12 Speedy Healthy Instant Pot Soup Recipes for Busy Weeknights

Weeknights often leave little time for cooking from scratch. These Instant Pot soup recipes use basic ingredients and short cook times. Each one aims for balanced nutrition without complicated steps. You will see options with vegetables, broths, and proteins that fit most schedules. They can help you get a warm meal on the table with less effort.

Helpful Tips Before You Start

These tips will help you make the most of your Instant Pot for fast, healthy soups on busy nights.

Chop Vegetables Ahead

Keep prepped onions, carrots, and celery in the fridge. This lets you start the recipe as soon as you get home.

Use Low Sodium Broth

Select low sodium broth so you can control the salt and keep the soup light and healthy.

Release Pressure Naturally for 10 Minutes

Let the pot sit for 10 minutes after cooking. Then do a quick release to reduce splatter and keep the soup from getting watery.

Stir in Greens at the End

Add spinach or kale after the pressure releases. This keeps their color and nutrients intact.

Spicy Black Bean and Sweet Potato Soup

This soup brings together sweet potatoes and black beans in one bowl for a filling meal that still feels light. The heat from the spices balances the natural sweetness of the potatoes, creating a hearty texture that works well on chilly evenings when you need dinner fast.

It fits busy weeknights because the Instant Pot handles most of the work in under 30 minutes. You get a spicy, comforting soup without standing over the stove for long.

Spicy Black Bean and Sweet Potato Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion and cook for 2 minutes until it softens.
• Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
• Add the sweet potato cubes, black beans, diced tomatoes with green chilies, and vegetable broth. Stir to combine.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
• Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
• Stir in the lime juice. Use a potato masher to lightly mash some of the sweet potatoes and beans for a thicker texture if desired.
• Ladle into bowls and top with the chopped cilantro.

Notes

Mashing just part of the soup gives it a thicker consistency without needing extra ingredients. If you want less heat, reduce the cayenne to a pinch. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Knife, Cutting Board

Thai Coconut Curry Vegetable Soup

This soup brings creamy coconut flavor and gentle curry heat together with a mix of tender vegetables. It works well on busy weeknights when you want a warming bowl that still feels light and fresh.

The broth stays silky while the vegetables keep a slight bite. A squeeze of lime at the end brightens everything.

Thai Coconut Curry Vegetable Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 2 medium carrots, sliced into rounds
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 can (14 ounces) full-fat coconut milk
• 2 cups fresh spinach
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt, to taste

Instructions

 

• Set the Instant Pot to sauté mode and add the coconut oil. Once melted, add the onion, garlic, and ginger. Cook for 2 minutes until the onion softens.
• Stir in the red curry paste and cook for 1 minute until fragrant.
• Add the vegetable broth, carrots, bell pepper, and broccoli. Stir to combine.
• Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
• Quick release the pressure. Stir in the coconut milk and spinach until the spinach wilts.
• Add the lime juice and salt to taste. Ladle into bowls and top with fresh cilantro.

Notes

Add the coconut milk after pressure cooking so it stays smooth. If you prefer a thicker broth, mash a few carrot pieces with the back of a spoon before serving. Leftovers reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Thai
Equipment: Instant Pot

Lemon Garlic Chicken Orzo Soup

This lemon garlic chicken orzo soup brings bright citrus and savory garlic into a light yet filling bowl. It works well on busy weeknights when you want a healthy Instant Pot meal that feels fresh without extra steps. The orzo gives a soft chew while the chicken stays tender in the broth.

The finished soup tastes clean and balanced, with lemon cutting through the richness of the chicken and vegetables. It suits cool evenings or days when you need something simple and nourishing.

Lemon Garlic Chicken Orzo Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 pound boneless skinless chicken breasts
• 4 cups chicken broth
• 1 cup orzo
• Juice and zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Set the Instant Pot to saute and add the olive oil. Cook the onion, garlic, carrots, and celery for 3 minutes until the onion softens.
• Add the chicken breasts, chicken broth, salt, and black pepper. Stir once, then secure the lid.
• Cook on manual high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
• Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
• Stir in the orzo. Set the Instant Pot to saute and cook for 6 minutes, stirring often, until the orzo is tender.
• Turn off the heat. Stir in the lemon juice, lemon zest, and parsley. Taste and adjust salt if needed before serving.

Notes

Use the saute function again briefly if the orzo absorbs too much broth after cooking. Leftovers keep well in the fridge for three days and reheat best with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand, but do not skip the lemon zest as it adds the main bright note.

Course: Soup
Cuisine: Mediterranean
Equipment: Instant Pot

Moroccan Spiced Chickpea and Kale Soup

This soup brings warm spices and hearty textures to the table in one pot. Chickpeas add protein while kale wilts into tender greens. It works well on busy nights when you want a filling meal without much hands-on time.

The flavors lean earthy and slightly sweet from the spice blend. A quick pressure cook blends everything into a cozy bowl that still feels light.

Moroccan Spiced Chickpea and Kale Soup

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Instant Pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 4 cups chopped kale
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Instructions

 

• Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
• Stir in the garlic, cumin, coriander, smoked paprika, cinnamon, and cayenne. Cook for 1 minute until fragrant.
• Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 8 minutes.
• Quick release the pressure, then open the lid. Stir in the kale, salt, and black pepper. Let the soup sit for 3 minutes so the kale wilts.
• Serve hot with lemon wedges on the side.

Notes

Stir the kale in after pressure cooking so it stays bright and keeps some bite. If you prefer a thicker soup, mash a few chickpeas with the back of a spoon before adding the kale. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Instant Pot, Cutting board, Knife

Creamy Broccoli and White Bean Soup

This soup turns simple pantry staples into a smooth and comforting bowl that feels rich without any heavy cream. It works well on busy weeknights when you want something warm and filling that still counts as a healthy meal. The white beans blend into the broth to create a naturally thick texture while the broccoli keeps its fresh green flavor.

Creamy Broccoli and White Bean Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Immersion Blender

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups broccoli florets
• 2 (15-ounce) cans white beans, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Cook the onion for 3 minutes until it softens, then stir in the garlic for 30 seconds.
• Add the broccoli florets, white beans, vegetable broth, thyme, salt, and black pepper. Stir once to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 5 minutes, then quick release the pressure.
• Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
• Stir in the milk and let the soup sit on warm for 2 minutes before serving.

Notes

If the soup thickens too much after blending, add a splash more broth or milk to reach your preferred consistency. Leftovers store well in the fridge for three days and reheat gently on the stove without separating. For a dairy-free version, swap the milk for unsweetened almond milk.
Course: Soup
Cuisine: American
Equipment: Instant Pot, Immersion Blender

Ginger Carrot Turmeric Lentil Soup

This soup brings together sweet carrots, earthy lentils, and the warm kick of ginger and turmeric in one pot. It works well on busy weeknights when you need a filling meal that still feels light and fresh. The Instant Pot handles the cooking so you can set it and move on to other tasks.

The finished soup has a thick yet spoonable texture with gentle spice that builds as you eat. Carrots soften into the lentils for natural sweetness that balances the ginger. It reheats well and makes a reliable option for lunch the next day too.

Ginger Carrot Turmeric Lentil Soup

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 cup dried red lentils, rinsed
• 4 medium carrots, peeled and chopped
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
• Stir in the garlic, ginger, and turmeric. Cook for 1 minute until the spices smell fragrant.
• Add the carrots, red lentils, vegetable broth, salt, and black pepper. Stir everything together.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 10 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the soup.

Notes

Red lentils break down during the short pressure cook time to create thickness without extra blending. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the fridge for up to 4 days and taste even better once the flavors settle.

Course: Soup
Cuisine: Indian
Equipment: Instant Pot

Italian Minestrone with Turkey Sausage

This soup brings together lean turkey sausage and plenty of vegetables in a tomato broth. It comes together quickly in the Instant Pot, making it a solid choice for weeknights when you want something filling without much hands-on time. The result is a chunky, savory bowl with Italian herbs and a touch of pasta.

The recipe keeps things balanced with protein from the sausage and beans plus fiber from the vegetables. It works well as a complete meal on its own or with a simple side salad.

Italian Minestrone with Turkey Sausage

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Instant Pot
• Measuring Cups
• Wooden Spoon

Ingredients

  

• 1 tablespoon olive oil
• 12 ounces ground turkey sausage
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (14.5 ounces) diced tomatoes
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 medium zucchini, diced
• 1/2 cup small pasta such as ditalini
• 2 cups fresh spinach
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the ground turkey sausage and cook until browned, breaking it up with a spoon.
• Add the onion, carrots, and celery. Cook for 3 minutes until the vegetables start to soften.
• Stir in the garlic, oregano, and basil. Cook for 1 minute until fragrant.
• Pour in the diced tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits.
• Add the cannellini beans, zucchini, and pasta. Stir to combine.
• Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
• Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
• Open the lid and stir in the spinach until wilted. Season with salt and black pepper to taste.
• Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

For a thicker texture, let the soup sit for a few minutes after stirring in the spinach so the pasta can absorb more broth. If you prefer a milder flavor, use mild turkey sausage instead of spicy. Leftovers store well in the refrigerator for up to three days and reheat easily on the stove with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Measuring Cups, Wooden Spoon

Beef and Mushroom Barley Soup

This soup brings together tender beef, earthy mushrooms, and chewy barley in a savory broth. It comes together quickly in the Instant Pot, making it a reliable choice for weeknights when you want something filling without much hands-on time.

The result is a hearty bowl with balanced flavors from the beef and vegetables. It feels comforting yet light enough for regular meals.

Beef and Mushroom Barley Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound lean beef stew meat, cut into bite-sized pieces
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 4 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the beef and cook until browned on all sides, about 4 minutes.
• Add the onion, carrots, celery, and mushrooms. Stir and cook for 3 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 30 seconds. Turn off sauté mode.
• Add the pearl barley, beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
• Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Remove the bay leaves. Stir in the fresh parsley before serving.

Notes

Rinse the barley well before adding it to remove excess starch and keep the broth clear. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap thyme for rosemary if that is what you have on hand.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife

Miso Tofu and Shiitake Mushroom Soup

This miso soup combines savory broth with tender tofu and meaty shiitake mushrooms for a light yet satisfying meal. It works well on busy weeknights when you want something healthy and filling without spending much time in the kitchen.

The finished soup has a gentle umami flavor and soft textures from the mushrooms and tofu, with a handful of greens stirred in at the end for freshness.

Miso Tofu and Shiitake Mushroom Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Instant Pot
• Knife
• Measuring Cups

Ingredients

  

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 8 ounces shiitake mushrooms, sliced
• 4 cups vegetable broth
• 14 ounces firm tofu, cut into cubes
• 3 tablespoons white miso paste
• 2 cups baby spinach
• 2 tablespoons low-sodium soy sauce
• 3 green onions, sliced

Instructions

 

• Press the sauté function on the Instant Pot and add the sesame oil. Once hot, stir in the garlic and ginger and cook for about 1 minute until fragrant.
• Add the sliced shiitake mushrooms and sauté for 2 to 3 minutes until they begin to soften.
• Pour in the vegetable broth and gently add the tofu cubes. Secure the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
• Quick release the pressure once the timer goes off. Open the lid and ladle out a small amount of broth into a bowl. Whisk the miso paste into the broth until smooth, then stir the mixture back into the pot.
• Add the baby spinach and soy sauce. Stir until the spinach wilts, then turn off the Instant Pot.
• Ladle the soup into bowls and top with the sliced green onions before serving.

Notes

Dissolve the miso in a small amount of hot broth first to avoid clumps. If you prefer a stronger mushroom flavor, use a mix of dried and fresh shiitakes. Leftovers keep well in the fridge for up to three days. Reheat gently on the stove without boiling to keep the miso flavor bright.

Course: Soup
Cuisine: Asian
Equipment: Instant Pot, Knife, Measuring Cups

Mexican Chicken Tortilla Soup

This soup brings together tender chicken, beans, and corn in a lightly spiced tomato broth. It comes together quickly in the Instant Pot, making it a good choice for weeknights when you want something warm and filling without much hands-on time. The finished bowl has a hearty texture with bright notes from lime and fresh toppings.

It works well when you need a one-pot meal that still feels like a complete dinner. The flavors stay balanced and family-friendly while keeping the recipe simple and healthy.

Mexican Chicken Tortilla Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot
• Measuring spoons
• Forks

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Juice of 1 lime
• Tortilla strips, chopped cilantro, and sliced avocado for serving

Instructions

 

• Set the Instant Pot to sauté mode. Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
• Stir in the cumin, chili powder, and salt. Cook for 30 seconds until the spices smell fragrant.
• Add the chicken breasts, chicken broth, diced tomatoes, black beans, and frozen corn. Stir once to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
• Stir in the lime juice. Ladle the soup into bowls and add tortilla strips, cilantro, and avocado right before serving.

Notes

For extra crunch, bake or air-fry corn tortilla strips instead of using store-bought ones. If the broth tastes too mild after cooking, add an extra pinch of chili powder before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing much texture.

Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Measuring spoons, Forks

Red Lentil Spinach Dal

This red lentil spinach dal is a simple Instant Pot soup that delivers steady flavor with minimal hands-on time. Red lentils break down into a thick broth while spinach adds freshness and color, making it a solid choice for weeknights when you want something warm and filling.

The spices stay mild and balanced so the dish works well on its own or with a quick side of rice. It comes out hearty enough to serve as the main meal yet light enough to keep you comfortable through a busy evening.

Red Lentil Spinach Dal

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried red lentils, rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• 1/2 teaspoon salt
• Juice of 1 lemon
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Add the rinsed red lentils, diced onion, minced garlic, minced ginger, cumin, turmeric, curry powder, vegetable broth, and salt to the Instant Pot and stir to combine.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
• Quick release the pressure once the timer ends, then open the lid and stir in the spinach until it wilts.
• Stir in the lemon juice, taste for salt, and ladle into bowls. Top each serving with the chopped cilantro.

Notes

If the dal thickens too much after sitting, stir in a splash of warm broth before serving. The spinach only needs a minute or two in the hot soup, so add it right before you plan to eat. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture.

Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Cutting Board, Knife

Tuscan White Bean and Vegetable Soup

This soup combines creamy white beans with everyday vegetables in a light herb broth. It comes together fast in the Instant Pot, so it works well on weeknights when you need a filling meal without much hands-on time.

The finished soup has a brothy base with tender vegetables and soft beans. A handful of spinach stirred in at the end adds freshness without weighing it down.

Tuscan White Bean and Vegetable Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups fresh spinach
• Grated Parmesan cheese for serving

Instructions

 

• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion, carrots, and celery. Cook for 3 minutes, stirring often, until the onion starts to soften.
• Stir in the garlic and cook for 30 seconds more.
• Add the vegetable broth, cannellini beans, diced tomatoes, oregano, and rosemary. Season with salt and pepper.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
• Quick release the pressure, then open the lid. Stir in the spinach until it wilts.
• Ladle into bowls and top with grated Parmesan if desired.

Notes

Stir the spinach in right after releasing the pressure so it stays bright green. If you want a thicker soup, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Instant Pot