Red pepper meets gouda cheese for the perfectly balanced dinner or lunch option. This vibrant, spicy soup recipe is made simple with the help of your Instant Pot.
4 red bell peppers (about 1 1/2 pounds), halved
1 tablespoon canola oil
1 cup diced onion
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 teaspoon garlic powder
1 (14.5-ounce) can organic vegetable broth
1 (15.5-ounce) can unsalted navy beans, rinsed and drained
1 chipotle chile, canned in adobo sauce
1 teaspoon adobo sauce
1 cup half-and-half
1 ounce Gouda cheese, shredded (about 1/4 cup)
How to Make It
Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sliced bell pepper to cooker; cook, stirring constantly, 5 minutes or until browned. Turn cooker off.
Stir in remaining 3 bell pepper halves, onion, and next 7 ingredients (through adobo sauce). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove inner pot from cooker; cool soup 15 minutes.
Place half of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining pepper mixture. Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls; sprinkle with cheese and chopped bell pepper.
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