22 Delicious Instant Pot Soup Recipes Easy

Oh, the joy of a warm, hearty soup ready in a flash! Whether you’re craving something cozy for chilly evenings or seeking a quick, nutritious meal that doesn’t skimp on flavor, our roundup of 22 Delicious Instant Pot Soup Recipes is your ticket to easy, satisfying dinners. Dive in and discover your next favorite bowl—each recipe promises simplicity, speed, and scrumptious results. Let’s get cooking!

Instant Pot Chicken Noodle Soup

Gently, as the morning light filters through the kitchen window, there’s nothing quite as comforting as the thought of a warm bowl of chicken noodle soup, especially when it’s made effortlessly in the Instant Pot. This recipe is a hug in a bowl, perfect for those days when you need a little extra warmth and comfort.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups egg noodles
• 1/4 cup chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
4. Place 1 lb chicken breasts on top of the vegetables. Pour in 6 cups chicken broth, ensuring the chicken is submerged.
5. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Stir gently to combine.
6. Secure the lid on the Instant Pot and set to ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
9. Set the Instant Pot to ‘Sauté’ again and add 2 cups egg noodles. Cook for 5 minutes, stirring occasionally, until the noodles are tender.
10. Stir in 1/4 cup chopped fresh parsley before serving.

Silky noodles and tender chicken pieces swim in a rich, herb-infused broth that’s both light and deeply satisfying. For an extra touch of home, serve with a side of crusty bread to soak up every last drop.

Instant Pot Tomato Basil Soup

Remembering the warmth of summer tomatoes, this Instant Pot Tomato Basil Soup brings a comforting embrace to any table, blending simplicity with depth in every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 3 cloves minced garlic
• 4 cups chopped tomatoes
• 1 cup vegetable broth
• 1/2 cup fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 2 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and 3 cloves minced garlic, sauteing until translucent, about 3 minutes.
3. Stir in 4 cups chopped tomatoes, 1 cup vegetable broth, 1/2 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
7. Stir in 1/2 cup heavy cream until fully incorporated.

Silky and rich, this soup carries the bright acidity of tomatoes softened by cream, perfect with a crusty bread or a swirl of pesto for an extra layer of flavor.

Instant Pot Creamy Mushroom Soup

Wandering through the kitchen on a quiet morning, the thought of a warm, creamy mushroom soup simmering in the Instant Pot brings a comforting promise of simplicity and depth of flavor.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1.5 lbs cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Tip: Stir occasionally to prevent burning, ensuring even cooking.
4. Add the sliced mushrooms, cooking until they release their moisture and begin to brown, about 5 minutes.
5. Sprinkle the flour over the mushrooms, stirring to coat evenly.
6. Pour in the vegetable broth, stirring to combine and deglaze the pot.
7. Tip: Scrape the bottom of the pot to lift any flavorful bits stuck to it.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Stir in the heavy cream, thyme, salt, and pepper.
11. Tip: For a smoother texture, blend half of the soup before adding the cream.
12. Serve hot, garnished with fresh thyme or a drizzle of cream if desired.

As the soup settles, its creamy texture and earthy flavors invite a moment of pause. Consider serving it alongside a crusty bread or topping it with crispy fried onions for an added crunch.

Instant Pot Lentil Soup

Gently, the aroma of simmering lentils fills the kitchen, a humble reminder of the comfort found in simple, nourishing meals. This Instant Pot Lentil Soup is a testament to the beauty of minimal ingredients coming together to create something deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion, sautéing until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in 2 cloves minced garlic, cooking for 30 seconds until fragrant.
4. Add 1 cup diced carrots and 1 cup diced celery, sautéing for another 3 minutes. Tip: Uniform dicing ensures even cooking.
5. Pour in 1 cup rinsed lentils, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps lentils retain their shape.
8. Remove the bay leaf before serving.

Each spoonful offers a velvety texture, with the lentils and vegetables melding into a harmonious blend. Serve with a drizzle of olive oil or a sprinkle of fresh herbs for an extra layer of flavor.

Instant Pot Beef and Barley Soup

Comfort comes in many forms, and today, it’s found in the simmering depths of an Instant Pot Beef and Barley Soup. This dish, with its tender chunks of beef and hearty barley, feels like a warm embrace on a chilly evening, a reminder of the simple joys that cooking can bring.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cubed
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 lb beef chuck, cubed, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Sauté until the vegetables soften, about 3 minutes.
4. Pour in 4 cups beef broth, scraping the bottom of the pot to loosen any browned bits. Tip: This adds depth to the soup’s flavor.
5. Stir in 1 cup pearl barley, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes.
7. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps the barley absorb more flavor.
8. Remove the bay leaves before serving.

Kindness in a bowl, this soup’s rich broth and chewy barley offer a satisfying texture, while the beef melts tenderly with each spoonful. Serve it with a crusty bread for dipping, or let it stand as a comforting meal on its own.

Instant Pot Minestrone Soup

Comfort comes in many forms, and today, it arrives as a warm bowl of Instant Pot Minestrone Soup. This dish is a hug in a bowl, blending the richness of vegetables with the heartiness of beans and pasta, all coming together in a symphony of flavors that speak to the soul.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt to taste
• Pepper to taste
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat the olive oil.
2. Add the onion, carrots, and celery, sauteing until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the vegetable broth and add the diced tomatoes, kidney beans, pasta, basil, oregano, salt, and pepper.
5. Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
6. Once cooking is complete, perform a quick release of the pressure.
7. Open the lid and stir in the fresh spinach until wilted.
8. Serve hot, garnished with grated Parmesan cheese.

Kindness in cooking is about the little touches, like the wilted spinach adding a pop of color and nutrition, or the Parmesan melting into the soup, enriching every spoonful. This minestrone is a canvas for creativity—serve it with a slice of crusty bread for dipping, or let it stand as a comforting meal on its own.

Instant Pot Butternut Squash Soup

Remembering the warmth of autumn, even in the midst of summer, brings a comforting thought of butternut squash soup. Its creamy texture and sweet, nutty flavor make it a beloved dish that’s both nourishing and simple to prepare, especially when using an Instant Pot to streamline the process.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add the cubed butternut squash, vegetable broth, salt, black pepper, and ground nutmeg to the pot.
5. Secure the lid and set the Instant Pot to ‘Manual’ mode on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Tip: Natural release helps the flavors to meld together beautifully.
8. Carefully open the lid and use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream until fully incorporated.
10. Tip: For a lighter version, substitute coconut milk for heavy cream.
11. Serve the soup hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired.

Here, the soup’s velvety texture and the harmonious blend of sweet squash with aromatic spices create a dish that’s both comforting and elegant. Consider serving it in hollowed-out mini pumpkins for a festive autumn presentation.

Instant Pot French Onion Soup

Gently, the aroma of caramelized onions fills the kitchen, a comforting reminder of the simple pleasures in life. This Instant Pot French Onion Soup transforms humble ingredients into a deeply flavorful dish, perfect for those quiet evenings when you crave something warm and satisfying.

Ingredients

• 4 tbsp unsalted butter
• 4 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tsp salt
• 1/4 cup dry white wine
• 4 cups beef broth
• 2 cups water
• 1 tbsp Worcestershire sauce
• 1 tsp thyme leaves
• 1 bay leaf
• 4 slices French bread, toasted
• 1 1/2 cups shredded Gruyère cheese

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter.
2. Add the sliced onions, sugar, and salt. Cook for 20 minutes, stirring occasionally, until the onions are deeply caramelized.
3. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Add the beef broth, water, Worcestershire sauce, thyme, and bay leaf. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf and ladle the soup into oven-safe bowls.
7. Top each bowl with a slice of toasted French bread and a generous amount of Gruyère cheese.
8. Broil in the oven for 2-3 minutes, or until the cheese is bubbly and golden brown.

Just as the cheese forms a golden crust, the soup beneath remains rich and velvety, with onions so tender they melt in your mouth. Serve it with a crisp salad for a light contrast, or enjoy it as is, letting the depth of flavors take center stage.

Instant Pot Split Pea Soup

Venturing into the heart of comfort food, this Instant Pot Split Pea Soup is a humble yet deeply satisfying dish that whispers of home and simplicity. It’s a recipe that doesn’t rush, much like the quiet moments we often overlook, blending flavors and memories into a bowl of warmth.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb dried split peas, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Add 1 lb rinsed dried split peas, 6 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
5. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
7. Remove the bay leaf and use an immersion blender to partially blend the soup for a creamier texture, if desired.

Silky with a hint of texture, this soup carries the earthy sweetness of peas, balanced by the savory depth of the broth. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for a touch of brightness.

Instant Pot Corn Chowder

Zephyrs of summer breeze whisper through the kitchen window as I ponder the simplicity and comfort of a bowl of corn chowder, a dish that carries the warmth of the season in every spoonful. It’s a recipe that invites patience, allowing the flavors to meld beautifully under the gentle pressure of the Instant Pot.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh corn kernels
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium potatoes, peeled and diced

Instructions

1. Set the Instant Pot to ‘Saute’ and melt the butter until it’s frothy, about 2 minutes.
2. Add the diced onion and minced garlic, sauteing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the fresh corn kernels, chicken broth, heavy cream, salt, and black pepper, ensuring all ingredients are well combined.
4. Add the diced potatoes, submerging them in the liquid to ensure even cooking.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Use an immersion blender to partially puree the chowder, leaving some chunks for texture, or transfer half to a blender and puree before returning to the pot.
8. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving.

Delightfully creamy with a sweet corn essence, this chowder boasts a comforting texture that’s both smooth and chunky. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, embracing the rustic charm of this summer staple.

Instant Pot Potato Leek Soup

On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about stirring together a pot of Instant Pot Potato Leek Soup. This dish, with its creamy texture and gentle flavors, feels like a warm embrace, a reminder of the simple joys that cooking can bring.

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp fresh chives, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the butter.
2. Add the sliced leeks and minced garlic, sautéing for 4 minutes until softened.
3. Pour in the chicken broth, using a wooden spoon to scrape any bits off the bottom of the pot.
4. Add the diced potatoes, salt, and black pepper, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Use an immersion blender to puree the soup until smooth, or blend in batches in a traditional blender.
8. Stir in the heavy cream and adjust seasoning if necessary.
9. Garnish with fresh chives before serving.

Delightfully creamy with a subtle sweetness from the leeks, this soup pairs beautifully with a crusty loaf of bread or a simple green salad. For an extra touch of elegance, drizzle with a bit of truffle oil or sprinkle with crispy bacon bits.

Instant Pot Broccoli Cheddar Soup

Sometimes, the simplest dishes bring the most comfort, especially when they come together effortlessly in the Instant Pot. This Broccoli Cheddar Soup is a creamy, dreamy bowl of warmth that feels like a hug on a chilly evening, with the sharpness of cheddar perfectly balancing the earthy broccoli.

Ingredients

• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the butter.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Tip: Stir frequently to prevent the garlic from burning.
4. Add the broccoli florets and chicken broth to the pot.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’.
7. Tip: Be cautious of the steam when opening the lid.
8. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
9. Stir in the heavy cream, shredded cheddar cheese, salt, and pepper until the cheese is fully melted and the soup is creamy.
10. Tip: For a smoother soup, blend again after adding the cheese.

Zesty with a velvety texture, this soup pairs wonderfully with a crusty bread for dipping or topped with extra shredded cheddar for a richer flavor. The broccoli retains a slight bite, offering a pleasant contrast to the creamy base.

Instant Pot Thai Coconut Soup

Beneath the soft hum of the kitchen, there’s a dish that whispers of faraway places, a comforting embrace of flavors that’s both exotic and familiar. Instant Pot Thai Coconut Soup is that rare recipe that feels like a journey and a homecoming all at once.

Ingredients

• 1 tbsp coconut oil
• 1 cup sliced mushrooms
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 cup shredded chicken
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped cilantro

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the coconut oil until melted.
2. Add the mushrooms, ginger, and garlic, sautéing for 3 minutes until fragrant.
3. Pour in the chicken broth, scraping the bottom to deglaze and prevent burning.
4. Stir in the coconut milk, fish sauce, lime juice, and sugar until well combined.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once done, perform a quick release by turning the valve to ‘Venting’.
7. Open the lid and stir in the shredded chicken and cherry tomatoes, letting the residual heat warm them through.
8. Garnish with chopped cilantro before serving.

Magically, the soup balances creamy coconut with bright lime, while the mushrooms and chicken add heartiness. Serve it with a side of steamed jasmine rice for a meal that’s as nourishing as it is delightful.

Instant Pot Italian Wedding Soup

Zephyrs whisper through the kitchen as we gather around the warmth of the Instant Pot, a modern hearth for today’s culinary tales. This Instant Pot Italian Wedding Soup is a melody of tender meatballs, vibrant greens, and delicate pasta, all singing in a savory broth that comforts the soul.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup small pasta
• 2 cups fresh spinach
• 1/2 tsp dried oregano

Instructions

1. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, salt, and pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked for tenderness.
3. Set the Instant Pot to ‘Sauté’ and heat olive oil. Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Pour in chicken broth, scraping the bottom to loosen any browned bits for added flavor.
5. Add meatballs gently to the pot, followed by pasta and oregano. Secure the lid and set to ‘Manual’ for 5 minutes at high pressure.
6. Once done, perform a quick release. Stir in spinach until wilted, about 1 minute.
7. Season with additional salt and pepper if needed, but the Parmesan and broth provide a well-rounded savoriness.

Velvety meatballs and al dente pasta float in a golden broth, with spinach adding a fresh contrast. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping into the rich, aromatic soup.

Instant Pot Black Bean Soup

Falling leaves and the crisp air of autumn remind me of the warmth and comfort found in a bowl of Instant Pot Black Bean Soup. It’s a dish that carries the simplicity of ingredients and the depth of flavors, perfect for those reflective evenings when time seems to slow down.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 2 cups dried black beans, rinsed
• 1 bay leaf
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and saute until translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper; cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth, scraping the bottom to deglaze.
5. Add 2 cups dried black beans and 1 bay leaf, ensuring beans are submerged.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 30 minutes.
7. Allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
8. Remove the bay leaf and stir in 1 tbsp lime juice and 1/2 tsp salt.
9. Use an immersion blender to partially blend the soup for a creamy yet chunky texture.

The soup emerges velvety with a smoky undertone, each spoonful a balance of creaminess and whole beans. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro to elevate its rustic charm.

Instant Pot Clam Chowder

Lingering over the thought of a warm, comforting bowl of clam chowder brings a sense of calm to the bustling kitchen. This Instant Pot version simplifies the process, allowing the rich flavors to meld beautifully under pressure, creating a dish that feels both indulgent and homely.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 lb potatoes, diced
• 1 tsp thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups heavy cream
• 2 cans (6.5 oz each) minced clams, drained
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter.
2. Add the onion and celery, sautéing for 3 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth, scraping the bottom to deglaze.
5. Add the potatoes, thyme, bay leaf, salt, and pepper.
6. Secure the lid, set to ‘Manual’ high pressure for 5 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release.
8. Remove the bay leaf, stir in the heavy cream and clams.
9. Mix cornstarch and water, stir into the chowder to thicken.
10. Set to ‘Sauté’ again, heat for 2 minutes until slightly thickened.

Just as the chowder reaches the perfect consistency, the aroma fills the kitchen, promising a creamy texture with chunks of tender potatoes and clams. Serve it with a sprinkle of fresh parsley or alongside crusty bread for dipping, making each spoonful a delightful experience.

Instant Pot Wild Rice Soup

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of soup, especially one that promises both nourishment and ease. This Instant Pot Wild Rice Soup is a testament to the beauty of simple ingredients coming together to create something unexpectedly rich and satisfying.

Ingredients

• 1 cup wild rice blend
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes, until the vegetables begin to soften.
3. Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant.
4. Add 1 cup wild rice blend, 4 cups vegetable broth, 1 cup water, 1 tsp dried thyme, and 1 bay leaf to the pot. Stir to combine.
5. Secure the lid on the Instant Pot and set to ‘Manual’ mode for 25 minutes at high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Remove the bay leaf and stir in 1 cup heavy cream. Season with salt and pepper to taste.
8. Let the soup sit for 5 minutes to thicken slightly before serving.

Just as the wild rice adds a delightful chewiness to the soup, the creamy broth envelops each spoonful with warmth and depth. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a meal that feels both rustic and refined.

Instant Pot Pumpkin Soup

Just as the leaves begin to whisper the arrival of fall, our kitchens crave the warmth and comfort of seasonal flavors. This Instant Pot Pumpkin Soup is a humble embrace of autumn, blending simplicity with the rich, earthy tones of pumpkin.

Ingredients

• 1 tbsp olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup coconut milk

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
2. Add the chopped onion and minced garlic, sauteing for 3 minutes until translucent.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add the pumpkin puree, vegetable broth, salt, black pepper, ground cinnamon, and ground nutmeg to the pot.
5. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Tip: Natural release helps the flavors to meld together beautifully.
8. Stir in the coconut milk until fully incorporated.
9. Use an immersion blender to puree the soup until smooth, about 2 minutes.
10. Tip: For a silkier texture, blend in batches using a stand blender.
11. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of cinnamon if desired.

Gently ladled into bowls, this soup offers a velvety texture that comforts with every spoonful. The harmonious blend of spices and coconut milk elevates the pumpkin, making it a versatile dish that pairs wonderfully with crusty bread or a crisp autumn salad.

Instant Pot Tortilla Soup

Kindly imagine a bowl of warmth that hugs your soul, a soup that blends the rustic charm of traditional Mexican flavors with the convenience of modern cooking. This Instant Pot Tortilla Soup is a melody of textures and tastes, waiting to comfort you on any day.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell pepper
• 1 cup corn kernels
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 cups shredded chicken
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 cup tortilla chips, crushed
• 1/2 cup shredded cheese
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 cup diced onion and 2 cloves minced garlic, saute for 3 minutes until translucent.
3. Stir in 1 cup diced bell pepper and 1 cup corn kernels, cook for another 2 minutes.
4. Add 1 can black beans, 1 can diced tomatoes, 4 cups chicken broth, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt to the pot.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in 2 cups shredded chicken and 1/4 cup chopped cilantro, let sit for 2 minutes to warm through.
8. Serve the soup topped with 1 diced avocado, 1 cup crushed tortilla chips, 1/2 cup shredded cheese, and a lime wedge on the side.

Perfectly balanced, the soup offers a creamy texture from the avocado, a crunch from the tortilla chips, and a zesty finish with lime. Consider serving it with a side of warm cornbread for an extra comforting meal.

Instant Pot Pho

Remembering the first time I tasted pho, the warmth of the broth seemed to hug my soul, a comforting embrace on a chilly evening. Today, I’m sharing how to recreate that magic in your Instant Pot, a method that simplifies the traditional without sacrificing depth.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, halved
• 3 cloves garlic, smashed
• 1 inch ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 4 cups beef broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 1 lb beef sirloin, thinly sliced
• 2 cups bean sprouts
• 1/2 cup cilantro, chopped
• 1/2 cup basil, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the vegetable oil.
2. Add the onion, garlic, and ginger, sautéing until fragrant, about 3 minutes.
3. Stir in the star anise and cinnamon stick, cooking for another minute to release their aromas.
4. Pour in the beef broth, fish sauce, and sugar, scraping the bottom to deglaze.
5. Secure the lid, set to ‘Manual’ high pressure for 10 minutes, then allow natural release for 10 minutes.
6. While the broth cooks, soak the rice noodles in hot water for 8-10 minutes until soft, then drain.
7. Quick release any remaining pressure, then strain the broth to remove solids.
8. Divide the noodles among bowls, top with raw beef slices, then ladle the hot broth over to cook the beef.
9. Garnish with bean sprouts, cilantro, basil, lime wedges, and green onions.

You’ll find the broth richly aromatic, with the beef meltingly tender against the noodles’ chew. For a twist, try adding a splash of hoisin or sriracha to each bowl, letting diners tailor the heat and sweetness to their liking.

Instant Pot Gazpacho

Wandering through the flavors of summer, there’s something deeply comforting about a bowl of gazpacho that’s both refreshing and effortlessly made. This Instant Pot version brings a modern twist to the classic, blending tradition with convenience in a way that feels just right for today’s pace.

Ingredients

• 4 cups ripe tomatoes, chopped
• 1 cup cucumber, peeled and chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Place the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic into the Instant Pot.
2. Add olive oil, red wine vinegar, salt, black pepper, and water to the Instant Pot.
3. Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully remove the lid and use an immersion blender to puree the soup until smooth. For a chunkier texture, blend briefly.
6. Transfer the gazpacho to a large bowl and refrigerate for at least 2 hours before serving, allowing the flavors to meld.

Delightfully smooth with a vibrant freshness, this gazpacho is a celebration of summer’s bounty. Serve it chilled with a drizzle of olive oil and a sprinkle of chopped herbs for an extra touch of elegance.

Instant Pot Matzo Ball Soup

How comforting it is to find solace in the simmering pot of Matzo Ball Soup, a dish that whispers of tradition and warmth, especially on a day like today. The Instant Pot brings this classic to your table with less fuss and more flavor, inviting you to slow down and savor each spoonful.

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 tbsp vegetable oil
• 2 large eggs
• 1 cup matzo meal
• 1 tsp salt
• 1/4 tsp black pepper
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced

Instructions

1. In a large bowl, whisk together 2 large eggs and 2 tbsp vegetable oil until well combined.
2. Stir in 1 cup matzo meal, 1 tsp salt, and 1/4 tsp black pepper into the egg mixture. Let the mixture rest for 15 minutes to thicken.
3. With wet hands, form the matzo mixture into 8 equal-sized balls, rolling them gently to avoid cracks.
4. Pour 4 cups chicken broth and 1 cup water into the Instant Pot. Add 2 sliced carrots, 2 sliced celery stalks, and 1 diced small onion.
5. Place the matzo balls gently into the broth. Secure the lid and set the Instant Pot to ‘Manual’ for 20 minutes on high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid, checking that the matzo balls are fluffy and cooked through. Tip: For extra flavor, let the soup sit for 5 minutes before serving to allow the flavors to meld.

Velvety matzo balls float in a golden broth, their lightness a perfect contrast to the hearty vegetables. Serve this soup with a sprinkle of fresh dill or a side of crusty bread for dipping, turning a simple meal into a moment of comfort.

Conclusion

Hearty and wholesome, this roundup of 22 Instant Pot soup recipes is your ticket to easy, delicious meals any day of the week. Whether you’re craving something creamy, chunky, or full of veggies, there’s a soup here for you. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.