Here are all the best healthy Instant Pot soup recipes! They’re perfect for easy weeknight dinners or to meal prep for lunches.
Got an Instant Pot? Let’s make soup! Soups are some of the easiest ways to eat clean and healthy: they’re a tasty way to eat good-for-you vegetables. So why not make them in a pressure cooker? The Instant Pot has so many uses: it can make basics like dried beans or it can whip up an entire healthy dinner right in the pot!
Here’s a list of all our favorite Instant Pot soup recipes! There’s lots to choose from: creamy loaded potato soup with all the fixin’s. Hearty split pea soup with a smoky undertone. Hearty veggie chili, and flavor-packed lentil soup. Let’s get to the recipes, shall we?
And now, our top Instant Pot soup recipes!
Ready for the most comforting, cozy bowl? Meet the best Instant Pot potato soup. It’s velvety and creamy, with light chunks of potatoes for texture. It’s savory with a hint of Old Bay seasoning. There’s no heavy cream, and loaded with all the fixings, it’s a deliciously tasty healthy dinner idea. And did we mention you don’t even need a blender?
Next up in our Instant Pot soup recipes: this incredible wild rice soup. It's become a fan favorite pressure cooker soup because of the outrageously creamy texture and savory flavor. It's filled with whole grain wild rice, mushrooms, and veggies, and dried white beans cook right in the pot. It's 100% plant based and a total crowd-pleaser. Serve with crusty bread or a green salad for a tasty meal.
Here's a healthy soup that's incredibly tasty: minestrone! This classic Italian soup is full of chunky vegetables, baby kale and pasta in a tomato-y broth. Serve garnished with fresh herbs, or take it up a notch with a dollop of basil pesto (or vegan pesto). Yum!
This Instant Pot lentil soup is easy to make and full of nutritious ingredients! Lentils load it with plant based protein, and it’s bright red from fire roasted tomatoes. Using fresh fennel instead of onion adds a smoky undertone. Enjoy a steaming bowl with a side of our best vegan cornbread. Reader Laura told us,“My husband said this could easily go into regular rotation at our house!”
Split pea soup might sound humble, but it’s pretty much the perfect meal. Really, split pea soup? First of all, it’s delicious: full of cozy, lightly smoky flavor. It’s a whole food plant based recipe (WFPB) and because split peas have lots of plant-based protein, it’s very filling. Best of all, it’s very easy to make! All you’ll need is about 15 minutes of active time with your Instant Pot: then it’s totally hands off!
This Instant Pot butternut squash soup is quick and cozy! It’s spiced with sage, with a hint of cinnamon and a smoky undertone. The squash and carrot give it an electric orange hue, and it’s rounded out with potato and apple for sweetness. Really, it’s pure gold in a bowl!
Does ramen count as soup? We hope so, because steaming bowls of slurpable ramen is where it’s at! Authentic ramen from a Japanese restaurant is the absolute best. But the next best thing is trying it homemade! This Instant Pot ramen features a savory broth flavored with umami-laden miso and soy sauce, tender noodles, and runny soft boiled eggs.
Last but not least in our Instant Pot soup recipes: chili! (Chili's basically a soup, right?) This one is really the best Instant Pot vegetarian chili: it’s full of beans, veggies, and lentils to up the plant-based protein. It's full of savory, hearty flavor and is perfect topped with sour cream and cheese. In fact…we might like it the best of all of our chili recipes!
What kind of Instant Pot to use?
The pressure cooker we used to test all these recipes is the Instant Pot 6 Qt Pressure Cooker. But there are lots of great brands out there! Keep in mind that if you’re using a different brand, you may find that the cook times could be slightly different.
A note on the Instant Pot sealing ring
Your Instant Pot or pressure cooker has a plastic sealing ring on the inside of the lid. The sealing ring can sometimes pick up odors from cooking: especially with savory soup recipes! Here are a few tips on caring for the sealing ring:
- Make sure to remove the sealing ring and fully clean it after cooking.
- Store the Instant Pot with the lid upside down so the ring is exposed to air, instead of with the lid closed. This allows the sealing ring to air out between uses.
- To remove the odor from an Instant Pot sealing ring, soak it in vinegar for a few hours.
- Tip: If you use your Instant Pot often, consider purchasing two sealing rings. We have a few extra Instant Pot sealing rings and have designated 2 for savory recipes and 1 for sweet recipes.
What to serve with soup?
How to make Instant Pot soup into a healthy meal? Pair with a salad or bread! Here are some of our favorite salads or easy breads that would pair well:
- Easy Arugula Salad Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
- Spinach Apple Salad This spinach apple salad with balsamic dressing and glazed walnuts is so easy and SO good, it will be your new go-to! No one will believe it took minutes to put together.
- Best Homemade Cornbread, Classic Cornbread Muffins or Vegan Cornbread You may not have thought cornbread was life changing…until now. This tender, moist cornbread tastes the Jiffy box, but 100 times tastier.
- Looking for more? Go to 10 Best Sides to Serve with Soup.
Instant Pot Loaded Potato Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 1x
Description
Here’s the best loaded Instant Pot potato soup! It’s insanely creamy, a healthy spin with no heavy cream and no blender needed.
Ingredients
- 2 large shallots
- 4 medium russet potatoes
- 4 tablespoons salted butter
- 2 ½ cups vegetable broth, divided
- 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
- 1 ¼ teaspoons kosher salt
- 2 teaspoons Old Bay seasoning
- 1 garlic clove
- Fresh ground black pepper
- 2 cups 2% milk
- Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, bacon, shiitake bacon or coconut bacon, hot sauce
Instructions
- Mince the shallots. Peel and dice the potatoes.
- Turn on Saute mode and add the butter to the Instant Pot. When it is melted, add the shallot and saute 4 to 5 minutes, until softened but before it browns.
- Add 2 cups vegetable broth and the potatoes. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 10 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Meanwhile, add the flour to a medium bowl. Whisk in the remaining ½ cup vegetable broth until the flour is combined. Turn off the Instant Pot.
- Add the flour mixture to cooked potatoes and add the salt, Old Bay seasoning, grated garlic, and fresh ground pepper. Stir until potatoes are mashed and creamy, like the consistency of chunky mashed potatoes. Then stir in the milk until smooth.
- Turn on Saute mode again and cook for 2 minutes until soup is warmed through. Turn off the Instant Pot and serve immediately, garnished with the desired toppings.
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Soup Recipes, Best Instant Pot Soup Recipes
