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Instant Pot Soup Recipes

Instant Pot soup recipesMaking soup in the Instant Pot can be a lot of fun, so why not let these Instant Pot soup recipes inspire you to create your own concoctions, perhaps from some leftovers you have in the fridge. You never know what brilliant combos you’ll end up with!

While it’s true that nothing can be as comforting as a big bowl of chicken soup when you’re feeling under the weather, you will astonish yourself with the ways you can marry flavors to create amazing starters.

Serve with slices of warmed up French baguette or bruschetta for a fantastic light lunch, or pair with a delicious panini sandwich for a more substantial evening meal.

Southwest Chicken Soup

Serves 4-6

Southwest Chicken SoupIngredients:
1lb boneless chicken breasts
1tsp salt
½ tsp pepper
1tsp chili powder
1tsp onion powder
1 14.5oz can of fire-roasted diced tomatoes (or 2 cans of Ro-Tel)
1 14.5oz can of corn, drained
1 14.5oz can of black beans, rinsed

1. Set Instant Pot to sauté mode. Add oil to pot.
2. While waiting for oil to heat, sprinkle dry seasoning mixture over chicken breasts.
3. Once oil is heated, brown both sides of each piece of chicken. Set browned chicken aside.
4. Add tomatoes to pot, scraping up any brown bits from the bottom. Then add corn, beans and water. Stir and let simmer.
5. Meanwhile, cut chicken breasts into bite-sized cubes. Return chicken to pot. Add more water if desired.
6. Cancel sauté mode. Cover pot with lid and set to high pressure for 8 minutes. Natural release.
7. Serve hot.

Garden Fresh Tomato Basil Soup

Garden Fresh Tomato Basil SoupPrep time: 10 minutes
Active cook time: 11-13 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6

2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
Sea salt and black pepper to taste
2-3 cloves garlic, peeled and chopped
1 cup chicken or vegetable stock, preferably organic*
3 lbs fresh tomatoes, chopped
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
½ cup fresh basil leaves, julienned (+ extra for garnish)

TIP: This Instant Pot chicken vegetable soup is very forgiving. Feel free to add more chicken or vegetable stock to achieve the desired consistency, whether you prefer a thicker or more liquid soup.

1. Select the Sauté function on the Instant Pot® and add olive oil once hot. Add onion, celery and carrots; season to taste with salt and black pepper. Cook, stirring occasionally, until fragrant and vegetables develop some color (approximately 4-5 minutes). Add garlic and sauté for an additional minute.

2. Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits with a wooden spoon. Continue cooking for 2-3 minutes before turning unit off.

3. Add tomatoes, bay leaf, thyme and rosemary; stir to combine. Add lid and lock into place. Position vent to Sealing and set the Manual setting to 4 minutes.

4. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.

5. Carefully transfer tomato mixture to a food processor or high-powered blender and process until smooth or use an immersion blender for chunkier results.

6. Transfer soup to individual bowls while still hot and garnish with additional fresh basil.

Garden Vegetable Soup

Made with fresh, local vegetables if at all possible, this recipe is nothing if not flexible. Adapt it to fit any vegetables and herbs you happen to have on hand – the perfect excuse to clean out the fridge!

TIP: Stir in tender herbs like basil and parsley when the arugula is added. Tougher herbs such as rosemary and thyme on the other hand can be added prior to cooking. Just make sure to discard the woody stems before serving.

Prep time: 20 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes
Serves: 4-6

Garden Vegetable Soup1 tablespoon extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ teaspoon crushed red pepper flakes
Sea salt & black pepper to taste
6 cups chicken or vegetable broth, preferably organic
1 lb red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 cups fresh arugula
2 tablespoons fresh lime juice
Parmesan cheese, freshly shaved or grated

1. Add olive oil to Instant Pot® and select the Sauté function. Add garlic, celery, carrots, red onion and crushed red pepper flakes. Season with salt and black pepper to taste; stir to combine.

2. Stirring occasionally, sauté until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot. Turn the unit off.

3. Add potatoes, bay leaves and chopped tomatoes to the pot. Add lid and lock into place. Switch vent to Sealing and set the Manual setting to 3 minutes.

4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

5. Remove lid and discard bay leaves. Stir in fresh arugula and lime juice and season with additional salt and black pepper if you wish. Stir to combine.

6. Serve immediately topped with freshly shaved or grated Parmesan cheese.

Vegan Vegetable Soup

This delicious soup recipe is easy to make and can be adapted any number of ways to incorporate whatever fresh vegetables and herbs you have available. Add a splash of fresh lime juice right before serving and watch those flavors blossom!

Prep time: 15 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Vegan Vegetable Soup1 tablespoon extra virgin olive oil
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
Sea salt & black pepper to taste
6 vegetable broth, preferably organic
1 lb red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 cups baby kale, roughly chopped
2 tablespoons fresh lime juice

1. Add olive oil to Instant Pot® and select Sauté function. Add garlic, celery, carrots, red onion, garlic powder and chili powder. Season with salt and black pepper to taste. Stir to combine.

2. Stirring occasionally, sauté until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn unit off.

3. Add potatoes, bay leaves and chopped tomatoes to the pot. Add lid and lock into place. Switch vent to Sealing and set Manual setting to 3 minutes.

4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

5. Remove lid and discard bay leaves. Stir in baby kale and lime juice; add salt and black pepper if you wish. Stir to combine and serve immediately.

Leftover Vegetable Soup

Although this Instant Pot vegetable beef soup recipe is perfect for leftover roast, Philly Cheese Steak and Swiss steak, you should feel free to use any leftover vegetables you have, but make sure you maintain the proportions.

Serves 4-6

Leftover Vegetable SoupLeftover roast, Philly cheese steak, Swiss steak or any beef leftovers
1 bag of baby carrots or 2 large carrots cut into chunks
¼ lb fresh cut green beans or 1 can green beans
1 medium onion, quartered
2 large potatoes, cut into large chunks
1 large stalk of celery, sliced
2 cups water

1. Place and all ingredients including leftovers in pot. Set to stew.
2. Natural release

Stuffed Poblano Pepper Soup

Prep time: 15 minutes
Active cook time: 25-30 minutes (+ time to reach pressure + 10″ natural release)
Serves: 4-6

Stuffed Poblano Pepper Soup1 tablespoon extra virgin olive oil
½ medium red onion, diced
2 large Poblano peppers, seeded and diced
2 teaspoons garlic powder, minced
1 tablespoon Italian seasoning
Sea salt and black pepper to taste
2 lbs lean ground beef
3½ cups beef or chicken broth, preferably organic
1 28oz can crushed tomatoes, with liquid
1 cup long-grain brown rice, uncooked
3 tablespoons fresh parsley, chopped

1. Add olive oil to Instant Pot® and select the Sauté function. Set to High; once the display reads Hot, add red onion, Poblano peppers, garlic powder and Italian seasoning. Season with salt and black pepper to taste. Cook, stirring continually, until onions and peppers soften and develop a bit of color, about 4-5 minutes.

2. Transfer veggie mixture to a medium bowl. Stirring occasionally, add ground beef and brown for 3-4 minutes or until no longer pink inside. Turn unit off and carefully drain any excess fat from the container.

3. Pour sautéed veggies on top of the browned beef. Add broth, crushed tomatoes and brown rice. Stir to combine and season with salt and black pepper.

4. Add the lid and set pressure valve to Sealing. Select the Manual cooking option on the High setting and set cook time to 20 minutes. When done cooking, allow pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure.

5. To serve, transfer soup to individual bowls and garnish with fresh chopped parsley.

Chicken Fajita Soup

Prep time: 15 minutes
Active cook time: 15 minutes (+ time to come to pressure and 10″ natural release)
Serves: 4-6

Chicken Fajita Soup2 tablespoons extra virgin olive oil
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
Sea salt and black pepper to taste
1½ lbs boneless, skinless chicken breasts
1 14oz can diced fire-roasted tomatoes, with liquid
3 cups chicken broth, preferably organic
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons Mexican oregano, dried
1 teaspoon garlic powder
1 15oz can black beans, drained and rinsed
3 tablespoons fresh lime juice

Garnish:
2 large avocados, sliced
3 tablespoons red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped

1. Add olive oil to Instant Pot® and select the Sauté function. Set to High; once display reads Hot, add red onion, bell peppers and Poblano pepper. Season with salt and black pepper to taste. Cook, stirring continually, until onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to Off and transfer veggies to a bowl. Set aside.

2. Season chicken breasts on both sides with salt and black pepper to taste. Place chicken in Instant Pot® along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.

3. Add lid and set pressure valve to Sealing. Select Manual cooking option on the High setting and set cook time to 10 minutes. When done cooking, allow pressure to release naturally for 10 minutes, and then do a Quick Release for any remaining pressure.

4. Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine; taste and adjust seasonings.

5. Allow soup to sit on Warm setting for several minutes until veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese and fresh cilantro.

Creamy Chicken Leek Soup

Serves 4-6

Creamy Chicken Leek SoupIngredients:
1 lbs chicken breast
½ tsp pepper
1 tsp salt
1 12oz pack bacon
3 stalks celery, finely diced
½ cup heavy whipping cream
2 stalks leek, thinly sliced
1 medium onion, finely diced
2 ½ cups chicken broth
1 tbsp oil

1. Mix pepper and salt together.
2. In sauté mode, cook bacon until crispy. Remove bacon and grease, leaving about 1 tbsp of grease in pot.
3. Season chicken breast with pepper and salt.
4. Brown chicken in bacon grease on both sides. Remove and set aside to cool.
5. Add celery, onions and leek. While still in sauté mode, cook onions until translucent.
6. Add ½ cup broth and deglaze. Cover and set to cook on high pressure for 8 minutes.
7. Meanwhile, cut chicken into bite-sized pieces.
8. Quick release after cooking process. Add chicken to pot with heavy cream and the rest of the broth, and stir.
9. Cover and set to cook again on high pressure for 5 minutes. Natural release after cooking process.
10. Serve with crumbled bacon

Chicken Florentine Soup

Chicken Soup FlorentineInspired by classic Chicken Florentine recipes, this light and flavorful Instant Pot soup brings unique elements of its own.

Pureed white beans and a chunk of Parmesan rind contribute to its creaminess, while a bit of baby arugula introduces an interesting peppery green note to the overall flavor profile. The result is a delicious combination you’ll want to make again and again.

For a slightly bolder flavor, try substituting economical boneless, skinless chicken thighs to the chicken breasts – just be sure to trim and remove any excess fat first. Tip: To save time on busy weeknights, soak the sundried tomatoes in advance.

Prep time: 10 minutes
Cook time: 20 minutes + time to come to pressure
Serves: 4

½ cup sundried tomatoes (not packed in oil)
2 cup water
2 15-oz cans cannellini beans
1/3 cup heavy cream
2 tablespoon extra virgin olive oil
1 small red onion, chopped small
3-4 cloves garlic, chopped
4 cup chicken broth
8 oz white mushrooms, cleaned and sliced
4” Parmesan cheese rind
2 teaspoon Italian seasoning
1½ lbs boneless, skinless chicken breasts
Sea salt and black pepper to taste
1 cup baby spinach
1 cup baby arugula
½ cup freshly grated Parmesan cheese, plus additional for serving

1. Place the sundried tomatoes in 2 cups water and set aside. Let soak until softened, about 30 minutes, then chop into small pieces. Reserve the soaking liquid and set aside.

2. Rinse and drain one can of cannellini beans, and puree the other with its liquid in a blender or food processor. Set aside.

3. Remove heavy cream from the refrigerator and set aside at room temperature until the soup is done cooking – this will prevent the cream from curdling when added to the hot soup later.

4. Add olive oil to Instant Pot and press the “Sauté” button. Set the heat setting to high and add the onion and garlic. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

5. Add chicken broth and scrape any brown bits off the bottom of the container, then add the chopped sundried tomatoes and soaking liquid, the whole and pureed white beans, mushrooms, cheese rind, and Italian seasoning. Season with salt and black pepper to taste, and stir to combine.

6. Submerge the chicken breasts in the liquid and add lid. Securely lock into position and set the pressure value to the “Sealing” position.

7. Press the “Manual” button and adjust heat setting to high. Then, adjust the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

8. When cook time is complete, allow pressure to release naturally for 10 minutes, then flip the pressure value to “Venting” to release any remaining steam.

9. Carefully open lid and add spinach, arugula, heavy cream, and grated Parmesan cheese. Stir until the greens are wilted and the cheese is completely melted. Taste and adjust seasonings as desired.

10. Serve immediately with additional grated Parmesan cheese.

Creamy Asparagus Soup

Creamy Asparagus SoupThis delicious, comforting soup can be enjoyed year round, as it is perfect served either hot or cold! For a vegan variation, substitute olive oil for butter and full-fat coconut milk for the heavy cream.

TIP: Prior to cooking, reserve a few asparagus tips for garnish.

Prep time: 15 minutes
Cook time: 10-11 minutes
Natural Release: 10 minutes
Serves: 4-6

2 tablespoons unsalted butter
1 small yellow onion, chopped
Salt and black pepper to taste
3-4 cloves garlic, chopped
3 cups chicken or vegetable broth, preferably organic
2 lbs asparagus, tough ends removed and cut into chunks
1 whole bay leaf
1 cup heavy cream

1. Select the Sauté function on the Instant Pot®; once hot, add butter. Add onion and season with salt and black pepper to taste. Cook, stirring occasionally, until onions develop a bit of color and soften (approximately 4-5 minutes). Add garlic and sauté for an additional minute.

2. Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits with a wooden spoon in the process. Turn unit off.

3. Add asparagus and bay leaf and stir to combine. Add lid and lock into place. Position the vent to Sealing and set the Manual setting to 5 minutes.

4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.

5. To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.

6. Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips.

Chilled Cauliflower Leek One Pot Soup

Chilled Cauliflower Leek SoupThis delicious chilled one pot soup is perfect for those warm summer evenings when you can’t imagine standing over a hot stove.

Replace the traditional bacon and cheddar topping with colorful edible flowers for a lovely dinner party starter.

Tip: Don’t care for the distinctive tangy flavor of goat cheese? Try substituting ricotta or mascarpone, or simply add an extra dollop of cream cheese instead. Prep time: 15 minutes
Cook time: 9 minutes + time to come to pressure

Serves: 4-6

3 large leeks, sliced white part only
1 medium head cauliflower, cut into small chunks
3-4 whole garlic cloves, peeled
3 cup chicken broth, divided
1 teaspoon ground cinnamon
Sea salt and black pepper to taste
4 oz goat cheese
4 oz cream cheese
4 oz sharp cheddar cheese, grated

Optional toppings:
3 strips cooked bacon, crumbled
2-3 green onions, thinly sliced
½ c. sharp cheddar cheese, grated
Edible flowers

1. Add leeks, cauliflower, garlic, chicken broth, and cinnamon to Instant Pot. Season with salt and black pepper to taste.

2. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 9 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

3. When finished cooking, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid. Add goat cheese, cream cheese, and sharp cheddar to the container and stir until cheese is completely melted.

4. Blend mixture with immersion blender until smooth (or transfer to blender or food processor if you don’t have an immersion blender). Taste and adjust seasonings as desired.

5. Transfer soup to an airtight container and store in the refrigerator until chilled. To serve, transfer to individual serving bowls and top with crumbled bacon, green onions, grated cheddar cheese, or edible flowers.

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