10 Instant Pot Soup Recipes

Soup is one of the most comforting foods that brings us joy and warmth during the colder months. A pot of steaming hot soup can be the perfect remedy for a chilly day, and with theInstant Pot, we can cook our favorite soups quickly and easily with minimal effort. From classic chicken soup to hearty lentil soup and flavorful pho, the Instant Pot can make a wide variety of soups that are both nutritious and delicious. In this article, we will explore 10 instant pot soup recipes that will inspire you to create your own culinary wonders.

Whether you’re a busy parent looking for a quick and easy meal for your family or a food enthusiast seeking to experiment with new flavors, these Instant Pot soup recipes are perfect for anyone. All you need is your trusty Instant Pot, some simple ingredients, and a bit of creativity to transform your kitchen into a culinary haven. Let’s dive into the recipes and get started on creating these mouth-watering soups that will become a staple in your household.

Instant Pot Chicken Soup

Chicken soup has been a classic comfort food for generations, and with the Instant Pot, it’s easier than ever to make a delicious batch.

This recipe is a simple and classic chicken soup made with chicken breast or thighs, vegetables, and aromatic spices. The Instant Pot pressure cooking feature allows the soup to cook in under 30 minutes, making it a great option for a quick and easy meal.

Ingredients

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 bay leaves

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the chicken, chicken broth, carrots, celery, thyme, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Remove the bay leaves and serve hot.

Calories per Serving

Instant Pot Lentil Soup

Lentil soup is a hearty and nutritious option that’s perfect for a chilly day. The Instant Pot makes it easy to cook lentils quickly and tenderly.

Ingredients

– 1 cup red or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the lentils, vegetable broth, carrot, celery, cumin, smoked paprika, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 20-25 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Serve hot.

Calories per Serving

Instant Pot Tomato Soup

Classic tomato soup is a crowd-pleaser that’s easy to make with the Instant Pot. This recipe uses fresh tomatoes and aromatic spices for a rich and satisfying flavor.

Ingredients

– 2 lbs fresh tomatoes, chopped
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the chopped tomatoes, olive oil, basil, oregano, diced tomatoes, and vegetable broth. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Serve hot.

Calories per Serving

Instant Pot Potato Soup

Potato soup is a creamy and comforting option that’s easy to make with the Instant Pot. This recipe uses diced potatoes and aromatic spices for a delicious flavor.

Ingredients

– 2 large potatoes, diced
– 2 tablespoons butter
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Chopped fresh chives, for garnish

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the butter and melt it, then add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the diced potatoes, chicken broth, and heavy cream. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Serve hot, garnished with chopped chives.

Calories per Serving

Instant Pot Chicken Tortilla Soup

Tortilla soup is a flavorful and spicy option that’s perfect for a cold day. This recipe uses shredded chicken and tortillas for a delicious flavor.

Ingredients

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into thin strips
– Shredded cheese, for serving
– Chopped cilantro, for garnish

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the chicken, chicken broth, diced tomatoes, black beans, chili powder, cumin, and paprika. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Add the tortilla strips and cook for another 2-3 minutes, or until they’re crispy.
9. Serve hot, topped with shredded cheese, chopped cilantro, and tortilla strips.

Calories per Serving

Instant Pot Minestrone

Minestrone is a hearty and flavorful Italian soup that’s perfect for a cold day. This recipe uses beans, vegetables, and pasta for a delicious flavor.

Ingredients

– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup small pasta shapes
– Grated Parmesan cheese, for serving
– Chopped fresh parsley, for garnish

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the kidney beans, cannellini beans, vegetable broth, carrots, celery, crushed tomatoes, basil, oregano, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Add the pasta and cook for another 2-3 minutes, or until it’s al dente.
9. Serve hot, topped with grated Parmesan cheese and chopped parsley.

Calories per Serving

Instant Pot Beef Soup

Beef soup is a hearty and comforting option that’s perfect for a cold day. This recipe uses beef stew meat and aromatic spices for a delicious flavor.

Ingredients

– 2 lbs beef stew meat
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 potatoes, peeled and chopped
– Chopped fresh parsley, for garnish

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the beef, beef broth, carrots, celery, thyme, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 20-25 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Add the chopped potatoes and cook for another 5-7 minutes, or until they’re tender.
9. Serve hot, garnished with chopped parsley.

Calories per Serving

Instant Pot Pho

Pho is a flavorful and spicy Vietnamese noodle soup that’s perfect for a cold day. This recipe uses brisket or steak and aromatic spices for a delicious flavor.

Ingredients

– 1 lb beef brisket or steak
– 4 cups beef broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 cup rice noodles
– Sliced herbs, for garnish
– Lime wedges, for serving

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the beef, beef broth, ginger, fish sauce, soy sauce, sugar, cinnamon, cumin, cayenne pepper, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 20-25 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Cook the rice noodles according to package instructions.
9. Serve the beef and broth over the noodles, garnished with sliced herbs and a lime wedge on the side.

Calories per Serving

Instant Pot Split Pea Soup

Split pea soup is a classic and comforting option that’s perfect for a cold day. This recipe uses split peas and aromatic spices for a delicious flavor.

Ingredients

– 1 cup split peas, rinsed and drained
– 4 cups vegetable broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 potatoes, peeled and chopped

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the split peas, vegetable broth, carrot, celery, thyme, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Add the chopped potatoes and cook for another 5-7 minutes, or until they’re tender.
9. Serve hot.

Calories per Serving

Instant Pot White Bean Soup

White bean soup is a creamy and comforting option that’s perfect for a cold day. This recipe uses cannellini beans and aromatic spices for a delicious flavor.

Ingredients

– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 2 cups chopped kale
– Grated Parmesan cheese, for serving
– Chopped fresh parsley, for garnish

Instruction

1. Press the sauté button on the Instant Pot and heat the pot until it reads ‘hot’.
2. Add the chopped onion and cook until it’s translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the cannellini beans, vegetable broth, olive oil, basil, oregano, salt, and pepper. Stir well.
5. Close the lid of the Instant Pot and set the valve to ‘sealing’.
6. Press the ‘manual’ or ‘pressure cook’ button and set the cooking time to 10-12 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Add the chopped kale and cook for another 2-3 minutes, or until it’s wilted.
9. Serve hot, topped with grated Parmesan cheese and chopped parsley.

Calories per Serving