50+ Hearty Instant Pot Soup Recipes to Try

As the leaves change color and the air turns crisp, there’s nothing quite like the warmth and comfort of a delicious bowl of soup.

Fall is the perfect season to embrace hearty, flavorful recipes that not only nourish the body but also warm the soul.

With the Instant Pot, you can create an array of scrumptious soups in no time, making it an invaluable tool for busy home cooks.

Whether you’re craving classic flavors like creamy tomato or looking to explore new favorites such as curried pumpkin, this collection of over 50 fall Instant Pot soup recipes will inspire you to gather your ingredients and get cooking.

From vegetarian delights to hearty meat-based options, there’s something for everyone to enjoy this season.

So, let’s dive into the world of cozy soups that will fill your home with delightful aromas and your belly with comfort!

50+ Hearty Instant Pot Soup Recipes to Try

As you embrace the beautiful fall season, let these 50+ Instant Pot soup recipes become a staple in your kitchen.

With their quick cooking times and minimal fuss, the Instant Pot allows you to explore a variety of flavors and ingredients while saving you time and effort.

Whether you’re preparing a nourishing soup for your family or hosting a cozy gathering with friends, these recipes are sure to please.

Don’t be afraid to get creative and make them your own—experiment with different spices, vegetables, and proteins to suit your taste.

As the days grow shorter and the nights cooler, there’s no better way to savor the season than with a steaming bowl of homemade soup.

Creamy Pumpkin and Sage Soup

This creamy pumpkin and sage soup is a delightful blend of flavors, bringing together the sweetness of pumpkin with the earthy aroma of fresh sage. Quick to prepare in the Instant Pot, this soup is not only nourishing but also a perfect starter for your fall gatherings. Its vibrant orange color adds a cheerful touch to your dining table, making it a favorite among both kids and adults.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 4 cups canned pumpkin puree (or fresh pumpkin)
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• Fresh sage leaves, for garnish

Instructions:

1. Sauté the Aromatics: Turn the Instant Pot to the sauté setting. Add the olive oil, and once hot, add the diced onion. Sauté until the onion is translucent (about 5 minutes). Add the minced garlic, ginger, cinnamon, and nutmeg, stirring for another minute until fragrant.
2. Add the Pumpkin: Stir in the pumpkin puree and vegetable broth. Mix well to combine all the ingredients.
3. Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual setting and cook on high pressure for 10 minutes.
4. Release Pressure: After the cooking time is complete, do a quick release of the pressure. Carefully open the lid.
5. Blend and Finish: Stir in the coconut milk, and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Season with salt and pepper to taste.
6. Serve: Ladle into bowls, garnish with fresh sage leaves, and enjoy!

This creamy pumpkin and sage soup is a true fall favorite, combining comforting flavors that evoke the essence of the season. The richness of pumpkin paired with aromatic spices creates a heartwarming dish that is perfect for both weeknight dinners and festive occasions. Plus, with the convenience of the Instant Pot, you can whip up this delightful soup in no time, allowing you to spend more moments savoring your meal and less time in the kitchen.

Harvest Vegetable and Quinoa Soup

Embrace the flavors of fall with this hearty harvest vegetable and quinoa soup. Packed with nutritious vegetables and protein-rich quinoa, this recipe is not only filling but also incredibly satisfying. The combination of seasonal veggies like carrots, celery, and kale creates a vibrant, colorful dish that is perfect for meal prep and ideal for chilly autumn evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup quinoa, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Fresh parsley, for garnish

Instructions:

1. Sauté the Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
2. Add Remaining Vegetables: Stir in the carrots, celery, bell pepper, and zucchini. Sauté for an additional 5 minutes.
3. Combine Ingredients: Add the diced tomatoes, quinoa, vegetable broth, thyme, oregano, salt, and pepper. Stir well to combine.
4. Pressure Cook: Close the lid, set the valve to sealing, and select manual mode. Cook on high pressure for 12 minutes.
5. Release Pressure: Once the cooking time is up, do a quick release. Open the lid carefully.
6. Add Greens and Serve: Stir in the chopped kale or spinach until wilted. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This harvest vegetable and quinoa soup is a wonderful way to celebrate the bounty of fall. It’s not just a meal; it’s a nourishing embrace on a cool day. The combination of quinoa and a variety of vegetables makes this soup a complete and balanced dish, ideal for lunch or dinner. Whether you’re feeding a crowd or enjoying leftovers throughout the week, this recipe is sure to become a staple in your autumn meal rotation, providing warmth and sustenance with every spoonful.

Spicy Butternut Squash and Black Bean Soup

Warm up your fall evenings with this spicy butternut squash and black bean soup. The sweetness of roasted butternut squash balances perfectly with the heat from jalapeños and the earthy flavors of black beans. This soup is not only delicious but also packed with vitamins and fiber, making it a healthy choice for your family. Plus, it’s a fantastic way to enjoy the flavors of the season!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 butternut squash, peeled and diced (about 4 cups)
• 4 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Avocado slices (optional)

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode. Add olive oil, then the diced onion, garlic, and jalapeño. Sauté until softened (about 5 minutes).
2. Add Squash and Spices: Stir in the diced butternut squash, cumin, smoked paprika, salt, and pepper. Cook for an additional 3 minutes.
3. Pressure Cook: Pour in the vegetable broth and add the black beans. Close the lid, seal the valve, and cook on high pressure for 10 minutes.
4. Release Pressure: Once finished, do a quick release and open the lid.
5. Blend and Serve: Use an immersion blender to puree the soup to your desired consistency. Stir in lime juice. Serve hot, garnished with fresh cilantro and avocado slices if desired.

This spicy butternut squash and black bean soup is a delightful fusion of flavors and textures, making it a standout dish for fall. The combination of sweet squash and spicy jalapeños creates a comforting warmth that is perfect for cool evenings. Plus, with the added protein from black beans, this soup serves as a complete meal on its own. Whether enjoyed as a standalone dish or paired with crusty bread, it’s sure to satisfy your cravings and keep you cozy all season long. Enjoy the wholesome goodness of fall in every bowl!

Tuscan White Bean and Kale Soup

This Tuscan white bean and kale soup is a hearty and nutritious option that embodies the flavors of autumn. With creamy white beans, tender kale, and aromatic herbs, this soup is not only satisfying but also packed with vitamins and minerals. It’s an easy, one-pot meal that can be enjoyed as a main dish or a delightful starter, making it a versatile addition to your fall menu.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 4 cups chopped kale
• Salt and pepper to taste
• Juice of 1 lemon
• Grated Parmesan cheese (optional), for serving

Instructions:

1. Sauté the Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Herbs and Broth: Stir in the thyme and rosemary, then add the vegetable broth and white beans. Mix well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and select manual mode. Cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is up, do a quick release. Open the lid carefully.
5. Finish with Kale and Lemon: Stir in the chopped kale and lemon juice. Let the residual heat wilt the kale for about 5 minutes. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.

This Tuscan white bean and kale soup is a delightful and nourishing option for fall, providing a perfect balance of flavors and textures. The creamy white beans offer a rich base, while the kale adds a fresh, vibrant touch. This soup is not only easy to prepare in the Instant Pot but also an excellent way to incorporate healthy greens into your diet. Serve it with crusty bread for a complete meal that will warm your heart and soul during chilly evenings.

Sweet Potato and Lentil Soup

This sweet potato and lentil soup is a nourishing and flavorful dish that highlights the natural sweetness of sweet potatoes combined with the hearty texture of lentils. Packed with protein and fiber, this soup is perfect for a filling lunch or dinner. Its bright orange hue and comforting spices make it a seasonal favorite, ensuring everyone will enjoy a bowl.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper to taste
• 1 cup coconut milk (optional)
• Fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 5 minutes).
2. Add Sweet Potatoes and Lentils: Stir in the diced sweet potatoes, lentils, vegetable broth, cumin, and curry powder. Mix well to combine all ingredients.
3. Pressure Cook: Close the lid, seal the valve, and cook on high pressure for 15 minutes.
4. Release Pressure: Once cooking is complete, perform a quick release. Open the lid carefully.
5. Blend and Finish: Use an immersion blender to puree the soup to your desired consistency. If using coconut milk, stir it in at this stage. Season with salt and pepper to taste.
6. Serve: Ladle into bowls and garnish with fresh cilantro before serving.

This sweet potato and lentil soup is a wholesome and filling dish that beautifully captures the essence of fall. The combination of sweet potatoes and lentils provides a perfect balance of sweetness and earthiness, making it a nutritious choice for any meal. Not only is this soup rich in flavor, but it is also easy to make in the Instant Pot, allowing you to enjoy a hearty dish with minimal effort. This soup is sure to become a staple in your fall menu, offering comfort and nourishment in every bowl.

Mushroom Barley Soup

This mushroom barley soup is a comforting, hearty dish that highlights the rich umami flavor of mushrooms paired with the chewy texture of barley. Perfect for chilly fall days, this soup is not only filling but also loaded with nutrients, making it an excellent choice for a wholesome meal. Its savory flavor profile makes it a wonderful option for both lunch and dinner, sure to please everyone at the table.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced (cremini or button mushrooms)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté the Base: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion, garlic, and sliced mushrooms, cooking until the mushrooms are tender and the onion is translucent (about 5-7 minutes).
2. Add Carrots and Celery: Stir in the diced carrots and celery, cooking for another 3 minutes.
3. Combine Ingredients: Add the pearl barley, vegetable broth, thyme, parsley, salt, and pepper. Stir well to combine.
4. Pressure Cook: Close the lid, set the valve to sealing, and select manual mode. Cook on high pressure for 25 minutes.
5. Release Pressure: After cooking, do a quick release and open the lid.
6. Serve: Stir well and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley.

This mushroom barley soup is a nourishing and hearty dish that embodies the warmth of fall. The combination of earthy mushrooms and chewy barley creates a satisfying texture and rich flavor that will keep you coming back for more. This recipe is not only easy to prepare in the Instant Pot but also allows for versatility; feel free to add your favorite vegetables or herbs. Enjoy this soup as a main course or as a starter, and let its comforting aroma fill your kitchen, making it a delightful choice for gatherings or cozy family dinners.

Pumpkin and Sage Soup

This pumpkin and sage soup is a creamy, comforting dish that highlights the flavors of autumn with its rich pumpkin base and aromatic sage. Perfect for chilly evenings, this soup is not only delicious but also packed with nutrients, making it an ideal choice for a healthy fall meal. Serve it with crusty bread for a complete dining experience that feels festive and seasonal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, peeled and cubed)
• 4 cups vegetable broth
• 1 teaspoon ground sage (or 1 tablespoon fresh sage, chopped)
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup coconut milk (or heavy cream)
• Pumpkin seeds, for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
2. Add Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, sage, cinnamon, salt, and pepper. Mix well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: After the cooking time is complete, perform a quick release and open the lid carefully.
5. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk or heavy cream, and adjust seasoning if necessary.
6. Serve: Ladle into bowls and garnish with pumpkin seeds if desired.

This pumpkin and sage soup is a delightful celebration of fall flavors that’s both creamy and comforting. The natural sweetness of pumpkin pairs beautifully with the earthy sage, creating a balanced dish that’s satisfying and healthy. This recipe is perfect for a quick weeknight dinner or as an elegant starter for a festive gathering. By preparing it in the Instant Pot, you save time without sacrificing flavor, making it a fantastic addition to your fall recipe repertoire.

Creamy Potato Leek Soup

This creamy potato leek soup is a rich and velvety dish that showcases the delicate flavors of leeks paired with hearty potatoes. A classic comfort food, it’s perfect for fall and can easily be made vegan by using plant-based cream. This soup is simple to prepare in the Instant Pot, resulting in a warm and satisfying bowl that embodies the essence of the season.

Ingredients:

• 2 tablespoons olive oil
• 3 leeks, white and light green parts only, sliced and rinsed
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup plant-based cream (or heavy cream)
• Fresh chives, for garnish

Instructions:

1. Sauté Leeks and Garlic: Set the Instant Pot to sauté mode and heat the olive oil. Add the sliced leeks and garlic, cooking until the leeks are soft, about 5 minutes.
2. Add Potatoes and Broth: Stir in the diced potatoes, vegetable broth, thyme, salt, and pepper. Mix well.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is up, perform a quick release and carefully open the lid.
5. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the plant-based cream or heavy cream and adjust seasoning if necessary.
6. Serve: Ladle into bowls and garnish with chopped chives before serving.

This creamy potato leek soup is a luxurious and satisfying dish perfect for fall. The combination of tender leeks and creamy potatoes creates a rich texture and flavor that is hard to resist. This soup is not only simple to make in the Instant Pot but also versatile enough to be enjoyed as a light lunch or a comforting dinner. Whether served as a starter or a main dish, it is sure to warm your soul and leave you craving more.

Harvest Vegetable Soup

This harvest vegetable soup is a colorful and nutritious medley of seasonal vegetables, making it an ideal choice for fall. Packed with nutrients and flavor, this soup is both hearty and satisfying, perfect for those crisp autumn days. It’s versatile and can be customized with whatever vegetables you have on hand, making it an excellent way to reduce food waste while enjoying a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup corn (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté Vegetables: Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Add Remaining Vegetables: Stir in the carrots, celery, zucchini, bell pepper, corn, diced tomatoes (with juices), vegetable broth, oregano, basil, salt, and pepper. Mix well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: After the cooking time is complete, perform a quick release and carefully open the lid.
5. Serve: Ladle into bowls and garnish with fresh parsley before serving.

This harvest vegetable soup is a delightful celebration of seasonal produce, offering a vibrant array of flavors and textures. Each bowl is brimming with the goodness of fresh vegetables, making it a perfect way to embrace fall’s bounty. The Instant Pot allows for quick preparation, ensuring you can enjoy a nourishing meal without spending hours in the kitchen. This soup is perfect for family dinners or meal prepping for the week, providing warmth and comfort in every delicious spoonful.

Apple and Butternut Squash Soup

This apple and butternut squash soup is a delightful combination of sweet and savory flavors that perfectly captures the essence of fall. The sweetness of the apples pairs beautifully with the creamy texture of roasted butternut squash, while warm spices like cinnamon and nutmeg add depth and warmth. This soup is not only comforting but also loaded with vitamins and fiber, making it a healthy option for your fall menu.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 medium apples, peeled, cored, and diced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk (or heavy cream)
• Chopped walnuts, for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add Squash and Apples: Stir in the butternut squash and apples, mixing well with the onion and garlic.
3. Season and Add Broth: Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Release Pressure: Once the cooking time is complete, perform a quick release and carefully open the lid.
6. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk or heavy cream for added richness.
7. Serve: Ladle into bowls and garnish with chopped walnuts if desired.

This apple and butternut squash soup is a warm embrace on a chilly fall day. The natural sweetness of the squash and apples creates a comforting harmony, while the spices evoke the flavors of the season. It’s easy to prepare in the Instant Pot, making it a great option for busy weeknights or holiday gatherings. Pair it with crusty bread for a wholesome meal that’s sure to impress family and friends.

Mushroom Barley Soup

Mushroom barley soup is a hearty and nutritious dish that combines earthy mushrooms with chewy barley, creating a satisfying and filling meal. This soup is rich in umami flavor and packed with vegetables, making it a great choice for a nourishing fall dinner. The Instant Pot allows for a quick cooking time, making it perfect for those busy autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups mushrooms, sliced (button, cremini, or a mix)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Add Vegetables and Barley: Stir in the mushrooms, carrots, celery, and barley, mixing well with the onions and garlic.
3. Season and Add Broth: Add the vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
5. Release Pressure: Once the cooking time is complete, allow for a natural release for 10 minutes, then perform a quick release.
6. Serve: Ladle into bowls and garnish with fresh parsley.

This mushroom barley soup is a fulfilling and comforting dish that’s perfect for the fall season. The combination of mushrooms and barley offers a delightful chewiness, while the herbs enhance the soup’s earthy flavors. This recipe is not only quick and easy to prepare in the Instant Pot but also a great way to use up any leftover vegetables you have on hand. It makes for a fantastic lunch or dinner option that warms you up from the inside out, ensuring you enjoy the beauty of fall to the fullest.

Spicy Sweet Potato and Black Bean Soup

This spicy sweet potato and black bean soup is a bold and flavorful dish that combines the sweetness of sweet potatoes with the earthiness of black beans. The addition of spices like cumin and chili powder gives it a delightful kick, making it a satisfying meal for those cooler fall days. This soup is not only hearty but also packed with protein and fiber, making it a nutritious choice for lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Juice of 1 lime
• Chopped cilantro, for garnish

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until the onion is soft, about 5 minutes.
2. Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, black beans, vegetable broth, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Mix well.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Blend and Finish: Use an immersion blender to puree the soup until smooth, or leave it chunky for more texture. Stir in the lime juice.
6. Serve: Ladle into bowls and garnish with chopped cilantro.

This spicy sweet potato and black bean soup is a vibrant and hearty dish that’s perfect for fall. The sweet potatoes provide a lovely sweetness that balances the spices, creating a harmonious and satisfying flavor profile. This soup is incredibly versatile and can easily be adapted to suit your spice preferences. The Instant Pot makes it easy to prepare, allowing you to enjoy a wholesome and delicious meal in no time. Perfect for a cozy dinner or meal prep, this soup is sure to become a favorite in your fall recipe collection!

Creamy Tomato Basil Soup

Creamy tomato basil soup is a classic comfort food that warms the soul, especially in the fall. This version, made in the Instant Pot, is quick and easy, allowing you to enjoy the rich, velvety texture of the soup without hours of simmering. The vibrant tomatoes paired with fresh basil create a flavorful dish that can be enjoyed alone or as a delightful accompaniment to a grilled cheese sandwich.

Ingredients:

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

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Add Tomatoes and Seasoning: Stir in the crushed tomatoes, vegetable broth, dried oregano, sugar, salt, and pepper. Mix well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Blend and Add Cream: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream or coconut milk and fresh basil.
6. Serve: Ladle into bowls and garnish with additional basil leaves.

This creamy tomato basil soup is a delightful way to embrace fall flavors while enjoying a comforting classic. The Instant Pot makes the cooking process quick and straightforward, allowing you to indulge in the rich and creamy goodness without extensive prep time. Perfect for serving alongside your favorite sandwiches, this soup will soon become a staple in your fall meal rotation. Enjoy its vibrant flavor and comforting texture on a chilly evening!

Lentil and Vegetable Soup

This lentil and vegetable soup is a hearty, nutritious option that celebrates the abundance of fall produce. Packed with protein, fiber, and essential nutrients, this soup is a wholesome meal that will keep you feeling full and satisfied. The combination of lentils and a variety of vegetables creates a colorful, flavorful dish that can be enjoyed any day of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Fresh parsley, for garnish

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, cooking until the onion is soft, about 5 minutes.
2. Add Vegetables and Lentils: Stir in the carrots, celery, bell pepper, lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper. Mix well.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
4. Release Pressure: Once the cooking time is complete, allow for a natural release for 10 minutes, then perform a quick release.
5. Add Greens: Stir in the chopped spinach or kale until wilted.
6. Serve: Ladle into bowls and garnish with fresh parsley.

This lentil and vegetable soup is a fantastic choice for a nutritious and filling fall meal. The combination of lentils and colorful vegetables not only makes for a visually appealing dish but also provides a wealth of vitamins and minerals. This recipe is easy to customize based on seasonal produce or personal preferences, making it a versatile addition to your cooking repertoire. Enjoy it on its own or with a slice of crusty bread for a complete meal that nourishes both body and soul!

Curried Pumpkin Soup

Curried pumpkin soup is a warm, fragrant dish that captures the essence of fall. The combination of creamy pumpkin with aromatic spices creates a delightful balance of flavors, making this soup perfect for chilly evenings. It’s not only delicious but also packed with nutrients, providing a comforting yet healthy meal option.

Ingredients:

• 2 tablespoons coconut oil (or olive oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed)
• 4 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup coconut milk
• Fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode and heat the coconut oil. Add the onion, garlic, and ginger, cooking until the onion is soft and fragrant, about 5 minutes.
2. Add Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, curry powder, cumin, cayenne pepper (if using), salt, and pepper. Mix well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Blend and Add Coconut Milk: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk until well combined.
6. Serve: Ladle into bowls and garnish with fresh cilantro.

This curried pumpkin soup is a delightful way to enjoy the flavors of fall. The warm spices and creamy texture create a comforting dish that is both satisfying and nutritious. Using the Instant Pot allows for a quick preparation, making it an excellent choice for busy evenings or gatherings. Pair this soup with crusty bread or a fresh salad for a complete meal that will leave your taste buds singing and your body feeling nourished. Embrace the cozy season with this deliciously spiced soup!

Note: More recipes are coming soon!