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If you're looking for simple yet satisfying meals, Instant Pot soups are a great choice. They're quick to prepare and packed with flavor, perfect for those chilly evenings. From creamy tomato basil to hearty beef and barley, there's something for everyone. Each recipe uses easy-to-find ingredients and straightforward steps. Ready to discover how these comforting dishes can elevate your dining experience? Let's explore the delicious options waiting for you.
Key Takeaways
- Instant Pot soups are quick and easy to prepare, reducing cooking time while enhancing flavors.
- Recipes like Creamy Tomato Basil and Hearty Beef and Barley offer comforting flavors ideal for chilly days.
- Utilize the sauté function for initial flavor development before pressure cooking for optimal taste.
- Customize soups with seasonal vegetables, herbs, and spices to suit personal preferences and dietary needs.
- Enjoy leftovers by storing in the refrigerator or freezing for quick future meals.
Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting and flavorful dish perfect for chilly evenings or when you're in need of a quick and satisfying meal. This Instant Pot recipe allows you to achieve rich and creamy results in a fraction of the time it would take on the stove. The combination of fresh basil and ripe tomatoes creates a vibrant base, while the addition of cream adds a luxurious touch to this classic favorite.
Making this soup in your Instant Pot not only saves time but also intensifies the flavors. As the tomatoes and aromatics cook under pressure, they meld together beautifully, creating a harmonious blend that's sure to delight your taste buds. Whether served on its own or paired with a grilled cheese sandwich, this soup is a delightful addition to any meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
Cooking Instructions:
- Start by setting your Instant Pot to the "Sauté" mode. Add olive oil and allow it to heat up before adding the diced onion. Sauté for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced tomatoes (with their juice), vegetable broth, dried oregano, and season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure.
- After the pressure has been released, open the lid and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and chopped basil, then adjust seasoning to taste. Serve warm.
Extra Tips:
For a deeper flavor, try roasting the tomatoes and garlic before adding them to the Instant Pot. This small step can elevate the taste of your soup considerably.
Additionally, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar for a unique twist. If you prefer a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Enjoy your delicious and creamy tomato basil soup!
Hearty Beef and Barley Soup
Hearty Beef and Barley Soup is the perfect dish to warm you up on a chilly day. This savory soup combines tender chunks of beef, nutritious vegetables, and hearty barley, all simmered together for a delicious and satisfying meal. Using an Instant Pot allows for a quick and easy preparation, making it ideal for busy weeknights or cozy weekends.
With its rich flavors and comforting texture, this soup is sure to become a family favorite. The combination of beef broth and seasonings melds beautifully, creating a dish that's both nourishing and filling. Plus, the barley adds a delightful chewiness that complements the meat and vegetables. Let's explore this delicious recipe!
Ingredients:
- 1 pound beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- Fresh parsley for garnish (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté mode and adding olive oil. Once hot, add the beef cubes and brown them on all sides for about 5-7 minutes. Remove the beef and set it aside.
In the same pot, add chopped onions, carrots, and celery, sautéing for about 3-4 minutes until they soften. Stir in the garlic and cook for an additional minute until fragrant.
Next, return the beef to the pot and add in the pearl barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully doing a quick release for any remaining pressure. Remove the bay leaf, stir the soup, and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Extra Tips:
For added flavor, consider marinating the beef in some of the broth with herbs and spices a few hours before cooking.
You can also customize this recipe by adding your favorite vegetables, such as mushrooms or spinach, just before serving. If you prefer a thicker soup, simply blend a portion of it before serving to incorporate more of the barley and vegetables. Enjoy your hearty beef and barley soup!
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a comforting and hearty dish that brings warmth to any table. The Instant Pot makes it easy to whip up this classic in no time, allowing the flavors to meld beautifully while minimizing the effort required. Perfect for a chilly day or when you're feeling under the weather, this soup is sure to become a family favorite.
With tender chicken, vibrant vegetables, and perfectly cooked noodles, this recipe is straightforward and rewarding. Using the Instant Pot markedly cuts down on cooking time, so you can enjoy a delicious homemade meal without spending hours in the kitchen. Gather your ingredients, and let's get started!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups egg noodles
- 1 tablespoon olive oil
- 1 bay leaf
Cooking Instructions:
Begin by setting your Instant Pot to the "Sauté" function. Add the olive oil and let it heat up before adding the diced onion, sliced carrots, and celery. Sauté the vegetables for about 3-4 minutes until they begin to soften.
Then, stir in the minced garlic, dried thyme, and parsley, cooking for an additional minute. Next, add the chicken breasts, chicken broth, bay leaf, salt, and pepper.
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes before performing a quick release for any remaining pressure.
Carefully remove the chicken, shred it with two forks, and return it to the pot along with the egg noodles. Set the Instant Pot back to "Sauté" for an additional 5-7 minutes until the noodles are cooked through. Stir well to combine and adjust seasoning if necessary before serving.
Extra Tips:
For added depth of flavor, consider sautéing the vegetables a bit longer or adding a splash of lemon juice before serving for brightness.
If you prefer a thicker soup, you can mash some of the vegetables with a fork. Feel free to customize the ingredients based on your preferences or what you have on hand, such as adding peas or using leftover rotisserie chicken for a quicker version.
Enjoy your delicious homemade chicken noodle soup!
Spicy Black Bean Soup
Spicy Black Bean Soup is a hearty, nutritious dish that brings warmth and flavor to your table. This vibrant soup is perfect for a cozy weeknight dinner or as a make-ahead option for lunch. The bold spices and creamy texture make it a crowd-pleaser, while the black beans provide a good source of protein and fiber.
Best of all, using an Instant Pot makes this recipe both quick and easy, allowing the flavors to meld together beautifully in no time.
With minimal prep and a handful of ingredients, you can whip up this delicious soup in under an hour. This recipe is versatile, so feel free to adjust the spice level to suit your taste.
Whether you serve it with a dollop of sour cream, a sprinkle of cilantro, or alongside some crusty bread, Spicy Black Bean Soup is sure to satisfy your cravings for something warm and comforting.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with green chilies
- Salt and pepper to taste
- Lime wedges and cilantro for serving (optional)
Instructions:
- Set your Instant Pot to the sauté mode and add the olive oil. Once the oil is hot, add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the ground cumin, chili powder, and smoked paprika, stirring well to combine. Pour in the vegetable broth, then add the black beans and diced tomatoes.
- Season with salt and pepper to taste. Secure the lid on the Instant Pot, ensuring the steam release valve is set to sealing, and cook on high pressure for 15 minutes.
- Once the cooking time is up, carefully perform a quick release.
- After releasing the steam, open the lid and use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
- Serve hot, garnished with lime wedges and cilantro if desired.
Extra Tips:
For an added depth of flavor, consider adding a dash of hot sauce or a chopped jalapeño for an extra kick.
This soup can be refrigerated for up to a week, making it a great make-ahead meal. You can also freeze leftovers for a quick meal later on.
If you want to increase the creaminess, stir in a bit of sour cream or Greek yogurt just before serving. Enjoy!
Vegetable Lentil Soup
Vegetable lentil soup is a hearty and nutritious meal that's perfect for any time of year. Packed with protein-rich lentils and a variety of colorful vegetables, this soup isn't only filling but also a great way to sneak in extra nutrients.
Plus, making it in an Instant Pot means you can have a warm, comforting bowl of soup ready in no time, making it an ideal choice for busy weeknights or meal prepping for the week ahead.
This recipe is highly customizable, allowing you to use whatever vegetables you have on hand. From carrots and celery to spinach and tomatoes, feel free to mix and match based on your preferences or what you need to use up in your fridge.
The best part about this vegetable lentil soup is that it's naturally vegan, gluten-free, and low in calories, making it a wholesome option for everyone at the table.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
- Juice of 1 lemon (optional)
Instructions:
- Begin by setting your Instant Pot to the sauté function. Add a splash of water or a small amount of oil and sauté the diced onion, garlic, carrots, and celery until they're softened, about 3-5 minutes. Stir occasionally to prevent sticking.
- Add the bell pepper, diced tomatoes, lentils, vegetable broth, thyme, cumin, bay leaf, and a pinch of salt and pepper. Stir everything together. Close the lid of the Instant Pot, ensuring the vent is sealed. Set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully use the quick release for any remaining pressure.
- After opening the lid, stir in the fresh spinach (if using) and adjust the seasoning with more salt, pepper, and lemon juice to taste. Serve warm, and enjoy!
Extra Tips:
For added depth of flavor, consider incorporating other herbs and spices such as paprika or rosemary.
This soup can also be made ahead of time and stored in the refrigerator for up to a week, and it freezes well for future meals.
If you prefer a creamier texture, blend a portion of the soup with an immersion blender before adding spinach. Enjoy experimenting with different vegetables and spices to make this soup your own!
Potato Leek Soup
Potato leek soup is a classic dish that's both comforting and satisfying. The combination of creamy potatoes and the mild, sweet flavor of leeks creates a deliciously rich soup that's perfect for any time of the year. With the Instant Pot, making this soup becomes a quick and easy task, allowing you to enjoy a homemade meal in no time.
Whether served as a starter or as the main event, this soup is sure to please. This recipe takes advantage of the Instant Pot's ability to cook quickly while retaining maximum flavor. You'll enjoy the depth of flavor that comes from sautéing the leeks and garlic before adding the potatoes and broth. Plus, the convenience of using an electric pressure cooker means you can whip up this delicious soup with minimal effort.
Ingredients:
- 4 large leeks, cleaned and sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- 1 cup heavy cream (optional for creaminess)
- Chopped chives or parsley for garnish
To prepare the soup, start by setting your Instant Pot to the 'Sauté' mode. Add the olive oil and allow it to heat up. Once hot, add the sliced leeks and minced garlic, sautéing them for about 5 minutes or until the leeks are soft and fragrant.
Next, add the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir well to combine. Secure the lid of the Instant Pot, ensuring the valve is in the sealing position, and set it to cook on 'Manual' high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
After the soup is finished cooking, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a creamier texture, stir in the heavy cream at this point and mix well. Serve the soup hot, garnished with chopped chives or parsley for a pop of color and flavor.
Extra Tips: When cleaning leeks, it's crucial to remove any dirt trapped between the layers. Slice them and rinse thoroughly under cold water before using.
You can also customize the soup by adding other vegetables, such as carrots or celery, or even bacon for added flavor. If you want a vegan version, simply omit the heavy cream or substitute it with a plant-based alternative. Enjoy your delicious potato leek soup!
Butternut Squash Soup
Butternut squash soup is a delicious and comforting dish, perfect for chilly days or when you're looking for something healthy and hearty. The Instant Pot makes this recipe quick and easy, allowing you to enjoy the rich flavors of roasted butternut squash without the lengthy cooking time. This creamy soup isn't only tasty but also packed with nutrients, making it a great choice for a light lunch or dinner.
To make this butternut squash soup, you'll need a few simple ingredients that come together to create a velvety texture and a warm flavor profile. The Instant Pot's ability to sauté and pressure cook helps to enhance the natural sweetness of the squash, while the spices add a delightful warmth to each spoonful. Whether you're a seasoned cook or a beginner, this recipe is straightforward and satisfying.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Olive oil for sautéing
Cooking Instructions:
Begin by setting your Instant Pot to the sauté function. Add a drizzle of olive oil to the pot, and once heated, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onions become translucent.
Next, stir in the diced butternut squash, ground ginger, and ground cinnamon, allowing the mixture to cook for another 2-3 minutes, stirring occasionally.
After the sautéing is complete, pour in the vegetable or chicken broth, ensuring that the squash is fully submerged. Close the Instant Pot lid, seal the valve, and set it to cook on high pressure for 8 minutes.
Once the cooking time is up, allow for a natural release for 10 minutes, then perform a quick release for any remaining pressure. Open the lid and stir in the coconut milk or heavy cream. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste before serving.
Extra Tips:
When choosing a butternut squash, look for one that feels heavy for its size and has a matte skin rather than a shiny one, which indicates ripeness.
If you prefer a thicker soup, reduce the amount of broth slightly. Additionally, feel free to add other spices like nutmeg or cayenne pepper for an extra kick. This soup also freezes well, so consider making a double batch to enjoy later!
Italian Wedding Soup
Italian Wedding Soup is a comforting and hearty dish that beautifully combines the flavors of tender meatballs, fresh greens, and savory broth. This Italian-American classic is perfect for family gatherings, special occasions, or a cozy dinner at home. With the Instant Pot, you can whip up this delightful soup in no time, allowing the flavors to meld beautifully while ensuring the meatballs remain juicy and flavorful.
The beauty of Italian Wedding Soup lies in its simplicity and versatility. You can customize the ingredients based on your preferences or what you have on hand. This recipe will provide you with a delicious base, but feel free to add your favorite vegetables or substitute different greens for a unique twist.
Ingredients:
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 6 cups chicken broth
- 1 cup orzo pasta
- 4 cups fresh spinach or escarole
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
To start, make the meatballs by combining the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper in a mixing bowl. Mix well and form small meatballs, about 1 inch in diameter. Set them aside while you prepare the soup base.
In the Instant Pot, use the sauté function to heat a drizzle of olive oil, then add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until the vegetables are softened. Add the chicken broth and bring it to a simmer.
Once the broth is simmering, carefully add the meatballs and orzo pasta to the pot. Close the lid and set the Instant Pot to manual high pressure for 5 minutes. After the cooking time is up, perform a quick release of the pressure. Stir in the fresh spinach or escarole and let it wilt for a couple of minutes before serving.
When preparing Italian Wedding Soup, remember that the quality of your ingredients can greatly enhance the dish. Use fresh herbs and high-quality broth for the best flavor. Additionally, if you're making this soup ahead of time, store the meatballs separately from the broth to prevent them from becoming mushy.
Finally, garnish the soup with extra Parmesan cheese and a sprinkle of fresh parsley before serving for a delightful finish!
Seafood Chowder
Seafood chowder is a rich and hearty dish that brings the taste of the ocean right to your table. With a creamy base and a medley of seafood, this chowder is perfect for cozy nights and gatherings with friends and family.
Using an Instant Pot not only speeds up the cooking process but also enhances the flavors, allowing you to enjoy a delicious bowl of chowder in no time.
This recipe incorporates fresh seafood, vegetables, and spices to create a comforting soup that's sure to satisfy. It's a versatile dish, so feel free to use your favorite seafood or whatever is available at your local market.
With just a few simple steps, you can whip up a delightful seafood chowder that everyone will love.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 2 cups corn (fresh, frozen, or canned)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable or seafood broth
- 1 cup heavy cream
- 1 pound mixed seafood (shrimp, scallops, clams, or fish)
- Salt and pepper to taste
- Chopped parsley for garnish
Cooking Instructions:
- Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Add the diced potatoes, corn, thyme, and smoked paprika, stirring to combine.
- Pour in the broth and secure the lid. Set the Instant Pot to manual high pressure for 8 minutes. Once cooked, carefully release the pressure.
- Stir in the heavy cream and mixed seafood, then set the pot to sauté again for an additional 5 minutes, or until the seafood is cooked through.
- Season with salt and pepper to taste and garnish with chopped parsley before serving.
Extra Tips:
For a thicker chowder, you can mash some of the potatoes with a fork before adding the seafood.
If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some chopped jalapeños.
Additionally, you can substitute the heavy cream with coconut milk for a dairy-free option that still provides a creamy texture.
Enjoy your seafood chowder with crusty bread for a complete meal!
Frequently Asked Questions
Can I Freeze Leftover Instant Pot Soups?
Yes, you can freeze leftover Instant Pot soups! Just let them cool completely, transfer them to airtight containers, and store them in the freezer. They'll stay fresh for up to three months, ready for later enjoyment!
How Do I Adjust Cooking Times for Frozen Ingredients?
When you use frozen ingredients, you'll need to increase the cooking time. Typically, add about 5-10 minutes to your recipe's total time. Always check for doneness before serving to guarantee everything's cooked through.
What Should I Serve With These Soups?
Serving these soups is like throwing a warm hug on your table! Pair them with crusty bread, a fresh salad, or savory grilled cheese. You'll create a delightful meal that everyone will love.
Are These Recipes Suitable for Meal Prep?
Yes, these recipes are perfect for meal prep! You can easily batch-cook them and store individual portions in the fridge or freezer, making your weeknight dinners quick, convenient, and deliciously satisfying. Enjoy hassle-free meals!
Can I Use a Slow Cooker Instead of an Instant Pot?
Yes, you can use a slow cooker instead of an Instant Pot, but cooking times will differ. Just adjust your recipe accordingly, as slow cookers generally require longer cooking times to achieve similar flavors and textures.
