Instant Pot Soup Recipes

Why Instant Pot Soup Recipes Are a Weeknight Hero

The Instant Pot is a time-saving marvel, especially when it comes to making soups. It transforms what usually takes hours of simmering into a rich, flavorful meal in under 30 minutes. Here’s why Instant Pot soups are essential for every home cook:

• Speed: Get deep, developed flavors in a fraction of the time.

• Convenience: One pot, no mess. Sauté, cook, and keep warm — all in one appliance.

• Versatility: From creamy to brothy, veggie-packed to protein-rich, you can make it all.

• Consistency: The pressure cooking method ensures evenly cooked ingredients every time.

Whether you’re feeding a family or meal-prepping for the week, these soup recipes will keep your dinner stress-free and satisfying.

Instant Pot Soup Recipes You’ll Want to Make on Repeat

These recipes are designed to be quick, wholesome, and comforting. No alcohol, no pork or bacon — just clean, hearty ingredients the whole family will love.

Creamy Instant Pot Chicken & Rice Soup

Ingredients

• 2 boneless, skinless chicken breasts

• 1 cup long-grain white rice (rinsed)

• 1 onion, diced

• 3 cloves garlic, minced

• 3 carrots, chopped

• 2 stalks celery, chopped

• 6 cups low-sodium chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon turmeric (for color and health boost)

• ½ cup coconut milk or dairy-free cream (optional for creaminess)

• Salt and pepper to taste

• 1 tablespoon olive oil

Instructions

1. Set Instant Pot to sauté. Heat olive oil, then add onion, garlic, carrot, and celery. Cook 3–4 minutes until softened.

2. Add chicken breasts, rice, thyme, parsley, turmeric, and broth.

3. Cancel sauté mode. Close lid and set to Pressure Cook (Manual) for 10 minutes.

4. Let natural release for 10 minutes, then quick release any remaining pressure.

5. Remove chicken, shred with two forks, then return to the pot.

6. Stir in coconut milk or cream if using. Adjust seasoning to taste.

Make It Your Own

• Add spinach or kale at the end for extra greens.

• Use brown rice (increase cook time to 15 minutes).

Instant Pot Vegetable Soup with Beans

Ingredients

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 zucchini, chopped

• 1 potato, cubed

• 1 cup green beans, trimmed

• 1 can kidney beans, rinsed

• 1 can cannellini or navy beans, rinsed

• 1 can diced tomatoes (no salt added)

• 5 cups vegetable broth

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• 1 tablespoon olive oil

• Fresh parsley for garnish

Instructions

1. Set Instant Pot to sauté. Heat oil, then cook onion and garlic until translucent.

2. Add all vegetables, beans, tomatoes, broth, and Italian seasoning. Stir to combine.

3. Seal the lid and set to Pressure Cook for 7 minutes.

4. Natural release for 5 minutes, then quick release.

5. Stir and adjust seasoning. Garnish with chopped parsley.

Serving Tip

• Serve with crusty bread or whole grain crackers.

Hearty Instant Pot Lentil & Sweet Potato Stew

Ingredients

• 1 cup green or brown lentils, rinsed

• 1 large sweet potato, peeled and cubed

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, chopped

• 2 cups spinach or kale

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ½ teaspoon coriander

• 4 cups vegetable broth

• 2 cups water

• 1 tablespoon olive oil

• Salt and pepper

Instructions

1. Sauté onion, garlic, and carrot in olive oil using Instant Pot’s sauté function.

2. Add lentils, sweet potato, cumin, paprika, coriander, broth, and water. Stir well.

3. Pressure cook for 12 minutes. Let pressure release naturally for 10 minutes.

4. Stir in spinach or kale until wilted. Season to taste.

Why You’ll Love It

• Protein-packed and freezer-friendly.

• Gets better the next day!

Instant Pot Chicken Tortilla Soup (No Alcohol, Clean Version)

Ingredients

• 2 chicken breasts or thighs, boneless

• 1 can black beans, rinsed

• 1 cup corn (frozen or fresh)

• 1 red bell pepper, diced

• 1 onion, diced

• 1 can diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 4 cups chicken broth

• 1 tablespoon olive oil

• Salt and pepper

• Optional toppings: avocado, lime wedges, crushed tortilla chips, dairy-free sour cream

Instructions

1. Sauté onion and bell pepper in olive oil. Add garlic, cumin, and chili powder.

2. Stir in tomato paste, tomatoes, black beans, corn, chicken, and broth.

3. Seal and cook on high pressure for 10 minutes.

4. Natural release for 10 minutes, then quick release.

5. Shred chicken and stir. Serve with toppings of choice.

Clean & Comforting

• Skip store-bought taco seasonings — this one’s fresh and MSG-free.

• Add quinoa or brown rice for extra fiber.

Instant Pot Creamy Tomato Basil Soup

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cans (14 oz each) diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon dried basil

• ½ teaspoon oregano

• 2 cups vegetable broth

• ½ cup plant-based milk or coconut milk

• Salt and black pepper to taste

• Fresh basil for garnish (optional)

Instructions

1. Sauté onion and garlic in olive oil until translucent.

2. Add tomatoes, tomato paste, basil, oregano, and broth.

3. Pressure cook for 10 minutes.

4. Use an immersion blender to blend until smooth.

5. Stir in plant milk. Adjust seasoning. Garnish with basil if desired.

Comfort in a Bowl

• Serve with grilled cheese (plant-based if needed) or fresh bread.

Tips for the Best Instant Pot Soups

Use the sauté function
This builds flavor — always sauté onions, garlic, and spices before pressure cooking.

Don’t overfill
The Instant Pot should never be filled past the max line. For soup, keep it ⅔ full at most.

Natural vs. quick release
Soups with beans or grains often benefit from a natural release to prevent foaming or splattering.

Add greens last
Spinach, kale, or herbs should be added after cooking to preserve color and nutrients.

Creamy without dairy?
Use coconut milk, cashew cream, or pureed white beans to add creaminess without dairy.

Frequently Asked Questions

Can I double these recipes?
Yes, if your Instant Pot size allows. Just don’t go over the fill line. Cooking time stays the same.

Can I freeze Instant Pot soups?
Absolutely. Cool completely, store in freezer-safe containers for up to 3 months. Avoid freezing soups with added pasta or delicate greens.

What size Instant Pot is best for soups?
A 6-quart model works for most families. For meal prepping or large batches, consider an 8-quart.

What if my soup is too thin?
Use the sauté function after pressure cooking to simmer and reduce. You can also add blended beans or a starch like mashed potato to thicken.

How do I clean the Instant Pot sealing ring from soup odors?
Soak the ring in vinegar or baking soda with lemon juice. Or purchase separate rings for sweet and savory dishes.

Are Instant Pot soups healthy?
Yes! You control all ingredients. Use fresh produce, lean proteins, and skip additives. Many of these soups are gluten-free and dairy-free.

Can I use frozen ingredients?
Yes, especially frozen vegetables or pre-cooked beans. Just be sure to adjust liquids slightly and stir well.

Is it safe to use dried beans in the Instant Pot?
Yes, but they must be rinsed and cooked long enough. For most soups, canned beans save time and are more convenient. If using dried, pre-soak or extend cooking time.