26+ Delicious Instant Pot Creamy Soup Recipes to Savor All Year Long

When it comes to comfort food, few dishes are as universally loved as a creamy soup.

Whether it’s the rich, velvety texture, the comforting warmth, or the burst of flavors in every spoonful, creamy soups have a way of making any meal feel like a cozy experience.

And when you combine the magic of an Instant Pot with the rich goodness of creamy soups, the results are simply mouthwatering.

The Instant Pot helps you create these soups faster than traditional methods while still maintaining that luxurious creaminess we all crave.

In this article, we’ve rounded up 26+ Instant Pot creamy soup recipes that are sure to please your taste buds and fit every occasion.

From hearty vegetable-based soups to indulgent cheese-filled creations, there’s something for everyone.

Whether you’re a seasoned Instant Pot user or new to the game, these recipes will show you just how easy it is to make comforting, creamy soups in a fraction of the time.

Get ready to enjoy a cozy, delicious meal in no time with these foolproof recipes!

26+ Delicious Instant Pot Creamy Soup Recipes to Savor All Year Long

With these 26+ Instant Pot creamy soup recipes, you’ll never have to worry about what to cook on those chilly evenings or busy weeknights again.

The Instant Pot makes the process incredibly easy and quick, while still delivering the rich, flavorful results you love in creamy soups.

Whether you’re craving a classic tomato basil soup, a rich potato leek creation, or something more adventurous like a creamy butternut squash soup, these recipes have you covered.

Next time you’re in the mood for something warm, comforting, and absolutely delicious, pull out your Instant Pot and try one (or more) of these creamy soup recipes.

They’re sure to become family favorites, adding warmth and joy to your dining table all year long.

Instant Pot Creamy Tomato Basil Soup

This creamy tomato basil soup made in the Instant Pot is a comforting, rich dish perfect for cold evenings or as a starter for dinner. The combination of sweet tomatoes, aromatic basil, and a touch of cream makes this soup irresistibly smooth and flavorful. Best of all, it takes under 30 minutes to prepare, making it a convenient and delicious meal option for busy days.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken or vegetable broth
• 1/2 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 1 tablespoon sugar (optional, to balance acidity)

Instructions:

1. Set the Instant Pot to sauté mode and add olive oil. Once heated, sauté the diced onion for 2-3 minutes until soft. Add minced garlic and sauté for another minute until fragrant.
2. Add both crushed and diced tomatoes, broth, basil, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
6. Stir in the heavy cream and sugar (if using). Taste and adjust seasoning as needed.
7. Serve hot with a side of crusty bread.

This Instant Pot creamy tomato basil soup is a perfect balance of sweet, savory, and creamy flavors. The pressure-cooking method enhances the taste, infusing the soup with deep, rich tomato flavor. The final touch of heavy cream adds a luxurious texture, and the fresh basil elevates the overall taste. It’s a simple yet indulgent recipe that can be easily customized with additional herbs or spices. Whether paired with a grilled cheese sandwich or enjoyed on its own, this soup is sure to become a family favorite.

Instant Pot Creamy Potato Leek Soup

This Instant Pot creamy potato leek soup is a velvety smooth dish that combines the earthy flavors of potatoes with the subtle sweetness of leeks. It’s a hearty and satisfying soup that’s perfect for a cozy dinner or as a starter for your holiday meals. With the convenience of the Instant Pot, it comes together quickly and requires minimal hands-on time.

Ingredients:

• 2 tablespoons butter
• 3 leeks, white and light green parts only, cleaned and sliced
• 4 medium-sized potatoes, peeled and cubed
• 3 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• Chopped chives (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the sliced leeks and sauté for 4-5 minutes until softened.
2. Add the garlic and cook for another minute. Then, add the cubed potatoes, broth, thyme, salt, and pepper.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. After the cooking time is done, do a quick release.
5. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and adjust seasoning to taste.
7. Serve the soup hot, garnished with chopped chives.

This creamy potato leek soup is the ultimate comfort food, offering a delicious combination of flavors with minimal effort. The Instant Pot makes cooking this soup quick and easy, while the butter and cream add richness to the dish. The leeks provide a delicate sweetness that complements the potatoes, creating a balanced and satisfying flavor profile. Topped with fresh chives, this soup is perfect for a chilly evening or a special occasion.

Instant Pot Creamy Broccoli Cheddar Soup

Instant Pot creamy broccoli cheddar soup is a delicious and comforting dish, packed with tender broccoli, sharp cheddar, and a smooth, creamy base. This quick and easy recipe delivers the perfect combination of cheesy goodness and wholesome vegetables. Ideal for a family dinner, this soup is a crowd-pleaser that pairs perfectly with crusty bread or a salad.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1/2 teaspoon mustard powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
2. Add the broccoli florets, diced potato, broth, mustard powder, paprika, salt, and pepper. Stir well.
3. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth. If you like it chunkier, blend just half of the soup.
6. Stir in the heavy cream and shredded cheddar cheese. Stir until the cheese melts and the soup becomes creamy.
7. Adjust seasoning to taste and serve hot.

This Instant Pot creamy broccoli cheddar soup is rich, cheesy, and utterly satisfying. The Instant Pot allows you to achieve a smooth, velvety texture in a fraction of the time it would take using traditional methods. The broccoli adds a nutritious element, while the sharp cheddar cheese creates a rich, comforting flavor. With the added cream, this soup becomes a perfect indulgent meal. It’s an ideal choice for a hearty lunch or dinner, and its ease of preparation makes it a go-to recipe for busy days.

Instant Pot Creamy Butternut Squash Soup

This Instant Pot creamy butternut squash soup is a perfect autumn or winter dish, offering a velvety, naturally sweet flavor from the squash. With a blend of spices and a rich, creamy finish, this soup is a warm and nourishing meal. Using the Instant Pot ensures a quicker cooking time without sacrificing depth of flavor, making this recipe an easy yet elegant choice for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and diced
• 1 butternut squash (about 3-4 cups, peeled and cubed)
• 3 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream for a richer option)
• Fresh thyme (optional, for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and diced carrot. Sauté for 4-5 minutes until the onion becomes soft and translucent.
2. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend half and leave the rest as is.
6. Stir in the coconut milk and adjust seasoning if needed.
7. Serve hot, garnished with fresh thyme (if desired).

This creamy butternut squash soup is the epitome of comfort, offering a blend of natural sweetness from the squash and warming spices like cinnamon and nutmeg. The Instant Pot makes the cooking process faster while still creating a soup that tastes slow-cooked and rich. The creamy coconut milk gives it a luxurious texture, and the fresh thyme adds a fragrant touch. This soup is perfect for fall or winter and can be served as a side dish or a main course with some crusty bread.

Instant Pot Creamy Cauliflower Soup

This creamy cauliflower soup, made in the Instant Pot, is a healthy yet indulgent dish. The cauliflower lends a light yet creamy base, while a touch of cream and savory spices make it feel decadent. It’s a great option for those seeking a low-carb or vegetarian meal without sacrificing flavor. In just 25 minutes, you can have a smooth, creamy soup that’s perfect for lunch or dinner.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium head of cauliflower, chopped into florets
• 3 cups vegetable broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
2. Add the cauliflower florets, vegetable broth, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 7 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend half of the soup.
6. Stir in the heavy cream or coconut milk and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This creamy cauliflower soup is a perfect balance of light yet rich flavors. The cauliflower gives it a naturally creamy texture without being heavy, while the butter and cream provide the luxurious richness you expect in a great soup. The addition of garlic and onion powders boosts the flavor profile, making each spoonful delightful. This is a great dish for anyone looking for a low-calorie yet satisfying soup, and it’s easy to customize with additional herbs or toppings like roasted garlic or grated cheese.

Instant Pot Creamy Chicken and Mushroom Soup

This Instant Pot creamy chicken and mushroom soup is a hearty, flavorful dish filled with tender chicken, earthy mushrooms, and a rich creamy broth. With its savory flavors and comforting texture, this soup is perfect for a cozy dinner. The Instant Pot allows the chicken and mushrooms to cook quickly while keeping them tender and flavorful, and the cream adds the finishing touch for a luxurious soup experience.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast or thighs, boneless and skinless, cut into chunks
• 1 small onion, chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken chunks and sauté for 3-4 minutes until browned on all sides.
2. Add the chopped onion, garlic, and sliced mushrooms, and sauté for another 3 minutes until the mushrooms release their moisture and begin to soften.
3. Add the chicken broth, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
5. Once the cooking time is complete, do a quick release to release the pressure.
6. Stir in the heavy cream and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This creamy chicken and mushroom soup is a comforting, savory delight, offering tender chicken and flavorful mushrooms in a rich, creamy base. The Instant Pot ensures that all the ingredients meld together perfectly in no time, creating a soup that’s hearty enough to be a main course. The combination of chicken, mushrooms, and cream makes for a satisfying and indulgent dish that’s perfect for cooler weather or a cozy weeknight meal. Paired with a slice of warm bread, it’s the ultimate comfort food.

Instant Pot Creamy Sweet Potato Soup

This Instant Pot creamy sweet potato soup is a velvety, nourishing dish that combines the natural sweetness of sweet potatoes with savory spices and creamy texture. It’s a perfect comfort food for cooler months and works wonderfully as a light dinner or side dish. The Instant Pot speeds up the cooking process while infusing the soup with deep flavors. With a touch of coconut milk, this recipe is naturally dairy-free and deliciously creamy.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and diced
• 3 cups vegetable broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream)
• Fresh cilantro or parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the cubed sweet potatoes, carrots, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the coconut milk and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro or parsley.

This creamy sweet potato soup offers the perfect balance of sweetness and warmth, with the coconut milk adding a rich, silky texture. The Instant Pot ensures a quick, easy preparation while retaining the deep flavors of roasted sweet potatoes and spices. The ginger, cinnamon, and nutmeg infuse the soup with a comforting aroma that will make it a family favorite. Whether you enjoy it as a starter or a light meal, this soup is a healthy and satisfying option for any day.

Instant Pot Creamy Corn Chowder

Instant Pot creamy corn chowder is a hearty, satisfying soup that combines sweet corn kernels with potatoes, bacon, and a rich, creamy broth. This chowder is comforting and flavorful, making it a perfect choice for a cold day. The Instant Pot makes it easy to cook the ingredients to perfection, and the final result is a velvety soup with a subtle smoky flavor from the bacon.

Ingredients:

• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 medium potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 3 cups frozen corn kernels
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and add the chopped bacon. Cook until crispy, about 5-6 minutes. Remove the bacon and set aside, leaving some bacon fat in the pot.
2. Add the chopped onion to the pot and sauté for 2-3 minutes until softened.
3. Add the diced potatoes, chicken broth, corn, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 7 minutes.
5. Once the cooking time is complete, do a quick release to release the pressure.
6. Stir in the heavy cream and adjust seasoning to taste.
7. Serve hot, garnished with crispy bacon and fresh parsley.

This creamy corn chowder is a wonderfully comforting dish that combines the sweetness of corn with the richness of cream and bacon. The Instant Pot allows the flavors to meld together quickly, resulting in a soup that’s both creamy and hearty. The crispy bacon adds a delightful crunch and savory contrast to the smooth, rich soup. This chowder is perfect as a main dish or served alongside a salad for a full meal, making it a crowd-pleasing option for family dinners.

Instant Pot Creamy Spinach Artichoke Soup

Instant Pot creamy spinach artichoke soup is a decadent, rich dish that brings together the creamy goodness of spinach and artichokes in a silky soup. Inspired by the classic dip, this soup is full of flavor with garlic, cream, and Parmesan cheese, making it an indulgent yet satisfying meal. With the convenience of the Instant Pot, this recipe comes together in no time and is perfect for a quick dinner or elegant lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 3 cups chicken or vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another minute.
2. Add the chopped artichokes, spinach, chicken broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Stir in the heavy cream and grated Parmesan cheese, and mix until smooth and creamy.
6. Adjust seasoning as needed and serve hot.

This creamy spinach artichoke soup is a comforting and luxurious dish that brings the flavors of a classic appetizer into a hearty soup. The artichokes and spinach blend perfectly with the creamy base, while the Parmesan adds a savory depth. The Instant Pot makes this soup easy to prepare, with all the flavors developing in just a short cooking time. Whether served as a meal on its own or as a first course to a dinner, this soup is sure to impress with its creamy texture and vibrant flavors.

Instant Pot Creamy Zucchini Soup

This Instant Pot creamy zucchini soup is a fresh, light, and healthy option that makes the most of in-season zucchini. The soup is naturally creamy without any heavy cream, thanks to the silky texture of blended zucchini and potatoes. It’s a quick and easy way to create a satisfying meal, and the Instant Pot helps infuse all the flavors while cooking it in no time. This soup is perfect for a light lunch or a starter for dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, chopped
• 1 large potato, peeled and cubed
• 3 cups vegetable broth
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Greek yogurt or sour cream (optional for extra creaminess)
• Fresh basil or parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the zucchini, potato, vegetable broth, basil, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 6 minutes.
5. Once the cooking time is complete, do a quick release to release the pressure.
6. Use an immersion blender to blend the soup until smooth. You can blend it completely or leave some chunks for texture.
7. Stir in Greek yogurt or sour cream, if desired, and adjust seasoning as needed.
8. Serve hot, garnished with fresh basil or parsley.

This creamy zucchini soup is a perfect way to enjoy a light yet creamy soup without using heavy cream. The combination of zucchini and potato provides a rich, velvety texture, while the Greek yogurt or sour cream adds a creamy finish. With the Instant Pot, this dish comes together in under 30 minutes, making it ideal for a quick and healthy meal. The soup is full of fresh flavors and is a great option for anyone looking to enjoy a nutritious, low-calorie dish that’s still indulgent.

Instant Pot Creamy Carrot Ginger Soup

This Instant Pot creamy carrot ginger soup is a vibrant and soothing dish that combines the natural sweetness of carrots with the zing of fresh ginger. It’s a nourishing soup, perfect for boosting your immune system and warming you up on a chilly day. The Instant Pot makes the cooking process quick while allowing the flavors to blend seamlessly for a rich, smooth soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, peeled and grated
• 6 medium carrots, peeled and chopped
• 3 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream for a richer version)
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the chopped carrots, vegetable broth, cumin, coriander, salt, and pepper. Stir well to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
5. Once the cooking time is complete, do a quick release to release the pressure.
6. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend half and leave the rest as is.
7. Stir in the coconut milk and adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro.

This creamy carrot ginger soup is a wonderfully bright and warming dish. The fresh ginger adds a spicy kick that complements the natural sweetness of the carrots, while the coconut milk adds a silky smooth finish. The Instant Pot makes the cooking process easy and fast, ensuring that the soup is ready in no time while still tasting rich and comforting. This soup is not only delicious but also packed with vitamins and antioxidants, making it a healthy and indulgent option for any meal.

Instant Pot Creamy Garlic Parmesan Soup

Instant Pot creamy garlic Parmesan soup is a rich and savory dish that’s filled with the bold flavors of garlic and Parmesan cheese. It’s a decadent, indulgent soup with a luxurious texture that feels like a treat, yet it’s easy to make. The Instant Pot speeds up the cooking process, ensuring a creamy, perfectly blended soup in a fraction of the time. This soup is perfect for those who love bold flavors and want a cozy meal that feels extra special.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 medium potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the chicken broth, diced potatoes, thyme, garlic powder, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend just half of the soup.
6. Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese is melted and the soup is creamy.
7. Adjust seasoning to taste, and serve hot, garnished with fresh parsley.

This creamy garlic Parmesan soup is a perfect balance of savory, creamy, and cheesy flavors. The garlic infuses the soup with a bold, aromatic taste, while the Parmesan cheese adds richness and depth. The Instant Pot makes it easy to cook the soup quickly, while still allowing the flavors to develop fully. With the added cream and Parmesan, this soup has a luxurious texture that’s perfect for a cozy meal or as a starter for a larger dinner. Garnished with fresh parsley, this indulgent soup is sure to become a favorite.

Instant Pot Creamy Broccoli Soup

Instant Pot creamy broccoli soup is a comforting, healthy dish that highlights the earthy flavor of broccoli in a creamy, velvety base. This recipe is quick and easy to make, thanks to the Instant Pot, while still delivering a rich texture that feels indulgent. It’s a great way to enjoy a nutritious bowl of soup, packed with vitamins and minerals, and can be easily customized with toppings like cheddar cheese or crispy bacon.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets (about 2 medium heads)
• 2 medium potatoes, peeled and diced
• 3 cups vegetable or chicken broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut milk for dairy-free option)
• Grated cheddar cheese or crispy bacon (optional, for garnish)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the broccoli florets, diced potatoes, vegetable broth, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 8 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend half and leave the rest intact.
6. Stir in the heavy cream or coconut milk and adjust seasoning as needed.
7. Serve hot, garnished with grated cheddar cheese or crispy bacon.

his creamy broccoli soup is a healthy and satisfying meal that doesn’t compromise on flavor. The Instant Pot makes it easy to cook the broccoli and potatoes to perfection, resulting in a smooth and creamy soup without the need for a lot of heavy ingredients. The addition of nutmeg enhances the soup’s depth of flavor, while the cream gives it a rich finish. Whether you enjoy it as a main or side dish, this soup is perfect for anyone looking for a nutritious, comforting meal that’s ready in no time.

Instant Pot Creamy Tomato Basil Soup

Instant Pot creamy tomato basil soup is a classic comfort food that’s both rich and tangy. This version is enhanced with the freshness of basil and the smoothness of cream, creating a perfect balance of flavors. With the Instant Pot, you can achieve a deliciously velvety soup in a fraction of the time. It pairs wonderfully with grilled cheese sandwiches or crusty bread for the ultimate cozy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 oz) crushed tomatoes
• 3 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the crushed tomatoes, vegetable broth, dried basil, sugar (if using), salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is a perfect blend of tangy tomatoes, fresh basil, and creamy richness. The Instant Pot makes the soup quick and easy to prepare, while still allowing the flavors to develop deeply. The addition of cream adds a velvety texture that elevates this classic soup. It’s the ideal choice for a comforting lunch or dinner, especially when paired with a crispy grilled cheese sandwich. This recipe is sure to become a go-to for tomato soup lovers.

Instant Pot Creamy Asparagus Soup

Instant Pot creamy asparagus soup is a light yet luxurious dish that showcases the delicate flavor of fresh asparagus. The Instant Pot allows the asparagus to cook quickly, preserving its vibrant color and nutrients while creating a smooth, creamy texture. With a touch of cream and a few simple ingredients, this soup is the perfect way to enjoy the springtime vegetable year-round.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lb fresh asparagus, trimmed and chopped into pieces
• 3 cups vegetable broth
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh lemon wedges for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chopped asparagus and vegetable broth. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 6 minutes.
4. Once the cooking time is complete, do a quick release to release the pressure.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in the heavy cream, lemon zest, and adjust seasoning as needed.
7. Serve hot, garnished with fresh lemon wedges.

This creamy asparagus soup is a light yet indulgent dish that perfectly captures the freshness of asparagus. The Instant Pot helps retain the vegetable’s bright color and delicate flavor while ensuring the soup comes together quickly. The addition of cream gives it a rich texture, and the lemon zest adds a refreshing brightness that balances the richness. This soup is an excellent choice for a spring-inspired meal or as a first course for an elegant dinner. It’s a versatile, healthy dish that’s simple yet satisfying.

Note: More recipes are coming soon