20 Hearty Instant Pot Soup Recipes Delicious

Mmm, there’s nothing quite like a warm, comforting bowl of soup to make your day better, especially when it’s ready in a flash thanks to your Instant Pot! Whether you’re craving something creamy, chunky, or packed with veggies, we’ve gathered 20 hearty soup recipes that promise to delight your taste buds and simplify your mealtime. Dive into our roundup and discover your next favorite one-pot wonder!

Creamy Instant Pot Tomato Basil Soup

Soup’s on, and this time, it’s a velvety, dreamy concoction that’ll make your taste buds do a happy dance. Our Creamy Instant Pot Tomato Basil Soup is like a warm hug in a bowl, blending the tangy sweetness of ripe tomatoes with the fresh, aromatic punch of basil—all in under 30 minutes. Who said delicious can’t be speedy?

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/4 teaspoon crushed red pepper flakes (for a subtle kick)
• 2 (28-ounce) cans whole peeled tomatoes, with their juices (look for San Marzano for the best flavor)
• 1 cup vegetable broth (low-sodium to control the saltiness)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 teaspoon granulated sugar (to balance the acidity)
• Salt and freshly ground black pepper, to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onions is key to the soup’s depth of flavor.
3. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the tomatoes with their juices and the vegetable broth, scraping the bottom to release any browned bits. Tip: Those bits are flavor gold!
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Carefully blend the soup until smooth using an immersion blender. Tip: For an ultra-silky texture, strain the soup through a fine-mesh sieve.
8. Stir in the heavy cream, chopped basil, and sugar. Season with salt and pepper to taste.

Absolutely divine, this soup boasts a creamy texture that’s both comforting and elegant. The vibrant tomato flavor, kissed with basil and a hint of heat, pairs beautifully with a grilled cheese sandwich for the ultimate comfort food duo. Or, drizzle with a touch of cream and a sprinkle of fresh basil for a restaurant-worthy presentation.

Instant Pot Chicken Tortilla Soup

Mmm, imagine diving into a bowl of soup that’s like a fiesta in your mouth, where every spoonful is a little celebration. That’s what you get with this Instant Pot Chicken Tortilla Soup—a dish that’s as easy to make as it is delicious to devour.

Ingredients

• 1 tablespoon of vibrant, golden olive oil
• 1 pound of juicy, boneless chicken breasts
• 1 cup of sweet, crunchy corn kernels
• 1 can (15 oz) of plump, fire-roasted tomatoes
• 4 cups of rich, homemade chicken broth
• 1 teaspoon of smoky, ground cumin
• 1 teaspoon of zesty, chili powder
• 1/2 teaspoon of sharp, garlic powder
• 1/2 teaspoon of warm, onion powder
• Salt to taste (because we’re not savages)
• 1 cup of creamy, shredded Monterey Jack cheese
• 1/2 cup of fresh, chopped cilantro
• 1 avocado, diced into perfect, creamy cubes
• 1 lime, cut into wedges for that citrusy zing
• Tortilla chips, for that essential crunch

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the golden olive oil until it’s shimmering like a disco ball.
2. Add the chicken breasts and let them sizzle until they’re golden brown on each side, about 3 minutes per side. (Tip: Don’t crowd the pot, or you’ll steam the chicken instead of browning it.)
3. Toss in the corn, fire-roasted tomatoes, chicken broth, cumin, chili powder, garlic powder, and onion powder. Give it a good stir to combine all those flavors.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. (Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.)
5. Once the pressure’s released, shred the chicken right in the pot using two forks. (Tip: For extra flavor, let the soup sit for 5 minutes before serving.)
6. Ladle the soup into bowls and top with Monterey Jack cheese, cilantro, avocado, a squeeze of lime, and a handful of tortilla chips.

You’ll love how the creamy avocado and melted cheese play off the spicy, smoky broth, while the tortilla chips add just the right amount of crunch. Serve it with extra lime wedges on the side for those who like their soup with a little extra tang.

Instant Pot Beef and Barley Soup

Alright, let’s dive into the heartwarming world of comfort food with a dish that’s as forgiving as your favorite sweatpants. This Instant Pot Beef and Barley Soup is the culinary equivalent of a cozy hug, perfect for those days when you need a little extra warmth in your life.

Ingredients

• 1.5 lbs of chuck roast, cut into bite-sized cubes
• 1 cup of pearl barley, rinsed and drained
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves of garlic, minced
• 2 carrots, peeled and sliced into coins
• 2 celery stalks, chopped
• 6 cups of beef broth, preferably low-sodium
• 1 tsp of finely ground black pepper
• 1 tsp of dried thyme
• 1 bay leaf
• Salt, to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides for about 3 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 3 minutes until the onions are translucent.
4. Return the beef to the pot, along with any accumulated juices. Stir in the barley, beef broth, black pepper, thyme, and bay leaf.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 25 minutes. Tip: Natural release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the bay leaf and season with salt to taste. Tip: Let the soup sit for 5 minutes to thicken slightly before serving.

Craving something hearty? This soup delivers with tender beef, chewy barley, and a broth that’s deep with flavor. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.

Instant Pot Lentil Soup with Spinach

Alright, let’s dive into the heartwarming world of comfort food with a twist that’ll make your Instant Pot the hero of your kitchen. This lentil soup isn’t just any soup; it’s a hug in a bowl, packed with spinach that’s sneakily good for you, proving that healthy can indeed be delicious.

Ingredients

• 1 cup dried green lentils, picked over and rinsed
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to aromatic perfection
• 1 large carrot, diced into tiny, crunchy bits
• 1 teaspoon ground cumin, for that earthy warmth
• 1/2 teaspoon smoked paprika, adding a whisper of smoke
• 4 cups vegetable broth, the liquid gold of soups
• 2 cups fresh spinach leaves, roughly chopped for a pop of color
• Salt and freshly ground black pepper, to season like a pro

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers like a mirage in the desert.
2. Add the onion and carrot, sautéing until the onion turns translucent, about 3 minutes. Tip: Stir occasionally to prevent any veggie drama (aka burning).
3. Toss in the garlic, cumin, and smoked paprika, stirring for 30 seconds until the kitchen smells like a spice bazaar.
4. Pour in the lentils and vegetable broth, giving everything a good stir to make sure the lentils are submerged and happy.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: No peeking! Let the pressure do its magic.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Safety tip: Use a towel to turn the valve to avoid steam burns.
7. Stir in the spinach until it wilts into the soup, about 1 minute. Season with salt and pepper to taste.

Hearty and brimming with flavor, this soup is a texture lover’s dream—creamy lentils, tender veggies, and just the right amount of spinach. Serve it with a dollop of yogurt or a sprinkle of cheese for an extra layer of decadence.

Instant Pot Minestrone Soup

Mmm, nothing says ‘I love you’ to your taste buds quite like a steaming bowl of Instant Pot Minestrone Soup—except maybe if it cooks itself while you binge-watch your favorite show. This veggie-packed, flavor-loaded wonder is your ticket to soup nirvana with minimal effort and maximum deliciousness.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, diced with precision
• 2 cloves garlic, minced to aromatic perfection
• 2 medium carrots, sliced into cheerful rounds
• 2 stalks celery, chopped with enthusiasm
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their smoky charm
• 4 cups robust vegetable broth
• 1 cup al dente elbow pasta
• 1 can (15 oz) cannellini beans, drained and rinsed like a champ
• 1 tsp dried basil, for that herby whisper
• 1 tsp dried oregano, bringing its Mediterranean vibe
• Salt and freshly ground black pepper, to make everything pop
• 2 cups fresh baby spinach, for a green flourish
• Grated Parmesan cheese, for a cheesy finale

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers like a disco ball.
2. Add the onion, garlic, carrots, and celery, sautéing until the onions turn translucent, about 3 minutes. Tip: Don’t rush this step; it’s where the flavor magic starts.
3. Stir in the tomatoes, vegetable broth, pasta, beans, basil, and oregano. Season with salt and pepper like you mean it.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 4 minutes. Tip: The Instant Pot will take about 10 minutes to come to pressure—perfect time to set the table.
5. Once done, perform a quick release by turning the valve to ‘Venting.’ Tip: Stand back to avoid the steam’s enthusiastic greeting.
6. Open the lid, stir in the spinach until it wilts into submission, about 1 minute.
7. Serve hot, garnished with a generous sprinkle of Parmesan cheese.

So velvety smooth with a hearty bite, this minestrone is a hug in a bowl. Try serving it with a side of crusty bread for the ultimate dunking experience—because why not?

Instant Pot Butternut Squash Soup

Just when you thought your Instant Pot couldn’t get any more magical, here comes a butternut squash soup that’s so easy, it practically makes itself. Perfect for those days when you want to feel fancy without the fuss, this soup is a hug in a bowl with a side of ‘look at me, I’m a chef now.’

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 1 large sweet onion, diced
• 2 cloves of garlic, minced
• 4 cups of low-sodium vegetable broth
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/2 cup of creamy coconut milk
• 1 tablespoon of pure maple syrup

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until they’re as soft as your favorite sweater, about 3 minutes.
3. Toss in the cubed butternut squash, stirring to coat it in the onion-garlic goodness.
4. Pour in the vegetable broth, ensuring the squash is fully submerged like it’s taking a luxurious bath.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully blend the soup until smooth using an immersion blender, or transfer to a blender in batches if you’re old-school.
8. Stir in the coconut milk, maple syrup, black pepper, and sea salt, mixing until the soup is as harmonious as a boy band.

Unbelievably creamy with a sweet, nutty depth, this soup is like autumn in a bowl. Serve it with a drizzle of coconut milk and a sprinkle of pepitas for a crunch that’ll make your taste buds sing.

Instant Pot Split Pea Soup with Ham

Ever had one of those days where you’re craving something hearty, comforting, and ridiculously easy to make? Enter this Instant Pot Split Pea Soup with Ham – a dish that’s as forgiving as your favorite sweatpants and just as comforting.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, diced with the precision of a ninja
• 2 cloves garlic, minced until it whispers sweet nothings
• 1 lb smoked ham hock, because flavor is non-negotiable
• 1 lb dried split peas, rinsed and picked over like a detective at a crime scene
• 6 cups chicken stock, the liquid gold of the kitchen
• 2 carrots, diced into tiny orange moons
• 2 celery stalks, sliced thinner than your patience on a Monday
• 1 tsp kosher salt, because we’re not savages
• 1/2 tsp finely ground black pepper, for a little kick
• 1 bay leaf, the unsung hero of the spice world

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it’s shimmering like a disco ball.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Toss in the ham hock, letting it brown slightly to unlock those deep, smoky flavors.
4. Add the split peas, chicken stock, carrots, celery, salt, pepper, and bay leaf. Stir like you mean it.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 15 minutes. Pro tip: No peeking – patience is a virtue.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Safety first, folks.
7. Remove the ham hock, shred the meat, and return it to the pot. Discard the bone and bay leaf. Tip: The meat should fall off the bone like gossip at a high school reunion.
8. Give the soup a good stir, adjusting seasoning if necessary. Another tip: If it’s too thick, add a splash of stock to loosen it up.

What you’ve got here is a soup that’s creamy without any cream, packed with smoky ham goodness, and hearty enough to silence even the loudest stomach growls. Serve it with a crusty bread for dipping, or go rogue and top it with a dollop of sour cream for extra pizzazz.

Instant Pot Creamy Potato Soup

Unbelievably creamy and dreamy, this Instant Pot Creamy Potato Soup is like a warm hug on a chilly day, minus the awkward pat on the back. It’s the kind of dish that makes you wonder why you ever bothered with anything else when potatoes exist.

Ingredients

• 2 tablespoons of rich, unsalted butter
• 1 large, finely diced yellow onion
• 3 cloves of garlic, minced to aromatic perfection
• 4 cups of peeled and cubed Yukon Gold potatoes (because they’re the creamiest, duh)
• 4 cups of low-sodium chicken broth (or veggie, if you’re feeling ~plant-based~)
• 1 cup of heavy cream, because we’re not here to skimp
• 1 teaspoon of sea salt, for that just-right seasoning
• 1/2 teaspoon of freshly ground black pepper, for a little kick
• 1/2 cup of shredded sharp cheddar cheese, for that gooey goodness
• 2 tablespoons of chopped fresh chives, for a pop of color and freshness

Instructions

1. Set your Instant Pot to ‘Saute’ and melt the butter until it’s just beginning to bubble.
2. Add the diced onion and minced garlic, sauteing until they’re soft and fragrant, about 3 minutes.
3. Toss in the cubed potatoes, stirring to coat them in that buttery, oniony goodness.
4. Pour in the chicken broth, ensuring all the potatoes are submerged like they’re taking a luxurious bath.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. (Tip: The wait will test your patience, but it’s worth it.)
6. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Carefully remove the lid and use an immersion blender to puree the soup until smooth. (Tip: If you like some texture, blend half and leave the rest chunky.)
8. Stir in the heavy cream, sea salt, and black pepper, warming the soup on ‘Saute’ for another 2 minutes.
9. Ladle the soup into bowls and top with shredded cheddar and fresh chives. (Tip: For an extra indulgent touch, add a dollop of sour cream.)

Silky smooth with a rich, comforting flavor, this soup is a bowl of pure joy. Serve it with a side of crusty bread for dipping, or go wild and sprinkle on some crispy bacon bits for a salty crunch.

Instant Pot Broccoli Cheddar Soup

Feeling chilly? Let’s turn that frown upside down with a bowl of Instant Pot Broccoli Cheddar Soup that’s so creamy, dreamy, and cheesy, it’ll make your taste buds do a happy dance. Perfect for those ‘I need comfort food stat’ kind of days, this soup is your ticket to flavor town without the fuss.

Ingredients

• 1 tablespoon of velvety unsalted butter
• 1 small onion, diced into tiny, tear-jerking pieces
• 2 cloves of garlic, minced until it’s practically whispering
• 4 cups of vibrant, fresh broccoli florets (because we eat with our eyes first)
• 2 cups of rich, homemade chicken broth (or store-bought, no judgment here)
• 1 cup of heavy cream, because why not go all out?
• 2 cups of sharp cheddar cheese, shredded into oblivion
• 1/2 teaspoon of smoked paprika for that sneaky depth of flavor
• Salt and freshly ground black pepper to make everything pop

Instructions

1. Hit the sauté button on your Instant Pot and melt the butter until it’s bubbling like a mini Jacuzzi.
2. Toss in the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Add the broccoli and chicken broth, then lock the lid and set to manual high pressure for 5 minutes. Quick release like you’re letting go of a bad day.
4. Carefully blend the soup until smooth, or leave it chunky if you’re feeling rebellious.
5. Stir in the heavy cream and cheddar cheese until the soup is as smooth as a jazz tune. Tip: Add the cheese gradually to avoid clumping.
6. Sprinkle in the smoked paprika, salt, and pepper, then give it a taste. Tip: Want it thicker? Let it simmer on sauté for a few more minutes.
7. Serve hot, garnished with extra cheese because more is more. Tip: Dunk in some crusty bread for the ultimate comfort food experience.

This soup is a velvety, cheesy hug in a bowl, with the broccoli adding just enough green to make you feel virtuous. Try serving it in a bread bowl for that ‘wow’ factor, or keep it simple with a side of buttery toast. Either way, it’s a game-changer.

Instant Pot French Onion Soup

Hear ye, hear ye, soup lovers and Instant Pot enthusiasts alike! Today, we’re diving fork-first into a bowl of comfort with a twist—because who has time to babysit onions for hours? Not us, and certainly not you.

Ingredients

• 4 large yellow onions, thinly sliced into half-moons (because size matters)
• 3 tbsp unsalted butter (the creamier, the dreamier)
• 1 tbsp extra virgin olive oil (for that golden touch)
• 1 tsp granulated sugar (a sweet little secret)
• 1 tsp kosher salt (the flavor foundation)
• 4 cups beef broth (rich and robust)
• 1 cup dry white wine (a splash of sophistication)
• 1 tbsp all-purpose flour (the unsung thickener)
• 1 bay leaf (for a whisper of the forest)
• 1 tsp fresh thyme leaves (or dried, we won’t tell)
• 1/2 tsp freshly ground black pepper (for a bit of bite)
• 4 slices of crusty baguette (toasted to perfection)
• 1 cup shredded Gruyère cheese (melty, gooey goodness)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter with olive oil. Tip: This dynamic duo prevents the butter from burning.
2. Add the onions, sugar, and salt. Cook for 15 minutes, stirring occasionally, until they’re caramelized to a deep golden brown. Tip: Patience is key—no rushing the onion magic!
3. Sprinkle the flour over the onions, stirring for 1 minute to cook off the raw taste.
4. Pour in the white wine to deglaze the pot, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Add the beef broth, bay leaf, thyme, and black pepper. Secure the lid and set to ‘Manual’ for 10 minutes.
6. Once done, quick release the pressure. Remove the bay leaf and ladle the soup into bowls.
7. Top each bowl with a slice of toasted baguette and a generous handful of Gruyère. Broil for 2-3 minutes until the cheese is bubbly and slightly browned.

Marvel at the symphony of flavors—sweet, savory, and utterly comforting. Serve this bad boy with a side of ‘how did you make this so fast?’ and watch as your kitchen becomes the most popular room in the house.

Instant Pot Thai Coconut Curry Soup

Today is ‘2025-08-17 02:40:24.117318’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Instant Pot Thai Coconut Curry Soup’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) creamy coconut milk
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, chopped for garnish

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the fragrant coconut oil until shimmering.
2. Add the finely diced onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until aromatic, about 1 minute.
4. Mix in the Thai red curry paste, coating the onions and garlic evenly.
5. Pour in the creamy coconut milk and chicken broth, stirring to combine.
6. Add the bite-sized chicken thighs, ensuring they’re submerged in the liquid.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
8. Once done, perform a quick release and carefully open the lid.
9. Stir in the thinly sliced red bell pepper and sliced mushrooms, letting them soften in the hot soup for about 2 minutes.
10. Season with fish sauce, brown sugar, and lime juice, adjusting to your preferred balance of sweet, salty, and tangy.
11. Garnish with freshly chopped cilantro before serving.

Just imagine the creamy texture hugging each spoonful, with the chicken so tender it practically melts in your mouth. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that aromatic broth.

Instant Pot Vegetable Beef Soup

Every time the weather throws a curveball, this Instant Pot Vegetable Beef Soup swoops in like a culinary superhero, ready to save the day with its hearty, comforting embrace. Packed with robust flavors and a rainbow of veggies, it’s the kind of meal that makes you forget about the chaos outside—unless that chaos is your kids asking for thirds.

Ingredients

• 1 lb ground beef, preferably grass-fed for that deep, savory goodness
• 1 large onion, diced into perfect little tear-inducing cubes
• 3 cloves garlic, minced until it’s practically whispering flavor secrets
• 2 cups carrots, sliced into cheerful orange coins
• 2 cups celery, chopped with precision (no one likes a floppy celery)
• 1 can (14.5 oz) diced tomatoes, with their juicy, tangy brilliance
• 4 cups beef broth, rich and robust like a good mystery novel
• 1 tsp dried thyme, because every soup needs a little herby intrigue
• 1 bay leaf, the unsung hero of depth and aroma
• Salt and freshly ground black pepper, to make everything pop

Instructions

1. Set your Instant Pot to ‘Sauté’ and let it heat up like it’s getting ready for a workout. Add the ground beef, breaking it apart with a spoon until it’s browned and crumbly, about 5 minutes. Tip: Don’t rush the browning—those little crispy bits are flavor gold.
2. Throw in the onion and garlic, sautéing until the onion turns translucent and the garlic smells like heaven, about 2 minutes. Tip: Keep stirring to avoid any garlic burn—it’s the only workout you’re getting today.
3. Add the carrots and celery, stirring to let them mingle with the beef and onions for about 2 minutes. Tip: This quick sauté wakes up the veggies, making them more receptive to the broth’s embrace.
4. Pour in the diced tomatoes and beef broth, then add the thyme and bay leaf. Give it a good stir to combine all those flavors.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf, season with salt and pepper to taste, and give it one final stir.

Unbelievably tender beef meets veggies that still have a bit of bite, all swimming in a broth that’s rich with layers of flavor. Serve it with a crusty loaf of bread for dipping, or go rogue and top it with a handful of shredded cheese for extra indulgence.

Instant Pot Chicken Noodle Soup

Oh boy, if you’re looking for a hug in a bowl, you’ve just hit the jackpot with this Instant Pot Chicken Noodle Soup. It’s like your grandma’s secret recipe, but with a modern twist that’ll have you doing a happy dance around your kitchen.

Ingredients

• 1 tablespoon of golden, shimmering olive oil
• 1 cup of finely diced, crisp carrots
• 1 cup of crunchy, sweet celery
• 1 medium onion, chopped into tiny, tear-inducing pieces
• 2 cloves of garlic, minced into fragrant little bits
• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups of rich, homemade chicken broth
• 2 cups of wide, hearty egg noodles
• 1 teaspoon of dried thyme, for that earthy whisper
• Salt and freshly ground black pepper, to make your taste buds sing
• A handful of fresh parsley, chopped for a pop of color

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it’s shimmering like a disco ball.
2. Toss in the carrots, celery, and onion, sautéing until they’re just soft enough to whisper sweet nothings to your spoon, about 5 minutes.
3. Add the garlic and chicken, stirring until the chicken is no longer pink, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll throw a bitter tantrum.
4. Pour in the chicken broth, scraping up any tasty bits stuck to the bottom. Tip: Those bits are flavor gold, don’t leave them behind!
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 7 minutes. Tip: The wait will test your patience, but good things come to those who… well, wait.
6. Once done, quick release the pressure and stir in the egg noodles, thyme, salt, and pepper.
7. Set the pot to ‘Sauté’ again and cook until the noodles are tender, about 5 minutes. Keep an eye on them; nobody likes a mushy noodle.
8. Stir in the fresh parsley, then taste and adjust seasoning if needed.

Serve this soul-warming soup with a side of crusty bread for dipping, or get fancy with a sprinkle of Parmesan cheese on top. The noodles are perfectly al dente, the chicken is tender, and the broth? Oh, the broth is like liquid gold. Simply irresistible.

Instant Pot Black Bean Soup

Mmm, who knew a humble legume could steal the show? This Instant Pot Black Bean Soup is your ticket to a hearty, flavor-packed meal that’s as easy as pressing a button. Perfect for those days when your energy is as low as your phone battery.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (because more is always better)
• 1 teaspoon ground cumin (for that warm, earthy hug)
• 1/2 teaspoon smoked paprika (hello, depth of flavor!)
• 1 pound dried black beans, rinsed and picked over (no rocks, please)
• 4 cups low-sodium chicken or vegetable broth (the unsung hero of flavor)
• 1 bay leaf (the secret whisperer of soups)
• 1 teaspoon kosher salt (to make everything pop)
• Freshly squeezed lime juice and chopped cilantro, for serving (because freshness is key)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions are flavor gold.
3. Stir in the garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Keep the garlic moving to avoid bitterness.
4. Add the black beans, broth, bay leaf, and salt, giving everything a good stir to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 25 minutes. Tip: No peeking! Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf and blend about half the soup for a creamy yet chunky texture. Or go all in for a smoother vibe.

Get ready to dive into a bowl of velvety, smoky goodness with a kick of lime. Serve it up with a side of cornbread or atop a pile of rice for a meal that’s anything but basic.

Instant Pot Mushroom Barley Soup

Kick off your cozy cooking session with this Instant Pot Mushroom Barley Soup, a hearty hug in a bowl that’s as easy to make as it is to devour. Perfect for those days when you want to impress your taste buds without spending hours in the kitchen.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced to aromatic perfection
• 8 ounces cremini mushrooms, sliced into earthy, bite-sized pieces
• 1 cup pearl barley, rinsed until the water runs clear
• 4 cups robust vegetable broth
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons fresh thyme leaves, for a herby punch

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers like a lake at sunrise.
2. Add the chopped onion and garlic, sautéing until they turn translucent and smell like heaven, about 3 minutes.
3. Toss in the mushrooms, cooking until they release their juices and start to brown, roughly 5 minutes. Tip: Don’t overcrowd the pot; mushrooms need their personal space to brown properly.
4. Stir in the barley, vegetable broth, black pepper, and salt, making sure everything is well acquainted.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 25 minutes. Tip: Natural release for 10 minutes after cooking ensures the barley is perfectly tender.
6. Quick release any remaining pressure, then open the lid to stir in the fresh thyme. Tip: Taste and adjust seasoning now, because you’re the boss of your soup.

You’ll be greeted with a soup that’s luxuriously thick, with barley that’s chewy in the best way and mushrooms that bring an umami depth. Serve it with a crusty bread for dipping, or go wild and top it with a dollop of sour cream for extra richness.

Instant Pot Corn Chowder

Who knew that a humble pot could turn into a magician’s cauldron, transforming simple ingredients into a creamy, dreamy bowl of comfort? This Instant Pot Corn Chowder is like a hug in a bowl, ready to warm your soul faster than you can say ‘seconds, please!’

Ingredients

• 2 tablespoons of unsalted butter, because everything’s better with butter
• 1 medium yellow onion, diced into tiny, tear-inducing pieces
• 2 cloves of garlic, minced until it’s practically whispering flavor
• 4 cups of fresh or frozen corn kernels, because summer vibes shouldn’t be seasonal
• 1 large russet potato, peeled and diced into bite-sized chunks of joy
• 4 cups of chicken or vegetable broth, the liquid gold that brings it all together
• 1 cup of heavy cream, for that luxuriously smooth finish
• 1 teaspoon of smoked paprika, to add a whisper of mystery
• Salt and freshly ground black pepper, to make everything pop

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter until it’s bubbling like a happy little lake.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Toss in the corn and potato, giving them a quick stir to coat them in buttery goodness.
4. Pour in the broth, ensuring all the ingredients are submerged like they’re taking a luxurious bath.
5. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 5 minutes. Yes, just 5 minutes – the Instant Pot is basically a time machine.
6. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining steam.
7. Stir in the heavy cream and smoked paprika, blending until the chowder is as smooth as your best pickup line.
8. Season with salt and pepper to taste, because you’re the boss of your bowl.

This chowder is a creamy symphony of sweet corn and earthy potatoes, with a smoky undertone that’ll have you swooning. Serve it with a sprinkle of crispy bacon or a handful of shredded cheddar for a dish that’s as fun to customize as it is to devour.

Instant Pot White Chicken Chili

Picture this: a bowl of steaming, soul-warming chili that’s so easy to make, you’ll think you’ve cheated at cooking. This Instant Pot White Chicken Chili is your ticket to flavor town without the hassle, perfect for those days when you want to impress but also want to nap.

Ingredients

• 1.5 lbs of juicy, boneless chicken breasts
• 1 tbsp of vibrant, extra virgin olive oil
• 1 finely diced, crisp white onion
• 2 minced, pungent garlic cloves
• 1 tsp of earthy, ground cumin
• 1 tsp of smoky, chili powder
• 1/2 tsp of zesty, dried oregano
• 4 cups of rich, chicken broth
• 2 cans (15 oz each) of creamy, white beans, drained and rinsed
• 1 can (4 oz) of mild, diced green chiles
• 1/2 cup of tangy, sour cream
• 1 cup of sharp, shredded Monterey Jack cheese
• Salt to taste
• Freshly chopped, vibrant cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced white onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Season the chicken breasts with salt, then add them to the pot, browning each side for about 2 minutes per side.
4. Sprinkle in the ground cumin, chili powder, and dried oregano, stirring to coat the chicken and onions evenly.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the pot.
9. Stir in the white beans and diced green chiles, then set the Instant Pot to ‘Sauté’ again and simmer for 5 minutes to meld the flavors.
10. Turn off the heat, then stir in the sour cream and Monterey Jack cheese until the cheese is melted and the chili is creamy.
11. Season with additional salt if needed, then serve hot, garnished with freshly chopped cilantro.

Absolutely divine, this chili boasts a creamy texture with a kick of spice, perfect for dunking crusty bread or topping with extra cheese for the ultimate comfort food experience.

Instant Pot Italian Wedding Soup

Alright, let’s dive into the whirlwind romance of flavors that is Instant Pot Italian Wedding Soup—because who has time for a slow burn when you can have instant love? This soup is like a cozy hug from your Italian grandma, minus the guilt trip about not visiting enough.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb juicy ground chicken
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced to perfection
• 6 cups robust chicken broth
• 1 cup tiny pasta stars (because why not make it fun?)
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the rich extra virgin olive oil until it shimmers like a disco ball.
2. Add the juicy ground chicken and cook until it’s no longer pink, breaking it into bite-sized pieces with a wooden spoon—think of it as playing demolition derby with your dinner.
3. Toss in the finely diced yellow onion and minced garlic, sautéing until they’re softer than your favorite sweatpants.
4. Pour in the robust chicken broth, scraping the bottom to release any flavorful bits stuck there—chef’s kiss for flavor!
5. Stir in the tiny pasta stars, sea salt, and finely ground black pepper. Lock the lid, set to ‘Manual’ for 4 minutes, and let the magic happen.
6. Once done, quick release the pressure like you’re popping a champagne bottle at a celebration.
7. Fold in the fresh baby spinach and freshly grated Parmesan cheese until the spinach wilts into emerald ribbons and the cheese melts into creamy pockets of joy.

Ready to serve? This soup is a symphony of textures—tender meatballs, al dente pasta, and silky broth that’ll make your taste buds sing. Try topping it with an extra sprinkle of Parmesan and a side of crusty bread for a meal that’s basically a standing ovation in a bowl.

Instant Pot Clam Chowder

Dive into the creamy, dreamy world of Instant Pot Clam Chowder, where every spoonful is a hug in a bowl. This dish is your ticket to comfort town, with a side of ‘I made this in under 30 minutes’ bragging rights.

Ingredients

• 2 tablespoons of unsalted butter, creamy and golden
• 1 medium onion, diced into tiny, tear-jerking pieces
• 2 cloves of garlic, minced with precision
• 2 cups of chicken broth, rich and flavorful
• 1 pound of potatoes, cubed into bite-sized happiness
• 1 teaspoon of thyme, freshly plucked for maximum aroma
• 1/2 teaspoon of salt, because life needs seasoning
• 1/4 teaspoon of black pepper, ground to perfection
• 2 cans of chopped clams, with their precious juice
• 1 cup of heavy cream, luxuriously thick
• 2 tablespoons of all-purpose flour, for that just-right thickness

Instructions

1. Set your Instant Pot to ‘Saute’ and melt the unsalted butter until it’s singing and sizzling.
2. Toss in the diced onion and minced garlic, sauteing until they’re soft and fragrant, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll throw a bitter tantrum.
3. Pour in the chicken broth, then add the cubed potatoes, thyme, salt, and black pepper. Stir like you mean it.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Tip: The Instant Pot will take about 10 minutes to come to pressure, so perfect for a quick kitchen dance.
5. Once done, do a quick release by flipping the valve to ‘Venting’. Be careful of the steam; it’s hot and eager to escape.
6. Stir in the chopped clams (with their juice), heavy cream, and flour. Set to ‘Saute’ again and cook for another 3 minutes, stirring constantly, until the chowder thickens to your dream consistency. Tip: If it’s too thick, add a splash of broth to loosen it up.

Marvel at your creation: a chowder that’s creamy, packed with tender clams and potatoes, and just begging to be served with a sprinkle of fresh parsley or a side of crusty bread for dipping. This isn’t just soup; it’s a bowl of joy.

Instant Pot Spicy Sausage and Kale Soup

Must we always choose between quick and delicious? Not today, friends! This Instant Pot Spicy Sausage and Kale Soup is here to prove that you can have your soup and eat it too, with minimal fuss and maximum flavor.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken stock, preferably homemade
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp crushed red pepper flakes
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and freshly ground black pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the chicken stock and diced tomatoes, then sprinkle in the red pepper flakes. Tip: For a deeper flavor, let the soup simmer for a minute before pressure cooking.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Quick release the pressure, then stir in the kale and cannellini beans. Tip: The residual heat will wilt the kale perfectly, so no need to cook further.
7. Season with salt and freshly ground black pepper to taste, then serve hot.

Silky beans, tender kale, and spicy sausage come together in a broth that’s as bold as your Instant Pot’s ‘Soup’ setting. Serve with a crusty baguette for dipping, or go rogue and top with a poached egg for breakfast-for-dinner vibes.

Summary

You’ve just discovered a treasure trove of comfort with these 20 Hearty Instant Pot Soup Recipes! Perfect for busy weeknights or cozy weekends, each recipe promises to warm your heart and home. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!