12 Easy Instant Pot Soups Ready in Minutes

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From creamy chicken noodle to zesty tortilla, these 12 speedy Instant Pot soups transform weeknight cooking into pure comfort.
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Looking for a fast and comforting way to warm up on chilly days? These 12 Instant Pot soups are quick to make and packed with flavor, so you can cozy up with a hearty bowl without spending hours in the kitchen. Whether you love a classic chicken noodle, enjoy a creamy potato chowder, or want a zesty Mexican twist with tortilla soup, this collection covers a wide range of tastes and dietary needs.

Each soup takes advantage of the Instant Pot’s speed and convenience, letting you focus on sharing a warm meal rather than washing a sink full of pots. You’ll also find tips on ingredient swaps, cooking times, and handy storage suggestions to keep your leftovers fresh. From velvety mushroom wild rice to savory beef and vegetables, these recipes are perfect for anyone craving a home-cooked meal after a busy day. Let’s kick things off with a streamlined Chicken Noodle Soup that offers the comforting taste of rotisserie chicken, simple seasonings, and egg noodles—proof that easy meals can still deliver plenty of goodness in every spoonful.

Quick Instant Pot Chicken Noodle Soup

This classic comfort soup takes just minutes to prepare in your Instant Pot and requires only five simple ingredients you might already have in your kitchen. Perfect for cold nights or when you’re feeling under the weather, this stripped-down version delivers all the warmth and satisfaction of traditional chicken noodle soup without the fuss.

The secret to this recipe’s success lies in using rotisserie chicken, which adds instant flavor depth and saves significant prep time. Combined with egg noodles and a few basic ingredients, you’ll have a satisfying meal that tastes like it’s been simmering all day.

  • 1 rotisserie chicken, meat removed and shredded
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 2 cups frozen mixed vegetables
  • 1 tablespoon Italian seasoning

Add chicken broth to the Instant Pot and stir in Italian seasoning. Add shredded chicken and frozen vegetables, then seal the lid and set to Manual/Pressure Cook for 3 minutes. Once done, quick release the pressure and open the lid. Set to Sauté mode, add egg noodles, and cook for 4-5 minutes until tender. Stir occasionally to prevent noodles from sticking to the bottom.

For best results, avoid overcooking the noodles, as they can become mushy. If planning to store leftovers, consider cooking and storing noodles separately to maintain their texture. The soup can be frozen for up to 3 months without noodles or refrigerated for 4-5 days. When reheating, add a splash of broth if needed to reach desired consistency.

Creamy Chicken Noodle Soup

comforting creamy chicken soup

Creamy Chicken Noodle Soup

This comforting Instant Pot Creamy Chicken Noodle Soup transforms the classic recipe into a richer, more indulgent version while maintaining the traditional flavors. For a diabetes-friendly version, consider using low-sodium chicken broth and light cream to reduce overall sodium content. The pressure cooking method infuses the broth with deep flavor in a fraction of the time, making it perfect for busy weeknights or cold winter evenings.

Total Time: 30 minutes | Prep Time: 10 minutes | Cook Time: 20 minutes (including pressure build-up and release)

Ingredients:

  • 2 lbs chicken breasts, boneless and skinless
  • 8 cups chicken broth
  • 2 cups heavy cream
  • 2 cups egg noodles
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 2 tsp thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Tools:

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Set Instant Pot to sauté mode and melt butter. Add onions, carrots, and celery, cooking until softened (about 3 minutes). Add garlic and cook for 30 seconds. Add chicken breasts, broth, thyme, bay leaves, salt, and pepper. Seal the lid and cook on high pressure for 10 minutes. Once done, perform quick release. Remove chicken, shred it, and return to pot. Add heavy cream and egg noodles, set to sauté mode, and cook for 6-8 minutes until noodles are tender. Remove bay leaves, stir in parsley, and serve hot.

Nutrition Information (per serving):

Calories: 385

Protein: 28g

Fat: 22g

Carbohydrates: 21g

Fiber: 2g

Sodium: 680mg

Serving Size: 1.5 cups

Servings: 8

For best results, avoid overcooking the noodles as they can become mushy. If planning to store leftovers, consider cooking the noodles separately and adding them to individual servings, as they tend to absorb too much liquid during storage. The soup can be frozen for up to 3 months, but cream-based soups may separate slightly when thawed – simply reheat gently while stirring to recombine.

Loaded Baked Potato Soup

creamy potato soup recipe

Instant Pot Loaded Baked Potato Soup transforms the classic comfort dish into a quick weeknight meal, delivering all the flavors of a loaded baked potato in a creamy, hearty soup format. This crowd-pleasing recipe combines tender potatoes, crispy bacon, sharp cheddar cheese, and fresh chives in a rich, velvety broth. Like other bone broth-based soups, this hearty dish provides excellent nourishment and comfort during cold winter months.

Preparation time: 15 minutes | Cooking time: 12 minutes | Natural release: 5 minutes | Total time: 32 minutes

Ingredients:

  • 6 large russet potatoes, peeled and cubed
  • 8 slices bacon, diced
  • 1 medium onion, diced
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chives, chopped

Tools:

  • 6-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Potato peeler
  • Wooden spoon
  • Immersion blender
  • Ladle

Set Instant Pot to SAUTE mode and cook bacon until crispy. Remove bacon and set aside, leaving grease in pot. Add butter, onion, and garlic, sautéing until translucent. Add potatoes, broth, salt, and pepper. Close the lid, set the valve to SEALING, and cook on HIGH pressure for 12 minutes. Allow 5 minutes natural release, then quick release remaining pressure. Using immersion blender, partially blend soup, leaving some potato chunks. Stir in milk, cream, cheese, and sour cream until smooth. Top individual servings with reserved bacon, extra cheese, chives, and sour cream.

Nutrition Information (per serving):

Calories480
Protein18g
Fat32g
Carbohydrates35g
Fiber3g
Sodium890mg

For the best results, avoid using pre-shredded cheese as it contains anti-caking agents that can affect the smooth texture of the soup. If soup becomes too thick after standing, thin it with warm milk or broth to the desired consistency. Leftovers can be stored in an airtight container for up to 3 days, though the soup may need to be thinned when reheating as it tends to thicken when chilled.

Italian Wedding Soup

hearty italian soup recipe

Italian Wedding Soup in the Instant Pot

This hearty Italian Wedding Soup combines tender meatballs, fresh vegetables, and tiny pasta in a flavorful broth. Total preparation time is 20 minutes, which includes rolling the meatballs and chopping the vegetables.

The actual cooking time in the Instant Pot is just 7 minutes at high pressure, plus 10 minutes for natural pressure release, making this a perfect weeknight dinner option that tastes like it’s been simmering all day.

Low glycemic ingredients in this soup help maintain stable blood sugar levels throughout the day.

Ingredients:

  • 1 pound ground chicken
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 1 cup acini di pepe pasta
  • 4 cups fresh spinach
  • Salt and pepper to taste

Tools:

  • 6-quart Instant Pot
  • Mixing bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Wooden spoon

Mix ground chicken, breadcrumbs, Parmesan, egg, garlic, and Italian seasoning in a bowl. Form into 1-inch meatballs.

Set Instant Pot to sauté mode and brown meatballs in batches. Remove meatballs and add vegetables, sautéing until softened.

Add broth and deglaze pot. Return the meatballs, add pasta, and seal the lid. Cook on high pressure for 7 minutes. Allow natural release for 10 minutes, then quick release the remaining pressure.

Stir in spinach until wilted—season with salt and pepper.

Nutrition Information (per serving):

Calories: 320

Protein: 25g

Carbohydrates: 28g

Fat: 12g

Fiber: 3g

Sodium: 680mg

Iron: 2.5mg

Calcium: 120mg

For best results, don’t skip browning the meatballs, as this step adds significant flavor to the soup.

The meatballs can be made ahead and frozen for up to 3 months. If using frozen spinach instead of fresh, add it before pressure cooking.

The soup will thicken as it stands due to the pasta continuing to absorb liquid, so you may need to add more broth when reheating leftovers.

Beef and Vegetable Soup

hearty beef vegetable soup

Instant Pot Beef and Vegetable Soup combines tender chunks of beef with colorful vegetables in a rich, savory broth. This hearty soup is perfect for cold winter days and can be prepared with minimal effort using your pressure cooker. Total preparation time is 15 minutes.

Like low glycemic meals, this nutrient-rich soup provides a balanced combination of lean protein and fiber-packed vegetables that won’t spike blood sugar levels.

The actual cooking time in the Instant Pot is just 25 minutes under high pressure, plus 10 minutes for natural release. When counting the time for the pot to come to pressure, the entire process takes approximately 45 minutes from start to finish.

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 potatoes, cubed
  • 1 cup green beans, cut
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon thyme
  • Salt and pepper to taste

Tools:

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large spoon for stirring
  • Ladle

Set Instant Pot to sauté mode and heat olive oil. Brown beef cubes in batches until golden on all sides. Add onions and garlic, sautéing until translucent.

Add remaining vegetables, beef broth, diced tomatoes, and seasonings. Close lid and set valve to sealing position. Cancel sauté mode and select Manual/Pressure Cook on high for 25 minutes.

Once cooking is complete, allow natural release for 10 minutes, then quick release remaining pressure. Remove bay leaf before serving.

Nutrition Information (per serving):

Calories: 385

Protein: 32g

Fat: 18g

Carbohydrates: 24g

Fiber: 4g

Sodium: 580mg

Iron: 4mg

Vitamin A: 3500IU

Vitamin C: 15mg

For best results, choose a well-marbled beef chuck and cut pieces uniformly for even cooking. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

If the soup is too thick after cooking, add additional hot beef broth to reach the desired consistency. For a richer flavor, deglaze the pot with 1/4 cup of red wine after browning the meat.

Mushroom Wild Rice Soup

hearty mushroom wild rice soup

Mushroom Wild Rice Soup

This hearty and creamy Instant Pot Mushroom Wild Rice Soup combines earthy mushrooms, nutty wild rice, and aromatic vegetables in a rich, comforting broth. From start to finish, this recipe takes 45 minutes, with only 15 minutes of active preparation time. Store leftovers in vacuum sealed containers to maximize freshness and prevent leaks during transport to work.

The pressure cooking process dramatically reduces the traditional cooking time of wild rice while developing deep flavors that typically require hours of simmering. This soup serves 6-8 people and can be stored in the refrigerator for up to 5 days.

Ingredients:

  • 1 cup wild rice
  • 1 pound mixed mushrooms, sliced
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Tools:

  • 6-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Set Instant Pot to Sauté mode and melt butter with olive oil. Add onions, carrots, and celery, cooking until softened (5 minutes). Add mushrooms and garlic, cooking for 3 minutes. Stir in wild rice, thyme, salt, and pepper.

Add vegetable broth, seal the lid, and set to Manual/Pressure Cook for 25 minutes. Allow 10 minutes natural release, then quick release remaining pressure. Open the lid, stir in heavy cream and adjust the seasoning to taste.

Nutrition Information (per serving):

Calories: 320

Protein: 8g

Fat: 18g

Carbohydrates: 35g

Fiber: 4g

Sodium: 580mg

Cholesterol: 45mg

For best results, avoid rinsing the wild rice before cooking as this can affect the texture of the final soup. The soup will continue to thicken as it cools, so if reheating, you may need to add additional broth or cream to achieve the desired consistency.

For a lighter version, half-and-half can be substituted for heavy cream, though the soup won’t be quite as rich.

Classic Tomato Basil Soup

tomato basil soup recipe

Instant Pot Tomato Basil Soup transforms the traditional stovetop recipe into a quick and efficient meal, perfect for busy weeknights or cold weather comfort food. This recipe serves 6-8 people and can be prepared with both fresh or canned tomatoes, depending on seasonal availability.

Like steamed Chinese dishes, this cooking method helps retain maximum nutrients while keeping fat content low. Total preparation time is 10 minutes, while cooking time in the Instant Pot takes just 15 minutes, plus 10 minutes for natural pressure release. The entire dish can be ready to serve in under 35 minutes, making it an ideal option for rushed dinners or meal prep.

Ingredients:

  • 2 lbs ripe tomatoes or 2 (28 oz) cans whole peeled tomatoes
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Tools:

  • Instant Pot
  • Immersion blender or regular blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Set Instant Pot to sauté mode and heat olive oil. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds. Add tomatoes, broth, tomato paste, sugar, salt, and pepper. Secure lid and set valve to sealing position. Cancel sauté mode and select Manual/Pressure Cook for 15 minutes at high pressure.

Once complete, allow natural release for 10 minutes, then quick release remaining pressure. Add basil and cream, then blend until smooth using an immersion blender. Taste and adjust seasoning if needed.

Nutrition Information (per serving):

Calories: 245

Total Fat: 18g

Saturated Fat: 9g

Cholesterol: 45mg

Sodium: 580mg

Carbohydrates: 18g

Fiber: 4g

Protein: 5g

Sugar: 12g

For the best results, avoid using dried basil as it won’t provide the same fresh flavor profile. If you prefer a dairy-free version, substitute the heavy cream with coconut cream or cashew cream.

The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, warm slowly over medium heat, stirring occasionally to prevent separation.

Split Pea Soup

hearty green pea soup

Instant Pot Split Pea Soup transforms dried split peas into a rich, hearty soup in a fraction of the time compared to traditional stovetop methods. This classic comfort dish combines tender split peas with smoky ham, aromatic vegetables, and savory herbs for a satisfying meal perfect for cold weather. Low glycemic meals like this soup are excellent for managing diabetes and blood sugar levels.

The total preparation time is 15 minutes, while the cooking time in the Instant Pot is 20 minutes at high pressure plus 10 minutes for natural pressure release. This recipe serves 6-8 people.

Ingredients:

  • 1 pound dried green split peas
  • 1 ham hock or 2 cups diced ham
  • 1 large onion, diced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Tools:

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Colander

Rinse split peas in a colander and check for any debris. Set Instant Pot to sauté mode and cook onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.

Add split peas, ham, broth, and seasonings. Close lid and set valve to sealing position. Cook on high pressure for 20 minutes, then allow natural release for 10 minutes.

Remove bay leaf and ham hock (if used). If using ham hock, shred meat and return to pot. Stir well and adjust the seasoning to taste.

Nutrition Information (per serving):

Calories: 320

Protein: 21g

Carbohydrates: 45g

Fiber: 15g

Fat: 4g

Sodium: 890mg

Iron: 15%

Calcium: 6%

This soup will thicken considerably as it cools. If reheating or if soup becomes too thick, add additional broth or water to reach desired consistency.

For vegetarian version, omit ham and use vegetable broth instead of chicken broth. The soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Butternut Squash Soup

creamy butternut squash soup

Butternut Squash Soup

This creamy, comforting butternut squash soup comes together quickly in the Instant Pot, making it perfect for busy weeknights or meal prep. The natural sweetness of butternut squash combines with aromatic herbs and warm spices to create a silky-smooth soup that’s both nutritious and satisfying. Following a DASH diet pattern can help maintain healthy blood pressure while enjoying comforting dishes like this soup.

Total preparation time is 15 minutes, while the Instant Pot cooking time is just 8 minutes under pressure, with a 10-minute natural release. From start to finish, this soup can be ready to serve in under 45 minutes.

Ingredients:

  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 1 medium onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste

Tools:

  • 6-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Immersion blender or standard blender
  • Wooden spoon
  • Ladle

Set Instant Pot to Sauté mode and heat olive oil. Add onion, celery, and carrots, cooking until softened (about 5 minutes). Add garlic and cook for 30 seconds.

Add butternut squash, broth, cinnamon, nutmeg, thyme, salt, and pepper. Close lid and set to Manual/Pressure Cook for 8 minutes. Allow 10-minute natural release, then quick release remaining pressure.

Add cream and blend until smooth using an immersion blender. Adjust seasoning to taste.

Nutrition Information (per serving, serves 6):

Calories: 285

Total Fat: 18g

Saturated Fat: 9g

Cholesterol: 45mg

Sodium: 480mg

Carbohydrates: 30g

Fiber: 5g

Protein: 4g

For the best results, choose a butternut squash that feels heavy for its size and has a firm, unblemished skin. The soup can be made dairy-free by substituting the heavy cream with coconut milk.

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, add a splash of broth or water if the soup is too thick.

Lentil and Spinach Soup

healthy lentil spinach soup

Instant Pot Lentil and Spinach Soup delivers a hearty, nutritious meal perfect for busy weeknights. This protein-rich soup combines earthy lentils with fresh spinach, aromatic vegetables, and warming spices, creating a satisfying dish that’s both healthy and comforting. Red and brown lentils provide approximately 18 grams of protein per cooked cup, making this soup an excellent plant-based protein source.

Total preparation time is 10 minutes, with an additional 15 minutes for cooking under pressure and 10 minutes for natural pressure release. This recipe serves 6 people and can be stored in the refrigerator for up to 5 days.

Ingredients:

  • 2 cups brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 4 cups fresh spinach
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 bay leaf

Tools:

  • Instant Pot
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Colander
  • Wooden spoon
  • Ladle

Heat olive oil using the Instant Pot’s sauté function. Add onion, carrots, and celery, cooking until softened (about 5 minutes).

Add garlic and spices, stirring for 30 seconds. Add lentils and broth, then seal the Instant Pot. Cook on high pressure for 15 minutes, followed by 10 minutes natural release.

Open the pot, remove bay leaf, and stir in spinach until wilted. Adjust seasoning to taste.

Nutrition Information (per serving):

Calories: 280

Protein: 15g

Carbohydrates: 45g

Fiber: 18g

Fat: 5g

Sodium: 580mg

Iron: 6mg

Vitamin A: 4500IU

Vitamin C: 15mg

For best results, avoid overcooking the lentils as they can become mushy. Fresh spinach is preferred over frozen, but if using frozen, add it directly from frozen state.

The soup will thicken as it cools; thin with additional broth if desired. For meal prep, store in airtight containers without garnishes and add fresh herbs just before serving.

Tortilla Soup

Instant Pot Tortilla Soup transforms traditional Mexican flavors into a quick and comforting meal. This hearty soup combines tender chicken, fire-roasted tomatoes, and authentic Mexican spices, topped with crispy tortilla strips and fresh garnishes. Total preparation time is 15 minutes. Similar to Chinese diabetic soups, this recipe offers a nourishing and flavorful option while being mindful of health.

This recipe takes just 20 minutes to cook under pressure, making it perfect for busy weeknights when you want a satisfying meal without hours of simmering. Serves 6-8 people and can be stored in the refrigerator for up to 4 days.

Ingredients:

  • 2 lbs chicken breasts, whole
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 6 cups chicken broth
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • Salt and pepper to taste
  • 6 corn tortillas, cut into strips

Tools:

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle
  • Baking sheet

Set Instant Pot to sauté mode and heat olive oil. Add onions, garlic, and jalapeños, cooking until softened. Add chicken breasts, tomatoes, beans, corn, broth, and all seasonings. Seal lid and cook on high pressure for 15 minutes.

Meanwhile, bake tortilla strips at 375°F until crispy, about 10 minutes. Once cooking completes, allow 10-minute natural release, then quick release remaining pressure. Remove chicken, shred with forks, return to pot, and stir. Serve hot topped with tortilla strips and optional garnishes like avocado, lime wedges, or cheese.

Nutrition Information (per serving):

Calories: 320

Protein: 28g

Carbohydrates: 32g

Fat: 12g

Fiber: 8g

Sodium: 680mg

Sugar: 4g

For best results, avoid overfilling the Instant Pot beyond the maximum fill line, as this soup tends to expand during cooking. The soup can be made milder by removing jalapeño seeds and membranes, or spicier by leaving them in.

For a time-saving tip, use pre-cooked rotisserie chicken and reduce pressure cooking time to 8 minutes. The tortilla strips can be prepared up to 2 days in advance and stored in an airtight container.

Minestrone

hearty vegetable soup recipe

Instant Pot Minestrone Soup

This hearty Italian vegetable soup comes together quickly in the Instant Pot, taking only 15 minutes for preparation and chopping vegetables. The blend of beans, pasta, and fresh vegetables creates a nutritious and filling meal perfect for any season.

Total cooking time in the Instant Pot is 12 minutes at high pressure, plus 10 minutes for natural pressure release. This quick cooking method allows the flavors to meld while keeping the vegetables tender-crisp, delivering the same taste as traditional stovetop minestrone in a fraction of the time.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) cannellini beans, drained
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup small shell pasta
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Parmesan cheese for serving

Tools:

  • 6-quart Instant Pot
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Can opener
  • Wooden spoon
  • Ladle

Set Instant Pot to SAUTE mode and heat olive oil. Add onion, carrots, and celery, cooking until softened (3-4 minutes). Add garlic and cook for 30 seconds. Add remaining ingredients except spinach and cheese. Lock lid, set valve to SEALING, and cook on HIGH pressure for 12 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Stir in spinach until wilted. Serve hot with grated Parmesan cheese.

Nutrition Information (per serving):

CaloriesProteinCarbsFatFiberSodium
28512g45g7g8g680mg

For best results, cut all vegetables in similar sizes to guarantee even cooking. The soup can be stored in an airtight container in the refrigerator for up to 5 days. If planning to freeze, cook pasta separately and add when reheating to prevent it from becoming mushy. Adjust liquid amounts if you prefer a thicker or thinner soup consistency.

Corn Chowder

creamy corn soup recipe

Instant Pot Corn Chowder combines fresh sweet corn, potatoes, and aromatics in a creamy, satisfying soup that’s perfect year-round. This hearty chowder transforms basic pantry ingredients into a restaurant-quality meal that serves 6-8 people.

Total preparation time is 15 minutes, while actual cooking time in the Instant Pot takes just 8 minutes under pressure, plus 10 minutes for natural release. From start to finish, this meal can be on your table in about 35 minutes.

Ingredients:

  • 6 ears fresh corn (or 4 cups frozen corn)
  • 4 medium potatoes, diced
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 4 tablespoons butter
  • 2 teaspoons thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour

Tools:

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Immersion blender
  • Large bowl
  • Corn stripper (optional)

Set Instant Pot to SAUTE mode and melt butter. Add onions, celery, and carrots, cooking until softened (3-4 minutes). Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.

Add potatoes, corn, thyme, salt, pepper, and chicken broth. Seal lid and cook on HIGH pressure for 8 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.

Stir in heavy cream, blend partially with immersion blender if desired, and adjust seasonings to taste.

Nutrition Information (per serving):

Calories: 385

Total Fat: 24g

Saturated Fat: 15g

Cholesterol: 82mg

Sodium: 680mg

Carbohydrates: 38g

Fiber: 4g

Protein: 8g

For best results, use fresh corn when in season, cutting kernels directly off the cob for maximum flavor and texture. The soup will thicken naturally as it cools; if it becomes too thick, thin with additional broth or cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though cream-based soups are best consumed fresh. When reheating, do so gently to prevent the cream from separating.

To Sum it Up

You’ll love how these instant pot soups transform your weeknight dinner routine. Whether you’re craving the comfort of creamy chicken noodle or the zesty kick of tortilla soup, these recipes deliver restaurant-quality flavors in a fraction of the time. Don’t let a busy schedule keep you from enjoying homemade soup – your instant pot’s got your back! Now you’re ready to turn simple ingredients into soul-warming meals your whole family will request again and again.

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