Pat loves a good soup recipe especially when it's simple and tasty and is so excited to share this new Instant Pot Parsnip Soup recipe with you! Only a handful ingredients and you'll have a warm toasty dinner on the table in under 30 minutes making for perfect weeknight option! Pat hopes you enjoy!
Once the butter starts to bubble, add onions and garlic and mix
Once the onions start to get a little color on them, add parsnips, potatoes, and salt. Mix and then add the broth. Make sure the broth almost covers the contents in the Instant Pot. It is ok if the tops are peaking out
Turn off Instant Pot. Then, place the cover on and make sure it is in the "sealed" position
Select "Pressure" cook at high pressure for 12 minutes
Optional: make bacon bits if you would like to add them to your soup. Cut raw bacon into 1" pieces, place in a pan and cook until brown. Drain the bacon from the oil and set aside
Once the soup is done, let the soup natural release for 10 minutes. Then, very carefully, open the seal and let the rest of the pressure release
Once all the pressure has been released, remove the lid and use an immersion blender or blender to make the soup super creamy
Add cream (or non-dairy milk) and cheese and mix all together. Adjust seasonings accordingly if needed
