Instant Pot Soup Recipes: 35 Comforting Pressure Cooker Soups (2025-2026)

You’ll brown aromatics for 3–5 minutes, add 4 cups broth and 2 cups diced vegetables, then set the Instant Pot to high pressure for 8 minutes with a 5-minute natural release. Use deglazing after sauté to prevent scorch, and pulse-cook corn for texture. These technique-focused steps save time and lock in flavor—and that’s only the start.

Key Takeaways

• Include a mix of classics (chicken noodle, tomato basil, potato‑leek) and global flavors (Moroccan, Thai, Tuscan) for variety and comfort.
• Provide Instant Pot times/release methods for each soup to ensure perfect texture and safe cooking.
• Offer quick browning/deglazing steps and spice‑blooming tips to build deeper, restaurant‑quality flavor.
• Note starch cook times (barley, wild rice, lentils, potatoes) and texture hacks (mash half, soak grains) for consistent results.
• Include dietary variations, finishing suggestions (cream, coconut milk, lemon, herbs), and reheating/storage guidance for meal prep.

Classic Chicken Noodle Soup

Heat 1 tbsp olive oil in the Instant Pot on Sauté, then add 1 medium diced onion, 2 sliced carrots, and 2 sliced celery stalks; cook 4 minutes until softened. Add 1 lb boneless skinless chicken thighs, season 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme; sear 2 minutes per side. Deglaze with 1 cup dry white wine or 1/2 cup chicken stock, scraping brown bits. Pour 6 cups low-sodium chicken broth, lock lid, set Manual High for 8 minutes, natural release 10. Stir in 8 oz egg noodles off-heat until tender, or you test alternative Noodle Varieties for texture. Finish with 2 tbsp chopped parsley; experiment with Herb Pairings like tarragon or dill for a modern twist.

Creamy Tomato Basil Soup

Sautéing 1 medium diced onion and 3 minced garlic cloves in 1 tbsp olive oil on Sauté until the onion’s translucent, about 3 minutes. Add 28 oz crushed tomatoes, 1 cup vegetable broth, 1 tsp salt, 1/2 tsp pepper; deglaze with 2 tbsp balsamic. Seal and cook on High Pressure 7 minutes; quick release. Purée with an immersion blender until smooth. Stir in 1/2 cup unsweetened oat milk or other Dairy Alternatives for creaminess; adjust thickness with up to 1/4 cup broth. Finish with 1/2 cup chopped fresh basil and 1 tbsp lemon juice. Taste; correct seasoning. Serve hot with crisp Bread Pairings such as garlic ciabatta or seeded sourdough. Store chilled up to 4 days; reheat gently to avoid separation before serving, enjoy.

Hearty Beef and Barley Soup

For 1 lb beef chuck, pat dry, season with salt and pepper, then brown on Sauté at medium‑high with 1 tbsp oil for 4–5 minutes per side until a deep crust forms. After browning, deglaze the pot with 1/2 cup red wine or 1 cup beef broth and scrape the fond so you don’t get a bitter burn. Add 1 cup pearl barley to 4 cups broth and pressure cook on High 20 minutes with a 10‑minute natural release (use 25–30 minutes for hulled barley) for tender, separate grains.

Browning the Beef

Browning the beef builds the fond that flavors the whole soup: take 1 lb beef chuck, trim excess fat, and cut into 1/2-inch cubes; season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat Instant Pot on Sauté (High) until its base registers hot, then add 1 tbsp neutral oil — oil selection matters for smoke point and flavor. Work in a single layer; don’t crowd—sear 3–4 minutes per side until deep mahogany. Flip with tongs; rotate pieces for even crust. Remove browned beef to a plate. Deglaze immediately with 1/2 cup stock, scraping fond development with a wooden spoon to release browned bits. Return beef after deglazing; proceed to pressure steps. You can experiment with smoked paprika or soy for umami now.

Barley Cooking Tips

Cooking pearl barley gives you a chewy, nutty bite that stands up to beef without turning mushy: rinse 1 cup pearl barley under cold water until runoff is clear, then add it to the Instant Pot with 2 1/2 cups beef stock (use 1:2.5 barley-to-liquid by volume). For faster prep, soak 1 cup barley in 2 cups water for 1–2 hours; soaking benefits include reduced cook time and more even texture. Seal and cook on High Pressure 20 minutes, natural release 10 minutes. If you prefer firmer grains, cut pressure to 15 minutes. Finish with 1 tablespoon butter and 1/2 teaspoon salt, adjust to taste. Cool, portion, and follow storage methods: label jars; use refrigerated within 3 days or frozen within 3 months exactly.

Vegan Lentil and Vegetable Soup

Sauté 1 tbsp olive oil in the Instant Pot on Sauté, then add 1 medium diced onion, 2 diced carrots, 2 diced celery stalks and 2 minced garlic cloves and cook until softened, about 4 minutes. Add 1 cup rinsed brown or green lentils, 1 tsp ground cumin, 1/2 tsp smoked paprika; stir 30 seconds to bloom spices. Pour 4 cups vegetable broth, 1 cup diced tomatoes, 2 bay leaves; cancel Sauté, seal, and cook on High Pressure 12 minutes, then natural release 10 minutes. Finish with 2 cups baby spinach, 1 tbsp fresh lemon juice, salt to taste. You’ll choose lentil varieties for texture and note shelf stability. Attention-grabbing tips:

1. Use rinsed lentils.
2. Adjust liquid precisely.
3. Finish with acid.

Potato Leek Soup

You start the classic base by sautéing 2 leeks (white and light green only) in 2 tbsp butter until soft, then add 1 lb Yukon Gold potatoes, 4 cups stock, season, and pressure cook 8 minutes. You achieve creamy texture by mashing half the potatoes and puréeing the rest with an immersion blender (or blend 1–2 cups in a blender), then stir in 1/2–1 cup warmed cream or 1/2 cup yogurt to taste. You cool completely, refrigerate up to 3 days or freeze in portioned airtight containers with 1 in headspace for up to 3 months; thaw overnight and reheat gently, adding a splash of stock to adjust consistency.

Classic Potato-Leek Base

Start with 2 medium leeks (white and light green parts only), rinsed and thinly sliced, and 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes. Use 1 tbsp butter and 1 tbsp neutral oil in the Instant Pot on Sauté; sweat leeks 4–5 minutes until translucent. Add potatoes, 1 tsp kosher salt, 1/2 tsp black pepper, and 3 cups (720 ml) low-sodium vegetable or chicken stock. Seal and cook on High Pressure 8 minutes; quick-release. Check texture; potatoes should hold shape for controlled mash if desired.

1. allium pairing: balance leeks with a shallot (optional).
2. starch control: rinse cubes briefly to remove excess surface starch.
3. finish: adjust seasoning, strain solids if a lighter broth is wanted.

Creamy Texture Techniques

Since the potatoes already hold shape after the 8‑minute high‑pressure cook, you can control creaminess by choosing one of three precise techniques: for a rustic chunky finish, mash 1 lb (450 g) potatoes in pot with 20–30 presses, then stir in 2 tbsp butter and 1/2 tsp kosher salt; for a smooth finish, remove 1 cup (240 ml) cooking liquid, blend remaining soup 45–60 seconds with an immersion blender until homogeneous, then return liquid gradually; for a silkiest result, pass hot mixture through a food mill or fine sieve, warm gently and whisk in 1/2 cup (120 ml) heavy cream or 1/2 cup (120 g) crème fraîche off heat. Focus on starch emulsification and controlled fat dispersion; taste and adjust salt and white pepper

Make-Ahead and Freezing

Although the soup will still be hot after pressure release, cool it to 40°F (4°C) within 2 hours by transferring to shallow containers and stirring occasionally; portion into 2-cup (480 ml) airtight containers (or 1-cup/240 ml for single servings), label with date, and refrigerate up to 3 days or freeze up to 3 months.

1. Use Storage Containers: rigid plastic or glass, leave 1-inch headspace.
2. Thawing Methods — refrigerator overnight, cold-water submersion 1–2 hours, or microwave-defrost on 30% power.
3. Reheat to 165°F (74°C) and stir to reincorporate solids.

Freeze once; repeat freeze-thaw cycles degrade texture, so plan portions and label containers with recipe name and original salt level. You’ll innovate storage efficiency using stackable containers and inventory stickers. Check seals before freezing.

Thai Coconut Chicken Soup (Tom Kha)

Ladle 1 tablespoon neutral oil into the Instant Pot and select Sauté; add 1 small shallot (finely sliced) and 2 cloves garlic (minced) and cook, stirring, for 30–45 seconds until fragrant. Add 1 tablespoon grated galangal (or 2 slices; note galangal benefits for digestion and flavor), 3 thin slices fresh lemongrass, 2 torn kaffir lime leaves, and 1–2 Thai chiles; sauté 30 seconds. Pour 3 cups chicken stock, 1 can (13.5 oz) coconut milk, 12 oz boneless chicken (sliced), 1 tablespoon fish sauce, and 1 teaspoon sugar. Seal and Pressure Cook on High 6 minutes; quick-release. Stir in 1 tablespoon lime juice, 2 tablespoons chopped cilantro, adjust salt. Serve immediately; garnish with additional kaffir lime zest if desired. Reheat gently; don’t overcook chicken, please.

Corn and Crab Chowder

You can control corn texture with 2 cups fresh or frozen kernels: cook 2 minutes on High pressure for firm kernels, or reserve 1 cup, purée 1/2 cup and stir back in for a creamier body. You should keep crabmeat chilled at ≤40°F and add 8 ounces picked crab after pressure release, then use the Sauté function 1–2 minutes until the chowder reaches 145°F. You should use quick release immediately after the cook time to stop cooking and preserve corn bite and crab tenderness.

Corn Texture Control

Controlling corn texture requires precise timing and technique: for a 4‑serving chowder use 12–16 oz (about 2 cups) fresh or frozen kernels, sauté 2–3 minutes on “Sauté” to develop sweetness, then pressure cook on High for 1 minute and quick‑release for crisp‑tender kernels or 3 minutes with a 5‑minute natural release for softer, creamier kernels. You’ll monitor kernel firmness by testing three kernels; adjust time in 30‑second increments. For improved sugar retention, add salt after pressure cooking and finish with a cold butter emulsion to preserve brightness. Follow these measurable steps to replicate results and experiment with hybrid textures. Record times for consistency.

1. Sauté: 2–3 min, medium heat.
2. Pressure: 1 min QR or 3 min NR5.
3. Finish: salt post‑pressure, butter emulsion.

Seafood Handling Safety

After adjusting corn texture, handle crab and other seafood with strict time–temperature control. You’ll refrigerate raw crab at 32–38°F (0–3°C); don’t exceed two hours at room temperature during prep. Thaw frozen crab in 4°C overnight or under running cold water at 21°C for 30 minutes, then cook immediately. Sear or steam to an internal 63°C (145°F) for 15 seconds; use a calibrated probe 2cm deep. Limit hands-on time: 30 minutes total from thaw to cook. Practice Personal Hygiene: wash hands 20 seconds, change gloves after 30 minutes or when soiled. Label packages with date, source, lot ID and integrate Traceability Systems for recalls. Cool leftover chowder to 5°C within 2 hours; store in shallow 250–500 ml containers. You’ll monitor pH and salt for safety.

Tuscan White Bean and Kale Soup

This Tuscan white bean and kale soup’s built for the Instant Pot: 2 (15 oz) cans cannellini beans (drained), 4 cups packed chopped kale, 1 medium onion (diced), 2 cloves garlic (minced), 4 cups low-sodium chicken or vegetable broth, 1 cup diced tomatoes, 2 tbsp olive oil, and 1 tsp dried rosemary. You sauté onion and garlic on Sauté (High) 5 minutes in olive oil, add tomatoes, beans, broth and rosemary, seal and cook Manual High 8 minutes, natural release 10. Stir in kale, quick-release if necessary, simmer 2 minutes. Finish with 1 tbsp lemon juice and 1 tsp zest for a lemony finish. Cannellini sourcing: pick firm low-sodium cans. Test seasoning adjustments. Attention-grab:

Instant Pot Tuscan white bean and kale soup—quick, precise, and brightened with lemon; pantry-friendly, restaurant-worthy.

1. Quick technique
2. Ingredient precision
3. Bright, innovative finish

Moroccan Chickpea and Pumpkin Soup

When you’re ready, heat 2 tbsp olive oil on Sauté (High) and cook 1 medium diced onion and 3 minced garlic cloves, stirring, until translucent about 4 minutes; add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon and 1/4 tsp turmeric, toast 30 seconds to bloom the spices, then deglaze with 1/2 cup white wine or 1/4 cup water. Add 1 cup cubed pumpkin, 1 can drained chickpeas, 3 cups vegetable stock; lock lid, Manual High 8 minutes, quick-release. Stir 1/2 cup coconut milk, 2 tbsp lemon juice, salt to taste. Finish with Harissa Swirl, chopped cilantro; 1 tsp ras el hanout highlights Tagine Influences. Serve immediately.

Emotion	Aroma	Texture
Comforting	Warm	Velvety
Adventurous	Citrus	Creamy

Mushroom Wild Rice Soup

You sauté 8 oz sliced cremini mushrooms with 1 tbsp butter and 1 tsp salt until browned, then stir in 2 tbsp flour and 1/2 cup vegetable broth to form a smooth, creamy base. You add 1 cup rinsed wild rice and 3 cups hot broth to achieve a chewy, toothsome rice texture. You set the Instant Pot to high pressure for 28 minutes, allow a 10-minute natural release, then stir in 1/2 cup cream and adjust salt and pepper before serving.

Creamy Mushroom Base

Sautéing 1 lb (450 g) sliced cremini or button mushrooms in 1 tbsp unsalted butter plus 1 tbsp neutral oil over medium-high heat until deeply browned (8–10 minutes) builds the base flavor; add 1 medium diced onion and 2 minced garlic cloves, cook 3–4 minutes until translucent, then stir in 2 tsp fresh thyme, ½ tsp kosher salt and ¼ tsp black pepper. Deglaze with 2 tbsp sherry, scraping fond; add 2 cups stock and 1 cup cream, simmer 2 minutes. Blend 1 cup for body; return. Season with 1 tsp soy for umami layering, 1/8 tsp nutmeg. Respect foraging ethics when sourcing mushrooms. Finish with 2 tbsp parsley and 1 tbsp lemon.

1. High-heat browning
2. Deglaze early
3. Temper cream gently always

Wild Rice Texture

Soaking wild rice for 30 minutes in cold water (optional) shortens cook time and evens texture; drain and rinse 1 cup (185 g) wild rice before cooking. You’ll measure 2 cups (480 ml) broth to 1 cup rinsed rice for a 2:1 hydration baseline that respects Hydration Chemistry and preserves Kernel Structure. Toast the rinsed rice 2 minutes in 1 tbsp butter or oil to accentuate flavor and reduce surface starch. Add aromatics—75 g chopped onion, 2 garlic cloves—and deglaze with 30 ml white wine or lemon juice. Stir once, cover, and proceed with your chosen pressure method. After release, fluff with fork, rest 10 minutes to allow residual steam to equilibrate internal moisture, then adjust salt and texture for layered mouthfeel and complexity.

Instant Pot Timing

Although mushrooms brown in about 5–7 minutes, start by setting the Instant Pot to Sauté and cook 300 g sliced mushrooms in 1 tbsp butter or oil until brown, then add 75 g chopped onion and 2 garlic cloves and cook 2 minutes more; deglaze with 30 ml white wine or lemon juice and scrape the bottom. Set valve to Sealing, Pressure Cook on High 20 minutes; if you’re above 1,000 m add 3–5 minutes for altitude adjustments. Natural release 10 minutes, then quick-release. Avoid delay start with raw rice; use delay start for cooled prepped pots. Stir in 150 g cooked wild rice and 200 ml cream, rewarm Sauté Low 3 minutes. Check 75°C (167°F), adjust seasoning.

1. Timing
2. Release
3. Temp

Spicy Black Bean Soup

If you want a bold, spicy black bean soup, start by heating 1 tbsp oil in the Instant Pot on Sauté, then cook 1 diced onion, 3 minced garlic cloves, and 1 seeded, diced jalapeño for 3–4 minutes until softened; stir in 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp black pepper for 30 seconds to bloom the spices. Add 2 cans (15 oz each) drained black beans, 3 cups low-sodium broth, 1 tsp kosher salt, and 1 tbsp lime juice; seal and pressure cook 8 minutes, then quick-release. Purée half the soup with an immersion blender for texture contrast. Finish with chopped cilantro and a drizzle of olive oil. Consider roasted pumpkin seeds for Protein Boosters to up Fiber Content now.

Italian Wedding Soup

For classic meatballs, mix 1 lb ground beef (or 50/50 beef/pork), 1/3 cup fine breadcrumbs, 1 large egg, 2 tbsp grated Parmesan, 1 tsp salt and 1/2 tsp black pepper; form 1-inch meatballs (about 24). Brown meatballs on Sauté for 4–5 minutes in two batches, then add 6 cups low-sodium chicken broth, seal and pressure cook 5 minutes. After quick-release, stir in 4 oz chopped spinach or escarole and heat on Sauté for 1–2 minutes so the broth-to-greens ratio stays bright and balanced.

Classic Meatball Mixture

One pound total of meat gives the right texture: combine 8 oz ground beef and 8 oz ground pork with 1/3 cup plain breadcrumbs, 1/4 cup finely grated Parmesan, 1 large beaten egg, 2 tablespoons milk, 2 tablespoons minced flat-leaf parsley, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. You’ll mix gently until cohesive; overworking toughens. For reproducible results follow these technique-driven steps for scale and innovation:

1. Weigh ingredients to maintain meat proportions and bind ratio.
2. Perform Texture testing by frying a 1/2 teaspoon sample; adjust moisture or breadcrumbs.
3. Roll uniform 1-inch balls using lightly oiled hands; chill 15 minutes before cooking.

You’ll freeze extras flat on a tray, then bag immediately to streamline future batches.

Broth and Greens Balance

When you build the soup, aim for 8 cups (2 L) low‑sodium chicken broth as your baseline and add 3/4–1 teaspoon kosher salt up front; you’ll adjust seasoning after the greens. Choose Leaf Selection deliberately: 4 cups packed thinly sliced escarole or spinach, or 3 cups kale stems removed, chopped fine. Blanch kale 30 seconds, shock in ice to preserve color; reserve. Check Stock Strength by tasting 10 minutes after meatballs cook—broth should taste slightly under-salted, not flat. If weak, reduce uncovered 5–7 minutes on Sauté to concentrate by ~10–15%. Add greens last: wilt spinach 1–2 minutes in hot broth, kale 3–4 minutes. Taste, then finish with up to 1/4 teaspoon salt or 1 tablespoon lemon for brightness. Serve immediately; adjust pepper modestly again.

Broccoli Cheddar Soup

Start by chopping 1 lb (450 g) broccoli into 1/2-inch florets and dicing 1 cup yellow onion; mince 2 garlic cloves and grate 8 oz (225 g) sharp cheddar.

1. Sauté onion and garlic 3 minutes.
2. Pressure cook broccoli with 3 cups (720 ml) broth 5 minutes.
3. Purée half, stir in 1 cup (240 ml) milk and cheddar.

Seal Instant Pot, quick release, purée 50% with immersion blender for texture, stir until smooth. Season salt ¾ tsp, pepper ½ tsp. Experiment Cheddar pairings and Broccoli varieties for brightness. Serve immediately, garnish with 2 tbsp chives. Use sharp cheddar freshly grated for better melt and avoid high heat to prevent graininess; whisk gently if needed. Adjust seasoning to taste before serving warm now.

Split Pea and Ham Soup

Swap the cheddar’s richness for a smokier profile: use 1½ cups (300 g) dried split peas (rinsed, picked), 2 cups (300 g) diced cooked ham, 1 cup (150 g) diced yellow onion, 2 carrots (120 g) diced, 2 celery stalks (100 g) diced, 2 garlic cloves minced, 1 bay leaf, 1 tsp (6 g) dried thyme, 1½ tsp (7.5 g) kosher salt, ½ tsp (2.5 g) black pepper, and 6 cups (1.4 L) low‑sodium chicken or ham broth. Add a Ham Bone for Smoky Depth; reserve 1 cup diced ham. You sauté onion, carrot, celery and garlic until translucent, deglaze ¼ cup wine. Stir in peas, herbs and broth. Seal, high pressure 15 minutes, natural release 15. Remove bone, shred meat, mash one third.

Miso Ramen With Tofu and Vegetables

You’ll build the broth with 4 cups low-sodium dashi or vegetable broth, then remove from heat and whisk in 2 tablespoons miso, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil. Press a 14 oz firm tofu block for 20 minutes, cut into 1-inch cubes, dust with 1 tablespoon cornstarch, and pan-fry in 2 tablespoons neutral oil over medium-high heat 3–4 minutes per side until golden. For texture, add 1 cup sliced carrots and other hard vegetables to the Instant Pot before pressure-cooking 3 minutes on high, then stir in 2 cups quick-cooking greens and 1 cup sliced mushrooms after quick release and let them wilt 1–2 minutes.

Miso Broth Essentials

How do you build a deeply savory miso broth? You’ll use 6 cups water, 1 piece kombu (4x4cm), and 10g dried shiitake in the Instant Pot. Add 1 tsp vegetable oil, 1 garlic clove smashed, and cook on Sauté 2 minutes. Pressure cook 5 minutes, natural release 10 minutes; remove kombu and mushrooms. Whisk 3 tbsp miso with 1/2 cup hot broth until smooth, then stir back in off heat — never boil miso. For dashi variations, swap bonito flakes (10g) for shiitake or add dried anchovy (10g) before pressure. Tips:

1. Use a fine sieve for clear broth.
2. Measure miso by spoon, not weight, for consistency.
3. For miso storage, keep airtight, refrigerated 3–4 weeks.

Taste and adjust salt, then serve immediately.

Tofu: Pressing and Frying

Once your miso broth is resting off heat, prepare the tofu so it keeps shape and crisps properly: use one 400 g (14 oz) block of firm or extra‑firm tofu, drain, wrap in a clean towel, and press with a 2–4 kg weight for 20–30 minutes to expel excess water. You’ll slice into six 1‑cm slabs, pat, and dust faces with 1 tsp potato starch. Heat 1½ tbsp neutral oil in a 24‑cm skillet over med‑high until shimmering. For frying methods, sear 2–3 minutes per side until golden; adjust heat to avoid burning. Transfer to a rack. For pressing techniques, a tofu press or weighted towels give even drainage. Optional double‑fry: 1 minute, rest 2 minutes, 1 minute. Slice and add to bowls.

Vegetables: Timing and Texture

When staging vegetables for miso ramen, cut and add them in order of density so each element hits a crisp‑tender texture: slice carrots into 3 mm matchsticks (100–120 g) and simmer 3–4 minutes; cut shiitake or cremini into 4–5 mm slices (100–150 g) and braise 2–3 minutes; halve baby bok choy lengthwise (2–3 heads, 200–250 g) and wilt stems 1–2 minutes while leaves need only 30–45 seconds; toss in bean sprouts (50 g) for 15–20 seconds and baby spinach (30–40 g) for 20–30 seconds.

1. Slice precise sizes; equalize cook time.
2. Stagger additions; optimize crisp retention.
3. Finish with residual heat; prevent starch gelatinization.

You use quick-release and brief sauté cycles precisely to preserve contrast and prevent mush in noodles or roots during plating.

Chicken Tortilla Soup

Searing 1 cup chopped yellow onion in 1 tablespoon oil using the Instant Pot’s Sauté function for 3–4 minutes until translucent, then adding 3 minced garlic cloves and cooking 30 seconds it’ll build your base. Add 1 lb boneless chicken thighs, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 14 oz diced tomatoes, 4 cups low-sodium chicken broth, and 1 can (15 oz) black beans drained. Seal and cook on High Pressure 8 minutes; quick release. Shred chicken, return to pot, stir 1/2 cup chopped cilantro and 2 tbsp lime juice. Serve with crisp tortilla strips, a Tortilla Garnish, and a measured Avocado Dollop (1/4 avocado mashed per bowl). Adjust salt to taste. Reheat gently; flavors meld after resting briefly.

Southwestern Chicken and Corn Soup

Start by heating 1 tbsp oil on Sauté (Normal) and cooking 1 cup diced yellow onion 3–4 minutes until translucent; add 3 minced garlic cloves and cook 30 seconds. Add 1 lb boneless chicken thighs, sear 2 minutes per side, then deglaze with 1/3 cup wine. Add 4 cups low-sodium chicken broth, 1 cup corn, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt. Stir in 1 tbsp ancho infusion. Seal, cook High Pressure 8 minutes, quick release 5 minutes. You shred the chicken, return it to the pot, and adjust seasoning. Finish with 2 tbsp chopped cilantro and 1 tbsp lime juice. Serve with sliced avocado.

1. Crisp tortilla strips
2. Cotija cheese crumble
3. Roasted poblano salsa for brightness garnish

Seafood Cioppino

Sweating 1 cup diced onion in 1 tbsp olive oil on Sauté (Normal) for 3–4 minutes until translucent, you’ll add 2 minced garlic cloves and cook 30 seconds; deglaze with 1/2 cup dry white wine, scraping browned bits. Add 14 oz crushed tomatoes, 2 cups fish stock, 1 bay leaf, 1 tsp fennel seed, 1/2 tsp red pepper flakes; lock lid and pressure cook High for 5 minutes, quick release. Open, add 8 oz mussels, 8 oz clams, 8 oz shrimp, 8 oz firm white fish; simmer on Sauté for 3 minutes until shells open and shrimp turn opaque. Finish with 2 tbsp chopped parsley, 1 tbsp lemon juice. Note Regional Variations: swap shellfish or adjust spice. See Wine Pairings: crisp unoaked white vino.

Curried Red Lentil Soup

You’ll get warm, layered heat from 1 tbsp curry powder, 1 tsp turmeric, ½ tsp cumin and a pinch of cayenne, balanced by 1 tbsp tomato paste and 1 cup coconut milk. Sauté 1 diced onion and 2 cloves minced garlic in 1 tbsp oil on “Sauté” for 3–4 minutes, add 1 cup rinsed red lentils and 4 cups vegetable broth, seal and cook at high pressure for 8 minutes. Release pressure naturally for 10 minutes, stir in salt to taste and 1 tbsp lemon juice, then puree half the soup for a creamy texture while leaving some whole lentils.

Flavor Profile & Spices

Balance matters: bloom 1 tsp cumin seeds in 2 tbsp neutral oil over medium heat until they sizzle (15–20 sec), then stir in 1 tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1/4–1/2 tsp cayenne and cook 30–60 sec to release oils before adding onions or liquids. You’ll build aromatic layering with spice blooming; add 1 bay leaf and 2 smashed garlic cloves; sauté 2 min. Finish with 1 tbsp tomato paste, 1 tsp brown sugar to round bitterness, and 1 tbsp lemon juice at end. Adjust salt to 1–1½ tsp. Options:

1. Increase cayenne by 1/4 tsp for heat.
2. Add 1/2 tsp smoked paprika for depth.
3. Stir in 2 tbsp coconut milk for creaminess.

Quick Pressure-Cooking Tips

If you want fast, fail-safe results, rinse 1 cup red lentils until water runs clear, then sauté spices and aromatics in 1 tbsp neutral oil in the Instant Pot on Sauté until fragrant (15–30 sec for whole seeds, 30–60 sec for ground spices), add 1 bay leaf and 2 smashed garlic cloves and cook 1–2 min, stir in 1 tbsp tomato paste to caramelize for 30 sec and deglaze with 1 cup canned tomatoes or 1 cup broth to lift browned bits. Lock lid, High Pressure 6 min, natural release 10 min for creamy texture. Use sealing techniques; check vent position; quick-release only for firmer texture. At high altitude add 1–2 min and 2–3 tbsp extra liquid. Taste; adjust salt and acid; add lemon.

Sausage, Cabbage, and Potato Soup

Begin by heating 1 tbsp olive oil in the Instant Pot on Sauté; add 1 lb Italian sausage, break it up, and brown 5–7 minutes, then transfer to a plate.

1. Layer denser potato cubes below cabbage for One Pot Layering.
2. Add 1/4 cup sauerkraut to explore Cabbage Fermentation-inspired acidity.
3. Use 4 cups low-sodium broth for controlled dilution.

Add 1 diced onion and 2 minced garlic cloves; sauté 3 minutes. Deglaze with 1/2 cup white wine or broth, return sausage, add 1 lb cubed potatoes and 4 cups shredded cabbage. Seal and cook High Pressure 8 minutes; quick-release. Stir in 1/2 cup cream, 2 tbsp parsley, season to taste. You’ll immediately. Adjust salt early; taste and finish with lemon if needed zest.

Korean Spicy Beef and Radish Soup (Kkori Gomtang-inspired)

After the sausage-cabbage pot, shift to bold Korean flavors by building a spicy beef-and-radish broth in the Instant Pot.

Ingredient	Measure
Beef shank	1.5 lb
Korean radish	12 oz

You’ll sear 1.5 lb beef shank on Sauté 6–8 minutes, brown both sides. Add 8 cups water, 12 oz cubed radish, 2 tbsp gochujang, 1 tbsp soy, 4 cloves smashed garlic. Lock lid, Pressure Cook High 45 minutes, Natural Release 15. Strain, skim fat, reduce 10 minutes on Sauté if needed. Taste, adjust 1 tsp salt, 1 tsp sugar. Serve sliced beef, garnish scallions, sesame. Note regional variations and cultural significance: this method honors bones-for-broth tradition while you innovate texture and heat. Hold leftovers refrigerated; reheat gently to preserve gelatin and concentrated flavor and aroma.

Creamy Cauliflower and Garlic Soup

Preheat the oven to 425°F (220°C), toss one medium cauliflower (about 800 g) with 2 tbsp olive oil and 1 tsp salt, and roast 25–30 minutes until deep golden for caramelized depth. While that roasts, set the Instant Pot to Sauté, melt 1 tbsp butter, cook 4 crushed garlic cloves 1–2 minutes, add the roasted cauliflower and 4 cups (1 L) low-sodium vegetable broth, seal and pressure cook 5 minutes with a quick release. You’ll purée with an immersion or high-speed blender until smooth, then adjust texture with 1/2 cup (120 mL) cream or reserved broth and season to taste.

Roasting for Depth

Roasting the cauliflower and garlic at high heat concentrates sugars and builds savory depth: leverage Maillard chemistry and Aroma concentration by using 425°F (220°C) for 25–30 minutes. Toss 1 head cauliflower (about 600 g) florets and 6 garlic cloves with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper; spread single layer on a rimmed baking sheet. Roast until edges caramelize.

1. Roast longer for deeper caramel: +5–7 minutes.
2. Shake pan at 12–15 minutes to brown evenly.
3. Cool 5 minutes before adding to Instant Pot.

You’ll get focused roasted flavor; don’t over-char—aim for deep golden, not blackened. For smoky nuance, sprinkle 1/2 tsp smoked paprika or 1 tsp toasted cumin seeds on florets; rotate sheet once for uniform color and timing.

Blending and Texture

Blending the roasted cauliflower and garlic into a velvety soup starts with the right liquid ratio and technique: add 2 cups (480 ml) hot vegetable or chicken stock to the Instant Pot with the roasted vegetables (about 600 g cauliflower + 6 cloves), then blend and adjust to taste—use 2–3 cups (480–720 ml) total for a medium-thick soup, 3–4 cups (720–960 ml) for a thinner finish. You’ll transfer in batches to an immersion or countertop blender, pulse at low shear rates to break cells, then increase speed to refine particle size. Scrape, taste, and reheat to 85°C. For a silkier mouthfeel, pass through a fine-mesh sieve or reblend with 1–2 tbsp cream or olive oil. Season incrementally, test temperature, and serve. Savor the result.

Pumpkin Sage Soup

Place 2 tbsp olive oil in the Instant Pot and set to Sauté; add 1 medium diced onion (about 1 cup) and 2 minced garlic cloves, and cook 3–4 minutes until translucent. Add 1 lb canned pumpkin, 2 cups low-sodium chicken or vegetable stock, 1/2 cup heavy cream, 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh sage for clear sage pairing and sweetness balance. Pressure cook on High 5 minutes; quick release, then blend until silky. Adjust seasoning. Garnish with toasted pepitas.

1. Roast sage leaves for garnish.
2. Add 1/2 tsp ground nutmeg for warmth.
3. Swirl 1 tbsp browned butter for aroma.

You’ll get a refined, technique-driven soup with controlled texture. Serve hot; refrigerate leftovers up to two.

Greek Avgolemono-Style Chicken Soup

After you sauté 1 medium diced onion, 2 diced carrots, and 2 stalks diced celery in 2 tbsp olive oil over Sauté (about 4–5 minutes until softened), add 2 minced garlic cloves and cook 30 seconds; stir in 1/2 cup orzo and 6 cups chicken stock, then nestle in 1 lb chicken breasts or thighs. Secure lid, pressure cook on High 8 minutes, quick-release, shred chicken. Whisk 3 large eggs with 1/3 cup fresh lemon juice until smooth for egg emulsification; temper by adding 1 cup hot broth while whisking, then stir tempered mixture back into pot off heat to avoid curdling. Taste and adjust salt; use additional lemon in 1 tsp increments for lemon balancing. Finish with 2 tbsp chopped dill or parsley.

Smoked Turkey and Wild Rice Soup

If you liked the bright, lemony avgolemono, you’ll appreciate how a smoky turkey and nutty wild rice create a heartier, comforting counterpoint. You’ll use 2 cups cooked smoked turkey, 1 cup wild rice blend, 4 cups low-sodium chicken broth, 1 cup diced carrots, 1 cup celery, 1 small onion minced. Sauté vegetables 3 minutes on Sauté high, deglaze with 1/4 cup dry white wine, add ingredients, seal and cook 22 minutes on Manual, natural release 10 minutes. Follow checklist:

1. Pre-smoke breast 30 minutes.
2. Roast to 160°F internal temp.
3. Rest 20 minutes before Turkey Carving.

Shred turkey, add to soup. Apply Smoking Techniques for layered smoke. Finish with 1 tbsp butter and 1 tsp thyme. Adjust salt, serve hot and enjoy immediately.

Lebanese Lentil and Rice Soup (Mujaddara-style)

You’ll use 1 cup brown lentils, 1/2 cup long-grain rice, 1 large onion (thinly sliced), 2 tbsp olive oil, 1 tsp ground cumin, salt to taste and 4 cups vegetable stock. You sauté half the onion on Saute for 6–8 minutes until browned, add lentils, rice and stock, seal the Instant Pot and pressure cook on Manual/High for 10 minutes with a 10-minute natural release. You crisp the remaining sliced onion in 2 tbsp oil until dark brown and sprinkle as a topping with 2 tbsp chopped parsley and a squeeze of lemon when serving; dollop yogurt if desired.

Key Ingredients

Start with 1 cup dried brown or green lentils (rinsed), 1/2 cup long-grain rice or basmati (rinsed), and 1 large yellow onion (thinly sliced) as the core ingredients; rinse lentils and rice until water runs clear to remove dust and excess starch. You’ll also measure 3 cups low-sodium vegetable broth, 2 tablespoons olive oil, and 1 teaspoon fine sea salt. For aroma add 1/2 teaspoon ground cumin and 1/4 teaspoon black pepper. Prioritize Ingredient Sourcing and Seasonal Produce: buy lentils from reputable suppliers and choose onions at peak firmness.

1. 1 cup lentils, 1/2 cup rice, 1 large onion.
2. 3 cups broth, 2 tbsp oil, 1 tsp salt.
3. 1/2 tsp cumin, 1/4 tsp pepper, fresh parsley to finish, store airtight between uses.

Cooking Technique

With those measured ingredients at hand, caramelize the thinly sliced onion in the Instant Pot using 2 tablespoons olive oil on Sauté (Medium-High): cook 12–18 minutes until deep brown, stirring every 1–2 minutes to prevent scorching. Next, reduce heat to Sauté (Normal); add 1 teaspoon cumin, ½ teaspoon ground coriander and ¼ teaspoon cinnamon; toast 30 seconds to bloom oils. Add 1 cup rinsed brown lentils and ½ cup short-grain brown rice; stir 60 seconds to coat — this Sauté sequence builds texture. Pour 6 cups low-sodium vegetable broth, scrape browned bits, seal and cook Manual High for 10 minutes, natural release 10. You’ll execute precise layering flavors and timing to achieve creamy lentils with distinct grains. Adjust salt after pressure release for accuracy.

Serving & Toppings

When serving, portion 1 to 1 1/2 cups mujaddara per person into warmed bowls and top each with 1/3 cup reserved caramelized onions (set aside before stirring onions into the pot).

1. Drizzle 1 teaspoon extra-virgin olive oil
2. Spoon 2 tablespoons plain yogurt
3. Sprinkle 1 tablespoon toasted nuts

For seasonal garnishes, add microgreens or thinly sliced radish in winter; pomegranate arils or chopped mint in summer. Presentation tips: use shallow bowls, wipe rims, and serve immediately to preserve texture contrast. You offer a bowl of warm chili oil or lemon wedges (cut into eighths) so guests can customize acidity and heat precisely. Taste and adjust seasoning before serving to guests. Label bowls for dietary preferences and record variations for future service reference.

French Onion Soup (pressure-cooked)

After you thinly slice 3 lb (1.4 kg) yellow onions, melt 2 tbsp (30 g) unsalted butter and 1 tbsp olive oil in the Instant Pot on Sauté (Normal) and cook the onions in batches for 25–30 minutes, stirring every 3–4 minutes until deep golden brown. You’ll add 2 tsp kosher salt, 1 tsp sugar to accelerate caramelized onions development, then deglaze with 1/2 cup (120 ml) dry white wine, scraping fond for wine deglazing. Return all onions, add 6 cups (1.4 L) beef stock, 2 sprigs thyme, 1 bay leaf; seal and cook High Pressure 8 minutes, natural release 10 minutes. Finish with 2 tbsp Worcestershire, adjust salt, ladle, top with toasted baguette and 1 cup grated Gruyère, broil until bubbly serve hot.

Zucchini and Basil Soup

To lighten the menu after a hearty French onion, make a bright zucchini and basil soup in the Instant Pot: heat 1 tbsp olive oil + 1 tbsp unsalted butter on Sauté (Normal), add 1 medium yellow onion finely chopped and 2 cloves garlic minced, cook 2–3 minutes until translucent; add 1 lb (450 g) zucchini sliced, 1 tsp kosher salt, sauté 4–5 minutes until edges begin to brown.

1. Add 2 cups veg broth, 1/2 cup white wine optional; pressure cook High 3 min, quick-release.
2. Purée with immersion blender until silky; stir 1/4 cup basil chiffonade off-heat, 2 tbsp lemon juice.
3. Reserve 1/2 cup sautéed zucchini for texture; finish with 1 tbsp crème fraîche and aromatic garnishes.

You’ll celebrate summer zucchini.

Pho-Inspired Beef Noodle Soup

Because a clear, aromatic broth is the foundation, toast 2 star anise, 4 whole cloves, 1 cinnamon stick, 1 tsp coriander seeds and 1 tsp fennel seeds on the Instant Pot Sauté setting for 1–2 minutes until fragrant; remove the spices, then sear 1 lb (450 g) beef (shank, brisket or chuck), cut into 1–1.5 inch pieces, in 1 tbsp neutral oil on Sauté in two batches until well browned (about 1–2 minutes per side), deglaze with 1/2 cup low-sodium beef broth scraping up browned bits, add the toasted spices, 6 cups low-sodium beef broth, 1 medium onion halved and charred under a broiler or directly on a gas flame, a 3-inch ginger piece halved and charred, 1 tbsp fish sauce, 1 tsp kosher salt and 1 tsp sugar, then pressure cook on High for 20 minutes and allow a 10-minute natural release before straining, finishing and adding rice noodles, thinly sliced raw beef, herbs and garnishes. You prioritize clarity: skim fat, adjust salt, and finish with star anise-infused broth and a squeeze for Citrus Brightness to elevate the profile.

Peanut Groundnut Stew With Sweet Potatoes

Sweating 1 large diced yellow onion in 1 tbsp neutral oil on Sauté for 4-5 minutes until translucent, add 3 cloves minced garlic and 1 tbsp grated ginger and cook 30 seconds, then stir in 1 tbsp tomato paste, 1 tsp smoked paprika and 1/2 tsp ground coriander and cook another minute to bloom the spices.

1. Use 2 peeled diced sweet potatoes (about 500 g).
2. Add 1 cup peanut butter and 4 cups vegetable broth.
3. Pressure Cook 8 minutes, quick release; finish with 1 tbsp lime juice.

You’ll secure the lid, season to taste, and garnish with chopped cilantro. Include allergen management by offering sunflower seed butter as a substitute. Explore regional variations in spice blends and garnishes to innovate precisely.

Barley, Mushroom, and Thyme Soup

After the creamy peanut stew, switch to an earthy barley, mushroom and thyme soup that emphasizes texture and umami. You’ll heat 1 tbsp olive oil in the Instant Pot on sauté, add 1 cup diced onion and 2 cloves minced garlic, cook 3–4 minutes until translucent. Add 10 oz sliced mushrooms, sauté 5 minutes to brown. Stir in 3/4 cup pearled barley, 4 cups vegetable stock, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp fresh thyme leaves (or try thyme variations like lemon or winter savory combinations). Seal and pressure cook on high 20 minutes, natural release 10. Finish with 1 tbsp butter and 1 tbsp sherry vinegar. For innovation, test seasonal pairings: roasted root veg or charred leeks and toasted seeds.

Kale, White Bean, and Sausage Soup

Brown 1 lb Italian sausage (casings removed) in the Instant Pot on Sauté for 6–8 minutes, breaking into 1/2‑inch pieces until well caramelized; remove and set aside, leaving 1 tbsp rendered fat. Add 1 diced onion, 3 minced garlic cloves and 2 diced carrots; sauté 3 minutes. Deglaze with 1 cup dry white wine or 1 cup chicken broth; scrape browned bits. Add 4 cups low‑sodium broth, 2 cans (15 oz) drained cannellini beans, and 6 cups chopped kale (perform kale massaging with 1 tsp olive oil to soften). Return sausage. Pressure cook 6 minutes, natural release 10. Finish with 1 tbsp lemon juice, salt to taste. Consider sausage pairing for spice balance.

1. Crisp sausage texture
2. Bright lemon finish
3. Kale contrast

Cilantro Lime Chicken and Rice Soup

Searing 1 lb boneless, skinless chicken thighs in 1 tbsp oil on Sauté for 3–4 minutes per side until golden, remove and set aside; leave 1 tbsp fat in the pot. Add 1 diced onion and 2 minced garlic cloves, sauté 2 minutes. Deglaze with 1/2 cup white wine or 1/2 cup chicken broth, scraping fond. Add 6 cups chicken stock, 1 tsp cumin, 1 tsp salt, 1 cup long-grain rice, and reserved chicken. Pressure cook at high for 8 minutes, natural release 10. Stir in zest and 1/4 cup fresh lime juice; you adjust citrus balance. Finish with 1/2 cup chopped cilantro (use herb chiffonade for delicate texture) and 2 tbsp crema. Serve hot; taste and adjust seasoning. Garnish with thinly sliced radish.

Red Pepper and Tomato Roasted Soup

The recipe begins by roasting 4 red bell peppers (about 1.5 lb) and 3 large Roma tomatoes (about 12 oz) tossed with 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper at 425°F (220°C) on a rimmed baking sheet for 25–30 minutes, turning once, until skins are charred.

Roast red peppers and Roma tomatoes with olive oil and seasonings at 425°F until skins are deeply charred

1. Peel and seed
2. Pressure cook 8 min
3. Purée and finish

You’ll peel and seed peppers, core tomatoes, transfer to Instant Pot with 1 medium onion, chopped, 3 cloves garlic, minced, 1 cup low‑sodium broth, and 1 tsp paprika. Pressure cook 8 minutes, QR. Purée until smooth, adjust acidity and sweetness balance with 1 tsp honey and 1 tbsp red wine vinegar. Finish with 2 tbsp cream and taste for salt to highlight charred aromatics.

Caribbean Pumpkin and Callaloo Soup

After the charred-sweet notes of roasted red pepper and tomato, move to bright Caribbean flavors: peel and cube 1.5 lb (700 g) pumpkin into 1-inch pieces, chop 1 medium onion, mince 3 garlic cloves, and roughly chop 4 oz (115 g) callaloo (or baby spinach). Sauté onion in 1 tbsp oil 3–4 minutes until translucent, add garlic 30 seconds. Stir in pumpkin, 1 tsp ground allspice, 1 tsp smoked paprika. Deglaze with 1 cup (240 ml) vegetable stock, scrape browned bits. Pressure cook 6 minutes, natural release 10 minutes. Purée 50% for texture, then fold in callaloo, heat 2 minutes without boiling. Finish with 1 tbsp lime juice, salt to taste. Explore Heritage Variations and Okra Pairings for regional twists and textural contrast now.

Conclusion

You’ll pick 3–5 recipes, prep ingredients (chop 2 cups onions, slice 3 carrots, mince 2 cloves garlic), and use 1–2 tbsp oil to brown proteins on Sauté for 3–5 minutes. Add 4 cups broth, secure lid, set High pressure for 8–12 minutes depending on ingredients, then use natural release 5 minutes before quick-releasing. Cool, portion into 2-cup containers, label, and freeze for 2–3 months. Reheat 1 container per person on Medium for 4–6 minutes, covered.