30+ Easy January Instant Pot Soup Recipes Perfect for the Cold Winter Months

As the chill of January sets in, there’s nothing more comforting than a steaming bowl of soup. Whether you’re looking for a quick weeknight meal, something to warm you up after a long day, or a dish to feed a crowd, the Instant Pot is your best friend in the kitchen.

With its ability to quickly create rich, flavorful soups, it’s a game-changer during the cold winter months.

In this blog article, we’ve gathered over 30 Instant Pot soup recipes that are perfect for January. From hearty, meaty soups to creamy, vegetarian delights, there’s something for everyone.

The Instant Pot not only reduces cooking time but also infuses each soup with deep, satisfying flavors, making them perfect for both busy weekdays and cozy weekends.

So grab your Instant Pot and get ready to enjoy some of the most delicious and easy-to-make soups this winter!

30+ Easy January Instant Pot Soup Recipes Perfect for the Cold Winter Months

No matter how busy or hectic your January gets, these 30+ Instant Pot soup recipes will bring comfort and warmth to your home.

The versatility of the Instant Pot allows for quick and easy preparations, and the flavors it infuses into each soup are nothing short of amazing.

Whether you crave a classic like chicken noodle, a hearty beef stew, or a creamy vegan option, these soups will help you make the most of the cold weather.

So, keep this list handy, and you’ll never be short on delicious, warming meals all month long!

Hearty Instant Pot Potato Leek Soup

This comforting, creamy potato leek soup is a perfect winter dish that combines tender potatoes, savory leeks, and a rich broth. The Instant Pot cuts down on cooking time while allowing the flavors to meld perfectly. Ideal for a cozy meal, this soup is both nourishing and satisfying.

Ingredients:

• 3 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (optional for a creamy version)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and add olive oil. Sauté the onion, garlic, and leeks until softened, about 5 minutes.
2. Add the diced potatoes, vegetable broth, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 8 minutes.
4. Once the cooking time is up, carefully release the pressure and remove the bay leaf.
5. For a creamy soup, use an immersion blender to blend the soup to your desired texture, or transfer to a blender in batches. Stir in the heavy cream if desired.
6. Serve hot, garnished with fresh parsley.

This Hearty Instant Pot Potato Leek Soup is the ideal winter warmer, combining rich flavors with a smooth, velvety texture. The Instant Pot simplifies the process, ensuring you get a delicious meal on the table in a fraction of the usual time. Whether served as a starter or a main dish, it’s a recipe that brings comfort to any chilly day. With its creamy consistency and light, yet hearty flavors, it’s a family favorite for both busy weeknights and special occasions.

Instant Pot Spicy Tomato Basil Soup

This Instant Pot Spicy Tomato Basil Soup is a deliciously tangy and vibrant take on the classic tomato soup, infused with a hint of spice and fresh basil. Perfect for a quick lunch or dinner, it’s hearty, healthy, and incredibly satisfying.

Ingredients:

• 4 cups canned crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp red pepper flakes (adjust for spice level)
• 2 cups vegetable broth (or chicken broth)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1/4 cup fresh basil, chopped (plus more for garnish)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for a creamier soup)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and garlic, and sauté until softened, about 3-5 minutes.
2. Stir in the tomato paste, crushed tomatoes, red pepper flakes, oregano, and vegetable broth. Season with salt and pepper, then give everything a good stir.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. After the cooking time is up, carefully release the pressure. Stir in the fresh basil and use an immersion blender to puree the soup until smooth.
5. If desired, add heavy cream for a creamier texture, then stir to combine.
6. Serve the soup hot, garnished with fresh basil.

This Instant Pot Spicy Tomato Basil Soup packs a punch with its bold flavor, combining the sweetness of tomatoes with the warmth of red pepper flakes and the freshness of basil. The Instant Pot makes this recipe quick and effortless, allowing you to enjoy a soup that’s as satisfying as it is delicious. Whether you serve it with a grilled cheese sandwich or on its own, this soup is a wonderful way to bring a little heat and comfort into your meal rotation. The creaminess (if added) balances the heat perfectly, making it a crowd-pleaser for all ages.

Instant Pot Creamy Mushroom Soup

This rich and velvety Instant Pot Creamy Mushroom Soup is a luxurious treat for mushroom lovers. Packed with earthy mushrooms and enhanced with garlic, thyme, and a touch of cream, this soup is perfect for a cozy night in or to impress guests at dinner.

Ingredients:

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

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil and butter. Add the chopped onion, garlic, and sliced mushrooms, and sauté until the mushrooms release their moisture and begin to brown, about 8 minutes.
2. Stir in the thyme, salt, and pepper, then add the vegetable broth. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 7 minutes.
4. Once the cooking time is up, carefully release the pressure. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
5. Stir in the heavy cream, then taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This Instant Pot Creamy Mushroom Soup is the epitome of comfort food. The depth of flavor from the mushrooms is enhanced by the richness of the cream, making each spoonful feel like a cozy embrace. The Instant Pot ensures that this luxurious soup can be made quickly, making it perfect for both everyday meals and special occasions. Its creamy texture and savory taste make it a fantastic option for a starter or a main dish. With its earthy, aromatic qualities, this soup is sure to become a favorite in your winter meal rotation.

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is a velvety smooth and naturally sweet soup that’s perfect for chilly evenings. The Instant Pot allows you to cook the squash and develop flavors in a fraction of the time it would take with traditional methods. It’s a wonderfully warming dish, with the added benefit of being both vegan and gluten-free.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp maple syrup (optional for added sweetness)
• Fresh cilantro or parsley for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
2. Add the cubed butternut squash, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper to the pot. Stir everything together.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. Once the cooking time is up, carefully release the pressure. Use an immersion blender to puree the soup until smooth and creamy.
5. If desired, stir in maple syrup for a touch of sweetness, then taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro or parsley.

This Instant Pot Butternut Squash Soup is the ideal fall or winter meal. The combination of spices and the natural sweetness of the squash creates a flavor profile that’s both comforting and sophisticated. Thanks to the Instant Pot, the soup comes together quickly, making it perfect for a busy weeknight dinner. With its creamy texture and fragrant spices, it’s a soup that can be enjoyed by everyone, and it pairs wonderfully with crusty bread. Whether you’re serving it as a starter or a main course, this soup is guaranteed to bring warmth to your table.

Instant Pot Chicken Tortilla Soup

This Instant Pot Chicken Tortilla Soup is a zesty, flavorful dish that packs a punch with its blend of spices, tender chicken, and fresh toppings. With the Instant Pot, you can have this Mexican-inspired soup ready in no time, making it a great option for busy nights when you’re craving something both hearty and satisfying.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 can (15 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup cilantro, chopped (for garnish)
• Tortilla chips, sour cream, shredded cheese, and lime wedges for serving

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened.
2. Add the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Stir to combine.
3. Place the chicken breasts into the pot, ensuring they’re submerged in the liquid.
4. Seal the Instant Pot and cook on high pressure for 10 minutes.
5. Once the cooking time is up, carefully release the pressure. Remove the chicken breasts, shred them with two forks, and return them to the soup.
6. Taste and adjust seasoning as needed.
7. Serve the soup hot with tortilla chips, sour cream, shredded cheese, cilantro, and lime wedges.

This Instant Pot Chicken Tortilla Soup is the perfect balance of heat, flavor, and comfort. The Instant Pot makes it quick to prepare while infusing all the ingredients with deep, rich flavors. It’s an ideal dish for feeding a crowd or enjoying as a hearty meal with plenty of toppings. The crunchy tortilla chips and creamy sour cream add a delicious contrast to the zesty broth, making each bite full of flavor. Whether you’re looking for a satisfying dinner or a festive appetizer, this soup is sure to be a hit.

Instant Pot Lentil Soup

This Instant Pot Lentil Soup is a healthy, hearty, and filling dish that’s packed with vegetables, lentils, and warming spices. A perfect vegetarian option, this soup is rich in protein, fiber, and nutrients, and the Instant Pot makes it incredibly easy to prepare in under an hour.

Ingredients:

• 1 1/2 cups dried lentils, rinsed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 bay leaf
• Fresh lemon juice (optional for added brightness)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
2. Stir in the ground cumin, turmeric, coriander, salt, and pepper, and cook for another minute to toast the spices.
3. Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 15 minutes.
5. Once the cooking time is up, carefully release the pressure. Discard the bay leaf and taste the soup, adjusting seasoning as needed.
6. Serve the soup hot with a squeeze of fresh lemon juice for a bright, zesty finish.

This Instant Pot Lentil Soup is an excellent way to enjoy a wholesome, nutritious meal with minimal effort. Packed with vegetables and lentils, it’s a filling and satisfying soup that’s perfect for vegetarians and anyone looking for a lighter, protein-rich meal. The spices add depth and warmth to the soup, while the Instant Pot ensures it’s cooked quickly and evenly. Whether enjoyed on its own or paired with a slice of crusty bread, this soup is both comforting and nourishing—a perfect meal for any day of the week.

Instant Pot Sweet Potato and Black Bean Soup

This Instant Pot Sweet Potato and Black Bean Soup is a hearty, healthy, and comforting meal that combines the sweetness of tender sweet potatoes with the richness of black beans. Packed with spices and vegetables, this soup is both filling and nutritious. Perfect for a cozy dinner, it’s also vegan and gluten-free.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups vegetable broth (or chicken broth)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
3. Add the cubed sweet potatoes, black beans, diced tomatoes with chilies, and vegetable broth to the pot. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 10 minutes.
5. Once the cooking time is up, carefully release the pressure. Stir well and taste the soup, adjusting seasoning if needed.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Instant Pot Sweet Potato and Black Bean Soup is a wonderfully balanced meal that combines sweet and savory flavors with a burst of warmth from the spices. The Instant Pot makes it easy to prepare this filling soup quickly, perfect for busy nights or meal prepping for the week ahead. The combination of tender sweet potatoes, black beans, and spices creates a rich, comforting bowl of goodness that’s also light and nutritious. Whether you’re looking for a light lunch or a satisfying dinner, this soup is a delicious choice that everyone will enjoy.

Instant Pot Beef and Vegetable Soup

This Instant Pot Beef and Vegetable Soup is a savory, comforting dish filled with tender chunks of beef, a variety of vegetables, and a flavorful broth. The Instant Pot ensures the beef becomes melt-in-your-mouth tender while infusing the soup with rich flavors. It’s a one-pot meal that’s perfect for cozy dinners or feeding a crowd.

Ingredients:

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

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the cubed beef and brown on all sides, about 5-7 minutes.
2. Add the chopped onion and garlic, and sauté for another 3-4 minutes until softened.
3. Stir in the carrots, celery, potatoes, thyme, salt, and pepper. Add the diced tomatoes and beef broth, and stir everything together.
4. Seal the Instant Pot and cook on high pressure for 20 minutes.
5. Once the cooking time is up, carefully release the pressure. Add the frozen peas and green beans, then stir to combine.
6. Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

This Instant Pot Beef and Vegetable Soup is the epitome of comfort food, with tender beef, hearty vegetables, and a rich broth that makes every bite satisfying. The Instant Pot significantly cuts down the cooking time, allowing you to create a flavorful, one-pot meal in less than an hour. The variety of vegetables adds texture and nutrition, while the beef becomes incredibly tender in the pressure cooker. This soup is perfect for a hearty family dinner or as a meal prep option that’s both nutritious and filling. It’s a versatile dish that everyone can enjoy, whether served on its own or with a slice of warm bread.

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a creamy, cheesy delight that combines the freshness of broccoli with a rich, velvety cheese sauce. It’s an easy way to make a homemade version of a beloved comfort food classic, and the Instant Pot makes the process quick and simple. Perfect for lunch or dinner, this soup is both indulgent and nutritious.

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp cornstarch (optional for thicker soup)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and garlic, and sauté for about 3 minutes until softened.
2. Stir in the broccoli florets, vegetable broth, thyme, salt, and pepper. Close the lid and cook on high pressure for 3 minutes.
3. Once the cooking time is up, carefully release the pressure. Use an immersion blender to blend the soup until smooth, or leave some broccoli pieces for texture if desired.
4. Stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. If you want a thicker soup, dissolve cornstarch in a little cold water and add it to the soup, cooking on ‘Sauté’ mode for 2-3 minutes to thicken.
5. Taste and adjust seasoning if needed. Serve hot, garnished with extra shredded cheese if desired.

Instant Pot Broccoli Cheddar Soup is a rich, indulgent dish that brings together the savory flavors of cheese and the freshness of broccoli in the most comforting way. The Instant Pot simplifies the cooking process, allowing you to enjoy a creamy, velvety soup without all the hassle of stirring and slow cooking. With its cheesy, smooth texture and comforting flavors, this soup is perfect for a chilly day when you’re craving something warm and satisfying. Whether you’re making it for lunch or dinner, this soup is sure to become a family favorite, especially when paired with a slice of crusty bread.

Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a comforting, hearty dish that brings together tender chicken, wholesome rice, and a medley of vegetables in a savory broth. This easy-to-make recipe is perfect for a quick dinner or meal prep. The Instant Pot makes the cooking process fast and efficient, delivering a flavor-packed, one-pot meal in under an hour.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice, rinsed
• 3 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onions, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables start to soften.
2. Add the chicken breasts or thighs, rice, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
3. Close the Instant Pot lid, seal it, and cook on high pressure for 10 minutes.
4. After cooking, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Remove the chicken, shred it with two forks, and return it to the soup.
6. Stir in lemon juice for a hint of brightness, if desired, and adjust seasoning with additional salt and pepper.
7. Serve hot, garnished with fresh parsley.

Instant Pot Chicken and Rice Soup is a wholesome, flavorful meal that’s perfect for any time of the year. The chicken and rice come together beautifully in a rich, savory broth, while the vegetables add both nutrition and texture. The Instant Pot cuts down the cooking time significantly, allowing you to make this comforting dish in no time at all. This soup is not only delicious but also filling, making it a great choice for busy weeknights, family meals, or meal prep. With the addition of lemon juice and fresh parsley, it’s brightened up to make each bowl even more enjoyable.

Instant Pot Spicy Lentil Soup

Instant Pot Spicy Lentil Soup is a flavorful, hearty, and nutritious meal. The combination of lentils, tomatoes, and a variety of spices makes this soup deeply satisfying, while the heat from the chili flakes gives it an extra kick. Packed with protein and fiber, it’s perfect for vegetarians, vegans, or anyone looking to enjoy a hearty, healthy soup.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

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 fragrant and softened.
2. Stir in the cumin, turmeric, coriander, chili flakes, salt, and pepper. Cook for another minute to toast the spices.
3. Add the lentils, diced tomatoes, vegetable broth, and stir everything together.
4. Close the Instant Pot lid, seal it, and cook on high pressure for 15 minutes.
5. After cooking, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
6. Stir in the lemon juice and taste the soup, adjusting seasoning if necessary.
7. Serve hot, garnished with fresh cilantro.

This Instant Pot Spicy Lentil Soup is a wonderfully balanced meal, with the earthiness of lentils, the sweetness of tomatoes, and the kick from the spices. The Instant Pot does all the hard work of cooking the lentils to perfection, making this soup not only quick but also rich in flavor and texture. It’s a great option for a meatless meal that’s still satisfying and full of protein. Whether you’re looking to add more plant-based meals to your diet or simply want a cozy, filling soup, this dish hits the spot. Serve it with a slice of crusty bread for an extra treat!

Instant Pot Tomato Basil Soup

Instant Pot Tomato Basil Soup is a classic, comforting dish that’s rich, creamy, and full of fresh tomato flavor. The Instant Pot makes it easy to create this delicious soup in a fraction of the time, without compromising on taste. With a blend of ripe tomatoes, fragrant basil, and a touch of cream, this soup is perfect for any occasion, whether paired with a grilled cheese sandwich or enjoyed on its own.

Ingredients:

• 6 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, salt, and pepper. Stir to combine, scraping up any bits from the bottom of the pot.
3. Close the lid, seal the Instant Pot, and cook on high pressure for 8 minutes.
4. After cooking, manually release the pressure. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches in a regular blender.
5. Stir in the chopped basil and heavy cream, adjusting seasoning to taste.
6. Serve hot, garnished with extra basil.

Instant Pot Tomato Basil Soup is a simple, yet elegant dish that’s perfect for warming up on a cold day. The tomatoes and basil create a fresh, vibrant flavor, while the cream adds richness and smoothness. The Instant Pot allows the flavors to meld together quickly, cutting down on the usual long simmering time. This soup is a great choice for lunch or dinner and pairs perfectly with a grilled cheese sandwich for the ultimate comfort food combo. Whether you’re serving it to your family or making it for yourself, this tomato basil soup is sure to please.

Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup is a wholesome, hearty dish that combines tender beef chunks with earthy barley and vegetables in a savory broth. This soup is perfect for colder months or when you’re craving a filling meal. The Instant Pot ensures the beef becomes wonderfully tender, while the barley adds a satisfying texture. It’s a meal in a bowl that’s both comforting and nutritious.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 cup barley, rinsed
• 3 medium carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice (optional)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the beef cubes and brown them on all sides for about 5-7 minutes.
2. Add the chopped onion, carrots, celery, and garlic. Sauté for an additional 3 minutes until the vegetables begin to soften.
3. Stir in the barley, beef broth, thyme, rosemary, Worcestershire sauce, salt, and pepper. Mix well.
4. Close the lid, seal the Instant Pot, and cook on high pressure for 25 minutes.
5. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
6. Stir in lemon juice if desired, and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley, if desired.

Instant Pot Beef and Barley Soup is a robust and satisfying meal that’s perfect for family dinners or meal prep. The combination of beef, barley, and vegetables in a rich, savory broth is both comforting and filling. Thanks to the Instant Pot, the beef becomes incredibly tender in no time, while the barley adds a chewy texture that makes the soup even more hearty. This recipe is not only packed with flavor but also with nutrients, making it a great choice for a well-rounded meal. Whether you’re serving it on a chilly night or preparing it for the week ahead, this beef and barley soup will quickly become a favorite.

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is a velvety, creamy soup that’s full of fall flavors. With the natural sweetness of butternut squash, the richness of coconut milk, and a hint of spice, this soup is both comforting and nourishing. The Instant Pot makes it quick to prepare, and the result is a silky-smooth soup that’s perfect as a starter or a light meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp maple syrup (optional)
• Fresh parsley or cilantro for garnish

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.
2. Add the cubed butternut squash, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Close the lid, seal the Instant Pot, and cook on high pressure for 10 minutes.
4. After cooking, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend in batches in a regular blender.
6. Stir in the coconut milk and maple syrup, if using, for added creaminess and sweetness.
7. Serve hot, garnished with fresh parsley or cilantro.

This Instant Pot Butternut Squash Soup is a comforting, creamy delight that’s perfect for cozy dinners or a light lunch. The natural sweetness of the butternut squash is enhanced by the warming spices, while the coconut milk adds a luxurious creaminess that makes the soup incredibly smooth. With the Instant Pot, you can have this velvety soup ready in no time, making it an easy addition to your weekly meal rotation. Whether you’re enjoying it on its own or as part of a larger meal, this butternut squash soup is a perfect way to embrace the flavors of fall or winter.

Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is a flavorful, zesty dish that’s packed with tender chicken, tomatoes, beans, and spices. Topped with crunchy tortilla strips and fresh garnishes like cilantro and lime, this soup is a complete meal in itself. It’s easy to make, full of bold flavors, and perfect for a quick weeknight dinner that everyone will love.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 cup tortilla strips (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened.
2. Add the chicken breasts or thighs, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
3. Close the lid, seal the Instant Pot, and cook on high pressure for 15 minutes.
4. After cooking, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Remove the chicken, shred it with two forks, and return it to the soup.
6. Stir in lime juice, and adjust seasoning if needed.
7. Serve hot, topped with tortilla strips and fresh cilantro.

Instant Pot Chicken Tortilla Soup is a wonderfully vibrant and satisfying dish that’s full of flavor and texture. The tender chicken, hearty beans, and corn create a well-rounded base, while the spices bring a delightful kick. Topped with crispy tortilla strips and fresh cilantro, this soup is as visually appealing as it is delicious. The Instant Pot ensures that everything cooks perfectly, making this a fast and easy meal that’s perfect for busy weeknights. Whether you’re serving it to your family or enjoying it as a meal prep option, this chicken tortilla soup will quickly become a go-to favorite.

Note: More recipes are coming soon!