Instant Pot Cauliflower Soup
Note: Vegan Meal
Ingredients
- 2 tbsp olive oil
- 4 Cups Vegetable Stock
- 1 Head Cauliflower
- 1 Idaho potato peeled and cubed
- 1/4 Cup sliced almonds
- 1 tsp Harissa Paste
- 1 tsp salt
- ½ tsp each ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground coriander
Directions
- Set Instant pot on sauté function (Normal).
- When hot add olive oil in the instant pot.
- Then add harissa, cinnamon, cumin and coriander and stir for 1 minute.
- Add cauliflower, sliced almonds, potato and vegetable stock.
- Pressure Cook on high for 3 minutes.
- After cooking finishes perform a quick release.
- Blend with an immersion blender or let cool and use a traditional blender.
Amazing Instant Pot Vegan Chili
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 small white onion, chopped
- 1 large poblano pepper, chopped
- 1 jalapeno, diced and seeds removed (for less spicy variation)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can Great Northern Beans or Pinto beans
- 1 15 oz can Kidney Beans
- 3 10 oz can diced tomatoes with chilies (I use Rotel)
- 1 can corn drained
- 2 cup Vegetable Stock
Directions
- Select the saute function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
- Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
- Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
- Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
- Select manual and cook on high pressure for 8 minutes.
- Once cooking is complete, use a quick release. Remove the lid and stir.
- For thicker chili, saute on high for an additional 3-5 minutes.
- Season with more salt if needed and serve immediately with your favorite toppings.
Instant Pot Harissa-Spiced Carrot Soup
Based on a recipe from Food & Wine then adopted for the Instant Pot
When I came across this recipe a few weeks ago I was both excited and intrigued. Excited by the simplicity of the recipe and intrigued by the incorporation of Harissa, not to mention the rosemary and almond garnish. Cooking anything from Food & Wine is usually a challenge but to my delight this recipe was relatively simple.
What is Harissa?
Harissa is not something I use everyday and I wanted to learn more about the ingredient. Mystery solved, a hot pepper paste, primarily used as a condiment in North Africa. Tunisia is the most famous producer of harissa, and while recipes may vary according to region, the base is normally some form of roasted red peppers, baklouti pepper, serrano peppers, hot chili peppers, garlic paste, coriander seed, saffron, rose or caraway and oil (Harissa – Wikipedia).
Converting to the Instant Pot
Adopting this for the Instant Pot was relatively simple and necessary as I do not own a high speed blender. Cooking the carrots with the Instant Pot was an easy workaround. The carrots are now soft enough to be blended easily. As an aside cooking carrots in the Instant Pot helps them retain more beta-carotene, check out this article 7 Health Benefits of Pressure Cooking for more healthy facts.
Whats the Review?
There are few reasons why I love it, first the sweetness of the carrots and the spice of the harissa played perfectly off each other giving it excellent balance and just the right amount of heat. Second the addition of the butter added a deep richness and creaminess that let it eat like a more hearty soup.
Rosemary 
Almonds
Finally, the garnish added a delightful layer of texture that rounded out the entire experience. Originally skeptical about using rosemary in the garnish, but frying it reduced the sharp and pungent flavor. Then pairing the rosemary and almonds added a nice crunch.
Instant Pot Harissa Carrot Soup
A Food & Wine recipe for Instant Pot Harissa-Spiced Carrot Soup recipe adopted for the Instant Pot. Creamy, sweet and spicy with a crunchy garnish for texture.
Ingredients
- 2 LB Carrots
- 2 Cup Low Sodium Chicken Broth
- 1 Cup Water
- 2 TSP Harissa Paste
- 1/4 Cup Olive Oil extra virgin
- 1/2 Cup Almonds
- 1/4 Cup Rosemary (Fresh)
- 1/4 Cup Butter (Cubed) cold
Instructions
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Add Carrots to Instant Pot and cover with water
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Set Instant Pot to “Pressure Cook” on High for 3 minutes, then quick release and remove 1 cup of water for use later.
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Put Carrots into a colander and run them under cold water until they have cooled completely.
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Cut Butter into cubes
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Place Carrots, Chicken Stock, Butter, Harissa Paste, and 1 Cup of water (saved from earlier)
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Garnish – Add Olive Oil to pan and over medium heat, then fry Rosemary and Almonds for 1 Minute, Remove with slotted spoon and pat dry on a paper towel.
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Add soup to a bowl and garnish then enjoy
