No need to wait until the weekend to make your favorite chowder, chili or chicken soup. These Instant Pot soup recipes taste as if they've simmered all day but are prepped in a fraction of the time.
When I first started using my Instant Pot, I knew that I would be able to cook tender pulled pork or beef stew in much less time than in the oven or on the stovetop. Those recipes were great, but what really surprised me was how many Instant Pot soup recipes I started to make. My favorite soup recipes, from chicken noodle to hearty chowders, were ready quicker yet had a deeper, slow-cooked taste I couldn’t get enough of.
Like other Instant Pot recipes, pressure-cooker soup recipes are pretty hands-off. Quickly saute aromatic vegetables like onion, carrot and celery; layer in the other ingredients; seal the pot; and set it to cook. The intensity of cooking under pressure draws out flavors from the ingredients, resulting in a well-seasoned soup. This collection celebrates that ease with a wide range of cozy electric cooker soup recipes, from spicy broths to creamy, rich bowls.
Since pressure-cooker soup recipes have the lid on the entire time, there is little evaporation. It’s best to follow a recipe specifically created for a pressure cooker, which will have adjusted liquid ratios accordingly. If you don’t mind experimenting, try these tips for converting slow-cooker recipes to an Instant Pot when you are short on time. Your next bowl of soup will be ready before you know it.
1/24
Pressure-Cooker Chicken Enchilada Soup
From the Recipe Creator:
What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Use the Instant Pot! This soup delivers a big bowl of fresh comfort. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Nutrition Facts:
About 2 cups: 132 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1117mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 14g protein.
2/24
Pressure-Cooker French Onion Soup
From the Recipe Creator:
I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 cup: 87 calories, 4g fat (2g saturated fat), 10mg cholesterol, 724mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein.
3/24
Instant Pot Chicken Noodle Soup
From the Recipe Creator:
Our recipe for Instant Pot chicken noodle soup is full of flavor, yet it takes only 40 minutes to cook from start to finish. Make it once and you'll soon have a new comfort food favorite. —Kerry Whitaker, Carthage, Texas
Nutrition Facts:
1 serving: 225 calories, 7g fat (3g saturated fat), 81mg cholesterol, 1259mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 27g protein.
4/24
Pressure-Cooker Italian Wedding Soup
From the Recipe Creator:
I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in so many different ways when I'm in a pinch for time, and they work so nicely in this soup. —Rebecca Yankovich, Springfield, Virginia
Nutrition Facts:
1-1/2 cups: 321 calories, 21g fat (9g saturated fat), 40mg cholesterol, 1242mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 18g protein.
5/24
Instant Pot Clam Chowder
From the Recipe Creator:
Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers on top. If you like your chowder on the thick side, add another tablespoon of flour after it is done in the pressure cooker. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 227 calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 8g protein.
6/24
Instant Pot Lentil Soup
From the Recipe Creator:
Wrap yourself in nourishing comfort in about 20 minutes using simple pantry ingredients and an Instant Pot. Soup's on! —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 182 calories, 3g fat (0 saturated fat), 0 cholesterol, 725mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 12g protein.
7/24
Instant Pot Broccoli Cheddar Soup
From the Recipe Creator:
Broccoli cheese soup is one of our favorite ways to sneak veggies into our meals. Deliciously creamy and cheesy, it's a go-to when we want to warm up on those colder days with something hearty. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.
8/24
Pressure-Cooker Homemade Chicken and Rice Soup
From the Recipe Creator:
We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 223 calories, 7g fat (2g saturated fat), 72mg cholesterol, 1690mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 26g protein.
9/24
Pressure-Cooker Turkey Vegetable Soup
From the Recipe Creator:
Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (9g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
10/24
Bacon Chili
From the Recipe Creator:
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 cup: 387 calories, 21g fat (10g saturated fat), 73mg cholesterol, 1033mg sodium, 29g carbohydrate (2g sugars, 6g fiber), 20g protein.
11/24
Pressure-Cooker Creamy Cauliflower Soup
From the Recipe Creator:
I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 cup: 80 calories, 0 fat (0 saturated fat), 1mg cholesterol, 434mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
12/24
Pressure-Cooker Vegetable Wild Rice Soup
From the Recipe Creator:
This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. —Thomas Faglon, Somerset, New Jersey
Nutrition Facts:
1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
13/24
Pressure-Cooker English Pub Split Pea Soup
From the Recipe Creator:
This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then soup's on! Finish it with more milk if you like your split pea soup a bit thinner. —Judy Batson, Tampa, Florida
Nutrition Facts:
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
14/24
Pressure-Cooker Chicken Tortilla Soup
From the Recipe Creator:
Don't be shy about loading the spices and shredded chicken into your pressure cooker. This soup tastes wonderful as leftovers the next day. Your family will thank you for this one! —Karen Kelly, Germantown, Maryland
Nutrition Facts:
1 cup: 141 calories, 3g fat (0 saturated fat), 25mg cholesterol, 580mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
15/24
Instant Pot Chili con Carne
From the Recipe Creator:
Although multicookers can’t replace every tool in the kitchen, they sure are coming close. Chili con carne is a classic all-time favorite dish to prepare in one. This cooks up fast but tastes as if it simmered all day! —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 248 calories, 9g fat (3g saturated fat), 61mg cholesterol, 687mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
16/24
Grandma’s Pressure-Cooker Chicken Noodle Soup
From the Recipe Creator:
I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania
Nutrition Facts:
2 cups soup with 1 chicken thigh: 389 calories, 29g fat (5g saturated fat), 112mg cholesterol, 1262mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 31g protein.
17/24
Pressure-Cooker Black Bean Soup
From the Recipe Creator:
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey
Nutrition Facts:
3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
18/24
Pressure-Cooker Jalapeno Popper Chicken Chili
From the Recipe Creator:
This quick and comforting chili tastes like liquid jalapeno poppers! You can't have just one bowl. —Natasha Galbreath, Spanaway, Washington
Nutrition Facts:
1 cup: 344 calories, 20g fat (10g saturated fat), 84mg cholesterol, 1141mg sodium, 25g carbohydrate (6g sugars, 5g fiber), 17g protein.
19/24
Pressure-Cooker Lentil and Sausage Soup
From the Recipe Creator:
I added a cup of dry red wine to this recipe because red wine in lentil soup is the bread to my butter. Without the wine, the flavors are not as rich and delicious. —Ashley Lecker, Green Bay, Wisconsin
Nutrition Facts:
1 cup: 229 calories, 12g fat (3g saturated fat), 26mg cholesterol, 977mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 12g protein.
20/24
Instant Pot Corn Chowder
From the Recipe Creator:
Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 191 calories, 9g fat (5g saturated fat), 31mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
21/24
Pressure-Cooker Mexican Beef Soup
From the Recipe Creator:
My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas
Nutrition Facts:
1 cup: 172 calories, 4g fat (2g saturated fat), 35mg cholesterol, 453mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
22/24
Pressure-Cooker Lentil Pumpkin Soup
From the Recipe Creator:
Plenty of herbs and spices brighten up my hearty pumpkin soup. It is just the thing we need on nippy days and nights. —Laura Magee, Houlton, Wisconsin
Nutrition Facts:
1-1/2 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic exchanges: 3 starch, 1 lean meat.
23/24
Pressure-Cooker Spanish Chili
From the Recipe Creator:
I like to prepare this Spanish chili on weekends so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. —Lynn Faria, Meriden, Connecticut
Nutrition Facts:
1 cup: 194 calories, 8g fat (3g saturated fat), 35mg cholesterol, 699mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.
24/24
Pressure-Cooker Loaded Chicken Veggie Soup
From the Recipe Creator:
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas
Nutrition Facts:
1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
Instant Pot Soup Recipes FAQ
What are common mistakes when making Instant Pot soup ideas?
Using an Instant Pot is very straightforward once you learn what all the buttons do, but there are still Instant Pot mistakes to watch out for when making soup, especially overfilling the insert. Before starting your recipe, make sure the ring is fitted correctly inside the lid so that it seals properly when coming up to pressure. Add the insert to the Instant Pot and then turn on the machine. That might seem obvious, but it’s easy to assume the insert’s already there, and adding food directly into the machine can break it.
If sauteing, deglaze the bottom of the pot by scraping up any stuck bits before adding broth or water to prevent a burn warning. When releasing pressure manually, keep your hands far away from the steam and wait for the pin to drop before carefully opening the lid. If the soup tastes watery, leave the lid off and set the machine to simmer. Reduce the broth to your liking and then season to taste.
Do you need to saute vegetables before making soup in an Instant Pot?
Sauteing certain vegetables, such as mirepoix, is an important first step in most soup recipes, including Instant Pot soups. It will build layers of flavor and ensure the vegetables are properly cooked. After all, nobody wants crunchy bits of onion in their soup.
Root vegetables, such as cubed potatoes, parsnips or turnips, and leafy greens, such as shredded kale or spinach, can be added directly to a simmering soup because they add bulk rather than foundational flavor.
Can you freeze Instant Pot soup recipes?
Whether you make soup in an Instant Pot or on the stovetop, freezing soup is a great way to ensure you always have a comforting meal on hand. The best soups that freeze well include those with plenty of vegetables, beans or meat, and minimal dairy, which can separate when reheated. For soups with pasta or rice, freeze the pasta or rice separately and then combine it with the soup when reheating to avoid bloated, overcooked noodles or grains.
