The Chunky Chef · by The Chunky Chef★ 5.0 (5)
Instant Pot Creamy Vegetable Soup
NUTRITION · PER SERVING37M COOK
CAL 31%·PRO 46%
CARBS 40G26% OF CAL
6G FIBER0G ADDED9G INTRINSIC24G OTHER9G TOTAL SUGAR
FAT 42G62% OF CAL
22G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegetable soup made in a pressure cooker with bacon, broccoli, potatoes, corn, and cheddar cheese. It's hearty, packed with vegetables, and comes together quickly.
mainamericansoup🥘 pressure cookergluten free
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Nutrition & ingredients
Ingredients
serves 4- 3 slices bacon (sliced lengthwise, then diced)
- 1 medium yellow onion (diced)
- 1 stalk celery (diced)
- 2 medium carrots (peeled and diced)
- 3 cloves garlic (minced)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 2 cups small broccoli florets
- 1 - 2 russet potatoes (peeled and diced into small pieces (you want about 3 cups of diced potatoes))
- 4 cups reduced sodium chicken broth (divided)
- 1 cup heavy whipping cream
- 2 Tbsp cornstarch
- 8 oz can whole kernel corn (drained)
- finely shredded cheddar cheese
- cooked bacon
- minced fresh chives or scallions
- sprinkle of black pepper
At a glance
PER SERVING · TIME 37M
CAL 31%·PRO 46%
CARBS 40G26% OF CAL
6G FIBER0G ADDED9G INTRINSIC24G OTHER9G TOTAL SUGAR
FAT 42G62% OF CAL
22G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 1745mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1177mg
- Calcium
- 220mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1745MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.