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When the weather turns chilly or you're craving something comforting, nothing beats a warm bowl of soup or stew. With an Instant Pot, you can whip up hearty meals like classic chicken noodle or rich beef stew in no time. These recipes are not just convenient; they're also customizable to suit your taste. Let's explore some delicious options that can quickly become family favorites, keeping you cozy and satisfied through the cold days ahead.
Key Takeaways
- Instant Pot soups and stews offer quick preparation, reducing cooking time while enhancing flavors for cozy meals.
- Classic recipes like Chicken Noodle and Beef Stew ensure comforting, hearty dishes perfect for chilly nights.
- Vegetarian options such as Spicy Black Bean and Lentil Soup provide nutritious, flavorful choices for plant-based diets.
- Unique soups like Thai Coconut Curry and Butternut Squash and Apple introduce exciting flavors and versatility in meal planning.
- Customizable ingredients allow for personal preferences, making each recipe adaptable to seasonal produce or dietary needs.
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a comforting dish that warms the soul, particularly on chilly days. The Instant Pot makes this classic recipe not only easy to prepare but also incredibly flavorful. With its ability to infuse ingredients quickly under pressure, you can enjoy homemade chicken noodle soup in a fraction of the time it takes with traditional cooking methods.
This recipe is perfect for busy weeknights or when you're feeling under the weather. In addition to its convenience, this soup is highly customizable. You can adjust the vegetables, noodles, and seasoning to suit your taste preferences. Whether you prefer a heartier broth or a lighter soup, this Instant Pot Chicken Noodle Soup will surely hit the spot. Grab your Instant Pot and get ready to enjoy a bowlful of this classic dish in no time.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
Instructions:
- Start by turning your Instant Pot to the sauté mode. Add a drizzle of oil and sauté the diced onion, carrots, and celery for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken breasts, chicken broth, thyme, rosemary, salt, and pepper to the pot. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot, add the egg noodles, and set the Instant Pot to sauté mode again. Cook for an additional 5-7 minutes, or until the noodles are tender.
For the best flavor, consider using homemade chicken broth if you have it on hand. Additionally, you can add a splash of lemon juice or a dash of hot sauce for an extra kick. Feel free to experiment with different vegetables or herbs to make this soup your own.
And remember, storing leftovers in an airtight container allows you to enjoy this delicious soup for days to come!
Creamy Potato Leek Soup
Creamy Potato Leek Soup is a comforting and delicious dish that's perfect for chilly days or when you're in need of something hearty and satisfying. This soup combines the mild, sweet flavors of leeks with the creamy, earthy goodness of potatoes, resulting in a silky texture and rich taste. The Instant Pot makes it easy to whip up this delightful soup in no time, allowing the flavors to meld beautifully while keeping the preparation simple.
The beauty of this recipe lies not only in its taste but also in its versatility. You can enjoy it as a standalone meal, paired with crusty bread, or garnished with fresh herbs for an added touch. Whether you're serving it for dinner or enjoying leftovers for lunch, this Creamy Potato Leek Soup is sure to become a favorite in your household.
Ingredients:
- 3 large leeks, cleaned and sliced
- 4 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
To prepare the soup, start by selecting the sauté function on your Instant Pot. Heat the olive oil, then add the sliced leeks and minced garlic. Sauté for about 5 minutes until the leeks have softened.
Next, add the diced potatoes and vegetable broth to the pot. Close the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is up, perform a quick release of the pressure. Carefully open the lid and use an immersion blender to puree the soup until it reaches your desired consistency. Stir in the heavy cream and season with salt and pepper.
For extra tips, consider adding a sprinkle of nutmeg or thyme to enhance the flavors of the soup. If you prefer a chunkier soup, reserve some of the potatoes before blending and add them back in after pureeing.
Additionally, you can substitute the heavy cream with a non-dairy alternative if you want a lighter or vegan version of this dish. Enjoy your creamy potato leek soup warm, and feel free to experiment with toppings like crispy bacon bits or croutons for added texture!
Hearty Beef Stew
Hearty Beef Stew is a classic comfort food that warms the heart and fills the belly. This dish is perfect for cold nights or when you're craving something savory and satisfying. The Instant Pot simplifies the cooking process, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop.
With tender chunks of beef, hearty vegetables, and a rich broth, this stew is sure to become a family favorite. Making a Hearty Beef Stew in the Instant Pot isn't only convenient but also guarantees that every ingredient is cooked to perfection. The pressure cooking method locks in flavors and tenderizes the meat, resulting in a stew that's both hearty and delicious.
Pair it with crusty bread or over a bed of mashed potatoes for a complete meal that everyone will love.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat up. Once hot, add the beef cubes and sauté until browned on all sides, about 5-7 minutes.
Remove the beef and set it aside. In the same pot, add the diced onion and minced garlic, cooking until the onion is translucent, about 2-3 minutes.
Next, return the browned beef to the pot and add the carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaf. Stir everything together, making sure that the tomato paste is well incorporated.
Close the lid of the Instant Pot, set it to manual high pressure, and cook for 35 minutes. Once the time is up, allow for a natural pressure release for about 10-15 minutes before carefully venting any remaining pressure. Remove the bay leaf before serving.
Extra Tips:
For added depth of flavor, consider marinating the beef in the red wine for a few hours before cooking.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with two tablespoons of water and stir it into the stew after cooking, then use the sauté function to simmer until thickened.
Feel free to customize the vegetables according to your preferences or what you have on hand, such as adding peas or green beans for extra color and nutrition.
Spicy Black Bean Soup
Spicy Black Bean Soup is a flavorful and hearty dish that can easily be made in your Instant Pot. This soup is perfect for a cozy night in or as a meal prep option for the week ahead. Packed with protein and fiber from the black beans, it also offers a delightful kick of spice that warms you from the inside out.
The beauty of cooking it in an Instant Pot is that it considerably reduces the cooking time while still allowing the flavors to meld beautifully. Making this soup isn't only simple but also incredibly satisfying. You can customize it to your taste by adjusting the level of spices or adding your favorite toppings.
Serve it with some crusty bread or over a bed of rice for a complete meal that will leave you feeling full and content.
Ingredients:
- 1 pound dried black beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Begin by setting your Instant Pot to the sauté function. Add the olive oil and allow it to heat up. Once hot, add the diced onions, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the cumin, chili powder, and smoked paprika, cooking for an additional minute until fragrant.
- Add the rinsed black beans, diced tomatoes with their juices, and vegetable broth to the pot. Stir to combine, ensuring that the beans are submerged in the liquid.
- Close the lid and set the Instant Pot to cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 15 minutes, then carefully quick release any remaining pressure.
- Season the soup with salt and pepper to taste before serving.
Extra Tips:
For an even richer flavor, consider adding a splash of lime juice right before serving to brighten the soup. You can also blend a portion of the soup with an immersion blender for a creamier texture while still keeping some whole beans for heartiness.
Feel free to adjust the spice levels according to your preference, and don't hesitate to top your soup with avocado, sour cream, or shredded cheese for added richness. Enjoy your delicious Spicy Black Bean Soup!
Rustic Vegetable Minestrone
Rustic Vegetable Minestrone is a hearty and nourishing soup that brings together a medley of fresh vegetables and wholesome beans. This comforting dish is perfect for chilly evenings and can be made quickly using an Instant Pot. Loaded with flavors and nutrients, it makes for a great family meal or a delightful lunch option.
The best part is that it can be customized according to the vegetables you have on hand, making it a versatile choice for any season.
To prepare this rustic minestrone, you'll need a variety of fresh vegetables, beans, and herbs. The Instant Pot makes it easy to cook everything in one pot, allowing for a rich and robust flavor in no time. Serve it warm with crusty bread for a complete meal that everyone will enjoy.
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 cup green beans, cut into pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups fresh spinach
- Grated Parmesan cheese, for serving (optional)
Cooking Instructions:
- Begin by setting your Instant Pot to the "Sauté" mode. Add the olive oil and allow it to heat for a minute. Then, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic, zucchini, bell pepper, and green beans. Cook for an additional 2-3 minutes, mixing well. Next, add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Give everything a good stir to combine the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is set to "Sealing." Select the "Soup" function and set the timer for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then switch the valve to "Venting" to release any remaining pressure.
- Carefully open the lid and stir in the fresh spinach. Let it wilt for a couple of minutes before serving. Ladle the minestrone into bowls and sprinkle with grated Parmesan cheese if desired.
Extra Tips:
To enhance the flavor of your Rustic Vegetable Minestrone, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving.
Feel free to substitute any of the vegetables based on what you have available; for instance, kale or Swiss chard can be great alternatives for spinach. Additionally, you can make this soup ahead of time, as it tastes even better the next day when the flavors have had time to meld.
Enjoy your warm bowl of goodness!
Savory Italian Sausage and Kale Soup
Savory Italian Sausage and Kale Soup is a hearty and flavorful dish perfect for cozy nights or family gatherings. This soup combines the rich flavors of Italian sausage with the nutritious benefits of kale, creating a meal that's both satisfying and healthy.
With the convenience of the Instant Pot, you can prepare this delicious soup in no time, making it an ideal option for busy weeknight dinners. This recipe isn't only simple to follow, but it also allows for customization to suit your taste preferences. You can easily adjust the spice level, add more vegetables, or even substitute the sausage with a meat alternative.
The result is a warm bowl of goodness that will have everyone coming back for seconds.
Ingredients:
- 1 pound Italian sausage (sweet or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chopped kale, stems removed
- 2 medium carrots, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- Grated Parmesan cheese for serving (optional)
Cooking Instructions:
- Begin by setting the Instant Pot to sauté mode. Add the olive oil and allow it to heat for a minute. Then, add the Italian sausage, breaking it up with a spatula as it cooks until browned, about 5-7 minutes. Once cooked, drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, approximately 2-3 minutes. Stir in the carrots, oregano, and basil, cooking for an additional minute. Then, pour in the broth and diced tomatoes, scraping any browned bits off the bottom of the pot.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, carefully quick-release the pressure. Open the lid and stir in the chopped kale. Let it sit for a few minutes until the kale wilts. Season with salt and pepper to taste, and serve hot with grated Parmesan cheese if desired.
Extra Tips:
For an extra kick, consider adding a pinch of red pepper flakes when sautéing the sausage or enhancing the flavor with a splash of balsamic vinegar before serving.
If you have leftover soup, it stores well in the fridge for up to three days and can also be frozen for future meals. Just be sure to let it cool completely before transferring it to an airtight container. Enjoy your Savory Italian Sausage and Kale Soup!
Rich Tomato Basil Soup
Rich Tomato Basil Soup is a comforting and flavorful dish that can be easily prepared using your Instant Pot. This soup is perfect for chilly evenings or as a delicious starter for any meal. The combination of ripe tomatoes, fresh basil, and a hint of cream creates a rich, velvety texture that's sure to satisfy your taste buds.
With minimal prep time, you can have this delightful soup ready in no time, making it an ideal choice for busy weeknights. Using the Instant Pot not only speeds up the cooking process but also enhances the flavors as the ingredients meld together under pressure.
The soup can be served with a warm crusty bread or grilled cheese for a classic pairing. Whether you're serving it for a family dinner or a gathering with friends, this Rich Tomato Basil Soup is a crowd-pleaser that will leave everyone wanting more.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/2 cup heavy cream (optional)
- Parmesan cheese, for garnish (optional)
Cooking Instructions:
- Start by setting your Instant Pot to the "Sauté" mode. Add the olive oil and let it heat up. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Next, add the diced tomatoes (with their juices), vegetable broth, sugar, salt, and pepper to the pot. Stir to combine. Close the lid and set the Instant Pot to "Manual" mode at high pressure for 10 minutes. Once the cooking time is complete, carefully release the pressure.
- After releasing the pressure, open the lid and add the fresh basil leaves. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches if necessary. If desired, stir in the heavy cream for added richness. Taste and adjust the seasoning if needed.
Extra Tips:
For a deeper flavor, consider roasting the tomatoes before adding them to the pot. Simply toss fresh tomatoes with olive oil, salt, and pepper, and roast them in the oven until caramelized before blending them into the soup.
You can also customize the soup by adding other herbs or spices to suit your taste preferences. Enjoy your homemade soup with a sprinkle of Parmesan cheese for an extra touch of flavor!
Thai Coconut Curry Soup
Thai Coconut Curry Soup is a vibrant and flavorful dish that's perfect for warming your soul on a chilly day. The combination of creamy coconut milk, fragrant spices, and fresh vegetables creates a delightful balance of flavors that will transport you straight to Thailand.
This soup isn't only delicious but also incredibly easy to make in your Instant Pot, making it a convenient option for a weeknight dinner or a cozy weekend meal.
Cooking Thai Coconut Curry Soup in your Instant Pot allows the flavors to meld beautifully while retaining the freshness of the ingredients. You can easily customize this recipe by adding your choice of protein, such as chicken, shrimp, or tofu, and adjusting the spice level to your preference.
With just a few simple steps, you'll have a hearty and satisfying soup that everyone will love.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 2 cups mushrooms, sliced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup baby spinach
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
To begin, set your Instant Pot to the 'Sauté' mode and add the olive oil. Once hot, add the diced onion, garlic, and ginger, and sauté for 3-4 minutes until the onion is translucent.
Next, add the sliced bell pepper and mushrooms, cooking for an additional 2-3 minutes. Stir in the red curry paste, ensuring it's well combined with the vegetables.
Pour in the coconut milk and vegetable broth, followed by the soy sauce and lime juice, stirring to incorporate all the ingredients.
Seal the Instant Pot lid and set it to 'Manual' mode for 5 minutes. Once the cooking cycle is complete, allow for a natural release of pressure for about 10 minutes before carefully turning the valve to release any remaining pressure.
Open the lid and stir in the baby spinach, allowing it to wilt in the warm soup. Taste and adjust the seasoning with salt and pepper as needed.
Serve hot, garnished with fresh cilantro and lime wedges.
Extra Tips: When making Thai Coconut Curry Soup, feel free to experiment with the vegetables you use based on what you have on hand or what's in season.
You can also add protein like chicken or shrimp by sautéing it with the onions before adding the other ingredients. For a spicier kick, increase the amount of red curry paste or add sliced jalapeños.
Enjoy your deliciously fragrant soup!
Loaded Baked Potato Soup
Loaded Baked Potato Soup is a delightful twist on the classic baked potato, combining all the wonderful flavors into a creamy, comforting soup. This dish is perfect for chilly evenings or any time you want a hearty meal without too much fuss.
The Instant Pot makes the process quick and easy, allowing you to enjoy this delicious soup in no time. This recipe isn't only simple but also customizable to suit your taste preferences. You can add additional toppings like sour cream, chives, or extra cheese to make it even more indulgent.
Whether you're serving it for dinner or as a side dish, this Loaded Baked Potato Soup is sure to please everyone at the table.
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 slices of cooked bacon, crumbled
- 1/4 cup chopped green onions (for garnish)
Cooking Instructions:
Start by adding the diced potatoes, chopped onion, minced garlic, salt, pepper, smoked paprika, and broth to your Instant Pot. Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
Once the cooking time is complete, carefully perform a quick release of the pressure. After releasing the pressure, open the lid and use a potato masher to mash the potatoes to your desired consistency.
Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Taste and adjust seasoning if necessary. Serve hot, topped with crumbled bacon and chopped green onions for an extra layer of flavor.
Extra Tips:
For a lighter version, you can substitute the heavy cream with half-and-half or use a dairy-free alternative. If you prefer a thicker soup, blend a portion of the soup in a blender before adding the cream and cheese.
Additionally, feel free to experiment with different cheeses or add vegetables like broccoli or corn for added nutrition. Enjoy your delicious Loaded Baked Potato Soup!
Beef and Barley Stew
Beef and barley stew is a hearty and comforting dish that's perfect for chilly days or when you want something filling and nutritious. The Instant Pot makes it easy to prepare this stew in a fraction of the time it would take on the stovetop, allowing the flavors to meld beautifully without lengthy simmering.
With tender chunks of beef, nutritious barley, and a medley of vegetables, this stew is a wholesome meal in one bowl. This recipe isn't only delicious but also incredibly versatile. You can customize the ingredients based on what you have on hand or your personal preferences.
Whether you choose to add extra vegetables or swap out the beef for another protein, the Instant Pot guarantees that everything cooks to perfection. Get ready to enjoy a delightful bowl of beef and barley stew that warms your soul!
Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley
- 4 cups beef broth
- 1 onion, diced
- 3 carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 bay leaf
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 diced onions, carrots, and celery, sautéing for about 3-4 minutes until they begin to soften.
Add minced garlic and cook for an additional minute. Then, add the beef stew meat, seasoning it with salt, pepper, thyme, and rosemary. Brown the meat on all sides for about 5 minutes.
Next, pour in the beef broth and scrape the bottom of the pot to deglaze it. Add the pearl barley and bay leaf, then close the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
Once the cooking time is complete, allow a natural pressure release for 10 minutes before switching to quick release to release any remaining pressure. Remove the bay leaf, stir the stew, and adjust the seasoning as needed before serving.
Extra Tips:
For an extra depth of flavor, consider searing the beef in batches to guarantee even browning. Additionally, feel free to experiment with vegetables like mushrooms or green beans, which can be added during the last few minutes of cooking to maintain their texture.
If you like a thicker stew, you can also mash a portion of the barley or add a cornstarch slurry before serving. Enjoy your delicious beef and barley stew!
Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors that warms both the body and soul. This creamy soup is perfect for crisp autumn days, making use of seasonal ingredients to create a comforting dish that can be enjoyed any time of the year. The combination of roasted butternut squash and tart apples creates a rich, velvety texture that pairs beautifully with spices like cinnamon and nutmeg for an extra layer of warmth.
Using an Instant Pot makes preparing this soup not only quick but also easy, allowing you to develop deep flavors without spending hours in the kitchen. In just a few steps, you can create a delicious, nutritious soup that's great for meal prep or as a starter for dinner parties. Serve it with a drizzle of cream or a sprinkle of pumpkin seeds for added texture and presentation.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 medium apples, peeled, cored, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: cream, pumpkin seeds, or fresh herbs
To prepare the soup, start by setting your Instant Pot to the sauté function. Add olive oil and sauté the onion until translucent, about 3-4 minutes.
Then, stir in the garlic and cook for another minute until fragrant. Next, add the butternut squash, apples, broth, cinnamon, nutmeg, salt, and pepper. Stir well to combine all the ingredients.
Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.
After the pressure has been released, remove the lid and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
Taste and adjust the seasoning if necessary. Serve hot, garnished with a drizzle of cream, pumpkin seeds, or fresh herbs for an extra touch.
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 caramelization enhances the natural sweetness of the ingredients.
Additionally, feel free to experiment with different spices, such as ginger or turmeric, to customize the flavor profile to your liking. This soup can also be frozen for later use, making it a perfect make-ahead meal.
Chicken Tortilla Soup
Chicken Tortilla Soup is a comforting and flavorful dish that's perfect for any occasion. With the convenience of an Instant Pot, you can whip up this hearty soup in no time. The combination of tender chicken, zesty spices, and fresh toppings makes this soup a family favorite.
Whether you're enjoying it on a chilly evening or serving it at a gathering, this recipe will surely impress. This soup isn't only delicious but also highly customizable. You can adjust the spice levels to suit your taste, add extra vegetables, or even switch up the toppings.
The Instant Pot allows the flavors to meld beautifully while keeping the chicken moist and tender. Serve it with crispy tortilla strips, avocado, and a sprinkle of cheese for the ultimate experience.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Tortilla strips, for serving
- Avocado, sliced (optional)
- Shredded cheese (optional)
To prepare the Chicken Tortilla Soup, start by setting your Instant Pot to the sauté function. Add the olive oil, followed by the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Next, add in the chicken breasts, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Stir to combine all the ingredients.
Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes, then switch to a quick release to let out any remaining steam.
Carefully remove the chicken, shred it using two forks, and return it to the pot. Stir in the lime juice and adjust the seasonings as necessary. Serve hot, topped with fresh cilantro, tortilla strips, and avocado if desired.
Extra Tips: For an extra layer of flavor, consider adding a tablespoon of chipotle in adobo sauce for a smoky kick. If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender before adding the shredded chicken back in.
Feel free to experiment with your favorite toppings, such as sour cream or jalapeños, to make this Chicken Tortilla Soup your own!
Lentil and Spinach Soup
Lentil and spinach soup is a hearty and nutritious dish that's perfect for a cozy dinner or a quick lunch. Packed with protein from lentils and vitamins from fresh spinach, this soup is both satisfying and healthy. The Instant Pot makes it remarkably easy to prepare, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop.
This recipe isn't only simple but also incredibly versatile. You can easily add your favorite vegetables or spices to customize it to your liking. Whether you're looking for a comforting meal on a chilly day or a light dish to enjoy any time of year, this lentil and spinach soup is sure to become a favorite in your household.
Ingredients:
- 1 cup lentils (green or brown)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon thyme
- 6 cups vegetable broth
- 4 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Cooking Instructions:
- 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 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic, cumin, and thyme, and cook for another minute until fragrant.
- Add the lentils and vegetable broth to the pot, ensuring the lentils are fully submerged. 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 pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and stir in the chopped spinach until wilted. Season with salt, pepper, and lemon juice if desired.
Extra Tips:
For added flavor, consider incorporating diced tomatoes or a splash of vinegar to brighten the soup.
If you're short on time, you can use pre-cooked lentils to speed up the process; just adjust the cooking time accordingly.
This soup also freezes well, making it a great option for meal prep—simply store in airtight containers and reheat when needed.
French Onion Soup
French Onion Soup is a classic dish known for its rich flavor and comforting warmth, making it a perfect choice for chilly evenings. With the Instant Pot, you can achieve the deep, caramelized flavors of traditional French onion soup in a fraction of the time. The pressure cooker method allows the onions to cook down beautifully while melding with the broth, resulting in a deliciously savory soup topped with gooey melted cheese.
This recipe is simple yet rewarding, allowing you to experience the incredible taste of homemade French Onion Soup without spending hours in the kitchen. The layers of flavor from the sautéed onions, aromatic herbs, and a splash of sherry combine to create a hearty soup that's sure to impress family and friends. Serve it with crusty bread for a complete meal that warms the soul.
Ingredients:
- 4 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups beef broth (or vegetable broth for a vegetarian option)
- 1/2 cup dry sherry (or white wine)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1/4 teaspoon black pepper
- Baguette slices, toasted
- 1 1/2 cups shredded Gruyère cheese (or Swiss cheese)
Cooking Instructions:
- Set your Instant Pot to the "Sauté" mode and add the butter and olive oil. Once the butter melts, add the sliced onions, salt, and sugar. Cook for about 15-20 minutes, stirring occasionally, until the onions are deeply caramelized and softened. You may need to scrape the bottom of the pot to release any browned bits.
- Once the onions are caramelized, add the sherry (or white wine) to deglaze the pot, scraping up any remaining bits of onion. Then, add the beef broth, thyme, bay leaf, and black pepper. Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully quick release any remaining pressure.
- Remove the bay leaf and taste the soup, adjusting the seasoning if necessary. To serve, ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese. Place the bowls under the broiler for a few minutes until the cheese is melted and bubbly.
Extra Tips:
For added depth of flavor, consider using a mix of different types of onions, such as sweet, red, and yellow. Additionally, you can enhance the richness of the soup by adding a splash of balsamic vinegar or Worcestershire sauce.
If you're preparing this soup in advance, you can store it in the refrigerator and reheat it before serving. Just remember to add the cheese and toast the bread right before serving to guarantee the best texture. Enjoy this timeless classic!
Clam Chowder
Clam chowder is a classic comfort food that warms the soul and tantalizes the taste buds. This creamy, hearty soup is perfect for chilly evenings or any time you're craving something delicious and satisfying. With the convenience of an Instant Pot, you can whip up a wholesome clam chowder in no time, without sacrificing flavor.
This recipe combines tender clams, potatoes, and aromatic vegetables in a rich, creamy broth, making it a must-try dish for any seafood lover. The beauty of using an Instant Pot is that it allows you to build deep flavors quickly while also saving you time on the stovetop.
In this clam chowder recipe, you'll be able to sauté your vegetables, cook the clams, and thicken the soup all in one pot. Serve it with crusty bread or oyster crackers for a delightful meal that's sure to impress your family and friends.
Ingredients:
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups diced potatoes (Yukon gold or red potatoes work well)
- 2 cups clam juice
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, drained (reserve the juice)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Set your Instant Pot to the "Sauté" mode and add the diced bacon. Cook until crispy, then remove and set aside, leaving the drippings in the pot. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, clam juice, reserved clam juice from the canned clams, and dried thyme to the pot. Stir to combine and then close the lid. Set the Instant Pot to "Manual" mode for 8 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- After releasing the pressure, open the lid and stir in the heavy cream and drained clams. Season with salt and pepper to taste. You can use the sauté function again for a few minutes if you want to heat it through, but be careful not to boil it. Serve hot, garnished with crispy bacon and fresh parsley if desired.
Extra Tips:
For an extra depth of flavor, consider adding a splash of white wine when sautéing the onions and garlic. If you prefer a thicker chowder, you can mash a portion of the potatoes once cooked, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the final cooking phase.
Feel free to customize the chowder by adding additional vegetables like corn or celery for added texture and flavor!
Frequently Asked Questions
Can I Freeze Leftover Instant Pot Soups and Stews?
Yes, you can freeze leftover Instant Pot soups and stews! Just let them cool completely, transfer to airtight containers, and store in the freezer. When you're ready, thaw and reheat for a delicious meal.
How Do I Adjust Cooking Times for Frozen Ingredients?
Adjusting cooking times for frozen ingredients is like tuning a musical instrument; you need to find the right balance. Generally, add an extra 10-15 minutes to guarantee everything cooks evenly and thoroughly in your Instant Pot.
What Are Some Gluten-Free Options for These Recipes?
You can easily find gluten-free options by substituting ingredients. Use gluten-free grains like quinoa or rice, swap out regular pasta for gluten-free varieties, and make certain your broth or sauces are labeled gluten-free for safe cooking.
Can I Substitute Vegetable Broth for Chicken Broth?
Think of broth as the foundation of a flavorful house. You can absolutely substitute vegetable broth for chicken broth; it'll add a different, yet delicious, twist to your dish, enhancing its overall depth and character.
How Can I Thicken My Soup or Stew in the Instant Pot?
To thicken your soup or stew in the Instant Pot, you can blend a portion of it, add a cornstarch slurry, or mix in mashed potatoes. Experiment with these methods until you've achieved your desired consistency.
