18 Hearty Instant Pot Soup Recipes Delicious

Unwrap the joy of effortless cooking with our collection of 18 Hearty Instant Pot Soup Recipes! Perfect for those chilly evenings or when you’re craving something comforting yet quick, these soups are a game-changer for busy home cooks. Dive into a world of flavors that promise to warm your heart and simplify your dinner routine. Keep reading to discover your next favorite bowl of comfort!

Creamy Tomato Basil Soup

Whip up this Creamy Tomato Basil Soup in no time—it’s the ultimate comfort food with a fresh twist. Perfect for those lazy evenings when you crave something hearty yet effortless.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best, no shortcuts here)
• 28 oz canned whole tomatoes (San Marzano if you can find them)
• 1 cup vegetable broth (homemade or low-sodium store-bought)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp sugar (to balance the acidity)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes—stir occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Pour in canned tomatoes with their juice, breaking them up with a spoon as they cook.
5. Add vegetable broth, sugar, and a pinch of salt and pepper. Bring to a simmer.
6. Reduce heat to low and let it bubble gently for 20 minutes—this melds the flavors beautifully.
7. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
8. Stir in heavy cream and chopped basil, then heat through for 2 minutes—avoid boiling to keep the cream from separating.
9. Season with more salt and pepper if needed, then serve hot.

Mmm, the soup is velvety with a bright tomato tang and a hint of basil freshness. Try dunking a grilled cheese sandwich or topping with croutons for extra crunch.

Instant Pot Chicken Noodle Soup

Whip up comfort in minutes with this Instant Pot Chicken Noodle Soup—your go-to for cozy vibes and zero fuss.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 cup diced onions (yellow ones bring the sweetness)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1 cup sliced carrots (rainbow carrots for a pop of color)
• 1 cup sliced celery (the crunchier, the better)
• 1 lb boneless, skinless chicken thighs (more flavor, less dryness)
• 6 cups chicken broth (homemade if you’ve got it)
• 2 cups egg noodles (wide ones hold up best)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Add onions and garlic, sauté for 3 minutes until fragrant—don’t let them brown!
3. Toss in carrots and celery, stir for another 2 minutes to soften slightly.
4. Place chicken thighs on top of the veggies, pour in chicken broth, and sprinkle thyme.
5. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Quick release when done.
6. Remove chicken, shred with two forks, and return to the pot.
7. Stir in egg noodles, set to ‘Sauté’ again, and cook for 5 minutes until noodles are tender.
8. Season with salt and pepper, give it a final stir, and serve hot.

Velvety broth hugs every noodle, with chicken so tender it falls apart at a glance. Serve with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Beef and Barley Soup

Perfect for those chilly evenings, this Beef and Barley Soup packs a punch with its hearty flavors and comforting warmth. Dive into a bowl that’s both nourishing and utterly delicious.

Ingredients

• 1 lb beef chuck, cubed (go for grass-fed for that extra flavor)
• 1 cup pearl barley (rinsed, because no one likes gritty soup)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, diced (yellow for sweetness)
• 2 carrots, chopped (keep the peel for nutrients)
• 2 celery stalks, sliced (the crunchier, the better)
• 4 cloves garlic, minced (fresh is best)
• 6 cups beef broth (homemade if you’ve got it)
• 1 tsp thyme (dried works, but fresh is divine)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear beef cubes until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Add onion, carrots, and celery. Sauté until veggies soften, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in garlic and thyme, cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Pour in beef broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until barley is tender.
5. Season with salt and pepper. Simmer uncovered for another 10 minutes to thicken the soup slightly.

You’ll love the tender beef, chewy barley, and rich broth in every spoonful. Serve it with a crusty bread for dipping, or top with fresh parsley for a pop of color.

Lentil Soup with Spinach

Kickstart your meal prep with this hearty lentil soup that’s packed with greens and goodness—no fluff, just flavor.

Ingredients

• 1 cup dried green lentils (they hold shape better than red)
• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 medium onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (fresh only, please)
• 4 cups vegetable broth (low-sodium to control salt)
• 2 cups fresh spinach (baby spinach is tender)
• 1 tsp cumin (toasted and ground for max aroma)
• Salt and pepper (measure with your heart, but start with 1/2 tsp salt)

Instructions

1. Rinse lentils under cold water until it runs clear—no one likes gritty soup.
2. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
3. Add onion and garlic, sauté until translucent, 3-4 minutes—don’t let garlic burn.
4. Stir in lentils and cumin, toast for 1 minute to unlock flavors.
5. Pour in vegetable broth, bring to a boil, then simmer uncovered for 20 minutes—lentils should be tender but not mushy.
6. Fold in spinach until just wilted, about 1 minute—overcooking turns it slimy.
7. Season with salt and pepper, give it a taste and adjust if needed.

Just like that, you’ve got a soup with creamy lentils and vibrant spinach. Serve with a drizzle of olive oil or a squeeze of lemon for a bright finish.

Instant Pot Minestrone Soup

Let’s ditch the canned stuff—this Instant Pot Minestrone Soup is your weeknight hero, packed with fresh vibes and zero fuss.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 carrots, chopped (keep ’em chunky for texture)
• 2 celery stalks, sliced (the crunch is key)
• 3 garlic cloves, minced (fresh only, please)
• 1 (14.5 oz) can diced tomatoes (I swear by San Marzano)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 tsp red pepper flakes (adjust if you’re spice-shy)
• 1 (15 oz) can kidney beans, drained (rinsed well to avoid bloat)
• 1 cup ditalini pasta (or any small pasta you love)
• 2 cups fresh spinach (toss it in last minute for bright color)
• Salt and pepper (don’t skimp—layer the seasoning)
• Parmesan rind (optional, but it’s a game-changer)
• Fresh basil for garnish (tear, don’t chop, to keep it fragrant)

Instructions

1. Hit the Sauté function on your Instant Pot. Add olive oil, onion, carrots, and celery. Cook 5 minutes until veggies soften.
2. Stir in garlic, cook 30 seconds until fragrant—don’t let it burn!
3. Add tomatoes, broth, oregano, red pepper flakes, and that Parmesan rind if using. Lock lid, set to Manual High Pressure for 5 minutes.
4. Quick release, then stir in beans and pasta. Set to Sauté again, cook 8 minutes until pasta’s al dente.
5. Kill the heat, fold in spinach until wilted. Taste, adjust salt and pepper.
6. Fish out the Parmesan rind, ladle into bowls, top with basil. Serve with crusty bread for dipping.

Velvety broth hugs each bite, with pops of bean and pasta. Try a drizzle of chili oil on top for a spicy kick—trust me.

Butternut Squash Soup

Elevate your cozy game with this silky butternut squash soup—creamy, dreamy, and packed with flavor.

Ingredients

• 1 large butternut squash, peeled and cubed (about 4 cups)—trust me, fresh beats canned every time.
• 2 tbsp extra virgin olive oil—my kitchen staple for that rich, fruity depth.
• 1 medium onion, diced (yellow for sweetness, white for sharpness—your call).
• 3 cloves garlic, minced (more if you’re a garlic fiend like me).
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought).
• 1/2 cup heavy cream (for that luxurious texture—sub coconut milk for a vegan twist).
• 1 tsp salt (start here, adjust later).
• 1/2 tsp black pepper (freshly ground, please).
• 1/2 tsp nutmeg (secret weapon for warmth).

Instructions

1. Preheat your oven to 400°F—roasting is key for depth of flavor.
2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25 minutes until edges caramelize.
3. In a large pot, heat remaining olive oil over medium. Sauté onion until translucent, about 5 minutes. Add garlic; cook 1 minute until fragrant.
4. Add roasted squash and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes to meld flavors.
5. Blend until smooth—immersion blender for ease, or carefully in batches with a stand blender.
6. Stir in heavy cream and nutmeg. Heat through but don’t boil—you want it creamy, not curdled.
7. Season to taste. Tip: A dash of maple syrup can balance the earthiness beautifully.

This soup is velvety with a hint of sweetness and spice. Try topping with crispy sage or toasted pumpkin seeds for crunch. The flavor deepens overnight—make it ahead for stress-free hosting.

Split Pea Soup with Ham

Transform your leftover ham into a creamy, dreamy split pea soup that’s packed with flavor and ready in no time.

Ingredients

• 1 lb dried green split peas (no need to soak, trust me)
• 1 large onion, diced (yellow for sweetness)
• 2 carrots, chopped (go for chunky pieces)
• 2 celery stalks, sliced (leaves included for extra flavor)
• 3 garlic cloves, minced (fresh is best)
• 1 lb ham, diced (use that leftover holiday ham)
• 6 cups chicken broth (homemade if you’ve got it)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 tsp smoked paprika (for that smoky depth)
• Salt and pepper (season as you go)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook for 5 mins until veggies soften.
3. Stir in garlic and smoked paprika, cook for 1 min until fragrant.
4. Toss in ham and split peas, give it a good stir to combine.
5. Pour in chicken broth, bring to a boil. Tip: Skim off any foam for a clearer soup.
6. Reduce heat to low, cover, and simmer for 45 mins. Stir occasionally.
7. After 45 mins, check peas for tenderness. They should be mushy. Tip: If too thick, add more broth.
8. Season with salt and pepper. Tip: Taste as you go, ham can be salty.
9. Blend half the soup for creaminess or leave chunky for texture.

This soup is a cozy hug in a bowl—creamy with a smoky ham punch. Serve with crusty bread or a dollop of sour cream for extra richness.

Instant Pot Pho

Aromatic and bold, this Instant Pot Pho turns a classic into a quick weeknight win. Grab your chopsticks—let’s dive in.

Ingredients

• 1 tbsp avocado oil (my kitchen staple for high-heat cooking)
• 1 yellow onion, halved (keep the skin for extra color)
• 3 star anise pods (the secret to that signature pho aroma)
• 1 cinnamon stick (just one—it’s potent!)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1 lb flank steak, thinly sliced (freeze for 15 mins for easier slicing)
• 8 oz rice noodles (soak in hot water for 10 mins to save time)
• 2 green onions, chopped (for that fresh crunch)
• 1 cup bean sprouts (rinse well—they’re crunchy little gems)
• 1 lime, wedged (squeeze right before serving for zing)
• Thai basil and cilantro (tear, don’t chop, for maximum flavor)

Instructions

1. Set your Instant Pot to Sauté and heat the avocado oil for 2 mins until shimmering.
2. Add the onion halves, cut side down, and sear for 3 mins until charred—this deepens the broth’s flavor.
3. Toss in the star anise and cinnamon stick, stirring for 30 secs until fragrant (tip: don’t skip this bloom step!).
4. Pour in the beef broth, secure the lid, and cook on High Pressure for 15 mins.
5. Quick-release the pressure, then strain the broth into a bowl (tip: press the solids to extract every drop of flavor).
6. Return the broth to the pot, add the flank steak, and set to Sauté for 2 mins—just until the beef turns pink (tip: slice against the grain for tenderness).
7. Divide the rice noodles among bowls, ladle the hot broth and beef over, and top with green onions, bean sprouts, lime, Thai basil, and cilantro.

Kick back with a bowl of this pho—the broth is rich, the noodles slurp-worthy, and the herbs bright. Try dunking a fried egg on top for a next-level twist.

Thai Coconut Soup

Elevate your soup game with this creamy, dreamy Thai Coconut Soup that’s bursting with flavor and ready in a flash.

Ingredients

• 1 tbsp coconut oil (the secret to that rich base)
• 1 cup sliced mushrooms (baby bellas add a meaty bite)
• 2 cloves garlic, minced (fresh is best, no exceptions)
• 1 tbsp grated ginger (peel it with a spoon for zero waste)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 can (13.5 oz) coconut milk (full fat for maximum creaminess)
• 1 tbsp fish sauce (don’t skip—it’s the umami bomb)
• 1 tsp sugar (just a pinch to balance the heat)
• 1 lime, juiced (roll it first to get every last drop)
• 1 cup shredded chicken (leftover rotisserie works wonders)
• Fresh cilantro and sliced jalapeños for garnish (because we eat with our eyes first)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add mushrooms, sauté until golden, about 5 minutes—don’t crowd the pan!
3. Toss in garlic and ginger, stir for 30 seconds until fragrant (tip: keep stirring to avoid burning).
4. Pour in chicken broth, bring to a gentle boil, then simmer for 10 minutes to meld flavors.
5. Whisk in coconut milk, fish sauce, and sugar, simmer for another 5 minutes (tip: taste and adjust seasoning now).
6. Add shredded chicken and lime juice, heat through for 2 minutes (tip: chicken should be warm but not overcooked).
7. Ladle into bowls, top with cilantro and jalapeños for that fresh crunch.

Here’s the deal: silky broth hugs tender chicken, while lime and fish sauce punch up the brightness. Serve it over steamed jasmine rice for the ultimate comfort bowl.

Instant Pot Corn Chowder

Craving something creamy, comforting, and crazy easy? This Instant Pot Corn Chowder is your weeknight hero—ready in a flash and packed with sweet corn goodness.

Ingredients

• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• 1 medium onion, diced (yellow for sweetness, white for sharpness—your call)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there with the jarred stuff)
• 4 cups fresh or frozen corn kernels (summer sweet or freezer aisle—no judgment here)
• 1 large potato, peeled and diced into 1/2-inch cubes (russets are my go-to for that fluffy texture)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 cup heavy cream (because we’re not skimping on the good stuff)
• 1 tsp salt (start here, then adjust—you do you)
• 1/2 tsp black pepper (freshly ground if you’ve got it)
• 1/2 tsp smoked paprika (for that sneaky depth of flavor)

Instructions

1. Hit the sauté function on your Instant Pot. Melt the butter until it’s just foamy—about 2 minutes.
2. Toss in the onion and garlic. Sauté until they’re soft and smell amazing—about 3 minutes. Tip: Don’t rush this step; it’s the flavor foundation.
3. Add the corn, potato, chicken broth, salt, pepper, and smoked paprika. Stir to combine.
4. Lock the lid, set the valve to sealing, and pressure cook on high for 5 minutes. Tip: Natural release for 10 minutes, then quick release the rest—keeps the potatoes perfect.
5. Carefully remove the lid. Stir in the heavy cream. Tip: For extra creaminess, blend half the soup before adding the cream.
6. Give it a taste. Need more salt? More pepper? Now’s the time.

Ladle this velvety chowder into bowls and watch it disappear. The sweet corn and smoky paprika play off each other beautifully, while the potatoes add just the right amount of heartiness. Serve with crusty bread for dipping or top with crispy bacon bits for a salty crunch.

Broccoli Cheddar Soup

Forget everything you know about boring soups—this Broccoli Cheddar Soup is a creamy, dreamy bowl of comfort that’ll have you hooked at first spoonful.

Ingredients

• 4 tbsp unsalted butter (I always use Kerrygold for that rich flavor)
• 1 medium onion, diced (yellow onions are my go-to for sweetness)
• 2 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1/4 cup all-purpose flour (helps thicken the soup perfectly)
• 2 cups whole milk (for extra creaminess, 2% works in a pinch)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 lb broccoli florets (fresh and crisp, please)
• 1 large carrot, shredded (adds a pop of color and sweetness)
• 2 cups sharp cheddar cheese, shredded (the sharper, the better in my book)
• 1/2 tsp salt (adjust to your liking, but don’t skimp)
• 1/4 tsp black pepper (freshly ground for that kick)

Instructions

1. Melt the butter in a large pot over medium heat until it’s just bubbling—don’t let it brown.
2. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally to prevent burning.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant—this is where the magic starts.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
5. Slowly pour in the milk and chicken broth, whisking continuously to avoid lumps.
6. Bring the mixture to a gentle simmer, then add the broccoli florets and shredded carrot.
7. Cook for 10-12 minutes until the broccoli is tender but still bright green—overcooking is the enemy here.
8. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
9. Season with salt and pepper, then give it a final stir and remove from heat.

Serve this luscious soup with a sprinkle of extra cheddar on top and a side of crusty bread for dipping. The texture is velvety smooth with just the right amount of crunch from the broccoli, and the flavor? Pure cheesy bliss.

Instant Pot Mushroom Soup

Forget slaving over the stove—this Instant Pot Mushroom Soup is your ticket to creamy, dreamy comfort in minutes.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 lb cremini mushrooms, sliced (baby bellas work too)
• 1 medium yellow onion, diced (the sweeter, the better)
• 3 garlic cloves, minced (fresh is best, no jarred stuff)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium)
• 1 cup heavy cream (for that luxurious texture)
• 1 tsp thyme (dried or fresh, but fresh is *chef’s kiss*)
• Salt and pepper (to your heart’s content)

Instructions

1. Hit the sauté function on your Instant Pot. Add olive oil and let it heat until shimmering—about 2 minutes.
2. Toss in onions and mushrooms. Sauté until onions are translucent and mushrooms have browned, roughly 5 minutes. Tip: Don’t overcrowd the pot; work in batches if needed.
3. Stir in garlic and thyme, cooking until fragrant—about 30 seconds. Tip: Garlic burns fast, so keep the party moving.
4. Pour in vegetable broth, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold.
5. Secure the lid, set to manual high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release the rest.
6. Blend the soup until smooth using an immersion blender. Stir in heavy cream, then season with salt and pepper.

Velvety smooth with a deep, earthy flavor, this soup is a bowl of comfort. Serve it with a drizzle of truffle oil or a handful of crispy croutons for that extra oomph.

French Onion Soup

Dig into this classic with a twist—French Onion Soup that’s all about deep flavors and that iconic cheesy top. Perfect for those chilly evenings or when you’re craving something seriously comforting.

Ingredients

• 4 large yellow onions, thinly sliced (the thinner, the better for caramelization)
• 3 tbsp unsalted butter (I swear by European-style for richer flavor)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp sugar (helps those onions caramelize like a dream)
• 1/2 cup dry white wine (a splash of Chardonnay works wonders)
• 6 cups beef stock (homemade if you’ve got it, but no shame in store-bought)
• 1 tsp Worcestershire sauce (my secret umami booster)
• 1 bay leaf (don’t skip—it’s the backbone of flavor)
• Salt and freshly ground black pepper (to season, but be generous)
• 4 slices of baguette, toasted (stale bread is actually perfect here)
• 2 cups grated Gruyère cheese (the meltier, the better)

Instructions

1. Melt butter with olive oil in a large pot over medium heat. Tip: This combo prevents the butter from burning.
2. Add onions and sugar, stirring occasionally for 40 minutes until deeply caramelized. Tip: Low and slow is the key—no rushing this step.
3. Pour in white wine, scraping up any browned bits. Let it simmer for 3 minutes until slightly reduced.
4. Add beef stock, Worcestershire sauce, bay leaf, salt, and pepper. Bring to a boil, then simmer for 30 minutes. Tip: Skim off any foam for a clearer soup.
5. Preheat your broiler to 450°F. Ladle soup into oven-safe bowls, top with a baguette slice, and cover with Gruyère.
6. Broil for 3-5 minutes until cheese is bubbly and golden. Watch closely to avoid burning.

This soup is a masterpiece of sweet, savory, and cheesy. Serve it straight from the broiler for that dramatic, stretchy cheese pull everyone loves.

Instant Pot Clam Chowder

Dig into this creamy, dreamy Instant Pot Clam Chowder that’s ready in a flash—no fancy skills needed. Just dump, set, and savor.

Ingredients

• 2 cups chopped clams (I love the briny punch of fresh clams, but canned works in a pinch)
• 4 slices bacon, chopped (because everything’s better with bacon)
• 1 large onion, diced (yellow’s my go-to for sweetness)
• 3 cloves garlic, minced (fresh only—no jarred stuff here)
• 3 cups chicken broth (homemade if you’ve got it, but boxed is fine)
• 2 cups diced potatoes (Yukon Golds for their buttery texture)
• 1 cup heavy cream (room temp blends smoother)
• 2 tbsp butter (salted for that extra flavor kick)
• 1 tbsp all-purpose flour (for thickening—gluten-free works too)
• 1 tsp thyme (dried is fine, but fresh thyme leaves are next-level)
• Salt and pepper (to taste, but don’t skimp—season as you go)

Instructions

1. Set your Instant Pot to ‘Sauté’ and cook the bacon until crispy, about 5 minutes. Remove and set aside, leaving the drippings.
2. Add butter to the pot, then sauté onions and garlic until soft, about 3 minutes. Tip: Don’t rush this—flavor builds here.
3. Sprinkle in flour, stirring constantly for 1 minute to make a roux. This thickens your chowder beautifully.
4. Pour in chicken broth, scraping up any bits stuck to the bottom. Those bits are flavor gold.
5. Add potatoes, thyme, and half the bacon. Secure the lid, set to ‘Manual’ high pressure for 5 minutes.
6. Once done, quick release the pressure. Stir in clams and cream, then let sit for 2 minutes to warm through. Tip: Overcooking clams turns them rubbery—just heat gently.
7. Season with salt and pepper, then serve topped with remaining bacon. Tip: A dash of hot sauce adds a nice kick.

Just like that, you’ve got a bowl of rich, velvety chowder with tender clams and smoky bacon. Try it with crusty sourdough for dipping—absolute heaven.

Vegetable Beef Soup

Let’s dive into a bowl of comfort that’s been simmering to perfection. This Vegetable Beef Soup is your weeknight hero, packed with flavor and ready in a flash.

Ingredients

• 1 lb beef chuck, cubed (go for grass-fed for that extra flavor punch)
• 2 tbsp extra virgin olive oil (my kitchen staple for richness)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 3 carrots, sliced (keep them chunky for texture)
• 3 celery stalks, chopped (the crunchier, the better)
• 4 garlic cloves, minced (fresh is best, no compromises)
• 6 cups beef broth (homemade if you’ve got it, but store-bought works)
• 1 can (14.5 oz) diced tomatoes (I love the fire-roasted kind for a smoky twist)
• 2 bay leaves (trust me, they make a difference)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• Salt and pepper (season as you go, but start with 1 tsp salt and 1/2 tsp pepper)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Toss in onions, carrots, and celery, sautéing until slightly softened, 5 minutes.
4. Stir in garlic, cooking until fragrant, about 30 seconds. Tip: Garlic burns fast, keep it moving.
5. Pour in beef broth and diced tomatoes, then add bay leaves and thyme.
6. Bring to a boil, then reduce heat to low, simmering uncovered for 45 minutes. Tip: Skim off any foam for a clearer broth.
7. Season with salt and pepper, then remove bay leaves before serving.

Velvety broth hugs tender beef and veggies in every spoonful. Serve it with crusty bread for dipping, or over a scoop of mashed potatoes for the ultimate comfort meal.

Instant Pot Tortilla Soup

Spice up your dinner routine with this Instant Pot Tortilla Soup—quick, flavorful, and downright addictive. Skip the takeout and dive into a bowl of comfort that’s ready in a flash.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 medium onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best here)
• 1 jalapeño, seeded and diced (adjust for heat)
• 1 tsp ground cumin (toast it for extra aroma)
• 1 tsp chili powder (I like it smoky)
• 1 can (15 oz) black beans, drained and rinsed (for that hearty texture)
• 1 can (15 oz) diced tomatoes (fire-roasted add depth)
• 4 cups chicken broth (homemade if you’ve got it)
• 2 cups shredded cooked chicken (leftovers work great)
• 1 cup frozen corn (no need to thaw)
• Salt to taste (start with 1/2 tsp)
• For serving: avocado slices, shredded cheese, lime wedges, and crispy tortilla strips

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the onion, garlic, and jalapeño. Sauté for 3 minutes until soft.
3. Stir in the cumin and chili powder; cook for 30 seconds to bloom the spices.
4. Pour in the black beans, tomatoes, chicken broth, and add the chicken. Secure the lid.
5. Cook on high pressure for 10 minutes, then quick release.
6. Stir in the corn and let sit for 2 minutes to warm through.
7. Season with salt, taste, and adjust if needed.

Creamy avocado and a squeeze of lime brighten each spoonful. Serve with a mountain of tortilla strips for that perfect crunch.

Chicken and Rice Soup

Absolutely nothing beats the comfort of a steaming bowl of chicken and rice soup—**hearty**, **flavorful**, and **just what you need** to turn a blah day around.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 medium onion, diced (the sharper, the better for depth)
• 2 carrots, peeled and sliced into coins (adds a sweet crunch)
• 2 celery stalks, chopped (for that essential earthy note)
• 3 garlic cloves, minced (because more is always better)
• 1 lb chicken breast, cubed (I go for organic when I can)
• 6 cups chicken broth (homemade if you’ve got it, but no shame in store-bought)
• 1 cup long-grain white rice (the fluffier, the better)
• 1 tsp salt (start here, adjust later)
• 1/2 tsp black pepper (freshly ground, please)
• 1 bay leaf (the secret whisper of flavor)
• 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. **Add** onion, carrots, and celery. Sauté until the onions are translucent—about 5 minutes.
3. **Stir in** garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. **Toss in** chicken cubes, cooking until they’re no longer pink on the outside—about 3 minutes.
5. **Pour in** chicken broth, then **add** rice, salt, pepper, and bay leaf. Tip: Rinse your rice first to avoid a gummy texture.
6. **Bring** to a boil, then **reduce** heat to low. Cover and simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to stir too much—it breaks the rice.
7. **Remove** the bay leaf, **stir in** fresh parsley, and let it sit for 5 minutes off the heat.

Creamy rice, tender chicken, and a broth that’s got layers of flavor—this soup’s a hug in a bowl. Serve it with a squeeze of lemon or a sprinkle of parmesan to take it next level.

Instant Pot Potato Soup

Kick off your cozy night with this creamy, dreamy Instant Pot Potato Soup—ready in a flash and packed with comfort.

Ingredients

• 4 cups diced Yukon Gold potatoes (their buttery texture is unbeatable)
• 1 cup diced yellow onion (the sweet kind works wonders here)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 4 cups chicken broth (homemade if you’ve got it, but boxed is fine)
• 1 cup heavy cream (for that luxurious finish)
• 2 tbsp unsalted butter (I always go for the good stuff)
• 1 tsp salt (adjust as you go, but start here)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 tsp dried thyme (it’s the secret handshake of this soup)

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the butter until it’s just bubbling.
2. Toss in the onions and garlic, sautéing until they’re soft and fragrant—about 3 minutes.
3. Add the potatoes, broth, salt, pepper, and thyme. Stir to combine.
4. Lock the lid, set to ‘Manual’ high pressure for 10 minutes. Quick release when done.
5. Carefully blend half the soup directly in the pot for creaminess, leaving some chunks for texture.
6. Stir in the heavy cream until fully incorporated and heated through—about 2 minutes on ‘Sauté’.

Ladle this velvety soup into bowls and watch it disappear. The Yukon Golds give it a rich, almost cheesy depth, while the cream adds a silky finish. Try topping with crispy bacon or sharp cheddar for an extra punch.

Conclusion

Variety is the spice of life, and our roundup of 18 Hearty Instant Pot Soup Recipes delivers just that! From comforting classics to innovative new flavors, there’s something for every taste and occasion. We’d love to hear which recipes warmed your heart and home—drop a comment below with your favorites. Don’t forget to share the love (and this article) on Pinterest for fellow soup enthusiasts to enjoy!

Bella Bacinos