50+ Hearty Winter Instant Pot Soup Recipes for Cozy Nights

As the cold winter months settle in, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment.

Instant Pot soup recipes have surged in popularity for their convenience and ability to produce rich flavors in a fraction of the time it takes traditional cooking methods.

With the magic of the Instant Pot, you can create a wide variety of delicious soups, from hearty stews to creamy bisques, that warm you from the inside out.

In this article, we’ll explore over 50 delectable winter Instant Pot soup recipes, perfect for cozy evenings at home or gathering with loved ones.

Whether you’re in the mood for something classic like a Chicken Noodle Soup or looking to try something new like Curried Cauliflower and Chickpea Soup, our collection has something for everyone.

With easy-to-follow instructions and comforting ingredients, you can enjoy the ultimate winter warmth without spending hours in the kitchen.

So grab your Instant Pot, and let’s dive into a world of cozy flavors that will make this winter your most delicious yet!

50+ Hearty Winter Instant Pot Soup Recipes for Cozy Nights

With more than 50 winter Instant Pot soup recipes at your fingertips, you’ll never run out of comforting meal ideas to keep you warm during the colder months.

Each recipe is designed to be simple, quick, and bursting with flavor, allowing you to enjoy a hearty meal without the fuss.

The versatility of the Instant Pot means you can easily customize each soup to suit your taste preferences and dietary needs.

As you explore these recipes, we encourage you to experiment with different ingredients and flavors, making each bowl of soup uniquely yours.

So whether you’re feeding a crowd or enjoying a quiet night in, let these Instant Pot soups be your go-to solution for delicious winter dining.

Stay warm, stay cozy, and enjoy the comfort that only a hearty soup can bring!

Creamy Potato and Leek Soup

Creamy Potato and Leek Soup is a delightful winter dish that brings warmth and comfort with every spoonful. The combination of buttery leeks and hearty potatoes creates a rich, velvety texture that is both satisfying and nourishing. This recipe is quick and easy, thanks to the Instant Pot, allowing you to enjoy a delicious homemade soup in less than an hour. Perfect for pairing with crusty bread or a simple side salad, this soup is a must-try for your winter meal rotation.

Ingredients:

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

Instructions:

1. Sauté: Turn the Instant Pot to the sauté setting. Add olive oil, onions, and leeks. Cook for about 5 minutes until softened. Add garlic and cook for an additional minute.
2. Add Ingredients: Stir in the diced potatoes, broth, thyme, salt, and pepper. Close the lid and set the valve to sealing.
3. Pressure Cook: Select the manual setting and cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is complete, do a quick release of the pressure.
5. Blend: Carefully remove the lid and use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning as needed.
6. Serve: Ladle the soup into bowls and garnish with fresh chives if desired.

This Creamy Potato and Leek Soup not only warms you up on cold winter days but also delivers a satisfying flavor profile that is both simple and gourmet. The Instant Pot method allows for a quick preparation without sacrificing taste, making it an ideal choice for busy weeknights or leisurely weekends. Plus, it’s easy to customize; you can add cooked bacon, sautéed mushrooms, or even kale for added nutrients. Serve it alongside your favorite bread for a complete and comforting meal!

Hearty Vegetable and Bean Soup

This Hearty Vegetable and Bean Soup is a nourishing, plant-based meal that is perfect for cold winter days. Packed with colorful vegetables and protein-rich beans, this soup is as nutritious as it is flavorful. The Instant Pot speeds up the cooking process while enhancing the flavors, making this a quick yet hearty option for lunch or dinner. It’s perfect for meal prep, allowing you to enjoy healthy homemade soup throughout the week.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups fresh spinach or kale
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Sauté: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 3-4 minutes). Add garlic and cook for another minute.
2. Add Veggies and Beans: Stir in carrots, celery, kidney beans, diced tomatoes (with their juices), broth, oregano, basil, salt, and pepper.
3. Pressure Cook: Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
4. Release Pressure: Perform a quick release of the pressure.
5. Add Greens: Open the lid, stir in the spinach or kale, and let it wilt for a few minutes.
6. Serve: Taste and adjust seasoning as needed before serving hot.

This Hearty Vegetable and Bean Soup is a versatile recipe that welcomes any seasonal vegetables you have on hand, making it a great way to reduce food waste. It’s a filling, nutrient-dense option that can be enjoyed on its own or with a slice of whole-grain bread. The combination of beans and veggies not only satisfies your hunger but also provides essential vitamins and minerals, making it an excellent choice for your winter meal planning. Plus, leftovers taste even better the next day, allowing the flavors to meld together beautifully!

Creamy Tomato Basil Soup

Indulge in the classic comfort of Creamy Tomato Basil Soup, a winter favorite that brings back childhood memories of cozy lunches and warm kitchens. This soup is rich and creamy with a hint of basil, making it a delightful pairing with grilled cheese sandwiches or crusty bread. The Instant Pot makes this dish incredibly easy to prepare, allowing you to enjoy this nostalgic flavor in under 30 minutes. Whether for a family meal or a cozy night in, this soup is sure to please.

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Sauté: Set the Instant Pot to the sauté mode. Add olive oil and onion, cooking until softened (about 5 minutes). Add garlic and cook for another minute.
2. Add Tomatoes and Broth: Pour in the crushed tomatoes, vegetable broth, dried basil, salt, and pepper. Stir well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once finished, carefully quick-release the pressure.
5. Blend and Cream: Open the lid and use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust the seasoning as necessary.
6. Serve: Serve hot, garnished with fresh basil if desired.

This Creamy Tomato Basil Soup is a delightful way to embrace the flavors of winter. Its rich, comforting texture and vibrant tomato flavor make it a family favorite that can be made in a flash. The Instant Pot not only simplifies the cooking process but also intensifies the flavors, creating a delicious soup that warms the soul. Pair it with your favorite sandwich or serve it as an elegant starter for a winter dinner party. With its creamy consistency and aromatic basil, this soup is sure to become a staple in your winter repertoire.

Spicy Sausage and Kale Soup

Spicy Sausage and Kale Soup is a robust and flavorful dish that perfectly balances heat with hearty ingredients. This soup features savory sausage, nutritious kale, and a rich broth that warms you from the inside out. The Instant Pot ensures that the flavors meld beautifully in a fraction of the time it would take on the stovetop. This dish is not only comforting but also nutritious, making it an excellent choice for a cozy dinner or meal prep during the chilly winter months.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (optional)

Instructions:

1. Sauté Sausage: Set the Instant Pot to the sauté function. Add olive oil and sausage, breaking it up with a spoon as it cooks until browned (about 5-7 minutes). Drain excess fat if desired.
2. Add Vegetables: Stir in the onions and garlic, cooking until softened (about 3-4 minutes).
3. Combine Ingredients: Add chicken broth, cannellini beans, kale, red pepper flakes, oregano, salt, and pepper. Stir well to combine.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure.
6. Finish and Serve: Stir in lemon juice for added brightness if desired, and serve hot.

This Spicy Sausage and Kale Soup is the perfect way to heat up a chilly winter night. The combination of spicy sausage and earthy kale creates a satisfying dish that is full of flavor and nutrition. The Instant Pot not only saves time but also infuses the soup with robust flavors that develop during the pressure cooking process. This soup pairs wonderfully with crusty bread or a side salad, making it a complete and hearty meal. With its deliciously spicy kick and nutrient-dense ingredients, this soup will surely become a winter staple in your kitchen.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup is a creamy, comforting blend of sweet and savory flavors that epitomizes winter warmth. The natural sweetness of butternut squash and apples complements aromatic spices, resulting in a delightful and nutritious soup. Utilizing the Instant Pot, this recipe allows for quick cooking and easy cleanup, making it an excellent choice for busy weeknights or a cozy weekend gathering. This soup is perfect for serving as a starter or enjoying on its own with a drizzle of olive oil and fresh herbs.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Sauté Onions: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until softened (about 4-5 minutes). Add garlic and sauté for an additional minute.
2. Add Squash and Apples: Stir in the butternut squash and chopped apples. Sprinkle with cinnamon, nutmeg, salt, and pepper.
3. Combine Broth: Pour in the vegetable broth, ensuring all ingredients are submerged.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
5. Release Pressure: After cooking, perform a quick release of the pressure.
6. Blend and Serve: Use an immersion blender to puree the soup until smooth. Stir in coconut milk (or heavy cream) for added creaminess and adjust seasoning as needed before serving hot.

This Butternut Squash and Apple Soup is a delightful combination of flavors that encapsulates the essence of winter. The Instant Pot method allows for quick cooking while preserving the natural sweetness and creaminess of the ingredients. This soup is not only delicious but also packed with vitamins and antioxidants, making it a wholesome choice for your winter meals. It pairs beautifully with a slice of artisan bread or a light salad, making it versatile for various dining occasions. Enjoy this comforting bowl of soup that is as nourishing as it is tasty!

Beef Barley Soup

Beef Barley Soup is a hearty, filling dish that brings warmth and comfort during the cold winter months. With tender chunks of beef, nutritious vegetables, and wholesome barley, this soup is not only satisfying but also packed with nutrients. The Instant Pot streamlines the cooking process, allowing the flavors to meld beautifully in a short amount of time. This recipe is perfect for a cozy family dinner or for batch cooking to enjoy throughout the week.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 cup barley (pearled or hulled)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Sauté Beef: Set the Instant Pot to the sauté setting. Add olive oil and beef, browning on all sides (about 5-7 minutes). Remove and set aside.
2. Cook Vegetables: In the same pot, add onions, carrots, and celery. Sauté until softened (about 5 minutes). Add garlic and cook for an additional minute.
3. Add Ingredients: Return the beef to the pot and stir in barley, beef broth, thyme, bay leaf, salt, and pepper.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
5. Release Pressure: Once the time is up, allow for a natural release of pressure for about 10 minutes before performing a quick release for any remaining pressure.
6. Serve: Discard the bay leaf and serve hot, adjusting seasoning if necessary.

This Beef Barley Soup is a wholesome, comforting dish that is perfect for chilly winter nights. The combination of tender beef and chewy barley creates a satisfying texture, while the vegetables add a burst of flavor and nutrition. The Instant Pot not only simplifies the cooking process but also enhances the depth of flavor, making this soup a favorite for meal prep and cozy family dinners. Serve it with a slice of crusty bread or a side salad for a complete meal that will keep you warm and satisfied all winter long!

Creamy Potato and Leek Soup

Creamy Potato and Leek Soup is a velvety, comforting dish that showcases the mild sweetness of leeks paired with hearty potatoes. This recipe is perfect for winter, as it provides warmth and nourishment in a simple, delicious form. The Instant Pot makes it easy to prepare this delightful soup quickly, allowing the flavors to meld beautifully while maintaining the creamy texture. Whether served as a starter or a main course, this soup will surely warm your soul on cold winter days.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 3-4 minutes). Add leeks and sauté for an additional 3 minutes until softened.
2. Add Potatoes: Stir in the diced potatoes, seasoning with salt and pepper.
3. Combine Broth: Pour in the vegetable broth, ensuring the potatoes are fully submerged.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
6. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream (or coconut milk), adjusting seasoning as needed. Serve hot, garnished with fresh chives or parsley if desired.

This Creamy Potato and Leek Soup is a classic winter favorite, bringing together simple ingredients for a rich and flavorful result. The Instant Pot ensures a quick cooking process while allowing the flavors to develop fully, creating a delightful blend of creaminess and subtle sweetness from the leeks. This soup can be served alone or paired with a fresh salad or a crusty baguette for a more complete meal. Whether you’re hosting guests or enjoying a quiet evening at home, this soup is sure to impress and keep you warm all season long!

Chickpea and Spinach Soup

Chickpea and Spinach Soup is a nourishing and hearty dish that combines protein-packed chickpeas with vibrant spinach in a flavorful broth. This soup is not only delicious but also packed with nutrients, making it a great option for a light yet satisfying meal during the winter months. Using the Instant Pot simplifies the cooking process, allowing for a quick and easy dinner that can be on the table in no time. Enjoy this soup as a comforting meal or a nourishing starter.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups fresh spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Sauté Vegetables: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until softened (about 3-4 minutes). Add carrots and garlic, sautéing for an additional 2-3 minutes.
2. Add Spices: Stir in the cumin and smoked paprika, cooking for another minute to enhance the flavors.
3. Combine Ingredients: Add chickpeas and vegetable broth to the pot. Season with salt and pepper, stirring well.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
6. Add Spinach: Stir in fresh spinach until wilted. Adjust seasoning if necessary and serve hot with lemon wedges for added brightness.

This Chickpea and Spinach Soup is a fantastic way to incorporate healthy ingredients into your winter meals. The Instant Pot makes it easy to prepare, ensuring that the flavors blend harmoniously while retaining the vibrant colors and nutrients of the vegetables. This soup can be enjoyed on its own or served alongside whole-grain bread or a simple salad for a light yet fulfilling meal. Its hearty nature and bright flavors make it a delightful option that can be enjoyed any night of the week, leaving you satisfied and nourished!

Lentil and Vegetable Soup

Lentil and Vegetable Soup is a wholesome, plant-based dish that is perfect for chilly winter nights. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also incredibly nutritious. The Instant Pot simplifies the cooking process, allowing the lentils to cook perfectly while absorbing all the flavors of the vegetables and spices. This soup is an excellent option for meal prep, as it stores well and can be enjoyed throughout the week.

Ingredients:

• 1 cup dried lentils (green or brown), rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 4 minutes). Add carrots, celery, and garlic, sautéing for an additional 2-3 minutes.
2. Add Lentils and Tomatoes: Stir in the rinsed lentils, diced tomatoes (with juice), thyme, cumin, salt, and pepper.
3. Combine Broth: Pour in the vegetable broth, ensuring all ingredients are submerged.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
5. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure.
6. Serve: Stir well before serving hot. Adjust seasoning as needed, and enjoy!

This Lentil and Vegetable Soup is a hearty, satisfying dish that is perfect for warming you up during the winter months. The combination of lentils and vegetables creates a nutritious and filling meal that can easily be customized with your favorite spices and seasonal vegetables. The Instant Pot not only makes this soup quick and easy to prepare but also ensures a depth of flavor that enhances each bite. Whether enjoyed as a main dish or a side, this soup is an excellent way to nourish your body while enjoying the comforting flavors of winter!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting classic that combines ripe tomatoes and fresh basil for a burst of flavor. This recipe is perfect for winter, offering a warm, rich experience with every spoonful. The Instant Pot makes it quick and easy to prepare, allowing the tomatoes to break down and the flavors to meld beautifully. Pair it with a grilled cheese sandwich or fresh crusty bread for a delicious meal that brings back childhood memories of cozy winter days.

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 4 minutes). Stir in minced garlic and cook for another minute.
2. Add Tomatoes and Broth: Pour in the diced tomatoes (with juice) and vegetable broth. Stir in dried basil, salt, and pepper.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure.
5. Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream (or coconut milk) and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.

This Creamy Tomato Basil Soup is the epitome of comfort food, perfect for those cold winter evenings. The Instant Pot not only accelerates the cooking process but also enhances the flavor profile, creating a rich and velvety texture that is hard to resist. With its simple ingredients and easy preparation, this soup is ideal for busy weeknights or lazy weekends. Enjoy it as a hearty meal or as a starter to impress guests, and don’t forget to pair it with your favorite bread for the ultimate cozy experience!

Spicy Black Bean Soup

Spicy Black Bean Soup is a robust, flavorful dish that brings a kick to your winter meals. Packed with protein-rich black beans and a blend of spices, this soup is both satisfying and nourishing. The Instant Pot makes it easy to prepare, allowing you to enjoy this deliciously spicy soup in no time. It’s perfect for warming you up on chilly evenings and can be customized with your favorite toppings for added flavor and texture.

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Sour cream or avocado for serving (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until softened (about 4 minutes). Stir in minced garlic and cook for an additional minute.
2. Combine Ingredients: Add black beans, diced tomatoes (with juice), vegetable broth, chili powder, cumin, cayenne pepper, salt, and pepper. Stir well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure.
5. Blend (Optional): For a smoother texture, use an immersion blender to partially puree the soup, leaving some beans intact for texture. Serve hot, topped with sour cream or avocado if desired.

Spicy Black Bean Soup is a delightful way to add warmth and excitement to your winter meals. Its rich flavors and comforting nature make it a perfect choice for cold nights. The Instant Pot not only speeds up the cooking process but also allows the spices to develop a deep, satisfying taste. This soup can be served as a hearty main course or as a delicious side dish. Customize it with your favorite toppings, and enjoy a fulfilling and nutritious meal that will leave you feeling warm and satisfied!

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup is a delightful combination of sweet and savory flavors, perfect for winter. The natural sweetness of butternut squash and apples is enhanced by warming spices, making this soup a comforting treat during chilly days. The Instant Pot makes it quick and easy to prepare, allowing the flavors to meld beautifully. Serve it with a sprinkle of cinnamon or a dollop of yogurt for a sophisticated yet cozy meal that celebrates the season’s harvest.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Yogurt or cream for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 4 minutes). Stir in minced garlic and cook for another minute.
2. Add Squash and Apples: Add diced butternut squash and apples to the pot. Season with cinnamon, nutmeg, salt, and pepper, stirring well.
3. Combine Broth: Pour in the vegetable broth, ensuring the squash and apples are fully submerged.
4. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
5. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
6. Blend and Serve: Use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary and serve hot, garnished with a dollop of yogurt or cream if desired.

Butternut Squash and Apple Soup is a beautiful and flavorful way to embrace the winter season. The natural sweetness of the squash and apples, combined with warm spices, creates a comforting soup that’s perfect for cozy evenings at home. The Instant Pot not only allows for quick preparation but also ensures a depth of flavor that enhances every bite. Whether served as a starter or a main dish, this soup is sure to impress family and friends. Enjoy it with crusty bread or a simple salad for a delightful winter meal that warms both the body and spirit!

Lentil and Vegetable Soup

Lentil and Vegetable Soup is a hearty and nutritious dish packed with protein, fiber, and an array of vibrant vegetables. This recipe is perfect for winter, providing warmth and comfort in every bowl. The Instant Pot significantly reduces cooking time, allowing the lentils and vegetables to cook to perfection while developing a rich flavor profile. This soup is not only easy to make but also incredibly versatile—feel free to customize it with your favorite seasonal vegetables or spices.

Ingredients:

• 1 cup dried lentils (green or brown)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until softened (about 4 minutes). Stir in diced carrots, celery, and minced garlic, cooking for another 2-3 minutes.
2. Add Lentils and Tomatoes: Add lentils, diced tomatoes (with juice), vegetable broth, thyme, cumin, salt, and pepper. Stir well to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
4. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
5. Serve: Stir the soup before serving, adjusting seasoning as necessary. Garnish with fresh parsley and serve hot.

This Lentil and Vegetable Soup is a wholesome and satisfying option for winter meals. Rich in flavor and nutrients, it’s perfect for a quick lunch or a light dinner. The Instant Pot not only expedites the cooking process but also allows the lentils to absorb all the delicious flavors from the vegetables and spices. Enjoy it on its own or with a slice of whole-grain bread for a complete meal that will nourish your body and soul.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup is a comforting and hearty dish that combines tender chicken, nutty wild rice, and fresh vegetables in a creamy broth. This recipe is ideal for winter, offering warmth and satisfaction in each spoonful. The Instant Pot makes it easy to whip up this delicious soup, ensuring the chicken is perfectly cooked and the rice is tender. It’s a fantastic way to enjoy a classic comfort food with a modern twist.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 teaspoons dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until translucent (about 4 minutes). Stir in diced carrots and celery, cooking for another 3 minutes.
2. Add Chicken and Rice: Add the chicken breasts, rinsed wild rice, chicken broth, thyme, salt, and pepper. Stir to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
4. Release Pressure: Once cooking is complete, perform a quick release of the pressure. Carefully remove the chicken and shred it with two forks.
5. Finish the Soup: Return the shredded chicken to the pot and stir in the heavy cream. Adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.

Creamy Chicken and Wild Rice Soup is the ultimate comfort food, perfect for chilly winter nights. The combination of tender chicken and hearty wild rice in a creamy broth creates a rich and satisfying meal that the whole family will love. The Instant Pot streamlines the cooking process, making it easier than ever to enjoy this classic dish any night of the week. Serve it alongside a fresh salad or some warm bread for a complete and delightful meal that warms both your body and heart.

Curried Cauliflower and Chickpea Soup

Curried Cauliflower and Chickpea Soup is a vibrant and flavorful dish that brings warmth and excitement to your winter table. This recipe combines the nutty taste of chickpeas with the earthy flavor of cauliflower, enhanced by a blend of spices that create a delightful curry aroma. The Instant Pot allows for quick preparation, making it easy to enjoy this nourishing soup any day of the week. It’s a perfect way to incorporate plant-based ingredients into your winter meals while keeping them satisfying and hearty.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Sauté Aromatics: Set the Instant Pot to the sauté function. Add olive oil and onions, cooking until softened (about 4 minutes). Stir in minced garlic, curry powder, and cumin, cooking for an additional minute.
2. Add Vegetables and Broth: Add chopped cauliflower, chickpeas, coconut milk, and vegetable broth. Stir to combine.
3. Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Release Pressure: Once cooking is complete, perform a quick release of the pressure.
5. Blend and Serve: Use an immersion blender to puree the soup until smooth or leave it chunky for added texture. Adjust seasoning as necessary. Serve hot, garnished with fresh cilantro if desired.

Curried Cauliflower and Chickpea Soup is a delightful and nourishing option for winter meals, bursting with flavor and nutrients. The combination of spices and creamy coconut milk creates a comforting and aromatic experience that will leave you feeling warm and satisfied. The Instant Pot not only simplifies the cooking process but also enhances the flavors, making this soup a go-to choice for busy weeknights. Enjoy it as a main dish or pair it with naan bread for a complete and satisfying meal that will warm your heart during the colder months!

Note: More recipes are coming soon!