Instant Pot Bacon Chestnut Soup
- 4 tbsp butter
- 5 bacon strips cooked crispy
- 1.5 lb chestnuts
- 1 onion chopped
- 1 sprig sage
- 1 stalk celery chopped
- 1 bay laurel leaf
- 1/4 tsp white pepper
- 1 potato
- 4 cups chicken stock
- A few scraps of nutmeg
- fresh cream for garnish
- sage leaves
- Fresh nutmeg shavings
If you are using fresh chestnuts, puree them.
If you are using dried chestnuts, you can soak them in milk overnight, in the refrigerator.
If you are using canned chestnuts, rinse them and use.
For sTurn on the instant pot and select sauté.
Add butter, celery, onion, sage, white pepper and them till the onions becomes soft.
Add bay laurel leaf, potato, stock and chestnuts in it.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 20 minutes, release the pressure naturally.
Remove bay leaves and add nutmeg shavings in it.
Serve hot with fresh cream and add sage leaves, bacon and nutmegs in it.
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