Instant Pot Soupe au Pistou (Provencal Pesto Soup)

A bowl of Provencal pesto soup in front of an Instant Pot and a jar of spices
Instant Pot Soupe au Pistou (Provencal Pesto Soup)

Instant Pot Soupe au Pistou. Pressure cooked Provencal pesto soup, with white beans and summer vegetables.

We’re heading to Provence (virtually, of course) for Soupe au Pistou, a bean soup with summer herbs and vegetables from the south of France.

(Provence is on my list of places I’d love to go when we’re cleared to travel again. That list is long, and getting longer. And, right now, I’d like to go…anywhere, basically. But Provence is definitely up there.)

Now, I’m definitely rushing the season, making this recipe in the spring. I’m ready for a taste of summer. (Is there anything that says “summer” to a home cook than making a big batch of pesto because the basil is out of control?) The soup is a ray of sunshine, even if the ingredients from my local grocery store are a little out of season, and I’m buying my pesto in a jar. (If it is summer when you read this, take advantage of the bounty of your local farmers market for the ingredients in this recipe.)

There aren’t many tricks to this recipe, other than the joy of pressure cooking dried beans. Normally, I don’t soak dried beans before pressure cooking, but this recipe is an example of the exception. I soak dried beans when I need to cut back on the cooking time for the other ingredients. I don’t want to pressure cook the summer vegetables into mush. And, even then, I simmer the pasta and zucchini after pressure cooking. They’re too tender for even the short pressure cooking time the soaked beans need.

Looking for a taste of summer in the South of France? Try some pesto soup.

Recipe: Instant Pot Soupe au Pistou (Provencal Pesto Soup)

Inspired by: Soupe au pistou – David Lebovitz

Print

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A bowl of Provencal pesto soup in front of an Instant Pot and a jar of spices

Instant Pot Soupe au Pistou (Provencal Pesto Soup)



  • Author:
    Mike Vrobel

  • Prep Time:
    1 hour

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour 45 minutes

  • Yield:
    10 cups of soup

  • Diet:
    Vegetarian

Description

Instant Pot Soupe au Pistou. Pressure cooked Provencal pesto soup, with white beans and summer vegetables.


Ingredients

Soaking the beans

  • 8 ounces dried navy beans (or Alubia Blanca beans), sorted and rinsed
  • 6 cups water
  • 1 teaspoon fine sea salt

Pesto Soup

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried thyme (or fresh thyme leaves)
  • 6 cups water
  • 3 large carrots (about 8 ounces), peeled and cut into ½-inch rounds
  • 8 ounces green beans, cut into 1-inch pieces
  • 14– to 16-ounce can diced tomatoes and juice (or 1 cup diced fresh Roma tomatoes)
  • 1 ½ teaspoons fine sea salt
  • 1 cup ditalini dried pasta (or other small shape like tubetini, shells, or elbows)
  • 2 medium zucchini, cut into ½-inch rounds
  • ½ teaspoon fresh ground black pepper
  • 6– to 8-ounce jar of basil pesto – 1 tablespoon per bowl of soup


Instructions

  1. Sort and rinse the beans: Sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Overnight soak: Stir the beans, water, and 1 teaspoon of salt in a large bowl. Leave the beans on the counter to soak at least 8 hours, or overnight. Drain and discard the soaking liquid, and rinse the beans.
  3. OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans and 6 cups of water in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then let the beans sit in the pressure cooker for 30 minutes. Drain and discard the soaking liquid, rinse the beans, and wipe out the pressure cooker pot.
  4. Sauté the aromatics: Heat the olive oil in an Instant Pot or other pressure cooker set to sauté mode (medium heat for a stovetop PC) until the oil starts shimmering. Add the onion and garlic, and sprinkle with ½ teaspoon salt and the thyme. Sauté, stirring occasionally, until the onions soften, about 5 minutes.
  5. Everything in the pot: Add the drained and rinsed white beans to the pressure cooker, then pour in the 6 cups of water. Stir in the carrots, green beans, tomatoes, and 1 ½ teaspoons of salt.
  6. Pressure cook for 15 minutes with a quick release: Lock the lid and pressure cook at high pressure for 18 minutes in an Instant Pot or other electric PC (Use “manual” or “pressure cook” mode in an Instant Pot), or for 15 minutes in a stovetop PC. Quick release the pressure.
  7. Cook the pasta and zucchini, season, and serve: Open the pressure cooker lid, tilting it away from you to avoid the hot steam. Set the Instant Pot to sauté mode adjusted to high (use medium-high heat in a stovetop PC). Add the pasta and zucchini, bring to a boil, and boil for the time on your pasta package’s directions (my ditalini took 10 minutes). Stir in the fresh ground black pepper, then ladle into bowls, and stir a tablespoon of pesto into each bowl. (Eyeball this – it doesn’t have to be a precisely measured tablespoon.) Serve, passing extra pesto at the table in case anyone wants to add more. Enjoy!

Notes

Want to add a little smoky pork to this vegetarian recipe? Add a hunk of salt pork or a smoked ham hock to the soup bowl.

Have other summer vegetables you want to add? If they’re harder vegetables, add them with the carrots and green beans so they are pressure cooked. If they are tender vegetables, add them with the zucchini, so they are only simmered at the end.

Tools

6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

Fine Mesh Strainer

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Provencal

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Keywords: VInstant Pot Soupe au Pistou (Provencal Pesto Soup), Pressure Cooker Soupe au Pistou (Provencal Pesto Soup)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Beef Stew Provencal (Beef en Daube)
Instant Pot Fingerling Potatoes with Herbes de Provence
Instant Pot Flageolet Beans with Lamb
My other Instant Pot and Pressure Cooker Recipes

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The post Instant Pot Soupe au Pistou (Provencal Pesto Soup) appeared first on DadCooksDinner.

Originally posted at Dad Cooks Dinner

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

A plate of Greek meatballs in tomato sauce, with green beans, lemons, oregano, and rice in the background
Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia). Greek meatballs in rich tomato sauce, with all-day simmered flavor in about an hour thanks to pressure cooking.

I miss food festivals. Here in Northeast Ohio, we have a wide range of Orthodox churches and fraternal orders, all of which have fantastic food fests to show off their national cuisines. My favorite is the Akron Greek Fest at Annunciation Church. I load up on stuffed grape leaves, lamb shanks, gyros, moussaka, baklava. And, especially, this week’s recipe: Soutzoukakia, also known as Greek meatballs.

If you’ve made my Instant Pot Italian Meatballs, this recipe will look very familiar. It’s the same basic technique, pressure cooker meatballs in a tomato sauce, but with a different flavor profile. (It’s amazing how we can cross the Ionian Sea by changing a few spices.)

There isn’t much of a trick to this recipe; most of the work is mixing and shaping the meatballs. After that, the sauce is simple: a sauté of onions and garlic with spices, a deglazing of the pan with red wine (optional, but adds a nice touch of flavor). Then the meatballs and the tomatoes go in the pot, and pressure cooking gives the sauce the flavor of an all-afternoon simmer in less than an hour.

It’s traditional to serve these meatballs with rice; I sometimes substitute orzo pasta for the rice, though any pasta shape would work. I usually include pita bread with the meal, to help mop up the delicious tomato sauce. And, of course, a Greek salad or green beans are great sides to go with this rich main course.

Recipe: Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)

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A plate of Greek meatballs in tomato sauce, with green beans, lemons, oregano, and rice in the background

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia)



  • Author:
    Mike Vrobel

  • Prep Time:
    30 minutes

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour 15 minutes

  • Yield:
    4 servings

Description

Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia). Greek meatballs in rich tomato sauce, with all-day simmered flavor in about an hour thanks to pressure cooking.


Ingredients

Greek Meatball Mix

  • pounds meatloaf mix (1 pound ground beef, ½ pound ground pork)
  • ¾ cup plain bread crumbs
  • 1 small onion, grated or finely minced
  • 2 large garlic cloves, grated or finely minced
  • ¼ cup minced fresh parsley (or 2 tablespoons dried parsley)
  • 1½ teaspoons fine sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • 1 egg, beaten

Greek Tomato Sauce

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ½ cup red wine (or more chicken broth, or water)
  • 1 cup chicken broth, (homemade or low sodium store-bought), or water
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon fresh ground black pepper
  • Minced parsley for garnish


Instructions

  1. Shape the meatballs: In a large bowl, break up the ground beef and pork. Sprinkle the bread crumbs, onion, garlic, parsley, salt, cumin, oregano, and cinnamon over the meat, then work the dry ingredients into the meat. Once everything is evenly mixed, add the beaten egg, and work it into the meat. Roll the meat mix into 16 golf-ball sized meatballs, each about 2 inches in diameter.
  2. Sauté the aromatics for the tomato sauce: Heat the olive oil an Instant Pot set to sauté mode (or other pressure cooker set to medium heat) until the oil starts shimmering. Add the onion and garlic to the pot. Sprinkle with the cumin, cinnamon, and ½ teaspoon sea salt, then saute, stirring occasionally, until the onions soften, about 5 minutes.
  3. Simmer the wine: Pour the wine into the pot and stir, scraping any stuck bits of onion loose from the bottom. Bring the wine to a simmer, and simmer for 1 minute to boil off some of the alcohol.
  4. Everything in the pot: Stir in the chicken broth, scraping the bottom of the pot one last time to make sure nothing is sticking. Add the meatballs to the pot, trying for a single layer of meatballs. (I usually wind up with one that has to sit on top of the others). Pour the crushed tomatoes over the meatballs.
  5. Pressure Cook for 15 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 15 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 13 minutes if using a stovetop pressure cooker. Let the pressure to come down naturally, about 20 minutes. (If you’re in a hurry, let the pressure come down for 15 minutes then quick release any remaining pressure.)
  6. Serve: Scoop the meatballs out of the pot with a slotted spoon. Stir the fresh ground black pepper into the tomato sauce in the pot. Pour a few ladles of sauce over the meatballs, and use the rest to sauce your rice or pasta. Enjoy!

Notes

Greek olive oil and greek red wine are traditional, but I don’t get too hung up on that – I’ll use what I have on hand.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Greek

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Keywords: Instant Pot Greek Meatballs with Tomato Sauce (Soutzoukakia), Pressure Cooker Greek Meatballs with Tomato Sauce

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Lamb Youvetsi (Greek Lamb Stew with Orzo)
Instant Pot Greek Baby Potatoes with Garlic, Lemon, and Herbs
Instant Pot Greek Chicken Thighs With Tomatoes and Herbs
My other Instant Pot and Pressure Cooker Recipes

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Originally posted at Dad Cooks Dinner

Instant Pot Rotisserie Chicken Gumbo Soup

A bowl of rotisserie chicken gumbo, with okra and sausage
Instant Pot Rotisserie Chicken Gumbo Soup

Instant Pot Rotisserie Chicken Gumbo Soup. A taste of New Orleans from the pressure cooker, with homemade broth from a store-bought rotisserie chicken.

It’s Fat Tuesday, and I want a shortcut to New Orleans. I’m making a chicken gumbo based on my store-bought rotisserie chicken broth technique. Ooo-eee, that’s good eating.

And yes, as a rust belt Ohioan, I’m about as Yankee as you can get. I’m so far from Cajun that I’ve wrapped around, and I am approaching it from the other side.

The key to this recipe, as for most soups, is homemade chicken broth. Yes, it takes over an hour. (Thanks to pressure cooking – otherwise it would take four hours or more to make the broth.) But it is absolutely worth the effort, and so much better than any store-bought carton of broth. Now, that doesn’t mean I won’t take a shortcut, and use a store-bought rotisserie chicken for the broth. A pre-roasted bird is a great shortcut, giving me a whole chicken carcass for the broth, and the breast meat to shred and add to the soup later.

After making the broth, the rest of the recipe is what I think of as “standard Cajun”. Make a brown roux – I aim for the color of peanut butter – by cooking flour in vegetable oil. Add the Cajun trinity of onions, celery, and bell peppers, and season with cayenne pepper. (Bam!).

The only other trick to the recipe is the long grain rice. I know that ½ cup doesn’t seem like much, but you will be surprised at how much liquid that small amount of rice can absorb. Don’t overdo the rice?

Looking for a taste of Cajun this Fat Tuesday? Try this gumbo soup.

Recipe: Instant Pot Rotisserie Chicken Gumbo Soup

Inspired by: Chicken and Andouille Sausage Gumbo, Emerils.com

Print

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A bowl of rotisserie chicken gumbo, with okra and sausage

Instant Pot Rotisserie Chicken Gumbo Soup



  • Author:
    Mike Vrobel

  • Prep Time:
    20 minutes

  • Cook Time:
    2 hours

  • Total Time:
    2 hours 20 minutes

  • Yield:
    10 servings

Description

Instant Pot Rotisserie Chicken Gumbo Soup. A taste of New Orleans from the pressure cooker, with homemade broth from a store-bought rotisserie chicken.


Ingredients

Rotisserie Chicken Broth

  • 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
  • Juices from the rotisserie chicken container
  • 1 onion, peeled and halved
  • 1 carrot, scrubbed and broken in half (or 4oz baby carrots)
  • 1 stalk celery, broken in half
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • 5 whole black peppercorns
  • 1 teaspoon fine sea salt
  • 8 cups water

Rotisserie Chicken Gumbo Soup

  • ¼ cup vegetable oil
  • ¼ cup flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, crushed
  • ½ teaspoon fine sea salt
  • ½ teaspoon cayenne pepper
  • 8 cups Rotisserie Chicken Broth (from above)
  • 8 ounces smoked sausage (preferably andouille) sliced 1 inch thick
  • Breast meat from the rotisserie chicken, shredded
  • 14– to 16-ounce can diced tomatoes
  • ½ pound fresh or frozen okra, sliced 1/4 inch thick (optional)
  • ½ cup long grain white rice
  • 1 ½ teaspoons fine sea salt

Accompaniments

  • Tabasco sauce
  • Minced parsley


Instructions

  1. Pressure cook the rotisserie chicken broth for 60 minutes with a Natural Release: (Detailed broth recipe is here.) Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaf, thyme, peppercorns, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes with a natural pressure release in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. The natural pressure release will take 30 to 40 minutes minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
  2. Make the roux: Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Set the pot to sauté mode (medium heat for a stovetop PC) and add the ¼ cup of vegetable oil and ¼ cup of flour. Cook, stirring and scraping the bottom of the pot constantly with a flat edged wooden spoon, until the roux turns the color of peanut butter, about 5 minutes.
  3. Sauté the aromatics: Immediately stir in the onion, bell pepper, celery, and garlic, and sprinkle with the ½ teaspoon of salt and the cayenne pepper. Cook until the onion softens, about 5 minutes, stirring and scraping often to make sure nothing sticks to the bottom of the pot.
  4. Everything in the pot: Pour in the rotisserie chicken broth and scrape the bottom of the pot one last time with your flat edged wooden spoon to make sure nothing is sticking. Stir in the smoked sausage, shredded chicken breast, diced tomatoes, okra, rice, and 1 ½ teaspoons salt.
  5. Pressure cook the soup for 4 minutes with a quick release: Lock the lid and cook at high pressure for 5 minutes with a quick pressure release. (Use “manual” or “pressure cook” mode in an Instant Pot.) After quick-releasing the pressure, open the lid away from you – again, be careful, the steam is scalding.
  6. Serve: Ladle the soup into bowls, sprinkle each with a little minced parsley, and serve, passing the tabasco sauce at the table. Enjoy!

Notes

Make ahead broth: You can make the broth ahead of time, and refrigerate it (and the chicken breasts) for up to 3 days, or freeze for up to 6 months.

File powder: I know I’m going to get flak about this, but I don’t include file powder in my gumbo. (This is plain gumbo, not gumbo file.) If you want file powder, pass it at the table with the tabasco sauce so people can sprinkle some on top of the soup.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon is essential for scraping the pot and keeping the roux from sticking

Fine Mesh Strainer

spare Inner Pot is convenient for straining the broth

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Cajun

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Keywords: Instant Pot Rotisserie Chicken Gumbo Soup, Pressure Cooker Rotisserie Chicken Gumbo Soup

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Cajun Pinto Beans
Instant Pot Dirty Rice
Pressure Cooker Jambalaya with Chicken and Sausage
My other Instant Pot and Pressure Cooker Recipes

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