I’m excited to share with you a collection of mouthwatering Instant Pot soup recipes that are sure to warm your heart and satisfy your taste buds. From hearty vegetable soups to creamy chicken noodle, these recipes are perfect for cozy nights in or for impressing guests at your next dinner party. With the convenience of the Instant Pot, you’ll be able to enjoy delicious homemade soup in a fraction of the time. So grab your apron and get ready to indulge in a bowl of comforting goodness.

Delicious Instant Pot Soup Recipes

Hello there! Are you ready to explore the wonderful world of instant pot soup recipes? I’ve got you covered with a variety of mouthwatering options that will warm your belly and delight your taste buds. Let’s dive in and discover some of my favorite recipes!

1. Classic Chicken Noodle Soup

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 8 oz egg noodles
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, bay leaf, dried thyme, salt, and pepper in the instant pot.
2. Set the instant pot to manual mode and cook on high pressure for 15 minutes.
3. Once the cooking time is complete, naturally release the pressure for 10 minutes, and then manually release the remaining pressure.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Set the instant pot to sauté mode and add the egg noodles. Cook according to the package instructions.
6. Return the shredded chicken to the pot and stir everything together.
7. Serve the soup hot, garnished with fresh parsley.

Tips and variations:

• For added flavor, you can sauté the carrots, celery, and onion before adding them to the instant pot.
• Feel free to add other vegetables such as peas or corn for extra color and nutrients.
• If you prefer a thicker soup, you can stir in a slurry made with cornstarch and water during the sautéing process.

2. Creamy Tomato Basil Soup

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Set the instant pot to sauté mode and heat the olive oil.
2. Add the chopped onion and minced garlic to the pot and sauté until softened.
3. Add the diced tomatoes, tomato paste, vegetable broth, salt, and pepper to the pot.
4. Close and seal the instant pot, then select the soup mode and set the cooking time to 10 minutes.
5. Once the cooking time is complete, carefully release the pressure manually.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the fresh basil leaves and heavy cream.
8. Turn on the sauté mode and heat the soup for a few minutes until hot.
9. Serve the creamy tomato basil soup with a sprinkle of fresh basil leaves on top.

Tips and variations:

• For a dairy-free version, you can substitute coconut milk for the heavy cream.
• Add a pinch of red pepper flakes for a hint of heat.
• Garnish the soup with a drizzle of balsamic glaze for an extra flavor boost.

3. Hearty Vegetable Minestrone Soup

Ingredients:

• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 3 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta, such as ditalini or macaroni
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Set the instant pot to sauté mode and add a splash of olive oil.
2. Sauté the onion, carrots, celery, zucchini, and green beans until slightly softened.
3. Add the minced garlic, diced tomatoes, vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper to the pot.
4. Close and seal the instant pot, then select the soup mode and set the cooking time to 8 minutes.
5. Once the cooking time is complete, naturally release the pressure for 5 minutes, and then manually release the remaining pressure.
6. Add the small pasta to the pot and set the instant pot to sauté mode again.
7. Cook the pasta according to the package instructions or until al dente.
8. Serve the hearty vegetable minestrone soup hot, garnished with grated Parmesan cheese.

Tips and variations:

• Feel free to use any vegetables you have on hand or prefer in this versatile soup.
• You can add a can of white beans or kidney beans for added protein and texture.
• For a heartier version, brown some Italian sausage before adding the vegetables.

4. Spicy Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• Coconut cream for garnish
• Fresh cilantro for garnish

Instructions:

1. Place the cubed butternut squash, chopped onion, minced garlic, vegetable broth, ground cumin, ground cinnamon, cayenne pepper, salt, and pepper in the instant pot.
2. Close and seal the instant pot, then select the soup mode and set the cooking time to 10 minutes.
3. Once the cooking time is complete, manually release the pressure.
4. Use an immersion blender to puree the soup until smooth.
5. Serve the spicy butternut squash soup hot, garnished with a drizzle of coconut cream and fresh cilantro.

Tips and variations:

• Roast the butternut squash cubes in the oven before adding them to the instant pot for a caramelized flavor.
• Add a splash of lime juice for a tangy twist.
• Sprinkle some roasted pumpkin seeds on top for added crunch.

5. Mexican Tortilla Soup

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh cilantro for garnish
• Avocado slices for garnish
• Lime wedges for garnish

Instructions:

1. Place the chicken breasts, chicken broth, chopped onion, minced garlic, diced tomatoes, black beans, frozen corn kernels, ground cumin, chili powder, salt, and pepper in the instant pot.
2. Close and seal the instant pot, then select the soup mode and set the cooking time to 15 minutes.
3. Once the cooking time is complete, manually release the pressure.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Return the shredded chicken to the pot and stir everything together.
6. Serve the Mexican tortilla soup hot, garnished with tortilla strips, fresh cilantro, avocado slices, and lime wedges.

Tips and variations:

• Spice up the soup by adding a diced jalapeño pepper or a pinch of cayenne pepper.
• Top each serving with a dollop of sour cream or Greek yogurt for a creamy finish.
• Squeeze some fresh lime juice over the soup just before serving for a burst of acidity.

6. Creamy Broccoli Cheddar Soup

Ingredients:

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

Instructions:

1. Place the broccoli florets, chopped onion, minced garlic, vegetable broth, salt, and pepper in the instant pot.
2. Close and seal the instant pot, then select the soup mode and set the cooking time to 8 minutes.
3. Once the cooking time is complete, manually release the pressure.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the shredded cheddar cheese and heavy cream until melted and creamy.
6. Serve the creamy broccoli cheddar soup hot with a sprinkle of extra shredded cheese on top.

Tips and variations:

• For added texture, reserve some steamed broccoli florets to stir into the soup after blending.
• Add a pinch of nutmeg or smoked paprika for extra depth of flavor.
• Crumble some cooked bacon on top for a delicious savory twist.

7. Thai Coconut Curry Soup

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves of garlic, minced
• 2 tbsp Thai red curry paste
• 2 tsp fish sauce
• 2 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish
• Chopped peanuts for garnish

Instructions:

1. Place the chicken breasts, chicken broth, coconut milk, sliced bell peppers, sliced onion, minced garlic, Thai red curry paste, fish sauce, and brown sugar in the instant pot.
2. Close and seal the instant pot, then select the soup mode and set the cooking time to 10 minutes.
3. Once the cooking time is complete, manually release the pressure.
4. Remove the chicken breasts from the pot and shred them using two forks.
5. Return the shredded chicken to the pot and stir in the lime juice.
6. Serve the Thai coconut curry soup hot, garnished with fresh cilantro and chopped peanuts.

Tips and variations:

• Customize the level of spiciness by adjusting the amount of Thai red curry paste.
• Add a handful of sliced mushrooms for an earthy flavor.
• Drizzle some sriracha sauce on top for an extra kick of heat.

8. Lentil and Sausage Soup

Ingredients:

• 1 cup dried lentils, rinsed and drained
• 1 lb Italian sausage, casings removed
• 4 cups chicken broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves of garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the instant pot to sauté mode and cook the Italian sausage, breaking it up with a spoon, until browned.
2. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot and sauté until softened.
3. Add the dried lentils, chicken broth, dried oregano, dried thyme, salt, and pepper to the pot.
4. Close and seal the instant pot, then select the soup mode and set the cooking time to 15 minutes.
5. Once the cooking time is complete, manually release the pressure.
6. Serve the lentil and sausage soup hot, garnished with fresh parsley.

Tips and variations:

• Use any type of sausage you prefer, such as spicy Italian or chicken sausage.
• Add some chopped spinach or kale for added color and nutrients.
• Stir in a splash of red wine vinegar before serving for a tangy twist.

9. Italian Wedding Soup

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh parsley, chopped
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup small pasta, such as orzo or acini di pepe
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, and chopped parsley. Mix well.
2. Roll the mixture into small meatballs, about 1 inch in diameter.
3. Set the instant pot to sauté mode and brown the meatballs on all sides. Remove them from the pot and set aside.
4. Add the sliced carrots, sliced celery, chopped onion, and minced garlic to the pot. Sauté until softened.
5. Add the chicken broth, meatballs, small pasta, salt, and pepper to the pot.
6. Close and seal the instant pot, then select the soup mode and set the cooking time to 8 minutes.
7. Once the cooking time is complete, manually release the pressure.
8. Serve the Italian wedding soup hot, garnished with extra grated Parmesan cheese.

Tips and variations:

• Make the meatballs ahead of time and freeze them for a quick and easy weeknight dinner.
• Substitute ground turkey or chicken for a leaner option.
• Add some chopped baby spinach or escarole for added freshness and color.

10. Clam Chowder

Ingredients:

• 4 slices bacon, chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups clam juice
• 1 lb Yukon Gold potatoes, peeled and diced
• 2 cans (10 oz each) minced clams, undrained
• 2 cups heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the instant pot to sauté mode and cook the chopped bacon until crispy. Remove it from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the clam juice and diced potatoes to the pot. Close and seal the instant pot, then select the soup mode and set the cooking time to 5 minutes.
4. Once the cooking time is complete, manually release the pressure.
5. In a separate bowl, whisk together the heavy cream, all-purpose flour, and butter until smooth.
6. Stir the cream mixture into the pot along with the minced clams and their juice.
7. Turn on the sauté mode and heat the soup until thickened.
8. Season the clam chowder with salt and pepper to taste.
9. Serve the clam chowder hot, garnished with crispy bacon and fresh parsley.

Tips and variations:

• Add some diced carrots and celery for extra flavor and texture.
• Sprinkle some Old Bay seasoning on top for a classic seafood twist.
• Serve the clam chowder in a bread bowl for a cozy and comforting presentation.

I hope you enjoy trying out these delicious instant pot soup recipes! They’re perfect for chilly days or whenever you crave a warm and satisfying meal. Bon appétit!