10+ Cozy Instant Pot Autumn Soup Recipes for Chilly Days

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As the temperature drops and leaves change color, you might find yourself craving something warm and comforting. There's nothing quite like a bowl of soup to chase away the chill. With the help of your Instant Pot, you can whip up delicious autumn soups that highlight seasonal flavors. From creamy pumpkin to hearty mushroom, these recipes are perfect for any occasion. Let's explore a few that will surely warm your soul this season.

Key Takeaways

• Instant Pot soups like Creamy Pumpkin and Sage offer rich flavors and quick preparation, perfect for chilly autumn nights.
• Hearty Butternut Squash and Apple Soup combines sweet and tart elements, making it a comforting seasonal favorite.
• Spicy Tomato and Roasted Red Pepper Soup delivers a delightful taste experience, ideal for cozy family dinners.
• Wild Rice and Mushroom Soup provides a hearty, nourishing option, adaptable for various dietary preferences and easy to freeze.
• Classic Chicken Noodle Soup and Lentil and Vegetable Soup are comforting staples, perfect for warming up on cold days.

Creamy Pumpkin and Sage Soup

Creamy Pumpkin and Sage Soup is the perfect dish to warm you up during the crisp autumn months. This delightful soup combines the rich flavors of pumpkin with the earthy notes of sage, creating a comforting bowl that's both satisfying and nourishing.

With the convenience of an Instant Pot, you can prepare this velvety soup in no time, making it an ideal recipe for busy weeknights or cozy family gatherings.

This soup isn't only delicious but also packed with nutrients. Pumpkin is a fantastic source of vitamins A and C, while sage adds a hint of herbal goodness. Serve it with a slice of crusty bread or a light salad, and you have a complete meal that highlights the flavors of fall.

Let's explore the ingredients and get cooking!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• 4 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

To make the Creamy Pumpkin and Sage Soup, start by selecting the sauté function on your Instant Pot. Heat the olive oil and add the chopped onion, cooking until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic and ground sage, allowing the mixture to become fragrant for an additional minute. Next, add the pumpkin puree and vegetable broth, stirring well to combine.

Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, carefully perform a quick release.

After releasing the pressure, open the lid and stir in the heavy cream (or coconut milk). Use an immersion blender to puree the soup until smooth and creamy, or transfer it in batches to a regular blender if needed.

Season with salt and pepper to taste, and let the soup simmer for a few minutes on the sauté setting to heat through. Ladle the soup into bowls and garnish with fresh sage leaves if desired.

Extra Tips: For a deeper flavor, consider roasting your pumpkin before adding it to the soup. Simply cut the pumpkin into chunks, toss with olive oil, salt, and pepper, and roast in the oven at 400°F (200°C) until tender.

You can also customize the creaminess by adjusting the amount of cream or using a blend of cream and broth. Don't hesitate to experiment with spices like nutmeg or cinnamon for an extra autumnal twist!

Hearty Butternut Squash and Apple Soup

Hearty Butternut Squash and Apple Soup is the perfect dish to warm you up on a chilly autumn day. This creamy, flavorful soup is packed with nutrients and features a delightful combination of sweet butternut squash and tart apples. The Instant Pot makes it easy to prepare, allowing you to enjoy this comforting meal in no time.

With its vibrant color and rich aroma, this soup is sure to become a seasonal favorite. This recipe not only delivers a delicious soup but also provides an opportunity to enjoy the wonderful flavors of fall. The addition of warm spices like cinnamon and nutmeg enhances the natural sweetness of the squash and apples, making each spoonful a cozy delight.

Whether you serve it as a starter or a main dish, this hearty soup will satisfy your hunger and warm your soul.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, cored and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Optional: heavy cream or coconut milk for creaminess

Cooking Instructions:

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the diced onion and garlic, cooking until they're softened and fragrant, about 3-4 minutes.
2. Add the cubed butternut squash and chopped apples to the pot, followed by the vegetable or chicken broth. Stir in the cinnamon, nutmeg, salt, and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
3. Once the cooking time is up, carefully perform a quick release of the pressure. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a thicker consistency, you can add heavy cream or coconut milk at this stage and blend again.

Extra Tips:

For added depth of flavor, consider roasting the butternut squash and apples in the oven before adding them to the Instant Pot. This will enhance their natural sweetness and caramelization.

Additionally, feel free to garnish your soup with toasted pumpkin seeds or a sprinkle of fresh herbs for a beautiful presentation. Adjust the seasoning according to your taste preferences, and enjoy the cozy flavors of fall!

Spicy Tomato and Roasted Red Pepper Soup

This soup is ideal for a cozy family dinner or as a starter for a festive gathering. Pair it with some crusty bread or a grilled cheese sandwich, and you've got a meal that will satisfy even the pickiest eaters.

The balance of sweet roasted peppers and tangy tomatoes, combined with the warmth of spices, creates a delightful experience for your taste buds.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 2 roasted red peppers, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Sour cream or Greek yogurt for serving (optional)

Cooking Instructions:

1. Start by setting your Instant Pot to the "Sauté" mode. Add the olive oil and let it heat up. Once hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
2. Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
3. Next, add in the crushed tomatoes, roasted red peppers, vegetable broth, dried basil, and sugar if using. Season with salt and pepper to taste.
4. Close the lid of the Instant Pot, ensuring the valve is set to "Sealing." Set it to cook on high pressure for 10 minutes.
5. Once the cooking time is complete, carefully perform a quick release of the pressure. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches if needed.
6. Serve hot, garnished with fresh basil and a dollop of sour cream or Greek yogurt if desired.

Extra Tips:

For an extra depth of flavor, consider adding a splash of balsamic vinegar or a dash of smoked paprika to the soup before blending.

If you prefer a creamier texture, you can stir in heavy cream or coconut milk after blending. This soup also freezes well, so feel free to make a large batch and enjoy it later on those chilly nights!

Wild Rice and Mushroom Soup

As the leaves begin to change color and the air turns crisp, there's nothing more comforting than a warm bowl of Wild Rice and Mushroom Soup. This hearty dish isn't only packed with flavor but also offers a delightful combination of textures that will warm your soul during the chilly autumn months.

With the convenience of an Instant Pot, you can whip up this delicious soup in no time, making it perfect for busy weeknights or a cozy weekend meal. The earthiness of mushrooms paired with the nutty flavor of wild rice creates a rich and satisfying broth that's both nourishing and delicious.

This recipe is versatile and can easily be adapted for various dietary preferences. Whether you're serving it as a starter or as a main dish alongside crusty bread, this Wild Rice and Mushroom Soup is sure to become a staple in your fall recipe repertoire.

Ingredients:

• 1 cup wild rice, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (cremini or button)
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream (optional)
• Fresh parsley for garnish

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Next, add the sliced mushrooms and continue to cook for another 3-4 minutes, stirring occasionally. The mushrooms will release their moisture and start to brown slightly.
3. Add the rinsed wild rice, vegetable broth, thyme, oregano, salt, and pepper to the pot. Stir to combine, then close the lid and seal the vent. Set the Instant Pot to manual high pressure for 35 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before carefully performing a quick release for any remaining pressure. Open the lid and stir the soup. If desired, stir in the heavy cream for a richer flavor and creamier texture.

Extra Tips:

For an even deeper flavor, consider adding a splash of soy sauce or Worcestershire sauce to the soup before serving.

You can also experiment with different types of mushrooms, such as shiitake or portobello, to enhance the earthy taste. If you prefer a thicker soup, feel free to blend a portion of it using an immersion blender.

This recipe also freezes well, so make a big batch to enjoy later!

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup is a beloved comfort food that warms the soul, especially during the chilly autumn months. This Instant Pot version speeds up the process, providing you with tender chicken, hearty vegetables, and perfectly cooked noodles in no time.

The beauty of this recipe lies in its simplicity—using fresh ingredients and seasonings that come together to create a nourishing meal that the whole family will enjoy.

Making this soup in an Instant Pot not only saves time but also enhances the flavors as they meld together under pressure. Whether you're feeling under the weather or just in need of a cozy meal, this classic chicken noodle soup is sure to bring a sense of warmth and comfort to your dining table.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 2 cups egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by setting your Instant Pot to the 'Sauté' function. Add the olive oil and let it heat up. Once hot, add the diced onion, carrots, and celery. Sauté for about 3-5 minutes until the vegetables are softened.
2. Stir in the minced garlic, dried thyme, dried rosemary, and bay leaf, cooking for an additional minute until fragrant.
3. Pour in the chicken broth, and then add the cooked, shredded chicken. Season with salt and pepper to taste. Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.
4. Once the cooking time is complete, perform a quick release. Open the lid and stir in the egg noodles. Set the Instant Pot to 'Sauté' mode again and cook for an additional 5-7 minutes, or until the noodles are tender.
5. Remove the bay leaf before serving. Garnish with fresh parsley.

Extra Tips:

For a richer flavor, consider using homemade chicken broth instead of store-bought.

Additionally, you can customize this soup by adding other vegetables such as peas or corn. If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the sautéing step.

Enjoy your cozy bowl of chicken noodle soup!

Lentil and Vegetable Soup

Lentil and vegetable soup is a perfect dish to warm you up during the chilly autumn months. Packed with nutrients and flavor, this hearty soup isn't only comforting but also incredibly easy to prepare in an Instant Pot. The combination of lentils, seasonal vegetables, and aromatic spices creates a delightful medley that will fill your kitchen with an inviting aroma.

This recipe is versatile, allowing you to use whatever vegetables you have on hand. Whether you prefer carrots, celery, or any leafy greens, you can customize this soup to suit your taste. In just a matter of minutes, you'll have a delicious and satisfying meal that can be enjoyed on its own or paired with crusty bread for a complete fall feast.

Ingredients:

• 1 cup dried green or brown lentils
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Cooking Instructions:

Begin by setting your Instant Pot to the sauté function. Add olive oil, and once heated, sauté the chopped onion, garlic, carrots, and celery for about 5 minutes, until the vegetables start to soften.

Stir in the bell pepper and zucchini, cooking for another 2-3 minutes. Add the cumin, thyme, and paprika, allowing the spices to toast slightly before continuing.

Next, add the dried lentils, diced tomatoes, and vegetable broth to the pot. Stir everything together, making sure to scrape any browned bits off the bottom of the pot.

Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes before switching the valve to venting to release any remaining pressure.

Stir well, season with salt and pepper, and garnish with fresh parsley if desired.

Extra Tips:

For added depth of flavor, consider incorporating a splash of balsamic vinegar or lemon juice before serving.

You can also throw in some spinach or kale during the last few minutes of cooking to boost the nutritional content. If you prefer a creamier soup, blend a portion of it using an immersion blender or regular blender.

This soup stores well in the fridge for up to a week and tastes even better the next day, making it perfect for meal prep!

Frequently Asked Questions

Can I Freeze These Soups for Later Use?

Yes, you can freeze these soups for later use. Just let them cool completely, transfer them to airtight containers, and label them with the date. They'll stay fresh for about three months in the freezer.

What Are Some Good Bread Pairings for These Soups?

If you're looking for a crusty baguette or warm sourdough, you've hit the jackpot! These breads complement your soups perfectly, soaking up flavors while adding delightful texture. Don't skip the butter—it's a game changer!

How Can I Adjust the Spice Levels in These Recipes?

To adjust spice levels, start by tasting the dish early on. You can add more spices gradually, or balance heat with creamy ingredients like yogurt. Remember, you can always add, but you can't take away!

Are There Vegetarian Options for All These Soups?

Imagine a warm bowl of vibrant vegetable soup, bursting with color and flavor. Yes, you'll find plenty of vegetarian options among these recipes, ensuring you enjoy hearty, satisfying meals that embrace the season's bounty.

What Is the Best Way to Store Leftover Soup?

To store leftover soup, let it cool completely, then transfer it to an airtight container. You can refrigerate it for up to three days or freeze it for longer storage. Just label it for easy identification!