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Picture a steaming bowl of hearty soup, its rich aroma filling the air as you settle in for a cozy evening. With the Instant Pot, whipping up nourishing soups has never been easier or faster. From comforting vegetable lentil to creamy chicken and wild rice, these recipes cater to every palate. Curious about how to create these wholesome meals that are perfect for any occasion? Let's explore the delicious possibilities together.
Key Takeaways
- Hearty vegetable lentil soup offers a nutritious boost with protein-rich lentils and customizable vegetables, perfect for meal prep.
- Creamy chicken and wild rice soup combines tender chicken and earthy wild rice, delivering comfort and adaptability with various vegetables.
- Spicy black bean soup provides a flavorful and protein-packed option, easily customizable with toppings like sour cream or cilantro.
- Lemon garlic chicken soup is bright and refreshing, featuring chicken and vegetables, ideal for quick weeknight dinners or when feeling unwell.
- All recipes use the Instant Pot for efficient cooking, enhancing flavors and allowing for easy adjustments in ingredients and consistency.
Hearty Vegetable Lentil Soup
Hearty Vegetable Lentil Soup is the perfect comfort food for chilly days or when you're in need of a nutritious boost. Packed with protein-rich lentils and a variety of colorful vegetables, this soup isn't only delicious but also incredibly filling. The Instant Pot makes it easy to prepare, allowing you to enjoy a hearty meal in a fraction of the time it would normally take on the stovetop.
This recipe is great for meal prep, as it stores well and tastes even better the next day. You can customize the vegetables based on what you have on hand or your personal preferences. This versatile soup is sure to become a staple in your household, making it a go-to recipe for busy weeknights or cozy weekends.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
To make the Hearty Vegetable Lentil Soup, start by setting your Instant Pot to the sauté mode. Add olive oil and let it heat up, then sauté the onion and garlic until they become translucent.
Next, add in the carrots, celery, and bell pepper, stirring occasionally for about 5 minutes. Once the vegetables have softened, add the diced zucchini, rinsed lentils, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Season with salt and pepper to taste.
Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.
Once the soup is ready, remove the bay leaf and give it a good stir. Taste and adjust seasoning if necessary. You can serve the soup hot, garnished with fresh parsley for an extra touch. Enjoy your nutritious and hearty meal!
Extra Tips: For added flavor, consider incorporating a splash of lemon juice or a dash of hot sauce just before serving. You can also make this soup heartier by adding potatoes or other grains like quinoa. Feel free to freeze any leftovers for a quick meal option later on.
Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup is a comforting and nutritious dish that brings warmth and satisfaction to the dinner table. The combination of tender chicken, earthy wild rice, and a medley of vegetables creates a hearty soup that's perfect for any occasion.
Using an Instant Pot not only speeds up the cooking process but also enhances the flavors, making this dish a go-to for busy weeknights or a cozy weekend meal.
This recipe is versatile and can be adjusted to include your favorite vegetables or herbs. The creamy texture comes from the addition of milk or a dairy-free alternative, making it suitable for various dietary preferences. Enjoy this delicious soup with a slice of crusty bread or a simple side salad for a complete meal.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup milk or dairy-free alternative
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
To make the soup, start by setting your Instant Pot to the sauté mode. Heat the olive oil and add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute before adding the chicken breasts, wild rice, chicken broth, thyme, rosemary, salt, and pepper. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 25 minutes.
Once the cooking time is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure. After opening the lid, carefully remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the pot and stir in the milk until well combined. Let the soup simmer on the sauté setting for another 5-10 minutes to thicken slightly. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Extra Tips:
For added flavor, consider incorporating different herbs or spices such as sage or a touch of nutmeg. If you prefer a thicker soup, blend a portion of the soup before adding the milk.
You can also substitute the wild rice with brown rice or quinoa if desired. Leftovers can be stored in the refrigerator for up to 3 days, and the soup can be frozen for later enjoyment, though the texture may change slightly upon reheating.
Spicy Black Bean Soup
Spicy Black Bean Soup is a hearty and flavorful dish that not only warms you up but also provides a nutritious boost. With the perfect blend of spices, this soup is designed to tantalize your taste buds while being easy to prepare in an Instant Pot. This recipe is great for a quick weeknight dinner, meal prep, or as a crowd-pleaser for gatherings. The best part is that it's packed with protein and fiber from the black beans, making it a filling option for any meal.
Making Spicy Black Bean Soup in an Instant Pot allows for a quick cooking process while enhancing the flavors. The pressure cooking method softens the beans and melds the spices beautifully, creating a rich, comforting soup in no time. Serve it with a dollop of sour cream or a sprinkle of cilantro for an added touch. Your family will love this satisfying soup, and you'll enjoy the ease of preparation!
Ingredients:
- 1 pound dried black beans, rinsed and sorted
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Cooking Instructions:
- Start by setting your Instant Pot to the sauté function. Add a splash of olive oil and sauté the diced onion, garlic, red bell pepper, and jalapeño until the onion becomes translucent. This should take about 3-4 minutes. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
- Next, add the rinsed black beans, vegetable broth, and diced tomatoes to the pot. Close the lid and set the Instant Pot to high pressure for 30 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10-15 minutes before carefully releasing any remaining pressure. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky. Season with salt and pepper to taste before serving.
Extra Tips:
For an even richer flavor, consider soaking the black beans overnight before cooking to help them soften and reduce cooking time. If you prefer a spicier soup, keep the seeds in the jalapeño or add more chili powder.
Feel free to customize the toppings according to your taste—avocado, lime juice, or shredded cheese can enhance the dish further.
Classic Tomato Basil Soup
Classic Tomato Basil Soup is a comforting and flavorful dish that's perfect for any time of year. The combination of ripe tomatoes, fresh basil, and a hint of garlic creates a rich and satisfying soup that pairs wonderfully with crusty bread or a grilled cheese sandwich. This recipe isn't only easy to make in your Instant Pot, but it's also a healthy option that's packed with nutrients.
Making Tomato Basil Soup in an Instant Pot is a breeze, and it allows the flavors to meld beautifully. In just a short amount of time, you can enjoy a warm bowl of this classic dish, ideal for a cozy night in or as an appetizer for a dinner party. Let's gather our ingredients and get started!
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- Optional: heavy cream or coconut milk for creaminess
To begin, set your Instant Pot to sauté mode and add the olive oil. Once hot, sauté the diced onion until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant. Next, add the canned tomatoes (with their juices), vegetable broth, dried oregano, salt, and pepper. Stir everything together, then close the lid, making sure the vent is sealed. Set the Instant Pot to manual high pressure for 10 minutes.
When the cooking time is complete, carefully perform a quick release of the pressure. Once the lid is removed, use an immersion blender to puree the soup to your desired consistency.
Stir in the chopped basil and balsamic vinegar. If you prefer a creamier soup, feel free to add a splash of heavy cream or coconut milk at this point. Serve hot, garnished with additional basil if desired.
Extra Tips:
For a deeper flavor, consider roasting the tomatoes and garlic in the oven before adding them to the Instant Pot. This caramelization enhances the sweetness of the tomatoes and adds a lovely depth to the soup.
Additionally, feel free to customize the recipe by adding other vegetables like carrots or bell peppers for added nutrition. Enjoy your homemade Tomato Basil Soup!
Butternut Squash and Apple Soup
Butternut squash and apple soup is a perfect blend of sweet and savory flavors, making it a delightful choice for a cozy meal. The creamy texture and warm spices create a comforting dish that isn't only delicious but also packed with nutrients. Using the Instant Pot to prepare this soup allows for quick cooking, ensuring that you can enjoy this comforting dish in no time.
This recipe is incredibly simple and can be adjusted to suit your taste preferences. The combination of butternut squash and apples gives the soup a unique flavor profile, while the addition of onions and garlic adds depth. Serve it warm, garnished with a drizzle of olive oil or a sprinkle of pumpkin seeds for added texture and visual appeal.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium apples, peeled and chopped (preferably a sweeter variety like Fuji or Honeycrisp)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: heavy cream or coconut milk for creaminess
To cook the soup, start by setting your Instant Pot to the sauté function. Add olive oil and let it heat up before adding the diced onion and minced garlic. Sauté for 3-4 minutes until the onions are translucent.
Next, add the cubed butternut squash, chopped apples, vegetable broth, ground cinnamon, and nutmeg. Stir well to combine, and season with salt and pepper to taste. Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes.
Once cooking is complete, allow for a natural release of pressure for about 10 minutes, then carefully switch to a quick release. After the steam has released, open the lid and use an immersion blender to puree the soup until smooth and creamy.
If you prefer a thicker consistency, you can adjust the amount of broth used. For added creaminess, stir in a splash of heavy cream or coconut milk before serving. Ladle the soup into bowls and garnish with a drizzle of olive oil or sprinkled pumpkin seeds for an extra touch.
Extra Tips: When selecting your butternut squash, look for one that's heavy for its size and has a smooth skin. If you have leftovers, this soup stores well in the refrigerator for up to 5 days and can be frozen for longer storage. Reheat gently on the stovetop or in the microwave, adding a bit of broth if needed to adjust the consistency.
Enjoy this nutritious and satisfying soup, perfect for any time of year!
Thai Coconut Curry Soup
Thai Coconut Curry Soup is a delightful fusion of flavors that transports you to the streets of Thailand with every spoonful. This comforting dish combines the richness of coconut milk with aromatic spices and fresh vegetables, making it a nourishing option perfect for any time of the year.
The Instant Pot makes the cooking process incredibly quick and easy, allowing you to enjoy a warm bowl of this delicious soup in no time.
This recipe isn't only simple but also versatile; you can easily customize it with your favorite vegetables or protein. Whether you're looking for a hearty meal or a light starter, this Thai Coconut Curry Soup is sure to satisfy your cravings and warm your soul.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Cooking Instructions:
- Start by setting your Instant Pot to the "Sauté" mode. Add the coconut oil and allow it to melt. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Next, mix in the red curry paste, ensuring it coats the onion mixture well. Pour in the vegetable broth and coconut milk, followed by the mixed vegetables and soy sauce.
- Give everything a good stir to combine. Close the lid of the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 5 minutes.
- Allow for a natural release for 10 minutes, then carefully release any remaining pressure. Stir in the lime juice and adjust seasoning with salt and pepper to taste before serving.
Extra Tips:
For an extra layer of flavor, consider adding protein such as tofu, chicken, or shrimp to the soup.
You can also adjust the spiciness by adding more or less red curry paste based on your preference. If you want to make it a complete meal, serve it over rice or quinoa.
Don't forget to top your soup with fresh cilantro for a burst of freshness!
Beef and Barley Soup
Beef and Barley Soup is a hearty and nutritious dish that's perfect for chilly days or whenever you're in need of a comforting meal. Made with tender chunks of beef, wholesome barley, and an array of vegetables, this soup isn't only delicious but also packed with nutrients. Cooking it in an Instant Pot enhances the flavors and notably reduces the cooking time, making it a convenient option for busy weeknights.
This recipe combines the robust flavors of beef with the nutty texture of barley, simmered together with carrots, celery, and herbs for a delightful blend. Each spoonful is comforting and satisfying, making it a favorite in many households. Whether you're serving it as a main course or a starter, this Beef and Barley Soup is sure to warm your heart and fill your belly.
Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 4 cups beef broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
- Start by selecting the "Sauté" function on your Instant Pot. Add the olive oil and allow it to heat up. Once hot, add the beef stew meat and season with salt and pepper. Sauté until the beef is browned on all sides, around 5-7 minutes.
- Add the garlic, onions, carrots, and celery to the pot, and sauté for an additional 3-4 minutes until the vegetables begin to soften. Stir in the barley, thyme, and rosemary, ensuring everything is well combined. Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot to enhance the flavor.
- Seal the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode for 35 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and stir the soup before serving.
Extra Tips:
For a richer flavor, consider browning the beef in batches to avoid overcrowding the pot, which can lead to steaming instead of browning. You can also add other vegetables like peas or corn for extra nutrition and color.
If you prefer a thicker soup, simply blend a portion of it before serving to achieve your desired consistency. Enjoy your hearty Beef and Barley Soup with some crusty bread for a complete meal!
Minestrone Soup
Minestrone soup is a hearty and nutritious Italian classic that's perfect for any time of the year. Packed with a variety of vegetables, beans, and pasta, this soup not only nourishes the body but also warms the soul. The Instant Pot makes it incredibly easy to prepare, allowing the flavors to meld beautifully in a fraction of the time compared to traditional methods. With a few simple ingredients and a little prep, you can enjoy a bowl of this comforting soup in no time.
This recipe is highly customizable, allowing you to use whatever vegetables you have on hand. You can add spinach, zucchini, or even kale for an extra boost of nutrients. Feel free to adjust the spices and herbs to suit your taste, making this dish as mild or as zesty as you like. Whether served with crusty bread or on its own, minestrone soup is the perfect way to nourish yourself and your loved ones.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Start by turning your Instant Pot to the sauté mode. Add the olive oil and let it heat up before adding the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
- Add the zucchini, bell pepper, diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Stir well to combine. Close the lid of the Instant Pot and set it to manual high pressure for 6 minutes. Once the cooking time is complete, allow for a natural release for about 5 minutes before carefully releasing the remaining pressure. Open the lid and stir in the pasta. Set the Instant Pot back to sauté mode and cook for an additional 5-7 minutes until the pasta is tender.
Extra Tips:
To enhance the flavor of your minestrone soup, consider adding a Parmesan cheese rind during the cooking process for a rich, savory depth. You can also customize this soup by incorporating seasonal vegetables or even adding cooked chicken or sausage for extra protein.
Serve with a sprinkle of fresh parsley or grated cheese on top for an added touch of freshness. Enjoy your healthy and delicious minestrone soup!
Lemon Garlic Chicken Soup
Lemon Garlic Chicken Soup is a bright and flavorful dish that's perfect for cozy nights or when you're feeling under the weather. The tangy lemon and aromatic garlic come together with tender chicken and fresh vegetables to create a nourishing and satisfying soup. The best part is that you can whip it up quickly using your Instant Pot, making it an ideal meal for busy weeknights.
This soup not only delivers on taste but also packs a nutritional punch. The chicken provides protein, while the vegetables add essential vitamins and minerals. With just a few simple ingredients, you can create a hearty soup that will warm your soul. Let's explore the recipe!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil, followed by the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Then, add the minced garlic and cook for an additional minute until fragrant. Next, place the chicken breasts into the pot, followed by the sliced carrots, celery, thyme, oregano, chicken broth, and season with salt and pepper.
Close the lid of the Instant Pot and confirm the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining pressure.
Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Finally, stir in the lemon juice and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Extra Tips:
For added depth of flavor, consider using homemade chicken broth instead of store-bought.
If you prefer a creamier soup, you can stir in a splash of heavy cream or coconut milk just before serving. This soup also freezes well, so feel free to make a double batch for easy meals later on!
Adjust the amount of lemon juice to your taste preference for a brighter or milder flavor.
Frequently Asked Questions
Can I Freeze Leftover Instant Pot Soups?
Yes, you can freeze leftover Instant Pot soups! Just let them cool completely, then transfer to airtight containers. This way, you'll have delicious meals ready for those busy days without losing flavor or nutrients.
How Long Do These Soups Last in the Refrigerator?
After making a hearty minestrone, you realize these soups last about three to four days in the refrigerator. Just store them in airtight containers, and you'll enjoy delicious leftovers without worrying about spoilage.
Are These Recipes Suitable for Meal Prep?
Yes, these recipes are great for meal prep! You can easily batch cook them, portion them into containers, and store them in the fridge or freezer for quick, healthy meals throughout the week. Enjoy!
What Can I Substitute for High-Sodium Broth?
You won't believe how easy it is to swap high-sodium broth! Try low-sodium vegetable or chicken broth, homemade stock, or simply water infused with herbs and spices to elevate your dish without the salt overload.
Can I Use Frozen Vegetables in These Recipes?
Yes, you can definitely use frozen vegetables in your recipes! They're convenient and maintain their nutrients. Just add them during the cooking process, and you'll still get a delicious, hearty meal in no time.
