Instant Pot Soup Recipes from your RV

By

Are you a Pot Head?

 

Have you jumped on the Instant Pot wagon and joined the Pot Head club? It seems to be a love/hate relationship; some people love it, some hate it, while others share the same love and hate at the same time. It takes practice and a good recipe. If your traveling in a Tiffin Motorhome or a Grand Design RV, DRV Luxury Suite or even a Heartland RV then you may have enough cabinet space. However, if you are in a Pleasure Way or Class B or small Class C, you might not have the extra space and the Instant Pot could be perfect for you. Either way you travel it is a nice accessories for your kitchen. The nice thing about the Instant Pot while traveling in your RV, it cuts down on cook time, and sometimes it is a meal in one pot, such as spaghetti, roast with potatoes/carrots, beans or a big pot of soup.

Below are a few easy soup recipes that are easy to make from the comforts of you RV. Great for the winter nights along side the campfire.

 

Minestrone Soup

minestrone-sm

Minestrone soup is a favorite of many. This recipe is so easy to make and full of veggies, beans and pasta,  it is a meal in itself. Serve with garlic bread or a piece of rustic bread and you have a simple, delicious, healthy and satisfying meal. The good news about this soup is it is very versatile. Use what veggies you have or prefer. Add left over roast and you have yourself a beef and veggie soup. The options are endless.

Ingredients:

  • 1 onion diced
  • 1 zucchini diced
  • 1 large carrot
  • 2 stalks celery
  • 1tbsp garlic
  • 6 cups of vegetable broth
  • 1 cup frozen green beans
  • 28 oz can crushed tomatoes
  • 14.5 oz diced tomatoes
  • 1 can kidney beans, 15.5 oz drained and rinsed
  • 1 can cannellini or northern beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 ½ tsp dried basil
  • ½ tsp dried thyme
  • 1 tsp black pepper
  • 2 tsp salt
  • 5-6 oz baby spinach
  • 1 cup mini shells pasta

Directions:

  1. Heat oil on ‘saute’ high.
  2. Add the onion, carrots and celery to inner pot and sauté for about 4 mintues.
  3. Add the garlic and sauté an additional minute.
  4. Press the Keep Warm/Cancel button.
  5. Add zucchini, diced tomatoes and tomato sauce.
  6. Add in the beans, vegetable broth , seasonings, salt, pepper, pasta shells and give it a nice stir.
  7. Add baby spinach to the top, just lay it on the mix, don’t worry it will cook down.
  8. Securely lock the pressure cooker’s lid and set for 6 minutes on ‘High’.
  9. Perform a ‘quick release’ to release the cooker’s pressure.

Optional: Serve with grated Parmesan cheese and/or fresh basil for topping.

RV Storage Tip:

  • Precut your veggies before your trip or use frozen veggies to save on time.
  • Pre-measure your veggies, pasta and seasonings so you only bring what you are going to use.

 

 

Italian Wedding Soup

wedding_soup_sm

This recipe is super easy, yet very satisfying. Serve with bread sticks and a salad and salad and you have a great meal in no time.

Ingredients:

  •    8 cups chicken stock, divided in half
  •    3 carrots, peeled and diced (or frozen carrots)
  •    4 ribs celery, diced
  •    1 large, onion, diced (approximately 1 cup)
  •    1 cup acini de pepe pasta
  •    1 lb frozen italian meatballs
  •    10 oz bag fresh baby spinach

Directions:

  1. Pour 4 cups of the chicken stock to the inner pot
  2. Add the carrots, celery, onion, meatballs and pasta.
  3. Place and lock lid. Set valve to SEAL and program pot on MANUAL, high pressure for 8 minutes.
  4. When the timer elapses, carefully quick release pressure and remove lid.
  5. Stir in the remaining 4 cups chicken stock and wilt in the baby spinach. If more heat is needed turn pot to sauté.

 

15 Bean Soup

 

15bs_sm

Ingredients:

  • 1 bag 15 bean soup
  • 8 cup vegetable stock or chicken stock or water
  • 2-3 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 stalks celery with tops, chopped
  • 2 carrots, peeled and chopped
  • salt and fresh black pepper to taste
  • 1 dried bay leaf
  • 2-3 sprigs of fresh thyme, or dried thyme
  • 1 14.5 oz can of petite diced tomatoes, undrained
  • Ham hock (optional)

Directions:

  1. Sort, rinse and drain dried beans.
  2. Place in all ingredients EXCEPT tomatoes in the inner pot.
  3. Place lid on and set for manual high pressure 50 minutes.
  4. Be sure valve is set to SEAL.
  5. Let pressure NR. Remove lid and taste for seasoning. Stir in tomatoes.
  6. Lightly mash a few beans if you want to thicken up soup.
  7. Serve.

 

Share Button