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

FAQs

How long does soup mode take on an Instant Pot? ›

Whichever gadget you cook them in (even if it's on a hob or in the oven), you can reheat them from frozen in a pressure cooker and, of course, in an 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.

However, it's not necessary to thaw your soup before reheating it, and you may choose to reheat your soup from frozen. To thaw your soup, we recommend putting it in the refrigerator overnight or placing it in a bowl or pot on the counter for an hour.

How you reheat soup has a lot to do with how well frozen soup turns out. It's best to thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns. The stovetop gives you greater heat control for more even cooking.

Yes. It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals).

When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.

The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Why does my leek and potato soup taste bitter? ›

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients.

Soup makers are an all-in-one route to soup. They tend to be able to make smooth or chunky soup in between 20 to thirty minutes. Some have a sauté option that will make your soup far superior, so be sure to look out for this when choosing your model.

Because, to make soup from water, bones & meat, vegetables, spices, etc. takes quite a while, of simmering, in order extract & “meld” the flavors. Not all soups take a long time, but you need to let the flavors meld to get the best results, this is why most soups taste better the second day.