Instant Pot Roasted Bell Pepper Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 316oz jars roasted bell peppers
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 16oz bag frozen cauliflower florets
  • 1 32oz container chicken broth
  • 2 tbsp coconut oil or ghee
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 4 bay leaves
Instructions
  1. Turn the saute function on the instant pot and add the coconut oil. Once the instant pot reads "hot" add the onion and garlic. Saute until the onions become translucent, about 3-4 minutes.
  2. Press "cancel". Add all the remaining ingredients in the instant pot placing the bay leaves on top. Secure the lid, close off the pressure valve and press the Soup button and set the time for 15 minutes.
  3. Once it is done cooking, do a quick release. Open the lid and remove the bay leaves. Using an immersion blender, blend until smooth. Taste the soup to see if it needs any additional salt or pepper.
  4. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/11/07/instant-pot-roasted-bell-pepper-soup/