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Instant Pot Bacon Chestnut Soup
Course
Main Course
Cuisine
American
Keyword
bacon, Bacon Chestnut Soup, cream, laurel leaf
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
420
kcal
Author
Corrie
Ingredients
4
tablespoon
butter
5
bacon strips
cooked crispy
1.5
lb
chestnuts
1
onion
chopped
1
sprig
sage
1
stalk
celery
chopped
1
bay laurel leaf
¼
teaspoon
white pepper
1
potato
4
cups
chicken stock
A few scraps of nutmeg
fresh cream
for garnish
sage leaves
Fresh nutmeg shavings
Instructions
For chestnuts:
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 s
Turn 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.
Nutrition
Calories:
420
kcal