40+ Comforting Instant Pot Blender Recipes for Every Palate

If you’re looking to streamline your cooking process without compromising on flavor, combining the magic of an Instant Pot and a blender is your perfect solution.

Both of these kitchen appliances are powerful tools on their own, but when paired together, they unlock a whole new level of convenience and taste.

Whether you’re a busy professional, a parent, or just someone looking to simplify your meal prep, these 40+ Instant Pot blender recipes will allow you to create wholesome, flavorful meals in no time.

The Instant Pot helps speed up cooking times and infuses ingredients with deep, rich flavors, while the blender ensures smooth textures and effortless mixing.

Together, they are perfect for soups, sauces, smoothies, stews, and even desserts! In this blog post, we’ll explore a variety of recipes that will make your cooking process quicker, easier, and, most importantly, tastier.

40+ Comforting Instant Pot Blender Recipes for Every Palate

The combination of the Instant Pot and a blender is a game-changer for home cooks.

These 40+ Instant Pot blender recipes offer a wide variety of options for all tastes and dietary preferences.

From comforting soups and stews to refreshing smoothies and decadent desserts, you can quickly and easily whip up meals that are nutritious, flavorful, and satisfying.

The versatility of these appliances makes them an essential part of any modern kitchen.

So, get ready to explore new recipes and experiment with different ingredients, knowing that these tools will make your cooking experience faster and more enjoyable!

Creamy Tomato Basil Soup

This creamy tomato basil soup is rich, velvety, and comforting. Perfect for a chilly day, it combines the freshness of tomatoes with the aromatic flavor of basil. The Instant Pot allows the tomatoes to release their juices and flavors quickly, while the blender creates a smooth, creamy texture, making this soup a breeze to prepare and enjoy.

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 1 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Set the Instant Pot to the sauté setting and heat olive oil. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, dried basil, salt, and pepper. Stir everything together.
3. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
4. Once the cooking time is done, perform a quick release. Use an immersion blender to blend the soup until smooth, or transfer the mixture into a regular blender and blend in batches.
5. Stir in the heavy cream (or coconut cream) for a creamy texture.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is a crowd-pleaser that’s perfect for any occasion. The Instant Pot reduces cooking time significantly, while the blender transforms the ingredients into a smooth, luxurious soup. The addition of fresh basil adds a layer of aromatic flavor, making it feel like a gourmet dish. Serve it with a side of crusty bread for a cozy, satisfying meal. Enjoy the simplicity and flavor of this classic soup, perfect for both busy weeknights and lazy weekends.

Creamy Cauliflower Potato Soup

This creamy cauliflower potato soup is a healthy, hearty, and comforting dish that can easily be made in the Instant Pot. The combination of cauliflower and potatoes creates a velvety texture, while the Instant Pot enhances the flavors. Blending it in a blender makes it perfectly smooth and creamy, ideal for a quick lunch or dinner.

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups cauliflower florets
• 4 cups vegetable or chicken broth
• 1/2 cup milk or cream (use plant-based milk for dairy-free)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté and melt butter (or heat olive oil). Add chopped onions and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Add diced potatoes, cauliflower florets, and vegetable broth to the Instant Pot. Stir to combine.
3. Seal the lid and cook on high pressure for 8 minutes.
4. Once cooking is complete, perform a quick release.
5. Blend the soup using an immersion blender directly in the Instant Pot or transfer it in batches to a countertop blender and blend until smooth.
6. Stir in milk or cream to add creaminess.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with freshly chopped parsley.

This creamy cauliflower potato soup is a nourishing and satisfying meal that doesn’t compromise on flavor. Thanks to the Instant Pot, it comes together quickly, and the blender gives it an ultra-smooth, comforting texture. The combination of potatoes and cauliflower gives a deliciously hearty base, and the cream adds a touch of luxury. Whether served as a meal on its own or as a starter, this soup is a perfect way to enjoy a healthy, warming dish on cold days. Garnish with parsley for added color and freshness!

Spicy Butternut Squash Soup

This spicy butternut squash soup is a perfect balance of heat and sweetness, ideal for those who like a little kick in their meals. The Instant Pot quickly softens the squash, while the blender ensures the soup is silky and smooth. With the added warmth of ginger, cinnamon, and cayenne pepper, this soup is perfect for chilly evenings.

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro or a dollop of yogurt, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
2. Add the cubed butternut squash, ginger, cinnamon, and cayenne pepper. Stir to combine and coat the squash with the spices.
3. Pour in vegetable broth, ensuring the squash is covered. Stir everything together.
4. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release.
6. Use an immersion blender to blend the soup in the Instant Pot, or transfer the soup in batches to a blender and blend until smooth.
7. Stir in coconut milk for creaminess.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro or a dollop of yogurt for added creaminess.

This spicy butternut squash soup is a flavorful combination of sweet and savory with a hint of heat. The Instant Pot brings out the natural sweetness of the squash while allowing the spices to meld beautifully. Blending the soup creates a silky texture that’s both luxurious and satisfying. The coconut milk adds a rich creaminess, balancing the heat from the cayenne pepper. This soup makes an excellent lunch or dinner, especially during fall and winter. Serve it with a sprinkle of fresh cilantro or a spoonful of yogurt to bring a cooling contrast to the warmth of the soup.

Zesty Avocado and Lime Soup

This refreshing avocado and lime soup is a cool and creamy dish that can be served cold or warm, making it a versatile addition to your recipe collection. The Instant Pot ensures a quick and efficient process for blending flavors while the blender gives the soup a smooth, silky texture. The tangy lime and creamy avocado create a bright, light flavor, perfect for a summer day or a light dinner.

• 2 ripe avocados, peeled and pitted
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup Greek yogurt (or sour cream for extra creaminess)
• Juice of 2 limes
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.
2. Add the vegetable broth to the pot and stir, ensuring the mixture is combined.
3. Seal the Instant Pot lid and set to cook on high pressure for 3 minutes.
4. Once done, release the pressure and allow the soup to cool slightly.
5. Add the ripe avocados, Greek yogurt, lime juice, salt, and pepper to the Instant Pot. Use an immersion blender to blend the soup until smooth, or transfer everything to a blender and blend until silky.
6. Taste and adjust seasoning as necessary.
7. Serve warm or chilled, garnished with fresh cilantro.

This zesty avocado and lime soup is a burst of freshness that feels light yet indulgent. It is an ideal recipe for warmer months or when you need something bright and easy to make. The combination of avocado’s creaminess with lime’s tanginess is both comforting and refreshing. Whether you enjoy it cold for a chilled appetizer or warm for a cozy meal, this soup offers a unique flavor profile that is sure to impress. Garnish with cilantro to add a fresh herbal note and enjoy a healthy, refreshing dish.

Sweet Potato and Carrot Soup

This sweet potato and carrot soup is a naturally sweet, hearty, and healthy option that can be quickly made in the Instant Pot. The sweetness from the potatoes and carrots blends harmoniously with savory spices, and the blender helps to create a velvety, smooth texture. The result is a flavorful soup that’s both satisfying and nourishing.

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

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for about 3-4 minutes until fragrant.
2. Add the diced sweet potatoes, chopped carrots, cumin, coriander, cinnamon, and broth. Stir everything together.
3. Seal the Instant Pot lid and cook on high pressure for 8 minutes.
4. After cooking, perform a quick release and carefully open the lid.
5. Blend the soup with an immersion blender or transfer in batches to a regular blender and blend until smooth.
6. Stir in coconut milk for extra creaminess, if desired.
7. Taste and adjust salt and pepper, then serve hot.

This sweet potato and carrot soup is a comforting and filling option that’s both nutritious and full of flavor. The natural sweetness of the sweet potatoes and carrots is balanced perfectly with the warm spices like cumin and cinnamon, making it an ideal soup for cooler seasons. The Instant Pot allows you to cook everything quickly, and the blender creates a smooth, velvety texture that enhances the soup’s richness. Whether served as a light lunch or a warming dinner, this soup will leave you feeling satisfied and nourished.

Roasted Red Pepper and Lentil Soup

This roasted red pepper and lentil soup is hearty, nutritious, and packed with flavor. The sweetness of the roasted peppers combined with earthy lentils creates a rich base for the soup, while the Instant Pot shortens the cooking time. The blender helps to give the soup a creamy texture without the need for heavy cream, making it a wholesome meal.

• 2 tbsp olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 3 roasted red peppers (from a jar or roasted yourself)
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for about 3 minutes until fragrant and soft.
2. Add the roasted red peppers, rinsed lentils, smoked paprika, ground cumin, and vegetable broth. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 15 minutes.
4. Once the cooking time is complete, perform a quick release.
5. Use an immersion blender to blend the soup directly in the Instant Pot or transfer to a blender and blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with freshly chopped parsley.

This roasted red pepper and lentil soup is a perfect combination of smoky, sweet, and savory flavors. The Instant Pot makes it easy to cook the lentils quickly, while the roasted red peppers bring a rich depth of flavor to the soup. Blending the soup gives it a creamy texture, and the added spices create an aromatic base that’s both comforting and flavorful. This is a great option for meal prep, as it stores well and tastes even better after a day or two. It’s a filling and healthy meal that can be enjoyed on its own or paired with a side salad.

Coconut Curry Pumpkin Soup

This coconut curry pumpkin soup is a wonderfully spiced dish with a smooth, creamy texture, perfect for a cozy evening. The Instant Pot quickly infuses the flavors of curry, coconut, and pumpkin, while the blender ensures it has a rich and silky finish. The combination of sweetness from the pumpkin and the warming spice of curry is a comforting and flavorful treat.

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp red curry paste (adjust to taste)
• 1 tsp ground ginger
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add the pumpkin puree, coconut milk, vegetable broth, red curry paste, ground ginger, turmeric, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
4. Once the cooking time is done, perform a quick release and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and blend until silky.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This coconut curry pumpkin soup is an exquisite blend of sweet, savory, and spicy flavors, making it a standout fall or winter dish. The Instant Pot brings the flavors together quickly, and the creamy texture from the coconut milk makes it wonderfully smooth. The curry paste and spices add a depth of flavor that transforms this soup into a warming, flavorful meal. This soup is great on its own or served with crusty bread, making it a complete, satisfying dish for any occasion. Garnish with cilantro for a fresh contrast to the rich soup.

Carrot Ginger Soup

This carrot ginger soup is vibrant, aromatic, and packed with flavors that are both fresh and warming. The Instant Pot makes cooking the carrots fast and easy, while the blender creates a smooth, silky consistency. The zing from the ginger paired with the natural sweetness of carrots offers a soothing and delicious combination, ideal for any time of year.

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 large carrots, peeled and chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and cook for about 3-4 minutes until soft.
2. Add the garlic, grated ginger, chopped carrots, vegetable broth, and turmeric. Stir to combine.
3. Seal the Instant Pot and set it to cook on high pressure for 8 minutes.
4. Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Blend the soup with an immersion blender or transfer the mixture in batches to a blender and blend until smooth.
6. Stir in coconut milk for added creaminess, if desired.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This carrot ginger soup is a flavorful and nutritious option that is light yet satisfying. The combination of carrots and ginger creates a bright and slightly spicy flavor profile that’s comforting, while the turmeric adds an earthy depth. The Instant Pot allows you to cook the carrots quickly, and the blender gives the soup its signature smoothness. Coconut milk adds a creamy texture, but the soup is delicious even without it. Perfect for a quick lunch or dinner, this soup can be served on its own or paired with a side of whole-grain crackers for an added crunch.

Spicy Black Bean Soup

This spicy black bean soup is a hearty, flavorful dish that comes together effortlessly in the Instant Pot. The combination of black beans, tomatoes, and spices gives this soup a rich, smoky flavor with just the right amount of heat. The blender ensures that the soup has a smooth consistency while still keeping some texture for added substance. It’s a perfect meal for any occasion, offering both warmth and depth of flavor.

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp lime juice
• Salt and pepper, to taste
• Sour cream or avocado, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir everything together.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. Once the cooking is complete, perform a quick release.
5. Blend the soup with an immersion blender until it reaches a smooth yet slightly chunky consistency. Alternatively, transfer to a blender and blend in batches.
6. Stir in lime juice and taste for seasoning, adjusting as needed.
7. Serve hot, garnished with sour cream or avocado slices.

This spicy black bean soup is a perfect combination of hearty and flavorful, with a wonderful kick from the cayenne pepper. The Instant Pot allows the beans and tomatoes to blend together quickly, while the blender creates a smooth texture that still has some substance. The addition of lime juice gives the soup a tangy finish that complements the warmth of the spices. Whether you’re serving it as a main course or a side dish, this soup is sure to be a crowd-pleaser. Garnish with sour cream or avocado for a creamy contrast to the heat and enjoy a delicious, comforting meal.

Spicy Sweet Corn and Coconut Soup

This spicy sweet corn and coconut soup combines the sweetness of corn with the richness of coconut milk, creating a balance of savory and sweet flavors. The Instant Pot speeds up the cooking process, while the blender gives the soup a smooth, creamy consistency. The addition of spices adds a gentle heat that elevates the sweetness of the corn, making this a uniquely delicious dish.

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups frozen or fresh corn kernels
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the corn, coconut milk, vegetable broth, cumin, chili powder, cayenne (if using), salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 5 minutes.
4. Once the cooking time is complete, perform a quick release and open the lid.
5. Blend the soup with an immersion blender until smooth, or transfer to a blender and blend in batches.
6. Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
7. Serve hot, garnished with fresh cilantro or sliced green onions.

This spicy sweet corn and coconut soup is a rich, comforting dish that combines the sweetness of corn with the creaminess of coconut milk. The spices add a delightful kick, balancing the natural sweetness of the corn and creating a soup that’s both warming and satisfying. The Instant Pot makes the cooking process quick and easy, and blending the soup results in a smooth, creamy texture. Garnish with cilantro or green onions for a fresh contrast, and enjoy this unique and flavorful soup as a cozy meal.

Roasted Beet and Apple Soup

This roasted beet and apple soup is a beautifully colorful dish with a perfect balance of earthy, sweet, and tangy flavors. The Instant Pot helps to cook the beets and apples quickly, while the blender creates a smooth and velvety texture. The addition of apples adds a subtle sweetness that pairs perfectly with the earthiness of the beets, making this soup both nourishing and flavorful.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 medium beets, peeled and diced
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 1/4 cup plain yogurt or coconut cream (optional, for creaminess)
• Fresh thyme, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion, cooking for about 3-4 minutes until softened.
2. Add the diced beets, apples, vegetable broth, cinnamon, ginger, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 15 minutes.
4. Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Blend the soup with an immersion blender until smooth, or transfer the mixture to a regular blender and blend in batches.
6. Stir in yogurt or coconut cream for extra creaminess, if desired.
7. Taste and adjust seasoning, adding more salt, pepper, or spices if needed.
8. Serve hot, garnished with fresh thyme.

This roasted beet and apple soup is a wonderfully vibrant and flavorful dish that combines earthy beets with sweet apples for a unique taste experience. The Instant Pot cooks everything quickly, while the blender creates a luxuriously smooth texture. The warm spices like cinnamon and ginger add depth to the soup, making it perfect for cooler weather. It’s an excellent choice for those looking for a healthy and visually appealing dish. Garnish with fresh thyme to add an herby touch and enjoy this heartwarming, nutritious soup.

Spinach and White Bean Soup

This spinach and white bean soup is a simple, hearty, and nutrient-packed dish. The Instant Pot helps cook the beans and vegetables quickly, while the blender gives the soup a creamy texture, even without cream. The spinach adds a fresh, vibrant flavor, and the white beans offer a rich, velvety base that makes this soup a satisfying and wholesome meal.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh lemon juice, for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the white beans, vegetable broth, oregano, thyme, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 8 minutes.
4. Once the cooking time is complete, perform a quick release and open the lid.
5. Add the fresh spinach to the Instant Pot and stir until wilted.
6. Blend the soup using an immersion blender until smooth, or transfer the mixture to a blender and blend in batches until creamy.
7. Taste and adjust seasoning, adding more salt and pepper if necessary.
8. Serve hot with a squeeze of fresh lemon juice.

This spinach and white bean soup is an easy-to-make, comforting meal that is both filling and healthy. The creamy texture from the white beans combined with the vibrant, fresh spinach creates a perfect balance of flavors. The Instant Pot makes the soup quick to prepare, while the blender helps achieve a smooth consistency that enhances the soup’s richness. The squeeze of fresh lemon juice adds a bright contrast to the creamy base, making every spoonful refreshing and light. Whether you enjoy it on its own or with a side of crusty bread, this soup is a delicious, nutritious option for any meal.

Creamy Tomato and Basil Soup

This creamy tomato and basil soup is a comforting classic with a twist, made rich and smooth thanks to the Instant Pot and blender. The combination of ripe tomatoes, fresh basil, and a touch of cream creates a velvety soup that’s both savory and aromatic. It’s a perfect soup for any time of year, especially when you’re craving something simple yet satisfying.

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

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, dried basil, sugar, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. After the cooking time is done, perform a quick release.
5. Blend the soup with an immersion blender until smooth, or transfer to a blender and blend until creamy.
6. Stir in the heavy cream or coconut cream for extra richness.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh basil leaves.

This creamy tomato and basil soup is a nostalgic favorite made even better with the ease of the Instant Pot. The smooth texture, combined with the aromatic basil and creaminess from the added cream, gives it a luxurious feel without being heavy. Perfect for a cozy night in, this soup pairs wonderfully with a grilled cheese sandwich or a slice of crusty bread. The addition of fresh basil as a garnish elevates the soup with a burst of color and fragrance. It’s a simple, delicious way to enjoy a homemade classic.

Sweet and Spicy Butternut Squash Soup

This sweet and spicy butternut squash soup blends the natural sweetness of squash with warming spices and a touch of heat for a comforting yet bold flavor. The Instant Pot reduces cooking time significantly, while the blender creates a velvety, creamy texture. The heat from cayenne pepper and the richness of coconut milk make it a unique twist on a fall favorite.

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh parsley or pumpkin seeds, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the cubed butternut squash, coconut milk, vegetable broth, cinnamon, cayenne pepper, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. Once the cooking is done, perform a quick release.
5. Blend the soup using an immersion blender until smooth, or transfer to a blender and blend in batches until creamy.
6. Taste and adjust seasoning if necessary, adding more cayenne for heat or salt for balance.
7. Serve hot, garnished with fresh parsley or pumpkin seeds.

This sweet and spicy butternut squash soup is a vibrant dish with the perfect balance of sweetness and heat. The Instant Pot makes it easy to cook the squash, and the blender creates a silky-smooth texture that makes each spoonful comforting. The coconut milk adds creaminess, while the cinnamon and cayenne give the soup a unique flavor profile that’s warming and satisfying. Whether served as a main course or an appetizer, this soup is perfect for chilly days and pairs beautifully with a simple salad or crusty bread. The garnish of parsley or pumpkin seeds adds a crunchy contrast to the smooth soup, making it even more enjoyable.

Thai-Inspired Sweet Potato and Peanut Soup

This Thai-inspired sweet potato and peanut soup is an exotic twist on a traditional sweet potato soup, combining creamy sweet potatoes with savory peanut butter and the flavors of lime, ginger, and garlic. The Instant Pot cooks the sweet potatoes to perfection, and the blender ensures the soup has a smooth and creamy texture. This is a filling, flavorful soup that’s both hearty and comforting.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup peanut butter
• 3 cups vegetable broth
• Juice of 1 lime
• 1 tbsp soy sauce or tamari
• 1 tsp red curry paste
• Salt and pepper, to taste
• Chopped peanuts or cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion, garlic, and grated ginger, cooking for 3-4 minutes until fragrant.
2. Add the diced sweet potatoes, peanut butter, vegetable broth, lime juice, soy sauce, and red curry paste. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. After the cooking time is done, perform a quick release and open the lid.
5. Blend the soup using an immersion blender until smooth, or transfer to a blender and blend until creamy.
6. Taste and adjust seasoning, adding more lime, soy sauce, or salt as needed.
7. Serve hot, garnished with chopped peanuts or fresh cilantro.

This Thai-inspired sweet potato and peanut soup offers a rich and creamy texture with a bold and exotic flavor profile. The sweetness of the potatoes pairs perfectly with the savory peanut butter, while the red curry paste adds a hint of spice. The Instant Pot makes this dish easy to prepare, and the blender ensures the soup has a silky-smooth consistency. Garnished with crunchy peanuts or fresh cilantro, this soup provides a satisfying and flavorful meal that’s sure to become a favorite. The balance of sweet, savory, and spicy flavors makes it a truly unique dish.

Curried Lentil and Sweet Potato Soup

This curried lentil and sweet potato soup is a hearty and comforting dish, blending the earthy flavors of lentils and sweet potatoes with warm, aromatic curry spices. The Instant Pot makes the cooking process quick, while the blender creates a smooth and velvety texture. The combination of protein-packed lentils, nutrient-dense sweet potatoes, and fragrant spices makes this soup a satisfying and nourishing meal.

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 large sweet potato, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion, garlic, and grated ginger, cooking until softened, about 3 minutes.
2. Add the diced sweet potato, red lentils, diced tomatoes, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 15 minutes.
4. After the cooking is done, perform a quick release and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

This curried lentil and sweet potato soup is a wonderfully aromatic dish that’s both filling and healthy. The spices add warmth and depth, while the lentils provide protein and the sweet potatoes add natural sweetness and creaminess. The Instant Pot makes it easy to cook everything in one pot, and the blender ensures a silky-smooth texture. With the added touch of fresh cilantro, this soup becomes a flavorful, satisfying meal, perfect for lunch or dinner. Its hearty nature and complex flavors make it a comforting dish for cooler months.

Zucchini and Potato Soup

This zucchini and potato soup is a simple yet comforting dish that features the mild flavors of zucchini and potatoes with a creamy, velvety texture. The Instant Pot does all the work by cooking the vegetables quickly, and the blender ensures a smooth, creamy consistency. This soup is light yet filling, and its mild flavors make it a versatile option to serve as a starter or main course.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and chopped
• 3 medium zucchinis, chopped
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/2 cup cream or coconut cream (optional)
• Fresh chives, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking until fragrant and softened, about 3-4 minutes.
2. Add the chopped potatoes, zucchinis, vegetable broth, thyme, nutmeg, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. After the cooking is done, perform a quick release and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Stir in cream or coconut cream for added richness, if desired.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh chives.

This zucchini and potato soup is a simple, creamy, and comforting dish that brings out the natural sweetness of the vegetables. The Instant Pot makes it quick and easy to prepare, while the blender transforms it into a silky-smooth soup. The optional cream or coconut cream adds richness, making this soup hearty enough to be a satisfying meal. It’s a versatile dish that can be enjoyed on its own or paired with a fresh salad or crusty bread. The garnish of fresh chives adds a touch of brightness to the creamy soup, enhancing the overall flavor.

Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup offers a rich and savory flavor with a hint of sweetness from the roasted cauliflower and a subtle depth from the roasted garlic. The Instant Pot speeds up the cooking process, and the blender creates a velvety texture that perfectly complements the caramelized flavor of the cauliflower. It’s a simple yet elegant soup that’s perfect for a light meal or as an appetizer.

• 2 tbsp olive oil
• 1 small onion, chopped
• 6 cloves garlic, peeled
• 1 head cauliflower, cut into florets
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup cream or coconut milk (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, until golden and tender.
2. Set the Instant Pot to sauté mode and heat the remaining olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the roasted cauliflower and garlic to the Instant Pot, followed by the vegetable broth, thyme, cumin, salt, and pepper. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release and carefully open the lid.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
7. Stir in cream or coconut milk for added richness, if desired.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley.

This roasted cauliflower and garlic soup has an incredible depth of flavor thanks to the roasting process. The cauliflower becomes slightly caramelized, adding natural sweetness, while the garlic adds a savory richness. The Instant Pot ensures a quick cooking time, and the blender transforms the soup into a creamy, velvety bowl of comfort. With a touch of cream or coconut milk, this soup becomes even more luxurious, making it perfect for a special meal or a comforting weeknight dinner. Garnish with fresh parsley for a burst of color and flavor.

Cabbage and Potato Soup

This hearty cabbage and potato soup is a flavorful, filling, and nutritious dish. The cabbage adds a mild, slightly earthy flavor that pairs beautifully with the creaminess of the potatoes. The Instant Pot makes the cooking process fast and easy, and the blender ensures the soup has a smooth, comforting texture. This soup is a great option for a light yet satisfying meal.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 small head cabbage, shredded
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/4 cup cream or coconut cream (optional)
• Fresh dill or parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant.
2. Add the diced potatoes, vegetable broth, shredded cabbage, thyme, salt, and pepper. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. Once the cooking is complete, perform a quick release and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Stir in cream or coconut cream for added richness, if desired.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh dill or parsley.

This cabbage and potato soup is a wonderfully simple and satisfying dish. The combination of soft potatoes and tender cabbage creates a comforting, nutritious base, while the Instant Pot ensures the soup is ready in no time. Blending the soup results in a creamy consistency that enhances the flavors and makes it a perfect meal for any day of the week. With the option to add cream or coconut cream, this soup becomes extra rich, and the fresh dill or parsley garnish adds a bright note to each bite. It’s a great option for a light but filling meal.

Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is a rich and savory dish, offering the earthy flavors of mushrooms with the freshness of spinach and a silky, creamy texture. The Instant Pot makes it easy to cook the mushrooms and spinach quickly, and the blender ensures the soup is smooth and velvety. It’s a perfect option for a cozy meal, rich in flavor and nutrients.

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cups mushrooms, sliced (button or cremini)
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups fresh spinach
• 1/2 cup heavy cream or coconut cream (optional)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 3-4 minutes until fragrant.
2. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and soften.
3. Add the vegetable broth, spinach, thyme, salt, and pepper. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 8 minutes.
5. Once the cooking is done, perform a quick release and open the lid.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
7. Stir in cream or coconut cream for extra richness, if desired.
8. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh parsley.

This creamy mushroom and spinach soup is a deeply flavorful and satisfying dish. The earthiness of the mushrooms pairs perfectly with the creamy texture, and the spinach adds a fresh burst of color and nutrients. The Instant Pot allows for quick cooking, while the blender turns the soup into a smooth, velvety texture. With the option of adding cream or coconut cream, this soup becomes even richer, perfect for a cozy dinner or a light lunch. Garnished with fresh parsley, it’s a beautiful and delicious dish that’s sure to please.

Note: More recipes are coming soon!