Craving a bowl of pure comfort that’s ready in a flash? Look no further! This Instant Pot Creamy Bell Pepper Soup is a vibrant dream come true. In just 15 minutes, you can transform a handful of colorful bell peppers into a velvety, rich, and deeply satisfying soup. The Instant Pot does all the heavy lifting, melding the sweet flavors of the peppers with a luscious, creamy base. It’s the perfect quick lunch, elegant starter, or light weeknight dinner that tastes like it simmered for hours. Get ready to fall in love with your new favorite soup!
Ingredients
• 2 large red bell peppers, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 medium celery stalk, chopped
• 1 small red onion, chopped
• 2 tbsp / 30g butter
• 2 cups / 480ml vegetable stock
• 1 cup / 240ml heavy cream
• ½ cup / 115g full-fat cream cheese, softened
• Spices
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp dried parsley
• ¼ tsp dried thyme
Instructions
1. Directions
2. Sauté the Vegetables: Set your Instant Pot to the “Sauté” function. Once hot, melt the butter, then add the chopped bell peppers, celery, and onion. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
3. Add Liquids & Seasoning: Pour in the vegetable stock and heavy cream. Sprinkle with salt, pepper, parsley, and thyme, and give everything a good stir to combine.
4. Pressure Cook: Secure the lid and turn the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 6 minutes on High Pressure.
5. Release the Pressure: When the timer finishes, perform a quick pressure release by carefully turning the valve to the “Venting” position. Once the float valve drops, it is safe to open the lid.
6. Finish and Serve: Stir in the softened cream cheese until it is completely melted and the soup is smooth. Let it rest for a few minutes to thicken slightly. Serve hot and enjoy!
Nutritional Information
• (Per Serving)
• Calories: 292
• Total Fats: 27.3g
• Net Carbs: 6.8g
• Protein: 4.4g
• Fiber: 2.9g
Pro Tips
• For a silky-smooth texture, use an immersion blender to puree the soup right in the pot after the pressure release and before adding the cream cheese.
• To develop a deeper, smokier flavor, roast the bell peppers in the oven until the skins are blackened. Peel and chop them before adding to the pot.
• Garnish with a swirl of heavy cream, fresh chives, or crunchy keto-friendly croutons to add texture and a pop of fresh flavor.
• For a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the other spices.
FAQ
Q: Can I make this bell pepper soup dairy-free
A: Yes, to make this soup dairy-free, substitute the butter with olive oil. For the heavy cream and cream cheese, use full-fat coconut cream and a dairy-free cream cheese alternative to achieve a similar creamy consistency.
Q: How do I store leftover soup
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended as the dairy ingredients can cause the soup to separate when thawed.
Q: What if I don’t have an immersion blender for a smoother texture
A: If you don’t have an immersion blender, you can use a regular blender. Carefully transfer the soup in batches to the blender, ensuring you vent the lid to allow steam to escape. Blend until smooth and return the soup to the pot before stirring in the cream cheese.
Q: Can I use only one color of bell pepper
A: Absolutely! Using all red bell peppers will result in a sweeter, more vibrant soup. Using other color combinations will also work well, though the final taste and color will vary slightly.
