Tags: Instant Pot - vegetarian - soup - dinner - GF - GF Instant Pot -
GF vegetarian - GF soup - GF dinner
Active Time: 35 minutes
Passive Time: 40 minutes
Serves: 6

Super garlicky soup

Pressure Luck Cooking

• Garlic: 3 heads, tops sliced off

• Extra virgin olive oil: 3 tbsp

• 12“ loaf Italian or French bread, sliced longways in half: 1 (can sub with GF bread, this is to make croutons for the soup)

• Butter: 4 tbsp, melted + 2 tbsp
• Garlic Better than Bouillon: 1/4 tsp (or sub garlic powder for GF)
• Parmesan: 1 tbsp grated + 1/2 cup grated
• Italian seasoning: 1/4 tsp

• Yellow onion: 1, diced

• Prosciutto, Pancetta, or Bacon: 4 oz diced, optional

• Idaho or Russet Potatoes: 1.5 lbs, diced into chunks
• Garlic Broth: 3 cups (can sub vegetable or chicken broth)
• Chicken Broth: 3 cups (can sub vegetable or more garlic broth for vegetarian)
• Dry white wine: 1/2 cup (ex., Chardonnay, Sauvignon Blanc, white cooking wine)
• Lemon juice: 1/2 lemon
• Dried thyme: 1 tsp
• Black pepper: 1/2 tsp

• Heavy cream: 1/2 cup

• Optional garnishes - see notes

• Chives are a good garnish
• Croutons are optional - soup is great without them!

1. Preheat oven to 450 F
2. Add 1 cup of water to instant pot, lay in trivet and rest 3 heads of garlic on it, sliced side facing up. Secure lid and cook on high pressure for 5 minutes. When down, allow for 10 minute natural release followed by a quick release
3. While garlic is cooking, make garlic bread croutons by combining melted 4 tbsp butter, garlic better than bouillon (or garlic powder), 1 tbsp parmesan, and Italian seasoning. Place the bread on a foil-lined baking sheet and brush garlic mixture onto the bread
4. Take the garlic heads from instant pot and drizzle 1 tbsp olive oil on each head. Put the heads onto the same baking sheet as the bread and put into the oven for 5-10 minutes. Once the surface of the bread is toasty and browned and the garlic is also browned, remove from oven and allow to cool
5. Go back to the instant pot and remove the trivet, dump the water, and dry. Hit saute and adjust to the high setting. Add the remaining 2 tbsp butter and, once melted, add the onion and let cook for 2-3 minutes. Add the meat, if using, and cook for another 2-3 minutes. Remove the liner pot from the instant pot to avoid burning while we focus on the garlic again
6. Take each head of garlic and squeeze all of the cloves out into a bowl. Discard any skin from the garlic
7. Return the liner to the instant pot, deglaze, and add in garlic broth, chicken browth, lemon juice, white wine, potatoes, roasted garlic, dried thyme, and black pepper. Secure the lid, and cook on high pressure for 8 minutes. Quick release when done
8. While the soup is cooking, cut the toasted bread into 1 inch cubes
9. When the soup is done, take an immersion blender and blend everything until pureed. Add in the 1/2 cup Parmesan and heavy cream, and puree once more time
10. Ladle into bowls, serve with croutons and chives for garnish