Quick Instant Pot Soup Recipes for Busy Weeknights

Easy Chicken Noodle Soup

This classic Chicken Noodle Soup is perfect for a cozy weeknight dinner. It’s quick to prepare and packed with flavor.

• Ingredients:
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces egg noodles
  • Salt and pepper to taste
• Instructions:
  1. Place the chicken breasts in the Instant Pot.
  2. Add the chopped onion, carrots, celery, garlic, chicken broth, thyme, and bay leaf.
  3. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  4. When cooking is complete, do a quick release of pressure.
  5. Remove the chicken and shred it with two forks.
  6. Return the shredded chicken to the pot, add the egg noodles, and cook on high pressure for an additional 5 minutes.
  7. Season with salt and pepper before serving.

Hearty Beef and Barley Soup

This Beef and Barley Soup is a filling option that combines savory beef with tender barley and vegetables.

• Ingredients:
  • 1 pound beef stew meat, cut into small pieces
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Instructions:
  1. Turn on the Instant Pot and select the sauté function. Brown the beef on all sides.
  2. Add onions, carrots, celery, and garlic; sauté for about 3 minutes.
  3. Stir in beef broth, barley, rosemary, thyme, salt, and pepper.
  4. Seal the lid and cook on high pressure for 25 minutes.
  5. Allow for a natural release of pressure for about 10 minutes, then quick release any remaining pressure.

Vegetarian Lentil Soup

This nourishing Vegetarian Lentil Soup is full of protein and fiber, making it a healthy meal choice.

• Ingredients:
  • 1 cup lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Add the lentils, onion, carrots, celery, garlic, vegetable broth, cumin, smoked paprika, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 15 minutes.
  3. Allow for a natural pressure release for about 10 minutes before quick releasing any remaining pressure.
  4. Garnish with fresh parsley before serving.

Spicy Tomato Basil Soup

This Spicy Tomato Basil Soup is a refreshing twist on the traditional recipe, perfect for pairings with grilled cheese sandwiches.

• Ingredients:
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Add crushed tomatoes, onion, garlic, vegetable broth, red pepper flakes, dried basil, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 10 minutes.
  3. Quick release the pressure, and use an immersion blender to puree the soup until smooth.
  4. Garnish with fresh basil before serving.

Quick Corn Chowder

This Quick Corn Chowder is creamy and delicious, making it a delightful choice for a comforting meal.

• Ingredients:
  • 4 cups frozen corn
  • 1 medium onion, chopped
  • 2 potatoes, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
• Instructions:
  1. Combine frozen corn, onion, potatoes, vegetable broth, thyme, salt, and pepper in the Instant Pot.
  2. Seal the lid and cook on high pressure for 8 minutes.
  3. Quick release the pressure and stir in the heavy cream.
  4. Blend slightly with an immersion blender for a creamier texture, if desired.

Thai Coconut Curry Soup

This Thai Coconut Curry Soup combines the richness of coconut milk with aromatic spices for an exotic flavor experience.

• Ingredients:
  • 1 tablespoon red curry paste
  • 1 can (14 ounces) coconut milk
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms
  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • Fresh cilantro for garnish
• Instructions:
  1. In the Instant Pot, combine the red curry paste, coconut milk, vegetable broth, mushrooms, bell pepper, snap peas, and soy sauce.
  2. Seal the lid and cook on high pressure for 5 minutes.
  3. Quick release the pressure and serve garnished with fresh cilantro.

Potato and Leek Soup

This Potato and Leek Soup is creamy and comforting, ideal for chilly evenings.

• Ingredients:
  • 3 medium potatoes, peeled and diced
  • 2 leeks, cleaned and sliced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
• Instructions:
  1. Add potatoes, leeks, onion, vegetable broth, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then stir in the heavy cream.
  4. Blend until smooth with an immersion blender or in batches in a standard blender.

Chickpea and Spinach Soup

This Chickpea and Spinach Soup is a healthy, protein-packed option that is quick to make in the Instant Pot.

• Ingredients:
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 4 cups fresh spinach
  • 1 teaspoon cumin
  • Salt and pepper to taste
• Instructions:
  1. In the Instant Pot, combine chickpeas, onion, garlic, vegetable broth, cumin, salt, and pepper.
  2. Seal the lid and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then stir in the fresh spinach until wilted.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is both sweet and savory, offering a delightful combination of flavors.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
• Instructions:
  1. Add sweet potatoes, black beans, onion, garlic, vegetable broth, cumin, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 15 minutes.
  3. Quick release the pressure and mash slightly with a fork for a thicker consistency.

Classic French Onion Soup

This Classic French Onion Soup is rich and flavorful, topped with melted cheese and crusty bread.

• Ingredients:
  • 4 large onions, thinly sliced
  • 4 cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 slices of baguette
  • 1 cup shredded Gruyère cheese
• Instructions:
  1. Set the Instant Pot to sauté mode and add the sliced onions. Cook until caramelized, about 20 minutes.
  2. Add beef broth, balsamic vinegar, thyme, salt, and pepper to the pot.
  3. Seal the lid and cook on high pressure for 10 minutes.
  4. Quick release the pressure, then serve in bowls topped with toasted baguette and shredded cheese.

Tomato Basil Soup

This Tomato Basil Soup is a classic comfort food that is quick to prepare and perfect for pairing with grilled cheese sandwiches.

• Ingredients:
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup fresh basil leaves
  • 1 teaspoon sugar
  • Salt and pepper to taste
• Instructions:
  1. Add crushed tomatoes, onion, garlic, vegetable broth, sugar, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then stir in the fresh basil leaves before serving.

Curried Lentil Soup

This Curried Lentil Soup is not only healthy but also packed with flavor, making it a fantastic choice for a cozy meal.

• Ingredients:
  • 1 cup dried lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons curry powder
  • Salt and pepper to taste
• Instructions:
  1. Combine lentils, onion, carrots, garlic, vegetable broth, curry powder, salt, and pepper in the Instant Pot.
  2. Seal the lid and cook on high pressure for 15 minutes.
  3. Quick release the pressure, then stir well before serving.

Chicken and Rice Soup

This Chicken and Rice Soup is comforting and hearty, making it a family favorite. It’s a great way to use leftover chicken!

• Ingredients:
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked rice
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
• Instructions:
  1. In the Instant Pot, combine cooked chicken, rice, onion, carrots, garlic, chicken broth, thyme, salt, and pepper.
  2. Seal the lid and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then stir well to combine before serving.

Vegetable Minestrone Soup

This Vegetable Minestrone Soup is a colorful and nutritious option, perfect for using up leftover vegetables and creating a wholesome meal.

• Ingredients:
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • 1 cup green beans, cut into pieces
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
• Instructions:
  1. Add zucchini, carrots, green beans, cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 8 minutes.
  3. Quick release the pressure, stir, and serve hot with crusty bread.

Beef and Barley Soup

This Beef and Barley Soup is rich and filling, making it a wonderful choice for cooler nights.

• Ingredients:
  • 1 pound beef stew meat, cubed
  • 1 cup barley
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
• Instructions:
  1. In the Instant Pot, combine beef, barley, onion, carrots, garlic, beef broth, thyme, salt, and pepper.
  2. Seal the lid and cook on high pressure for 30 minutes.
  3. Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is both hearty and nutritious, perfect for a quick weeknight meal.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
• Instructions:
  1. Add sweet potatoes, black beans, onion, garlic, vegetable broth, cumin, salt, and pepper to the Instant Pot.
  2. Seal the lid and cook on high pressure for 12 minutes.
  3. Quick release the pressure, then mash the soup slightly for a creamy texture before serving.

Conclusion

Quick and delicious, Instant Pot soup recipes are the perfect solution for busy weeknights, allowing you to enjoy hearty meals without the hassle of lengthy preparation. With a variety of flavors and ingredients at your fingertips, you can easily create comforting soups that satisfy your family’s cravings in no time.

Embracing these simple recipes not only saves you time but also encourages creativity in the kitchen, making weeknight dinners a delightful and stress-free experience.