25+ Mouthwatering February Instant Pot Soup Recipes to Warm

February is the perfect time to cozy up with a bowl of warm, hearty soup, especially when you can make it in no time using your Instant Pot.

Whether you’re looking for a nourishing vegetable medley, a creamy concoction, or a protein-packed meal, the Instant Pot is your secret weapon for quick, flavorful soups that will keep you warm all month long.

With its pressure-cooking magic, this appliance can turn simple ingredients into a comforting meal in a fraction of the time it would take on the stovetop.

In this blog post, we’ve compiled 25+ February Instant Pot soup recipes that will keep you satisfied and cozy during the chilly days ahead.

From light broths to indulgent creamy options, there’s a recipe for every craving.

Let’s dive into these hearty, soul-warming dishes that are perfect for the cold winter month of February.

25+ Mouthwatering February Instant Pot Soup Recipes to Warm

February is the perfect month to indulge in a variety of comforting, soul-warming soups made effortlessly in your Instant Pot.

Whether you’re looking for a creamy classic, a veggie-packed delight, or a protein-rich stew, these 25+ Instant Pot soup recipes will help you get through the winter chill with ease.

By utilizing your Instant Pot, you can enjoy flavorful, homemade soups without spending hours in the kitchen.

Try a few new recipes this month and see just how easy it can be to create hearty, wholesome meals that will satisfy your cravings and keep you warm throughout February.

Instant Pot Creamy Tomato Basil Soup

This creamy tomato basil soup is a perfect comfort food for chilly February days. Made in your Instant Pot, it’s quick, easy, and packed with flavor from fresh tomatoes, basil, and a rich blend of seasonings. With a creamy texture that’s smooth yet hearty, this soup pairs perfectly with grilled cheese or crusty bread for a satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh tomatoes, chopped
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat the olive oil and sauté the onion for 3-4 minutes until softened. Add garlic and sauté for another minute.
2. Add the chopped tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once cooking is complete, release the pressure manually. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream and adjust seasoning if needed.
6. Serve with fresh basil on top and enjoy with your favorite bread.

This creamy tomato basil soup is a classic that never goes out of style, especially when made in the Instant Pot. The cooking time is drastically reduced, allowing you to enjoy a rich, creamy soup in under 30 minutes. Its balance of tangy tomato flavor and creamy richness makes it a favorite for anyone seeking a comforting bowl of soup on a cold February evening. It’s also easily customizable, so feel free to experiment with different herbs or add extra veggies to suit your taste.

Instant Pot Chicken Tortilla Soup

This chicken tortilla soup is bursting with bold flavors and made effortlessly in your Instant Pot. Perfect for February’s colder weather, this soup is loaded with tender chicken, tomatoes, corn, and black beans, and topped with crunchy tortilla strips for that perfect contrast in texture. It’s a filling, hearty, and nutritious meal that will keep you warm and satisfied.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup tortilla strips, plus extra for garnish
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 15 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then release the remaining pressure manually.
5. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
6. Stir in tortilla strips, reserving some for garnish. Serve hot with a sprinkle of cilantro and lime wedges on the side.

This Instant Pot chicken tortilla soup is not only delicious, but it also provides the perfect balance of flavors—spicy, savory, and just a hint of sweetness from the corn. The combination of tender chicken and hearty ingredients makes it the ideal meal for a February dinner. The tortilla strips add that final touch of crunch, and a squeeze of fresh lime brightens up the entire dish. Whether you’re feeding a crowd or enjoying a cozy meal for two, this soup is sure to satisfy.

Instant Pot Lentil Soup with Spinach and Carrots

This hearty and nutritious lentil soup with spinach and carrots is the perfect February meal to nourish both body and soul. Packed with protein, fiber, and vegetables, this Instant Pot soup comes together quickly, making it a go-to dish for busy nights or meal prepping. The earthy lentils, vibrant spinach, and sweet carrots create a comforting, filling dish that will keep you coming back for more.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups dried lentils, rinsed
• 4 cups vegetable broth
• 2 medium carrots, sliced
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• Lemon wedges for serving

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the onion and garlic for 3-4 minutes until softened.
2. Add the rinsed lentils, vegetable broth, carrots, turmeric, cumin, ginger, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 15 minutes.
4. Once cooking is complete, release the pressure manually. Stir in the chopped spinach and let it wilt into the soup.
5. Serve hot with a squeeze of fresh lemon juice on top.

This Instant Pot lentil soup is the ultimate comfort food for cold February days. It’s not only healthy and filling but also incredibly easy to prepare. With lentils offering a satisfying texture and spinach adding a burst of color and nutrients, this soup is as delicious as it is wholesome. The warm, earthy spices make each spoonful comforting, while the lemon juice adds a refreshing brightness to balance the flavors. It’s an excellent option for a light but satisfying dinner, and you can easily make a big batch for leftovers!

Instant Pot Butternut Squash Soup

This velvety Instant Pot butternut squash soup is a perfect way to celebrate the season of comfort foods. With its natural sweetness from the butternut squash, complemented by savory herbs and spices, this soup offers a rich, creamy texture that’s both satisfying and healthy. Quick to prepare in the Instant Pot, it’s ideal for warming up on chilly February nights.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (or heavy cream)
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a splash of olive oil and sauté the onion and garlic until softened, about 3 minutes.
2. Add the cubed butternut squash, chopped carrot, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper. Stir well.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 12 minutes.
4. Once the cooking time is up, release the pressure manually. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk (or heavy cream) and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Instant Pot butternut squash soup is a rich and creamy dish that offers a wonderful balance of sweetness and spice. The quick cooking time in the Instant Pot locks in all the natural flavors of the squash while creating a smooth, velvety texture. The addition of coconut milk or cream brings extra richness, making this soup a perfect comfort food for the colder February days. Whether you’re enjoying it on its own or pairing it with a warm crusty bread, this soup is a delicious way to embrace the winter season.

Instant Pot Beef and Barley Soup

This hearty Instant Pot beef and barley soup is packed with tender chunks of beef, chewy barley, and vegetables, all cooked together to create a filling and flavorful meal. The savory broth is infused with herbs, making it an excellent choice for a warming February dinner. This soup is not only satisfying but also rich in nutrients and protein, making it a well-rounded meal for the whole family.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup barley, rinsed
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the beef stew meat in batches until all pieces are seared on all sides. Remove beef and set aside.
2. Add the diced onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Add the carrots, celery, barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
4. Return the beef to the pot, ensuring everything is mixed well.
5. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 30 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
7. Remove the bay leaf before serving.

This Instant Pot beef and barley soup is a filling and nutritious dish, offering a comforting, rich broth filled with tender beef, vegetables, and hearty barley. The Instant Pot does all the hard work in just a short amount of time, creating a deeply flavorful and satisfying meal. Perfect for the colder February evenings, this soup is not only nourishing but also an easy way to feed a family with minimal effort. The barley adds a wonderful texture that complements the beef and vegetables, making each bite truly comforting.

Instant Pot Sweet Potato and Black Bean Soup

Packed with fiber and nutrients, this Instant Pot sweet potato and black bean soup is a vibrant, vegan-friendly dish that offers a combination of sweetness from the sweet potatoes and heartiness from the black beans. The perfect balance of savory spices makes this soup a warming, healthy, and filling option for your February meals. It’s simple to prepare and delivers big flavors in less time thanks to the Instant Pot.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for spice)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the cubed sweet potatoes, black beans, vegetable broth, cumin, paprika, cayenne, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once cooking is complete, release the pressure manually. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky), or blend in batches.
5. Stir in the lime juice and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

This Instant Pot sweet potato and black bean soup is a nourishing, satisfying dish that combines the richness of sweet potatoes with the heartiness of black beans. It’s a flavorful, vegan soup that’s perfect for February, offering both comfort and nutrition. The quick cooking time in the Instant Pot ensures that the sweet potatoes remain soft and the flavors meld beautifully. Topped with fresh cilantro and a squeeze of lime, this soup is a delightful combination of savory, sweet, and spicy elements that will warm you up on the coldest of days.

Instant Pot Split Pea Soup with Ham

This Instant Pot split pea soup with ham is a comforting and hearty dish that is perfect for the colder February days. The rich, smoky flavor of the ham combined with the earthy split peas makes this soup incredibly satisfying. With the Instant Pot, you can enjoy this traditionally slow-cooked dish in a fraction of the time, making it an ideal option for a quick yet filling winter meal.

Ingredients:

• 1 lb ham hock or 2 cups diced ham
• 1 cup dried split peas, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a splash of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the ham, split peas, carrots, celery, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 20 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
5. Remove the ham hock from the soup, shred the meat, and return it to the soup.
6. Serve hot with crusty bread or crackers.

This Instant Pot split pea soup with ham is a comforting and filling dish that is packed with smoky flavor and healthy ingredients. The pressure cooking method ensures that the split peas become tender and break down into a creamy texture without requiring hours of simmering. The addition of ham gives the soup a delicious depth of flavor, making it the perfect choice for a satisfying February meal. It’s a great option for leftovers, as the flavors continue to develop and improve over time. Whether served with bread or on its own, this soup is sure to become a family favorite.

Instant Pot Cauliflower Cheddar Soup

This Instant Pot cauliflower cheddar soup is a creamy and cheesy delight that’s both comforting and low-carb. The cauliflower base makes it hearty while the sharp cheddar adds a rich, savory flavor. Perfect for a chilly February day, this soup is simple to prepare, and the Instant Pot makes it even faster, so you can enjoy a velvety bowl of comfort without the long cook time.

Ingredients:

• 1 medium cauliflower head, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the cauliflower, broth, thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once the cooking time is up, release the pressure manually. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.
6. Serve hot, garnished with fresh chives if desired.

This Instant Pot cauliflower cheddar soup is a creamy and indulgent dish that delivers all the comforting flavors of a cheesy soup, with a nutritious cauliflower base. It’s rich and velvety, yet light enough to be enjoyed as a low-carb meal. The quick cook time in the Instant Pot allows you to prepare this delicious soup in no time, and the melted cheddar adds a luscious creaminess that will keep you coming back for more. Ideal for February, this soup is not only warming but also incredibly satisfying, perfect for a cozy evening in.

Instant Pot Sweet Corn and Chicken Chowder

This Instant Pot sweet corn and chicken chowder is a creamy, comforting dish that’s packed with tender chicken, sweet corn, and flavorful seasonings. It’s an easy recipe that comes together quickly in your Instant Pot, making it perfect for busy February evenings when you need something hearty and filling. The combination of cream, corn, and chicken will have your taste buds dancing with delight.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups frozen sweet corn
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 medium potato, peeled and diced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the shredded chicken, corn, diced potato, chicken broth, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once the cooking time is up, release the pressure manually. Stir in the heavy cream until well combined.
5. Serve hot, garnished with fresh parsley.

This Instant Pot sweet corn and chicken chowder is the perfect balance of creamy, savory, and sweet. The chicken provides protein while the sweet corn adds a touch of sweetness that complements the richness of the cream. The Instant Pot’s pressure cooking seals in the flavors, creating a thick, flavorful chowder in just a fraction of the time it would take to make on the stovetop. This soup is an excellent option for February, offering warmth and comfort in every spoonful. It’s quick enough for a weeknight dinner yet hearty enough to feel like a special treat.

Instant Pot Tomato Basil Soup

This Instant Pot tomato basil soup is a classic favorite, perfect for a cozy February evening. The rich, tangy tomatoes combined with fresh basil create a flavorful base, and the creaminess from the addition of heavy cream brings it all together. Quick to prepare in the Instant Pot, this soup is ideal for those seeking a comforting, simple meal that’s packed with vibrant, fresh flavors.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tsp dried basil (or 1/4 cup fresh basil, chopped)
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the diced tomatoes (with juices), broth, basil, salt, pepper, and sugar (if using). Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once the cooking time is up, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil.

This Instant Pot tomato basil soup is a velvety, flavorful dish that brings out the natural sweetness of the tomatoes, enhanced by the aromatic basil and creamy texture. The Instant Pot ensures that the tomatoes cook down quickly, creating a rich, well-rounded flavor. It’s a great soup to enjoy with a grilled cheese sandwich for a classic comfort food combo. Whether you’re enjoying it alone or sharing it with loved ones, this soup is a quick and delicious way to warm up during chilly February evenings.

Instant Pot Chicken Tortilla Soup

This Instant Pot chicken tortilla soup is a flavorful and hearty dish filled with tender chicken, beans, and a tangy tomato base. The spices, including cumin and chili powder, create a wonderful depth of flavor, while the toppings like crispy tortilla strips, avocado, and sour cream take the soup to the next level. Perfect for a quick weeknight meal or a weekend dinner, this soup is a crowd-pleaser that’s sure to satisfy.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Toppings: crispy tortilla strips, avocado, sour cream, cilantro, shredded cheese

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a splash of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the chicken, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 12 minutes.
4. Once the cooking time is up, release the pressure manually. Remove the chicken and shred it with two forks.
5. Return the shredded chicken to the soup and stir in the lime juice.
6. Serve hot with your favorite toppings, such as crispy tortilla strips, avocado, sour cream, and fresh cilantro.

This Instant Pot chicken tortilla soup is a hearty, flavorful dish that’s perfect for feeding a crowd or satisfying a family on a cold February evening. The Instant Pot makes it easy to prepare in just one pot, allowing the flavors to meld together in a fraction of the time. The combination of chicken, beans, and corn provides protein and fiber, while the spices add depth and warmth. The lime juice adds a nice tang, and the toppings give you the option to customize each bowl to your taste. It’s a delicious and comforting option for those craving bold flavors and a little spice.

Instant Pot Creamy Potato Leek Soup

This Instant Pot creamy potato leek soup is a rich and satisfying dish that’s perfect for a February meal. The tender potatoes and leeks are cooked to perfection, and the soup is blended until smooth, creating a velvety texture. A touch of cream adds richness, making this a comforting soup to enjoy on chilly days. Easy to make in the Instant Pot, this dish is ideal for those looking for a hearty, warming bowl of soup.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 leeks, cleaned and chopped (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onions, leeks, and garlic for 5 minutes, until softened.
2. Add the diced potatoes, broth, thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 8 minutes.
4. Once the cooking time is up, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh chives.

This Instant Pot creamy potato leek soup is the epitome of comfort food. The velvety texture and mild, oniony flavor of the leeks complement the creamy potatoes perfectly. The Instant Pot makes this traditionally slow-cooked dish fast and easy, and the result is a rich, smooth soup that’s both satisfying and nourishing. A swirl of heavy cream adds an extra layer of richness, making this soup perfect for warming up on a cold February day. Garnished with fresh chives, it’s a simple yet elegant dish that will quickly become a favorite in your winter soup rotation.

Instant Pot Butternut Squash Soup

This Instant Pot butternut squash soup is a velvety and aromatic dish, perfect for February when the cold weather calls for something warm and nourishing. The natural sweetness of the butternut squash is enhanced by the earthy flavors of garlic and onion, while a touch of cream adds a smooth richness. Made quickly in the Instant Pot, this soup is a wholesome and satisfying way to enjoy the flavors of winter squash without spending too much time in the kitchen.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 10 minutes.
4. Once the cooking time is up, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley if desired.

This Instant Pot butternut squash soup is rich, comforting, and full of flavor. The sweetness of the squash pairs beautifully with the warm spices, making it an ideal soup for chilly February days. The Instant Pot significantly reduces the cooking time, giving you a silky smooth soup in less than 30 minutes. Whether served as a starter or a main dish, this soup is a wholesome, gluten-free, and vegan-friendly option that will satisfy your craving for something hearty and flavorful. The added cream makes it indulgent, while the fresh parsley provides a pop of color and freshness.

Instant Pot Creamy Broccoli Soup

This Instant Pot creamy broccoli soup is the ultimate comfort food, with tender broccoli and a creamy, cheesy base that makes it irresistibly delicious. It’s a great way to get in your greens while enjoying a rich and satisfying soup. The Instant Pot makes the preparation quick and easy, making this soup perfect for a busy day when you need something both nutritious and comforting.

Ingredients:

• 4 cups fresh broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tsp dried thyme (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a splash of olive oil and sauté the onion and garlic for 3-4 minutes until softened.
2. Add the broccoli florets, broth, thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 4 minutes.
4. Once the cooking time is up, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is creamy.
7. Serve hot, garnished with fresh parsley if desired.

This Instant Pot creamy broccoli soup is a delightful combination of tender broccoli and a creamy, cheesy base that’s both comforting and nutritious. The pressure cooking method locks in all the flavors, making it a quick yet indulgent dish. The addition of cheddar cheese provides a rich, savory flavor, while the heavy cream adds a velvety texture. It’s an easy-to-make, delicious soup that’s perfect for February, whether you enjoy it as a meal on its own or as a side with a sandwich. It’s a great way to sneak in extra vegetables while indulging in a creamy, satisfying soup.

Instant Pot Mushroom Soup

This Instant Pot mushroom soup is earthy, rich, and full of umami flavor, making it the perfect choice for a February evening. The combination of sautéed mushrooms, onions, and garlic creates a deeply flavorful base, while a splash of cream adds a luxurious texture. The Instant Pot makes this hearty soup easy to prepare, delivering all the flavor of a slow-simmered soup in a fraction of the time.

Ingredients:

• 2 cups mushrooms, sliced (white, cremini, or a mix)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add a bit of olive oil and sauté the onions and garlic for 3-4 minutes until softened.
2. Add the sliced mushrooms, broth, thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” high pressure for 5 minutes.
4. Once the cooking time is up, release the pressure manually.
5. Use an immersion blender to purée the soup until smooth, or leave some chunks for texture if preferred.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley if desired.

This Instant Pot mushroom soup is the perfect blend of rich flavors and creamy texture. The earthy mushrooms combined with the aromatic garlic and thyme create a savory base, while the cream brings it all together in a smooth and indulgent bowl. The Instant Pot speeds up the cooking process, making it easy to create a comforting and satisfying soup in just a short amount of time. Whether you enjoy it with crusty bread or as a starter to a larger meal, this mushroom soup is a warming and delicious choice for February.

Note: More recipes are coming soon!