We all know that fall is right around the corner, and this is a list of 19 game-changing Instant Pot soup recipes that are ready in minutes. That means you have cozy comfort in a flash, making this the perfect cold-weather meal you want to have in your kitchen. I personally love the Instant Pot.

It can very quickly bring meals together, and you can add so many different flavors that all just cook wonderfully together as they pressure cook, and you have successful meals on the dinner table every single time.

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1) Creamy Tuscan Chicken

The first one is a creamy Tuscan chicken soup, which is really comparable to a fancy bistro dish, but you can somehow make this one on a weeknight. This includes sun-dried tomatoes and spinach that really make this flavor work.

Sun-dried tomatoes are an ingredient that I always love having in the pantry because they naturally add so much flavor to a dish. They are a really good ingredient to have on hand, and they are going to make this a delicious soup that you are serving up all fall long.

Creamy Tuscan Chicken

Parmesan cream broth with sun-dried tomatoes, garlic, spinach, and tender chicken.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken thighs cubed
• 1 tbsp olive oil
• 1 yellow onion diced
• 4 cloves garlic minced
• 0.5 cup sun-dried tomatoes chopped
• 1 tsp Italian seasoning
• 4 cups chicken broth
• 3 cups baby spinach
• 1 cup heavy cream
• 0.5 cup grated Parmesan
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Set the Instant Pot to Sauté and warm the olive oil. Add onion and cook 3 minutes, then stir in garlic, sun-dried tomatoes, and Italian seasoning until fragrant.
2. Add the chicken and broth, scraping the bottom so nothing sticks. Season with salt and pepper.
3. Seal the lid and pressure cook on High for 10 minutes, then do a quick release.
4. Switch back to Sauté and stir in the spinach until wilted, about 2 minutes.
5. Pour in the heavy cream and Parmesan, stirring until smooth and creamy. Taste and adjust salt before serving.

Notes

A squeeze of lemon at the end brightens the whole bowl.

2) Spicy Moroccan Lentil

The next one is a spicy Moroccan lentil soup. Lentils are that ingredient that can make a soup really hearty despite being low-cost. It is also an ingredient that is really overlooked.

And I think you're going to be surprised by this one. This is a cheap meal that will turn out way more satisfying than expected and will instantly make the house smell inviting.

Spicy Moroccan Lentil

Aromatic red lentil soup with a subtle spice from cumin, cinnamon, and a hint of harissa.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 3 cloves garlic minced
• 1.5 cups red lentils rinsed
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp harissa paste
• 1 can diced tomatoes 14 oz
• 6 cups vegetable broth
• 1 tsp salt
• 2 tbsp fresh cilantro chopped

Method

 

1. Use Sauté mode to heat the oil, then cook the onion and carrots for 4 minutes until softened.
2. Stir in garlic, tomato paste, cumin, cinnamon, and harissa and cook 1 minute until fragrant.
3. Add the lentils, diced tomatoes, broth, and salt, stirring to combine.
4. Seal and pressure cook on High for 12 minutes, then let it natural release for 5 minutes before a quick release.
5. Stir well, taste for salt, and finish each bowl with fresh cilantro.

Notes

Add an extra spoon of harissa if you like real heat.

3) Zesty Thai Coconut Curry

Well, this one has a lot of flavors, but it is a quality soup that you can make at home, with your curry being balanced out by the lime and creamy coconut. Lime, surprisingly, can be a really good finishing touch on a hot soup. I have been squeezing lime in my pozole for years and absolutely love it.

Zesty Thai Coconut Curry

A bowl of warm, coconut-curry chicken broth with peppers and fresh lime.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken breast sliced
• 1 tbsp coconut oil
• 1 red bell pepper sliced
• 3 tbsp red curry paste
• 1 tbsp fresh ginger grated
• 3 cloves garlic minced
• 1 can coconut milk 14 oz
• 4 cups chicken broth
• 1 tbsp fish sauce
• 1 lime juiced
• 2 tbsp fresh basil torn

Method

 

1. On Sauté, melt the coconut oil and cook the bell pepper, ginger, and garlic for 2 minutes.
2. Stir in the red curry paste and cook 1 minute until fragrant, then add the chicken, broth, and fish sauce.
3. Seal and pressure cook on High for 8 minutes, then quick release.
4. Stir in the coconut milk and warm through on Sauté for 2 minutes without boiling.
5. Turn off the heat, stir in the lime juice, and top with torn basil before serving.

Notes

Spoon over jasmine rice or rice noodles to stretch it further.

4) Hearty Beef and Barley

This hearty beef and barley soup is one that you are going to want for those gray, rainy days. This is just one of those meals that your family is going to request again and again.

Barley is a grain that is often overlooked, but it can add so much depth to your meals, and it is something that you want to try. And of course, who doesn't love beef? A good, hearty beef soup is going to scream comfort every single time.

Hearty Beef and Barley

Succulent beef pieces and chewy barley combine beautifully in a rich, savory broth with delicious mushrooms and tender carrots.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb beef chuck cubed
• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 stalks celery diced
• 8 oz mushrooms sliced
• 3 cloves garlic minced
• 1 cup pearl barley rinsed
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 8 cups beef broth
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Season the beef with salt and pepper. On Sauté, heat the oil and brown the beef in batches, then set aside.
2. Add onion, carrots, celery, and mushrooms to the pot and cook 4 minutes. Stir in garlic, tomato paste, and thyme.
3. Return the beef, then add barley and beef broth, scraping the bottom clean.
4. Seal and pressure cook on High for 25 minutes, then natural release for 10 minutes.
5. Stir, taste for seasoning, and serve hot with crusty bread.

Notes

The barley thickens as it sits; loosen leftovers with a splash of broth.

5) Classic French Onion

Of course, a classic French onion soup is going to be a great comfort meal every single time. The really good part about this one is that you are putting it in the Instant Pot, so it comes together really nicely and thick. You can then put a cheesy toast on top (that is a definite must for me!).

The most time-consuming part of this one, which has the biggest payoff, is taking the time to slow-cook your onion so that it gets the perfect caramelization that adds all of the flavor and depth to this soup.

Classic French Onion

Beef broth with deeply caramelized onions, topped with melted Gruyère and toasted bread.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 large yellow onions thinly sliced
• 3 tbsp butter
• 1 tsp sugar
• 3 cloves garlic minced
• 0.5 cup dry white wine
• 6 cups beef broth
• 1 tsp fresh thyme
• 1 tsp salt
• 6 slices baguette toasted
• 1.5 cups grated Gruyère

Method

 

1. Melt the butter on Sauté, add the onions and sugar, and cook 15 minutes, stirring often, until deeply golden.
2. Stir in garlic, then pour in the wine to deglaze, scraping the bottom clean.
3. Add beef broth, thyme, and salt. Seal and pressure cook on High for 10 minutes, then quick release.
4. Ladle into oven-safe bowls and top each with a toasted baguette slice and a generous handful of Gruyère.
5. Broil 2 to 3 minutes until the cheese is bubbly and golden, then serve right away.

Notes

Take your time on the onions — that color is where the flavor lives.

6) Smoky Black Bean

This smoky black bean soup is a meatless soup that does have a smoky heat, and the beans are going to give you enough protein to really make this a filling meal. Black beans are a pantry staple in our household because they are a great add-in not only for soups but also for salads and wraps, and they make a good side and additional protein that is often overlooked.

The smoky flavor on this one can come from chipotle or smoked paprika, whatever your go-to is. The beauty of this one is being able to play around with the flavors and seeing which is the best fit for your family.

Smoky Black Bean

A thick and smoky black bean soup made with chipotle, cumin, and a hint of lime. Soups made with dried beans are the best.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb dried black beans rinsed
• 1 tbsp olive oil
• 1 onion diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 2 chipotle peppers in adobo chopped
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 7 cups vegetable broth
• 1 tsp salt
• 1 lime juiced

Method

 

1. Heat the oil on Sauté and cook the onion and bell pepper for 4 minutes until soft.
2. Stir in garlic, chipotle peppers, cumin, and smoked paprika and cook 1 minute.
3. Add the dried black beans, broth, and salt, stirring to combine.
4. Seal and pressure cook on High for 35 minutes, then natural release for 15 minutes.
5. Blend about a third of the soup with an immersion blender for body, stir in the lime juice, and serve with your favorite toppings.

Notes

No need to soak the beans — the pressure cooker handles them.

7) Vibrant Carrot Ginger

The bright orange color really brings this soup together and makes it a good comfort dish. Ginger is a really strong flavor, so I tend to pull back on it.

Vibrant Carrot Ginger

A smooth puree of fresh carrots and ginger with a hint of coconut milk for added richness.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb carrots chopped
• 1 tbsp olive oil
• 1 onion diced
• 2 tbsp fresh ginger grated
• 3 cloves garlic minced
• 5 cups vegetable broth
• 0.5 cup coconut milk
• 1 tsp salt
• 0.25 tsp ground nutmeg

Method

 

1. On Sauté, warm the oil and cook the onion for 3 minutes, then add ginger and garlic for 1 minute.
2. Add the chopped carrots, broth, salt, and nutmeg, stirring to combine.
3. Seal and pressure cook on High for 8 minutes, then quick release.
4. Blend until completely smooth using an immersion blender.
5. Stir in the coconut milk, warm through, and adjust salt before serving.

Notes

A drizzle of extra coconut milk on top makes it look fancy.

8) Italian Wedding Soup

If you have not tried this soup, you need to try it immediately. The mix of tiny meatballs, mini pasta, and greens is such a rare combination of flavors that your picky eaters will actually finish it. I have loved meatball soup for years.

I have even purchased the Progresso version in a can, but making this homemade is sure to make it that much more special and flavorful. And of course, with the Instant Pot doing a lot of the work, this is a dish sure to impress every single time.

Italian Wedding Soup

A soothing broth containing tiny meatballs, acini di pepe noodles, and soft escarole.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 0.75 lb ground beef and pork mix
• 0.25 cup breadcrumbs
• 1 egg
• 0.25 cup grated Parmesan
• 1 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 3 cloves garlic minced
• 7 cups chicken broth
• 0.75 cup acini di pepe pasta
• 4 cups escarole chopped
• 1 tsp salt

Method

 

1. Mix the meat, breadcrumbs, egg, Parmesan, and a pinch of salt, then roll into small meatballs.
2. On Sauté, heat the oil and lightly brown the meatballs, then set them aside.
3. Add onion, carrots, and garlic to the pot and cook 3 minutes. Pour in the broth and return the meatballs.
4. Seal and pressure cook on High for 5 minutes, then quick release.
5. Switch to Sauté, add the pasta and escarole, and simmer 8 minutes until the pasta is tender. Season and serve.

Notes

Make the meatballs mini so they cook through and fit on a spoon.

9) Lemon Dill Chicken Orzo

This lemon dill chicken orzo soup is going to come together beautifully because it is bright and lemony, and you don't have to wait for a cold-weather day for this one. This could just be a spring favorite or the go-to when someone in the house is sick. Orzo is a really good pantry staple to have because it is a small, rice-shaped pasta that is really good, and it swells up really nicely.

So that will make this a thick, hearty soup once you mix it in with that chicken. And of course, lemon in a hot soup is going to do the work for anyone who is sick every single time. It's just a feel-good ingredient.

Lemon Dill Chicken Orzo

Chicken and orzo soup with fresh dill and tender vegetables.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken breast
• 1 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 6 cups chicken broth
• 0.75 cup orzo pasta
• 2 lemons juiced
• 3 tbsp fresh dill chopped
• 1 tsp salt

Method

 

1. On Sauté, heat the oil and cook onion, carrots, and celery for 4 minutes, then add garlic for 1 minute.
2. Add the whole chicken breasts and broth. Seal and pressure cook on High for 10 minutes, then quick release.
3. Remove the chicken, shred it, and return it to the pot.
4. Switch to Sauté, add the orzo, and simmer 8 minutes until tender.
5. Turn off the heat, stir in the lemon juice and dill, season, and serve.

Notes

Add the lemon at the very end so it stays bright.

10) Rich Broccoli Cheddar

A rich broccoli cheddar soup is such a great soup to serve up for kids or adults. It is creamy and cheesy, and this one is promised to rival that familiar bread bowl version that is probably your usual go-to. This is a way for your kids to actually want vegetables because that cheddar base is just going to seem like a fun cheesy soup that they actually enjoy. For my kiddos, they love it because it is really similar to mac and cheese.

They, of course, do see the color of the broccoli in there, but if you serve this up with some warm bread on the side, it will all get eaten every single time.

Rich Broccoli Cheddar

A velvety base cheesy broccoli soup with sharp cheddar.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 cups broccoli florets
• 2 tbsp butter
• 1 onion diced
• 1 carrot grated
• 3 cloves garlic minced
• 3 cups chicken broth
• 1.5 cups whole milk
• 2 cups sharp cheddar shredded
• 2 tbsp cornstarch
• 1 tsp salt

Method

 

1. Melt the butter on Sauté and cook the onion and grated carrot for 3 minutes, then add garlic.
2. Add the broccoli and broth. Seal and pressure cook on High for 3 minutes, then quick release.
3. Whisk the cornstarch into the milk, then stir it into the pot on Sauté until slightly thickened.
4. Turn off the heat and stir in the cheddar a handful at a time until smooth and melted.
5. Season with salt, mash some broccoli if you like it thicker, and serve.

Notes

Shred your own cheese — pre-shredded won't melt as smoothly.

11) Curried Pumpkin and Chickpea

A curried pumpkin and chickpea soup is going to be the perfect fall dish because those flavors are suited for fall. And this is really easy to make because you likely already have all of the ingredients without realizing it. Pumpkin is really savory in dishes.

So many people think of pumpkin and think of pumpkin pie or pumpkin spice lattes, when really it can be a hearty ingredient in a lot of meals you may be overlooking. Chickpeas are a pantry staple, and it's just one that people tend to forget that they have. So give this one a try, mix them together, and see what you think.

Curried Pumpkin and Chickpea

A soup made with pumpkin has cream, spices, and includes chickpeas.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp coconut oil
• 1 onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp curry powder
• 1 can pumpkin puree 15 oz
• 2 cans chickpeas drained
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp salt

Method

 

1. Melt the coconut oil on Sauté and cook the onion for 3 minutes, then add garlic, ginger, and curry powder for 1 minute.
2. Stir in the pumpkin puree, chickpeas, broth, and salt.
3. Seal and pressure cook on High for 6 minutes, then quick release.
4. Stir in the coconut milk and warm through on Sauté for 2 minutes.
5. Taste, adjust salt, and serve with a swirl of coconut milk.

Notes

Mash a few chickpeas against the side of the pot to thicken it naturally.

12) Savory Mushroom and Wild Rice

This savory mushroom and wild rice soup is another meatless soup that is earthy and deeply satisfying. It is a great cold- or wet-weather option that you didn't know you needed, and it is again made from mostly pantry staples.

Mushrooms are an ingredient that a lot of people tend to avoid, but I feel like they add so much depth and flavor to a meal that if you have kiddos or someone in the family who doesn't like them as much, chop them up really finely, and I have discovered that they don't really know they're even in there.

And for soup, I like to go with wild rice over regular rice because it has a slightly different flavor, and I think it just makes the soup more presentable. This is a soup you definitely want to try.

Savory Mushroom and Wild Rice

Creamy Wild Rice and Mushroom Soup with Thyme.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 tbsp butter
• 1 lb mushrooms sliced
• 1 onion diced
• 2 carrots diced
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1 cup wild rice blend rinsed
• 7 cups vegetable broth
• 0.75 cup heavy cream
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

1. Melt the butter on Sauté and cook the mushrooms 5 minutes until browned, then add onion, carrots, garlic, and thyme.
2. Stir in the wild rice and broth, scraping the bottom clean.
3. Seal and pressure cook on High for 25 minutes, then natural release for 10 minutes.
4. Switch to Sauté and stir in the heavy cream, warming gently without boiling.
5. Season with salt and pepper and serve.

Notes

Browning the mushrooms well is the secret to deep flavor.

13) Rustic Tomato Basil

This rustic tomato basil soup is going to be your new go-to; it's ready to serve with grilled cheese and will be done before that grilled cheese even finishes. This is the soup that is pure nostalgia for a perfect cold-weather day, and it is really the grown-up version of that canned soup you grew up loving as a kid.

For grilled cheese, I love to first toast my bread, add a pretty good amount of butter on each side before throwing it on the pan, and then putting that cheese on while that bread is still warm is going to give you a melt that is to die for every single time. And when you have that tomato basil soup on the side to dunk that into, it is just going to be melt-in-your-mouth delicious.

Rustic Tomato Basil

A tomato soup made with herbs and finished off with basil and a cream swirl.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 cans whole peeled tomatoes 28 oz each
• 2 tbsp olive oil
• 1 onion diced
• 4 cloves garlic minced
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 0.5 cup heavy cream
• 0.5 cup fresh basil torn
• 1 tsp sugar
• 1 tsp salt

Method

 

1. Heat the oil on Sauté and cook the onion 4 minutes, then add garlic and tomato paste for 1 minute.
2. Add the whole tomatoes with their juice, broth, sugar, and salt.
3. Seal and pressure cook on High for 8 minutes, then quick release.
4. Blend until smooth with an immersion blender, then stir in the cream and basil on Sauté.
5. Warm through, adjust salt, and serve with grilled cheese.

Notes

A pinch of sugar tames the acidity of the canned tomatoes.

14) White Bean Chicken Chili

This white bean chicken chili is loaded with protein, and it has all of the coziness of chili without the heaviness of a red sauce. It is creamy instead, mildly spicy, and loaded with shredded chicken.

Shredded chicken is a really easy go-to protein, especially if you buy a rotisserie chicken to cut down on the time. You can easily shred that up and throw it in. And of course, those white beans will add an extra dose of protein to this one, making it thick and hearty.

White Bean Chicken Chili

Creamy white chili made with tender chicken, white beans, and green chiles.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken thighs
• 1 tbsp olive oil
• 1 onion diced
• 4 cloves garlic minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 can diced green chiles 4 oz
• 1 lb dried white beans rinsed
• 6 cups chicken broth
• 0.5 cup sour cream
• 1 tsp salt

Method

 

1. Heat the oil on Sauté and cook the onion 3 minutes, then add garlic, cumin, oregano, and green chiles.
2. Add the chicken thighs, white beans, broth, and salt.
3. Seal and pressure cook on High for 35 minutes, then natural release for 15 minutes.
4. Remove the chicken, shred it, and return it to the pot.
5. Stir in the sour cream until creamy, taste for salt, and serve with toppings.

Notes

Mash some of the beans to thicken if you skip the sour cream.

15) Refreshing Gazpacho

This refreshing gazpacho is a cold summer soup, and you're using the Instant Pot here to prep it ahead of time. Cold soup in general is hit or miss. In my family, my kiddos do not enjoy it at all.

My husband and I will do it every now and then, but it's definitely not a go-to. However, if you're craving soup on a hot summer day, this is definitely a soup that is loaded with flavor and can be a hit when it's too hot to even think about cooking.

Refreshing Gazpacho

A cold and blended soup made with tomatoes and cucumbers, a touch of sherry vinegar, and peppers.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb ripe tomatoes quartered
• 1 cucumber peeled and chopped
• 1 red bell pepper chopped
• 3 cloves garlic
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 cup vegetable broth
• 1 tsp salt
• 0.5 tsp ground cumin

Method

 

1. On Sauté, warm the broth with the garlic and cumin for 3 minutes to mellow the garlic, then turn off the pot.
2. Add the tomatoes, cucumber, and bell pepper to the pot and let them sit in the warm broth for 2 minutes.
3. Transfer everything to a blender with the olive oil, sherry vinegar, and salt.
4. Blend until completely smooth, adding a splash of water if too thick.
5. Chill in the fridge at least 2 hours, then serve cold with a drizzle of olive oil.

Notes

The flavor deepens overnight, so make it ahead if you can.

16) Southwestern Chicken Tortilla

This southwestern chicken tortilla soup has all the Tex-Mex vibes, and you are going to have cheese melting on top of this one perfectly every single time. It's basically a fiesta in a bowl. Tortilla soup- what I love is having tortilla strips to give you that crunchy topping that you're not expecting. And when that cheese is just melting, and all those flavors are coming together, you have a soup that is comforting and flavorful every single time.

Southwestern Chicken Tortilla

A spicy chicken soup with a base of tomatoes and includes corn, black beans, and crunchy tortilla strips.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken breast
• 1 tbsp olive oil
• 1 onion diced
• 1 jalapeno minced
• 4 cloves garlic minced
• 2 tsp chili powder
• 1 can fire-roasted tomatoes 14 oz
• 1 cup corn kernels
• 1 can black beans drained
• 5 cups chicken broth
• 1 lime juiced
• 1 cup tortilla strips

Method

 

1. Heat the oil on Sauté and cook the onion and jalapeno 3 minutes, then add garlic and chili powder.
2. Add the chicken, tomatoes, corn, black beans, and broth.
3. Seal and pressure cook on High for 10 minutes, then quick release.
4. Remove the chicken, shred it, and stir it back in with the lime juice.
5. Ladle into bowls and top with crispy tortilla strips and your favorite garnishes.

Notes

Bake corn tortilla strips at 400°F for 10 minutes for the crunchiest topping.

17) Tom Yum Soup

This dish strikes a perfect harmony of sweet, tart, and spicy flavors, brimming with succulent shrimp that awaken your taste buds. It feels like dining at your favorite Thai spot!

Tom Yum Soup

A hot and sour shrimp soup with mushrooms, shrimp, lemongrass and lime.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb shrimp peeled and deveined
• 1 tbsp oil
• 2 stalks lemongrass bruised
• 4 slices fresh galangal or ginger
• 4 cloves garlic minced
• 8 oz mushrooms halved
• 3 tbsp tom yum paste
• 6 cups chicken broth
• 2 tbsp fish sauce
• 2 limes juiced
• 2 tbsp fresh cilantro chopped

Method

 

1. On Sauté, heat the oil and cook the lemongrass, galangal, and garlic for 2 minutes until fragrant.
2. Stir in the tom yum paste, then add the broth, mushrooms, and fish sauce.
3. Seal and pressure cook on High for 5 minutes, then quick release.
4. Switch to Sauté, add the shrimp, and cook 3 minutes until pink and curled.
5. Turn off the heat, stir in the lime juice, fish out the lemongrass, and top with cilantro.

Notes

Bruise the lemongrass with the back of a knife to release its flavor.

18) Hungarian Goulash

This one is a comfort food dish you'll want every time. Instant Pot's speed is the little secret here because you have pasta in it, and you don't have to wait for it to cook separately. This is all going to come together in one pot, filled with beef, pasta, and tomato flavors, topped with paprika.

Hungarian Goulash

Rich beef goulash soup with sweet paprika, delicious peppers, and tender potatoes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb beef chuck cubed
• 2 tbsp oil
• 2 onions diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 3 tbsp sweet Hungarian paprika
• 1 tbsp tomato paste
• 2 potatoes cubed
• 1 tsp caraway seeds
• 7 cups beef broth
• 1 tsp salt

Method

 

1. Season the beef and brown it in the oil on Sauté in batches, then set aside.
2. Cook the onions and bell pepper 4 minutes, then turn off the heat and stir in the paprika, garlic, tomato paste, and caraway so the paprika doesn't scorch.
3. Return the beef, add potatoes and broth, and scrape the bottom clean.
4. Seal and pressure cook on High for 25 minutes, then natural release for 10 minutes.
5. Stir, season with salt, and serve with bread or a dollop of sour cream.

Notes

Use fresh, good-quality paprika — it's the heart of this dish.

19) Butternut Squash and Apple

This butternut squash and apple soup is sure to be your new fall favorite because both ingredients are in peak season and readily available. That sweetness from the apple, paired with a savory vegetable like butternut squash, is going to do all of the work for you. This soup will come together so nicely and be so smooth that you might just want to drink it from a mug.

Butternut Squash and Apple

A silky smooth puree of butternut squash with apple and sage, plus a hint of warmth.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 large butternut squash peeled and cubed
• 2 apples peeled and chopped
• 2 tbsp butter
• 1 onion diced
• 3 cloves garlic minced
• 1 tsp dried sage
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 0.25 tsp ground nutmeg
• 1 tsp salt

Method

 

1. Melt the butter on Sauté and cook the onion 3 minutes, then add garlic and sage for 1 minute.
2. Add the butternut squash, apples, broth, nutmeg, and salt.
3. Seal and pressure cook on High for 10 minutes, then quick release.
4. Blend until completely smooth with an immersion blender.
5. Stir in the heavy cream, warm gently, taste for salt, and serve.

Notes

Toasted pumpkin seeds on top add a nice crunch.