Instant Pot Shepherd’s Pie Soup
Instant Pot Shepherd’s Pie Soup. How to cook a delicious soup with your shepherd’s pie leftovers in the instant pot pressure cooker. Ideal for a quick one pot cheap dinner on cold winter days.
Shepherd’s Pie Soup Ingredients:
Load a cup of water into your instant pot inner pot and add your tall trivet. Remove the lid from your freezer container and load the leftover shepherd’s pie onto it. Place the lid on the instant pot and set the valve to sealing. Cook for zero minutes on manual.
Peel and slice your potatoes into chunky cubes.
When it beeps after going to pressure manually release pressure.
Remove the shepherd’s pie leftovers and the trivet. Pour the leftover shepherds pie into the water below.
Grab the rest of the instant pot ingredients apart from the frozen peas and load them in and stir. Place the lid on the instant pot, set the valve to sealing and cook for 3 minutes on manual pressure.
Manually release pressure and add frozen peas to the instant pot and stir and adjust seasoning in case it needs extra. Load the soup into bowls and serve.
Thick. Is your shepherd’s pie soup not thick enough? If that is the case, then using a hand blender, blend about 20% of the soup. The potatoes will then naturally thicken it.
Thanks for reading our instant pot shepherd’s pie soup recipe on Recipe This. We have many more instant pot recipes for you to check out next. If you would like to try more leftover soup, then I recommend our instant pot paella soup.
Calories: 403kcal | Carbohydrates: 43g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 98mg | Potassium: 1243mg | Fiber: 6g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 52mg | Calcium: 55mg | Iron: 4mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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