30+ Quick and Easy Instant Pot Vegetable Soup Recipes for Fall and Winter

There’s nothing quite as comforting as a bowl of hot, hearty soup. Whether you’re craving something light and refreshing or a rich, filling dish, vegetable soups are a perfect go-to.

And with the Instant Pot, making these soups is quicker and easier than ever. Gone are the days of waiting for hours to get that perfect, tender soup.

The Instant Pot allows you to cook vibrant, nutrient-packed vegetable soups in a fraction of the time, locking in all the flavors while preserving the vitamins and minerals.

In this article, we’ve compiled a list of 30+ delicious and healthy Instant Pot vegetable soup recipes that are sure to satisfy your cravings.

From creamy classics to spicy variations, there’s something for everyone to enjoy, no matter your taste preferences or dietary needs.

30+ Quick and Easy Instant Pot Vegetable Soup Recipes for Fall and Winter

With these 30+ Instant Pot vegetable soup recipes, you have an arsenal of healthy, flavorful, and easy-to-make options right at your fingertips.

The Instant Pot not only cuts down on cooking time but also ensures that the vegetables retain their natural goodness, making these soups as nutritious as they are delicious.

Whether you’re cooking for a crowd or meal prepping for the week, these recipes provide the perfect balance of comfort and nutrition.

So grab your Instant Pot, gather your ingredients, and let the aromas of freshly made soup fill your kitchen.

Instant Pot Classic Vegetable Soup

This Instant Pot Classic Vegetable Soup is a hearty and nutritious dish that combines a variety of vegetables in a savory broth. Ideal for those looking for a filling, plant-based meal, it’s packed with carrots, celery, potatoes, and beans, all cooked to perfection in just a fraction of the time compared to traditional stovetop methods. This soup is not only comforting but also very versatile—you can easily adjust the veggies based on what you have in your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup spinach or kale, chopped (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
2. Add carrots, celery, potatoes, zucchini, and garlic to the pot. Sauté for an additional 2-3 minutes.
3. Pour in the diced tomatoes, white beans, vegetable broth, dried thyme, basil, bay leaf, salt, and pepper. Stir to combine.
4. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
5. When the cooking time is up, carefully release the pressure manually.
6. Open the lid and stir in the frozen peas and spinach/kale (if using). Let them heat through for 2-3 minutes.
7. Adjust salt and pepper to taste, and remove the bay leaf before serving.

This Instant Pot Classic Vegetable Soup is a wonderfully simple yet satisfying dish. It’s perfect for a cozy lunch or dinner and is even better as leftovers the next day, as the flavors continue to develop. The Instant Pot cuts down on cooking time while preserving the delicious flavors and nutrients, making it a quick and healthy option for busy days. You can customize this recipe by swapping in different seasonal vegetables, or add some grains like quinoa or rice for a more filling meal.

Instant Pot Lentil and Vegetable Soup

Packed with protein and fiber, this Instant Pot Lentil and Vegetable Soup is a nutritious powerhouse. Lentils are the star of this recipe, adding heartiness and depth to the broth. The soup is further enhanced with carrots, tomatoes, and spinach, making it a vibrant and satisfying meal. Perfect for vegetarians and meat-eaters alike, this soup is as versatile as it is healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dry lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, lentils, diced tomatoes, vegetable broth, cumin, turmeric, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
5. Open the lid and stir in the chopped spinach. Let it wilt in the hot soup for 2-3 minutes.
6. For extra brightness, add a tablespoon of lemon juice before serving.

This Instant Pot Lentil and Vegetable Soup is not only comforting but also packed with nutrients. The lentils provide a significant amount of plant-based protein, while the turmeric, cumin, and smoked paprika create a depth of flavor that is both warming and aromatic. It’s perfect for meal prep and will keep in the refrigerator for up to a week. With minimal ingredients and a quick cooking time, this soup is a perfect go-to when you’re craving a hearty, healthy meal without much effort.

Instant Pot Roasted Butternut Squash and Carrot Soup

This Instant Pot Roasted Butternut Squash and Carrot Soup is a sweet and savory comfort food that’s rich in vitamins A and C. Roasting the vegetables before cooking them in the Instant Pot intensifies their natural sweetness, creating a soup that’s both creamy and satisfying. The hint of ginger adds warmth, making it a perfect fall or winter dish that can be enjoyed year-round.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and chopped carrots on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
2. Set the Instant Pot to sauté mode and add a little olive oil. Once heated, sauté the onion, garlic, and ginger for 3-4 minutes until fragrant and softened.
3. Add the roasted squash and carrots to the pot, along with the vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
5. After the cooking time is up, manually release the pressure.
6. Use an immersion blender to blend the soup until smooth and creamy. If you want a richer texture, stir in coconut milk.
7. Adjust seasoning as needed, and garnish with fresh cilantro or parsley before serving.

This Instant Pot Roasted Butternut Squash and Carrot Soup is a velvety smooth, aromatic bowl of warmth, perfect for cold days. Roasting the squash and carrots before cooking them in the Instant Pot adds a layer of depth and complexity to the flavor that elevates the soup from basic to extraordinary. Whether you’re serving it as a starter or as a main course, this soup is sure to impress with its natural sweetness and fragrant spices. It’s an excellent option for those seeking a lighter, vegetarian meal that doesn’t skimp on flavor or richness.

Instant Pot Tomato Basil Vegetable Soup

This Instant Pot Tomato Basil Vegetable Soup combines the rich flavors of ripe tomatoes with the freshness of basil, making it a deliciously comforting meal. The vegetables—carrots, celery, and zucchini—add texture and nutrition, while the creamy tomato base makes it indulgent without being heavy. Perfect for a cozy night in, this soup is quick, easy, and sure to become a family favorite. Plus, it’s a great way to sneak in more vegetables while still satisfying your taste buds.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, celery, and zucchini to the pot. Sauté for another 2-3 minutes to allow the vegetables to soften.
3. Add the crushed tomatoes, vegetable broth, oregano, dried basil, sugar (if using), salt, and pepper. Stir everything together.
4. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, carefully release the pressure manually.
6. Open the lid and stir in the fresh basil leaves and heavy cream (if using) for extra creaminess.
7. Adjust seasoning to taste before serving.

This Instant Pot Tomato Basil Vegetable Soup is a simple yet flavorful dish that feels like a hug in a bowl. The combination of fresh basil and rich tomato creates a classic, comforting soup, while the added vegetables provide a great balance of nutrients. The Instant Pot makes the process faster and easier without sacrificing flavor. Whether served with a warm crusty bread or a sprinkle of Parmesan, this soup is perfect for a light lunch or dinner. It’s also great for meal prep, as it stores well in the fridge for a few days or can be frozen for later enjoyment.

Instant Pot Sweet Potato and Kale Soup

This Instant Pot Sweet Potato and Kale Soup is a nutrient-packed, vibrant dish that combines the natural sweetness of sweet potatoes with the earthy richness of kale. It’s light yet filling, thanks to the hearty sweet potatoes and the added fiber and vitamins from the kale. The soup is made even more flavorful with garlic, ginger, and a dash of cumin, creating a savory base that enhances the natural flavors of the ingredients. This is the perfect soup for anyone looking to nourish their body while enjoying a comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 2 large sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the cubed sweet potatoes, chopped kale, vegetable broth, cumin, turmeric, salt, and pepper. Stir to combine.
4. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. After the cooking time is up, carefully release the pressure manually.
6. Open the lid and stir in coconut milk (if using) for extra creaminess. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro if desired.

This Instant Pot Sweet Potato and Kale Soup is a perfect balance of sweet, savory, and earthy flavors. The sweet potatoes add a comforting richness, while the kale provides a burst of color and essential nutrients. The addition of ginger and cumin gives the soup a unique warmth and depth that enhances the overall experience. It’s not only delicious but also packed with vitamins and minerals, making it a great choice for anyone looking to eat healthily without compromising on flavor. This soup is ideal for a light yet satisfying meal and makes a fantastic addition to any meal prep routine.

Instant Pot Cauliflower and Leek Soup

This Instant Pot Cauliflower and Leek Soup is a creamy, velvety delight that’s both comforting and light. The cauliflower offers a subtle sweetness, while the leeks bring a mild, onion-like flavor, creating a delicate yet satisfying combination. Blended to perfection, this soup is ideal for those who love creamy textures without the heaviness of dairy. It’s an excellent low-carb, gluten-free option for a cozy meal on chilly nights.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 garlic cloves, minced
• 1 medium head of cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk or regular milk (optional for creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the sliced leeks and garlic, sautéing for 3-4 minutes until softened.
2. Add the cauliflower florets, vegetable broth, dried thyme, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
4. Once the cooking time is complete, carefully release the pressure manually.
5. Open the lid and use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
6. Stir in almond milk or regular milk (if using) for extra creaminess. Taste and adjust seasoning as needed.
7. Serve the soup hot, garnished with fresh parsley if desired.

This Instant Pot Cauliflower and Leek Soup is a beautifully creamy yet light dish that’s perfect for those seeking comfort without the guilt. The cauliflower lends a velvety texture, while the leeks add a savory depth that balances the mild flavors. It’s a fantastic low-carb option that can easily be adapted for dairy-free diets by using almond milk. This soup makes for a lovely appetizer or a light main course, and it stores well, making it a great option for meal prep. Whether enjoyed on its own or paired with a side salad or crusty bread, this soup is sure to become a regular in your meal rotation.

Instant Pot Butternut Squash and Carrot Soup

This Instant Pot Butternut Squash and Carrot Soup is a vibrant and nourishing bowl of comfort. The natural sweetness of butternut squash pairs perfectly with the earthy flavor of carrots, creating a rich and creamy soup that’s perfect for fall and winter. With the addition of warming spices like cinnamon and nutmeg, this soup provides a cozy experience that warms you from the inside out. It’s a great way to enjoy seasonal vegetables in a quick and easy manner, making it a fantastic weeknight meal for busy families or meal prepping for the week.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 1 medium butternut squash, peeled, seeded, and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for added creaminess)
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
2. Add the chopped carrots, butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir everything together.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, manually release the pressure.
5. Open the lid and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches.
6. Stir in the coconut milk (if using) to achieve a creamy texture. Taste and adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh thyme or parsley if desired.

This Instant Pot Butternut Squash and Carrot Soup is the epitome of comfort food with a healthy twist. The sweetness of the butternut squash and carrots is enhanced by the warm spices, creating a perfectly balanced soup that feels indulgent without being heavy. The Instant Pot makes this recipe incredibly easy to prepare, ensuring that you can enjoy a comforting, homemade meal even on the busiest days. Whether you’re looking for a wholesome lunch, dinner, or an appetizer, this soup offers a delicious and nutritious option that’s sure to please all palates.

Instant Pot Spinach and Lentil Soup

This Instant Pot Spinach and Lentil Soup is a hearty, wholesome meal that’s packed with protein, fiber, and essential vitamins. The earthy lentils complement the fresh spinach, while the garlic, cumin, and turmeric provide a flavorful and aromatic base. This soup is incredibly satisfying and makes a great option for meal prep, as it stores well and only gets better after a day or two. It’s a perfect dish for those looking to enjoy a filling, plant-based meal that’s both nutritious and comforting.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1/2 teaspoon ground coriander (optional)
• Salt and pepper to taste
• Juice of 1 lemon (optional for added brightness)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
2. Add the cumin and turmeric, stirring for about 1 minute to toast the spices.
3. Add the lentils and vegetable broth, stirring to combine. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for about 5 minutes, then manually release the remaining pressure.
5. Open the lid and stir in the chopped spinach, allowing it to wilt into the soup.
6. Add ground coriander (if using), salt, and pepper to taste. For a brighter flavor, stir in lemon juice just before serving.
7. Serve the soup hot, garnished with additional lemon wedges if desired.

This Instant Pot Spinach and Lentil Soup is a great way to enjoy a filling and nutritious meal in no time. Packed with plant-based protein from the lentils and vitamins from the spinach, this soup is both hearty and healthy. The warm spices give the soup a comforting, savory depth, making it perfect for any season. It’s also highly adaptable, so feel free to throw in additional veggies or swap out spices to suit your taste. This soup makes an excellent lunch or dinner and is ideal for preparing in bulk for a week of easy, nutritious meals.

Instant Pot Pea Soup with Ham

This Instant Pot Pea Soup with Ham is a classic, hearty soup that’s incredibly easy to make in the Instant Pot. The green split peas cook to a soft and creamy consistency, while the smoky ham adds depth and richness. With its comforting texture and savory flavor, this soup is perfect for cooler weather or anytime you’re craving something warm and filling. The Instant Pot drastically reduces the cooking time, making it a quick way to enjoy a traditional comfort food without all the fuss.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup dried green split peas, rinsed
• 4 cups vegetable or chicken broth
• 2 cups cooked ham, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
2. Add the split peas, broth, diced ham, carrots, celery, thyme, and bay leaf to the pot. Stir everything together.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 20 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
5. Open the lid, remove the bay leaf, and stir the soup. If you prefer a creamier texture, use an immersion blender to purée part of the soup, leaving some chunks for texture.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh herbs if desired.

This Instant Pot Pea Soup with Ham is the perfect combination of hearty, savory, and satisfying. The split peas create a wonderfully creamy base, while the ham adds a smoky richness that elevates the flavor profile. The Instant Pot makes this traditionally long-cooking soup a quick and easy dish to prepare, ideal for busy days or when you need a comforting meal in a hurry. This soup is great for a family dinner and makes excellent leftovers, as the flavors only improve with time. Enjoy it with a slice of crusty bread for the ultimate cozy meal.

Instant Pot Roasted Tomato and Basil Soup

This Instant Pot Roasted Tomato and Basil Soup is a vibrant and flavorful twist on the classic tomato soup. Roasting the tomatoes first in the Instant Pot caramelizes their natural sugars, deepening their flavor and adding a rich, smoky undertone. Combined with fresh basil, garlic, and a touch of cream, this soup is the perfect balance of tangy and creamy, making it an ideal meal for both comfort and elegance. The Instant Pot speeds up the cooking process, allowing you to enjoy this delicious homemade soup in a fraction of the time compared to traditional methods.

Ingredients:

• 2 tablespoons olive oil
• 6 medium tomatoes, quartered
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut cream (optional for added richness)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
2. Add the quartered tomatoes, oregano, and basil. Stir everything together and sauté for an additional 5 minutes to lightly roast the tomatoes.
3. Pour in the vegetable broth and close the Instant Pot lid. Set the valve to sealing and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, manually release the pressure.
5. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
6. Stir in the heavy cream (if using) and fresh chopped basil. Taste and adjust seasoning with salt and pepper.
7. Serve the soup hot, garnished with additional basil leaves if desired.

This Instant Pot Roasted Tomato and Basil Soup is a rich, velvety dish that elevates the simple tomato soup to a new level. Roasting the tomatoes inside the Instant Pot enhances their sweetness and depth of flavor, making this soup a satisfying choice for lunch or dinner. The creamy texture, combined with the aromatic basil, creates a comforting meal that’s perfect for any season. The Instant Pot ensures this flavorful soup can be prepared in a fraction of the time, making it easy to enjoy a homemade, gourmet-quality soup without the long cook time. Whether served with grilled cheese or a fresh baguette, this soup is sure to please.

Instant Pot Sweet Potato and Black Bean Soup

This Instant Pot Sweet Potato and Black Bean Soup is a hearty and nutritious meal that’s packed with protein, fiber, and vitamins. The combination of sweet potatoes and black beans creates a filling soup that’s both satisfying and wholesome. Spices like cumin, chili powder, and paprika add depth and warmth, making this soup a perfect balance of sweet and savory. It’s a great option for vegetarians or anyone looking for a healthy, plant-based dish that doesn’t compromise on flavor. The Instant Pot makes it incredibly easy to prepare, perfect for busy weeknights or meal prepping.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium sweet potato, peeled and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for added creaminess)
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the sweet potato, black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper to the Instant Pot. Stir everything to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
5. Open the lid, stir the soup, and if you want a creamier texture, stir in the coconut milk.
6. Taste and adjust seasoning with salt and pepper, if necessary.
7. Serve the soup hot, garnished with fresh cilantro.

This Instant Pot Sweet Potato and Black Bean Soup is the perfect balance of comforting, hearty, and healthy. The sweetness of the sweet potatoes pairs beautifully with the earthy black beans, while the warm spices create a deeply flavorful base. Whether you’re looking for a nutritious vegetarian meal or just a wholesome, filling soup, this recipe is a great option. The Instant Pot makes this soup a breeze to prepare, allowing you to enjoy a flavorful dish in no time. It’s a versatile soup that can be made ahead and stored in the fridge for a quick lunch or dinner option throughout the week.

Instant Pot Vegetable and Quinoa Soup

This Instant Pot Vegetable and Quinoa Soup is a healthy, protein-packed soup that combines the goodness of vegetables and quinoa into a delicious, nutrient-dense meal. Quinoa provides a hearty, slightly nutty texture while boosting the protein content, making this soup a filling option for vegetarians and meat-eaters alike. The assortment of fresh vegetables, including carrots, zucchini, and spinach, adds color, flavor, and essential vitamins, while the seasonings enhance the taste without overpowering the ingredients. This soup is perfect for a wholesome lunch, dinner, or as a meal prep option for the week.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach, chopped

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the carrots, zucchini, quinoa, vegetable broth, thyme, oregano, salt, and pepper to the pot. Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
5. Open the lid and stir in the chopped spinach. The heat from the soup will wilt the spinach perfectly.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the soup hot, and garnish with fresh herbs if desired.

This Instant Pot Vegetable and Quinoa Soup is an excellent choice for anyone looking for a nutritious, satisfying meal that’s quick and easy to prepare. The quinoa adds protein and texture, while the assortment of vegetables provides fiber, vitamins, and minerals. With its light yet filling nature, this soup is perfect for those who want a healthy, meat-free option without sacrificing flavor. The Instant Pot ensures that all the ingredients come together beautifully, creating a comforting bowl of goodness in no time. Whether you’re looking for a wholesome dinner or meal prep for the week, this soup will keep you fueled and satisfied.

Instant Pot Creamy Broccoli and Cheddar Soup

This Instant Pot Creamy Broccoli and Cheddar Soup combines the classic flavors of broccoli and cheddar cheese in a comforting, velvety bowl of goodness. The Instant Pot makes it quick and easy to achieve a perfectly creamy texture without having to babysit the stove. Packed with fresh broccoli and a savory mix of cheddar and cream, this soup is both rich and satisfying. The addition of onions, garlic, and a pinch of nutmeg enhances the flavor profile, making this soup a warming meal for any time of the year. It’s ideal for lunch or dinner and is a great way to sneak in some extra vegetables.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups fresh broccoli florets
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to sauté mode and melt the butter. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and vegetable broth to the pot. Stir to combine.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
4. Once the cooking time is done, manually release the pressure.
5. Use an immersion blender to purée the soup until smooth, or carefully transfer the soup in batches to a blender.
6. Stir in the heavy cream, shredded cheddar cheese, and ground nutmeg. Stir until the cheese is fully melted and the soup is creamy.
7. Taste and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with extra shredded cheddar cheese, if desired.

This Instant Pot Creamy Broccoli and Cheddar Soup is a perfect example of comfort food at its best. The Instant Pot speeds up the cooking process, allowing the broccoli to soften and blend into a silky smooth soup that’s rich and satisfying. The combination of sharp cheddar cheese and a touch of nutmeg adds a depth of flavor that makes each spoonful indulgent. Whether enjoyed with a side of crusty bread or as a standalone meal, this soup is sure to be a hit with both adults and kids alike. It’s a great way to enjoy a creamy, cheesy soup without spending hours in the kitchen.

Instant Pot Butternut Squash and Carrot Soup

This Instant Pot Butternut Squash and Carrot Soup is a naturally sweet and savory dish that’s full of nutrients. The earthy flavor of roasted butternut squash and the subtle sweetness of carrots come together in this vibrant, comforting soup. The Instant Pot makes it easy to cook everything to perfection in one pot, and the result is a silky smooth texture that’s both hearty and nourishing. With a delicate mix of spices like cinnamon and ginger, this soup is perfect for cozy nights or as a healthy option for meal prep. It’s vegan-friendly and can be made gluten-free, making it a versatile choice for any diet.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 medium butternut squash, peeled, seeded, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)

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 and translucent.
2. Add the carrots, butternut squash, vegetable broth, cinnamon, ginger, salt, and pepper to the pot. Stir everything together.
3. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. After the cooking time is up, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
5. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the coconut milk for added creaminess, if desired.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with a sprinkle of cinnamon or fresh herbs if desired.

This Instant Pot Butternut Squash and Carrot Soup is a delicious, hearty meal that’s packed with natural sweetness and flavor. The warming spices like cinnamon and ginger add complexity to the soup, making each bite comforting and satisfying. The Instant Pot makes this soup incredibly easy to prepare, turning a typically long cooking process into a quick, hassle-free experience. Whether you’re looking for a light lunch or a warming dinner, this vegan-friendly soup is perfect for any occasion. Plus, it’s an excellent way to enjoy a nutritious meal that’s both flavorful and easy to make.

Instant Pot Spicy Lentil Soup

This Instant Pot Spicy Lentil Soup is a flavorful and hearty dish that combines the earthiness of lentils with a spicy kick from cayenne pepper and cumin. Lentils are a great source of protein and fiber, making this soup filling and nutritious. The Instant Pot ensures that the lentils cook quickly and evenly, while the spices add depth and warmth to the broth. With the perfect balance of heat and flavor, this soup is perfect for anyone who loves a little spice in their meals. It’s a versatile and budget-friendly dish that can be enjoyed on its own or paired with a side of crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 2 cups spinach (optional for added greens)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cumin, coriander, cayenne pepper, and lentils to the pot. Stir to coat the lentils with the spices.
3. Pour in the vegetable broth and diced tomatoes, then close the Instant Pot lid. Set the valve to sealing and cook on high pressure for 15 minutes.
4. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
5. Stir the soup and adjust seasoning with salt and pepper. If using, add the spinach and stir until wilted.
6. Serve the soup hot, garnished with fresh herbs if desired.

This Instant Pot Spicy Lentil Soup is an incredibly hearty and flavorful dish that brings the perfect amount of spice to your bowl. The lentils provide a solid base, while the cumin, coriander, and cayenne pepper elevate the flavors, giving the soup a satisfying warmth and depth. The Instant Pot makes the cooking process quick and easy, so you can enjoy this nutritious and spicy soup with minimal effort. It’s a great option for meal prep or a comforting dinner on chilly evenings. Whether you’re a spice lover or just looking for a wholesome meal, this soup is sure to hit the spot.

Note: More recipes are coming soon!