber:	6 g
Sugars:	5 g
Calculated for total recipe.

by Erin Aronowitz

View original recipe

Serves: 6-8

Ingredients

2.5 Tbsp Unsalted Butter
1 cup Onion, diced (or green onion)
1 Tbsp Garlic, minced (I like to use Garlic Paste to make it easier)
4 Parsnip, (peel and then cut into 1" slices and then halved)
.75 tsp Sea Salt, (plus more later)
5 Yukon Gold Potatoes, (These do not need to be peeled because the skin is a nice golden color, dice these into 1" pieces)
2.5 cups Chicken Broth (Low Sodium), (You can use Veggie Broth as well)
.5 cup Heavy Cream (Whipping Cream), (or milk of choice)
2 cups Sharp Cheddar Cheese
Bacon Bits, (Either homemade or store bought, optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop your onion, parsnips, and potatoes.
Turn on your Instant Pot and put it into Sauté mode. Add your butter.
Once you see the butter start to bubble, add your onions and garlic. Then, mix.
Once the onions start to get a little color on them, add your parsnips, potatoes, and salt. Mix and then add the broth. Make sure the broth almost covers the contents in the Instant Pot. It is ok if the tops are peaking out.
Turn off your instant pot. Then, place the cover on and make sure it is in the "sealed" position.
Select "Pressure" cook at high pressure for 12 minutes.
*This step is optional* During this time, you can make bacon bits if you would like to add them to your soup. Cut raw bacon into 1" pieces, place in a pan and cook until brown. Drain the bacon from the oil and set aside.
Once the soup is done, let the soup natural release for 10 minutes. Then, very carefully, open the seal and let the rest of the pressure release.
Once the pressure has been released and it is safe, remove the cap, give your soup a mix and use an immersion blender to make the soup super creamy. Alternately, you can pour the contents in batches into a vitamix or blender to make it creamy.
Add your cream (or non-dairy milk) and cheese and mix all together. Taste and add more salt or black pepper if you would like. Add bacon bits and top with green onions!