Benefits of Using Instant Pot for Soup:Why choose the Instant Pot for making soup? Here’s why:Time-Saving Wonder:The Instant Pot is a game-changer in the kitchen. It cooks soups in a fraction of the time it would take with traditional methods. Say goodbye to long simmering hours and hello to quick and satisfying soups.

One-Pot Convenience:With the Instant Pot, you can sauté, simmer, and serve all in one pot. That means less cleanup and more time to enjoy your meal. It’s like a magic cauldron that does it all.

Personal Experience:I can’t overstate the love I have for my Instant Pot. It has made my cooking life easier and more enjoyable. The speed and convenience it offers are unmatched. Plus, the soups that come out of it are consistently tasty.

Classic Instant Pot Chicken Noodle Soup

Ingredients

• 2 chicken breasts
• 8 cups of chicken broth
• 2 cups of chopped carrots
• 2 cups of chopped celery
• 1 cup of chopped onion
• 2 cups of egg noodles
• Salt and pepper to taste

Fresh parsley for garnish

Directions

Prepare the Ingredients:Dice the chicken breasts into bite-sized pieces.
Chop the onion, carrots, celery, and garlic.

Sauté Chicken and Aromatics:Set your Instant Pot to the “Sauté” mode.
Heat olive oil and add the diced chicken pieces.
Cook until they’re no longer pink. Set them aside.
In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until they become tender and fragrant.

Combine Broth and Spices:Return the cooked chicken to the pot.
Add thyme, bay leaves, salt, and pepper. Stir to infuse the flavors.

Add Liquid:Pour in the chicken broth and water, creating a flavorful base for your soup.

Pressure Cook:Close the Instant Pot lid, set it to “Manual” or “Pressure Cook,” and cook for 5 minutes.

Quick Release:After the cooking cycle, perform a quick pressure release.

Add Noodles:Open the Instant Pot, and add the egg noodles. They will cook in the residual heat.

Serve and Garnish:Ladle your Classic Instant Pot Chicken Noodle Soup into bowls.
If desired, garnish with fresh parsley and a squeeze of lemon juice for extra freshness.

Savor the Classic Comfort:Your Classic Instant Pot Chicken Noodle Soup is ready to be savored. It’s the ultimate bowl of comfort on any day.

Instructions

Place the chicken breasts, chicken broth, carrots, celery, and onion in the Instant Pot.

Close the lid and set it to manual high pressure for 10 minutes.

After cooking, perform a quick pressure release.

Open the lid, shred the chicken, and add egg noodles.

Close the lid again and cook for an additional 4 minutes on manual high pressure.

Serve hot, garnished with fresh parsley.

This classic chicken noodle soup is the ultimate comfort food. It’s a hug in a bowl, perfect for those chilly evenings or when you’re feeling under the weather.

Creamy Tomato Basil Soup – A Comforting Delight

Ingredients

• 4 cups of canned crushed tomatoes
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1/4 cup of fresh basil leaves
• 1/4 cup of butter
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Directions

Prepare the Ingredients:If using fresh tomatoes, blanch them, peel, and chop them. If using canned tomatoes, drain them.
Dice the onion and garlic.
Roughly chop the fresh basil leaves.

Sauté Onion and Garlic:In a large pot, heat the olive oil and butter over medium heat.
Add the diced onion and garlic. Sauté until they become tender and fragrant.

Add Tomatoes:Add the chopped or canned tomatoes to the pot. Stir and cook for a few minutes.

Simmer with Broth:Pour in the vegetable broth. Allow the mixture to simmer for about 20 minutes to let the flavors meld.

Blend to Smoothness:Use an immersion blender or transfer the soup to a regular blender to puree until smooth.

Return to Heat:Return the blended soup to the pot over low heat.

Incorporate Cream:Stir in the heavy cream, creating a luscious and creamy texture.

Season and Garnish:Season the soup with salt, pepper, and sugar (if desired).
If you wish, garnish each serving with fresh basil leaves, croutons, and a sprinkle of shredded Parmesan cheese.

Savor the Comforting Delight:Your Creamy Tomato Basil Soup is ready to be savored. It’s the ultimate bowl of comfort on any day.

Instructions

Place crushed tomatoes, chicken broth, heavy cream, basil leaves, butter, and minced garlic in the Instant Pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, allow a natural pressure release.

Open the lid, blend the soup until smooth.

Serve hot, garnished with grated Parmesan cheese.

Creamy tomato basil soup is a comforting delight. It’s like a warm hug for your taste buds, perfect for a cozy night in.

Spicy Instant Pot Chili

Ingredients

• 1 pound of ground beef
• 2 cans of kidney beans
• 1 can of diced tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of chili powder
• Salt and pepper to taste
• Grated cheddar cheese for garnish

Directions

Prepare the Ingredients:Dice the onion, bell pepper, and jalapeño peppers.
Mince the garlic.

Sauté Beef and Aromatics:Set your Instant Pot to the “Sauté” mode.
Heat olive oil and add the ground beef. Cook until it’s browned. Set it aside.
In the same pot, add the diced onion, bell pepper, jalapeño peppers, and minced garlic. Sauté until they become tender and fragrant.

Spice it Up:Return the cooked beef to the pot.
Sprinkle chili powder, cumin, paprika, cayenne pepper, salt, and pepper over the ingredients. Stir to evenly coat them with the fiery spices.

Add Beans and Tomatoes:Combine the kidney beans, black beans, and diced tomatoes (with their juice) in the pot. Mix everything together.

Pour Beef Broth:Add the beef broth to the pot, creating a flavorful base for your chili.

Pressure Cook:Close the Instant Pot lid, set it to “Manual” or “Pressure Cook,” and cook for 10 minutes.

Quick Release:After the cooking cycle, perform a quick pressure release.

Serve and Garnish:Ladle your Spicy Instant Pot Chili into bowls.
If desired, garnish with a dollop of sour cream, a sprinkle of shredded cheese, and some sliced jalapeños for extra heat and flavor.

Enjoy the Fiery Feast:Your Spicy Instant Pot Chili is ready to be savored. It’s a bold and fiery bowl of flavor.

Instructions

Set the Instant Pot to sauté mode, add the ground beef, and cook until browned.

Add the chopped onion and minced garlic, sauté for a few minutes.

Stir in kidney beans, diced tomatoes, chili powder, salt, and pepper.

Close the lid and set it to manual high pressure for 10 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with grated cheddar cheese.

This spicy Instant Pot chili is a flavor explosion. It’s the perfect dish for those who like a little heat in their meal.

Vegetarian Lentil Soup – Wholesome Goodness

Ingredients

• 2 cups of dried green lentils
• 8 cups of vegetable broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• Salt and pepper to taste
• Fresh lemon wedges for garnish

Directions

Prepare the Lentils:Rinse the brown lentils under cold water and set them aside.

Prepare the Ingredients:Dice the onion, carrots, celery, and garlic.
Chop the tomato.
If using fresh spinach, chop it; if using frozen, set it aside to thaw.

Sauté Vegetables:In a large pot, heat olive oil over medium heat.
Add the diced onion, carrots, celery, and garlic. Sauté until they become tender and fragrant.

Add Lentils and Spices:Stir in the brown lentils, cumin, paprika, turmeric, salt, and pepper. Coat them evenly with the aromatic spices.

Pour in Vegetable Broth:Add the vegetable broth to the pot, creating a flavorful base for your soup.

Simmer with Tomato:Add the chopped tomato to the pot. Allow the soup to simmer for about 25-30 minutes, or until the lentils are tender.

Incorporate Spinach:If using fresh spinach, add it to the pot and cook until wilted. If using frozen, stir it into the soup.

Adjust Seasoning:Taste your soup and adjust the salt and pepper as needed.

Serve and Garnish:Ladle your Vegetarian Lentil Soup into bowls.
If desired, garnish each serving with a squeeze of lemon juice and a sprinkle of fresh parsley for a burst of freshness.

Savor the Wholesome Goodness:Your Vegetarian Lentil Soup is ready to be savored. It’s a bowl of wholesome goodness that’s perfect for any day.

Instructions

Place dried green lentils, vegetable broth, chopped onion, carrots, celery, minced garlic, cumin, salt, and pepper in the Instant Pot.

Close the lid and set it to manual high pressure for 15 minutes.

After cooking, allow a natural pressure release.

Serve hot, garnished with fresh lemon wedges.

Vegetarian lentil soup is wholesome goodness in a bowl. It’s hearty, nutritious, and perfect for those looking for a meatless option.

Instant Pot Minestrone Soup

Ingredients

• 1 cup of ditalini pasta
• 1 can of kidney beans
• 1 can of diced tomatoes
• 2 cups of chopped zucchini
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 1 onion, chopped
• 2 cloves of garlic, minced
• 6 cups of vegetable broth
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Directions

Prepare the Ingredients:Dice the onion, carrots, celery, zucchini, and green beans.
Mince the garlic.

Sauté Vegetables:Set your Instant Pot to the “Sauté” mode.
Heat olive oil and add the diced onion, carrots, celery, zucchini, and green beans. Sauté until they become tender.

Add Garlic and Pasta:Stir in the minced garlic and ditalini pasta. Cook for a few minutes until the garlic is fragrant and the pasta is lightly toasted.

Pour in Broth and Tomatoes:Add the vegetable broth and diced tomatoes (with their juice) to the pot. Stir everything together.

Season and Pressure Cook:Sprinkle Italian seasoning, salt, and pepper over the ingredients. Mix to distribute the flavors.
Close the Instant Pot lid, set it to “Manual” or “Pressure Cook,” and cook for 5 minutes.

Quick Release:After the cooking cycle, perform a quick pressure release.

Add Cannellini Beans:Open the Instant Pot and stir in the cannellini beans.

Serve and Garnish:Ladle your Instant Pot Minestrone Soup into bowls.
If desired, garnish with grated Parmesan cheese and fresh basil for extra flavor and freshness.

Savor the Italian Goodness:Your Instant Pot Minestrone Soup is ready to be savored. It’s a hearty bowl of Italian comfort and flavor.

Instructions

Place ditalini pasta, kidney beans, diced tomatoes, zucchini, carrots, celery, chopped onion, minced garlic, vegetable broth, Italian seasoning, salt, and pepper in the Instant Pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with fresh basil.

Instant Pot Minestrone soup is like a taste of Italy in a bowl. It’s rich, hearty, and packed with veggies and pasta.

Creamy Broccoli Cheddar Soup

Ingredients

• 4 cups of chopped broccoli
• 2 cups of chicken broth
• 1 cup of heavy cream
• 2 cups of shredded cheddar cheese
• 1/4 cup of butter
• 1/4 cup of all-purpose flour
• Salt and pepper to taste
• Crispy bacon bits for garnish

Directions

Prepare the Ingredients:Cut the broccoli into florets.
Dice the onion and mince the garlic.

Sauté Onion and Garlic:In a large pot, melt the butter over medium heat.
Add the diced onion and minced garlic. Sauté until they become tender and aromatic.

Create Roux:Sprinkle the all-purpose flour into the pot, stirring continuously to form a roux. Cook for a few minutes to eliminate the raw flour taste.

Add Broccoli:Stir in the broccoli florets, coating them with the roux.

Pour in Milk and Cream:Gradually pour in the milk and heavy cream, stirring constantly to create a creamy base.

Simmer:Allow the mixture to simmer for about 20 minutes, or until the broccoli is tender.

Blend the Soup:Use an immersion blender or transfer the soup to a regular blender to puree until smooth.

Return to Heat:Return the blended soup to the pot over low heat.

Incorporate Cheese and Nutmeg:Stir in the shredded cheddar cheese until it’s melted and creamy.
Sprinkle a touch of ground nutmeg for a subtle warmth.

Season and Garnish:Taste your soup and adjust the salt and pepper as needed.
If desired, garnish each serving with croutons and fresh chopped parsley for added texture and flavor.

Savor the Creamy Comfort:Your Creamy Broccoli Cheddar Soup is ready to be savored. It’s a bowl of cozy comfort and deliciousness.

Instructions

Place chopped broccoli, chicken broth, heavy cream, cheddar cheese, butter, and all-purpose flour in the Instant Pot.

Close the lid and set it to manual high pressure for 5 minutes.

After cooking, allow a natural pressure release.

Serve hot, garnished with crispy bacon bits.

Creamy broccoli cheddar soup is a

cheesy delight. It’s the perfect way to get your greens while indulging in the goodness of cheese.

Vegetable and Rice Soup – A Healthy Option

Ingredients

• 1 cup of rice
• 6 cups of vegetable broth
• 2 cups of mixed vegetables (carrots, peas, corn, green beans)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

Prepare the Ingredients:Dice the carrots, celery, onion, bell pepper, and zucchini.
Mince the garlic.

Sauté Vegetables:In a large pot, heat the olive oil over medium heat.
Add the diced carrots, celery, onion, bell pepper, zucchini, and minced garlic. Sauté until they become tender and fragrant.

Add Brown Rice:Stir in the brown rice, coating it with the sautéed vegetables.

Pour in Vegetable Broth:Add the vegetable broth to the pot, creating a flavorful base for your soup.

Season with Italian Seasoning:Sprinkle Italian seasoning, salt, and pepper over the ingredients. Mix to distribute the flavors.

Simmer:Allow the soup to simmer for about 25-30 minutes, or until the rice is tender.

Adjust Seasoning:Taste your soup and adjust the salt and pepper as needed.

Serve and Garnish:Ladle your Vegetable and Rice Soup into bowls.
If desired, garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese for extra flavor and freshness.

Enjoy the Healthy Option:Your Vegetable and Rice Soup is ready to be savored. It’s a healthy and hearty bowl of goodness.

Instructions

Place rice, vegetable broth, mixed vegetables, chopped onion, minced garlic, thyme, salt, and pepper in the Instant Pot.

Close the lid and set it to manual high pressure for 10 minutes.

After cooking, perform a quick pressure release.

Serve hot, garnished with fresh parsley.

Vegetable and rice soup is a healthy option that doesn’t skimp on flavor. It’s a bowl of goodness that’s perfect for a light and satisfying meal.

Conclusion

In the world of Instant Pot cooking, these 7 soup recipes are a treasure trove of flavor and comfort. Whether you’re a fan of classics like chicken noodle soup or you prefer something a bit spicier, there’s a soup here for every palate.

The Instant Pot is more than just a kitchen appliance; it’s a game-changer. It allows you to create delicious, heartwarming soups in a fraction of the time. The convenience and consistency it offers make it a must-have in any kitchen.

So, pick your favorite recipe, grab your Instant Pot, and embark on a culinary adventure. Cooking should be fun and satisfying, and these recipes will surely bring that joy to your kitchen. Happy cooking!

Additional Tips and Notes:Cooking is an adventure, and the Instant Pot is your trusty sidekick. Here are a few extra tips to make your Instant Pot soup journey even more enjoyable:

Preparation is Key:Chop your ingredients before you start, so you have everything ready to go.

Customize to Your Taste:Feel free to adjust the seasoning, spice levels, or ingredient quantities to match your preferences.

Freeze and Reheat:Most of these soups freeze well, so you can enjoy them on a busy day when you don’t feel like cooking.

Remember, cooking is a blend of science and art. These recipes offer you a canvas to create delightful masterpieces. So, go ahead, experiment, and savor the delicious results of your Instant Pot adventures. Happy cooking and happier eating!