30-minute Mushroom Leek Soup Recipe (Instant Pot) (2024)

FAQs

How does the soup setting work on the Instant Pot? ›

The Soup setting on the Instant Pot operates by using high pressure to create a sealed cooking environment. It brings the contents of the pot to a boil, allowing flavors to infuse and ingredients to become tender. The extended cooking time helps to develop rich flavors in your soup.

Frozen Soup and Broth

Use the pressure-cooker function and a frozen block of soup or broth will be ready to eat in no time. Add frozen soup straight into the Instant Pot insert, set the timer to high pressure for five minutes, and then release the pressure using the quick release method.

Top tips: If your soup is a little too thick when blending add a dash more of cream or some water to thin it out.

Vegetables, pasta, and beans can turn to mush if you cook them for too long- Because high-pressure cooking is such a fast process, it is essential to understand how it can overcook food. Vegetables, pasta, and canned beans can become overcooked quickly.

Before you reheat your soup, you may want to thaw it to speed up the cooking time. However, it's not necessary to thaw your soup before reheating it, and you may choose to reheat your soup from frozen.

Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.

Leek and potato soup needs a good tasty stock to start with, otherwise it is bland. I would not add water to it, as mentioned in the OP.

* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!

However it is possible to reheat the soup direct from frozen and this is best done, at least partially, with a microwave. Transfer the frozen soup into a microwave-safe container, partially cover and microwave on low heat in 2 minute blasts until the soup has become slushy.

How do you cook frozen soup quickly? ›

Microwave the soup on 30% power for about 3 to 5 minutes. Remove the container, stir the soup and continue microwaving until the ice is melted and the soup is hot. To adjust the power level, enter the cook time first and then press the “Power” button. The reduced power will allow your soup to defrost evenly.