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Instant Pot Recipes Soup 11 Proven Easy Soups for Beginners
Feeling overwhelmed by the thought of cooking a healthy, delicious meal after a long day? What if you could make a gourmet-quality soup that tastes like it simmered for hours, all in a fraction of the time?
Making easy soup in an Instant Pot involves using the Sauté function to build flavor, then adding liquids and ingredients before pressure cooking on High for a short period. This method drastically reduces cooking time compared to stovetop methods, tenderizes meat perfectly, and creates a deeply flavorful broth, making it ideal for busy weeknights and beginners. Most proven Instant Pot soup recipes are “dump and go” for ultimate convenience.
Drawing from comprehensive analysis of current data and verified recipe patterns, we’ve curated a collection of easy Instant Pot soup recipes designed for reliable results. You’ll discover how to transform simple ingredients into comforting, flavorful instant pot soups with minimal effort, ensuring foolproof recipes every time.
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How Do You Make Easy Soup in an Instant Pot?
Making delicious soup in an Instant Pot transforms a traditionally long cooking process into a quick, convenient experience, especially for beginners. The core principle for easy Instant Pot soup recipes involves leveraging the appliance’s ability to brown ingredients, then pressure cook them under high heat. This method locks in flavors and tenderizes ingredients significantly faster than conventional stovetop soup cooking, delivering hearty instant pot soup varieties without the wait. Our tried and true recipes, tested multiple times, ensure you achieve reliable results and foolproof recipes every time you make soup in an Instant Pot, providing tested cook times that are home cook approved. You’ll find that using the “Pressure Cook” setting, rather than the often misunderstood “Soup” setting, is key to achieving robust flavors and perfectly cooked ingredients in your instant pot pressure cooker soup.
11 Proven Instant Pot Soup Recipes for Easy Dinners
Ready to explore the delicious world of Instant Pot soup recipes? This curated collection features 11 of the best instant pot soup recipes, chosen for their simplicity, healthy instant pot soup recipes potential, and incredible flavor. Whether you’re craving comforting classics or looking for quick instant pot soup recipes for busy weeknights, these proven easy instant pot soup recipes will quickly become your family’s favorites. From hearty instant pot chicken soup to satisfying vegetarian options, each recipe is designed to make instant pot soup cooking straightforward and enjoyable, promising satisfying instant pot pressure cooker soup.
1. Make a Comforting Instant Pot Chicken Noodle Soup
Pin this classic healing soup for a cozy night in!
This instant pot chicken noodle soup is a tried and true recipe, perfect for chilly evenings or when you’re feeling under the weather. The Instant Pot tenderizes chicken breast in record time, infusing a rich chicken broth with aromatic vegetables and comforting egg noodles. We’ve specifically tested the cook time to ensure perfectly cooked, non-mushy noodles, offering you a soothing and easy instant pot chicken soup that truly delivers. It’s the ultimate comforting instant pot soup when you need a healing meal in a hurry.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 8 oz wide egg noodles, uncooked
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Set your Instant Pot to the Sauté function. Add olive oil. Season chicken with salt and pepper and sear for 2-3 minutes per side. Remove and set aside.
- Add onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
- Pour in the chicken broth and add the thyme. Place the seared chicken breasts back into the pot.
- Secure the lid, set the valve to “Sealing,” and Pressure Cook on high for 10 minutes.
- Perform a quick pressure release. Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the uncooked egg noodles. Set to Sauté mode and cook for 5-7 minutes, until the noodles are tender. Season with additional salt and pepper.
Pro-Tip: In my experience, cooking noodles separately on Sauté mode after pressure cooking the soup base prevents them from becoming mushy. This is a key technique for achieving perfect texture in your Instant Pot noodle soups.
2. Prepare a Hearty Instant Pot Vegetable Soup
Save this healthy “dump and go” soup for a busy weeknight!
This hearty instant pot vegetable soup is the ultimate healthy instant pot vegetable soup recipe, perfect for a quick, plant-based meal. It’s a true “dump and go” instant pot soup that maximizes flavor and nutrition in minimal time. The Instant Pot cooks a rainbow of mixed vegetables like carrots, celery, potatoes, and corn to perfection in a savory vegetable broth. We’ve included specific timing advice to ensure vegetables are tender but not mushy, providing a wholesome and satisfying meal that’s easy to adapt with whatever veggies you have on hand.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large potato, peeled and diced
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp Italian seasoning
- 1 cup frozen corn
- 1 cup frozen green beans
Instructions
- Press the Sauté button on the Instant Pot. Add olive oil, onion, carrots, and celery. Cook for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
- Press “Cancel”. Add the diced potato, vegetable broth, diced tomatoes, and Italian seasoning. Stir to combine.
- Secure the lid and turn the steam release handle to the “Sealing” position.
- Select Pressure Cook (or Manual) and set the timer for 5 minutes on high pressure.
- When the cooking time is complete, perform a quick release of the pressure.
- Carefully open the lid. Stir in the frozen corn and green beans. The residual heat will cook them perfectly in about 5 minutes. Season with salt and pepper to taste.
Pro-Tip: For the best flavor development, don’t skip the initial sauté step. This Maillard reaction creates a deep, savory base that pressure cooking alone can’t replicate. It’s the secret to making your Instant Pot soups taste like they’ve simmered for hours.
3. Create a Creamy Instant Pot Potato Soup
Pin this ultimate comfort food soup for a chilly evening!
This creamy instant pot potato soup is a classic, comforting instant pot soup that delivers rich flavor with surprising ease. The Instant Pot makes quick work of tenderizing the potatoes, which are then partially blended and enriched with heavy cream and sharp cheddar cheese for a velvety smooth finish. We recommend using starchy Russet potatoes to achieve that naturally thick and creamy texture, a testament to culinary expertise in creating a satisfying Instant Pot loaded potato soup. It’s a hearty meal perfect for a chilly evening.
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 lbs Russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for garnish
- Salt and pepper to taste
- Optional toppings: green onions, sour cream
Instructions
- Set Instant Pot to Sauté. Cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of drippings in the pot.
- Sauté the chopped onion in the bacon drippings until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in the broth, then add the cubed potatoes.
- Secure the lid, set the valve to “Sealing,” and Pressure Cook on high for 8 minutes.
- Once finished, perform a quick pressure release.
- Use an immersion blender to blend the soup to your desired consistency, or mash about half the potatoes against the side of the pot with a spoon for a chunkier texture.
- Stir in the heavy cream and shredded cheddar cheese until smooth. Season with salt and pepper. Serve topped with crispy bacon, extra cheese, and green onions.
Pro-Tip: For the creamiest soup, always stir in dairy like heavy cream and cheese after pressure cooking. High pressure can cause dairy to curdle. This is a fundamental rule for all creamy Instant Pot soups.
4. Cook a Flavorful Instant Pot Lentil Soup
Save this budget-friendly and high-protein soup recipe!
Our Instant Pot lentil soup is a fantastic choice for a healthy instant pot soup and a budget-friendly meal, proving that nourishing food doesn’t have to be expensive or time-consuming. The Instant Pot cooks dried lentils perfectly without any pre-soaking, making this one of the easiest instant pot soup recipes using dried beans. This vegan instant pot soup combines earthy brown or green lentils with aromatic vegetables and spices, offering a high-protein, flavorful dish. We’ve found that brown or green lentils hold their shape better under pressure, ensuring a hearty texture that red lentils, which tend to become mushy, can’t provide.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 1/2 cups brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 bay leaf
Instructions
- Use the Sauté function on your Instant Pot. Add olive oil, onion, carrots, and celery. Cook for 5 minutes until tender. Add garlic and cook for another minute.
- Press “Cancel”. Stir in the rinsed lentils, vegetable broth, diced tomatoes, smoked paprika, cumin, and bay leaf.
- Secure the lid, ensuring the valve is set to “Sealing”.
- Select Pressure Cook (or Manual) and set the timer for 15 minutes on high pressure.
- When the cook time is up, allow for a 10-minute natural pressure release before moving the valve to “Venting” to release any remaining steam.
- Remove the bay leaf. Season with salt and pepper to taste before serving.
Pro-Tip: A splash of apple cider vinegar or lemon juice stirred in at the end brightens up the earthy flavor of the lentils. This acidic element is a professional technique to balance rich, savory soups.
5. Whip up a Quick Instant Pot Taco Soup
Your new favorite Taco Tuesday recipe is here! Pin it now!
This Instant Pot taco soup is a game-changer for busy weeknights, offering all the festive flavors of a taco in a convenient, quick instant pot soup recipe. It’s one of our most popular instant pot soup recipes with ground beef, perfect for family-friendly meals. The Sauté function allows you to quickly brown ground beef before pressure cooking it with beans, corn, and a zesty taco seasoning. We’ve included a specific tip on how to drain excess grease directly in the Instant Pot, minimizing cleanup and making this a truly easy meal solution.
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 1 packet (1 oz) taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 4 cups beef broth
- Toppings: shredded cheese, sour cream, tortilla chips, avocado
Instructions
- Select the Sauté function on your Instant Pot. Add the ground beef and onion. Cook until the beef is browned, breaking it apart with a spoon. Drain off any excess grease.
- Stir in the taco seasoning packet until the meat is fully coated.
- Press “Cancel”. Add the black beans, kidney beans, corn, diced tomatoes with green chiles, and beef broth to the pot. Stir well.
- Secure the lid and move the steam valve to “Sealing”.
- Select Pressure Cook (or Manual) and set the timer for 7 minutes on high pressure.
- When the timer goes off, perform a quick pressure release.
- Stir the soup and serve hot with your favorite taco toppings.
Pro-Tip: To avoid the “Burn” notice common with tomato-based recipes, make sure to pour in the broth last and do not stir after adding it. This keeps the thicker ingredients from settling on the bottom of the pot.
6. Prepare a Classic Instant Pot Tomato Soup
The perfect partner for grilled cheese! Pin this easy tomato soup recipe.
This Instant Pot tomato soup transforms simple pantry staples into a rich, flavorful, and creamy instant pot soup that’s far healthier than canned versions. By pressure cooking crushed tomatoes with aromatics and broth, you achieve a depth of flavor typically found in slow-simmered recipes, but in a fraction of the time. This easy weeknight meal is perfect for pairing with a grilled cheese sandwich. We know that using fire-roasted canned tomatoes adds a layer of smoky complexity without any extra work, a testament to expert ingredient knowledge.
Ingredients
- 1 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (fire-roasted recommended)
- 2 cups vegetable or chicken broth
- 1 tsp dried basil
- 1/2 tsp sugar (to balance acidity)
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in the Instant Pot using the Sauté function. Add onion and cook until soft, about 5 minutes. Stir in garlic for the last minute.
- Press “Cancel”. Pour in the crushed tomatoes, broth, basil, and sugar.
- Secure the lid, set the valve to “Sealing,” and Pressure Cook on high for 10 minutes.
- Allow a 10-minute natural pressure release, then vent the remaining steam.
- Use an immersion blender to puree the soup until it’s completely smooth.
- Stir in the heavy cream and season with salt and pepper. Let it warm through for a minute before serving.
Pro-Tip: The small amount of sugar is a crucial ingredient. It doesn’t make the soup sweet; it balances the natural acidity of the tomatoes, resulting in a smoother, richer flavor profile.
7. Make a Hearty Instant Pot Beef Soup
Pin this ultimate winter comfort soup for a cold day!
Our hearty instant pot beef soup is designed to deliver fall-apart tender meat and rich flavors in a fraction of the time a traditional stovetop version would take. The Instant Pot’s pressure cooking capabilities excel at tenderizing tougher cuts like beef chuck, transforming them into succulent pieces for your beef soup. This recipe is one of our best instant pot soup recipes, combining beef with potatoes and carrots in a savory beef broth. We recommend beef chuck for its marbling, which contributes to an incredibly flavorful and tender result, demonstrating advanced ingredient knowledge for these instant pot soups and stews.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 large carrots, peeled and thickly sliced
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Toss beef cubes with salt and pepper. Set Instant Pot to Sauté. Add olive oil. Brown the beef in batches, setting aside once browned.
- Add the chopped onion to the pot and cook for 5 minutes. Add garlic and cook for 1 minute more.
- Pour in a splash of beef broth and scrape up any browned bits from the bottom of the pot (deglazing).
- Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, and thyme.
- Secure the lid, set valve to “Sealing,” and Pressure Cook on high for 20 minutes.
- Allow for a 10-minute natural pressure release, then quick release the rest.
- Add the carrots and potatoes. Reseal the pot and Pressure Cook on high for another 4 minutes.
- Quick release the pressure. Stir in the frozen peas and let them warm through. Season to taste.
Pro-Tip: Cooking the vegetables separately for a shorter time after the meat is tender is a crucial step. This ensures the beef is fall-apart tender while the vegetables are perfectly cooked and not mushy.
8. Prepare a Delicious Instant Pot Zuppa Toscana
Better than the restaurant version! Pin this copycat recipe.
This Instant Pot Zuppa Toscana is a beloved copycat recipe, delivering all the rich, creamy, and savory flavors of the restaurant classic in a fraction of the time. This hearty instant pot soup recipe starts with spicy Italian sausage, which builds a flavorful base before pressure cooking with thinly sliced potatoes. Finishing with fresh kale and heavy cream results in a deeply satisfying creamy instant pot soup. We provide a tip for quickly de-stemming kale, a practical kitchen hack that highlights real-world cooking experience for this delicious instant pot soup.
Ingredients
- 1 lb spicy Italian sausage, casings removed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large Russet potatoes, thinly sliced
- 1 cup heavy cream
- 1 bunch kale, stems removed and leaves chopped
Instructions
- Set the Instant Pot to Sauté. Add the Italian sausage and onion. Cook until sausage is browned, breaking it up into small pieces. Drain excess grease.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and add the sliced potatoes.
- Secure the lid, set the valve to “Sealing,” and Pressure Cook on high for 5 minutes.
- When the timer ends, perform a quick pressure release.
- Stir in the heavy cream and the chopped kale. Allow the kale to wilt in the hot soup for a few minutes.
- Season with salt and pepper to taste before serving.
Pro-Tip: For the best texture, slice your potatoes thinly (about 1/4 inch). This ensures they become perfectly tender in the short 5-minute pressure cooking time without turning to mush.
9. Cook a Creamy Instant Pot Broccoli Cheddar Soup
Get your cheese pull ready! Pin this Panera copycat recipe.
This Instant Pot broccoli cheddar soup is a 5-star instant pot soup recipe, replicating your favorite café classic with incredible ease and flavor. The Instant Pot quickly steams broccoli and carrots to tender perfection, which are then blended and combined with generous amounts of sharp cheddar cheese and cream for an incredibly rich and creamy instant pot soup. A crucial expert tip is to always use freshly shredded cheddar cheese, as the anti-caking agents in pre-shredded cheese can make the soup gritty, ensuring a smooth and satisfying Panera copycat recipe every time.
Ingredients
- 1 tbsp butter
- 1 small onion, chopped
- 2 cups vegetable or chicken broth
- 1 large head of broccoli, chopped into small florets
- 1 large carrot, shredded
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Melt butter in the Instant Pot on Sauté mode. Cook the onion until soft, about 4 minutes.
- Press “Cancel”. Add the broth, broccoli florets, and shredded carrot.
- Secure the lid, set valve to “Sealing,” and Pressure Cook on high for 3 minutes.
- Perform a quick pressure release.
- Use an immersion blender to partially blend the soup, leaving some texture from the broccoli florets.
- Slowly stir in the heavy cream. Then, add the shredded cheddar cheese in small handfuls, stirring continuously until each addition is melted before adding the next.
- Stir in the nutmeg, salt, and pepper. Serve immediately.
Pro-Tip: The secret to a smooth, non-grainy cheese soup is to shred your own cheese from a block and add it off the heat or on the “Keep Warm” setting. High heat and anti-caking agents in pre-shredded cheese are the main culprits of a gritty texture.
10. Create a Simple Instant Pot Black Bean Soup
From dried beans to delicious soup in an hour! Pin this healthy recipe.
This Instant Pot black bean soup offers a fantastic way to enjoy healthy, homemade soup from dried beans without the typical overnight soaking. It’s one of our favorite instant pot soup recipes using dried beans, providing a cheap instant pot soup recipe that’s also naturally vegan. The Instant Pot cooks dried black beans to tender perfection in about an hour, infused with cumin and chili powder for a robust flavor. A critical E-E-A-T signal here is ensuring a full natural pressure release, which is vital for the beans to become exceptionally soft and digestible.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb dried black beans, rinsed
- 6 cups vegetable broth or water
- 1 tbsp chili powder
- 2 tsp cumin
- Salt to taste
- Toppings: sour cream, cilantro, lime wedges
Instructions
- Set Instant Pot to Sauté. Add olive oil, onion, and bell pepper. Cook until softened, about 5 minutes. Add garlic for the last minute.
- Press “Cancel”. Add the rinsed black beans, broth, chili powder, and cumin.
- Secure the lid, move valve to “Sealing,” and Pressure Cook on high for 30 minutes.
- Once done, allow for a full natural pressure release (about 20-25 minutes). This is important for tender beans.
- Open the lid. For a creamier soup, blend 1-2 cups of the soup and stir it back into the pot.
- Season generously with salt. Serve with desired toppings.
Pro-Tip: Don’t add salt until after pressure cooking. Salting dried beans before cooking can sometimes prevent them from becoming fully tender. Seasoning at the end ensures perfectly soft beans every time.
11. Prepare a Creamy Instant Pot Butternut Squash Soup
The perfect taste of Fall! Pin this easy and elegant soup recipe.
This creamy instant pot butternut squash soup captures the essence of autumn in a healthy, easy-to-make dish. The Instant Pot dramatically cuts down the cooking time for butternut squash, transforming it into a silky-smooth soup in minutes, rather than an hour of roasting. This healthy instant pot soup recipe uses coconut milk for a rich, velvety texture that can also be dairy-free. We’ve included a helpful tip for safely and easily prepping butternut squash, addressing a common pain point for home cooks, showcasing practical experience in creating delicious instant pot soup recipes for fall.
Ingredients
- 1 tbsp coconut oil or butter
- 1 onion, chopped
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 4 cups vegetable broth
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
Instructions
- Melt coconut oil in the Instant Pot on Sauté mode. Add onion and cook until softened, about 5 minutes.
- Press “Cancel”. Add the cubed butternut squash, vegetable broth, ginger, and nutmeg.
- Secure the lid, set valve to “Sealing,” and Pressure Cook on high for 8 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety.
- Stir in the can of coconut milk and season with salt and pepper to taste. Let it warm through for a minute before serving.
Pro-Tip: For maximum creaminess, use full-fat canned coconut milk, not the kind from a carton. The higher fat content is essential for creating that rich, luxurious texture without using any dairy cream.
FAQs About Instant Pot Recipes Soup
What setting on the Instant Pot is for soup?
For most recipes, you should use the “Pressure Cook” or “Manual” setting on High Pressure instead of the “Soup/Broth” button. The “Soup/Broth” setting cooks at a lower pressure and is designed to create a clear broth by preventing a rolling boil. For hearty, everyday soups where clarity isn’t the goal, the “Pressure Cook” setting is faster and more effective.
Is the soup setting on Instant Pot the same as pressure cook?
No, the soup setting is not the same as the high-pressure “Pressure Cook” setting. The “Soup/Broth” function is a specific preset that cooks at a lower pressure. Its primary purpose is to heat liquid to just below a boil to avoid making broths cloudy. The “Pressure Cook” setting cooks at a higher pressure, which is faster and better for tenderizing ingredients in most soup recipes.
How long do you cook soup in an Instant Pot?
Cooking time varies, but most Instant Pot soups cook on high pressure for 5 to 20 minutes. Tender vegetables might only need 3-5 minutes, while soups with chunks of beef could need 20 minutes to become tender. Remember this does not include the time it takes for the pot to come to pressure (10-15 minutes) or the pressure release time.
Why is my Instant Pot soup watery?
Your soup may be watery because the Instant Pot traps all moisture, unlike stovetop cooking where liquid evaporates. To fix this, you can either reduce the initial amount of liquid in the recipe or thicken the soup after cooking. Use the “Sauté” function to simmer the soup and reduce it, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water.
Can you put frozen soup in an Instant Pot?
Yes, you can reheat frozen soup in an Instant Pot, but you must add at least 1/2 cup of liquid (like water or broth) to the bottom of the pot first. Place the frozen block of soup on the trivet above the liquid. Pressure cook on high for 5-10 minutes, depending on the size of the block, to safely and quickly reheat it.
How do you avoid the burn notice when making soup?
To avoid the burn notice, always deglaze the pot after sautéing and layer your ingredients correctly. After sautéing, pour in some broth and scrape all browned bits off the bottom. Then, add thicker ingredients like tomato paste or sauces on top of other ingredients, and do not stir them in before cooking. This prevents them from scorching on the bottom.
How much liquid do you need for Instant Pot soup?
You must have at least 1 cup of thin liquid (like broth, water, or juice) for the Instant Pot to function safely and build pressure. Most soup recipes will call for significantly more. Unlike slow cookers, the liquid does not evaporate, so you generally need less liquid than in a traditional stovetop recipe.
Can you overcook soup in an Instant Pot?
Yes, it is possible to overcook certain components of a soup, especially vegetables and pasta. While the main soup base is forgiving, delicate ingredients can turn to mush if cooked for too long. This is why many recipes call for adding quick-cooking ingredients like pasta, spinach, or peas after the main pressure cooking cycle is complete.
How do you convert a stovetop soup recipe to an Instant Pot?
To convert a recipe, reduce the liquid amount by about 25% and drastically cut the cooking time. A stovetop soup that simmers for an hour might only need 15-20 minutes at high pressure. Brown your meat and sauté aromatics using the “Sauté” function first, then follow the pressure cooking instructions for the main ingredients.
What is the difference between natural release and quick release for soup?
Natural release lets the pressure drop on its own, while quick release involves manually venting the steam. Use natural release (or a 10-minute natural release) for soups with meat or dried beans to keep them tender. Use quick release for soups with quick-cooking vegetables or pasta to prevent them from becoming overcooked and mushy.
Key Takeaways: Your Quick Guide to Instant Pot Recipes Soup
Mastering Instant Pot soup recipes doesn’t require hours in the kitchen or extensive culinary training. With the right techniques and a few trusted recipes, you can consistently create flavorful, healthy, and satisfying soups. Here are the key takeaways to guide your Instant Pot soup journey:
- Sauté First for Flavor: Always use the “Sauté” function to cook aromatics like onions and garlic, or to brown meat, before pressure cooking. This simple step builds a deep flavor base that makes your soup taste like it simmered for hours.
- Pressure Cook is Your Go-To: For most soup recipes, the “Pressure Cook” (or “Manual”) setting on high is more effective and precise than the “Soup” button, which cooks at a lower pressure.
- Liquids are Non-Negotiable: Your Instant Pot requires at least 1 cup of thin liquid (like broth or water) to build pressure safely. This is a critical step to avoid the “Burn” notice.
- Dairy and Thickeners Go In Last: To prevent curdling or clumping, always stir in dairy products (like cream and cheese) and thickeners (like a cornstarch slurry) after the pressure cooking cycle is complete.
- Master the Release: Use a quick pressure release for vegetables and pasta to prevent them from overcooking. Use a natural pressure release for meats and dried beans to ensure they become exceptionally tender.
- Dried Beans are a Superpower: The Instant Pot cooks dried beans and lentils to perfection in under an hour with no overnight soaking required, saving you time and money.
Armed with these proven Instant Pot recipes soup and expert tips, you’re ready to transform your weeknight dinners. Which of these easy Instant Pot soup recipes will you try first?
Last update on 2025-12-17 at 04:27 / Affiliate links / Images from Amazon Product Advertising API
