Venture into the world of effortless comfort food with these 18 Instant Pot soup recipes! Perfect for busy weeknights or cozy weekends, each hearty bowl promises warmth and flavor in minutes. Whether you’re craving classic chicken noodle or something adventurous, you’ll find inspiration here. Let’s dive into these delicious, time-saving soups that will become your new go-to favorites!
Creamy Chicken and Wild Rice Instant Pot Soup
Whip up this cozy classic in record time. Your Instant Pot transforms humble ingredients into a velvety, soul-warming masterpiece. This one-pot wonder delivers restaurant-quality comfort with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, cut into ¼-inch slices
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, crushed
– 6 cups low-sodium chicken stock
– 1 cup wild rice blend, rinsed
– 1 cup heavy cream
– ½ cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Pat the chicken thighs completely dry with paper towels, then season all sides with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper.
3. Sear the chicken thighs in the hot oil until deeply golden brown on both sides, about 4-5 minutes per side. Transfer to a clean plate. (Tip: Do not overcrowd the pot; sear in batches if necessary for optimal browning.)
4. Add the diced onion, carrot rounds, and celery slices to the pot. Sauté, stirring frequently, until the vegetables have softened and the onions are translucent, about 5 minutes.
5. Add the minced garlic, dried thyme, and crushed rosemary. Sauté until fragrant, about 30 seconds.
6. Sprinkle the all-purpose flour over the vegetable mixture. Cook, stirring constantly, for 1 full minute to form a roux and cook out the raw flour taste.
7. Gradually pour in the chicken stock while whisking continuously to prevent lumps from forming.
8. Return the seared chicken thighs and any accumulated juices to the pot. Add the rinsed wild rice blend and the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 15 minutes. (Tip: For a more tender bite, use a quick-release for the pressure; a natural release can make the rice slightly softer.)
10. Once the pressure has released, carefully remove the lid. Transfer the chicken thighs to a cutting board and use two forks to shred the meat into bite-sized pieces.
11. Select the “Sauté” function again on a “Low” setting. Stir the shredded chicken back into the soup.
12. Add the unsalted butter and heavy cream. Simmer gently, stirring occasionally, for 3-4 minutes until the soup is heated through and slightly thickened. (Tip: Do not let the soup boil after adding the cream to prevent curdling.)
13. Remove the pot from the heat. Stir in the chopped fresh parsley.
A luscious, creamy broth clings to every forkful of tender chicken and nutty wild rice. The aromatic herbs and fresh parsley cut through the richness perfectly. Serve it piping hot in deep bowls, perhaps with a crusty baguette for dipping, or garnish with a dollop of crème fraîche and extra cracked pepper for an elegant touch.
Vegan Lentil and Vegetable Instant Pot Stew
Whip up this hearty vegan stew in your Instant Pot for a fuss-free meal that’s packed with protein and veggies. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and cut into ½-inch rounds
– 2 stalks celery, cut into ½-inch pieces
– 1 cup dried brown lentils, rinsed and drained
– 4 cups low-sodium vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 teaspoons smoked paprika
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 cups chopped kale, stems removed
– 1 tablespoon apple cider vinegar
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the carrot rounds and celery pieces, sautéing for 3 minutes to soften slightly.
5. Pour in the rinsed brown lentils, ensuring they are evenly distributed.
6. Add the low-sodium vegetable broth, scraping the bottom of the pot to deglaze any browned bits.
7. Stir in the undrained fire-roasted diced tomatoes, smoked paprika, dried thyme, bay leaf, fine sea salt, and freshly ground black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Remove the bay leaf and discard.
11. Stir in the chopped kale and apple cider vinegar, letting the residual heat wilt the kale for 2-3 minutes.
12. Taste and adjust seasoning if necessary, but avoid over-salting as flavors will concentrate upon standing.
Unbelievably tender lentils meld with smoky paprika and tangy vinegar in this stew, creating a velvety, broth-rich texture. Serve it over creamy polenta or with a crusty whole-grain bread for a satisfying, plant-based dinner that reheats beautifully for leftovers.
Zesty Tortilla Chicken Instant Pot Soup
Viral-worthy comfort just got a major upgrade. This Zesty Tortilla Chicken Instant Pot Soup delivers bold flavor with minimal effort—dump, set, and devour in under an hour. Forget bland broths; we’re layering textures and spices for a bowl that’s both hearty and refreshing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1/4 cup fresh lime juice
– 1/4 cup fresh cilantro, chopped
– 6 corn tortillas, cut into 1/2-inch strips
– 1 avocado, diced
– 1/2 cup crumbled cotija cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp avocado oil until shimmering, about 2 minutes.
2. Season 1.5 lbs boneless, skinless chicken thighs with kosher salt and freshly ground black pepper, then sear for 3–4 minutes per side until golden brown; remove and set aside.
3. Add 1 large finely diced yellow onion to the pot and cook, stirring frequently, for 4 minutes until translucent.
4. Stir in 3 cloves minced garlic, 1 finely chopped seeded jalapeño, 1 tbsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
5. Deglaze the pot with 1/2 cup low-sodium chicken broth, scraping up any browned bits from the bottom.
6. Return the seared chicken thighs to the pot along with the remaining 3.5 cups chicken broth, 1 can undrained fire-roasted diced tomatoes, 1 can rinsed and drained black beans, and 1 cup frozen corn kernels.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes; allow a 10-minute natural release before quick-releasing any remaining pressure.
8. Carefully remove the chicken thighs, shred them with two forks, and return the meat to the pot.
9. Stir in 1/4 cup fresh lime juice and 1/4 cup chopped fresh cilantro; adjust seasoning with kosher salt and freshly ground black pepper if needed.
10. Ladle the soup into bowls and top each serving with 6 corn tortilla strips cut into 1/2-inch pieces, 1 diced avocado, and 1/2 cup crumbled cotija cheese.
Layers of tender shredded chicken, creamy beans, and sweet corn swim in a smoky, tangy broth that’s brightened by fresh lime. The crisp tortilla strips add a satisfying crunch, while the cool avocado and salty cotija cheese balance the heat perfectly. For a fun twist, serve it with extra lime wedges and a dollop of crema for dipping the tortilla strips directly into the bowl.
Butternut Squash and Apple Instant Pot Bisque
Kick off autumn with this velvety bisque that blends sweet butternut squash and tart apples in under 30 minutes. Transform humble ingredients into a silky, restaurant-worthy soup with your Instant Pot. Ditch the stove—this one-pot wonder delivers deep, caramelized flavor with zero fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
– 2 large Granny Smith apples, peeled, cored, and chopped
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon freshly grated nutmeg
– ½ teaspoon ground cinnamon
– Kosher salt and freshly cracked black pepper, to season
– ¼ cup crème fraîche, for garnish
– 2 tablespoons chopped fresh chives, for garnish
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of clarified butter until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, 4–5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, to avoid burning.
4. Add 3 pounds of cubed butternut squash and 2 chopped Granny Smith apples to the pot, tossing to coat in the butter mixture.
5. Pour in 4 cups of low-sodium vegetable broth, ensuring all ingredients are submerged.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
8. Using an immersion blender, purée the mixture directly in the pot until completely smooth and velvety, about 2–3 minutes.
9. Stir in 1 cup of heavy cream, 1 teaspoon of freshly grated nutmeg, and ½ teaspoon of ground cinnamon until fully incorporated.
10. Season generously with kosher salt and freshly cracked black pepper, tasting and adjusting as needed.
11. Ladle the bisque into bowls and garnish each serving with a dollop of crème fraîche and a sprinkle of chopped fresh chives.
Heavenly in texture, this bisque boasts a luxurious creaminess balanced by the bright acidity of apples. Serve it warm with crusty sourdough for dipping, or chill it slightly for a refreshing twist—either way, it’s a fall staple that impresses with minimal effort.
Classic Italian Wedding Instant Pot Soup
Hear that? It’s your Instant Pot begging to make this soul-warming Classic Italian Wedding Soup. Forget hours of simmering—this version delivers deep, savory flavor in a fraction of the time. Get ready to impress with minimal effort and maximum comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 pound ground Italian sausage (mild or hot)
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and cut into ¼-inch rounds
– 3 celery stalks, finely chopped
– 4 garlic cloves, minced
– 8 cups low-sodium chicken stock
– 1 Parmesan rind (about 2 inches)
– 1 cup dried acini di pepe pasta
– 10 ounces fresh baby spinach
– 2 large pasture-raised eggs, lightly beaten
– ½ cup finely grated Parmigiano-Reggiano cheese, plus more for serving
– Kosher salt and freshly cracked black pepper
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 pound of ground Italian sausage. Cook, breaking it into small crumbles with a wooden spoon, until browned and no pink remains, about 5-7 minutes. Tip: Browning the sausage fully builds a flavorful fond on the pot’s bottom.
3. Incorporate 1 finely diced large yellow onion, 3 carrots cut into rounds, and 3 finely chopped celery stalks. Sauté, stirring frequently, until the vegetables soften and the onions turn translucent, about 5 minutes.
4. Add 4 minced garlic cloves and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Pour in 8 cups of low-sodium chicken stock, scraping the bottom of the pot with your spoon to release any browned bits.
6. Submerge 1 Parmesan rind into the liquid. Tip: The rind adds a subtle, savory umami depth as it simmers.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes. Once complete, perform a quick release by carefully turning the valve to “Venting.”
8. Select “Sauté” again. Stir in 1 cup of dried acini di pepe pasta. Simmer, uncovered, until the pasta is al dente, about 8-10 minutes, stirring occasionally.
9. Turn off the heat. Immediately stir in 10 ounces of fresh baby spinach until just wilted, about 1 minute.
10. While stirring the soup in a steady circular motion, slowly drizzle in 2 lightly beaten large pasture-raised eggs to form delicate ribbons. Tip: Constant stirring prevents the eggs from scrambling.
11. Remove and discard the Parmesan rind. Stir in ½ cup of finely grated Parmigiano-Reggiano cheese until melted.
12. Season the soup with kosher salt and freshly cracked black pepper to your preference.
Buttery, tender meatballs and savory broth come together in this hearty, one-pot wonder. The silky egg ribbons and wilted spinach create a luxurious texture against the al dente pasta. For a creative twist, serve it with a drizzle of chili oil and crusty, grilled garlic bread for dipping.
Spicy Black Bean and Corn Instant Pot Chowder
Outsmart your weeknight dinner rut with this bold, brothy chowder. Sauté aromatics, dump pantry staples, and pressure-cook your way to a smoky, spicy bowl in under 30 minutes. Garnish with creamy avocado and fresh cilantro for a restaurant-worthy finish.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 jalapeño pepper, seeds removed and finely minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (15-ounce) can fire-roasted corn kernels, drained
– 4 cups low-sodium vegetable broth
– 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 large ripe avocado, diced
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges
Instructions
1. Select the “Sauté” function on a 6-quart Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 4–5 minutes.
3. Stir in the minced garlic and minced jalapeño pepper; cook until fragrant, about 1 minute.
4. Add the ground cumin and smoked paprika, toasting the spices while stirring constantly for 30 seconds to deepen their flavor.
5. Pour in the low-sodium vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this builds a richer base.
6. Add the drained and rinsed black beans, drained fire-roasted corn kernels, and the undrained can of diced tomatoes with green chilies.
7. Season with the fine sea salt and freshly cracked black pepper, stirring to combine all ingredients.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
9. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Ladle the chowder into bowls and top each serving with diced ripe avocado and roughly chopped fresh cilantro leaves.
11. Serve immediately with lime wedges on the side for squeezing over the top.
This chowder boasts a velvety, brothy texture with a smoky backbone from the fire-roasted corn and paprika. The diced avocado melts slightly into the heat, adding a cool, creamy contrast to the spicy kick. Try serving it in hollowed-out bread bowls for a fun, interactive meal that soaks up every last drop.
Tomato Basil Instant Pot Soup with Ricotta Dumplings
Elevate your soup game with this creamy tomato basil masterpiece. Blitz fresh tomatoes with aromatic basil in your Instant Pot, then drop fluffy ricotta dumplings directly into the simmering broth for a restaurant-worthy meal in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 pounds ripe Roma tomatoes, cored and quartered
- 4 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, packed, plus extra for garnish
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 cup whole-milk ricotta cheese, well-drained
- 1 large pasture-raised egg, lightly beaten
- ½ cup finely grated Parmigiano-Reggiano cheese
- ⅓ cup all-purpose flour
- ¼ teaspoon freshly grated nutmeg
Instructions
- Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
- Add the finely diced yellow onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
- Add the quartered Roma tomatoes, vegetable broth, packed fresh basil leaves, fine sea salt, and cracked black pepper to the pot.
- Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
- While the soup cooks, prepare the dumpling mixture: In a medium bowl, combine the well-drained ricotta cheese, lightly beaten pasture-raised egg, finely grated Parmigiano-Reggiano, all-purpose flour, and freshly grated nutmeg until just incorporated. Tip: Do not overmix to keep the dumplings tender.
- Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid and use an immersion blender to purée the soup until completely smooth. Tip: For a velvety texture, blend for a full 60 seconds.
- Select the “Sauté” function again and bring the soup to a gentle simmer.
- Using two spoons, form heaping tablespoon-sized portions of the ricotta mixture and gently drop them into the simmering soup. Tip: Space the dumplings evenly to prevent sticking.
- Cover the pot with a glass lid (or the Instant Pot lid set to “Venting”) and let the dumplings poach for 5-7 minutes, until they float to the surface and are firm to the touch.
- Ladle the soup into bowls, ensuring each serving gets several dumplings.
Zesty tomato broth cradles impossibly light, cloud-like dumplings that melt on the tongue. For a stunning presentation, finish each bowl with a drizzle of high-quality olive oil and a chiffonade of fresh basil. The contrast between the vibrant, herbaceous soup and the rich, cheesy dumplings creates a deeply satisfying comfort food experience.
Ginger Carrot and Sweet Potato Instant Pot Puree
Need a vibrant, velvety side dish that practically cooks itself? This ginger-spiked puree transforms humble roots into a silky-smooth sensation. Dump everything in your Instant Pot and let the magic happen.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
– 3 medium carrots (about 0.75 lb), peeled and cut into 1-inch rounds
– 1 tablespoon freshly grated ginger root
– 2 tablespoons unsalted butter
– 1 cup low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Combine the sweet potato cubes, carrot rounds, grated ginger, unsalted butter, and vegetable broth in the Instant Pot insert.
2. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 8 minutes at high pressure.
3. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
4. Transfer the cooked vegetables and cooking liquid to a high-speed blender or food processor.
5. Add the heavy cream, kosher salt, and black pepper to the blender.
6. Blend on high speed for 60-90 seconds until completely smooth and velvety, scraping down the sides as needed.
7. Taste and adjust seasoning with additional salt if desired, but avoid over-blending to prevent the puree from becoming gummy.
8. Serve immediately while warm, or transfer to an airtight container and refrigerate for up to 3 days.
Outrageously smooth with a subtle kick from the ginger, this puree boasts a vibrant orange hue and luxurious mouthfeel. Swirl it under roasted chicken or use it as a sophisticated base for grain bowls—the creamy texture holds beautifully when reheated gently on the stovetop.
Loaded Potato and Cheddar Instant Pot Soup
Ditch the takeout menus—this creamy, cheesy soup delivers restaurant-quality comfort in under an hour. Loaded with crispy bacon, sharp cheddar, and fluffy potatoes, it’s the ultimate cozy meal that practically makes itself in your Instant Pot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 2 cups sharp white cheddar cheese, freshly grated
– 1/2 cup sour cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– Kosher salt, as needed
– Fresh chives, finely chopped for garnish
Instructions
1. Select the “Sauté” function on your Instant Pot and add the diced bacon. Cook for 8–10 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
2. Add the unsalted butter to the bacon fat, then stir in the finely diced onion. Sauté for 5–7 minutes, until the onion is translucent and lightly caramelized.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to burn it, as this can turn bitter.
4. Add the cubed russet potatoes, low-sodium chicken stock, smoked paprika, freshly ground black pepper, and cayenne pepper to the pot. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure. Tip: A natural release helps the potatoes absorb flavors without becoming mushy.
6. Use an immersion blender to purée about half of the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, purée until smooth, and return it to the pot.
7. Stir in the heavy cream and freshly grated sharp white cheddar cheese until the cheese is fully melted and the soup is creamy. Tip: Adding cheese off the heat prevents it from separating or becoming grainy.
8. Mix in the sour cream and reserved crispy bacon, then season with kosher salt to taste. Heat gently on the “Keep Warm” setting for 2–3 minutes, if needed, but do not boil.
9. Ladle the soup into bowls and garnish with finely chopped fresh chives. Tip: For extra richness, top with additional grated cheddar or a dollop of sour cream.
Nothing beats the velvety texture punctuated by tender potato chunks and smoky bacon bits. The sharp cheddar adds a tangy depth that balances the creaminess, making it ideal for dunking crusty artisan bread or topping with extra crispy bacon for a hearty finish.
Vietnamese Pho Instant Pot Soup with Beef
Tired of waiting hours for pho? This Instant Pot version delivers deep, aromatic broth and tender beef in under an hour. Grab your pressure cooker and let’s build flavor fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef chuck roast, thinly sliced against the grain
– 8 cups beef bone broth
– 1 large yellow onion, halved and charred
– 4-inch piece fresh ginger root, sliced and charred
– 3 whole star anise pods
– 1 cinnamon stick
– 4 whole cloves
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 8 oz dried rice noodles (banh pho)
– Fresh garnishes: Thai basil leaves, bean sprouts, lime wedges, thinly sliced jalapeño, cilantro sprigs
Instructions
1. Set your Instant Pot to “Sauté” on high. Char the onion halves and ginger slices directly in the pot for 5–7 minutes until blackened spots appear, releasing their essential oils.
2. Add the beef bone broth, star anise, cinnamon stick, cloves, fish sauce, and granulated sugar to the pot. Tip: Toasting whole spices briefly in a dry pan beforehand intensifies their aroma.
3. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 30 minutes. Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
4. While the broth cooks, soak the dried rice noodles in hot water for 15 minutes until pliable but not fully soft. Drain and set aside.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the broth to the Instant Pot on “Sauté” and bring to a simmer.
6. Add the thinly sliced beef chuck roast to the simmering broth. Cook for 2–3 minutes until the beef is just tender and no longer pink. Tip: Slice the beef partially frozen for paper-thin, even cuts.
7. Divide the soaked rice noodles among four bowls. Ladle the hot broth and beef over the noodles. Tip: For an extra-clear broth, skim any foam during simmering with a slotted spoon.
8. Serve immediately with fresh garnishes arranged on a separate plate for customizing.
Fragrant star anise and cinnamon infuse the rich broth, while the beef stays remarkably tender. The rice noodles soak up every savory drop, creating a slurp-worthy texture. For a twist, top with a fried egg or stir in a spoonful of chili crisp for added heat.
Hearty Minestrone Instant Pot Soup with Pesto
Whip up a cozy, veggie-packed meal in minutes with this Instant Pot wonder. This hearty minestrone gets a vibrant lift from a swirl of fresh pesto—perfect for busy weeknights or lazy Sundays.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and diced into ½-inch pieces
– 2 stalks celery, diced into ½-inch pieces
– 1 (14.5-ounce) can diced tomatoes, with juices
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup small pasta shells
– 4 cups vegetable broth
– 2 cups fresh baby spinach
– ½ cup prepared basil pesto
– Kosher salt and freshly ground black pepper, for seasoning
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and sauté until translucent, 4–5 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 3 minutes to soften slightly.
5. Pour in 1 can of diced tomatoes with juices and 4 cups of vegetable broth, scraping the bottom to deglaze any browned bits.
6. Stir in 1 can of drained cannellini beans and 1 cup of small pasta shells.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
8. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting.”
9. Open the lid and stir in 2 cups of fresh baby spinach until wilted, about 1 minute.
10. Season generously with kosher salt and freshly ground black pepper to taste.
11. Ladle the soup into bowls and swirl ½ cup of prepared basil pesto into each serving.
Makes a satisfyingly chunky soup with tender vegetables and perfectly al dente pasta. The pesto adds a bright, herbaceous note that cuts through the rich broth beautifully. For a fun twist, serve with grilled garlic bread or top with a sprinkle of grated Parmesan cheese.
Coconut Curry Butternut Squash Instant Pot Bisque
A velvety bisque that transforms humble butternut squash into a luxurious, aromatic meal in under an hour. This Instant Pot creation melds sweet squash with fragrant curry spices and rich coconut milk for a comforting yet sophisticated bowl. Get ready to impress with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
– 1 tablespoon clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 4 cups low-sodium vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup fresh cilantro leaves, finely chopped
– Kosher salt, to season
Instructions
1. Set your Instant Pot to “Sauté” mode and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of clarified butter to the pot and swirl to coat the bottom evenly.
3. Sauté 1 finely diced yellow onion for 4–5 minutes, stirring frequently, until translucent and fragrant.
4. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for 1 minute until aromatic.
5. Add 2 tablespoons of red curry paste, 1 teaspoon of ground turmeric, and 1/2 teaspoon of ground cumin, toasting the spices for 30 seconds to deepen their flavors.
6. Incorporate 2 pounds of cubed butternut squash, tossing to coat thoroughly with the spice mixture.
7. Pour in 4 cups of low-sodium vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
9. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
10. Using an immersion blender, purée the mixture directly in the pot until completely smooth and velvety, about 2–3 minutes.
11. Stir in 1 can of full-fat coconut milk and 1 tablespoon of freshly squeezed lime juice until fully incorporated.
12. Season with kosher salt to taste, starting with 1/2 teaspoon and adjusting as needed.
13. Ladle the bisque into bowls and garnish with 1/4 cup of finely chopped fresh cilantro leaves.
Luxuriously creamy with a subtle sweetness from the squash, this bisque balances earthy turmeric and warm cumin with the bright heat of red curry paste. The coconut milk adds a rich, silky texture that clings to the spoon, while a hint of lime juice cuts through the richness for a refreshing finish. Serve it topped with extra cilantro, a drizzle of coconut milk, or alongside crusty bread for dipping into every last drop.
Sundried Tomato and Basil Instant Pot Tortellini Soup
Kickstart your weeknight dinner with this vibrant, hands-off soup that’s ready in a flash. Packed with rich sundried tomato flavor and fragrant basil, it’s a cozy hug in a bowl. Let your Instant Pot do the heavy lifting while you relax.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (8-ounce) jar oil-packed sundried tomatoes, drained and thinly sliced
– 4 cups low-sodium vegetable broth
– 1 (9-ounce) package fresh cheese tortellini
– 1 (5-ounce) package fresh baby spinach
– ½ cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, chiffonaded
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté until translucent and softened, about 4 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, to avoid burning.
4. Incorporate 1 jar of thinly sliced, oil-packed sundried tomatoes and cook for 1 minute to intensify their flavor.
5. Pour in 4 cups low-sodium vegetable broth, scraping the bottom of the pot to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
7. Once cooking completes, perform a quick release by carefully turning the valve to “Venting.”
8. Open the lid and stir in 1 package fresh cheese tortellini, ensuring they are fully submerged.
9. Select “Sauté” again and cook until the tortellini are tender and floating, about 3–4 minutes, stirring gently to prevent sticking.
10. Fold in 1 package fresh baby spinach and cook just until wilted, about 1 minute.
11. Turn off the Instant Pot and stir in ½ cup heavy cream and ¼ cup freshly grated Parmigiano-Reggiano cheese until fully incorporated.
12. Season with kosher salt and freshly ground black pepper to taste.
13. Ladle the soup into bowls and garnish with ¼ cup chiffonaded fresh basil leaves.
Unbelievably creamy and bursting with umami from the sundried tomatoes, this soup features tender tortellini and wilted spinach in every spoonful. Serve it with crusty garlic bread for dipping, or top with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil for an elevated touch.
French Onion Instant Pot Soup with Gruyere Croutons
Just when you thought French onion soup couldn’t get easier—enter the Instant Pot. Jam-packed with caramelized sweetness and topped with melty Gruyere croutons, this version delivers restaurant-quality depth in under an hour. Forget the all-day simmer; we’re unlocking deep flavor fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 3 large yellow onions, thinly sliced into half-moons
- 2 tablespoons clarified butter
- 1 teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups beef bone broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 4 slices sourdough bread, cut 1-inch thick
- 1 cup Gruyère cheese, freshly grated
- Kosher salt and freshly cracked black pepper
Instructions
- Set your Instant Pot to “Sauté” on high heat and melt the clarified butter.
- Add the thinly sliced onions and granulated sugar; season generously with kosher salt and freshly cracked black pepper.
- Sauté the onions for 15–20 minutes, stirring frequently, until they turn a deep golden-brown and reduce significantly in volume.
- Sprinkle the all-purpose flour over the caramelized onions and cook for 1 minute, stirring constantly to coat.
- Deglaze the pot by pouring in the dry white wine, scraping the bottom vigorously to lift any browned bits.
- Add the beef bone broth, fresh thyme sprigs, bay leaf, and Worcestershire sauce to the pot.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- While the soup cooks, preheat your oven’s broiler to 500°F and place a rack 6 inches from the heat source.
- Arrange the sourdough bread slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden and crisp.
- Remove the thyme sprigs and bay leaf from the finished soup; adjust seasoning with salt and pepper if needed.
- Ladle the hot soup into four oven-safe bowls, filling them three-quarters full.
- Top each bowl with one toasted sourdough crouton and evenly distribute the freshly grated Gruyère cheese over the bread.
- Place the bowls on the baking sheet and broil for 2–3 minutes, watching closely, until the cheese is completely melted and bubbly with golden spots.
- Serve immediately, cautioning that the bowls are extremely hot.
That rich, savory broth clings to every strand of onion, creating a velvety base that’s both hearty and refined. The Gruyère forms a stretchy, nutty blanket over the crisp crouton, which softens just enough to soak up the soup without disintegrating. Try serving it alongside a simple frisée salad dressed in a sharp vinaigrette to cut through the richness.
Conclusion
Ultimately, these 18 Instant Pot soups are your ticket to cozy, hearty meals with minimal fuss. We hope you find a new family favorite! Give one a try, leave a comment to tell us which you loved, and don’t forget to share this roundup on Pinterest to spread the warmth. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
