See my guide on how to use an Instant Pot.
Easy Instant Pot Soup Recipes. Here you’ll find the best cozy Instant Pot soups to help you get a quick dinner on your table.
The more I use my Instant Pot pressure cooker, the more I love it! I’m constantly amazed at the flavor and ease of Instant Pot recipes.
Soup is one of my favorite foods to meal prep in my Instant Pot. You can cook a pot of soup for dinner and then enjoy the leftovers for quick lunches or dinners over the next few days. Most soups also freeze well, so that you can enjoy a hot homemade meal with almost zero effort later on.
While these Instant Pot soup recipes are developed for the Instant Pot, they should work in any electric pressure cooker.
Serve these soups with a salad and homemade biscuits, dinner rolls or garlic bread.
Best Instant Pot Soup Recipes
You are going to love these easy Instant Pot soup recipes! From chicken noodle soup to creamy potato soup and healthy vegetable soup, there is an Instant Pot soup recipe for every craving on this list.
Instant Pot Vegetable Soup Recipes
Healthy and flavorful, these vegetable soup recipes are some of our very favorite Instant Pot soup recipes. These vegetarian soups will leave you feeling satisfied!
Hearty and filling Instant Pot Vegetable Soup is a delicious vegetarian meal that doesn’t compromise on flavor.
MakingInstant Pot Lentil Soupis a quick and easy way to have a healthy, flavorful dinner on your table.
Instant Pot Minestrone Soup is a hearty soup loaded with healthy veggies and beans. We love to serve it with a squeeze of lemon juice and Parmesan cheese.
Instant Pot Broccoli Cheddar Soup is a healthy and delicious vegetable packed soup with cheddar cheese. This Instant Pot soup recipe is creamy, cozy and family-friendly.
This Instant Pot Potato Soup recipe is creamy and loaded with chunks of potato. It will quickly become one of your favorite Instant Pot soup recipes!
Instant Pot Butternut Squash Soup is our favorite creamy fall soup recipe. A personal favorite, this recipe always gets rave reviews!
This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It’s sure to become one of your go-to Instant Pot soup recipes!
Instant Pot Chicken Soup Recipes
A bowl of chicken soup is one of the most comforting foods around. These Instant Pot chicken soup recipes are sure to become fast favorites.
Instant Pot Chicken Noodle Soupis my go-tosoup on chilly days! It’s the ultimate healthy comfort food.
We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! It’s one of our favorite healthy Instant Pot soup recipes. This recipe also includes slow cooker instructions.
Instant Pot Chicken and Dumplings is the perfect made from scratch comfort food dinner.A thick and flavorful chicken soup is topped with tender, pillowy dumplings. Even the dumplings cook in the Instant Pot!
Did you know you can make bone broth in the Instant Pot? This Instant Pot Bone Broth (or chicken stock) can be used in your favorite Instant Pot soup recipes in place of chicken broth.
Instant Pot Beef Soups
The pressure cooking process makes chunks of beef tender in a fraction of the time. These beef soups and stews are hearty and filled with rich flavor.
This Instant Pot Beef Barley Soup is a healthy, flavorful soup filled with tender chunks of beef, vegetables and barley. Leftovers of this comforting soup reheat well for an easy meal later on.
Instant Pot Beef Stew has tender beef and vegetables in a rich, savory gravy. This classic Instant Pot recipe is the ultimate comfort food.
Instant Pot Chili Recipes
A list of Instant Pot soup recipes wouldn’t be complete without a few Instant Pot chili recipes. When it’s cold outside, nothing hits the spot quite like a steaming bowl of chili. These recipes are easy to make and richly flavored. Serve them with cornbread for a satisfying meal.
This Instant Pot Chili is a classic beef chili recipe, made with ground beef, beans and chili seasonings. It’s a hearty, full flavored and warming meal.
Made with white beans, diced green chiles and chicken breasts, this Instant Pot White Chicken Chili is a delicious chili recipe made without tomatoes. Pureeing some of the beans thickens the broth and gives the chili a creamy texture, while keeping the recipe dairy-free.
Looking for a vegetarian chili recipe? This Instant Pot Lentil Chili is one of our favorites. It’s a protein-packed meatless chili recipe that the whole family will enjoy. Everyone can add their favorite toppings to their bowl.
Why You’ll Love Cooking Soup in the Instant Pot
- You can sauté the aromatics (onions, carrots, celery, etc.) right in the Instant Pot using the sauté function.
- If you need to thicken your soup after pressure cooking you can do so right in the Instant Pot using the sauté function.
- Instant Pot cooking is hands-off. You don’t have to watch and stir a pot on the stove.
- The pressure cooking process develops the flavors of your ingredients quickly. It doesn’t take long to cook soup in an Instant Pot, but Instant Pot soups taste as if they had been simmering for hours!
If you’re new to Instant Pot cooking, take a few minutes to read my Instant Pot instructions tutorial. It’s a helpful quick-start guide with everything you need to know to start cooking in your Instant Pot today.
Be sure to also check out these Healthy Instant Pot Recipes. It’s my collection of the best quick, easy and healthy pressure cooker recipes, all in one place! For more chicken dinner ideas, see my collection of Instant Pot Chicken Recipes.
You might also enjoy these 35 Soup Recipes, with recipes for delicious soups ranging from split pea soup to French onion, wild rice and taco soup, plus lots more.
5 from 1 rating
15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup
Servings: 8 servings
Prep Time: 20 minutes mins
Cook Time: 4 minutes mins
Inactive Time: 30 minutes mins
Total Time: 54 minutes mins
This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy!
Print Recipe Leave a Review Pin Recipe
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 6 cups low sodium vegetable broth
- 2 cups chopped Yukon gold potatoes, ½-inch pieces, approximately 2 medium or ½ pound potatoes
- 1 cup chopped green beans
- ¼ cup tomato paste
- 28 ounce can fire roasted crushed tomatoes
- ¾ cup dry short pasta shapes, such as small shells, ditalini or elbow pasta
- 15 ounce can red kidney beans, cannellini beans or Great Northern beans, rinsed and drained
- lemon juice, red pepper flakes or grated Parmesan cheese, optional, for serving
Instructions
Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.
Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.
Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.
Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.
Notes
- You must use a 6 quart or larger Instant Pot for this recipe. The 6 quart pot will be very full, but the soup shouldn’t exceed the max fill line. I do not recommend doubling this recipe as a double recipe will not fit in the Instant Pot.
- Leftover soup may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let the soup cool before storing, and refrigerate the soup within two hours of making it.
Serving: 1.5cups, Calories: 286kcal, Carbohydrates: 50g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Sodium: 1227mg, Potassium: 1075mg, Fiber: 10g, Sugar: 11g, Vitamin A: 4822IU, Vitamin C: 30mg, Calcium: 102mg, Iron: 5mg
Nutrition information is an estimate.
Cuisine: Italian
Course: Main Course, Soup
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