Experience the heartwarming embrace of autumn with this lusciously creamy soup, brimming with garden-fresh vegetables and a whisper of smoky bacon. Crafted effortlessly in your Instant Pot, it's the perfect symphony of flavor and convenience.

Follow The Directions

01

Step

Engage the 'Sauté' function on your multi-functional pressure cooker (such as Instant Pot). Introduce the bacon, oregano, and garlic, allowing them to dance together until the bacon achieves a delightful crispness, approximately 5 minutes. Then, welcome the Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper into the aromatic embrace. Stir until vegetables begin to soften, 5 to 10 minutes. A good way to test is piercing the beets with a fork.

02

Step

Pour in beer and braise for 5 minutes. Pour in beef broth and cream.

03

Step

Seal the lid securely. Select the 'Soup' setting, adhering to the manufacturer's guidelines. Set the timer for 15 minutes, allowing 10 to 15 minutes for the pressure to gracefully build.

04

Step

With utmost care, employ the quick-release method to release the pressure, approximately 5 minutes. Once the valve has dropped, unlock and remove the lid. Gently fold in the kale, allowing it to wilt slightly in the residual heat. Finally, conduct a taste test and adjust the seasoning to your preference.

Agnes Durgan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.