You're in for a treat with these 10 best Instant Pot soup recipes! Picture a cozy bowl of Pressure Cooker Chicken Enchilada Soup that's ready in just 30 minutes, or the creamy goodness of Instant Pot Clam Chowder. How about a warming Chicken and Rice Soup that's done in 15 minutes? You can't forget about hearty favorites like Turkey Vegetable Soup or scrumptious Bacon Chili. Each recipe is easy to follow, and perfect for making your kitchen smell wonderful. Trust me, one taste will have you hooked, and more delicious ideas are just around the corner!
Main Points
- Instant Pot soups significantly reduce cooking time while enhancing flavors through pressure cooking, making them convenient for busy cooks.
- Popular recipes include Chicken Enchilada Soup, Corn Chowder, and Black Bean Soup, all easily customizable with various ingredients.
- Creamy options like Clam Chowder and French Onion Soup offer comforting flavors ideal for chilly days.
- Vegetarian soups, such as Minestrone and Vegetable Soup, are nutritious and packed with fiber from beans and fresh vegetables.
- Leftovers are perfect for meal prep, storing well in the refrigerator or freezer for future meals.
Pressure Cooker Chicken Enchilada Soup
Pressure Cooker Chicken Enchilada Soup
This Pressure Cooker Chicken Enchilada Soup is the perfect solution for busy weeknights, offering a hearty and delicious meal in no time. With the help of an Instant Pot, you can have a flavorful soup on the table in about 30 minutes, making it an excellent choice for families on the go.
The rich combination of chicken, enchilada sauce, and spices creates a comforting bowl that everyone will love, while the recommended toppings add an extra layer of flavor and texture.
Whether you're looking for a quick dinner option or a satisfying meal to warm you up, this soup checks all the boxes. It's not only easy to prepare but also packed with wholesome ingredients that will leave you feeling full and satisfied.
Plus, with minimal clean-up required, you can spend more time enjoying your meal and less time in the kitchen!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh avocado, for topping
- Sour cream, for topping
- Crispy tortilla strips, for topping
Cooking Instructions:
Begin by placing the chicken breasts at the bottom of the Instant Pot.
Pour the enchilada sauce, diced tomatoes, chicken broth, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper over the chicken.
Secure the lid, ensuring the valve is set to the sealing position. Set the Instant Pot to cook on high pressure for 10 minutes.
Once the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release to release any remaining pressure.
Remove the chicken, shred it using two forks, and return it to the pot. Stir in the shredded cheese until melted and well combined.
Extra Tips:
For added flavor, consider marinating the chicken in some of the enchilada sauce before cooking.
You can also adjust the spice level by adding more chili powder or including jalapeños in the mix.
If you prefer a thicker soup, you can blend a portion of the soup before adding the chicken back in.
Serving the soup with lime wedges can also elevate the general flavor.
Enjoy customizing your soup with various toppings to suit your family's tastes!
Instant Pot Clam Chowder
Instant Pot Clam Chowder
If you're looking for a delectable and comforting meal that can be prepared in a flash, Instant Pot Clam Chowder is the answer. This creamy soup bursts with flavor, combining tender clams, hearty potatoes, and savory seasonings to create a dish that's both satisfying and delicious.
Perfect for busy weeknights or a cozy weekend dinner, this chowder is a seafood lover's dream and can easily become a family favorite.
The beauty of this recipe lies in its simplicity and speed. With just 20 minutes in the Instant Pot, you can have a hearty bowl of clam chowder ready to serve.
Whether you're new to cooking or a seasoned home chef, this recipe requires minimal effort and cleanup, making it accessible for everyone. So gather your ingredients and get ready to enjoy a warm, comforting bowl of chowder that will leave everyone asking for seconds!
Ingredients:
- 2 cans (6.5 oz each) of minced clams in juice
- 2 cups of diced potatoes
- 1 cup of chopped onion
- 1 cup of chopped celery
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
Begin by setting your Instant Pot to the sauté mode and melting the butter. Add the chopped onion, celery, and garlic, cooking until the vegetables are softened, about 3-4 minutes.
Then, add the diced potatoes, clam juice, vegetable broth, thyme, salt, and pepper. Stir to combine, then close the lid and set the valve to seal.
Cook on high pressure for 10 minutes, then carefully release the pressure. Open the lid, stir in the minced clams and heavy cream, and let the chowder sit for a few minutes to heat through.
Serve hot, garnished with fresh parsley if desired.
Extra Tips:
For an even richer flavor, consider adding a splash of white wine or a few strips of crispy bacon to the sautéed vegetables.
You can also adjust the thickness of the chowder by adding more or less heavy cream, depending on your preference.
If you have leftover chowder, it can be stored in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove or in the microwave before serving again.
Enjoy your delicious Instant Pot Clam Chowder!
Chicken and Rice Soup
Instant Pot Chicken and Rice Soup
Warm and comforting, Instant Pot Chicken and Rice Soup is the perfect dish for chilly days or when you're in need of a nourishing meal. This flavorful soup combines tender pieces of chicken with fluffy rice, all cooked together in a pressure cooker that infuses the ingredients with rich flavors in no time.
With the Instant Pot, you can have a hearty bowl of soup ready in just 15 minutes under pressure, making it an ideal choice for busy families. The versatility of this recipe makes it easy to customize based on what you have on hand. You can add in your favorite vegetables, such as carrots and celery, for added nutrition and flavor.
Seasoned with garlic, onion, and a blend of herbs, this soup is sure to become a family favorite. Whether you use leftover chicken or choose a different variety of rice, this recipe allows for creativity while still delivering a delicious meal.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked rice (white or brown)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
Cooking Instructions:
Begin by setting your Instant Pot to the sauté mode and adding the olive oil. Once heated, add the diced onion, minced garlic, sliced carrots, and diced celery, cooking until the vegetables are slightly softened, about 3-4 minutes.
Next, add the chicken breasts, uncooked rice, chicken broth, thyme, parsley, salt, and pepper. Secure the lid, ensuring the valve is set to sealing, and set the Instant Pot to cook on high pressure for 15 minutes.
After the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure. Once safe to open, shred the chicken in the pot, stir, and serve hot.
Extra Tips:
Feel free to adjust the seasonings based on your taste preferences; adding a squeeze of lemon juice or a dash of hot sauce can improve the flavor even more.
If you prefer a creamier soup, consider stirring in a splash of heavy cream or coconut milk after cooking. This soup also freezes well, so make a large batch to enjoy later on busy nights.
Turkey Vegetable Soup
Turkey Vegetable Soup
Instant Pot Turkey Vegetable Soup is a deliciously hearty meal that comes together in a flash, making it a fantastic option for busy weeknights or family gatherings. Packed with nutritious vegetables and lean turkey, this soup not only warms the body but also provides essential nutrients to keep everyone satisfied. The rich flavors derived from a blend of spices and the tender turkey create a savory dish that appeals to both kids and adults alike.
One of the best features of this recipe is its customizability. You can easily adjust the ingredients based on what you have on hand or what's in season, ensuring that every batch remains fresh and exciting. Whether you prefer more greens, a kick of spice, or different types of broth, this soup is flexible enough to accommodate your preferences.
Plus, with a generous yield, it's perfect for meal prepping, allowing you to enjoy leftovers throughout the week.
Ingredients:
- 1 pound ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 bell pepper, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté mode. Add the olive oil and let it heat up before adding the ground turkey, cooking until browned.
Stir in the diced onion and minced garlic, cooking until the onion becomes translucent. Next, add the chopped carrots, celery, and bell pepper, cooking for another 3-4 minutes.
Once the vegetables are slightly softened, pour in the diced tomatoes and chicken broth. Then, add the green beans, oregano, thyme, salt, and pepper.
Close the lid, ensuring the valve is set to sealing, and cook on high pressure for 10 minutes. After the cooking time is complete, allow the pressure to release naturally for about 10 minutes before switching to a quick release to let out any remaining steam.
Extra Tips:
For added depth of flavor, consider sautéing the vegetables for a bit longer or adding a splash of Worcestershire sauce or hot sauce for a little kick.
If you want to increase the nutritional value further, feel free to throw in any other vegetables you have on hand, such as zucchini or spinach.
Bacon Chili
Bacon Chili
Bacon chili is the ultimate comfort food that combines the smoky, savory goodness of crispy bacon with the hearty, robust flavors of traditional chili. This dish isn't only delicious but also incredibly convenient, thanks to the Instant Pot, which allows you to prepare it in under an hour.
Whether you're hosting a game night, a family gathering, or simply want a satisfying weeknight meal, this bacon chili is sure to impress everyone at the table.
The beauty of this recipe lies in its simplicity. The Instant Pot speeds up the cooking process while ensuring that all the ingredients meld together beautifully, resulting in a rich and flavorful dish.
Plus, with minimal cleanup required, you can enjoy your meal without the stress of a long kitchen cleanup afterward. Feel free to customize your chili with your favorite toppings to suit your taste preferences.
Ingredients:
- 6 slices of bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
Cooking Instructions:
In the Instant Pot, set it to the sauté mode and cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the diced onion, garlic, and bell pepper, and sauté until softened. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and broth. Season with salt and pepper.
Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Once done, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Stir in the reserved bacon and serve hot with your choice of toppings.
Extra Tips:
For an extra layer of flavor, consider adding chopped jalapeños or a dash of hot sauce to spice things up.
You can also prepare this chili a day in advance, as the flavors deepen and improve overnight in the fridge. If you prefer a thicker chili, you can mash some of the beans before adding them to the pot, or let the chili simmer on the sauté setting for a few extra minutes after cooking.
Enjoy your delicious bacon chili!
Instant Pot Black Bean Soup
Instant Pot Black Bean Soup
If you're looking for a quick and nutritious meal that doesn't compromise on flavor, Instant Pot Black Bean Soup is the perfect choice. This hearty soup can be prepared in under 30 minutes, making it an ideal option for busy weeknights or when you need a satisfying dish in a hurry.
With its rich blend of spices and the creaminess of black beans, this soup is sure to become a staple in your recipe collection.
The beauty of this recipe lies in its simplicity and versatility. Using canned black beans allows for a streamlined cooking process, while seasonings like cumin, garlic, and onion create a delightful depth of flavor.
Plus, it's a vegetarian and vegan-friendly dish that can be easily customized with various toppings, making it suitable for everyone at the table.
Ingredients:
- 2 cans black beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can diced tomatoes (with juices)
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Cooking Instructions:
In your Instant Pot, set it to the sauté mode and add a splash of oil. Once heated, add the diced onion and garlic, cooking until the onion is translucent.
Stir in the cumin and cook for an additional minute until fragrant. Then, add the rinsed black beans, diced tomatoes, vegetable broth, and season with salt and pepper.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the timer goes off, carefully perform a quick release of the pressure.
Stir the soup and adjust seasoning as needed before serving.
Extra Tips:
To improve the flavor of your Instant Pot Black Bean Soup, consider adding a splash of lime juice just before serving for a zesty kick.
If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender or regular blender and then stir it back into the pot.
Experiment with additional spices like smoked paprika or chili powder for extra depth, and don't hesitate to get creative with toppings—fresh avocado and cilantro can boost the dish to a whole new level!
Corn Chowder
Instant Pot Corn Chowder is the perfect solution for those looking to whip up a delicious and hearty meal in no time. With its creamy texture and delightful flavor, this chowder isn't only comforting but also versatile enough to be enjoyed year-round.
Whether you're using fresh corn during the summer months or frozen corn when it's out of season, the Instant Pot guarantees that this dish comes together quickly, making it an excellent choice for busy family dinners.
The beauty of this corn chowder lies in its simplicity. By combining fresh ingredients like corn and potatoes with your favorite seasonings, you can create a soup that satisfies the whole family.
Topping it off with fresh parsley, shredded cheese, or crispy bacon adds an extra layer of flavor that raises this dish to a new level. Let's immerse ourselves in the recipe to enjoy a bowl of this comforting chowder.
Ingredients:
- 4 cups fresh or frozen corn
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Fresh parsley, for garnish
- Shredded cheese and crispy bacon, for topping (optional)
Cooking Instructions:
Start by setting your Instant Pot to the sauté function. Add olive oil and sauté the chopped onion and minced garlic until they become translucent, about 3-4 minutes.
Then, add the diced potatoes, corn, broth, salt, pepper, and paprika. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Once the cooking time is complete, carefully release the pressure. Stir in the heavy cream, and if desired, use an immersion blender to blend the soup to your desired consistency, either fully or partially, for a chunkier texture.
Serve hot, garnished with fresh parsley and any additional toppings you like.
Extra Tips:
To improve the flavor of your corn chowder, consider adding a splash of hot sauce or a pinch of cayenne pepper for a bit of heat.
If you prefer a thicker chowder, you can mash some of the potatoes after cooking or stir in a cornstarch slurry.
Feel free to customize the toppings based on your preferences; crispy bacon or croutons add a delightful crunch, while a sprinkle of cheese provides a rich creaminess.
Enjoy the comforting warmth of this chowder on a chilly day or as a light summer meal!
French Onion Soup
French Onion Soup is a classic dish that brings warmth and comfort, especially during the colder months. Using the Instant Pot, you can greatly cut down on the cooking time while still achieving the deep, rich flavors that this soup is known for. The key to a great French onion soup lies in the caramelization of the onions, which creates a sweet and savory base, perfectly balanced by the hearty beef broth.
This version isn't only quick and easy but also allows for customization based on your taste preferences. Whether you decide to add a splash of sherry for extra depth or sprinkle in some fresh thyme, the Instant Pot makes it simple to achieve a delicious bowl of soup in under 20 minutes. Top it off with melting Gruyère cheese and some crusty bread for a satisfying meal.
Ingredients:
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 4 cups beef broth
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup Gruyère cheese, shredded
- Crusty bread, for serving
Instructions:
Begin by setting your Instant Pot to the sauté function. Add the butter and sliced onions, cooking until they're softened and caramelized, about 10 minutes.
Stir in the sugar and balsamic vinegar, if using, to improve the sweetness of the onions. Once caramelized, add the beef broth, thyme, salt, and pepper to the pot.
Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once done, perform a quick release. Serve the soup hot, topped with a generous amount of shredded Gruyère cheese and a slice of crusty bread.
Extra Tips:
For an even richer flavor, consider using homemade beef broth instead of store-bought.
Additionally, if you enjoy a bit of texture in your soup, you can toast the bread slices in the oven before adding them to your bowls, allowing them to absorb some of the soup while still retaining their crunch.
Feel free to experiment with different types of cheese or herbs to make the recipe your own!
Vegetable Soup
Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup is a wholesome and satisfying dish that celebrates the bounty of seasonal vegetables. With an array of colorful produce, this soup isn't only visually appealing but also packed with essential nutrients.
The beauty of this recipe lies in its flexibility; you can swap in your favorite vegetables or whatever you have on hand, making it perfect for using up leftovers or exploring new flavors.
The cooking process is designed to be quick and efficient, allowing you to enjoy a hearty bowl of soup in no time. By starting with aromatic ingredients like onion and garlic, you'll build a rich flavor base that improves the complete taste of the soup.
The Instant Pot makes the cooking process seamless, allowing for a pressure-cooked meal in under 20 minutes, making it an excellent choice for busy weeknights or meal prepping for the week ahead.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Cooking Instructions
In your Instant Pot, select the "Sauté" function and heat the olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
Then, add the vegetable broth, followed by the carrots, celery, zucchini, green beans, diced tomatoes, oregano, basil, and season with salt and pepper.
Close the lid, ensuring the vent is sealed, and set the Instant Pot to "Manual" or "Pressure Cook" on high for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release.
Stir the soup and adjust the seasoning as needed before serving.
Extra Tips
When making Instant Pot Vegetable Soup, feel free to experiment with different vegetable combinations based on what's in season or what you enjoy.
Leafy greens like spinach or kale can be added just before serving for added nutrition. If you prefer a thicker soup, consider pureeing a portion of the soup with an immersion blender.
Additionally, this soup freezes well, so make a larger batch for easy meals later on. Pair it with garlic bread or a fresh salad to create a satisfying and complete meal.
Minestrone Soup
Minestrone Soup is a delightful Italian dish that combines a variety of vegetables, beans, and pasta into a hearty and nutritious meal. Perfect for any time of the year, this soup is especially comforting during colder months. The Instant Pot makes preparing this classic dish a breeze, allowing you to enjoy a flavorful, homemade soup in under 30 minutes.
With the option to customize the ingredients based on what you have on hand, minestrone is a versatile recipe that can cater to different tastes and dietary preferences.
To prepare this minestrone soup, you'll want to gather fresh, seasonal vegetables that not only improve the flavor but also boost the nutritional profile of the dish. The pressure cooking method of the Instant Pot helps to meld the flavors together beautifully, while ensuring that the vegetables maintain their integrity and texture.
Whether you enjoy it as a light lunch or a hearty dinner, this soup is sure to satisfy your cravings and keep you feeling warm and nourished.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried Italian herbs (basil, oregano)
- Salt and pepper to taste
- 1 cup small pasta (such as elbow or ditalini)
- Fresh parsley, chopped (for garnish)
In the Instant Pot, set it to sauté mode and heat the olive oil. Add the diced onion and garlic, and cook for about 2-3 minutes until softened.
Then, add the carrots, celery, and zucchini, cooking for another 3-4 minutes. Stir in the diced tomatoes, kidney beans, vegetable broth, dried herbs, salt, and pepper. Seal the lid and set the Instant Pot to high pressure for 8 minutes.
Once the cooking time is complete, do a quick release of the pressure. Add the pasta and stir well, then seal the lid again and cook on high pressure for an additional 4 minutes.
Afterward, perform another quick release, stir the soup, and adjust seasoning if necessary before serving.
For the best results, consider using fresh, seasonal vegetables to improve the flavor and texture of your minestrone soup. If you prefer a thicker soup, you can blend a portion of it before adding the pasta.
Additionally, feel free to experiment with different beans or greens, such as spinach or kale, for added nutrition. This soup is also excellent for meal prep; simply store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage.
Enjoy your warm, comforting bowl of minestrone soup!