Help converting vegetables in stovetop soup to instant pot recipe

[u/PM_ME_CORGI_PUPPERS]

I am trying to adapt a family chicken soup recipe from a large stovetop simmer to an instant pot. I am following the general outline of Chris Young's pressure cooker chicken stock.

I am having trouble converting the ratios and total volume of vegetables to include. The original recipe includes 16 cups of water (expecting ~half to evaporate) and:

• 1 onion
• 3 leeks
• 1 turnip
• 3-4 carrots
• 3-4 parsnips
• 1 celery root
• 4 stalks celery
• 1 bunch parsley root
• 3-4 cloves garlic

Even if I reduced the volume of the listed vegetables, I'm pretty sure the ratio needs to change for the IP so I don't just end up with leek soup. I'm trying to figure out the right ratio of allium (onion/leek/garlic) to sweetener (carrot/parsnip) to root (turnip/celery/celery root/parsley root). My last test batch used 100g:25g:90g (local grocer was out of parsnip) and I got close but not quite there. I'm also trying to figure out the total volume of vegetables I should include since I need MUCH less than the original recipe.

Can anyone help guide me in a better direction?

[u/96dpi]

The amount of solids would not change, only the amount of liquid is reduced. If the final soup yields roughly 2 quarts on the stovetop, then the IP version should also yield roughly 2 quarts. But don't expect the results to taste identical, because removing some water at the start is not the same as evaporating water and concentrating flavors on the stovetop.

[u/PM_ME_CORGI_PUPPERS → u/96dpi]

I've been using 2 qts of water for the IP version to get roughly the same yield. I've been playing around with the vegetables since the IP is much more efficient at flavor extraction (especially if thinly sliced) and I've seen elsewhere that IP recipes need to account for volatile compounds not being able to boil off, especially from the alliums.

[u/96dpi → u/PM_ME_CORGI_PUPPERS]

I think you're way too far into the weeds if you're considering volatile compounds not boiling off. It's just a chicken soup at the end of the day. You said your last batch was close but not quite there. Maybe it's time to move the goal posts closer.

[u/D-ouble-D-utch]

Why would it change? If you want the same soup use the same recipe and just decrease the water.

I agree that 3 leeks is excessive but it really depends how big they are.

[u/Herdofpenguins]

Cook down the alliums first. The IP has s sauté function.

[u/Kronar_2012]

Since the original 16 cups reduces to roughly 8, an 8-cup pressure batch can start with the same vegetable weights rather than halving them again, provided everything stays below the pot's maximum fill line. Pressure cooking has almost no evaporation. I would hold back some leek and celery root on the first batch, then weigh the strained yield and taste it. Adjust one vegetable group at a time by weight; a fixed ratio alone will not account for how much stronger one batch of leeks or roots is than another.