Hey there, fellow soup lover! Picture this: It’s a chilly evening, you’re starving after a long day, and the last thing you want is to slave over the stove for hours. Who has time for that? Enter the Instant Pot – your magical kitchen sidekick that turns simple ingredients into soul-warming soups in a flash. We’re talking 20 recipes here that come together quicker than you can binge an episode of your favorite show. Whether you’re meal-prepping for the week, feeding a picky family, or just craving something cozy without the hassle, these Instant Pot soups are your new best friends. I’ll walk you through each one like we’re swapping secrets in the kitchen, with my honest takes and a dash of wit. Grab your pot, let’s get souping!
1. Classic Chicken Noodle Soup
Ever feel like you need a hug in a bowl? This Instant Pot version delivers that cozy vibe in under 30 minutes, no slow simmering required.
Ingredients
- 1 lb boneless chicken breasts, cubed
- 4 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
Step-by-Step Instructions
- Hit sauté on your Instant Pot and toss in the onion, garlic, carrots, and celery. Cook until they soften, about 3 minutes.
- Add chicken, broth, thyme, salt, and pepper. Seal the lid and pressure cook on high for 8 minutes.
- Quick release, stir in noodles, and let them cook in the residual heat for 5 minutes.
Why You’ll Love It
This soup tastes like grandma’s but without the all-day wait. I once added extra garlic when I had a cold – total game-changer for clearing sinuses. It’s light yet filling, perfect for busy nights.
2. Hearty Beef Stew Soup
Craving something stick-to-your-ribs hearty? This beefy delight packs all the flavor of a slow-cooked stew but zips through in record time.
Ingredients
- 1 lb beef chuck, cut into chunks
- 4 cups beef broth
- 3 potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté beef in the Instant Pot until browned, about 5 minutes. Remove and set aside.
- Add onion and garlic, cook until fragrant. Toss beef back in with broth, veggies, Worcestershire, paprika, salt, and pepper.
- Pressure cook on high for 15 minutes, then natural release for 10.
Why You’ll Love It
The beef melts in your mouth – no tough bites here. I swapped potatoes for sweet potatoes once; it added a subtle sweetness that surprised everyone. Ideal for meal prep, it reheats like a dream.
3. Veggie-Packed Minestrone
Who says healthy can’t be delicious? Load up on veggies with this Italian-inspired soup that bursts with flavor and comes together faster than ordering pizza.
Ingredients
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1/2 cup pasta shells
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté garlic, carrots, celery, and zucchini for 3 minutes.
- Pour in broth, tomatoes, green beans, pasta, seasoning, salt, and pepper.
- Seal and pressure cook on high for 5 minutes, quick release.
Why You’ll Love It
It’s a garden in a bowl, super versatile for whatever veggies you have lurking in the fridge. I threw in spinach last time – wilted perfectly. Great for vegans or anyone dodging meat.
4. Creamy Tomato Basil Soup
Dreaming of grilled cheese’s perfect partner? This velvety soup hits the spot with fresh basil vibes, all in your Instant Pot.
Ingredients
- 2 cans crushed tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- Handful fresh basil, chopped
- 1 tsp sugar
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and garlic until soft.
- Add tomatoes, broth, sugar, salt, and pepper. Pressure cook on high for 10 minutes.
- Quick release, blend smooth, stir in cream and basil.
Why You’ll Love It
So creamy without being heavy – dunk your sandwich and thank me later. I skipped the sugar once; it was too tangy, lesson learned. Pairs amazingly with a busy afternoon.
5. Silky Potato Leek Soup
Fancy a French bistro feel at home? Whip up this smooth soup that screams comfort without the cream overload.
Ingredients
- 4 potatoes, peeled and diced
- 3 leeks, sliced (white parts only)
- 4 cups chicken broth
- 2 garlic cloves, minced
- 1/2 cup milk
- 1 tbsp butter
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté leeks and garlic in butter for 4 minutes.
- Add potatoes, broth, salt, and pepper. Pressure cook on high for 8 minutes.
- Quick release, blend until silky, stir in milk.
Why You’ll Love It
It’s like a warm blanket for your taste buds. I added bacon bits on top once – overkill? Nah, genius. Super quick for weeknights when you want elegance without effort.
6. Spicy Lentil Soup
Need a protein punch? This lentil number spices things up and fills you without weighing you down.
Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Juice of 1 lemon
Step-by-Step Instructions
- Sauté onion, garlic, and carrots for 3 minutes.
- Add lentils, broth, spices, salt, and pepper. Pressure cook on high for 10 minutes.
- Quick release, stir in lemon juice.
Why You’ll Love It
Lentils cook perfectly tender every time – no mushy disasters. I cranked up the chili once; my nose ran, but worth it. Vegan-friendly and budget-savvy, IMO.
7. Sweet Butternut Squash Soup
Fall flavors calling? Roast up this squash soup in your pot for a sweet-savory hit that’s pure autumn magic.
Ingredients
- 1 butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 apple, diced
- 1 tsp cinnamon
- Salt and pepper to taste
- 1/2 cup coconut milk
Step-by-Step Instructions
- Sauté onion, garlic, and apple for 3 minutes.
- Add squash, broth, cinnamon, salt, and pepper. Pressure cook on high for 10 minutes.
- Quick release, blend smooth, mix in coconut milk.
Why You’ll Love It
The apple adds a sneaky sweetness that elevates everything. I tried without coconut milk – too thin, don’t do it. Perfect for cozy nights or impressing guests.
8. Cheesy Broccoli Cheddar Soup
Cheese lovers, unite! Dive into this creamy dream that hides veggies under a blanket of cheddar.
Ingredients
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups shredded cheddar
- 1 cup milk
- 2 tbsp flour
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and garlic, stir in flour for 1 minute.
- Add broccoli, broth, salt, and pepper. Pressure cook on high for 5 minutes.
- Quick release, blend partially, stir in milk and cheese until melted.
Why You’ll Love It
It’s like eating your veggies but with a cheese party. I subbed half the cheddar with pepper jack – spicy kick! Kid-approved and ready in a flash.
9. Rich French Onion Soup
Onion soup without tears? Your Instant Pot caramelizes them fast for that deep, savory goodness.
Ingredients
- 4 onions, sliced thin
- 4 cups beef broth
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- Cheese croutons for topping
Step-by-Step Instructions
- Sauté onions in butter until golden, about 10 minutes.
- Add garlic, broth, thyme, salt, and pepper. Pressure cook on high for 5 minutes.
- Quick release, top with croutons and cheese, broil if desired.
Why You’ll Love It
That deep flavor usually takes forever – not anymore. I skipped the cheese once; big mistake, it’s the star. Elegant yet effortless for date nights.
10. New England Clam Chowder
Seafood cravings? This creamy chowder brings the coast to your kitchen without the long boil.
Ingredients
- 2 cans clams, drained
- 4 cups clam juice or broth
- 3 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 cup heavy cream
- 2 tbsp flour
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and celery, stir in flour.
- Add potatoes, clam juice, clams, salt, and pepper. Pressure cook on high for 8 minutes.
- Quick release, stir in cream.
Why You’ll Love It
Clams stay tender, potatoes creamy – no overcooking. I added corn for sweetness; try it! Cozy for winter, quick for any day.
11. Smoky Split Pea Soup
Ham hock heaven? This pea soup gets smoky and thick in no time, thanks to your pot.
Ingredients
- 1 cup split peas
- 4 cups chicken broth
- 1 ham hock or diced ham
- 2 carrots, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion, garlic, and carrots for 3 minutes.
- Add peas, broth, ham, paprika, salt, and pepper. Pressure cook on high for 15 minutes.
- Natural release, remove ham hock if used, shred meat back in.
Why You’ll Love It
Peas break down perfectly without stirring forever. I went vegetarian once with no ham – still delish, but smokier with meat. Hearty and satisfying.
12. Zesty Chicken Tortilla Soup
Mexican fiesta in a bowl? Crunchy toppings make this soup a party, ready super fast.
Ingredients
- 1 lb chicken breasts
- 4 cups chicken broth
- 1 can diced tomatoes with green chiles
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- Tortilla strips, avocado for topping
- Salt to taste
Step-by-Step Instructions
- Sauté onion and garlic, add chicken, broth, tomatoes, spices, and salt.
- Pressure cook on high for 10 minutes, quick release.
- Shred chicken, top with goodies.
Why You’ll Love It
The spice level is customizable – I amp it up for heat lovers. Toppings make it fun; without them, it’s meh. Great for crowds or leftovers.
13. Earthy Creamy Mushroom Soup
Mushroom mania? Blend this into silky perfection for a gourmet feel without the fuss.
Ingredients
- 1 lb mushrooms, sliced
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup cream
- 1 tsp thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté mushrooms, onion, and garlic until browned.
- Add broth, thyme, salt, and pepper. Pressure cook on high for 5 minutes.
- Quick release, blend smooth, stir in cream.
Why You’ll Love It
Umami bomb that feels fancy. I added sherry once – boozy twist! Veggie-packed and quick for lunch.
14. Vibrant Carrot Ginger Soup
Spice up your veggies? Ginger adds zing to this bright soup, healing and hasty.
Ingredients
- 6 carrots, chopped
- 4 cups vegetable broth
- 1 onion, diced
- 2-inch ginger, grated
- 2 garlic cloves, minced
- 1/2 cup coconut milk
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion, garlic, and ginger for 2 minutes.
- Add carrots, broth, salt, and pepper. Pressure cook on high for 8 minutes.
- Quick release, blend, mix in coconut milk.
Why You’ll Love It
Ginger wakes up the flavors – great for colds. I skipped coconut; too watery. Healthy and zippy 🙂
15. Tuscan White Bean and Kale Soup
Italian countryside calling? Beans and greens make this nutritious without boring.
Ingredients
- 2 cans white beans, drained
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp rosemary
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and garlic, add beans, broth, rosemary, salt, and pepper.
- Pressure cook on high for 5 minutes, quick release.
- Stir in kale until wilted.
Why You’ll Love It
Beans add creaminess naturally. I overdid kale once – bitter overload. Protein-rich for plant-based days.
16. Exotic Thai Coconut Curry Soup
Craving takeout? This curry soup brings Thailand home with creamy coconut vibes.
Ingredients
- 4 cups chicken broth
- 1 can coconut milk
- 1 lb shrimp or chicken
- 2 tbsp red curry paste
- 1 bell pepper, sliced
- 1 onion, chopped
- Juice of 1 lime
- Salt to taste
Step-by-Step Instructions
- Sauté curry paste, onion, and pepper for 3 minutes.
- Add broth, coconut milk, protein, and salt. Pressure cook on high for 5 minutes.
- Quick release, stir in lime.
Why You’ll Love It
Coconut tempers the spice perfectly. I used tofu for veggie version – absorbed flavors well. Exotic yet easy.
17. Indulgent Loaded Baked Potato Soup
Potato lovers, rejoice! All the fixings in soup form, creamy and quick.
Ingredients
- 4 potatoes, diced
- 4 cups chicken broth
- 1 onion, chopped
- 1 cup sour cream
- 1/2 cup bacon bits
- 1 cup cheddar, shredded
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion, add potatoes, broth, salt, and pepper.
- Pressure cook on high for 10 minutes, quick release.
- Mash slightly, stir in sour cream, cheese, and bacon.
Why You’ll Love It
Like a loaded spud but slurpable. I cut bacon for health – missed the crunch. Comfort food at its fastest.
18. Meaty Italian Wedding Soup
Wedding bells for flavors? Meatballs and greens tie the knot in this classic.
Ingredients
- 1 lb ground turkey for meatballs
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1/2 cup orzo
- 1 onion, diced
- 2 garlic cloves, minced
- 1 egg for meatballs
- Salt and pepper to taste
Step-by-Step Instructions
- Mix turkey, egg, salt, pepper; form meatballs. Sauté onion and garlic.
- Add broth, meatballs, orzo. Pressure cook on high for 6 minutes.
- Quick release, stir in spinach.
Why You’ll Love It
Meatballs stay juicy. I used beef – richer taste. Light yet filling, FYI.
19. Sweet Corn Chowder
Summer in a bowl? Corn shines in this creamy soup, fresh and fast.
Ingredients
- 4 cups corn kernels
- 4 cups vegetable broth
- 1 onion, chopped
- 2 potatoes, diced
- 1 cup milk
- 2 garlic cloves, minced
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and garlic, add corn, potatoes, broth, salt, and pepper.
- Pressure cook on high for 8 minutes, quick release.
- Blend half, stir in milk.
Why You’ll Love It
Corn’s sweetness pops. I added peppers for color – vibrant! Seasonal delight anytime.
20. Spiced Pumpkin Soup
Pumpkin spice life? This soup warms you with fall spices, silky and swift.
Ingredients
- 1 can pumpkin puree
- 4 cups vegetable broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp nutmeg
- 1/2 cup cream
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion and garlic.
- Add pumpkin, broth, nutmeg, salt, and pepper. Pressure cook on high for 5 minutes.
- Quick release, blend, stir in cream.
Why You’ll Love It
Nutmeg adds warmth without overwhelming. I tried maple syrup drizzle – too sweet :/. Holiday-ready in minutes.
