Yoohoo! It’s me again- back with a recipe for y’all tonight. Ok- can we talk about this “Instant Pot” phenomenon? Everyone’s UHB-SESSED. My mom has one and I keep seeing everyone post about them. Supposedly they have the largest “group” on Facebook. Well people, I may not have an Instant Pot but I have a pressure cooker, and let’s be real- it’s basically the same thing. The only difference is the selection of little buttons on front (you may actually have to use your brain with the pressure cooker) but the results are the same.
So I’m here to tell you- this recipe is ONE POT easy and can be made with an Instant Pot, a pressure cooker on on the stove top. I personally made this recipe with my pressure cooker and kind of based it loosely off of a butternut squash recipe specifically for instant pot. I’m going to provide Instant Pot/Pressure cooker directions, but if you want to do it on the stove top, it will also be a no-brainer.
The great thing about this recipe is that it’s ONE pot and there wont be many dishes to do, which is great for me b/c I loathe doing dishes with every ounce of my being.
- 1 large onion, peeled and chopped
- 5 cloves of garlic, peeled and chopped
- 2 medium apples, peeled, cored, sliced
- 3 cups of cubed parsnips, peeled and chopped
- 3 tbsp butter
- 1/2 tbsp olive oil
- 1/2 c chicken broth
- 2 1/5- 3 1/5 cups of non-dairy milk (I used Silk original coconut milk)
- 1/2 tsp Tumeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 dash of cinnamon
- salt and pepper to taste
- Set your Instant Pot/Pressure cooker to the "saute" setting and add your butter.
- Let the butter simmer until it starts to turn golden brown. This will add a nice nutty flavor to your soup.
- Now add the olive oil to the butter and the onions.
- Let the onions saute until they just start to turn brown, and add your garlic, apples and parsnips.
- Let these saute for another 5 minutes or so.
- Add your chicken broth and spices.
- Hit cancel on your pot and put the lid on and close the pressure valve.
- If you're using an instant pot, select manaual and cook on high pressure for 6 minutes. If you're using a regular pressure cooker, choose the "soup" setting if you have one, or let it cook for 45 minutes.
- Open your pot and add your milk and puree in a blender, or use an immersion blender. (I would start with 1 cup and add milk continuously until it's the consistency that you like. I used 3 cups)
- You can substitute any kind of milk for the coconut milk I used, however if you decide to use dairy milk, let the veggie mixture cool slightly so it's not boiling anymore or the milk will curdle.
I wanted to note that bisque is traditionally a creamy French soup with a seafood base, but I feel like now days, most (non-chef/restauranteur) folks call any soup that’s thick and creamy a “bisque” so I’m gonna go with that for this soup, too!
Do you have any other great Instant Pot/pressure cooker recipes you love? Please link them in the comments below! I plan on making a butternut squash soup next week, too!