25+ Comforting Instant Pot Soup Recipes for Family Meals

Instant Pot soups have become a staple in many kitchens, offering a fast, convenient way to prepare delicious meals packed with flavor.

With the versatility of the Instant Pot, you can create everything from hearty stews and creamy bisques to lighter vegetable soups and exotic, flavor-packed broths.

Whether you’re new to pressure cooking or a seasoned pro, this collection of 25+ Instant Pot soup recipes is designed to inspire and satisfy all taste buds.

These recipes cater to a variety of dietary preferences—there’s something for everyone, whether you’re craving a spicy, warming soup on a chilly night or a refreshing, veggie-loaded broth to enjoy year-round.

Let’s dive into the world of Instant Pot soups and discover just how simple and enjoyable it can be to whip up comforting, wholesome soups at home.

25+ Comforting Instant Pot Soup Recipes for Family Meals

The beauty of these 25+ Instant Pot soup recipes lies in their simplicity and adaptability.

With just a few ingredients, a bit of prep time, and the magic of the Instant Pot, you can create mouthwatering soups in a fraction of the time traditional cooking methods require.

From cozy, creamy classics to international-inspired flavors, there’s a recipe here to warm your soul and satisfy your hunger.

So grab your Instant Pot, select a recipe that catches your eye, and get ready to enjoy a bowl of homemade goodness.

Once you start exploring these recipes, you’ll never look at soup-making the same way again!

Creamy Chicken Tortilla Instapot Soup

This comforting and creamy chicken tortilla soup brings the flavors of the Southwest into your kitchen, making it a perfect option for cozy evenings. Packed with shredded chicken, corn, beans, and a touch of spice, it’s both filling and full of flavor. The Instant Pot makes cooking this soup quick and easy, and the creamy texture adds a layer of indulgence. Top it with tortilla strips, cheese, and avocado for a delightful finish.

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• ½ cup heavy cream
• Optional toppings: tortilla strips, shredded cheese, avocado, cilantro, lime wedges

Instructions:

1. Set the Instant Pot to sauté mode and add a drizzle of oil. Sauté the onions and garlic until softened, about 3 minutes.
2. Add the diced bell pepper, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
3. Place the chicken breasts in the Instant Pot, submerging them in the liquid. Close the lid and set to pressure cook on high for 12 minutes.
4. Once done, carefully quick-release the pressure. Remove the chicken breasts, shred with forks, and return them to the pot.
5. Stir in the heavy cream for a creamy texture. Taste and adjust seasonings as needed.
6. Serve with desired toppings.

Creamy Chicken Tortilla Instapot Soup is the ultimate meal-in-a-bowl, perfect for chilly nights or a casual gathering. With its rich flavors and creamy base, it’s a guaranteed crowd-pleaser. Thanks to the Instant Pot, this soup comes together quickly, letting you enjoy all the flavors of a slow-cooked meal in a fraction of the time.

Hearty Vegetable Barley Instapot Soup

A bowl of Hearty Vegetable Barley Soup offers a wholesome, nutrient-rich experience that’s perfect for anyone looking for a healthy, plant-based meal. Packed with fresh veggies, tender barley, and herbs, this soup is both nourishing and filling. It’s ideal for meal prep or for anyone looking to add more vegetables to their diet without sacrificing flavor. The Instant Pot makes it easy to cook the barley to perfection, resulting in a hearty and satisfying meal.

Ingredients:

• 1 cup barley, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 6 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and add a drizzle of oil. Sauté the onion, carrots, celery, and garlic until they soften, about 5 minutes.
2. Add the zucchini, diced tomatoes, barley, vegetable broth, thyme, rosemary, and bay leaf. Season with salt and pepper.
3. Close the lid and set the Instant Pot to pressure cook on high for 20 minutes.
4. Once done, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
5. Open the lid, remove the bay leaf, and taste for seasoning adjustments.
6. Serve hot, garnished with fresh parsley.

This Hearty Vegetable Barley Instapot Soup is a fantastic choice for anyone looking for a nutrient-packed, plant-based meal that doesn’t skimp on flavor. The barley adds a satisfying chew, while the mix of vegetables makes each spoonful rich and vibrant. This soup is excellent for a filling lunch or dinner and is perfect for meal prep, as it only gets better as the flavors meld over time.

Thai Coconut Curry Instapot Soup

For those craving something a bit exotic, this Thai Coconut Curry Soup offers a balance of creaminess, spice, and savory depth. The Instant Pot makes it simple to infuse these bold flavors quickly. Featuring coconut milk, curry paste, and fresh vegetables, this soup is both vegan and packed with Asian-inspired taste. It’s perfect for warming up on a cool day or for anyone looking to explore unique, global flavors.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tbsp red curry paste
• 4 cups vegetable broth
• 1 can (15 oz) coconut milk
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 cup baby spinach leaves
• 1 tbsp soy sauce
• Salt to taste
• Fresh lime wedges and cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode. Heat the olive oil and sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
2. Stir in the red curry paste and cook for an additional minute.
3. Add the vegetable broth, coconut milk, mushrooms, and bell pepper. Stir to combine, then add soy sauce and salt if needed.
4. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
5. Once done, quick-release the pressure and open the lid. Add in the baby spinach, stirring until it wilts.
6. Serve the soup hot with fresh lime wedges and cilantro.

This Thai Coconut Curry Instapot Soup is a fragrant and comforting dish that brings the flavors of Thailand into your kitchen in just minutes. The coconut milk and curry paste provide a creamy, spicy base, while the fresh vegetables add vibrancy and texture. This soup is ideal for adventurous eaters or anyone looking to switch up their usual soup routine with something unique and flavorful.

Creamy Potato Leek Instapot Soup

This velvety and indulgent Creamy Potato Leek Soup combines earthy leeks with the rich creaminess of potatoes, creating a comforting dish that is perfect for any time of year. The Instant Pot cooks the potatoes to perfection in no time, and the leeks impart a subtle sweetness that balances the hearty flavor. Topped with a drizzle of cream and a sprinkle of fresh herbs, this soup is both luxurious and simple to prepare.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat a small amount of oil. Sauté the onion, garlic, and leeks until softened, about 4-5 minutes.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 8 minutes.
4. Once done, quick-release the pressure. Use an immersion blender to blend the soup until smooth and creamy (or transfer to a blender in batches).
5. Stir in the heavy cream for added richness and taste.
6. Serve hot, garnished with fresh parsley.

This Creamy Potato Leek Instapot Soup is a wonderfully rich and velvety dish that’s perfect for cold evenings or when you want something indulgent yet simple. The earthy flavors of the potatoes and leeks are perfectly balanced by the smooth cream, making each spoonful a comforting experience. Plus, with the Instant Pot, you can have a luxurious soup ready in less than 30 minutes.

Spicy Sausage and Kale Instapot Soup

This Spicy Sausage and Kale Soup is a hearty, flavorful meal that combines the savory richness of sausage with the freshness of kale, all in a spicy broth that will warm you from the inside out. Perfect for those who enjoy bold flavors, the Instant Pot makes this dish a quick weeknight dinner option that’s sure to satisfy. It’s the ideal balance of protein, greens, and heat, making for a filling and nutritious meal.

Ingredients:

• 1 lb Italian sausage (bulk, not in casings)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch kale, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the sausage and cook until browned, breaking it apart with a spoon, about 5 minutes.
2. Add the diced onion and garlic, and sauté until softened, about 3 minutes.
3. Add the white beans, kale, diced tomatoes, chicken broth, red pepper flakes, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
5. Once done, quick-release the pressure. Stir the soup and taste for seasoning adjustments.
6. Serve hot and enjoy!

Spicy Sausage and Kale Instapot Soup is a bold, satisfying dish that’s sure to please anyone who loves a bit of heat and hearty ingredients. The sausage gives the soup a deep, savory flavor while the kale adds a fresh, earthy note. It’s a great option for a quick dinner that’s both comforting and packed with nutrients, making it perfect for busy nights when you need a delicious meal in a hurry.

Butternut Squash and Apple Instapot Soup

Sweet, savory, and slightly tangy, this Butternut Squash and Apple Soup is a wonderful fall-inspired dish that balances flavors beautifully. The Instant Pot makes it easy to cook the butternut squash and apples until they’re tender and ready to be blended into a smooth, creamy soup. A touch of cinnamon and nutmeg adds warmth, making this soup ideal for cooler days or a festive meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored, and diced (preferably sweet-tart varieties like Gala or Honeycrisp)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup coconut milk (or heavy cream)

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, and sauté until softened, about 4 minutes.
2. Add the diced butternut squash, apples, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once done, quick-release the pressure. Use an immersion blender to blend the soup until smooth and creamy.
5. Stir in the coconut milk (or heavy cream) for added creaminess and adjust the seasoning as needed.
6. Serve hot with a drizzle of extra coconut milk or a sprinkle of cinnamon.

Butternut Squash and Apple Instapot Soup is a wonderfully comforting dish that captures the essence of fall in every bite. The sweetness of the apples complements the earthiness of the squash, while the warm spices provide a cozy touch. This soup is perfect for anyone looking for a healthy, flavorful meal that’s easy to prepare and sure to please the whole family.

Tomato Basil Instapot Soup

This classic Tomato Basil Soup is rich, flavorful, and perfect for any season. With the Instant Pot, you can create a velvety smooth soup in no time. The combination of ripe tomatoes, fresh basil, and a creamy texture from heavy cream or coconut milk makes this soup both comforting and satisfying. It pairs wonderfully with grilled cheese or crusty bread, making it a classic favorite for family meals.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• 1 bunch fresh basil, chopped (reserve some for garnish)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onions and garlic, sautéing until softened, about 3 minutes.
2. Add the chopped tomatoes, vegetable broth, oregano, sugar, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once done, quick-release the pressure. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in the heavy cream or coconut milk and fresh basil. Adjust the seasoning as needed.
6. Serve hot, garnished with fresh basil.

Tomato Basil Instapot Soup is the ultimate comfort food that can be made in minutes thanks to the Instant Pot. The natural sweetness of tomatoes combined with the herbaceous flavor of basil creates a deliciously aromatic soup that’s both soothing and satisfying. With a creamy finish, this soup is perfect for a cozy meal on a chilly day or as an appetizer to any dinner.

Chicken and Rice Instapot Soup

This Chicken and Rice Soup is a hearty, filling dish that combines tender chicken, rice, and vegetables in a flavorful broth. The Instant Pot makes this a super quick and easy meal, with the rice cooking perfectly and the chicken becoming wonderfully tender. It’s a balanced one-pot meal that is both nutritious and comforting—ideal for busy weeknights or meal prep.

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1 cup long-grain white rice, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp lemon zest
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, carrots, celery, and garlic, sautéing until softened, about 5 minutes.
2. Add the chicken breasts, rice, chicken broth, thyme, lemon zest, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once done, quick-release the pressure. Remove the chicken breasts, shred them, and return them to the pot.
5. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.

Chicken and Rice Instapot Soup is a nourishing, simple dish that’s perfect for those looking for a hearty meal without much effort. The Instant Pot ensures that everything cooks to perfection, with tender chicken, fluffy rice, and a rich broth. It’s a great meal for the whole family and an ideal way to use up leftover chicken. This soup is both comforting and wholesome, making it a go-to for busy days.

Lentil and Sweet Potato Instapot Soup

This hearty Lentil and Sweet Potato Soup is a perfect combination of protein-packed lentils and nutrient-rich sweet potatoes. The Instant Pot helps the lentils cook perfectly while infusing the soup with the warmth of spices like cumin and turmeric. It’s a filling, vegan soup that’s full of flavor and can easily be made into a meal for anyone looking for a healthy, wholesome option.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Add the sweet potatoes, lentils, cumin, turmeric, vegetable broth, diced tomatoes, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 15 minutes.
4. Once done, quick-release the pressure. Stir the soup and taste for seasoning adjustments.
5. Serve hot, garnished with fresh cilantro.

Lentil and Sweet Potato Instapot Soup is a perfect example of how simple ingredients can come together to create a satisfying, hearty meal. The sweet potatoes add a touch of natural sweetness, while the lentils provide a great source of plant-based protein. With the Instant Pot, this flavorful and healthy soup can be made in no time, making it an ideal option for a filling lunch or dinner. Plus, it’s vegan and gluten-free, making it a versatile option for various dietary preferences.

Creamy Broccoli Cheddar Instapot Soup

This creamy Broccoli Cheddar Soup is rich, smooth, and comforting, with a perfect balance of cheesy goodness and the fresh, vibrant taste of broccoli. The Instant Pot helps you create a velvety texture while keeping the flavors fresh and perfectly cooked in a fraction of the time it would take on the stovetop. It’s a great option for anyone craving a warm and indulgent soup that’s still packed with vegetables.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 tbsp olive oil
• 1 tsp Dijon mustard (optional)
• 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 onion and garlic, sautéing until softened, about 4 minutes.
2. Add the broccoli florets and vegetable broth. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once done, quick-release the pressure. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in the heavy cream, Dijon mustard, shredded cheddar cheese, salt, and pepper. Stir until the cheese has melted and the soup is creamy.
6. Serve hot, garnished with fresh parsley.

Creamy Broccoli Cheddar Instapot Soup is the perfect combination of indulgence and nutrition. The creamy base paired with the sharp cheddar and vibrant broccoli creates a hearty and comforting soup that feels like a treat. This quick recipe ensures you can enjoy a classic favorite without the long cooking times, making it a great weeknight meal that will please both kids and adults alike.

Beef and Vegetable Instapot Soup

This hearty Beef and Vegetable Soup is packed with tender beef, nutritious vegetables, and a rich broth. The Instant Pot makes this soup quick and easy to prepare, without compromising on the deep, savory flavors that develop when simmering for hours. It’s a one-pot meal that’s perfect for a filling lunch or dinner, offering a balanced mix of protein and vegetables.

Ingredients:

• 1 lb beef stew meat, cubed
• 3 carrots, diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 cups water
• 1 tsp dried thyme
• 1 bay leaf
• 2 medium potatoes, diced
• Salt and pepper to taste
• 1 tbsp olive oil

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 minutes.
2. Add the onion, garlic, carrots, celery, and sauté for another 3-4 minutes until the vegetables soften slightly.
3. Add the diced tomatoes, beef broth, water, thyme, bay leaf, potatoes, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 25 minutes.
5. Once done, quick-release the pressure. Remove the bay leaf, stir the soup, and taste for seasoning adjustments.
6. Serve hot, and enjoy!

Beef and Vegetable Instapot Soup is a robust, flavorful dish that offers a great balance of protein and vegetables, all cooked to perfection in just one pot. The Instant Pot ensures the beef is tender and the broth is rich without the long cooking time usually required for stews. It’s a comforting, satisfying meal that can feed a crowd or provide leftovers for a delicious second meal.

Spicy Black Bean Instapot Soup

For a flavorful, vegan option that’s packed with protein and spice, this Spicy Black Bean Soup is a must-try. The Instant Pot helps to meld the spices and ingredients quickly, giving the beans a deep, savory flavor and the perfect level of heat. It’s a filling, nutritious soup that can be enjoyed on its own or with a side of tortilla chips for extra crunch.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and bell pepper, sautéing until softened, about 4 minutes.
2. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once done, quick-release the pressure. Stir the soup and adjust the seasoning as needed.
5. Add the lime juice and stir well. Serve hot, garnished with fresh cilantro.

Spicy Black Bean Instapot Soup is a zesty, satisfying dish that’s perfect for those who enjoy a little heat in their meals. The beans provide a hearty base, while the spices bring depth and warmth to the soup. The Instant Pot helps bring everything together quickly, making it an easy and flavorful meal that’s both vegan and full of protein. Whether enjoyed on its own or with your favorite toppings, this soup is sure to be a crowd-pleaser.

Creamy Potato Leek Instapot Soup

Creamy Potato Leek Soup is a classic, velvety soup that is rich in flavor and perfect for cooler days. The Instant Pot brings out the natural sweetness of leeks and creates a smooth, luscious texture with the potatoes. This comforting, hearty soup is easy to prepare and is delightful with a side of crusty bread or a sprinkle of fresh herbs on top.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and leeks, and sauté until softened, about 5 minutes.
2. Add the diced potatoes, vegetable broth, salt, and pepper. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
4. Once done, quick-release the pressure. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in the heavy cream or coconut milk. Adjust the seasoning as needed.
6. Serve hot, garnished with fresh chives.

Creamy Potato Leek Instapot Soup is a comforting, silky-smooth classic that’s sure to warm you up on a chilly day. The subtle flavors of leeks and potatoes are perfectly balanced, and the Instant Pot makes it effortless to achieve a creamy texture without hours of cooking. This soup is a wholesome, satisfying option that’s both elegant and simple.

Thai Coconut Curry Instapot Soup

This Thai Coconut Curry Soup is packed with bold, exotic flavors that will transport your taste buds to Southeast Asia. It combines coconut milk, curry paste, and fresh vegetables, making it a fragrant and creamy soup that’s both vegan and gluten-free. The Instant Pot helps to intensify the flavors, creating a beautifully balanced, spicy, and comforting soup in no time.

Ingredients:

• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp red curry paste (adjust to taste)
• 1 medium sweet potato, diced
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp olive oil
• Juice of 1 lime
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the red curry paste, stirring for 1 minute to release its flavors.
2. Add the sweet potato, bell pepper, mushrooms, broccoli, coconut milk, vegetable broth, and soy sauce. Stir to combine.
3. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once done, quick-release the pressure. Stir in the lime juice and taste for seasoning adjustments.
5. Serve hot, garnished with fresh cilantro and a lime wedge on the side.

Thai Coconut Curry Instapot Soup is a vibrant, flavor-packed dish that’s incredibly warming and satisfying. The combination of creamy coconut milk, tangy lime, and the spice of red curry makes this soup unforgettable. Perfect for a cozy night in or as an exotic appetizer, this soup is healthy, easy, and brings a taste of Thai cuisine straight to your kitchen.

Italian Sausage and Kale Instapot Soup

Italian Sausage and Kale Soup is a hearty, flavorful meal that combines savory sausage, tender kale, and creamy potatoes in a rich, comforting broth. The Instant Pot brings out the bold flavors of the sausage while tenderizing the kale and potatoes, creating a warming dish that’s both nutritious and satisfying. This is a perfect go-to recipe for busy weeknights or when you crave something substantial and filling.

Ingredients:

• 1 lb Italian sausage, sliced or crumbled (mild or spicy)
• 3 medium potatoes, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 3 cups kale, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the Italian sausage and cook until browned, about 5 minutes.
2. Add the onion and garlic, sautéing for another 3 minutes until softened.
3. Add the diced potatoes, chicken broth, salt, and pepper. Stir to combine.
4. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.
5. Once done, quick-release the pressure. Stir in the chopped kale and heavy cream. Allow the kale to wilt for a few minutes.
6. Serve hot, garnished with fresh parsley.

Italian Sausage and Kale Instapot Soup is a deeply flavorful, hearty soup that makes a satisfying meal any time of the year. The savory sausage combined with tender potatoes and vibrant kale provides a wonderful balance of flavors and textures. The Instant Pot makes it easy to bring this robust, rustic dish to your table quickly, making it a perfect option for a busy weeknight or weekend family meal.

Note: More recipes are coming soon!