I’ve attached a video for every recipe below from my favorite home cooks.

Instant Pot soups are perfect for busy weeknights when you want a warm, comforting meal without spending hours in the kitchen. These recipes are quick, easy, and packed with flavor. You can make delicious soups in your Instant Pot in just a fraction of the time it takes on the stovetop.
From creamy chicken and wild rice to hearty beef stew, there’s a soup for every taste. You’ll find options with vegetables, chicken, pork, and beef. Many recipes let you customize the ingredients to suit your preferences. Get ready to explore a world of tasty soups that will warm you up on chilly nights!
Instant Pot Chicken Noodle Soup
Ingredients:
- 1 lb chicken breasts
- 6 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
Instructions:
Set your Instant Pot to sauté. Add oil and cook onions, carrots, and celery for 5 minutes.
Add garlic, thyme, and bay leaf. Stir for 30 seconds.
Add chicken, broth, salt, and pepper. Close the lid and cook on high pressure for 10 minutes.
Do a quick release after 10 minutes of natural release.
Remove chicken, shred it, and return to the pot.
Add noodles and set to sauté. Cook for 6-8 minutes until noodles are tender.
Taste and adjust seasoning if needed. Serve hot and enjoy your comforting soup!
Instant Pot Potato Soup
Ingredients:
- 4 large potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: bacon bits, shredded cheese, green onions for topping
Instructions:
Turn on your Instant Pot and select Sauté mode. Melt butter and cook onions until soft.
Add garlic and cook for 30 seconds. Pour in a bit of broth to deglaze the pot.
Add potatoes, carrots, remaining broth, and seasonings. Stir well.
Close the lid and set valve to Sealing. Cook on High Pressure for 8 minutes.
When done, let pressure release naturally for 10 minutes, then quick release remaining pressure.
Open the lid and mash some potatoes to thicken the soup. Stir in half-and-half.
Serve hot with your favorite toppings. Enjoy your creamy potato soup!
Instant Pot Vegetable Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 potatoes, cubed
- 1 cup chopped kale
- Salt and pepper to taste
Instructions:
Set your Instant Pot to sauté mode. Add oil and cook onion, carrots, and celery for 2 minutes.
Add garlic and cook for 30 seconds. Turn off sauté mode.
Add broth, tomatoes, and potatoes. Close the lid and set to high pressure for 3 minutes.
Quick release the pressure. Stir in kale and let it wilt for 1-2 minutes.
Season with salt and pepper. Serve hot and enjoy your homemade soup!
Instant Pot French Onion Soup
Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 1 teaspoon brown sugar
- 4 cups beef broth
- 1/2 cup red wine
- 2 tablespoons flour
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- French baguette slices
- Gruyère cheese, grated
Instructions:
Set your Instant Pot to sauté. Melt the butter and add sliced onions and brown sugar.
Cook onions for 5 minutes, stirring occasionally.
Add thyme and bay leaf. Cook for 15 more minutes until onions are golden.
Mix wine and flour in a small bowl. Add to the pot and stir for 1-2 minutes.
Pour in beef broth. Close the lid and set to Manual for 15 minutes.
Quick release the pressure when done. Remove bay leaf and thyme sprigs.
Ladle soup into oven-safe bowls. Top with baguette slices and Gruyère cheese.
Broil in the oven for 6-8 minutes until cheese is melted and golden.
Enjoy your homemade French onion soup!
Instant Pot Chili
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans kidney beans, drained
- 1 can diced tomatoes
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
Set your Instant Pot to sauté mode. Brown the ground beef, then add onions and garlic. Cook until onions soften.
Add beans, tomatoes, broth, and spices. Stir well.
Close the lid and set to high pressure for 15 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Stir and taste. Adjust seasoning if needed.
Your chili is ready to serve! Top with cheese, sour cream, or green onions if you like.
Instant Pot Lentil Soup
Ingredients:
- 1 cup green lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Set your Instant Pot to sauté mode. Add olive oil and cook onions, carrots, and celery for 3-4 minutes.
Stir in garlic, cumin, and thyme. Cook for another minute.
Add lentils, broth, and tomatoes. Mix well.
Close the lid and set to high pressure for 15 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Season with salt and pepper. Serve hot and enjoy!
Instant Pot Minestrone
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 can kidney beans, drained
- 1 cup small pasta shells
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions:
Set your Instant Pot to sauté mode. Add oil and cook onion, carrots, and celery for 5 minutes.
Stir in garlic and cook for 30 seconds.
Add tomatoes, broth, and beans. Lock the lid and cook on high pressure for 5 minutes.
Quick release the pressure. Add pasta and cook on sauté mode for 8-10 minutes.
Stir in kale or spinach until wilted.
Season with salt and pepper.
Serve hot with Parmesan on top.
Instant Pot Tomato Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups fresh tomatoes, chopped
- 2 cups vegetable broth
- 1 tbsp honey
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions:
Turn on your Instant Pot’s Sauté function. Add olive oil and onions, cooking for 5 minutes until soft.
Add garlic and cook for 30 seconds. Cancel Sauté mode.
Add tomatoes, broth, honey, salt, and pepper. Stir well.
Close the lid and set valve to Sealing. Cook on High Pressure for 15 minutes.
Let pressure release naturally for 15 minutes, then quick release remaining pressure.
Blend soup until smooth using an immersion blender.
Taste and adjust seasoning. Serve hot with fresh basil if desired.
Instant Pot Clam Chowder
Ingredients:
- 2 cans chopped clams with juice
- 2 cups diced potatoes
- 1 cup diced onions
- 1/2 cup diced celery
- 2 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Turn on your Instant Pot and select “Sauté” mode. Melt the butter and cook onions and celery until soft.
Add flour and stir for 1 minute to make a roux.
Pour in chicken broth, clam juice, and potatoes. Lock the lid and set to high pressure for 5 minutes.
When done, do a quick release. Open the lid and stir in clams and cream.
Select “Sauté” again and simmer for 2-3 minutes until hot.
Add salt and pepper to taste. Serve and enjoy your creamy clam chowder!
Instant Pot Beef Stew
Ingredients:
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional)
Instructions:
Set your Instant Pot to Sauté mode. Add olive oil and brown the beef in batches. Remove and set aside.
Add onions and garlic to the pot. Cook for 2-3 minutes until softened.
Return beef to the pot. Add carrots, potatoes, celery, broth, tomatoes, tomato paste, and herbs. Stir to combine.
Close the lid and set to Manual/Pressure Cook for 35 minutes.
When done, let the pressure release naturally for 10 minutes, then do a quick release.
If you want a thicker stew, mix cornstarch with a little water and stir it in. Use Sauté mode to simmer until thickened.
Season with salt and pepper to taste. Serve hot and enjoy your hearty beef stew!
Instant Pot Creamy Chicken And Wild Rice Soup
Ingredients:
- 1 lb boneless chicken breast, cubed
- 1 cup wild rice
- 4 cups chicken broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
Instructions:
Set your Instant Pot to sauté. Add butter and brown the chicken for 5 minutes.
Add onions, carrots, celery, and garlic. Cook for 2 minutes.
Stir in wild rice, chicken broth, thyme, salt, and pepper.
Close the lid and set to high pressure for 5 minutes.
Let pressure release naturally for 5 minutes, then quick release.
Open the lid and stir in heavy cream.
Serve hot and enjoy your creamy chicken and wild rice soup!
Instant Pot Taco Soup
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 packet ranch seasoning
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes with green chiles
- 1 can tomato sauce
- 2 cups beef broth
Instructions:
Set your Instant Pot to sauté mode. Brown the ground beef and drain excess fat.
Add taco and ranch seasonings to the beef. Stir well.
Pour in black beans, corn, diced tomatoes, tomato sauce, and beef broth.
Close the lid and set to high pressure for 10 minutes.
When done, do a quick release of pressure.
Stir and serve hot with your favorite toppings like cheese, sour cream, or tortilla chips.
Instant Pot Butternut Squash Soup
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 carrots, chopped
- 1 apple, cored and diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 tsp sage
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions:
Add all ingredients to your Instant Pot.
Close the lid and set valve to sealing position.
Cook on high pressure for 8 minutes.
Let pressure release naturally for 12 minutes, then quick release remaining pressure.
Blend soup until smooth using an immersion blender.
Taste and adjust seasonings if needed.
Serve hot and enjoy your comforting butternut squash soup!
Instant Pot Chicken Tortilla Soup
Ingredients:
- 1 lb boneless chicken breasts
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 can corn, drained
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: tortilla strips, avocado, cheese, sour cream
Instructions:
Add all ingredients except toppings to your Instant Pot. Stir to combine.
Close the lid and set valve to sealing. Cook on high pressure for 10 minutes.
When done, let pressure release naturally for 10 minutes, then quick release remaining pressure.
Remove chicken and shred with two forks. Return to pot and stir.
Serve hot with your favorite toppings. Enjoy your tasty soup!
Instant Pot Sweet Potato Soup
Ingredients:
- 2 lbs sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 4 cups chicken or vegetable broth
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Optional: 1/2 cup heavy cream
Instructions:
Add all ingredients except cream to your Instant Pot.
Close the lid and set valve to sealing position.
Cook on high pressure for 10 minutes.
Let pressure release naturally for 5 minutes, then quick release.
Blend soup until smooth using an immersion blender.
Stir in cream if desired. Taste and adjust seasonings.
Serve hot with your favorite toppings.
Instant Pot Split Pea Soup
Ingredients:
- 1 lb green split peas
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 1 ham bone or smoked pork hock
- 6 cups chicken broth
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Set your Instant Pot to sauté mode. Add olive oil and cook onions, celery, and carrots for 3 minutes.
Add garlic and thyme. Cook for another minute.
Pour in broth and scrape the bottom of the pot to remove any stuck bits.
Add split peas, ham bone, salt, and pepper. Stir to combine.
Close the lid and set valve to sealing. Cook on high pressure for 15 minutes.
Let pressure release naturally for 15 minutes, then do a quick release.
Remove ham bone, shred any meat, and return to the pot.
Stir the soup and serve hot.
Instant Pot Corn Chowder
Ingredients:
- 6 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, cubed
- 4 cups corn kernels
- 4 cups vegetable stock
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup shredded cheddar cheese
Instructions:
Set your Instant Pot to sauté mode. Cook bacon until crispy. Remove and set aside.
Add onion and garlic to the pot. Cook until soft, about 2-3 minutes.
Add potatoes, corn, stock, thyme, salt, and pepper. Close lid and set to high pressure for 15 minutes.
Quick release pressure when done. Open lid and discard any bay leaves if used.
In a small bowl, mix half-and-half and cornstarch. Stir into the soup.
Set pot back to sauté mode. Cook for 2-3 minutes until slightly thickened.
Stir in cheese and bacon. Serve hot and enjoy your creamy corn chowder!
Instant Pot Beef & Barley Soup
Ingredients:
- 1 pound beef stew meat, cubed
- 1 cup pearl barley
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
Set your Instant Pot to sauté mode. Add oil and brown the beef cubes.
Remove beef and set aside. Add onions, carrots, celery, and mushrooms. Cook for 3-5 minutes.
Add beef back to the pot. Stir in barley, broth, tomato paste, thyme, salt, and pepper.
Close the lid and set to high pressure for 20 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Stir and serve your delicious beef and barley soup!
Instant Pot Mushroom & Wild Rice Soup
Ingredients:
- 1 cup wild rice blend
- 8 oz sliced mushrooms
- 1 diced onion
- 2 chopped carrots
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 minced garlic cloves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Set Instant Pot to sauté. Melt butter and cook onions, carrots, and celery for 3 minutes.
Add garlic and mushrooms. Cook for 2 more minutes.
Stir in wild rice, broth, and thyme. Cancel sauté mode.
Close lid and set to high pressure for 30 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Stir in cream and season with salt and pepper.
Serve hot and enjoy your creamy mushroom wild rice soup!
Instant Pot Borscht (Beet Soup)
Ingredients:
- 1 lb beef chunks or short ribs
- 1 onion, diced
- 3 potatoes, cubed
- 2 carrots, sliced
- 2 beets, peeled and diced
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
Instructions:
Set your Instant Pot to Sauté mode. Add olive oil and brown the beef for 5 minutes.
Add onions and cook for 2 minutes until soft.
Add potatoes, carrots, beets, cabbage, garlic, beef broth, and tomato paste. Stir well.
Close the lid and set to Manual (high pressure) for 8 minutes.
When done, do a quick release.
Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and sprinkle of fresh dill.
Instant Pot Pesto Zuppa Toscana
Ingredients:
- 4 slices bacon, diced
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 potatoes, cubed
- 4 cups chicken broth
- 2 cups kale, chopped
- 1 cup heavy cream
- 1/4 cup pesto
- Salt and pepper to taste
Instructions:
Set your Instant Pot to sauté. Cook bacon until crispy. Remove and set aside.
Brown sausage in the pot. Add onions and garlic, cook for 2 minutes.
Add potatoes and broth. Close lid and cook on high pressure for 5 minutes.
Quick release pressure. Stir in kale and cream.
Set to sauté. Simmer for 3 minutes until kale is tender.
Mix in pesto and bacon. Season with salt and pepper.
Serve hot and enjoy your homemade Pesto Zuppa Toscana!
Instant Pot Greek Chicken Lemon Soup (Avgolemono)
Ingredients:
- 1 lb boneless chicken thighs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 2 lemons, juiced and zested
- 2 eggs
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
Season chicken with salt and pepper. Set Instant Pot to sauté and brown chicken for 5 minutes per side. Remove and set aside.
Add onion, carrots, and celery to the pot. Sauté for 3-4 minutes. Add garlic and cook for 1 minute.
Return chicken to the pot. Add broth and orzo. Close lid and set to high pressure for 5 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Remove chicken and shred. Return to pot.
In a bowl, whisk eggs and lemon juice. Slowly add 1 cup of hot broth, whisking constantly.
Stir egg mixture into the soup. Add lemon zest and dill.
Serve hot and enjoy your creamy, lemony Avgolemono soup!
Instant Pot Beef Stroganoff Soup
You’ll need:
- 2 lbs beef stew meat
- 1 onion, diced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 can cream of mushroom soup
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 8 oz egg noodles
- 1/2 cup sour cream
Instructions:
Add beef, onion, mushrooms, broth, soup, Worcestershire sauce, and seasonings to your Instant Pot. Stir gently.
Close the lid and set to high pressure for 20 minutes.
When done, do a quick release. Open the lid and stir in the egg noodles.
Close the lid again and cook on high pressure for 3 minutes.
Do another quick release. Stir in the sour cream until well combined.
Taste and adjust seasoning if needed. Serve hot and enjoy your creamy beef stroganoff soup!
Instant Pot Sweet Potato & Corn Soup With Chipotle
Ingredients:
- 2 sweet potatoes, peeled and cubed
- 2 cups corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 chipotle pepper in adobo sauce, chopped
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: cilantro, avocado, sour cream
Instructions:
Add sweet potatoes, corn, onion, garlic, broth, chipotle pepper, and cumin to your Instant Pot.
Close the lid and set to high pressure for 8 minutes.
When done, do a quick release.
Blend the soup until smooth using an immersion blender.
Stir in lime juice, salt, and pepper.
Serve hot with your choice of toppings.
Instant Pot Black Bean Soup
Ingredients:
- 2 cups dried black beans
- 1 onion, diced
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 tablespoon olive oil
- Spices: cumin, chili powder, salt, pepper
Instructions:
Rinse the beans and remove any debris.
Set your Instant Pot to sauté mode. Add oil and cook onion and bell pepper for 5 minutes.
Add garlic and spices, cook for 1 minute.
Add beans, broth, water, and bay leaf. Stir to combine.
Close the lid and set to high pressure for 45 minutes.
Let pressure release naturally for 20 minutes, then quick release remaining pressure.
Remove bay leaf, blend if desired, and serve hot.