30+ Easy and Delicious Instant Pot Soup Recipes to Satisfy Your Cravings

If you’re looking to save time while enjoying a hearty, flavorful meal, then an Instant Pot is your best friend.

This multi-functional kitchen appliance has revolutionized the way we cook, especially when it comes to soups.

With the Instant Pot, you can create comforting, nutritious, and delicious soups in a fraction of the time it would take using traditional methods.

Whether you’re craving a creamy potato leek soup, a spicy chicken tortilla soup, or a hearty vegetable medley, there’s a recipe for every taste and occasion.

In this post, we’ve gathered over 30 Instant Pot soup recipes that are not only quick and easy but also packed with flavor and goodness.

Get ready to fill your kitchen with delicious aromas and enjoy these satisfying meals in no time.

30+ Easy and Delicious Instant Pot Soup Recipes to Satisfy Your Cravings

The Instant Pot has truly transformed the way we approach cooking, making even the most complex soup recipes quick and simple.

From comforting classics to bold new flavors, these 30+ Instant Pot soup recipes are perfect for anyone looking to enjoy a warm, satisfying meal with minimal effort.

Whether you’re cooking for yourself, your family, or a crowd, these soups are designed to be both easy and delicious.

So, grab your Instant Pot, gather your ingredients, and start exploring these amazing recipes today.

Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is a flavorful and easy-to-make meal perfect for cozy nights. Packed with tender chicken, zesty tomatoes, corn, and black beans, it’s a hearty, one-pot wonder. The addition of crispy tortilla strips and a dollop of sour cream provides a delicious crunch and creamy finish, making it a satisfying dish that’s sure to become a family favorite.

• Ingredients:
  • 1 lb boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes, with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 lime, cut into wedges
  • 1/4 cup cilantro, chopped
  • Tortilla strips, for garnish
  • Sour cream, for serving
• Instructions:
  1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil and chopped onions. Sauté for 3-4 minutes until softened.
  2. Add garlic and cook for another minute until fragrant.
  3. Add diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
  4. Place the chicken breasts directly into the pot. Close the lid, ensuring the valve is set to “Sealing.”
  5. Select the “Pressure Cook” or “Manual” setting and cook for 10 minutes on high pressure.
  6. Once done, allow the pressure to naturally release for 5 minutes, then perform a quick release for any remaining pressure.
  7. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
  8. Serve the soup hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice. Add a dollop of sour cream on top for extra creaminess.

This Instant Pot Chicken Tortilla Soup is a crowd-pleasing meal that’s full of vibrant flavors and textures. The convenience of cooking everything in one pot, combined with the tenderness of the chicken and the spice mix, makes this soup a quick go-to for busy weeknights or lazy weekends. The garnish of tortilla strips and sour cream takes the soup to the next level, adding a delightful contrast of crunch and creaminess. Whether you’re serving it as a starter or as a main dish, it’s a satisfying, nutritious meal the whole family will love.

Instant Pot Creamy Tomato Basil Soup

This creamy and comforting Instant Pot Tomato Basil Soup is the perfect balance of rich, velvety tomato flavor and fresh basil. Quick and easy to make in the Instant Pot, it’s a simple yet satisfying soup that’s ideal for a weeknight dinner or a light lunch. Paired with grilled cheese or crusty bread, this soup offers a nostalgic, comforting meal everyone will enjoy.

• Ingredients:
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz) diced tomatoes
  • 1 cup chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, chopped
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and pepper to taste
  • 1 tbsp olive oil
• Instructions:
  1. Set the Instant Pot to “Sauté” mode and heat the olive oil and butter. Add the chopped onions and sauté for 3-4 minutes until softened.
  2. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Stir in the diced tomatoes (with their juices), chicken broth, and sugar (if using). Season with salt and pepper. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  4. Once the cooking time is done, allow a quick release of pressure.
  5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
  6. Stir in the heavy cream and fresh basil leaves, and season with more salt and pepper to taste.
  7. Serve the soup hot, garnished with extra basil or a swirl of cream.

This Instant Pot Creamy Tomato Basil Soup is a nostalgic, cozy dish that’s both delicious and effortless to make. The Instant Pot ensures that the flavors are melded beautifully, while the fresh basil adds a vibrant, aromatic note. The creaminess from the heavy cream transforms the soup into a decadent treat, making it a perfect pairing for a crusty loaf of bread or a classic grilled cheese sandwich. Whether served as a starter or the main event, this soup offers comfort in every spoonful, making it an ideal choice for any time you crave a warm, homemade meal.

Instant Pot Lentil Soup

This Instant Pot Lentil Soup is a healthy, hearty dish that’s packed with protein and fiber. The combination of lentils, vegetables, and savory seasonings makes this a filling and nutritious meal. With the help of the Instant Pot, the lentils cook perfectly in a fraction of the time it takes to make them on the stovetop, making this recipe a great weeknight option for busy days.

• Ingredients:
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (optional)
• Instructions:
  1. Turn on the Instant Pot and select the “Sauté” function. Heat olive oil and add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  2. Add the garlic and cook for another minute until fragrant.
  3. Stir in the diced tomatoes, lentils, vegetable broth, cumin, turmeric, coriander, bay leaf, salt, and pepper. Mix well.
  4. Close the lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes.
  5. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then perform a quick release for any remaining pressure.
  6. Remove the bay leaf and stir the soup. Adjust seasoning if necessary, and add a squeeze of lemon juice for a bright finish.
  7. Serve hot, and enjoy!

This Instant Pot Lentil Soup is not only delicious but also incredibly nutritious, packed with plant-based protein and fiber from the lentils. The earthy flavors of cumin, turmeric, and coriander bring a depth of flavor that pairs perfectly with the natural sweetness of the carrots and tomatoes. Whether you’re looking for a light lunch or a satisfying dinner, this soup is sure to hit the spot. It’s a wonderful option for meal prep as it stores well and tastes even better the next day. A bowl of this hearty soup is a great way to fuel your body with wholesome ingredients and keep you feeling full and satisfied.

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is a creamy, velvety dish that’s perfect for fall or any chilly day. With a blend of sweet roasted butternut squash, savory onions, and aromatic spices, it’s a comforting and healthy choice. The Instant Pot makes the cooking process quick and easy, allowing you to enjoy this delicious, smooth soup in no time. It’s a warm, satisfying meal that’s perfect as a starter or a light main dish.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil and chopped onions, cooking for 3-4 minutes until soft.
  2. Add minced garlic, carrots, cinnamon, and nutmeg, and sauté for another minute until fragrant.
  3. Stir in the butternut squash and vegetable broth. Season with salt and pepper. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  4. Once the cooking time is complete, perform a quick release to release the pressure.
  5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
  6. Stir in the coconut milk or heavy cream for extra richness.
  7. Serve the soup hot, garnished with fresh parsley.

This Instant Pot Butternut Squash Soup is a perfect balance of sweet and savory, with the warm spices adding depth to the velvety texture. The Instant Pot speeds up the cooking time without compromising the flavors, making it ideal for busy days. The addition of coconut milk or cream makes the soup luxuriously creamy and comforting. Whether you’re serving it on its own or with crusty bread, this soup is sure to bring comfort to your table. It’s a versatile, healthy option that’s great for meal prep and can be enjoyed as part of a light lunch or dinner.

Instant Pot Split Pea Soup

Instant Pot Split Pea Soup is a nourishing and filling dish that’s made with simple ingredients but offers a hearty, satisfying flavor. Packed with protein, fiber, and veggies, it’s a great way to warm up on a cold day. The Instant Pot cuts down the cooking time significantly, allowing the split peas to cook to a perfect creamy consistency without the long wait. This soup is perfect for anyone looking for a nutritious, comforting meal.

• Ingredients:
  • 1 lb dried split peas, rinsed
  • 1 ham hock or 2 cups diced ham
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 tsp ground thyme
  • 1/2 tsp ground black pepper
  • Salt to taste
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add diced ham or a ham hock, and cook for 3-4 minutes to brown slightly and release some of its flavor.
  2. Add chopped onion, carrots, celery, and garlic. Sauté for another 4 minutes until the vegetables soften.
  3. Stir in the rinsed split peas, chicken broth, bay leaf, thyme, black pepper, and salt. Mix well.
  4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
  5. Once the cooking time is up, let the pressure release naturally for 10 minutes before performing a quick release.
  6. If using a ham hock, remove it, shred the meat, and return it to the soup. For a creamier texture, use an immersion blender to partially blend the soup to your desired consistency.
  7. Serve the soup hot, and enjoy!

This Instant Pot Split Pea Soup is a rich, hearty meal that combines the earthy flavor of split peas with the savory depth of ham. The Instant Pot ensures that the peas cook quickly and break down into a creamy, comforting base. Whether you enjoy it smooth or with some texture, this soup offers a balanced, satisfying meal that’s full of nutrition. The addition of ham makes it even more savory, but it’s also easily adaptable for vegetarians. This is the perfect soup for meal prepping, and it stores wonderfully for leftovers, making it a convenient and hearty choice for busy days.

Instant Pot Sweet Potato Soup

Instant Pot Sweet Potato Soup is a creamy, nutritious, and naturally sweet dish that’s perfect for any time of the year. The combination of tender sweet potatoes, a hint of cinnamon, and a rich broth creates a comforting and satisfying soup. The Instant Pot simplifies the process, cooking the sweet potatoes quickly and retaining all of their flavor and nutrients, making it an ideal choice for a quick yet healthy meal.

• Ingredients:
  • 2 medium sweet potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish
• Instructions:
  1. Turn on the Instant Pot and select the “Sauté” mode. Heat olive oil and sauté the chopped onions for 3-4 minutes until softened.
  2. Add garlic, cinnamon, and ginger, and sauté for another minute to release the spices’ fragrance.
  3. Add chopped sweet potatoes, vegetable broth, salt, and pepper. Stir to combine.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
  7. Stir in coconut milk or heavy cream for extra richness.
  8. Serve the soup hot, garnished with fresh thyme or parsley.

This Instant Pot Sweet Potato Soup is the perfect blend of natural sweetness and warm spices, making it an excellent choice for a cozy meal. The Instant Pot ensures that the sweet potatoes cook quickly and maintain their rich flavor. The addition of coconut milk or cream gives the soup a creamy, luxurious texture that enhances its natural sweetness. It’s an ideal dish for anyone looking to enjoy a healthy, filling soup that’s packed with vitamins and flavor. Whether you’re enjoying it as a starter or as a standalone meal, this soup is sure to become a favorite in your rotation.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a flavorful and comforting dish that’s loaded with tender chicken, zesty tomatoes, and a variety of spices. This quick and easy recipe delivers the perfect balance of savory, spicy, and slightly tangy flavors. The Instant Pot significantly reduces the cooking time, ensuring a rich, delicious soup in less than an hour. Topped with crispy tortilla strips, cheese, and a squeeze of lime, it’s a vibrant and satisfying meal.

• Ingredients:
  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground oregano
  • Salt and pepper to taste
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • Tortilla strips, shredded cheese, and sour cream for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add a splash of olive oil and sauté the chopped onion for 3-4 minutes until softened.
  2. Add minced garlic, cumin, chili powder, smoked paprika, and oregano. Sauté for another minute to allow the spices to bloom.
  3. Stir in the diced tomatoes, green chilies, corn, chicken broth, salt, and pepper. Place the chicken breasts in the pot.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is up, perform a quick release. Remove the chicken breasts, shred them with two forks, and return them to the soup.
  6. Stir in lime juice and fresh cilantro. Adjust seasoning with salt and pepper if needed.
  7. Serve the soup hot, garnished with tortilla strips, shredded cheese, and a dollop of sour cream.

This Instant Pot Chicken Tortilla Soup is a crowd-pleasing meal that brings vibrant flavors to your table in no time. The Instant Pot cooks the chicken to perfection, creating a rich and flavorful broth. The combination of spices and fresh cilantro elevates the soup, while the toppings of crispy tortilla strips, cheese, and sour cream add texture and indulgence. Whether you’re serving it as a light dinner or as part of a larger spread, this soup is sure to be a hit with everyone. Plus, it’s easily customizable to fit your heat preferences!

Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup is a creamy, rich, and velvety dish that combines the earthiness of potatoes with the mild, onion-like flavor of leeks. This comforting soup is perfect for a cold evening and is incredibly easy to prepare in the Instant Pot. With just a few simple ingredients, you can create a bowl of smooth, creamy soup that feels luxurious yet is simple enough for weeknight dinners.

• Ingredients:
  • 3 medium potatoes, peeled and diced
  • 2 large leeks, cleaned and chopped (white and light green parts only)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or coconut milk for a dairy-free version)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh chives for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add olive oil, and sauté the chopped onion and leeks for about 5 minutes until softened.
  2. Add minced garlic and sauté for another minute.
  3. Stir in the diced potatoes and vegetable broth. Season with salt and pepper.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
  7. Stir in the heavy cream and adjust seasoning with salt and pepper if needed.
  8. Serve the soup hot, garnished with fresh chives.

This Instant Pot Potato Leek Soup is the epitome of comfort food. The creamy texture and mild, savory flavors make it perfect for cozy evenings. The Instant Pot simplifies the cooking process, allowing the flavors to meld together quickly without compromising on taste. The addition of heavy cream gives the soup a rich and indulgent texture, while the fresh chives provide a burst of color and freshness. It’s an easy, wholesome soup that’s perfect for anyone craving a bowl of comfort, and it’s equally delicious when served with a slice of crusty bread.

Instant Pot Minestrone Soup

Instant Pot Minestrone Soup is a hearty, vegetable-packed dish that’s perfect for a filling lunch or dinner. Loaded with beans, vegetables, and pasta, this soup is bursting with flavor and nutrition. The Instant Pot ensures that all the ingredients cook evenly, and the soup comes together in a fraction of the time it would on the stove. It’s a great way to get your daily serving of vegetables in a delicious and satisfying meal.

• Ingredients:
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup spinach or kale, chopped
  • 2 tbsp freshly grated Parmesan cheese (optional)
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add olive oil and sauté the chopped onion for 3-4 minutes until softened.
  2. Add garlic, carrot, zucchini, and green beans. Sauté for another 3 minutes.
  3. Stir in the diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, and black pepper. Add the pasta to the pot.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 6 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Stir in the chopped spinach or kale and cook for another 2-3 minutes, until wilted.
  7. Serve the soup hot, topped with freshly grated Parmesan cheese if desired.

This Instant Pot Minestrone Soup is a well-rounded, nutritious meal packed with vegetables, beans, and pasta. The Instant Pot makes it incredibly easy to create this hearty soup in a fraction of the time it would take to simmer on the stovetop. With its blend of flavors and textures, it’s a great meal for the whole family, offering both nutrition and satisfaction. The addition of fresh greens and Parmesan cheese at the end adds a wonderful finishing touch, making it an ideal choice for a comforting weeknight dinner. Plus, it’s highly customizable, so feel free to add your favorite vegetables or proteins to make it your own.

Instant Pot Creamy Tomato Basil Soup

Instant Pot Creamy Tomato Basil Soup is a comforting classic that combines the rich, tangy flavor of ripe tomatoes with the freshness of basil and the creaminess of a perfect, velvety finish. This soup is quick to prepare and is ideal for busy weeknights or a cozy weekend lunch. The Instant Pot infuses the soup with rich flavors, while the addition of heavy cream brings it to a luxurious, creamy texture. Serve with grilled cheese for the ultimate comforting meal.

• Ingredients:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 2 cups vegetable broth (or chicken broth)
  • 1 tbsp tomato paste
  • 1 tsp dried basil (or 1/4 cup fresh basil, chopped)
  • 1/2 tsp ground sugar (optional, to balance acidity)
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add olive oil, and sauté the chopped onion for 3-4 minutes until softened.
  2. Add the minced garlic and sauté for another 30 seconds, until fragrant.
  3. Stir in the diced tomatoes, vegetable broth, tomato paste, dried basil, and sugar (if using). Season with salt and pepper.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches.
  7. Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh basil leaves.

Instant Pot Creamy Tomato Basil Soup is a simple yet delightful dish that’s perfect for those craving a warm, comforting meal. The Instant Pot cooks the tomatoes and aromatics to perfection, creating a rich and flavorful base. The smooth texture, enhanced by the cream, makes each spoonful indulgent. This soup is both easy to make and adaptable, whether you choose to use fresh basil or add a touch of sweetness to balance the acidity. It pairs wonderfully with a crusty grilled cheese sandwich for the ultimate nostalgic comfort food experience.

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is a velvety, smooth soup that’s perfect for the fall and winter months. The natural sweetness of the butternut squash is complemented by savory spices like cinnamon and nutmeg, making this soup a true delight. The Instant Pot cuts down the cooking time significantly, creating a flavorful soup in less than 30 minutes. This easy-to-make soup is perfect for cozy dinners or as a starter for a holiday meal.

• Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • 1/2 cup coconut milk (or heavy cream for a richer version)
  • 2 tbsp olive oil
  • Fresh parsley or cilantro for garnish (optional)
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add olive oil, and sauté the chopped onion for about 4-5 minutes until softened.
  2. Add minced garlic and sauté for another 30 seconds, until fragrant.
  3. Stir in the cubed butternut squash, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy. If using a standard blender, carefully blend the soup in batches.
  7. Stir in the coconut milk and adjust seasoning as necessary.
  8. Serve hot, garnished with fresh parsley or cilantro if desired.

This Instant Pot Butternut Squash Soup is the perfect balance of savory and sweet with a smooth, creamy texture. The Instant Pot makes it quick and easy to create this luxurious dish without sacrificing flavor. The spices give the soup a warm, comforting vibe, while the coconut milk adds a richness that makes it feel indulgent. It’s an ideal dish for the cooler months and can be served as a starter or a satisfying main course. Plus, it’s vegan and dairy-free, making it suitable for a variety of diets. Enjoy this deliciously warming soup all season long!

Instant Pot Sweet Potato Soup

Instant Pot Sweet Potato Soup is a naturally sweet, comforting dish that’s packed with nutrients and flavor. The sweetness of the potatoes is perfectly balanced with savory herbs and spices, making this soup a delicious and healthy option. The Instant Pot helps to cook the potatoes quickly, allowing you to enjoy a silky smooth, flavorful soup in no time. This vibrant soup can be enjoyed on its own or paired with a side of crusty bread for a complete meal.

• Ingredients:
  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric (optional)
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a creamier version)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add olive oil, and sauté the chopped onion for 4-5 minutes until softened.
  2. Add minced garlic, cinnamon, cumin, and turmeric (if using), and sauté for another 30 seconds until fragrant.
  3. Stir in the diced sweet potatoes and vegetable broth. Season with salt and pepper.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup and leave some pieces intact.
  7. Stir in the coconut milk and adjust seasoning as necessary.
  8. Serve hot, garnished with fresh cilantro or parsley.

This Instant Pot Sweet Potato Soup is a nutritious, hearty option that combines the natural sweetness of sweet potatoes with the warmth of savory spices. The Instant Pot’s quick cooking time ensures the potatoes become perfectly tender, while blending creates a creamy, luxurious texture. The coconut milk adds a touch of richness, and the soup is both comforting and satisfying. Whether you’re looking for a light lunch or a warming dinner, this sweet potato soup offers a nourishing and delicious choice that can be enjoyed year-round.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a flavorful, spicy, and comforting dish that’s perfect for a quick weeknight dinner. With tender chicken, vegetables, and the bold flavors of cumin, chili powder, and tomatoes, this soup is packed with layers of flavor. The Instant Pot helps to cook the chicken in record time, making it a hassle-free meal. Top with crispy tortilla strips, avocado, and fresh cilantro for a satisfying and hearty soup that everyone will love.

• Ingredients:
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chilies
  • 1 ½ cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • 1 tsp lime juice
  • Salt and pepper to taste
  • Tortilla strips for garnish
  • Avocado, chopped for garnish
  • Fresh cilantro for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add a bit of oil and sauté the chopped onion, bell pepper, and garlic for 3-4 minutes until softened.
  2. Stir in the diced tomatoes, green chilies, chicken broth, cumin, chili powder, paprika, and salt and pepper.
  3. Add the chicken breasts or thighs on top of the mixture.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 12 minutes.
  5. Once the cooking time is complete, perform a quick release and carefully remove the chicken.
  6. Shred the chicken using two forks and return it to the soup.
  7. Stir in lime juice and adjust seasoning if needed.
  8. Serve hot, garnished with tortilla strips, avocado, and fresh cilantro.

Instant Pot Chicken Tortilla Soup is a delightful balance of flavors and textures, with a savory broth, tender chicken, and plenty of zesty spices. The quick cooking time ensures the chicken is perfectly cooked and easy to shred, making this soup both quick and satisfying. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, it becomes a meal that’s both hearty and refreshing. Whether you’re enjoying it on a chilly evening or serving it to guests, this recipe is sure to be a crowd-pleaser.

Instant Pot Mushroom Soup

Instant Pot Mushroom Soup is a rich, creamy, and earthy dish that’s perfect for mushroom lovers. The combination of sautéed mushrooms, onions, garlic, and herbs makes for a deeply flavorful base. The Instant Pot helps to cook the ingredients quickly while retaining their full flavor. Finished with a touch of cream and a sprinkle of fresh thyme, this soup is a comforting, luxurious option that can be served as a starter or a main dish.

• Ingredients:
  • 1 lb fresh mushrooms (such as cremini, button, or a mix), sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tsp dried thyme (or 2 sprigs fresh thyme)
  • 1 tsp ground sage
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 2 tbsp butter or olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add the butter or oil, and sauté the onions for 4-5 minutes until softened.
  2. Add the garlic and sliced mushrooms, and sauté for another 5-6 minutes until the mushrooms release their moisture and begin to brown.
  3. Stir in the thyme, sage, salt, pepper, and broth.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches for a creamier texture.
  7. Stir in the heavy cream, and adjust seasoning to taste.
  8. Serve hot, garnished with fresh parsley.

Instant Pot Mushroom Soup is a deliciously creamy and earthy dish that’s perfect for anyone who loves the rich flavor of mushrooms. The Instant Pot enhances the natural umami flavor of the mushrooms, allowing you to enjoy a bowl of soup in a fraction of the time it would traditionally take. The addition of thyme and sage provides warmth, while the cream gives the soup a velvety texture. Whether you’re serving it on a cold day or as part of a holiday feast, this comforting soup is sure to become a favorite.

Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup is a creamy, comforting dish that combines tender potatoes with the delicate, slightly sweet flavor of leeks. This soup is hearty yet light, making it the perfect balance for any meal. The Instant Pot helps cook the potatoes and leeks quickly, resulting in a smooth and velvety soup that’s perfect for a cold evening. A touch of cream at the end adds richness, while fresh herbs and seasonings elevate the overall flavor.

• Ingredients:
  • 4 medium potatoes, peeled and diced
  • 3 leeks, cleaned and sliced (white and light green parts only)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream (or coconut milk for a dairy-free option)
  • 2 tbsp butter or olive oil
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish
• Instructions:
  1. Turn on the Instant Pot and select “Sauté” mode. Add the butter or olive oil, and sauté the onions and leeks for about 5 minutes, until softened.
  2. Add the garlic and sauté for another minute until fragrant.
  3. Stir in the diced potatoes, vegetable broth, thyme, bay leaf, salt, and pepper.
  4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
  5. Once the cooking time is complete, perform a quick release.
  6. Remove the bay leaf, and use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only part of the soup.
  7. Stir in the heavy cream, and adjust seasoning if necessary.
  8. Serve hot, garnished with fresh chives or parsley.

Instant Pot Potato Leek Soup is a luxurious, comforting dish that’s perfect for cold weather or as a light, satisfying meal. The creamy texture and mild flavor of the leeks pair beautifully with the richness of the potatoes, creating a soup that’s both hearty and refreshing. The Instant Pot makes this soup quick and easy, retaining all the flavors while saving you time. Finished with a swirl of cream and a sprinkle of fresh herbs, this soup is both indulgent and nourishing. Enjoy it as a starter or a main, and it’s sure to become a family favorite!

Note: More recipes are coming soon!