Instant Pot Creamy Haddock Tomato Soup

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 15 minutes

Zutaten

1 pound wild caught Haddock Filets (frozen, preferably - or other white fish)

2 tablespoons Ghee (butter or coconut oil)

1 medium Onion

1 medium peeled & chopped Carrot

1 large red skinned potato, peeled & cubed

1 clove Garlic

2 cups Chicken Bone Broth (or water)

2 cups Whole Peeled Tomatoes (with juice, fresh or canned)

1 pinch Crushed Red Pepper Flakes

2 teaspoons Sea Salt

1/2 teaspoon Black Pepper

2 cups chopped kale (tightly packed)

1/2 cup Heavy Cream (or coconut cream, if dairy free)

2 tablespoons fresh parsely, chopped

1 tablespoon fresh chopped basil

Anweisungen

In your pressure cooker, lightly sautee onion and garlic in ghee until soft, about 3 minutes.

Add chicken stock, cubed carrots and potatoes, chopped herbs and peeled/chopped tomatoes. Bring to a simmer.

Layering my frozen haddock filets ontop of everything using my steamer rack insert -- the fish was just barely touching the goodies below but not fully submerged. I added generous seasoning and pressure cooked it for 6 minutes - then quick depressurized.

Carefully remove the steamer insert with the fish. And using a blender or immersion blender, puree part of the broth/veggies to thicken the liquid.

Add kale, cream and fish into the thickened broth and allow to sit on the warm function for 5-10 minutes.

Nährwertangaben

• Kalorien: 379 kcal
• Gesamtfett: 20 g
• Gesättigtes Fett: 12 g
• Cholesterin: 121 mg
• Natrium: 2059 mg
• Gesamtkohlenhydrate: 28 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 6 g
• Eiweiß: 24 g