19 Game-Changing Instant Pot Soup Recipes Ready in Minutes: Cozy Comfort in a Flash!

19 Game-Changing Instant Pot Soup Recipes Ready in Minutes: Cozy Comfort in a Flash!

By Sara Taylor

19 Game-Changing Instant Pot Soup Recipes Ready in Minutes: Cozy Comfort in a Flash!

By Sara Taylor
•
Updated
•
Recipes

There are very few moments that are as satisfying as hearing the little valve hiss and knowing dinner is handled. These 19 Instant Pot soups are what I turn to when everyone is hangry and tempers are high. They’re warm and comforting, but most importantly ready in a flash and super forgiving when it comes to ingredient adjustments (exactly how soup should be).

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1) Creamy Tuscan Chicken

a creamy Tuscan chicken soup in a wide shallow bowl, flecked with sun-dried tomatoes, wilted spinach, and shredded Parmesan, set on a rustic wooden table with a linen napkin, natural light, shallow depth of field, landscape orientation

At a fancy bistro, this dish is similar in taste, but you can make it while you do homework! The main ingredients here are sun-dried tomatoes and spinach, and they do the heavy lifting!

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a creamy Tuscan chicken soup in a wide shallow bowl, flecked with sun-dried tomatoes, wilted spinach, and shredded Parmesan, set on a rustic wooden table with a linen napkin, natural light, shallow depth of field, landscape orientation

Creamy Tuscan Chicken

Parmesan cream broth with sun-dried tomatoes, garlic, spinach, and tender chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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

a spiced Moroccan red lentil soup in a wide ceramic bowl, deep orange and topped with fresh cilantro and a swirl of harissa, on a warm terracotta tabletop with flatbread alongside, natural light, shallow depth of field, landscape orientation

Warm and cozy food to make the smell in the house inviting. It is spiced and surprisingly hearty, especially for the low cost.

a spiced Moroccan red lentil soup in a wide ceramic bowl, deep orange and topped with fresh cilantro and a swirl of harissa, on a warm terracotta tabletop with flatbread alongside, natural light, shallow depth of field, landscape orientation

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
Cook Time 20 minutes
Total Time 30 minutes
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

a Thai coconut curry soup in a wide bowl, golden broth with sliced red peppers, chicken, and torn basil, lime wedge on the rim, set on a dark slate table, natural light, shallow depth of field, landscape orientation

It is tasty takeout with the perfect blend of curry, and just the right amount of lime and creamy coconut!

a Thai coconut curry soup in a wide bowl, golden broth with sliced red peppers, chicken, and torn basil, lime wedge on the rim, set on a dark slate table, natural light, shallow depth of field, landscape orientation

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
Cook Time 20 minutes
Total Time 30 minutes
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

a hearty beef and barley soup in a wide rustic bowl, dark savory broth with visible beef chunks, barley, carrots, and mushrooms, on a weathered wooden farmhouse table beside crusty bread, natural light, shallow depth of field, landscape orientation

This is the soup my kids request when it's gray and raining outside, and is a stick-to-your-ribs kind of soup in the best possible way.

a hearty beef and barley soup in a wide rustic bowl, dark savory broth with visible beef chunks, barley, carrots, and mushrooms, on a weathered wooden farmhouse table beside crusty bread, natural light, shallow depth of field, landscape orientation

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
Cook Time 35 minutes
Total Time 50 minutes
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

French onion soup in a wide crock, bubbling melted Gruyère over a golden toasted baguette slice, deep brown broth peeking through, on a dark bistro table, natural light, shallow depth of field, landscape orientation

All that slow caramelized-onion magic without having to linger over the stove for hours! The cheesy toast on top is a must!

French onion soup in a wide crock, bubbling melted Gruyère over a golden toasted baguette slice, deep brown broth peeking through, on a dark bistro table, natural light, shallow depth of field, landscape orientation

Classic French Onion

Beef broth with deeply caramelized onions, topped with melted Gruyère and toasted bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

a thick smoky black bean soup in a wide bowl, dark and glossy, topped with diced avocado, cilantro, and a lime wedge, on a colorful tiled table, natural light, shallow depth of field, landscape orientation

There is a smokey little hint of spice and provides more than enough satisfaction without the meat. Load up on the extras and let the group create their own dishes.

a thick smoky black bean soup in a wide bowl, dark and glossy, topped with diced avocado, cilantro, and a lime wedge, on a colorful tiled table, natural light, shallow depth of field, landscape orientation

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
Cook Time 40 minutes
Total Time 50 minutes
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

a smooth vibrant carrot ginger soup in a wide white bowl, bright orange with a swirl of coconut milk and a sprinkle of black pepper, on a light marble countertop, natural light, shallow depth of field, landscape orientation

The perfect way to describe this dish is the way it makes you feel. Its bright orange color and silky texture makes this dish feel like a hug, and might even make a pile of carrots feel exciting!

a smooth vibrant carrot ginger soup in a wide white bowl, bright orange with a swirl of coconut milk and a sprinkle of black pepper, on a light marble countertop, natural light, shallow depth of field, landscape orientation

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
Cook Time 15 minutes
Total Time 25 minutes
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

Italian wedding soup in a wide shallow bowl, golden broth dotted with tiny meatballs, small pasta, and green escarole, dusted with Parmesan, on a rustic kitchen table, natural light, shallow depth of field, landscape orientation

Soup with tiny meatballs, mini pasta and greens is a recipe that picky eaters will eat which makes it a weeknight winner.

Italian wedding soup in a wide shallow bowl, golden broth dotted with tiny meatballs, small pasta, and green escarole, dusted with Parmesan, on a rustic kitchen table, natural light, shallow depth of field, landscape orientation

Italian Wedding Soup

A soothing broth containing tiny meatballs, acini di pepe noodles, and soft escarole.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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

a lemony chicken orzo soup in a wide bowl, light golden broth with shredded chicken, orzo, carrots, and fresh dill, a lemon wedge on the side, on a bright white table, natural light, shallow depth of field, landscape orientation

This soup is bright and lemony. I always make it during the spring The soup is cozy enough for colder days. I make it whenever anyone in the house is feeling sick.

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a lemony chicken orzo soup in a wide bowl, light golden broth with shredded chicken, orzo, carrots, and fresh dill, a lemon wedge on the side, on a bright white table, natural light, shallow depth of field, landscape orientation

Lemon Dill Chicken Orzo

Chicken and orzo soup with fresh dill and tender vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 in a wide bowl, thick and golden-orange with bright green broccoli florets and a sprinkle of shredded cheddar, on a cozy wooden table with a spoon, natural light, shallow depth of field, landscape orientation

My crew actually cheers for broccoli with this one! It's creamy and cheesy and everything you could want. I promise it's just as good as the bread bowl version!

a rich broccoli cheddar soup in a wide bowl, thick and golden-orange with bright green broccoli florets and a sprinkle of shredded cheddar, on a cozy wooden table with a spoon, natural light, shallow depth of field, landscape orientation

Rich Broccoli Cheddar

A velvety base cheesy broccoli soup with sharp cheddar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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 in a wide bowl, warm orange broth with whole chickpeas, a swirl of coconut milk, and a dusting of curry, on a rustic autumn table, natural light, shallow depth of field, landscape orientation

Chickpeas make this extra filling, and the flavors are perfect for fall! It's also super easy to make, and you'll most likely have all the ingredients already.

a curried pumpkin and chickpea soup in a wide bowl, warm orange broth with whole chickpeas, a swirl of coconut milk, and a dusting of curry, on a rustic autumn table, natural light, shallow depth of field, landscape orientation

Curried Pumpkin and Chickpea

A soup made with pumpkin has cream, spices, and includes chickpeas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

a creamy mushroom and wild rice soup in a wide bowl, beige broth flecked with dark wild rice, sliced mushrooms, and fresh thyme, on a moody dark wooden table, natural light, shallow depth of field, landscape orientation

The soup is creamy and earthy. It is deeply satisfying, and makes you feel special. It's also a great option for cold weather and is made from mostly pantry staples.

a creamy mushroom and wild rice soup in a wide bowl, beige broth flecked with dark wild rice, sliced mushrooms, and fresh thyme, on a moody dark wooden table, natural light, shallow depth of field, landscape orientation

Savory Mushroom and Wild Rice

Creamy Wild Rice and Mushroom Soup with Thyme.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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

a rustic tomato basil soup in a wide bowl, deep red and smooth with a cream swirl and fresh basil leaves on top, beside a grilled cheese on a wooden board, natural light, shallow depth of field, landscape orientation

It is the upgraded and adult version of the canned tomato soup and ready before the grilled cheese even has a chance to cool. Pure nostalgia.

a rustic tomato basil soup in a wide bowl, deep red and smooth with a cream swirl and fresh basil leaves on top, beside a grilled cheese on a wooden board, natural light, shallow depth of field, landscape orientation

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
Cook Time 15 minutes
Total Time 25 minutes
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

a creamy white bean chicken chili in a wide bowl, pale and hearty with shredded chicken, white beans, topped with cilantro and a lime wedge, on a southwestern-style table, natural light, shallow depth of field, landscape orientation

All the coziness of chili without the heaviness of the red sauce! This one is creamy and mildly spicy with lots of shredded chicken.

a creamy white bean chicken chili in a wide bowl, pale and hearty with shredded chicken, white beans, topped with cilantro and a lime wedge, on a southwestern-style table, natural light, shallow depth of field, landscape orientation

White Bean Chicken Chili

Creamy white chili made with tender chicken, white beans, and green chiles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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

a chilled gazpacho in a wide shallow bowl, smooth bright red soup with a drizzle of olive oil and diced cucumber garnish, condensation on a glass beside it, on a sunlit patio table, natural light, shallow depth of field, landscape orientation

It's summer in a bowl! The Instant Pot does the quick chill prep so it really is no-fuss. The most refreshing meal of the day is a quick prep meal for when it is really sweltering.

a chilled gazpacho in a wide shallow bowl, smooth bright red soup with a drizzle of olive oil and diced cucumber garnish, condensation on a glass beside it, on a sunlit patio table, natural light, shallow depth of field, landscape orientation

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
Cook Time 5 minutes
Total Time 20 minutes
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

a Southwestern chicken tortilla soup in a wide bowl, red-orange broth with shredded chicken, corn, black beans, topped with crispy tortilla strips, avocado, and cilantro, on a rustic table, natural light, shallow depth of field, landscape orientation

With our recipe, you will experience the melting cheese, the crunch of waffle fries and a broth that will kick your taste buds just enough! It is fiesta in a bowl!

a Southwestern chicken tortilla soup in a wide bowl, red-orange broth with shredded chicken, corn, black beans, topped with crispy tortilla strips, avocado, and cilantro, on a rustic table, natural light, shallow depth of field, landscape orientation

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
Cook Time 25 minutes
Total Time 35 minutes
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

a tom yum soup in a wide bowl, clear reddish broth with pink shrimp, mushrooms, lemongrass, and fresh cilantro, lime wedges on the side, on a dark woven placemat, natural light, shallow depth of field, landscape orientation

It has the right balance of sweetness, tartness, and spiciness, and is loaded with shrimp to get your taste buds going. Just like your favorite Thai restaurant!

a tom yum soup in a wide bowl, clear reddish broth with pink shrimp, mushrooms, lemongrass, and fresh cilantro, lime wedges on the side, on a dark woven placemat, natural light, shallow depth of field, landscape orientation

Tom Yum Soup

A hot and sour shrimp soup with mushrooms, shrimp, lemongrass and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

a Hungarian goulash soup in a wide bowl, deep red paprika broth with tender beef chunks, potatoes, and peppers, a dollop of sour cream on top, on a rustic dark table with bread, natural light, shallow depth of field, landscape orientation

Rich and full of flavor, with plenty of paprika. This stew/soup has the taste of something that simmered all day. Thanks to the Instant Pot, that's our little secret.

a Hungarian goulash soup in a wide bowl, deep red paprika broth with tender beef chunks, potatoes, and peppers, a dollop of sour cream on top, on a rustic dark table with bread, natural light, shallow depth of field, landscape orientation

Hungarian Goulash

Rich beef goulash soup with sweet paprika, delicious peppers, and tender potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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

a silky butternut squash and apple soup in a wide bowl, warm golden-orange with a cream swirl, fresh sage, and toasted pumpkin seeds, on a cozy autumn table with a linen napkin, natural light, shallow depth of field, landscape orientation

It has just the right amount of Autumn sweetness from the apple, and is sweet, savory, and oh-so-smooth! You may want to drink this from a mug!

a silky butternut squash and apple soup in a wide bowl, warm golden-orange with a cream swirl, fresh sage, and toasted pumpkin seeds, on a cozy autumn table with a linen napkin, natural light, shallow depth of field, landscape orientation

Butternut Squash and Apple

A silky smooth puree of butternut squash with apple and sage, plus a hint of warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.
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