11 Instant Pot Soup Recipes That Save You Time And Stress

I’ve recently fallen in love with how my Instant Pot changes the game when it comes to making soups. From a comforting Classic Chicken Noodle Soup to a creamy Mushroom Soup, the flavors come together with ease. These recipes are just what you need for a cozy meal without any hassle. Many of them work great as leftovers or can be frozen for later. Want to see which soups are on my must-try list?

Classic Chicken Noodle Soup

There’s nothing quite as comforting as a warm bowl of chicken noodle soup, especially when it’s made effortlessly in your Instant Pot. This classic soup isn’t only delicious but also a nourishing meal that’s perfect for chilly days or when you’re feeling under the weather.

The Instant Pot notably reduces cooking time while still allowing the flavors to meld beautifully, resulting in a rich and savory broth. This version of chicken noodle soup is packed with tender pieces of chicken, hearty vegetables, and soft noodles, making it a satisfying dish for the whole family.

Whether you’re an experienced cook or a kitchen novice, this Instant Pot recipe guarantees a foolproof meal that everyone will love. With just a few simple steps and wholesome ingredients, you’ll have a homemade soup ready in no time.

Ingredients for 4-6 Servings:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 8 ounces egg noodles
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the diced onion and sauté for about 3 minutes, until the onions become translucent.
2. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Add Vegetables and Chicken: Stir in the sliced carrots and celery. Place the chicken breasts on top of the vegetables.
4. Add Broth and Seasonings: Pour the chicken broth over the chicken and vegetables. Add the dried thyme, dried rosemary, bay leaves, and a pinch of salt and pepper. Stir gently to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and verify the valve is set to sealing. Select the pressure cook or manual setting and set the timer for 10 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
7. Shred the Chicken: Carefully remove the lid and take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces and return them to the pot.
8. Cook the Noodles: Set the Instant Pot back to the sauté setting. Add the egg noodles and stir. Let the soup simmer uncovered for about 5-7 minutes, or until the noodles are tender.
9. Finish and Serve: Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot.

Extra Tips:

For the best results, try to use low-sodium chicken broth so you can control the saltiness of the soup. If you prefer a richer flavor, consider adding a splash of lemon juice or a pinch of cayenne pepper for a little heat.

This soup can be stored in the refrigerator for up to three days or frozen for up to three months, making it a great option for meal prep. When reheating, you may need to add additional broth or water as the noodles tend to absorb liquid over time.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting and delicious dish that can be prepared effortlessly in an Instant Pot. This soup pairs the tangy sweetness of ripe tomatoes with the fresh aroma of basil, all brought together by a rich and creamy texture. Perfect for a cozy dinner or a warm lunch, this soup isn’t only heartwarming but also packed with nutrients.

Using an Instant Pot allows you to extract maximum flavor from the ingredients in a fraction of the usual cooking time. The Creamy Tomato Basil Soup is ideal for serving 4-6 people, making it great for small gatherings or family meals. Whether you’re a beginner or an experienced cook, this recipe is straightforward and requires minimal prep time.

The Instant Pot does most of the work, leaving you with a deliciously smooth and flavorful soup that pairs wonderfully with crusty bread or a simple salad.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup fresh basil leaves, chopped
• Parmesan cheese, grated (for garnish)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and heat the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and sauté for another minute until fragrant.
2. Add the Tomatoes: Pour in the canned tomatoes along with their juices. Use a spoon to break up the tomatoes into smaller pieces. This will help them cook down more evenly.
3. Incorporate Broth and Seasonings: Add the vegetable broth, sugar, salt, black pepper, and red pepper flakes (if using) to the pot. Stir everything together to guarantee the ingredients are well combined.
4. Pressure Cook the Soup: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 10 minutes. Once the cooking time is complete, let the pressure naturally release for about 10 minutes, then quick release any remaining pressure.
5. Blend the Soup: Carefully open the lid and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.
6. Add Cream and Basil: Stir in the heavy cream and chopped basil leaves. Allow the soup to simmer on the sauté setting for a few more minutes to blend the flavors.
7. Serve: Once the soup has reached the desired consistency and temperature, taste and adjust the seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.

Extra Tips:

For a richer flavor, consider roasting the tomatoes before adding them to the Instant Pot. This can be done by placing them on a baking sheet, drizzling with olive oil, and roasting in a preheated oven at 400°F (200°C) for about 20-25 minutes.

If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer longer after blending to achieve the desired thickness. Adding a splash of balsamic vinegar before serving can also enhance the depth of flavor in the soup.

Hearty Beef and Vegetable Stew

Hearty Beef and Vegetable Stew is a comforting and robust meal perfect for chilly days or when you need a fulfilling dish to feed your family. Using an Instant Pot makes this traditional stew much quicker to prepare without sacrificing the rich, slow-cooked flavors. The combination of tender beef, fresh vegetables, and savory broth makes this stew a satisfying dish that warms the soul.

This recipe combines succulent beef chunks with a medley of vegetables, including potatoes, carrots, and peas, all simmered in a flavorful broth enriched with herbs and spices. The Instant Pot not only reduces the cooking time considerably but also guarantees that the meat is tender and the flavors meld beautifully. This hearty beef and vegetable stew serves 4-6 people and is perfect for a family dinner or meal prepping for the week.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the beef chuck into 1-inch cubes. Dice the onion, mince the garlic, slice the carrots, and peel and cube the potatoes.
2. Sauté the Beef: Set the Instant Pot to the ‘Sauté’ mode and heat the olive oil. Add the beef cubes in batches and brown them on all sides. Remove the beef and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, stirring occasionally to prevent sticking.
4. Deglaze the Pot: Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Combine Ingredients: Return the beef to the pot and add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, sliced carrots, cubed potatoes, and the remaining beef broth. Stir well to combine.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
7. Thicken the Stew: In a small bowl, mix the cornstarch with water to make a slurry. Set the Instant Pot to ‘Sauté’ mode again, stir in the cornstarch slurry, and cook for an additional 2-3 minutes until the stew thickens. Add the frozen peas and cook for another 2 minutes.
8. Season and Serve: Taste the stew and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.

Extra Tips:

For the best flavor, try searing the beef in batches to avoid overcrowding the pot, which guarantees even browning.

Feel free to customize the vegetables based on your preferences or what you have on hand; parsnips or turnips make excellent additions or substitutions.

If you prefer a thicker stew, simply add more cornstarch slurry to reach your desired consistency.

Spicy Thai Coconut Soup

Spicy Thai Coconut Soup, also known as Tom Kha Gai, is a flavorful and aromatic dish that combines the creaminess of coconut milk with the freshness of lemongrass and the heat of Thai chili peppers.

This soup is a perfect blend of spicy, sour, and sweet flavors, making it a favorite among lovers of Thai cuisine. By using an Instant Pot, you can greatly cut down the cooking time while still infusing the soup with all the traditional flavors.

This recipe is designed to serve 4-6 people and is ideal for a cozy dinner or as an appetizer for a larger meal. The Instant Pot allows you to quickly cook the chicken to tender perfection while simultaneously bringing out the rich flavors of the coconut broth.

Whether you’re new to Thai cooking or a seasoned pro, this Spicy Thai Coconut Soup will impress with its depth of flavor and ease of preparation.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cups chicken broth
• 2 cans (13.5 ounces each) coconut milk
• 3 stalks lemongrass, trimmed and smashed
• 4 kaffir lime leaves
• 1-inch piece galangal or ginger, sliced
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 8 ounces mushrooms, sliced
• 2-3 Thai chili peppers, sliced
• 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the vegetable oil. Once the oil is hot, add the chicken pieces and sauté for about 3-4 minutes until they’re lightly browned. This step helps to seal in the juices of the chicken.
2. Add Aromatics and Broth: Stir in the Thai red curry paste and cook for an additional minute until aromatic. Pour in the chicken broth, and add the lemongrass stalks, kaffir lime leaves, and galangal or ginger slices. This forms the base of the soup and infuses it with traditional Thai flavors.
3. Pressure Cook the Soup: Secure the lid on the Instant Pot and verify the valve is set to ‘Sealing’. Switch to the ‘Pressure Cook’ function on high pressure for 10 minutes. This will cook the chicken through and allow the flavors to meld together.
4. Release Pressure and Add Coconut Milk: Once the cooking time is complete, perform a quick release by carefully turning the valve to ‘Venting’. Open the lid and stir in the coconut milk, fish sauce, sugar, sliced mushrooms, and Thai chili peppers. This step enhances the soup’s creaminess and spice level.
5. Final Simmer: Set the Instant Pot back to ‘Sauté’ and let the soup simmer for an additional 5 minutes. This allows the mushrooms to cook and the flavors to deepen. Stir in the lime juice just before serving.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of freshness.

Extra Tips:

For an authentic taste, try to source fresh kaffir lime leaves and galangal, which can often be found at Asian grocery stores.

If you prefer a milder soup, adjust the amount of Thai chili peppers to your taste. Additionally, you can substitute chicken thighs with chicken breasts if preferred, but keep in mind that thighs tend to remain juicier and more flavorful.

Finally, remember that the soup’s flavor deepens over time, so feel free to make it a day ahead and reheat it when ready to serve.

Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup is a comforting, velvety dish perfect for chilly evenings. This soup combines the nutritious benefits of broccoli with the rich, savory taste of cheddar cheese, creating a delightful harmony of flavors.

Using an Instant Pot makes this classic soup incredibly easy and quick to prepare, turning what’s typically a lengthy cooking process into a simple, one-pot meal. Ideal for serving as an appetizer or a main course, this soup is sure to please everyone around the table.

The Instant Pot enhances the flavors of the broccoli and cheese, and it allows you to cook the broccoli to the perfect tenderness without losing its vibrant color and nutrients. With just a few simple ingredients, you can whip up this creamy delight in less than 30 minutes.

This recipe serves 4-6 people and is perfect for family gatherings or a cozy night in.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons all-purpose flour
• 1/4 cup cold water

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting. Add olive oil and allow it to heat up for about a minute.
2. Sauté Vegetables: Add diced onions and minced garlic to the pot. Sauté for 3-4 minutes until the onions are translucent and fragrant.
3. Add Broccoli: Stir in the broccoli florets and sauté for another 2 minutes, ensuring they’re well-coated with the onion and garlic mixture.
4. Add Broth: Pour in the chicken or vegetable broth. Stir the mixture to combine, ensuring nothing is sticking to the bottom of the pot.
5. Pressure Cook: Secure the lid on the Instant Pot, set the valve to sealing, and select the manual (or pressure cook) setting. Cook on high pressure for 5 minutes.
6. Quick Release: Once the cooking time is done, do a quick release by carefully turning the valve to venting. Once the pressure is fully released, remove the lid.
7. Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth. If you prefer a chunkier texture, blend only a portion of the soup.
8. Thicken the Soup: In a small bowl, whisk together the flour and cold water until smooth. Stir this slurry into the soup and set the Instant Pot back to sauté mode.
9. Add Cheese and Cream: Gradually stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is melted and the soup is creamy. Season with salt, pepper, and optional nutmeg to taste.
10. Serve: Turn off the sauté mode and let the soup cool for a few minutes before serving. Enjoy it hot with a side of crusty bread or a fresh salad.

Extra Tips:

For a deeper flavor, consider adding a splash of white wine to deglaze the pot after sautéing the onions and garlic.

You can also substitute half of the cheddar with other cheeses like Gruyère or Parmesan for a unique twist. If the soup is too thick, feel free to add more broth or cream until you reach the desired consistency.

Finally, if you don’t have an immersion blender, you can use a regular blender but be sure to let the soup cool slightly and blend in batches to avoid any hot splatter.

Tuscan White Bean and Kale Soup

Tuscan White Bean and Kale Soup is a hearty and nutritious dish perfect for a cozy night in. This comforting soup combines the creamy texture of cannellini beans with the earthy flavor of kale, all infused in a richly seasoned broth. The addition of garlic, onion, and Italian herbs elevates the dish, making it a delightful meal that’s both healthy and satisfying.

It’s the perfect recipe for anyone looking to enjoy a taste of Tuscany without leaving home. Using an Instant Pot to prepare this soup greatly reduces cooking time, allowing you to enjoy a complex, slow-cooked flavor in a fraction of the time. The pressure cooking technique helps to meld the flavors beautifully, creating a deliciously fragrant soup.

Whether you’re serving this as an appetizer or a main course, Tuscan White Bean and Kale Soup is sure to please everyone at the table. The recipe yields enough to serve 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups chopped kale, stems removed
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the diced onion and sauté for about 3 minutes until it becomes translucent. This step helps to release the onion’s flavors, adding depth to the soup.
2. Add Aromatics: Stir in the minced garlic, sliced carrots, and celery. Continue to sauté for another 2-3 minutes, until the vegetables are slightly softened. This guarantees that the vegetables will be tender once the soup is cooked.
3. Season the Soup: Sprinkle in the dried Italian herbs and red pepper flakes, if using. Stir well to coat the vegetables with the spices, allowing the aroma to develop.
4. Add Broth and Beans: Pour in the vegetable broth and add the drained cannellini beans. Stir to combine all ingredients. The broth serves as the base of the soup, while the beans add a creamy texture.
5. Pressure Cook: Secure the lid on the Instant Pot, guaranteeing the valve is set to the sealing position. Select the Pressure Cook or Manual setting and set the cooking time to 5 minutes. The pressure cooking infuses the flavors quickly and thoroughly.
6. Release Pressure and Add Kale: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the venting position. Remove the lid and stir in the chopped kale. The residual heat will wilt the kale perfectly.
7. Season and Serve: Add salt, pepper, and lemon juice to taste. Stir well and let the soup rest for a few minutes to allow the flavors to meld. Serve the soup hot, garnished with grated Parmesan cheese, if desired.

Extra Tips:

For an added burst of flavor, consider adding a splash of white wine to the broth before pressure cooking. This can enhance the depth of the soup’s flavor profile.

If you prefer a thicker consistency, you can mash some of the beans with a fork before adding them to the pot. Additionally, for a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.

When storing leftovers, the soup will thicken as it cools, so you may need to add a little extra broth when reheating. Enjoy this Tuscan White Bean and Kale Soup with a slice of crusty bread for the perfect meal.

Zesty Tortilla Soup

Zesty Tortilla Soup is a vibrant and flavorful dish that brings the taste of Mexican cuisine right to your dining table. Perfect for a cozy dinner, this soup is loaded with a medley of spices and fresh ingredients, creating a delightful blend of textures and flavors.

Whether it’s a chilly evening or you’re simply in the mood for something comforting, Zesty Tortilla Soup made in the Instant Pot offers a quick and convenient way to enjoy a homemade meal bursting with zest and warmth.

This Instant Pot version of tortilla soup not only saves time but also enhances the flavors by allowing the ingredients to meld together under pressure. The combination of tender chicken, zesty lime, and a hint of spice, topped with crispy tortilla strips, makes for a satisfying bowl of goodness.

Serve it with your choice of toppings, such as avocado, cheese, or fresh cilantro, to customize your soup to perfection. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn
• 1 pound boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, for serving

Instructions:

1. Prepare the Instant Pot: Turn on the sauté function on your Instant Pot and add the olive oil. Once the oil is hot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
2. Add Spices: Stir in the ground cumin, chili powder, and smoked paprika. Cook for an additional minute, allowing the spices to bloom, which enhances their flavor.
3. Combine Ingredients: Add the chicken broth, diced tomatoes, diced green chilies, frozen corn, and chicken breasts to the pot. Season with salt and pepper to taste.
4. Cook Under Pressure: Secure the lid on the Instant Pot and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
5. Shred the Chicken: Carefully open the lid and remove the chicken breasts. Shred the chicken using two forks and return it to the pot. Stir in the lime juice and fresh cilantro.
6. Serve: Ladle the soup into bowls and top with crispy tortilla strips. Add additional toppings such as avocado, cheese, or sour cream if desired.

Extra Tips: For an even richer flavor, consider roasting the diced tomatoes and green chilies before adding them to the Instant Pot. This step enhances the natural sweetness and depth of the vegetables.

If you prefer a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño along with the other spices. Additionally, for a vegetarian version, simply omit the chicken and use vegetable broth instead. Adjust the seasoning to your preference and enjoy this versatile dish tailored to your taste.

Savory Lentil and Sausage Soup

Savory Lentil and Sausage Soup is an ideal dish for those chillier days when you’re craving something hearty and comforting. This flavorful soup combines the earthiness of lentils with the rich taste of sausage, creating a satisfying meal that’s both nutritious and delicious.

With the help of an Instant Pot, this recipe becomes incredibly easy and efficient, making it perfect for busy weeknights or when you want to prepare a meal in advance. This recipe yields 4-6 servings, perfect for a family dinner or to have leftovers for the next day.

The Instant Pot not only speeds up the cooking process but also guarantees that the flavors meld beautifully, giving you a savory soup that tastes like it has been simmered all day. Whether you’re serving it with crusty bread or enjoying it on its own, this soup is bound to become a favorite in your household.

Ingredients:

• 1 tablespoon olive oil
• 1 pound sausage (Italian or smoked), sliced
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup dried lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting, and add the olive oil. Allow it to heat slightly before adding the sausage slices.
2. Brown the Sausage: Add the sausage to the pot and brown it for about 5 minutes, stirring occasionally, until it’s nicely browned. Remove the sausage from the pot and set it aside.
3. Sauté Aromatics: In the same pot, add the diced onion, chopped carrots, and celery. Sauté for about 4 minutes until the vegetables start to soften. Add the minced garlic and sauté for another minute.
4. Season the Vegetables: Stir in the dried thyme, smoked paprika, salt, and black pepper, allowing the spices to coat the vegetables for about 1 minute.
5. Add Lentils and Broth: Add the rinsed lentils, chicken or vegetable broth, and bay leaf to the pot. Stir well to combine all the ingredients.
6. Pressure Cook the Soup: Secure the lid on the Instant Pot and set it to high pressure for 15 minutes. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then perform a quick release for any remaining pressure.
7. Finish the Soup: Open the lid carefully, and stir in the lemon juice. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness.

Extra Tips:

When cooking Savory Lentil and Sausage Soup in the Instant Pot, it’s important to verify the lentils are properly rinsed to remove any debris and to prevent them from becoming mushy.

If you prefer a spicier kick, consider using hot Italian sausage or adding a pinch of red pepper flakes. You can also experiment with different types of lentils, such as green or red, to vary the texture and flavor of the soup.

Warm and Cozy Potato Leek Soup

Warm and Cozy Potato Leek Soup is the ultimate comfort food, perfect for those chilly days when you crave something hearty yet simple. Made effortlessly in an Instant Pot, this soup combines the creamy texture of potatoes with the subtle sweetness of leeks, creating a deliciously satisfying dish that can be enjoyed as a starter or a main course.

The use of the Instant Pot not only speeds up the cooking process but also enhances the flavors, making this soup a quick go-to for busy weeknights or relaxed weekends.

Potato Leek Soup is a classic recipe that has been cherished for its simplicity and warmth. This version retains the traditional elements while embracing the convenience of modern cooking appliances. The soup is rich yet light, with a smooth consistency that’s perfect for dipping crusty bread.

The addition of herbs and a touch of cream elevate the flavors without overpowering the delicate taste of the leeks and potatoes. Ideal for serving 4-6 people, this dish is sure to be a hit at family gatherings or casual dinners with friends.

Ingredients (Serves 4-6):

• 3 large leeks, white and light green parts only, cleaned and sliced
• 4 medium-sized potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh chives for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cleaning the leeks thoroughly to remove any grit or dirt. Slice the white and light green parts. Peel and dice the potatoes into small cubes for even cooking.
2. Sauté the Aromatics: Set your Instant Pot to the sauté function. Melt the butter in the pot, then add the sliced leeks and minced garlic. Sauté for about 5 minutes until the leeks are soft and fragrant.
3. Add the Potatoes and Broth: Stir in the diced potatoes, followed by the chicken or vegetable broth. Add the dried thyme, and season with salt and pepper to taste.
4. Pressure Cook the Soup: Secure the lid on the Instant Pot and set it to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully perform a quick release for any remaining pressure.
5. Blend the Soup: Using an immersion blender, blend the soup directly in the Instant Pot until smooth and creamy. If you prefer a chunkier texture, blend less.
6. Add the Cream: Stir in the heavy cream and adjust seasoning if necessary. Heat the soup using the sauté function for a few minutes until it’s warmed through.
7. Serve: Ladle the soup into bowls, garnish with chopped fresh chives if desired, and serve hot with a side of crusty bread.

Extra Tips:

For an extra depth of flavor, consider roasting the potatoes in the oven before adding them to the Instant Pot. This will give the soup a slightly nutty and rich taste.

If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, but be sure to allow it to cool slightly to prevent any accidents.

Additionally, for a dairy-free version, you can substitute the heavy cream with coconut milk or a non-dairy creamer. This soup also freezes well, so consider making a double batch to enjoy later.

Flavorful Minestrone Soup

Minestrone soup is a classic Italian dish that’s both hearty and healthy, packed with a variety of fresh vegetables, beans, and pasta. When made in an Instant Pot, this soup isn’t only quick to prepare but also infused with incredible flavors. The pressure cooking method retains the vibrant colors and nutrients of the vegetables while allowing the flavors to meld together beautifully. This makes it a perfect meal for a cozy family dinner or a quick weeknight option.

Traditionally, minestrone includes whatever vegetables are in season, making it a versatile dish that can be adapted to your preferences or dietary needs. This recipe is designed to serve 4-6 people, offering generous portions for everyone at the table. With the convenience of the Instant Pot, you can have a delicious and satisfying bowl of minestrone soup ready in under an hour. Enjoy it with a side of crusty bread or a sprinkle of Parmesan cheese to complete the meal.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach leaves
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Sauté the Vegetables: Set your Instant Pot to the sauté function and heat the olive oil. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
2. Add Root Vegetables: Stir in the carrots and celery, cooking for an additional 3 minutes to slightly soften them.
3. Incorporate the Zucchini and Green Beans: Add the diced zucchini and green beans to the pot, stirring well to combine with the other vegetables.
4. Pressure Cook the Soup: Add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, thyme, salt, and pepper. Stir everything together. Secure the lid on the Instant Pot, verify the vent is set to sealing, and select the pressure cook (or manual) setting. Cook on high pressure for 5 minutes.
5. Quick Release and Add Pasta: Once the cooking time is complete, perform a quick release of pressure. Carefully remove the lid and stir in the pasta. Select the sauté function again and cook for an additional 5-7 minutes, or until the pasta is tender.
6. Finish with Spinach: Stir the fresh spinach leaves into the soup until they wilt. Taste and adjust seasoning if necessary.
7. Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

For a richer flavor, consider adding a Parmesan rind to the soup during the pressure cooking stage and remove before serving. If you prefer a thicker soup, mash some of the beans with a fork before adding them to the pot. Feel free to customize the vegetables based on what’s available or to your liking; potatoes, bell peppers, or kale can be great additions.

Rich and Velvety Mushroom Soup

Rich and Velvety Mushroom Soup is a comforting and indulgent delight that brings out the deep, earthy flavors of mushrooms in every spoonful. This Instant Pot recipe transforms simple ingredients into a creamy masterpiece, perfect for a cool evening or as an elegant starter for a dinner party.

The beauty of this soup lies in its simplicity and the way it showcases the mushrooms’ natural flavors, enhanced by aromatic herbs and a touch of creaminess. The Instant Pot makes this dish incredibly easy to prepare, allowing you to enjoy a gourmet-quality soup with minimal effort and time.

By using the Instant Pot, the flavors meld beautifully, creating a soup that’s both rich and satisfying. This recipe yields enough to serve 4-6 people, making it ideal for family meals or small gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (such as cremini or button), sliced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ mode. Add the olive oil and butter to the pot. Once the butter has melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
2. Add Mushrooms and Seasoning: Add the sliced mushrooms to the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften and release their juices. Sprinkle in the dried thyme, salt, and black pepper, mixing well to coat the mushrooms with the seasoning.
3. Add Broth: Pour in the vegetable or chicken broth, stirring to combine all the ingredients. Close the lid of the Instant Pot and ascertain the valve is set to the ‘Sealing’ position.
4. Pressure Cook: Set the Instant Pot to ‘Pressure Cook’ on high for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release by carefully turning the valve to ‘Venting’.
5. Blend the Soup: Open the lid and use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
6. Add Cream and Thicken (Optional): Stir in the heavy cream. If you desire a thicker consistency, add the cornstarch slurry and stir well. Set the Instant Pot back to ‘Sauté’ and let the soup simmer for a few minutes until it thickens to your liking.
7. Serve and Garnish: Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Extra Tips:

For an even deeper flavor, consider using a combination of different mushroom varieties, such as shiitake or portobello. To make the soup vegetarian, use vegetable broth instead of chicken broth.

If you want to make it vegan, replace the butter with additional olive oil and use a non-dairy cream substitute. Remember to adjust the seasoning to taste after blending, as the flavors can change slightly after pureeing the soup.

Enjoy this rich and velvety mushroom soup with a slice of crusty bread for a complete meal.