Instant Pot Parsnip Soup
Ingredients
2.5 tbsp butter
1 cup onion or green onions diced
1 tbsp garlic minced
4 parsnips peels and then cut into 1" slices and then halved
3/4 tsp sea salt plus more later
5 Yukon Gold potatoes diced into 1" pieces
2.5 cups chicken or veggie broth
1/2 cup heavy cream or milk
2 cups sharp cheddar cheese
Optional: bacon bits
Directions
Chop onion, parsnips, and potatoes
Turn Instant Pot on and put it into sauté mode and add butter
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
Add bacon bits and top with green onions
Enjoy!
