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Instant Pot Black Bean Soup

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This soup is tasty, filling, low fat and easy – what more could you want from a soup or indeed any meal? I’ve drawn inspiration from the unparalleled Delia Smith, but have reduced the number of ingredients and significantly simplified the method!

It’s another soup that is perfect for vegans, vegetarians and omnivores alike, so crack on.

“But what about the beans?!” I hear you ask. Yes, you could use canned beans. But dried are much cheaper and maintain a better texture at the end. You’ve got options here. You could soak the dried beans in ample water overnight or, if you’re a bit more time-limited, you can use a quick-soak method in the Instant Pot:

Rinse and drain 250g (1 cup) dried beans. Put in the Instant Pot with 1L water and 1 tsp salt. Set to manual high pressure for 2 minutes. Then leave for 10min to let the pressure release naturally. Drain and rinse the beans and discard the liquid.

Note that whichever method you use, dried beans approximately double in weight once soaked, thus you just need 125g dried beans for the 250g soaked/canned beans for this recipe.

If you’re left with soaked beans that you won’t be using, pop then in a food bag and freeze them flat. Once frozen they will free flow in the bag so you can remove as many as you need and can cook with them from frozen.

For other quick and simple vegan soups try my Instant Pot Middle-Eastern Chickpea and Spinach Soup, Instant Pot Lentil and Lemon Soup or this improbably pleasing Instant Pot Celery and Cashewnut Soup.

Instant Pot Black Bean Soup
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Servings
6
Servings
6
Instant Pot Black Bean Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat the olive oil in the Instant Pot using the sauté function set on high. Add the chopped onion and carrot and cook until softened.
  2. Add the garlic and sauté for one minute further.
  3. Add all of the rest of the ingredients, except for the coriander. Close the lid, wet the valve to "sealing" and use the "Beans" setting, which will cook the soup on High Pressure for 30 minutes.
  4. When the Instant Pot beeps to say it's done either open the valve for Quick Pressure Release if you want to proceed immediately or leave the pressure to release naturally if you want to finish the soup later.
  5. Stir in the coriander and blend the soup with a hand blender or in a liquidiser. Check the seasoning and add salt, pepper and/or lime juice if needed.
  6. If you're feeling fancy, serve with a swirl of yoghurt (vegan or regular plain yoghurt) or cream.
Recipe Notes

If you want to make this on the hob then follow the same method but gently simmer for 1.5 hours in a saucepan.

Instant Pot Middle Eastern Chickpea and Spinach Soup

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It’s soup. It’s utterly delicious, recipe-requesting soup. And it’s vegan. Need I say more? Just cook up this bad boy and take the compliments;)

This Instant Pot Middle Eastern Chickpea and Spinach Soup is another classic, originally sourced from the New Covent Garden Soup Company’s Book of Soups: New, Old and Odd Recipes, but simplified and adapted for pressure cooking. It’s quick, easy. low-fat, tasty and filling. And as if that’s not enough. absolutely no meat or dairy, a total crowd-pleaser.

If you don’t have an Instant Pot or other pressure cooker, it’s also simple to make on the stove. Simply follow the same method but use more stock, 1.5L, and simmer for 20min before stirring in the spinach.

For other quick and simple soups try my Instant Pot Broccoli and Stilton Soup. Or if you also need to keep it vegan, go for this Instant Pot Lentil and Lemon Soup or this improbably pleasing Instant Pot Celery and Cashewnut Soup.

Instant Pot Middle Eastern Chickpea and Spinach Soup
Print Recipe
Servings
6
Servings
6
Instant Pot Middle Eastern Chickpea and Spinach Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Put all ingredients, except the spinach, into the Instant Pot.
  2. Set the valve to "sealing" and manual cook on High Pressure for 5 minutes.
  3. When the Instant Pot beeps to say it's done either open the valve for Quick Pressure Release if you want to proceed immediately or leave the pressure to release naturally if you want to finish the soup later.
  4. Stir in the spinach and leave to wilt in the residual heat for a couple of minutes.
  5. Blend the soup with a hand blender or liquidiser.
  6. If you're feeling fancy, serve with a swirl of yoghurt (vegan or regular plain yoghurt.)
Recipe Notes

If you want to make this on the hob then follow the same method but simmer for 20 minutes in a saucepan and use 1.5L stock.

Instant Pot Celery and Cashewnut Soup

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Now that spring has finally sprung, it’s time for a light, vegetable soup.

And what can I say about this one? Other than, perhaps, trust me?!!!

This Instant Pot Celery and Cashewnut Soup is an absolute revelation. I’ve met many people who are not fans of celery but not yet one person who doesn’t like this soup. It’s so simple to make, only four ingredients and is simply a bowl of warming goodness!

No doubt like you, I’ve tried many recipes in my time that sounded really improbable but I’ve thought – surely this recipe wouldn’t be published if it were awful? And, guess what, so many times the improbable is simply indigestible.

However, don’t let past disappointments stop you, and give this soup a whirl, I promise you won’t regret it.

Instant Pot Celery and Cashewnut Soup

This Instant Pot Celery and Cashewnut Soup is originally from the New Covent Garden Soup Company’s Book of Soups: New, Old and Odd Recipes, slightly simplified and adapted for pressure cooking.  It is so satisfying to make something that is greater than the sum of its parts, my kids love it (always a bonus) and it’s even vegan, so handy in the freezer for your more particular guests.

If you’re feeling fancy then a sprinkling of chopped toasted pistachios on the top would be a nice flourish, with a slice of your favourite loaf on the side. If you’re not avoiding dairy then a swirl of cream or a grating of cheddar would also go down a treat.

For other simple soups try my Instant Pot Broccoli and Stilton Soup or this Instant Pot Lentil and Lemon Soup.

Instant Pot Celery and Cashewnut Soup
Instant Pot Celery and Cashewnut Soup
Print Recipe
Servings
6
Servings
6
Instant Pot Celery and Cashewnut Soup
Instant Pot Celery and Cashewnut Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Roughly chop celery and garlic.
  2. Chuck in the Instant Pot with the salted cashews (no need to chop) and the vegetable stock.
  3. Set the valve to "sealing" and manual cook on High Pressure for 8 minutes.
  4. When the Instant Pot beeps to say it's done either open the valve for Quick Pressure Release if you want to proceed immediately or leave the pressure to release naturally if you want to finish the soup later.
  5. Blend the soup with a hand blender or liquidiser. For best results it's worth then passing through a sieve to remove and errant celery strings.
Recipe Notes

If you want to make this on the hob then follow the same method but simmer for 30 minutes in a saucepan.

Instant Pot Korean Beef and Rice

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I confess, this Instant Pot Korean Beef and Rice recipe is Nigella Lawson’s Slow-Cooker Korean Beef and Rice Pot, from Simply Nigella, but pressure cooked instead. The recipe is fantastically simple (only 6 ingredients and NO CHOPPING!) and gives a satisfying, salty, spiky one-pot dish to dig into. Yes, no chopping and only one pot to wash up. You can’t say fairer than that.

 

If you’re feeling fancy, then snip some fresh coriander onto the beef and rice as you serve. And if  you could handle a tiny bit more prep and washing up then the Instant Pot Korean Beef and Rice is beautifully complemented by some steamed pak choi or tenderstem broccoli with a sprinkling of soy sauce and sesame seeds.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it’s definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don’t worry, whichever gochujang or soy you use, the results will still be great!

For some alternative versions of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would  go down a treat.

To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

Instant Pot Korean Beef and Rice
Instant Pot Korean Beef and Rice
Print Recipe
Servings
6 people
Servings
6 people
Instant Pot Korean Beef and Rice
Instant Pot Korean Beef and Rice
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Put all of the ingredients, except the beansprouts, into the Instant Pot.
  2. Fill the empty tomato can with cold tapwater and add to the rest of the ingredients, swilling the can as you go to extract the last remnants of the tomatoes.
  3. Stir to combine then put the lid on the Instant Pot. Set the valve to "sealing" and cook on high pressure for 20 minutes.
  4. When the time is up, carefully open the valve to do quick press release. The rice will have lost its chalky rawness, the beef will be tender and the water will have been absorbed leaving a sticky sauce.
  5. Remove the lid and stir in the beansprouts.
  6. Leave to stand for five minutes for the beansprouts to soften, then serve.
Recipe Notes

To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it's definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don't worry, whichever gochujang or soy you use, the results will still be great!

For an alternative version of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would  go down a treat.

Instant Pot Pork Vindaloo

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Another hotty! This Instant Pot Pork Vindaloo recipe makes its presence known without being a thug.

Vindaloo derives its name from Portugese and usually includes garlic and vinegar, the vinegar lifting the rest of the ingredients. This dish is usually claimed as a dish of the Indian region of Goa where it was imported with the Portugese settlers and was first adopted as an Indian curry. Today it is famous, or perhaps infamous, as a fiery UK restaurant staple.

Instant Pot Pork Vindaloo Ingredients

This Instant Pot Pork Vindaloo is slightly unusual as its main ingredient is pork but it would work equally well with lamb, beef or chicken. Pork is a less common meat used in the mainly Hindu and Muslim dominated India, but Indian Christians do.

Instant Pot Pork Vindaloo Browned Onions

Instant Pot Pork Vindaloo Marinated Pork in Pot

Vindaloos are notoriously VERY, VERY hot but you can temper the heat to your own taste by increasing or decreasing the amount of chilli included. This version, a very simplfied version for the Instant Pot adapted from Madhur Jaffrey’s Indian Cooking, gives a gratifying kick of heat without blowing your socks off!

Instant Pot Pork Vindaloo Ready for Pressure Cooking

Instant Pot Pork Vindaloo Finished in Pot

Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it’s in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice but that’s not a curry, try my Instant Pot Chilli recipe.

Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
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Servings
6
Servings
6
Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
Print Recipe
Servings
6
Servings
6
Ingredients
Spice Paste
Servings:
Instructions
  1. Set the Instant Pot to Sauté on "normal".
  2. Heat 2 tbsp of the the oil in the Instant Pot then add the onions. Cook until softened and starting to brown - approx. 10 minutes.
  3. Remove the onions from the pan and set aside. Add the rest of the oil and brown the pork cubes. Do this in batches so the meat sears and doesn't poach in its own juices. Once all of the pork is browned set to one side.
  4. Mix all of the spice paste ingredients in a bowl then add to the Instant Pot. Cook through for approximately 1 minutes then return the pork and the onions to the pot.
  5. Stir in one Instant Pot cup of water (180ml).
  6. Turn the Instant Pot valve to "sealing", and press the Meat/Stew function button. The Instant Pot will automatically cook the curry on high pressure for 35 minutes.
  7. At the end of cooking time you can either do a quick pressure release or leave the pot to release pressure naturally if you don't need to eat straight away.
Recipe Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it's in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

Instant Pot Rice

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I love rice. I cook a lot of Chinese, Indian and Thai food and more often than not these need a big spoon of rice on the side to absorb all of those delicious sauces and spices. And I’ve found that Instant Pot rice makes the job a much simpler prospect.

Instant Pot Basmati Rice

However, despite cooking rice probably once or twice a week for more than twenty years I’m yet to cook it without ruining my hob. I just haven’t the patience to keep a proper eye on it while it comes to the boil and then maintain a simmer. Then, whoops, there’s starchy water all over my cooker again. I want to spend my time cooking not cleaning!

Instant Pot Basmati Rice

But those frustrating days are over. Since cooking Instant Pot rice, I’ve been making this ubiquitous carbohydrate with abandon and had no more frustrating clean ups.

Now, I’m sure that rice purists will be horrified to hear that I never bother rinsing the rice first. I’ve just never found the need. When cooking in the Instant Pot I find that rice that should be sticky comes out sticky, and the rice that should be free-flowing is just so. Thus, no rinsing, no messy clean ups – at last, the path to Asian food happiness! (And Mexican, Spanish, American…)

If you’d like something simple and tasty to eat with your rice then check out my Instant Pot Chilli, Instant Pot Beef Short Rib Phall, or Instant Pot Aubergine Tomato Curry.

 

Instant Pot Basmati Rice Cooked in Bowl
Instant Pot Rice
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Servings
2
Servings
2
Instant Pot Basmati Rice Cooked in Bowl
Instant Pot Rice
Print Recipe
Servings
2
Servings
2
Ingredients
  • 1 cup long-grain rice inc basmati and jasmine (Instant Pot cup = 180ml)
  • 1 1/2 cup water (Instant Pot cup = 180ml)
Servings:
Instructions
  1. Put rice and water in the Instant Pot. Set Manual for 5 minutes then do quick pressure release. Rice - done!

Instant Pot Beef Short Rib Phall

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Do not become alarmed! Although phall is notoriously one of the hottest curries you will find on the average Indian restaurant’s menu, I promise that this Instant Pot beef short rib phall will not cause long-term harm.

Instant Pot Beef Short Rib Phall Ingredients

According to Pat Chapman in his book The New Curry Bible, phall is unheard of on the Indian subcontinent, where the word actually means fruit. It seems it is another creation of the British Indian restaurant scene.

In this recipe, adapted from the Hairy Bikers’ Great Curries, I have used the pressure cooking method in the Instant Pot to speed things up and I have switched up the braising steak for beef short ribs. After living in America I became a big fan of this cut of beef. Thankfully it is becoming increasingly available in the UK.

Instant Pot Beef Short Rib Phall

Instant Pot Beef Short Rib Phall Spice Paste

So, whilst this Instant Pot beef short rib phall (which according to Wikipedia can also be spelt fall, faal, fahl, phaal, phal or paal – in short, however you please), isn’t so hot as to be rendered inedible, it does pack a pleasing punch for those who enjoy their curries on the hotter end of the scale, whilst delivering good depth of flavour. Not just bushels of chillies for the sake of heat. Of course feel free to adjust the quantity of chillies as you wish and just to be safe, serve a big bowl of plain yoghurt to dive into, in case of emergency.

Instant Pot Beef Short Rib Phall Spice Paste

If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice that’s not a curry, try my Instant Pot Chilli recipe.

Instant Pot Beef Short Rib Phall

 


Instant Pot Beef Short Rib Phall
Instant Pot Beef Phall
Print Recipe
Servings
6
Servings
6
Instant Pot Beef Short Rib Phall
Instant Pot Beef Phall
Print Recipe
Servings
6
Servings
6
Ingredients
Spice paste
Curry
Servings:
Instructions
  1. Set the Instant Pot to sauté. Heat the oil and brown the short ribs on all sides. Remove the ribs to a plate and set aside. Leave the remaining oil in the Instant Pot.
  2. Blend all of the spice paste ingredients together in a blender or food processor. Add to the Instant Pot and sauté for a couple of minutes.
  3. Split the remaining two red chillies from stalk to tip on one side without opening or removing the seeds. Add to the pot along with the short ribs and stir in the rest of the curry ingredients.
  4. Pressure cook on manual for 1 hour and release naturally for 10 minutes.
  5. Shred the beef before serving.
Recipe Notes

***Please note: nutrition label should be used as a guide only.

Instant Pot Aubergine Tomato Curry

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In honour of the very last day of Veganuary (yes, apparently that’s a ‘thing’ now), here’s a tasty little number that will definitely drag you through to the inevitable flesh and dairy binge that will come tomorrow. This Instant Pot aubergine tomato curry not only has no meat or dairy but is spicy vegetable treat that is quick to fix.

Now, don’t get me wrong, you eat what you like, when you like. Far be it for me to criticise or judge. I’m just not a massive fan of the guilt associated with the fundamental daily need for eating. I’m not claiming I don’t succumb to that guilt as much as the next person but I try to not get too hung up when choosing my next delicious mouthful. A moment on the lips IS NOT a lifetime on the hips – it’s just food, get over it.

Anyway, I applaud those choosing Veganuary – going vegan for January – as an altruistic act in aid of animal welfare. But for most of us I imagine the appeal is that we’re faced with the usual state of affairs of having commenced the month with an over-indulgent Christmas and New Year, and wanting to cut back a bit. It does make sense but it also smacks a little of holier-than-though self-flagellation at a time which is already statistically proven to be the most depressing period of the year. (Trust me. My birthday’s in January and it barely touches the sides in perking the loathsome month up).

So maybe it’s not the idea but just the timing. Perhaps what I’m actually saying is, yes, let’s give veganism a go, even for a whole month if you must, but just don’t make it January. So how about Vegebruary? Or, possibly wait until we’re feeling properly on top with the year and do Vegust? (Ok, that’s ridiculous, we’ll definitely want the BBQs out then and I don’t know about you but a vegan BBQ just doesn’t cut the mustard). Ok, as we’re friends, let’s meet somewhere in the middle and go for Vegay. Yep, that’s the one, Vegay it is. I’ll start my petition now.

Where was I? Oh yes, a tasty little number. So as much as I have issues with this whole going vegan for January thing, there’s one aspect that is definitely in it’s favour and that’s the little push to try something new, and hence this recipe. Indeed there’s a whole new movement coming out of the brewing industry called Tryanuary. The philosophy here being to support local producers and try new beers. But it inspires me to try new things generally in January, to spice things up a bit against the bleak, grey backdrop.

So in pursuit of trying something new this January, I tried this Instant Pot aubergine tomato curry.

Instant Pot Aubergine Tomato Curry Ingredients

Who needs meat and dairy when you have an easy, satisfying Instant Pot aubergine tomato curry in front of you with a simple helping of basmati rice on the side? And for a simple rice method, you can do this in the Instant Pot too: Instant Pot rice.

Instant Pot Aubergine Tomato Curry Ingredients

This recipe is an adaptation from The Hairy Bikers Great Curries book. As always, I’ve simplified and adapted the recipe for pressure cooking in the Instant Pot, but it can be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

Instant Pot Aubergine Tomato Curry

This curry is ample on its own but of course from tomorrow feel free to pair it with some meat curries too and a dash of raita on the side. Happy Veganuary!

If you’d like some more vegan inspiration then check out my Instant Pot lentil and lemon soup or Instant Pot courgette pasta sauce. Or if you’re planning a curry night and would like a meat option too, try my Instant Pot beef short rib phall.


Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Print Recipe
Servings
6
Servings
6
Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim the aubergine and chop them into 1.5cm cubes. Put them in a large bowl, season with lots of black pepper and toss with 3 tbsp of the vegetable oil.
  2. Set the Instant Pot to Sauté "normal". When it's ready fry the aubergine in 3 or more batches so it is browned on all sides. Don't let it stew in its own juices. Drain the cubes on a tray lined with kitchen paper.
  3. Pour another tablespoon of oil into the Pot and sauté the onions, stirring regularly, until soft and golden brown.
  4. Add the remaining tablespoon of oil to the onions in the pot. Add the garlic, garam masala and chilli powder. Cook for 2 minutes stirring constantly.
  5. Add the water, sugar, salt, and bay leaf to the pot. Return the aubergines then finally add the tomatoes.
  6. Set the Instant Pot to manual for 5 minutes on high pressure. when the Pot is finished, do quick pressure release. Give the curry a good stir and if it seems a little runny then reduce the sauce by simmering using the Sauté function on "more".
  7. To finish stir through the lemon juice and fresh coriander and season to taste with salt and freshly ground black pepper.
Recipe Notes

This curry can also be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

Instant Pot Broccoli and Stilton Soup

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Given that were are in that post-Christmas period, I’m sure it won’t take a great leap of imagination to guess how this recipe came about – leftover Stilton that needed using up.

However, trust me, I’m not normally the kind of girl who can’t accurately estimate festive-cheese consumption, thus I confess to having made a different kind of error this Christmas – driving 2 hours to visit my my sister, only to discover I had left her Stilton gift in the fridge – aggh! Thus I found myself with my own planned Stilton stash, in addition to this Christmas present oversight. What to do?

There are plenty of interesting ways that Stilton can be used, crumbled on a jacket potato with crispy bacon, tossed in a salad with some walnuts and pear or along with leeks in a pasta bake. Indeed it can also be frozen and will tolerate a couple of months in the freezer.

However, the obvious solution sprang to mind as I quickly realised that I had never actually made broccoli and Stilton soup before, despite having enjoyed it on numerous occasions, albeit at another cook’s hands.

Naturally I turned immediately to the Oracle that is Nigella Lawson and was greatly inspired by her recipe in her “Nigella Express” book. I thought the use of frozen broccoli was a particular boon – incredibly convenient and preserving as many precious nutrients as possible. Of course you could substitute fresh broccoli if that is what you have available.

So one thought led to another and it wasn’t too great a leap to realise what a simple and delicious recipe this would be using the Instant Pot.

I’ll summarise the method for you now – bung ingredients in pot, switch on, once cooked use a hand blender directly in the pot and it’s soup for lunch, here we come! (If you insist on a slightly more detailed methodology and indeed an idea of the ridiculously simple ingredients, then do read on, you demanding reader you.)

 


Instant Pot Broccoli and Stilton Soup
Print Recipe
Servings
6
Servings
6
Instant Pot Broccoli and Stilton Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. I boil the kettle for the stock whilst preparing my other ingredients to speed up the process, but using cold water works just the same.
  2. Place all ingredients in the Instant Pot. Set the valve to "sealing".
  3. Set the Instant Pot to "Manual" at high pressure for 3 minutes.
  4. Once done, do quick release by opening the pressure valve.
  5. Blend the soup in the Instant Pot using a hand blender and serve.
Recipe Notes

This recipe can also be cooked on the hob - just pop the ingredients in a saucepan and simmer for 5 minutes.

Instant Pot Lentil and Lemon Soup

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This recipe is a riff on the original from the New Covent Garden Soup Co Book of Soups, which I’ve tweaked and converted to cook in the Instant Pot. This is such a simple recipe but I’ve made it time and time again as it’s so delicious, nutritious and filling it’s become a staple in our house.

Lentils are such a useful ingredient and now the days have turned a little darker and a little colder, a hearty soup like this one is just the ticket. Serve with crusty bread or as it comes.

Instant Pot Lentil and Lemon Soup
Print Recipe
Servings
6
Servings
6
Instant Pot Lentil and Lemon Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Set the Instant Pot to Saute "normal". Heat the oil in the pot then fry the onions until softened, approximately 5 minutes.
  2. Add the rest of the ingredients, except the lemon juice, to the Instant Pot. Cancel the saute function and set to high pressure for 5 minutes, ensuring the valve is turned to "sealing".
  3. Leave the soup for at least ten minutes of natural pressure release. Release any remaining pressure and stir in the lemon juice to taste.
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