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Instant Pot Soups - Cozy Bowls Made Fast

Instant Pot Soups - Cozy Bowls Made Fast

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Aromatics: 1 onion (diced), 2–3 garlic cloves (minced), 2 carrots (sliced), 2 celery stalks (sliced)
  • Base fat: 1–2 tablespoons olive oil or butter
  • Broth: 6–8 cups chicken, beef, or vegetable broth (low-sodium preferred)
  • Protein (choose one): 1–1.5 pounds boneless skinless chicken thighs or breasts
  • 1 pound ground beef, turkey, or Italian sausage
  • 1–2 cups dried lentils (rinsed) or 2 cans beans (drained and rinsed)
  • Or go meatless with extra vegetables and beans
  • Vegetables (mix and match): potatoes, zucchini, bell peppers, tomatoes (canned or fresh), spinach, kale, corn, mushrooms, green beans
  • Herbs and spices: 1–2 teaspoons Italian seasoning or chili powder and cumin; bay leaf; salt and black pepper
  • Acids and finishers: lemon juice, vinegar, soy sauce, or fish sauce for depth; fresh herbs; grated Parmesan; cream or coconut milk (optional)
  • Pasta or grains (optional): 1–2 cups small pasta, rice, or barley

Instructions
 

  • Prep your ingredients. Dice onion and vegetables, mince garlic, and gather spices. Rinse lentils or beans if using canned.
  • Sauté aromatics. Set the Instant Pot to Sauté. Add oil or butter, then onion, carrots, and celery. Cook 3–5 minutes until softened. Stir in garlic for 30 seconds.
  • Brown the protein (if using). Add ground meat and cook until no longer pink, breaking it up. For chicken, you can skip browning and add it whole in the next step. Season lightly with salt and pepper.
  • Deglaze the pot. Pour in a splash of broth and scrape up browned bits with a wooden spoon. Don’t skip this—it helps prevent the burn warning and adds flavor.
  • Add the base. Stir in remaining broth, herbs, spices, bay leaf, and sturdy vegetables (potatoes, carrots, bell peppers, tomatoes, mushrooms). Add lentils or drained beans if using.
  • Pressure cook. Chicken soups: 10 minutes on High Pressure; quick release after 5 minutes natural release. Shred chicken and return to the pot.
  • Ground meat or veggie soups: 8–10 minutes on High Pressure; quick release.
  • Lentil soups: 12–15 minutes on High Pressure; natural release 5–10 minutes.
  • Bean soups with canned beans: 5–7 minutes on High Pressure; quick release.
  • Add quick-cooking ingredients. Switch to Sauté. Stir in tender greens, corn, peas, or zucchini. Simmer 2–4 minutes until just tender.
  • Add pasta or grains (optional). For pasta, simmer on Sauté until al dente. For rice or barley, it’s best to cook them separately to avoid over-thickening, then stir in.
  • Finish and balance. Taste and adjust. Add salt, pepper, a squeeze of lemon, splash of vinegar, or a dash of soy or fish sauce. For creamy soups, stir in cream or coconut milk at the end. Remove bay leaf.
  • Serve. Ladle into bowls. Top with fresh herbs, Parmesan, a swirl of yogurt or sour cream, chili oil, or croutons.