pressure cooker soup

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.

Instant Pot Lentil Soup

olive oil

onion

carrots

celery

springs fresh thyme

salt

smoked paprika

black pepper

French green lentils

garlic (minced (about 4 teaspoons))

fire-roasted diced tomatoes ((15 ounces))

crushed tomatoes ((15 ounces))

vegetable broth

parsley (for serving)

Parmesan cheese (optional

Crusty bread (optional for serving)

Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.

While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.

Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.

Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.

Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

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Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).

Instant Pot Creamy Tomato Tortellini Soup is a quick and easy soup made completely in the Instant Pot! With only a handful of ingredients, this soup is one that will be on your weekly rotation!

Instant Pot Creamy Tomato Tortellini Soup

chicken broth

frozen cheese tortellini

oz crushed tomatoes

garlic

tsp pepper

basil (roughly chopped)

heavy whipping cream

parmesan cheese

Pour the chicken broth and frozen tortellini into the Instant Pot.

Pour the can of crushed tomatoes on top of the tortellini, do not stir.

Add the garlic, salt, pepper and chopped basil to the pot.

Secure the lid, make sure the knob is set to sealing.

Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.

After taking the lid off, turn the Instant Pot onto saute.

Stir in the heavy cream.

Once the soup is boiling, slowly add in the parmesan cheese.

Serve and enjoy!

Make Creamy Instant Pot Potato Leek Soup&nbsp;under an hour! Healthy Pressure Cooker Leek Potato Soup is super easy to make with simple ingredients. A satisfying bowl of comfort to warm your soul!

Instant Pot Potato Leek Soup

(1.5lb or 552 grams) Yukon gold potatoes (, diced)

- trimmed & chopped) large leeks (, chopped)

unsalted butter

(0.5 grams) bay leaves

(1.5 grams) dried thyme

(250 milliliters) heavy cream

(1L) unsalted chicken stock

(13 grams) garlic cloves (, minced)

Salt and black pepper

onions (, finely sliced)

Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.

Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.

Season &amp; Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).

Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, or fresh herbs. Season with some freshly ground black pepper. Serve immediately. Enjoy!~ :)

Make Classic Instant Pot French Onion Soup! Sweet caramelized onions simmered in rich beef broth topped with toasted golden crusty bread and melted Gruyère cheese. Comforting pressure cooker soup - simple ingredients yet fancy entrée that'll impress your guests!

Instant Pot French Onion Soup

onions

(2 grams) baking soda

(63 milliliters) Sauvignon Blanc or dry white wine

thyme thyme

(12 grams) garlic cloves (, minced)

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

bay leaf

beef stock

chicken stock

French baguette (,

Gruyère cheese

Pressure Cook Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).&nbsp;Melt 6 tbsp (64g) unsalted butter in Instant Pot.&nbsp;Add in ⅓ lb (151g) sliced shallot + 3 lbs (1361g) sliced yellow onions.&nbsp;*Note: we’re reserving ⅓ lb (151g) sliced yellow onions for later.&nbsp;Add in ½ tsp (2g) baking soda (NOT baking powder!), then mix well. Sauté until onions begin to release moisture (~5 mins).&nbsp;Pressure cook at High Pressure for 20 minutes, then Quick Release.&nbsp;*Note: Onions are full of liquid, so they will generate enough steam for the Instant Pot to get up to pressure.

Caramelize Onions: There will be a lot of liquid in Instant Pot. To speed up the process, pour the onion liquid in a large glass measuring cup and reserve it for later.&nbsp;Caramelize onions by using the "Saute More" function. Stir occasionally. Once all the liquid has evaporated, turn the heat down to "Saute Normal".&nbsp;*Pro Tip: At this point, you will want to stir the onions more frequently to avoid burning.&nbsp;Saute onions until they are deep golden brown.&nbsp;*Note: The whole caramelizing process will take roughly 20 - 28 minutes.

Deglaze Instant Pot: Pour in ¼ cup (63ml) Sauvignon Blanc or dry white wine, then completely deglaze the bottom of the pot with wooden spoon.

Pressure Cook French Onion Soup: Add minced garlic cloves, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 bay leaf, thyme, reserved onions, reserved onion juice, 4 cups (1L) unsalted beef stock, and 4 cups (1L) unsalted chicken stock in Instant Pot. Give it a quick mix and close lid. Pressure Cook at High Pressure for 0 (zero) minute + 20 minutes Natural Release.

Season and Serve Instant Pot French Onion Soup: While Instant Pot is natural releasing, preheat oven to 450°F.&nbsp;Slice French baguette to ¾ - 1 inch thick slices (Optional: We spread some melted butter on the baguette slices, then toasted them in toaster oven).&nbsp;Taste and season the French onion soup with salt (for reference, we added 3 large pinches of coarse kosher salt).&nbsp;*Optional Flavor Enhancing Step: Simmer the soup for 5 - 10 minutes using the "Saute" button to give it more body and richness.Add French onion soup to an oven-safe bowl. Place a slice of French baguette on top of the soup, then layer freshly grated Gruyère cheese on top. Place the bowls on a baking tray, then place them in a 450°F oven for 6 - 8 minutes (until the cheese melt and browned).&nbsp;Give yourself a pat on the back for making this delicious French Onion Soup! Enjoy~

This Instant Pot Vegetable Soup is quick, easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter!&nbsp;

Instant Pot Vegetable Soup

canola oil

onion (finely diced)

Italian seasoning

chicken

lb potatoes (chopped (about 3-4 medium))

tomatoes

beans

spinach

Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.&nbsp;

Turn the Instant Pot off and add the garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.

Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.

Add potatoes, carrots, celery, tomatoes and green beans and stir.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.

Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).

Stir in the spinach, adjust seasonings to taste and serve.

Make this Heart-Warming Instant Pot Split Pea Soup&nbsp;a staple in your home! Hearty Rich Pressure Cooker Split Pea Soup with Ham done in an hour with 10 simple ingredients. Filling, flavorful, frugal Instant Pot Soup.

Instant Pot Split Pea Soup

ham pork hock

unsalted butter or olive oil

(0.4 grams) bay leaves

(410 grams) carrots (, chopped)

(24 grams) garlic (, minced)

rib (75 grams) celery (, chopped)

(220 grams) medium onion (, diced)

(454 grams) green split peas

(1.5L) unsalted chicken stock

thyme

Soften Onions: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add in 2 tbsp (28g) unsalted butter or olive oil, then quickly add in diced onions to prevent the butter from burning. Season with a pinch of salt. Saute diced onions until softened (~2 mins). Add in minced garlic, a pinch of dried thyme, and 2 bay leaves, then saute for another minute. Optional: add in chopped carrots &amp; celery, then saute for another minute.

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot (keep the brown bits as they are very flavorful).

Pressure Cook Split Pea Soup: Add in chopped carrots and celery if you haven't. Add 1 lb (454g) green split peas and 1 (2lb) ham bone or smoked pork hock. Pour in 5 ½ cups (1375ml) unsalted chicken stock. Pressure Cook at High Pressure for 15 minutes + 10 minutes Natural Release.

Season &amp; Thicken: Set aside the pork hock or ham bone. Give it a few quick stirs. The soup should thicken and come together.&nbsp;*Pro Tip: Ensure you taste the soup, then season with more salt (for reference, we added 2 large pinches of kosher salt).&nbsp;If you used smoked pork hock, cut the meat and add them in the split pea soup or serve them in sandwiches.

Serve Split Pea and Ham Soup: This comforting Instant Pot Split Pea Soup is very filling, so you can serve it as a meal on its own. Enjoy~ :)

The best easy, creamy Instant Pot Potato Soup. Rich and satisfying, this cheesy, healthy soup uses cauliflower to make it creamy, without heavy cream!

Instant Pot Potato Soup

garlic (minced (about 2 teaspoons))

water

chicken bouillon

½ pounds Yukon gold potatoes

cauliflower

spicy brown mustard

cheddar cheese (plus additional for serving)

Parmesan cheese

chives (for serving)

Croutons (baguette, additional cheese, additional Greek yogurt (optional,

Saute

Turn the Instant Pot to sauté. Add the butter and let melt, then add the onion. Cook until the onion softens and turns translucent, about 5 minutes. Add the garlic and cook 30 additional seconds, just until fragrant.

Simmer

Add the water to the Instant Pot. Let come to a simmer (this will take several minutes), then whisk in the bouillon. Continue to stir until it is smoothly dissolved.

Cook

Add the potatoes, cauliflower, mustard, thyme, and pepper. Cover and seal the Instant Pot. Cook on manual (high) pressure for 10 minutes. When the cooking time is up, immediately vent to release any remaining pressure.

Puree

Carefully open the lid. With an immersion blender, purée the soup until smooth, or puree the soup in batches in a regular blender (be careful not to fill the blender more than halfway. Hot soup will splatter). Return any soup you pureed in the blender to the pot. Let the soup cool a few minutes, then stir in the Greek yogurt, cheddar, and Parmesan.

Serve

Taste and adjust the seasoning as you like. Serve hot, topped with chives, additional cheese, and a dollop of Greek yogurt as desired.

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Make Cha Chaan Teng Classic Flavorite Instant Pot HK Borscht Soup in Pressure Cooker.&nbsp;Extremely easy to make with simple healthy ingredients! Comforting Instant Pot Vegetable Beef Soup with a balance of savory-sour-sweet flavors, spiced with a hint of paprika.

Instant Pot HK Borscht Soup

beef shank

(500 grams) large onion (, roughly sliced)

(460 grams) large russet potato (,

(1lb

carrots (, chunks)

(160 grams) ribs celery (, chunks)

(20 grams) garlic cloves (, crushed)

bay leaves

stock stock

tomato paste

paprika

Salt + black pepper

Cut beef shank into bite-size pieces. Add all the ingredients in Instant Pot, then jump straight to "Step 4: Deglaze" below. This method will still be tasty!&nbsp;:)

A. Dump &amp; Start Method:

Brown Beef Shank: Heat up Instant Pot using Sauté More function. Pat dry, then generously season one side of the beef shank with salt + black pepper. Drizzle inner pot with 1 tbsp olive oil. Then, brown the seasoned side of beef shank in Instant Pot. Season the other side of beef shank with more salt + black pepper.&nbsp;*Pro Tip: Brown the two sides of Beef Shank in Instant Pot for 5 minutes per side.

Saute Onions &amp; Vegetables: Rest browned beef shank on a chopping board. Add sliced onions in Instant Pot, then saute until soften (roughly 3 minutes). Add crushed garlic, celery chunks, carrot chunks, 2 bay leaves, 1 tsp (4g) paprika, and 3 tbsp (45ml) tomato paste in Instant Pot. Saute for another 2 minutes. Then, add in quartered tomatoes.

Cut Beef Shank: While the onions are being sauteed, cut beef shank into bite-size pieces.

Deglaze: Pour in 1 cup (250ml) unsalted chicken stock or high-quality beef stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.

Pressure Cook HK Borscht Soup: Add beef shank pieces back in Instant Pot. Don't forget all the meat juice! Pour in 4 cups (1L) unsalted chicken stock or high-quality beef stock. Layer the potato chunks + cabbage pieces on top. Pressure Cook at High Pressure for 12 minutes + Full Natural Release.

Thicken &amp; Season: Use Saute function to bring the soup to a boil. Give the soup a few quick stirs with a ladle to break up the potatoes, then let it boil for another 5 minutes. You can also add some cornstarch + water mixture in the soup. Taste and season the soup with more salt + paprika if desired (For Reference:&nbsp;we added ~1 tbsp Salt + few more tsp Paprika here).&nbsp;Enjoy!~*Pro Tip (Optional): add 1 tbsp Fish Sauce for an extra layer of flavor.&nbsp; ;)

B. Flavor Enhancing Method:

Easy and delicious Pressure Cooker Black Bean Soup!

Pressure Cooker Black Bean Soup

Medium white onion, diced

Green bell pepper, chopped

garlic, minced

chili powder

cumin

oregano

broth (I used veggie broth)

dried black beans

green chiles

For garnish: cilantro, pico de gallo, avocado, lime wedges

On your pressure cooker, select the saute function and add in the olive oil. Once hot, sautee the onion and peppers for 5 minutes. Add in the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for one additional minute.

Mix in the broth, dried beans, and green chiles. Set the pressure cooker to cook on manual HIGH pressure for 40 minutes. Mine takes about 10 minutes to pressurize before it starts to cook.

Once done cooking, carefully release the pressure which will take a few minutes.

If desired, use an immersion blender to blend the soup into a creamy consistency. This can also be done in a blender but be careful when transferring the hot soup.

This pressure cooker / Instant Pot Mexican Pinto Bean Soup recipe packs just the right amount of heat, plus protein-packed beans, onion, and garlic in a tomato-based broth.

Mexican Pinto Bean Soup

pinto beans

bacon slices, diced

onion, diced

garlic cloves,

jalapeños, deseeded and diced, optional*

(12-ounces) Mexican-style beer**

broth

(4-ounces) diced green chiles, optional*

(10-ounces each) diced tomatoes with green chiles (we used Rotel Mild)

chipotle pepper

Salt and pepper

In the pressure cooking pot, combine the beans...

In the pressure cooking pot, combine the beans with 8 cups of water. Seal the lid in place and select High Pressure and a 1 minute cook time. When the timer beeps, turn the pressure cooker off and let beans soak for 1 hour. Remove the lid, rinse and drain the beans, and set aside. Wipe out the cooking pot.

Select Sauté on the pressure cooker. When the...

Select Sauté on the pressure cooker. When the pot is hot, add the bacon and cook for 5 minutes or until crisp. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot. 

Add the onion, garlic, and jalapeños (if using),...

Add the onion, garlic, and jalapeños (if using), and cook for 2 minutes or until softened. Add the beer to deglaze, scraping any browned bits off the bottom of the pot. Add the soaked beans, chicken broth, oregano, cumin, bay leaves, diced green chiles, diced tomatoes with green chiles and their juices, and chipotle pepper in adobo, and stir to combine.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally for 15 minutes, then finish with a quick release. When the valve drops, carefully remove the lid. Discard the bay leaves.

Using an immersion blender, traditional blender, or food...

Using an immersion blender, traditional blender, or food processor, partially blend the soup for a thicker consistency if you like. 

Stir in the cooked bacon. Season with salt...

Stir in the cooked bacon. Season with salt and pepper to taste.

Top 13 pressure cooker soup recipes from across the web

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Instant Pot Creamy Tomato Tortellin...

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Instant Pot Vegetable Soup

Instant Pot Split Pea Soup

Instant Pot Potato Soup

Instant Pot HK Borscht Soup

Pressure Cooker Black Bean Soup

Mexican Pinto Bean Soup

Creamy Chicken and Wild Rice Soup

Cheeseburger Soup - Instant Pot Rec...

Instant Pot Zuppa Toscana

Top 13 pressure cooker soup recipes from across the web

The most viewed pressure cooker soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lentil Soup

Instant Pot Creamy Tomato Tortellin...

Instant Pot Potato Leek Soup

Instant Pot French Onion Soup

Instant Pot Vegetable Soup

Instant Pot Split Pea Soup

Instant Pot Potato Soup

Instant Pot HK Borscht Soup

Pressure Cooker Black Bean Soup

Mexican Pinto Bean Soup

Creamy Chicken and Wild Rice Soup

Cheeseburger Soup - Instant Pot Rec...

Instant Pot Zuppa Toscana

The most viewed pressure cooker soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine