30+ Delicious Instant Pot Soup Recipes for Quick and Comforting Meals

Soup is the ultimate comfort food, offering warmth and nourishment with every spoonful. Whether it’s a chilly winter evening or you simply need a hearty meal, nothing quite satisfies like a hot bowl of soup.

And what better way to create delicious, quick, and easy soups than with the help of your Instant Pot?

This versatile kitchen appliance is a game-changer, cutting down cooking time while retaining all the rich flavors and textures of traditional soups.

In this article, we’ve compiled over 30 mouthwatering Instant Pot soup recipes that cover a variety of tastes and dietary needs.

From creamy potato leek soups to hearty beef and barley stews, there’s something for everyone.

With these recipes, you’ll be able to whip up a comforting bowl of soup in no time, making your Instant Pot your go-to tool for meal prep, weeknight dinners, or cozy weekend lunches.

So, grab your Instant Pot and get ready to discover a new world of soups that will warm your soul and satisfy your taste buds!

30+ Delicious Instant Pot Soup Recipes for Quick and Comforting Meals

The Instant Pot has revolutionized the way we cook, making it easier than ever to enjoy delicious, homemade soups in a fraction of the time.

Whether you’re craving a rich, creamy soup, a hearty, meaty dish, or a vegetable-packed recipe, there’s an Instant Pot soup out there for every taste and occasion.

These 30+ recipes are just the beginning of the endless possibilities for crafting flavorful, comforting soups with your Instant Pot.

With minimal prep and hands-off cooking, these soups not only save you time but also deliver big on flavor.

So, whether you’re a seasoned Instant Pot user or just getting started, these recipes will help you make the most of your appliance and enjoy the simplicity and satisfaction of a good homemade soup.

So why wait? Try one (or more!) of these Instant Pot soup recipes today and warm up your kitchen with the unbeatable taste of freshly made soup!

Creamy Tomato Basil Soup

This creamy tomato basil soup is the perfect comfort food for any day of the year. Made effortlessly in your Instant Pot, it combines the tang of ripe tomatoes with the fresh, aromatic flavor of basil, creating a smooth, velvety texture. The addition of cream adds richness, making it perfect for pairing with grilled cheese sandwiches or as a warm, cozy meal on its own.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
• 1 tsp sugar (optional, for balancing acidity)
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat the olive oil and add the chopped onion. Sauté for 3-4 minutes until softened.
2. Add the minced garlic and sauté for another 1 minute.
3. Pour in the crushed tomatoes, vegetable broth, basil, and sugar (if using). Stir to combine and season with salt and pepper.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes.
5. Once done, carefully release the pressure using the quick-release valve.
6. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
7. Stir in the heavy cream, taste, and adjust seasoning if necessary.
8. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is rich, flavorful, and comes together quickly in your Instant Pot, making it the perfect option for busy days when you crave something homemade. The combination of fresh basil and creamy texture makes it a standout dish, ideal for a cozy dinner or as a comforting lunch. Serve with a side of warm bread or a grilled cheese sandwich for the ultimate comfort meal.

Hearty Chicken and Vegetable Soup

This hearty chicken and vegetable soup is a nutritious, one-pot meal that’s both filling and flavorful. Packed with tender chicken, hearty vegetables, and a rich broth, this soup is perfect for meal prep or when you’re in need of a wholesome dish. Thanks to the Instant Pot, it comes together in under an hour, making it an ideal weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 potatoes, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/2 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat a little oil. Add the onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened.
2. Add the chicken breasts, potatoes, green beans, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, seal the valve, and set it to “Pressure Cook” on high for 15 minutes.
4. Once the cooking time is up, do a quick release of pressure.
5. Remove the chicken breasts and shred them using two forks.
6. Return the shredded chicken to the pot, add the frozen peas, and stir.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

This chicken and vegetable soup is everything you need in a hearty, satisfying meal. With its tender chicken and a medley of vegetables, it’s not only nutritious but also bursting with flavor. The Instant Pot makes it incredibly easy to prepare, ensuring you spend less time in the kitchen and more time enjoying your meal. It’s an excellent choice for those looking to nourish their body with wholesome ingredients and a comforting bowl of soup.

Spicy Black Bean Soup

This spicy black bean soup is a flavor-packed dish with a perfect balance of heat and smokiness. The Instant Pot does all the hard work, infusing the beans with the spicy, savory flavors from the onions, garlic, and seasonings. It’s a filling, vegan-friendly option that’s both easy to make and incredibly satisfying, making it ideal for a meatless meal or a hearty side dish.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish
• Avocado slices for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat the olive oil and sauté the onion for 3-4 minutes until softened.
2. Add the minced garlic and cook for another 30 seconds.
3. Stir in the black beans, vegetable broth, cumin, smoked paprika, chili powder, cayenne (if using), salt, and pepper. Mix well.
4. Seal the Instant Pot and set it to “Pressure Cook” on high for 20 minutes.
5. After the cooking time is complete, allow a natural release for 10 minutes, then do a quick release of any remaining pressure.
6. Use an immersion blender to blend part of the soup for a thicker texture or blend it all for a smoother consistency.
7. Stir in the lime juice and adjust seasoning if needed.
8. Serve with fresh cilantro and avocado slices.

This spicy black bean soup is a true flavor explosion, with smoky, spicy, and tangy notes that dance on your palate. The Instant Pot makes this dish incredibly easy, saving you time while ensuring maximum flavor. Whether served as a standalone meal or as a side dish, it’s a perfect option for those looking for a hearty, satisfying, and slightly spicy soup that’s both filling and vegan-friendly. The creamy texture and zesty lime finish make it a delightful and well-rounded dish to enjoy year-round.

Classic Beef and Barley Soup

This classic beef and barley soup is the epitome of comfort food. With tender chunks of beef, hearty barley, and a medley of vegetables, it’s a filling and nutritious dish that can be enjoyed year-round. The Instant Pot makes it easy to prepare, allowing the flavors to meld together in a fraction of the time it would take on the stovetop. Perfect for a cozy weeknight meal or a hearty lunch!

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef stew meat in batches until all sides are seared, about 5 minutes.
2. Add the chopped onion, carrots, celery, and garlic to the pot, and sauté for 3-4 minutes until the vegetables begin to soften.
3. Stir in the barley, beef broth, thyme, bay leaf, salt, and pepper. Mix well.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 30 minutes.
5. Once the cooking time is up, allow a natural release for 10 minutes, then carefully quick-release the remaining pressure.
6. Discard the bay leaf and stir the soup. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

This hearty beef and barley soup is a rich, flavorful dish that’s perfect for colder weather or when you want something filling and satisfying. The Instant Pot makes it incredibly simple to prepare, allowing you to enjoy this classic dish in less than an hour. With its tender beef, wholesome barley, and savory vegetables, it’s the perfect meal to warm you up on a chilly evening. This soup is a must-try for anyone craving a nourishing, comforting bowl of goodness.

Creamy Potato Leek Soup

This creamy potato leek soup is a velvety smooth and deliciously rich dish, offering a comforting balance of flavors. The combination of tender potatoes and the mild, sweet flavor of leeks creates a hearty and satisfying soup. Using the Instant Pot, this soup comes together quickly, making it an ideal choice for a busy weeknight or an elegant starter for dinner parties.

Ingredients:

• 2 tbsp butter
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Melt the butter and add the sliced leeks. Sauté for 4-5 minutes until softened.
2. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the diced potatoes, vegetable broth, thyme, salt, and pepper. Mix well.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes.
5. Once done, carefully release the pressure using the quick-release valve.
6. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend just half of it.
7. Stir in the heavy cream, taste, and adjust seasoning as needed.
8. Serve hot, garnished with fresh chives.

This creamy potato leek soup is an absolute delight, with its velvety texture and rich, comforting flavor. Thanks to the Instant Pot, this dish is quick to prepare while still offering a gourmet taste. The sweet leeks, creamy potatoes, and subtle thyme create the perfect harmony of flavors, making this soup a standout for any occasion. Whether you’re serving it as a main dish or an appetizer, this soup will leave you feeling satisfied and cozy.

Lentil and Spinach Soup

This lentil and spinach soup is a nutritious and filling dish that’s perfect for those looking for a hearty, plant-based meal. The earthy flavor of lentils combined with the fresh, slightly bitter taste of spinach creates a wonderfully balanced soup. With the Instant Pot, you can prepare this healthy meal in no time, making it an excellent choice for a quick lunch or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups dried green lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 1/2 lemon, juiced
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, cumin, and turmeric, and cook for 1 minute until fragrant.
3. Stir in the lentils, vegetable broth, salt, and pepper. Mix well.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 25 minutes.
5. Once the cooking time is up, carefully release the pressure using the quick-release valve.
6. Stir in the chopped spinach and allow it to wilt into the soup.
7. Add lemon juice, taste, and adjust seasoning if necessary.
8. Serve hot, garnished with fresh cilantro.

This lentil and spinach soup is both hearty and wholesome, offering a perfect combination of textures and flavors. The Instant Pot makes it easy to create a satisfying, healthy meal in just minutes. With the earthy lentils, fresh spinach, and the warm spices of cumin and turmeric, this soup is not only delicious but also packed with nutrients. It’s an ideal choice for anyone looking for a flavorful and nourishing plant-based meal that can be enjoyed by the whole family.

Sweet Potato and Carrot Soup

This sweet potato and carrot soup is a vibrant, naturally sweet, and silky smooth dish. The rich flavor of roasted sweet potatoes blends perfectly with the earthiness of carrots, creating a well-rounded and nutritious soup. The Instant Pot speeds up the cooking process, making it a great option for a quick and healthy meal. This soup is vegan, gluten-free, and packed with vitamins, making it a great choice for anyone looking for a light yet satisfying option.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 4 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, ginger, and cinnamon, and cook for another 1 minute until fragrant.
3. Stir in the diced sweet potatoes, carrots, and vegetable broth. Season with salt and pepper, and mix well.
4. Close the Instant Pot lid and set it to “Pressure Cook” on high for 12 minutes.
5. Once the cooking time is complete, allow for a quick release of pressure.
6. Use an immersion blender to blend the soup until smooth and creamy. If you’d like a richer texture, add coconut milk and blend again.
7. Taste and adjust seasoning as necessary.
8. Serve hot, garnished with fresh cilantro.

This sweet potato and carrot soup is a beautifully sweet and savory dish that’s easy to make and packed with nutrients. The Instant Pot makes it a breeze to prepare, ensuring you can enjoy this comforting bowl of goodness in no time. The addition of ginger and cinnamon gives it a lovely warmth, while the coconut milk adds a creamy finish. Whether you’re looking for a light lunch, a side dish, or something to warm you up on a chilly day, this soup hits all the right notes.

Butternut Squash Soup with Sage

Butternut squash soup with sage is a fall-inspired soup that is sweet, savory, and full of comforting flavors. The creamy texture of roasted butternut squash pairs beautifully with the earthy taste of fresh sage. Thanks to the Instant Pot, you can make this delicious soup in less than 30 minutes, making it an ideal dish for a quick but elegant meal. Whether served on its own or as a starter, this soup is sure to impress.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 tsp ground nutmeg
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, nutmeg, and sage, and cook for another minute, stirring frequently.
3. Stir in the cubed butternut squash and vegetable broth, and season with salt and pepper.
4. Close the Instant Pot lid, seal the valve, and set it to “Pressure Cook” on high for 10 minutes.
5. After the cooking time ends, carefully quick-release the pressure.
6. Use an immersion blender to blend the soup until smooth and creamy. If you want a richer texture, stir in the heavy cream and blend again.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh sage leaves.

This butternut squash soup with sage is a luxurious, velvety dish that’s perfect for cozy evenings. The sweetness of the squash combined with the aromatic sage and nutmeg creates a flavor profile that is both comforting and elegant. The Instant Pot makes preparing this rich, creamy soup effortless, allowing you to enjoy it in no time. Whether served as a starter or as a light main, this soup will definitely become a fall favorite.

Mushroom and Barley Soup

This mushroom and barley soup is a hearty and earthy dish that makes for the perfect warming meal on cooler days. The combination of tender mushrooms, nutty barley, and savory vegetable broth creates a filling and flavorful soup. The Instant Pot makes it easy to cook this wholesome dish in no time, making it a great weeknight option. With its rich umami flavor and hearty texture, it’s the perfect vegetarian meal to satisfy your hunger.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 2 garlic cloves, minced
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the sliced mushrooms and garlic, cooking for an additional 5-7 minutes until the mushrooms release their moisture and become golden.
3. Stir in the barley, vegetable broth, thyme, and bay leaf. Season with salt and pepper.
4. Close the Instant Pot lid and set it to “Pressure Cook” on high for 25 minutes.
5. Once the cooking time is complete, allow a natural release for 10 minutes, then carefully quick-release the remaining pressure.
6. Discard the bay leaf and stir the soup. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a comforting, nutritious, and satisfying dish. The earthy mushrooms and hearty barley create a wonderful balance of flavors and textures, while the Instant Pot ensures it’s quick and easy to prepare. This soup is perfect for those looking for a flavorful vegetarian option, packed with fiber and protein. Whether you’re enjoying it on its own or paired with a salad or sandwich, it’s a wholesome and delicious meal that everyone will enjoy.

Spicy Black Bean Soup

This spicy black bean soup is a flavorful, hearty dish with a kick of heat. Loaded with protein-rich black beans, vibrant vegetables, and bold spices, it’s the perfect meal for those craving something comforting yet full of flavor. The Instant Pot makes this dish a breeze to prepare, offering a smooth, velvety texture while keeping the beans tender. This soup is perfect for meal prep or as a main dish for a cozy dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 jalapeño, minced (seeds removed for less heat)
• 1 1/2 cups dried black beans, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cayenne (optional for extra heat)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Sour cream (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic, bell pepper, and jalapeño, and sauté for an additional 2-3 minutes.
3. Stir in the black beans, vegetable broth, cumin, chili powder, smoked paprika, cayenne, salt, and pepper.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 35 minutes.
5. Once the cooking time is up, allow a natural release of pressure for 10 minutes, then quick-release any remaining pressure.
6. Stir the soup, taste, and adjust seasoning if necessary. Add lime juice to brighten the flavor.
7. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

This spicy black bean soup is a bold, satisfying dish that delivers a punch of flavor. The Instant Pot helps meld all the ingredients together quickly, creating a rich and creamy texture without needing to soak the beans overnight. The heat from the jalapeño and cayenne peppers, balanced by the coolness of the lime and cilantro, makes for a perfectly balanced soup. This soup is great for meal prepping, as it stores well and the flavors only get better with time.

Chicken Tortilla Soup

Chicken tortilla soup is a flavorful and hearty dish that’s perfect for any time of year. With tender shredded chicken, a rich tomato base, and layers of flavor from spices and chilies, this soup is a crowd-pleaser. The Instant Pot makes cooking this soup a breeze, allowing all the ingredients to come together quickly. Topped with crunchy tortilla strips, fresh avocado, and a sprinkle of cheese, it’s a delicious, comforting meal that everyone will love.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 1 cup tortilla strips (store-bought or homemade)
• 1/2 cup shredded cheddar cheese (optional)
• 1 avocado, diced (optional)
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the chicken breasts, diced tomatoes, green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper to the pot.
4. Close the lid and set the Instant Pot to “Pressure Cook” on high for 12 minutes.
5. After the cooking time is complete, perform a quick release of the pressure.
6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
7. Stir in lime juice and taste for seasoning.
8. Serve the soup hot, topped with tortilla strips, shredded cheddar cheese, diced avocado, and fresh cilantro.

This chicken tortilla soup is a vibrant, comforting meal full of rich flavors and textures. The Instant Pot makes it easy to cook everything in one pot, saving time while ensuring the chicken is perfectly tender. The combination of tangy lime, smoky spices, and crispy tortilla strips makes each spoonful exciting. Whether served on a chilly evening or for a casual family dinner, this soup will quickly become a favorite.

Tomato Basil Soup

Tomato basil soup is a classic favorite, offering a perfect balance of rich tomato flavor and the aromatic taste of fresh basil. This version, made in the Instant Pot, comes together quickly and results in a creamy, comforting soup that tastes like it’s been simmering all day. Ideal for pairing with a grilled cheese sandwich or enjoyed on its own, this soup is simple, satisfying, and perfect for any occasion.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) diced tomatoes
• 3 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried basil (or 1/4 cup fresh basil, chopped)
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)
• Fresh basil leaves for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, vegetable broth, tomato paste, dried basil, sugar (if using), salt, and pepper.
4. Close the Instant Pot lid and set to “Pressure Cook” on high for 15 minutes.
5. After the cooking time is complete, perform a quick release of pressure.
6. Use an immersion blender to blend the soup until smooth and creamy. Add heavy cream for a richer texture, if desired.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh basil leaves.

This tomato basil soup is rich, creamy, and full of fresh flavors. The Instant Pot helps you create this comforting dish in just a fraction of the time it would take on the stovetop. With its smooth texture and the bright flavor of basil, this soup is an ideal choice for a light lunch or dinner. Whether paired with a sandwich or served on its own, it’s sure to please. Plus, the option to add cream takes it to the next level of richness, making it even more indulgent.

Creamy Potato Leek Soup

This creamy potato leek soup is a decadent, velvety dish that’s perfect for cozy nights. The combination of earthy leeks, starchy potatoes, and a touch of cream creates a rich, comforting texture, while the Instant Pot makes the cooking process quick and easy. With just a few simple ingredients, this soup brings out the natural flavors of the vegetables, and it’s the perfect meal to warm you up on a cold day.

Ingredients:

• 2 tbsp butter
• 1 large onion, chopped
• 3 leeks, cleaned and chopped (white and light green parts only)
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh chives for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the chopped onion and leeks and sauté for 5-6 minutes until softened.
2. Add the cubed potatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Close the lid, set the Instant Pot to “Pressure Cook” on high for 10 minutes.
4. After the cooking time is up, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
6. Stir in heavy cream for extra richness, if desired.
7. Serve hot, garnished with fresh chives.

This creamy potato leek soup is the ultimate comfort food, offering a rich, smooth texture and satisfying flavor. The Instant Pot makes it incredibly easy to prepare, and the blend of leeks and potatoes creates a hearty and delicious base. The option to add cream brings a luxurious richness that takes the soup to the next level. Whether served as a starter or a main course, this soup is perfect for a relaxing meal any time of year.

Butternut Squash Soup

This velvety butternut squash soup is a fall favorite that’s perfect for chilly days. The combination of roasted butternut squash, onions, garlic, and a hint of nutmeg makes this soup rich and flavorful. With the Instant Pot, it comes together in just a fraction of the time compared to traditional methods, making it ideal for a comforting weeknight meal. It’s naturally gluten-free and vegetarian, making it a great option for various dietary preferences.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground 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 and heat the olive oil. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed butternut squash, vegetable broth, cumin, nutmeg, salt, and pepper.
4. Close the lid, set the Instant Pot to “Pressure Cook” on high for 10 minutes.
5. Once the cooking time is up, allow a natural release for 10 minutes, then quick-release any remaining pressure.
6. Use an immersion blender to puree the soup until smooth and creamy.
7. Stir in coconut milk or heavy cream to add richness and creaminess.
8. Taste and adjust seasoning if needed, then serve hot, garnished with fresh parsley.

This butternut squash soup is a silky, flavorful dish that captures the essence of fall. The Instant Pot makes cooking this soup quick and easy while maintaining its natural sweetness and rich texture. The spices, especially cumin and nutmeg, complement the squash beautifully, adding depth to the flavor profile. Whether served on a cool evening or as part of a holiday meal, this soup is sure to delight anyone who enjoys comforting, seasonal flavors.

Beef and Barley Soup

Beef and barley soup is a hearty, nourishing dish that’s perfect for a filling lunch or dinner. The combination of tender chunks of beef, chewy barley, and a savory broth creates a satisfying meal that’s full of flavor. With the Instant Pot, this soup cooks up quickly, making it easy to enjoy a homemade, comforting meal without hours of simmering. It’s packed with vegetables, making it a complete, balanced meal in one pot.

Ingredients:

• 1 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 cup pearl barley
• 4 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the beef stew meat and brown it on all sides, about 5-7 minutes.
2. Add the chopped onion, garlic, carrots, and celery, and sauté for an additional 3-4 minutes until the vegetables soften.
3. Stir in the barley, beef broth, thyme, bay leaf, salt, and pepper.
4. Close the lid, set the Instant Pot to “Pressure Cook” on high for 30 minutes.
5. After the cooking time is complete, allow for a natural release of pressure for 10 minutes, then quick-release any remaining pressure.
6. Remove the bay leaf, stir the soup, and taste for seasoning.
7. Serve hot, garnished with fresh parsley.

This beef and barley soup is the epitome of a comforting, filling meal. The Instant Pot makes cooking this rich, hearty soup easy, while the combination of tender beef, barley, and vegetables offers a balance of flavors and textures. The broth is savory and satisfying, making this a great choice for colder months when you want a nourishing, one-pot dish. Plus, it reheats beautifully, making it perfect for leftovers.

Note: More recipes are coming soon!