9 Make-Ahead Instant Pot Soups Worth Freezing

Are you tired of the same old lunch routine? Instant Pot soups are here to the rescue! These nine easy, make-ahead recipes and freezer-friendly meals are perfect for busy weeks. From classic split pea to hearty minestrone and creamy potato corn chowder, you’ll find delicious Instant Pot soups ready in minutes. Prep now, and enjoy healthy, homemade goodness all week long!

Classic Split Pea Soup (Instant Pot Recipe)

This hearty split pea soup is a protein-rich comfort dish that’s perfect for batch cooking and freezing. It delivers impressive nutrition with just 290 calories per serving, requiring minimal ingredients and effort.

The beauty of this simplified version lies in its straightforward preparation using the Instant Pot, which reduces cooking time significantly compared to traditional stovetop methods. The pressure cooking process completely breaks down the split peas, creating a naturally creamy texture without added dairy.

• 2 cups dried split peas
• 1 large onion, diced
• 2 carrots, chopped
• 1 ham hock
• 6 cups water

Add all ingredients to the Instant Pot and stir to combine. Close the lid and set the valve to the sealing position. Cook on HIGH pressure for 15 minutes, then allow for natural pressure release for 10 minutes. After 10 minutes, perform a quick release for any remaining pressure. Remove the ham hock, shred any meat, and return the meat to the pot. Stir well and adjust the seasoning if needed.

For best results, sort and rinse split peas before cooking to remove any debris. This soup thickens considerably as it cools, so you may need to add more water when reheating. When freezing, allow the soup to cool completely and leave about an inch of space at the top of your container for expansion. The soup will be kept in the freezer for up to three months.

Hearty Vegetable Minestrone Soup

Make-Ahead Instant Pot Hearty Vegetable Minestrone

This low-glycemic meal choice helps maintain stable blood sugar levels while providing essential nutrients and fiber. This classic Italian soup combines fresh vegetables, beans, and pasta in a rich tomato broth, perfect for meal prep and freezing for future meals. The Instant Pot reduces cooking time while intensifying flavors, making this a convenient weeknight dinner option that serves 6-8 people.

Preparation time: 20 minutes | Cooking time: 25 minutes (including pressure build-up and release)

Ingredients:

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

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Can opener
• Wooden spoon
• Ladle
• Storage containers

Set Instant Pot to SAUTÉ mode and heat olive oil. Add onion, carrots, and celery, cooking for 3-4 minutes. Add garlic and cook for 30 seconds. Add zucchini, tomatoes, beans, broth, bay leaves, oregano, and basil. Lock lid and set to PRESSURE COOK on HIGH for 4 minutes. Once complete, perform quick release. Remove bay leaves, add pasta, and set to SAUTÉ mode for 6-8 minutes until pasta is tender. Stir in spinach until wilted—season with salt and pepper.

Nutrition Information (per serving):

Calories: 285

Protein: 12g

Carbohydrates: 45g

Fiber: 8g

Fat: 7g

Sodium: 580mg

Iron: 4mg

Vitamin A: 4200IU

Vitamin C: 25mg

For best results when freezing, slightly undercook the pasta as it will continue to soften when reheated. Store portions in airtight containers and refrigerate for up to 5 days or freeze for up to 3 months. When reheating, add a splash of broth or water to achieve the desired consistency, as the pasta will absorb liquid during storage.

Creamy Potato and Corn Chowder

Make-Ahead Instant Pot Creamy Potato and Corn Chowder

This hearty and comforting chowder combines tender potatoes, sweet corn, and savory bacon in a rich, creamy base. The recipe yields 6-8 servings and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Preparation time: 15 minutes.

Using the Instant Pot reduces cooking time considerably compared to traditional stovetop methods, with only 8 minutes of pressure cooking required. Total time, including pressure build-up and release: 30 minutes. Food processors can efficiently chop the onions and garlic in seconds, making meal prep even faster.

Ingredients:

• 6 slices bacon, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Tools:

• Instant Pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Potato peeler
• Ladle
• Storage containers

Set Instant Pot to sauté mode and cook bacon until crispy. Remove bacon and set aside, leaving fat in pot. Add onion and garlic, sautéing until translucent. Add butter and flour, stirring to create a roux. Add potatoes, corn, broth, thyme, salt, and pepper. Seal the lid and cook on high pressure for 8 minutes. Quick-release pressure, stir in heavy cream and reserved bacon. Use a potato masher to slightly break down some potatoes for thickness if desired.

Nutrition Information (per serving):

For the best make-ahead results, store the soup without the cream and bacon. When reheating, bring the soup to a simmer and stir in the cream and bacon pieces. If freezing, leave about one inch of space at the top of containers for expansion, and thaw completely in the refrigerator before reheating. To adjust thickness, add more broth when reheating if needed.

Classic Split Pea Soup

Classic Split Pea Soup

This hearty split pea soup takes just 15 minutes to prep and 25 minutes to cook in the Instant Pot, making it a perfect weeknight meal. The recipe yields 6-8 servings and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

The traditional combination of split peas, ham, and vegetables creates a thick, creamy soup that’s both nutritious and satisfying. This version uses the Instant Pot to achieve the same slow-cooked flavor in a fraction of the time while maintaining the classic taste that makes split pea soup a beloved comfort food. Consider pairing this soup with steamed dumplings for a complete and heart-healthy Chinese-inspired lunch.

Ingredients:

• 1 pound dried green split peas, rinsed
• 1 ham hock or 2 cups diced ham
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon
• Colander
• Ladle

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

Add split peas, ham hock, chicken broth, bay leaf, thyme, and pepper. Lock lid and set to high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.

Remove ham hock, shred meat, and return to pot. Stir well, adjust seasoning with salt, and serve.

Nutrition Information (per serving):

Calories: 290

Protein: 20g

Carbohydrates: 41g

Fiber: 15g

Fat: 4g

Sodium: 580mg

Iron: 2.5mg

Potassium: 710mg

For best results, don’t add salt until the end of cooking, as ham can be quite salty. If the soup is too thick after cooking, add hot water or broth to reach desired consistency.

The soup will continue to thicken as it cools, so you may need to thin it out when reheating leftovers. For a vegetarian version, omit the ham and use vegetable broth, adding 1 teaspoon of liquid smoke for a similar smoky flavor.

Chicken Noodle Comfort Soup

Make-Ahead Instant Pot Chicken Noodle Comfort Soup

This classic comfort soup takes 15 minutes to prepare and 25 minutes to cook in the Instant Pot, making it perfect for busy weeknights or meal prep. The recipe yields 6-8 servings and can be stored in the refrigerator for up to 4 days.

Like Grandma’s comforting stew, this heartwarming recipe serves as a tangible expression of love and care for family members. The soup combines tender chicken breast, hearty vegetables, and egg noodles in a rich, flavorful broth. Using the Instant Pot guarantees the chicken remains juicy while the vegetables maintain their texture without becoming mushy.

Ingredients:

• 2 lbs chicken breast, boneless and skinless
• 8 cups chicken broth
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups egg noodles
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Tools:

• 6-quart Instant Pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Large spoon for stirring
• Ladle
• Storage containers

Set Instant Pot to sauté mode and heat olive oil. Add onions, carrots, and celery, cooking for 3-4 minutes until slightly softened. Add garlic and cook for 30 seconds. Cancel sauté mode.

Add chicken breasts, broth, bay leaves, thyme, parsley, salt, and pepper. Seal the lid and pressure cook on high for 8 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.

Remove chicken, shred with forks, and return to pot. Add egg noodles, set to sauté mode, and cook 6-8 minutes until noodles are tender. Remove bay leaves before serving.

Nutrition Information (per serving):

Calories: 285

Protein: 32g

Carbohydrates: 24g

Fat: 7g

Fiber: 2g

Sodium: 680mg

For best results, slightly undercook the noodles if planning to store the soup, as they’ll continue to absorb liquid. You may need to add broth to achieve the desired consistency when reheating.

The soup can be frozen for up to 3 months, but freeze without noodles and add fresh ones when reheating to prevent mushy texture.

Black Bean and Rice

Make-Ahead Instant Pot Black Bean and Rice Soup

This hearty Black Bean and Rice soup is perfect for meal prep and can be stored in the freezer for up to 3 months. The total preparation time is 15 minutes, which includes chopping vegetables and measuring ingredients. Bone broth-based soups provide essential nutrients and comfort during the winter months.

Cooking time in the Instant Pot is 30 minutes under high pressure plus 15 minutes for natural pressure release. From start to finish, the entire process takes approximately 1 hour, including the time needed for the Instant Pot to come to pressure.

Ingredients:

• 2 cups dried black beans, sorted and rinsed
• 1 cup long-grain white rice
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 8 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Tools:

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

Set Instant Pot to sauté mode and heat olive oil. Add onion, garlic, carrots, celery, and bell pepper; sauté for 5 minutes until vegetables soften. Add cumin and oregano, stirring for 30 seconds. Add black beans, rice, bay leaves, salt, pepper, and vegetable broth. Close the lid, set the valve to the sealing position, and cook on high pressure for 30 minutes. Allow natural pressure to be released for 15 minutes, then carefully release the remaining pressure. Remove bay leaves before serving.

Nutrition Information (per serving, serves 8):

Do not pre-soak the black beans for best results, as this recipe is calibrated for dried beans. If using canned beans, reduce the liquid by 2 cups and cooking time to 8 minutes. The soup will thicken as it cools; when reheating, add water or broth to achieve desired consistency. To freeze, cool completely before transferring to freezer-safe containers, leaving room for expansion.

Lentil and Sausage Stew

Lentil and Sausage Stew is a hearty, protein-rich meal that combines the earthiness of lentils with savory Italian sausage. This comforting stew features a blend of vegetables, herbs, and aromatics, creating a deeply flavorful dish perfect for cold weather.

Following the balanced plate strategy, this stew provides an ideal mix of protein, vegetables, and legumes for blood sugar management.

Total preparation time is 15 minutes, with cooking time in the Instant Pot taking 30 minutes, including pressure build-up and release. This recipe yields 6-8 servings and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Ingredients:

• 2 cups green lentils, rinsed
• 1 lb Italian sausage, casings removed
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Tools:

• 6-quart Instant Pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Colander
• Wooden spoon
• Ladle

Set Instant Pot to SAUTE mode and heat olive oil. Brown sausage for 5 minutes, breaking it into chunks. Add onion, carrots, and celery; cook for 3 minutes. Add garlic and tomato paste, stirring for 1 minute.

Add lentils, diced tomatoes, broth, bay leaves, thyme, salt, and pepper. Cancel SAUTE mode, seal lid, and set to PRESSURE COOK on HIGH for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Remove bay leaves before serving.

Nutrition Information (per serving):

Calories: 385

Protein: 23g

Carbohydrates: 42g

Fiber: 16g

Fat: 14g

Sodium: 680mg

Iron: 6mg

Potassium: 820mg

For best results, don’t soak the lentils beforehand, as this can lead to mushy results in the Instant Pot.

When reheating, you may need to add a splash of broth or water as the lentils continue to absorb liquid. If you prefer a thinner consistency, add more broth after cooking.

For a vegetarian version, omit the sausage and use vegetable broth, adding extra seasonings to compensate for the flavor.

Beef and Barley Soup

Hearty and comforting, this Beef and Barley Soup recipe transforms tough beef chunks into tender morsels while pearled barley adds a delightful chewy texture. This classic soup combines rich beef broth with root vegetables and herbs for a satisfying meal that improves in flavor when stored. For those monitoring blood sugar, this hearty soup offers a low glycemic option thanks to its balanced combination of protein and fiber-rich barley.

Total preparation time is 20 minutes, including chopping vegetables and measuring ingredients. Active cooking time in the Instant Pot is 35 minutes, with 20 minutes for natural pressure release, making the total cooking time 55 minutes.

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup pearled barley
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 cups beef broth
• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons tomato paste
• Instant Pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Ladle
• Storage containers

Set Instant Pot to sauté mode and heat olive oil. Season beef with salt and pepper, then brown in batches until golden, about 3-4 minutes per batch. Remove beef and set aside.

In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes.

Return beef to pot, add barley, beef broth, bay leaves, and thyme. Seal the Instant Pot and cook on high pressure for 35 minutes. Allow natural release for 20 minutes, then quick release remaining pressure. Remove bay leaves before serving.

Nutrition Information (per serving, serves 8):

Calories: 380

Protein: 32g

Carbohydrates: 28g

Fat: 16g

Fiber: 6g

Sodium: 580mg

Iron: 4mg

Potassium: 820mg

This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. The barley will continue to absorb liquid during storage, so add additional beef broth or water to achieve the desired consistency when reheating.

For best results, skim any fat that rises to the surface before storing, and always reheat on low heat to prevent the meat from becoming tough.

To Sum it Up

You’ll love how these make-ahead soups simplify your busy weeks while keeping your family well-fed and satisfied. Just pull a container from your freezer, reheat it, and have dinner ready in minutes. Whether you’re craving the comfort of chicken noodles or the heartiness of beef and barley, these Instant Pot recipes have got you covered. Stock your freezer now, and you’ll thank yourself later when life gets hectic.