35+ Delicious Dairy-Free Instant Pot Soup Recipes for Every Season

Are you craving a comforting, hearty soup but want to keep it dairy-free?

Look no further!

The Instant Pot has revolutionized how we prepare meals, offering a quick and easy way to make delicious, healthy dishes with minimal effort.

Whether you’re dairy-free by choice or necessity, there’s no reason you should miss out on the richness and warmth of a bowl of soup.

In this article, we’ve gathered 35+ mouthwatering dairy-free Instant Pot soup recipes that are as nourishing as they are tasty.

From creamy, velvety blends to chunky, savory broths, you’ll find a variety of soups that will fit perfectly into your lifestyle.

So, grab your Instant Pot, and let’s get cooking!

35+ Delicious Dairy-Free Instant Pot Soup Recipes for Every Season

No matter what flavor profiles or ingredients you’re drawn to, these 35+ dairy-free Instant Pot soup recipes are sure to satisfy every craving.

With the convenience of the Instant Pot and the delicious, wholesome ingredients in each recipe, you can create perfect soups every time, whether you’re meal prepping for the week or looking to serve a warm, satisfying dish for the family.

Say goodbye to dairy and hello to flavorful, nourishing meals that will keep you cozy and content.

Creamy Coconut Chicken Soup

This creamy coconut chicken soup is a rich, comforting dish that’s perfect for a keto lunch. Packed with tender chicken, aromatic spices, and the creamy goodness of coconut milk, this soup is both satisfying and full of flavor. The Instant Pot makes it quick and easy to prepare, perfect for a busy day.

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken broth (low-sodium)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil. Add the diced onion and garlic, cooking until fragrant (about 3-4 minutes).
2. Add the grated ginger, turmeric, cumin, paprika, and coriander, and cook for another 1-2 minutes.
3. Season the chicken with salt and pepper, then add it to the Instant Pot, followed by the chicken broth.
4. Secure the lid, close the valve, and cook on “High Pressure” for 12 minutes.
5. When done, do a quick release and open the lid. Remove the chicken and shred it using two forks.
6. Return the shredded chicken to the pot, stir in the coconut milk, and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This creamy coconut chicken soup is a flavorful and satisfying keto-friendly meal. The coconut milk provides a rich, velvety texture, and the combination of spices adds a warm depth of flavor. It’s a great choice for a quick and nutritious lunch, offering a balance of protein and healthy fats while keeping carbs low. Plus, the Instant Pot ensures it’s ready in no time!

Zucchini & Spinach Soup

A light, vibrant, and nourishing soup that’s both keto and dairy-free, this zucchini and spinach soup is perfect for a low-carb lunch. It’s packed with fresh vegetables, and the blend of flavors is comforting without being heavy. The Instant Pot helps you whip up this dish in a flash, making it perfect for meal prep or busy days.

Ingredients:

• 3 medium zucchinis, chopped
• 2 cups spinach (fresh or frozen)
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh basil (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped zucchini, spinach, dried basil, oregano, salt, and pepper to the pot. Stir well to combine.
3. Pour in the vegetable broth and mix everything together.
4. Secure the lid, close the valve, and set the Instant Pot to “High Pressure” for 5 minutes.
5. Once the cooking time is complete, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in the lemon juice and taste for seasoning.
7. Serve hot, garnished with fresh basil.

This zucchini and spinach soup is light yet flavorful, providing a wonderful balance of nutrients. The simplicity of zucchini combined with the freshness of spinach makes it a great keto-friendly option, while the addition of lemon juice brightens the flavors. This low-carb, dairy-free soup is a great option for a satisfying and wholesome lunch that is both healthy and quick to make in the Instant Pot.

Spicy Tomato & Cauliflower Soup

For a bold and hearty soup, this spicy tomato and cauliflower soup is an excellent choice. With the rich flavors of tomatoes and the smooth texture of cauliflower, it’s both creamy and spicy, making it the ideal low-carb, keto-friendly lunch. The Instant Pot ensures it’s prepared in a fraction of the time compared to traditional methods.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust for heat preference)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped cauliflower, diced tomatoes, smoked paprika, red pepper flakes, cumin, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix well.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste for seasoning and adjust as needed.
7. Serve hot, garnished with fresh parsley.

The spicy tomato and cauliflower soup offers a flavorful, bold kick that will satisfy your taste buds while keeping carbs low. The cauliflower gives the soup a creamy texture without the need for dairy, while the tomatoes provide a burst of tangy flavor. It’s a hearty and filling soup, perfect for a keto-friendly lunch that’s both comforting and nutritious. The Instant Pot makes this recipe incredibly easy, ensuring you can enjoy a delicious, spicy bowl of soup with minimal effort.

Roasted Red Pepper & Tomato Soup

This roasted red pepper and tomato soup is an irresistible blend of sweet roasted peppers and tangy tomatoes, creating a rich, creamy soup without the need for dairy. It’s a comforting and filling soup that’s perfect for those following a low-carb or keto diet. The Instant Pot helps you prepare this flavorful dish in no time.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until fragrant (about 3-4 minutes).
2. Add the roasted red peppers, diced tomatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup offers a wonderful balance of smoky sweetness from the peppers and acidity from the tomatoes. It’s a perfect dairy-free, low-carb choice for a keto lunch. The Instant Pot makes it incredibly easy to prepare, while still delivering a rich, creamy texture without any dairy. Garnished with fresh basil, it’s a warm and satisfying dish.

Mushroom & Garlic Soup

This mushroom and garlic soup is savory and comforting, full of the earthy flavors of mushrooms and the richness of garlic. It’s a great option for a low-carb lunch and is completely dairy-free, making it an ideal choice for those on a keto diet. The Instant Pot brings out the flavors quickly and easily, making this dish a breeze to prepare.

Ingredients:

• 1 lb mushrooms (button or cremini), sliced
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
3. Add the vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Optionally, stir in nutritional yeast for a cheesy flavor.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This mushroom and garlic soup is a comforting, low-carb option packed with rich flavors. The mushrooms add a hearty, earthy base, while the garlic gives it a depth of savory goodness. The Instant Pot makes it quick to prepare, and it’s a great dairy-free choice for a keto lunch. A sprinkle of fresh parsley adds a refreshing finish to this satisfying soup.

Spicy Butternut Squash Soup

This spicy butternut squash soup combines the natural sweetness of butternut squash with a touch of heat, making it a comforting yet zesty dish. It’s dairy-free and perfect for a low-carb, keto lunch. The Instant Pot helps you cook the squash to perfection while infusing all the bold flavors into a silky soup.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped butternut squash, diced tomatoes, ginger, cinnamon, chili powder, cayenne pepper (if using), salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This spicy butternut squash soup is a perfect balance of sweetness and heat, making it a standout dish for lunch. The richness of the squash combined with the warmth of the spices offers a comforting experience, while keeping it low-carb and keto-friendly. The Instant Pot makes this recipe quick and easy, while ensuring the soup retains its creamy texture without any dairy.

Broccoli & Cauliflower Soup

A simple yet satisfying low-carb, keto-friendly soup, this broccoli and cauliflower soup is both creamy and flavorful. The combination of two cruciferous vegetables creates a nutrient-dense dish that’s perfect for a light yet filling lunch. With the Instant Pot, you can have this healthy soup ready in minutes.

Ingredients:

• 1 medium head of broccoli, chopped
• 1 medium head of cauliflower, chopped
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped broccoli, cauliflower, thyme, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh chives.

This broccoli and cauliflower soup is a creamy, comforting choice for a low-carb lunch. The combination of broccoli and cauliflower provides a rich texture, while the thyme adds a savory depth of flavor. The Instant Pot makes this soup a breeze to prepare, and it’s a great dairy-free option that’s both satisfying and nutritious.

Avocado & Cucumber Soup

This refreshing avocado and cucumber soup is light, hydrating, and perfect for a low-carb lunch. The creamy texture of avocado combined with the coolness of cucumber creates a delightful soup that is refreshing and filling. The Instant Pot makes it super easy to prepare, and the result is a nutrient-packed soup that’s dairy-free and keto-friendly.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh dill (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped cucumber, cumin, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 5 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Add the avocados and blend the soup using an immersion blender until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot or chilled, garnished with fresh dill.

This avocado and cucumber soup is a light, creamy, and refreshing option that is perfect for a warm or cool lunch. The avocado provides a smooth, creamy texture, while the cucumber keeps it light and hydrating. This keto-friendly, dairy-free soup is quick to make and is an excellent choice for those looking for a nutritious, low-carb meal.

Cauliflower & Leek Soup

This cauliflower and leek soup offers a mild yet savory flavor that is both satisfying and nutritious. The leek gives a subtle sweetness to the soup, while the cauliflower adds a creamy texture, making it a perfect dairy-free option for a low-carb lunch. The Instant Pot makes it easy to prepare, bringing out all the flavors in a fraction of the time.

Ingredients:

• 1 medium head of cauliflower, chopped
• 2 leeks, cleaned and sliced
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion, garlic, and leeks, cooking until softened (about 5-6 minutes).
2. Add the chopped cauliflower, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix well.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh thyme.

This cauliflower and leek soup is a creamy, flavorful option that is perfect for a light yet satisfying lunch. The combination of cauliflower and leeks creates a delicate, savory base that is enhanced by the creamy texture from the Instant Pot. It’s a low-carb, dairy-free dish that’s perfect for a keto lunch, offering great taste and nutrition in one bowl.

Lemon-Ginger Chicken Soup

This lemon-ginger chicken soup is refreshing, aromatic, and packed with flavor. The citrusy tang of lemon and the zesty heat of ginger give this soup a vibrant kick, while the chicken provides protein, making it a perfect low-carb lunch. The Instant Pot helps you get all the flavors infused quickly and easily, making this a great option for busy days.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth (low-sodium)
• 1 tablespoon fresh ginger, grated
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon turmeric powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the grated ginger and turmeric powder, and cook for an additional 1-2 minutes.
3. Add the chicken breasts or thighs, followed by the chicken broth, salt, and pepper. Stir everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 12 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the pot, stir in the lemon juice, and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

The lemon-ginger chicken soup is a light, vibrant, and flavorful dish that brings a burst of citrus and spice to your keto lunch. The ginger adds a soothing warmth, while the lemon brightens the flavor, making this a refreshing yet comforting meal. The Instant Pot ensures the chicken is perfectly tender, and the soup is ready in minutes, making it a simple, healthy, and satisfying option.

Spicy Eggplant & Tomato Soup

This spicy eggplant and tomato soup combines the smoky flavor of eggplant with the sweetness of tomatoes, giving you a unique and satisfying low-carb, keto-friendly meal. The Instant Pot allows the ingredients to cook quickly, locking in all the rich flavors. A touch of spice makes this soup particularly satisfying.

Ingredients:

• 2 medium eggplants, chopped
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped eggplants, diced tomatoes, smoked paprika, chili flakes, cumin, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix well.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This spicy eggplant and tomato soup is a unique and flavorful dish that offers a perfect balance of smoky, sweet, and spicy flavors. The eggplant gives it a creamy texture while keeping it low-carb, making it an ideal choice for a keto lunch. The Instant Pot makes it easy to prepare, and the result is a hearty, comforting soup that’s both satisfying and nourishing.

Spicy Beef & Cabbage Soup

This spicy beef and cabbage soup is hearty, filling, and full of robust flavors. The tender beef, combined with the slightly sweet cabbage and a kick of heat, makes this soup a perfect low-carb lunch for keto enthusiasts. The Instant Pot ensures that the beef is perfectly cooked and the soup is ready quickly.

Ingredients:

• 1 lb ground beef (grass-fed or lean)
• 1 small head of cabbage, chopped
• 4 cups beef broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
3. Add the smoked paprika, chili powder, cayenne pepper (if using), salt, and pepper. Stir to combine.
4. Add the chopped cabbage and beef broth. Mix well.
5. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes. This spicy beef and cabbage soup is a rich, filling dish with a perfect balance of savory beef and spicy kick. The cabbage provides a hearty base without adding carbs, making it an excellent choice for a keto lunch. The Instant Pot makes it easy to prepare, and it’s a satisfying, flavorful meal that keeps you full for hours.

Roasted Garlic & Pumpkin Soup

This roasted garlic and pumpkin soup is creamy, flavorful, and perfect for a cozy low-carb lunch. The sweet pumpkin combined with the savory, aromatic roasted garlic creates a comforting dish that is both dairy-free and keto-friendly. The Instant Pot makes this soup easy to prepare, and the result is a thick, velvety soup with incredible depth of flavor.

Ingredients:

• 2 cups roasted pumpkin (fresh or canned)
• 1 head garlic, roasted
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion, cooking until softened (about 3-4 minutes).
2. Add the roasted pumpkin, roasted garlic (squeeze out the soft garlic from the skin), ginger, cinnamon, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix well.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This roasted garlic and pumpkin soup is a creamy, flavorful dish that’s perfect for fall or any time you want a warm, comforting meal. The sweetness of the pumpkin and the rich depth of roasted garlic make it irresistible, and the Instant Pot makes it incredibly easy to prepare. It’s a low-carb, dairy-free soup that’s great for a keto lunch and sure to satisfy your taste buds.

Kale & Sausage Soup

Kale and sausage soup is a hearty, filling dish that combines the earthiness of kale with the savory richness of sausage. This low-carb, keto-friendly soup is packed with flavor and is a perfect choice for a quick lunch. The Instant Pot ensures that the sausage is perfectly cooked, and the kale adds a nutrient-packed punch.

Ingredients:

• 1 lb Italian sausage (spicy or mild)
• 4 cups chicken broth (low-sodium)
• 1 bunch kale, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the Italian sausage, breaking it up as it cooks, until browned and fully cooked.
3. Add the dried oregano, salt, and pepper, and stir to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Add the chopped kale and stir it into the soup.
6. Close the lid, set the valve to sealing, and cook on “High Pressure” for 5 minutes.
7. Once the cooking time is done, do a quick release and open the lid.
8. Serve hot, garnished with fresh parsley.

This kale and sausage soup is a hearty, satisfying dish that’s perfect for a low-carb, keto-friendly lunch. The sausage adds rich, savory flavor, while the kale provides a great texture and a healthy dose of vitamins. The Instant Pot makes this soup incredibly easy to prepare, and the result is a comforting, filling meal that will keep you energized and satisfied.

Curried Cauliflower Soup

This curried cauliflower soup is a flavorful, warming dish with a perfect balance of spices. The cauliflower provides a smooth, creamy base, while the curry spices add depth and richness. It’s a great low-carb, keto-friendly soup that’s dairy-free and packed with flavor. The Instant Pot helps you create this comforting dish in just a few minutes.

Ingredients:

• 1 medium head of cauliflower, chopped
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the cauliflower, curry powder, turmeric, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and mix everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This curried cauliflower soup is rich, warming, and full of deep, flavorful spices. The curry powder and turmeric add a comforting warmth, while the cauliflower gives it a smooth, creamy texture without any dairy. It’s a perfect low-carb, keto-friendly option for lunch, and the Instant Pot makes it easy to prepare in no time.

Creamy Zucchini & Leek Soup

This creamy zucchini and leek soup is a light yet satisfying dish that’s perfect for a low-carb, keto-friendly lunch. The zucchini provides a smooth base, while leeks add a subtle, sweet flavor. Blended together with a touch of garlic and herbs, this soup is a comforting, dairy-free option that can be easily made in the Instant Pot.

Ingredients:

• 3 medium zucchinis, chopped
• 2 leeks, cleaned and chopped
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chopped leeks, zucchini, thyme, salt, and pepper. Stir well to combine.
3. Pour in the vegetable broth and stir again.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh chives.

Tleeks provide a mild sweetness. The Instant Pot makes it simple to prepare, and the result is a comforting, dairy-free soup that’s ideal for a low-carb, keto lunch. The fresh chives add a pop of color and flavor to finish the dish.

Spicy Shrimp & Avocado Soup

This spicy shrimp and avocado soup is a perfect combination of heat and creaminess, making it a satisfying low-carb, keto lunch. The shrimp is cooked to perfection, and the creamy avocado adds richness while keeping the soup light and refreshing. The Instant Pot makes it easy to prepare this flavorful dish in no time.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups chicken broth (low-sodium)
• 1 ripe avocado, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the onions and garlic.
3. Pour in the chicken broth and bring to a simmer.
4. Add the shrimp and cook for 2-3 minutes, or until the shrimp are pink and cooked through.
5. Turn off the Instant Pot and add the chopped avocado. Stir to combine.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

his spicy shrimp and avocado soup is a flavorful, satisfying dish with a perfect balance of heat and creaminess. The shrimp offers a great source of protein, and the avocado adds richness without any dairy. The Instant Pot makes it quick and easy to prepare, making it a perfect option for a keto lunch that’s both refreshing and filling.

Beef & Mushroom Soup

This hearty beef and mushroom soup is a rich, savory dish that’s full of umami flavor. The combination of tender beef, earthy mushrooms, and flavorful herbs creates a satisfying and nourishing meal that’s perfect for a low-carb, keto-friendly lunch. The Instant Pot makes this dish quick and easy to prepare, ensuring you get all the flavors without the wait.

Ingredients:

• 1 lb stew beef (cubed)
• 8 oz mushrooms, sliced
• 4 cups beef broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the cubed stew beef and cook until browned on all sides.
3. Add the sliced mushrooms, dried thyme, salt, and pepper. Stir to combine.
4. Pour in the beef broth and stir again.
5. Close the lid, set the valve to sealing, and cook on “High Pressure” for 20 minutes.
6. Once the cooking time is done, do a quick release and open the lid.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley.

This beef and mushroom soup is a savory, comforting dish that combines tender beef with earthy mushrooms for a rich, satisfying lunch. The Instant Pot makes it quick to prepare, and the result is a flavorful, low-carb, keto-friendly soup that’s perfect for any day of the week. The fresh parsley adds a nice finishing touch to this hearty meal.

Spicy Pork & Cabbage Soup

This spicy pork and cabbage soup is a flavorful, hearty dish that’s perfect for a low-carb, keto lunch. The pork adds richness and protein, while the cabbage provides a satisfying texture and lightness to the soup. With a touch of spice, this Instant Pot soup is a flavorful, easy-to-make meal that will keep you full and satisfied.

Ingredients:

• 1 lb ground pork
• 4 cups chicken broth (low-sodium)
• 1 small head of cabbage, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the ground pork and cook until browned, breaking it apart as it cooks.
3. Add the cumin, chili flakes, salt, and pepper, stirring well to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Add the chopped cabbage and stir everything together.
6. Close the lid, set the valve to sealing, and cook on “High Pressure” for 8 minutes.
7. Once the cooking time is done, do a quick release and open the lid.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro.

This spicy pork and cabbage soup is a flavorful, satisfying dish that’s both hearty and light at the same time. The pork adds richness, while the cabbage balances it out, making for a great low-carb, keto lunch. The Instant Pot ensures that all the ingredients are cooked to perfection, and the soup is ready in minutes. The fresh cilantro adds a nice touch to finish this warming dish.

Roasted Tomato & Bell Pepper Soup

This roasted tomato and bell pepper soup is rich and smoky, with a perfect blend of roasted vegetables and spices. The sweetness of the tomatoes and bell peppers is enhanced by roasting, and the Instant Pot brings all the flavors together quickly. This dairy-free, low-carb soup is great for a keto-friendly lunch that’s both hearty and healthy.

Ingredients:

• 4 large tomatoes, halved
• 2 bell peppers, seeded and halved
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. While the onion and garlic cook, roast the tomatoes and bell peppers on a baking sheet at 400°F for 20-25 minutes, or until softened and slightly charred.
3. Add the roasted tomatoes and bell peppers to the Instant Pot, along with the smoked paprika, salt, and pepper. Stir well.
4. Pour in the vegetable broth and bring to a simmer.
5. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
6. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh basil.

This roasted tomato and bell pepper soup is a smoky, flavorful dish that’s perfect for a low-carb, keto lunch. The roasting process deepens the flavors of the tomatoes and peppers, and the Instant Pot brings it all together in no time. This comforting soup is easy to prepare, and the fresh basil adds a refreshing finish to this delicious, dairy-free, keto-friendly meal.

Sweet Potato & Carrot Soup

This sweet potato and carrot soup is a comforting, nutrient-rich meal that’s perfect for a low-carb, keto-friendly lunch. The natural sweetness of the sweet potatoes and carrots combines with savory herbs, creating a delicious, smooth soup. The Instant Pot ensures that the vegetables cook quickly and evenly, making this soup a quick and satisfying option for busy days.

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 4 carrots, peeled and chopped
• 4 cups vegetable broth (low-sodium)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the sweet potatoes, carrots, cumin, salt, and pepper. Stir well.
3. Pour in the vegetable broth and stir everything together.
4. Close the lid, set the valve to sealing, and cook on “High Pressure” for 10 minutes.
5. Once the cooking time is done, do a quick release and open the lid. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This sweet potato and carrot soup is rich, creamy, and naturally sweet, making it a perfect low-carb, keto-friendly option for lunch. The cumin adds depth to the soup, and the Instant Pot ensures a quick cooking time while preserving all the flavors. It’s a delicious, healthy, and satisfying meal that’s both comforting and nourishing.

Note: More recipes are coming soon