Red Pepper Soup with Gouda
By :Time Inc.
Print Recipe
From Time Inc's "Instant Pot Weekday Meals"
Votes: 3
Rating: 4.33
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Beans, Cheese, Peppers
Prep Time 10 minutes
Cook Time 6 minutes
Servings
6 servings
Ingredients
  • 1.5 pounds red bell peppers halved, about 4 peppers
  • 1 tablespoon canola oil
  • 1 cup diced onion diced
  • 1/2 cup carrot sliced
  • 1/2 cup celery sliced
  • 1/2 teaspoon garlic powder
  • 14.5 ounce vegetable broth 1 can
  • 15.5 ounce navy beans unsalted, rinsed and drained, 1 can
  • 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 )
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Beans, Cheese, Peppers
Prep Time 10 minutes
Cook Time 6 minutes
Servings
6 servings
Ingredients
  • 1.5 pounds red bell peppers halved, about 4 peppers
  • 1 tablespoon canola oil
  • 1 cup diced onion diced
  • 1/2 cup carrot sliced
  • 1/2 cup celery sliced
  • 1/2 teaspoon garlic powder
  • 14.5 ounce vegetable broth 1 can
  • 15.5 ounce navy beans unsalted, rinsed and drained, 1 can
  • 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 )
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
  1. Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper.
  2. Remove lid from a 6-quart Instant Pot. Press Sauté, and use Adjust function 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.
  3. Stir in remaining 3 bell pepper halves, onion, celery, carrot, garlic powder, vegetable broth, beans, chipotle chile and adobo sauce.
  4. 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. Remove inner pot from cooker; cool soup 15 minutes.
  5. Place 1/2 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.
  6. Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press Sauté, and use Adjust function 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.
5 replies
  1. Sewkelli
    Sewkelli says:

    It was an easy make. It is lacking a little flavor and needed some salt. I will make it again but next time I will use chicken broth and add some garlic and salt.

  2. Dwforney
    Dwforney says:

    Was very good, but took longer than the “6 min” cooking time. Makes sure you read the instructions, and allow pressure time, NPR, and 15 min stand time. Otherwise, an excellent cold weather dish.

  3. Tfwelsh
    Tfwelsh says:

    Recipe is unclear as to how many bell pepper halves are required. 4? 5? 8?

    Also, why not save work, workspace, and cleanup by using an immersion blender on the whole batch in the instant pot itself rather than using a regular blender?

  4. Instant Pot
    Instant Pot says:

    It would be around 4.

    Some recipe contributors are more precise and used weighted amounts as that ensures the most accurate and consistent finished product. Measuring using cups can be inconsistent.

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