Quick soup recipes earn permanent rotation when weeknight dinners need to land in under an hour with minimal hands-on time. The thirteen Instant Pot soups below cover classic chicken noodle, creamy chowders, vegetable-and-bean Italian classics, and a tortilla soup with real spice — each one finishes start to finish in 20 to 45 minutes. Pressure cooking does the heavy lifting; you do about 10 minutes of actual work.
Quick Stats — All 13 Recipes
In this Quick Soup Recipes Article
Why These Quick Soup Recipes Work
Pressure cooking compresses time without compressing flavour: Soups that take 90 minutes on the stovetop finish in 20 to 35 minutes in the Instant Pot. The sealed environment intensifies the broth rather than reducing it, so what you get isn’t just faster — it’s often more flavourful than the slow version. If you don’t already own one, the electric pressure cooker buyer’s guide covers the 6-quart sweet spot for these recipes.
One pot, minimal hands-on time: Every recipe in this collection sautés aromatics, dumps in liquids and proteins, seals, and walks away. Five to ten minutes of active work is typical. The Instant Pot does the rest — you reclaim 30 to 60 minutes of stovetop attention for the rest of the evening.
Variety covers every craving: Thirteen recipes span comfort classics (chicken noodle, tomato basil, corn chowder), heartier mains (beef and vegetable, Italian wedding, split pea), and lighter vegetable-forward bowls (lentil and spinach, butternut squash, minestrone). One of these works for almost any weeknight mood or dietary preference.
Made-tonight format, not made-ahead: These are quick-cook soups intended to land on the table the same night. For the make-ahead, freezer-friendly counterpart focused on batch cooking, the make-ahead Instant Pot soup roundup is the companion piece.
Stovetop Simmer vs. Instant Pot (Weeknight Soup)
| Factor | Stovetop | Instant Pot | Difference |
|---|---|---|---|
| Time (chicken noodle) | ~75 min | 20 min | -73% time |
| Time (split pea) | ~2 hr | 45 min | -63% time |
| Hands-on attention | Frequent stirring | Set & walk away | Mostly passive |
| Dishes to wash | Pot + utensils | Single pot | -1 large pot |
| Energy use | Open burner, ~1 hr | Sealed, ~30 min | ~50% less |
The 13 Quick Soup Recipes
Each recipe card below includes the full ingredient list, step-by-step pressure-cooking instructions, equipment, nutrition information, and notes. Same workflow across every recipe — sauté aromatics, add liquids and proteins, seal, pressure cook, release, serve.
1. Quick Chicken Noodle Soup (5-Ingredient)
The shortest path to soup in this collection. Five ingredients, a rotisserie chicken, and 20 minutes start to finish — perfect for cold nights or when you’re not feeling well enough to chop anything. For the deeper, slow-simmered classic, Bubbe’s authentic Jewish chicken soup is the traditional sibling.
Quick Instant Pot Chicken Noodle Soup (5-Ingredient)
Ingredients
Equipment
Method
- Pour the chicken broth into the Instant Pot and stir in the Italian seasoning.
- Add the shredded rotisserie chicken and frozen mixed vegetables. Stir to combine.
- Seal the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
- Quick-release the pressure and open the lid carefully.
- Set the Instant Pot to sauté mode and add the egg noodles. Cook for 4 to 5 minutes until tender, stirring occasionally to prevent the noodles from sticking to the bottom.
- Taste and adjust with salt and pepper. Serve hot.
Nutrition
Notes
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Let us know how it was!2. Creamy Chicken Noodle Soup
The richer cousin of recipe one. Heavy cream, butter, fresh aromatics, and shredded breast meat in a deeper broth — still 30 minutes start to finish, but markedly more indulgent. Low-sodium broth and light cream make a reasonable diabetic-aware adaptation.
Instant Pot Creamy Chicken Noodle Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and melt the butter. Add the onions, carrots, and celery and cook for 4 to 5 minutes until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the chicken breasts, broth, thyme, bay leaves, salt, and pepper. Stir to combine.
- Seal the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Quick-release the pressure when finished.
- Remove the chicken to a cutting board, shred with two forks, and return the meat to the pot.
- Stir in the heavy cream and add the egg noodles. Set the Instant Pot to sauté mode and cook for 6 to 8 minutes until the noodles are tender.
- Remove the bay leaves, stir in the parsley, taste and adjust seasoning, and serve hot.
Nutrition
Notes
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Everything you’d put on a baked potato — bacon, cheddar, sour cream, chives — in soup form. The richest of the thirteen at 480 calories per serving and worth every one when comfort is what’s needed.
Instant Pot Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and cook the bacon until crispy, about 6 minutes. Remove with a slotted spoon and set aside; leave the rendered fat in the pot.
- Add the butter, onion, and garlic to the pot and sauté until translucent, about 3 minutes.
- Add the potatoes, broth, salt, and pepper. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 12 minutes. Allow a 5-minute natural release, then quick-release any remaining pressure.
- Using an immersion blender, partially blend the soup — leave some potato chunks for texture.
- Stir in the milk, cream, cheese, and sour cream until smooth.
- Serve hot, topped with the reserved bacon, extra cheese, chives, and a dollop of sour cream.
Nutrition
Notes
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Tiny chicken meatballs, acini di pepe pasta, and fresh spinach in a Parmesan-tinged broth. Browning the meatballs first is non-negotiable — that’s where most of the flavour comes from.
Instant Pot Italian Wedding Soup
Ingredients
Equipment
Method
- In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning. Mix gently with your hands and form into 1-inch meatballs.
- Set the Instant Pot to sauté mode and brown the meatballs in batches, about 2 minutes per side. Browning is non-negotiable — it’s where most of the flavour comes from.
- Remove the meatballs to a plate. Add the carrots, celery, and onion to the pot and sauté until softened, about 5 minutes.
- Add the broth and scrape up any browned bits from the bottom of the pot. Return the meatballs to the pot and add the pasta.
- Lock the lid, set the valve to sealing, and pressure cook on high for 7 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
- Stir in the spinach until just wilted, about 1 minute. Season with salt and pepper, taste, and serve hot with extra Parmesan at the table.
Nutrition
Notes
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Let us know how it was!5. Beef and Vegetable Soup
Chunks of well-marbled beef chuck pressure-cooked to fork-tender, paired with carrots, celery, potatoes, and green beans in a tomato-tinted beef broth. A splash of red wine after browning the beef adds real depth if you’ve got it.
Instant Pot Beef and Vegetable Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Brown the beef cubes in batches until golden on all sides, about 3 to 4 minutes per batch. Don’t crowd the pot or the beef will steam instead of brown.
- Remove the beef and set aside. Add the onions and garlic to the pot and sauté until translucent, about 3 minutes. (Optional: deglaze with ¼ cup of red wine here for added depth.)
- Return the beef to the pot and add the carrots, celery, potatoes, green beans, beef broth, diced tomatoes with their juices, bay leaf, thyme, salt, and pepper. Stir to combine.
- Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Remove the bay leaf, taste and adjust seasoning, and serve hot.
Nutrition
Notes
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Earthy, creamy, and one of the few vegetarian soups in the lineup that doesn’t feel like it’s missing meat. Mixed mushrooms (cremini and shiitake work especially well) give the broth depth that holds up to the heavy cream finish.
Instant Pot Mushroom Wild Rice Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and melt the butter with the olive oil. Add the onions, carrots, and celery and cook until softened, about 5 minutes.
- Add the mushrooms and garlic and cook for 3 more minutes to release the mushroom moisture.
- Stir in the wild rice, thyme, salt, and pepper. Add the vegetable broth and stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Open the lid, stir in the heavy cream, taste and adjust seasoning, and serve hot.
Nutrition
Notes
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The grilled-cheese pairing soup. Use canned whole peeled tomatoes for consistency year-round — fresh tomatoes only outperform them at peak summer. Coconut cream is a clean dairy-free swap if you need it.
Instant Pot Classic Tomato Basil Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onions and cook until translucent, about 3 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the tomatoes (whole or diced, with their juices), broth, tomato paste, sugar, salt, and pepper.
- Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Add the fresh basil and heavy cream. Blend until smooth using an immersion blender (or transfer in batches to a standing blender). Taste and adjust seasoning, then serve hot.
Nutrition
Notes
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Dried split peas, a ham hock, and aromatics break down into a thick savoury soup in 45 minutes — no overnight soak. One of the highest-fibre soups in the collection at 15g per serving.
Instant Pot Classic Split Pea Soup with Ham
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add the split peas, ham hock, chicken broth, bay leaf, thyme, and black pepper. Stir to combine. Do not add salt yet — the ham hock will season the soup.
- Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Remove the ham hock, shred the meat from the bone, and return the meat to the pot. Discard the bay leaf. Stir well and taste; adjust with salt as needed.
- Serve hot. The soup thickens as it cools — add hot broth or water when reheating leftovers to reach the desired consistency.
Nutrition
Notes
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Silky and slightly sweet, anchored by cinnamon and nutmeg. Use coconut milk instead of heavy cream for a dairy-free version that retains the same velvety texture.
Instant Pot Butternut Squash Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the butternut squash, broth, cinnamon, nutmeg, thyme, salt, and pepper. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Stir in the heavy cream and blend until smooth using an immersion blender. Taste and adjust seasoning, then serve hot.
Nutrition
Notes
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The fibre champion at 18g per serving and 15g of plant protein. Cumin and paprika carry the seasoning; fresh spinach goes in at the very end so it stays bright.
Instant Pot Lentil and Spinach Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic, cumin, paprika, and pepper and stir for 30 seconds to bloom the spices.
- Add the lentils, broth, bay leaf, and salt. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Open the lid, remove the bay leaf, and stir in the spinach until just wilted, about 1 minute. Taste and adjust seasoning, then serve hot.
Nutrition
Notes
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Fire-roasted tomatoes, chicken, black beans, corn, and cumin — finished with crispy tortilla strips, avocado, and lime. Adjust jalapeño with or without seeds to dial heat. For a lower-carb spicy soup option, keto hot and sour soup hits a similar craving without the beans and corn.
Instant Pot Tortilla Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onions, garlic, and jalapeños and cook until softened, about 4 minutes.
- Add the chicken breasts, fire-roasted tomatoes with their juices, black beans, corn, broth, cumin, chili powder, oregano, salt, and pepper. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- While the soup cooks, arrange the tortilla strips on a baking sheet and bake at 375°F (190°C) for about 10 minutes until crispy.
- Allow a 10-minute natural release, then quick-release any remaining pressure. Remove the chicken, shred with two forks, and return to the pot.
- Serve hot, topped with the crispy tortilla strips and optional garnishes — avocado, lime wedges, fresh cilantro, sour cream, or shredded cheese.
Nutrition
Notes
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The vegetable-and-bean Italian classic. Two beans, shell pasta, zucchini, and a fistful of spinach stirred in at the end. Parmesan at the table is the move.
Instant Pot Minestrone Soup
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, and celery and cook until softened, about 4 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the zucchini, diced tomatoes, kidney beans, cannellini beans, broth, water, oregano, basil, salt, and pepper. (Don’t add the pasta or spinach yet.)
- Lock the lid, set the valve to sealing, and pressure cook on high for 12 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Set the Instant Pot back to sauté mode. Add the pasta and cook until tender, about 6 to 8 minutes. Stir in the spinach until just wilted. Serve hot with grated Parmesan at the table.
Nutrition
Notes
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The summer cousin of the loaded potato soup. Fresh corn kernels at peak season are spectacular; frozen works year-round. A flour roux at the start gives the chowder its proper body.
Instant Pot Corn Chowder
Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and melt the butter. Add the onions, celery, and carrots and cook until softened, about 4 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
- Add the potatoes, corn, thyme, salt, pepper, and chicken broth. Stir to combine and scrape up any browned bits.
- Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure.
- Stir in the heavy cream. For a thicker chowder, partially blend with an immersion blender — leave some texture. Taste and adjust seasoning, then serve hot.
Nutrition
Notes
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Let us know how it was!Chef Tips for Perfect Quick Soup Recipes
Sauté before you seal: The Instant Pot’s sauté mode is non-negotiable for almost every recipe here. Browning onions, garlic, meatballs, beef chunks, or bacon develops Maillard flavour that pressure cooking can’t create on its own. Five minutes upfront makes the soup taste like it simmered for hours.
Salt at the end, not the start: Cured meats (bacon, ham hock, sausage) release significant salt during pressure cooking. Taste before seasoning, then adjust. Doing it the other way is the most common reason a quick weeknight soup ends up too salty.
Add noodles and pasta after pressure release: Pasta cooks in residual heat on sauté mode for 4 to 8 minutes once pressure drops. Adding it before pressure cooking turns it to mush. The same goes for delicate greens (spinach, kale) — wilt them in at the very end.
Use a natural release for legumes, beef, and dairy: A quick release on split peas, lentils, or beef chunks shocks the texture. Cream-based soups also benefit from natural release because it lowers pressure gradually and prevents the dairy from breaking. The 10-minute natural release is part of the cook — don’t skip it.
Don’t overfill: Soups expand under pressure. Stay below the maximum fill line (usually two-thirds of the pot’s capacity). Tortilla and minestrone are the most prone to expansion because of beans and grains.
Pre-shredded cheese ruins texture: The anti-caking agents in pre-shredded bagged cheese leave the cheesy soups (potato, corn chowder) slightly grainy. Grate a block yourself — it takes 90 extra seconds and makes a real difference.
Storage and Serving Suggestions
Same-Night Format: These are quick weeknight soups, designed to be eaten the night they’re made. For batch-cooking and freezer-stocking, the make-ahead Instant Pot soup roundup is the right companion — those recipes are specifically calibrated to freeze and reheat well.
Refrigerator Storage: Most of these soups hold 3 to 5 days in airtight containers. Cream-based soups (potato, mushroom wild rice, tomato basil, corn chowder, creamy chicken noodle, butternut) sit closer to 3 days because of the dairy.
Freezer Storage: Broth-based soups (split pea, lentil, beef and vegetable, tortilla, minestrone, Italian wedding) freeze for up to 3 months. Freeze without noodles or pasta — add fresh when reheating. Cream-based soups can be frozen but may separate slightly on thaw; stir gently while reheating to recombine.
Reheat: Stovetop over medium-low heat with a splash of broth or water to loosen consistency. Microwave works but tends to overheat edges. For cream soups, never boil during reheating — gentle warmth only.
Vegetarian Continuation: Five of the thirteen are vegetarian-friendly. For a deeper meat-free dive, the 10 best vegetarian Instant Pot soups roundup expands the menu.
Portion Size: Most recipes serve 6 to 8 — perfect for a family dinner plus next-day lunch. Halve any recipe by halving everything except cooking time, which stays the same (pressure cooking time depends on the toughest ingredient, not the volume).
Quick Soup Recipes Q&As
What’s the fastest quick soup recipe in an Instant Pot?
The 5-Ingredient Quick Chicken Noodle Soup is the fastest in this collection — 20 minutes start to finish using rotisserie chicken and a 3-minute pressure cook. Tomato basil and butternut squash are next at around 30 to 35 minutes. The variable is the toughest ingredient in the pot: dried legumes and beef chuck need longer cycles, while shredded cooked chicken needs almost none.
Can you make quick soup recipes without an Instant Pot?
Yes — every soup in this collection can be made on the stovetop, but it takes 2 to 4 times as long. Chicken noodle becomes a 75-minute simmer instead of a 20-minute pressure cook; split pea becomes a 2-hour project. The Instant Pot’s speed advantage is most dramatic on legumes, tough meat cuts, and grains that traditionally need long simmering.
How long do these quick soups last in the fridge?
Broth-based soups (chicken noodle, beef and vegetable, lentil, split pea, tortilla, minestrone, Italian wedding) hold for 4 to 5 days in airtight containers. Cream-based soups (potato chowder, mushroom wild rice, tomato basil, butternut squash, corn chowder, creamy chicken noodle) are best eaten within 3 days because the dairy is the limiting factor.
Are quick Instant Pot soup recipes healthy?
Most of them can be — calorie counts run 245 to 480 per serving, and many deliver substantial protein and fibre (lentil and spinach have 15g protein plus 18g fibre; split pea has 21g protein plus 15g fibre). Cream-based soups are heavier; broth-based legume and chicken soups are the lightest. Low-sodium broth and light cream are easy swaps for any recipe.
You Might Also Like
The make-ahead counterpart to this quick-cook roundup — seven soups built for batch cooking and freezer storage.
A meat-free continuation — ten plant-based pressure cooker soups that pair well with the vegetarian options here.
A single-recipe low-carb option when you want the comfort of a cream soup without the carbs of potato or corn chowder.
Lighter seasonal soups for warmer months — natural rotation partners when the winter comfort soups go on the back burner.
Final Thoughts Regarding Quick Soup Recipes
Thirteen quick soup recipes, one Instant Pot, and weeknight dinner solved for the foreseeable future. Pick the recipe that matches the mood, sauté the aromatics, dump the rest in, seal, and walk away — the pressure cooker does the work while you handle whatever else the evening throws at you. Cream-based or broth-based, meat or vegetarian, hearty or light: there’s a bowl here for every weeknight.
Medical Disclaimer: The nutritional information provided in this article is for informational purposes only. While we strive for accuracy, individual responses to foods vary. Always consult with your healthcare provider or registered dietitian about dietary changes.
