12 Best Instant Pot Soup Recipes

Chicken Tortilla Soup

This hearty Chicken Tortilla Soup is a comforting bowl of goodness that's perfect for any night of the week.

Ingredients:

• 1 lb chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Tortilla strips, for serving
• Lime wedges, for garnish

Cooking method:

1. Add chicken breasts, onion, garlic, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the Instant Pot.
2. Seal the lid and cook on high pressure for 12 minutes.
3. Once done, perform a quick release and remove the lid carefully.
4. Shred the chicken inside the pot using two forks.
5. Serve hot, garnished with tortilla strips and lime wedges.

Creamy Tomato Basil Soup

This creamy tomato basil soup offers a classic taste with a delightful twist of freshness.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Cooking method:

1. Sauté onion and garlic in olive oil in the Instant Pot until fragrant.
2. Add crushed tomatoes and vegetable broth, then seal and cook on high pressure for 5 minutes.
3. Perform a quick release, then stir in heavy cream and basil.
4. Blend the mixture using an immersion blender until smooth.
5. Serve warm, seasoned with salt and pepper.

Spicy Black Bean Soup

This spicy black bean soup delivers a flavorful punch, perfect for spice lovers.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 3 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Cooking method:

1. Sauté onion, garlic, and jalapeño in olive oil in the Instant Pot.
2. Add black beans, vegetable broth, cumin, and smoked paprika.
3. Seal and cook on high pressure for 10 minutes, followed by a quick release.
4. Blend part of the soup with an immersion blender for a thicker consistency.
5. Serve hot, garnished with extra jalapeño slices if desired.

Creamy Potato Leek Soup

Enjoy the smooth and rich flavors of this classic creamy potato leek soup.

Ingredients:

• 2 tbsp butter
• 3 leeks, thinly sliced
• 3 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Sauté leeks and garlic in butter in the Instant Pot until softened.
2. Add potatoes and chicken broth, then seal and cook on high pressure for 8 minutes.
3. Perform a quick release, then stir in heavy cream.
4. Blend until smooth with an immersion blender.
5. Season with salt and pepper before serving.

Minestrone Soup

Loaded with seasonal vegetables, this Minestrone Soup is a comforting classic.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup pasta shells
• 1 tsp Italian seasoning
• Salt and pepper to taste

Cooking method:

1. Sauté onion, garlic, carrots, and celery in olive oil in the Instant Pot.
2. Stir in zucchini, kidney beans, diced tomatoes, vegetable broth, pasta, and Italian seasoning.
3. Seal and cook on high pressure for 4 minutes.
4. Perform a quick release and season with salt and pepper.
5. Serve hot with a sprinkle of Parmesan cheese if desired.

Beef Barley Soup

Warm up with this hearty and nutritious beef barley soup.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, diced
• 3 stalks celery, diced
• 4 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• Salt and pepper to taste

Cooking method:

1. Sauté beef cubes in olive oil in the Instant Pot until browned.
2. Add onion, garlic, carrots, and celery, cooking until soft.
3. Stir in beef broth, barley, bay leaves, salt, and pepper.
4. Seal and cook on high pressure for 20 minutes.
5. Perform a quick release, remove bay leaves, and serve hot.

Thai Coconut Curry Soup

This Thai coconut curry soup is an exotic blend of spices and creamy coconut milk.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 2 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 lb chicken thighs, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas
• Lime wedges, for garnish

Cooking method:

1. Sauté onion and garlic in vegetable oil in the Instant Pot.
2. Stir in red curry paste, chicken broth, and coconut milk.
3. Add chicken, bell pepper, and snap peas.
4. Seal and cook on high pressure for 6 minutes.
5. Perform a quick release and serve with lime wedges.

Lentil Soup

A protein-packed lentil soup that is both filling and nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• Salt and pepper to taste

Cooking method:

1. Sauté onion, garlic, and carrots in olive oil in the Instant Pot.
2. Add lentils, vegetable broth, diced tomatoes, and cumin.
3. Seal and cook on high pressure for 15 minutes.
4. Perform a quick release, season with salt and pepper, and serve.

Broccoli Cheddar Soup

Indulge in the creamy, cheesy richness of this broccoli cheddar soup.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth
• 2 cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Sauté onion and garlic in butter in the Instant Pot until translucent.
2. Add broccoli and chicken broth, then seal and cook on high pressure for 5 minutes.
3. Perform a quick release, then stir in cheddar cheese and heavy cream.
4. Blend until smooth, season with salt and pepper, and serve warm.

Carrot Ginger Soup

This vibrant carrot ginger soup is both refreshing and soothing.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 lbs carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Sauté onion in olive oil in the Instant Pot until softened.
2. Add carrots, ginger, and vegetable broth.
3. Seal and cook on high pressure for 10 minutes.
4. Perform a quick release, then blend until smooth.
5. Season with salt and pepper before serving.