Craving for a warm bowl of soup? Browse through the Eco Eats app and get some amazing instant pot soup recipe recommendations
A hot bowl of soup on a cold winter evening is like a cozy, warm hug. It will not only satisfy your hunger but also provide comfort to your soul. Often it is tough to get out of your bed and go to the kitchen to prepare one. Wouldn’t it be nice to simplify your favorite soup recipes so you can enjoy them all season long?
Well, don’t worry dear readers. We have a solution. Next time you prepare your favorite soup, prepare it in an instant pot. You can cook a pot of soup and then enjoy it for quick lunches or dinners for the next few days. Most soups freeze well, so if you have more leftovers than you can eat in a few days.
Here are some Instant Pot soup recipes that are not just one-pot-wonders but also cook in half the time. So, get your spoons ready!
Instant Pot Soup Recipes
Instant Pot Chicken Noodle Soup
- Turn Instant Pot to Sauté setting and heat oil. Add onion, carrots, and celery and cook, stirring occasionally, for 6-8 minutes. Add garlic and thyme and cook until fragrant.
- Add chicken breasts and season generously with salt and pepper. Add broth and water and close the lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
- When cooking is complete and air has been naturally released from Instant Pot, carefully remove the lid. Use tongs to remove chicken breasts onto a cutting board. Using two forks, shred chicken, then return chicken to pot.
- Add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through.
- Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.
Instant Pot Chicken Tortilla Soup
- Add olive oil to Instant Pot and turn on sauté function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.
- Add diced green chilies, roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth and stir well. Nestle the chicken into the mixture.
- Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.
- Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes. Carefully turn the steam valve to the venting position to release the remaining pressure.
- When the float valve drops down, carefully remove the lid. Remove the chicken and shred.
- Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.
Instant Pot Vegetable Soup
- Set Instant Pot to “Sauté” and add oil, onion, and garlic. Season generously with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add tomato paste and cook, stirring, for 1 minute.
- Add 2 cups chopped cabbage, 2 cups small cauliflower florets, 2 peeled and thinly sliced carrots, 2 thinly sliced celery stalks, 1 chopped red bell pepper, 1 chopped medium zucchini, 1 cup rinsed and drained kidney beans and 1 diced tomato.
- Add 4 cups of low-sodium vegetable broth and stir to combine.
- Lock the lid and set the machine to cook at high pressure for 12 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
- Stir soup and season with salt and pepper.
- Garnish with parsley and a drizzle of olive oil before serving.
Instant Pot Vegan Mushroom Soup
- Set the Instant Pot to Sauté mode. Heat olive oil and add onion, celery and carrots. Sauté the vegetables, stirring occasionally, for 3 to 4 minutes.
- Add the garlic, crimini and shiitake mushrooms, thyme and pepper. Cook until the mushrooms are starting to release their liquid. Stir in the broth and salt.
- Put the lid on, close the steam vent and set to high pressure using the manual setting. Decrease the time to 10 minutes.
- Once the time has expired, carefully release the steam using the quick release valve.
- Transfer half of the soup to the blender, add the coconut milk, hold on the top and blend until almost smooth (leave a little bit of texture), stopping the blender and opening the lid occasionally to release the steam. Transfer the pureed soup to a pot or bowl. Repeat with the second half of the soup.
- If the soup needs to be reheated, return it to the Instant Pot and heat gently over the Sauté mode. Serve hot.
Now, you need not crave for a hot bowl of soup for long. Prepare it using an instant pot in half the time and enjoy it for a few days. And for more food related articles, stay tuned to Eco Eats.
Craving for a warm bowl of soup? Browse through the Eco Eats app and get some amazing instant pot soup recipe recommendations.