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

FAQs

How long to cook frozen soup in an Instant Pot? ›

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.

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

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.

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.

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.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Garnishing your soup with fresh herbs will bring out the taste of the soup really well. You may go for basil leaves for your bland tomato soup while crushed cilantro would go well with tortilla soup. However, if it's chicken noodle soup then adding chopped thyme would be the tastiest idea.

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.

There are a few ways to thicken leek and potato soup, you can use a mixture of cornstarch and cold water or use a slice of bread.

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.

Why is my potato leek soup gummy? ›

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

You can also add a couple of tablespoons of water or broth until your soup is fully thawed. If you're reheating soup in the microwave, start with 2-3 minutes, stir the soup, and then reassess how much longer it needs until it reaches your desired temperature.

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.