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Looking for mouthwatering soup recipes that can be whipped up quickly? Look no further than our collection of delicious Instant Pot soup recipes. Whether you crave a comforting bowl of chicken noodle soup or a hearty chili, our Instant Pot recipes are designed to satisfy your taste buds and save you precious time in the kitchen. From creamy tomato bisque to spicy tortilla soup, these recipes are guaranteed to warm you up on a chilly day. Get ready to indulge in a variety of flavors and aromas as we take your taste buds on a culinary journey with our easy and flavorful Instant Pot soup recipes.

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Classic Chicken Noodle Soup

Ingredients:

• 1 whole chicken, cut into pieces
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 cloves of garlic, minced
• 8 cups of chicken broth
• 2 cups of egg noodles
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Instructions:

1. In the Instant Pot, add the chicken, carrots, celery, onion, garlic, and chicken broth.
2. Close the lid and set the Instant Pot to high pressure for 30 minutes.
3. Once the cooking time is complete, use the quick release function to release the pressure.
4. Remove the chicken from the Instant Pot and shred the meat using two forks.
5. Set the Instant Pot to sauté mode and add the shredded chicken back into the pot.
6. Add the egg noodles and dried thyme to the pot and let them cook for about 5 minutes, or until tender.
7. Season with salt and pepper to taste before serving.

Creamy Tomato Basil Soup

Ingredients:

• 1 can of diced tomatoes
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 cup of heavy cream
• 1/4 cup of fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. In the Instant Pot, combine the diced tomatoes, onion, garlic, and vegetable broth.
2. Close the lid and set the Instant Pot to high pressure for 15 minutes.
3. Once the cooking time is complete, use the quick release function to release the pressure.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the heavy cream and fresh basil.
6. Season with salt and pepper to taste.
7. Set the Instant Pot to sauté mode and let the soup simmer for a few minutes before serving.

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Spicy Black Bean Soup

Ingredients:

• 2 cups of dried black beans, soaked overnight and drained
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 can of diced tomatoes with green chilies
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper, to taste

Instructions:

1. In the Instant Pot, combine the soaked black beans, onion, red bell pepper, garlic, vegetable broth, diced tomatoes with green chilies, chili powder, and cumin.
2. Close the lid and set the Instant Pot to high pressure for 25 minutes.
3. Once the cooking time is complete, use the quick release function to release the pressure.
4. Use an immersion blender to blend a portion of the soup until creamy, while leaving some beans whole for texture.
5. Season with salt and pepper to taste.
6. Set the Instant Pot to sauté mode and let the soup simmer for a few minutes before serving.

Thai Coconut Curry Soup

Ingredients:

• 1 can of coconut milk
• 4 cups of chicken broth
• 2 tablespoons of red curry paste
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of brown sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup of sliced mushrooms
• 1 cup of cooked chicken, shredded
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In the Instant Pot, combine the coconut milk, chicken broth, red curry paste, fish sauce, soy sauce, and brown sugar.
2. Close the lid and set the Instant Pot to high pressure for 10 minutes.
3. Once the cooking time is complete, use the quick release function to release the pressure.
4. Add the red bell pepper, zucchini, mushrooms, and cooked chicken to the pot.
5. Set the Instant Pot to sauté mode and let the soup simmer for about 5 minutes, or until the vegetables are tender.
6. Stir in the lime juice.
7. Serve the soup garnished with fresh cilantro.

Chunky Vegetable Soup

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 can of diced tomatoes
• 2 cups of chopped mixed vegetables (such as zucchini, corn, peas, and green beans)
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the onion, carrots, celery, and garlic to the Instant Pot and sauté until the vegetables are slightly softened.
3. Add the vegetable broth, diced tomatoes, mixed vegetables, dried thyme, salt, and pepper to the pot.
4. Close the lid and set the Instant Pot to high pressure for 15 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Serve the soup hot and enjoy!

Broccoli Cheddar Soup

Ingredients:

• 2 tablespoons of butter
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 4 cups of broccoli florets
• 2 cups of shredded cheddar cheese
• 1 cup of milk
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter.
2. Add the chopped onion and minced garlic to the Instant Pot and cook until the onion is translucent.
3. Add the vegetable broth and broccoli florets to the pot.
4. Close the lid and set the Instant Pot to high pressure for 5 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Use an immersion blender to blend the soup until smooth.
7. Stir in the shredded cheddar cheese and milk until melted and creamy.
8. Season with salt and pepper to taste.
9. Serve the soup hot and enjoy the cheesy goodness!

Lentil and Sausage Soup

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 1 cup of dried lentils, rinsed
• 4 cups of chicken broth
• 2 Italian sausages, casings removed and crumbled
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the chopped onion, carrots, celery, and minced garlic to the Instant Pot and sauté until the vegetables are slightly softened.
3. Add the dried lentils, chicken broth, crumbled Italian sausages, dried thyme, salt, and pepper to the pot.
4. Close the lid and set the Instant Pot to high pressure for 15 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Serve the soup hot and enjoy the hearty combination of lentils and sausage!

Creamy Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups of vegetable broth
• 1/2 cup of heavy cream
• 1/4 teaspoon of ground nutmeg
• Salt and pepper, to taste

Instructions:

1. In the Instant Pot, combine the cubed butternut squash, chopped onion, minced garlic, and vegetable broth.
2. Close the lid and set the Instant Pot to high pressure for 10 minutes.
3. Once the cooking time is complete, use the quick release function to release the pressure.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the heavy cream and ground nutmeg.
6. Season with salt and pepper to taste.
7. Set the Instant Pot to sauté mode and let the soup simmer for a few minutes before serving.

French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons of butter
• 4 cups of beef broth
• 1/2 cup of red wine
• 1 teaspoon of Worcestershire sauce
• 4 slices of baguette
• 1 cup of shredded gruyere cheese
• Salt and pepper, to taste

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter.
2. Add the thinly sliced onions to the Instant Pot and cook until they are caramelized, stirring occasionally.
3. Add the beef broth, red wine, Worcestershire sauce, salt, and pepper to the pot.
4. Close the lid and set the Instant Pot to high pressure for 15 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Preheat the oven to broil.
7. Ladle the soup into oven-safe bowls and place a slice of baguette on top of each bowl.
8. Sprinkle the shredded gruyere cheese over the baguette slices.
9. Place the bowls on a baking sheet and broil until the cheese is melted and bubbly.
10. Serve the soup hot with the cheesy baguette slices on top.

Minestrone Soup

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 can of diced tomatoes
• 1 can of kidney beans, drained and rinsed
• 1 cup of chopped spinach
• 1 cup of small pasta shells
• 1 teaspoon of dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the chopped onion, carrots, celery, and minced garlic to the Instant Pot and sauté until the vegetables are slightly softened.
3. Add the vegetable broth, diced tomatoes, kidney beans, chopped spinach, pasta shells, dried basil, salt, and pepper to the pot.
4. Close the lid and set the Instant Pot to high pressure for 5 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Serve the soup hot with a sprinkle of grated Parmesan cheese on top.

With these delicious Instant Pot soup recipes, you can easily prepare a variety of comforting and wholesome soups in no time. From classic favorites like chicken noodle soup and French onion soup to more adventurous flavors like Thai coconut curry soup and spicy black bean soup, there’s a soup to satisfy every craving. The Instant Pot makes the cooking process quick and convenient, allowing you to enjoy a hearty bowl of delicious soup with minimal effort. So grab your Instant Pot, gather the ingredients, and get ready to savor the comforting flavors of these amazing soups. Stay warm and enjoy!

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