Top 5 Instant Pot Soup Recipes for Cozy Nights

2. Hearty Chicken Noodle Soup

Ingredients

• 1 lb chicken breast, diced
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 cups egg noodles
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Sauté the Chicken: Using the sauté function, add a splash of olive oil and cook the diced chicken until browned.
2. Add Vegetables and Broth: Add onions, carrots, and celery. Pour in the chicken broth and season with thyme, salt, and pepper.
3. Pressure Cook: Seal the lid and cook on high pressure for 10 minutes.
4. Add Noodles: Quick-release the pressure, stir in the egg noodles, and cook on the sauté function for an additional 5 minutes.
5. Serve: Garnish with fresh parsley before serving.

Comfort in a Bowl
This classic chicken noodle soup is a staple in many households. It’s not only easy to prepare but also perfect for soothing those chilly evenings or when you’re feeling under the weather. For more quick and healthy dinner options, check out our 10 quick and healthy dinner recipes for busy weeknights.

3. Classic Beef and Barley Soup

Ingredients

• 1 lb beef stew meat, cubed
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: bay leaf

Instructions

1. Brown the Beef: Set the Instant Pot to sauté mode. Brown the beef cubes until seared on all sides.
2. Add Vegetables: Add onions, carrots, and celery. Sauté for a few minutes until softened.
3. Combine Ingredients: Pour in the beef broth, barley, thyme, salt, pepper, and bay leaf if using.
4. Pressure Cook: Close the lid and cook on high pressure for 25 minutes.
5. Serve: Remove the bay leaf and serve hot.

A Hearty Option
This beef and barley soup is a filling meal that’s great for leftovers. The combination of tender beef and wholesome barley makes it a nutritious choice for any dinner table.

4. Spicy Black Bean Soup

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Lime wedges and cilantro for garnish

Instructions

1. Sauté the Vegetables: Use the sauté function to cook the onion, garlic, and bell pepper until softened.
2. Add Beans and Broth: Stir in the black beans, vegetable broth, cumin, chili powder, salt, and pepper.
3. Pressure Cook: Close the lid and set to high pressure for 15 minutes.
4. Blend: Use an immersion blender for a smooth consistency or leave it chunky based on your preference.
5. Serve: Garnish with lime wedges and cilantro.

Spice It Up
This spicy black bean soup is perfect for those who love a little heat. It’s not only flavorful but also high in protein and fiber, making it a fantastic option for a healthy dinner.

5. Loaded Potato Soup

Ingredients

• 4 large potatoes, diced
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices of cooked bacon, crumbled
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. Sauté Onions: In your Instant Pot, sauté onions until translucent.
2. Add Potatoes and Broth: Add diced potatoes and chicken broth. Season with salt and pepper.
3. Pressure Cook: Seal the lid and cook on high pressure for 12 minutes.
4. Mash and Mix: Quick-release the pressure, mash some of the potatoes for a thicker consistency. Stir in cheese, sour cream, and half of the bacon.
5. Serve: Top with remaining bacon and green onions.

Comfort Food at Its Best
This loaded potato soup is creamy, cheesy, and utterly indulgent. It’s like having a loaded baked potato in a bowl, making it an instant favorite on any chilly evening. For more options to warm you up, explore our 10 wholesome soup recipes for a healthy lifestyle.

FAQs

Q1: Can I make these soups vegetarian?
Absolutely! Many of these recipes can be easily adapted. For example, substitute chicken broth with vegetable broth and meat with mushrooms or lentils.

Q2: How do I store leftovers?
Let the soup cool completely, then transfer it to airtight containers. Most soups can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Q3: Can I use frozen vegetables?
Yes! Using frozen vegetables can save you time. Just add them in with the other ingredients, adjusting cooking times as necessary.

Q4: What can I serve with these soups?
Crusty bread, grilled cheese sandwiches, or a simple salad make excellent accompaniments.

Conclusion

There you have it—five delightful Instant Pot soup recipes that are sure to keep you cozy all season long. Each recipe is designed to be quick, simple, and full of flavor, making them perfect for busy weeknights or lazy weekends. So grab your Instant Pot, gather your ingredients, and enjoy the comfort of homemade soup!

For more recipes and tips, check out Instant Pot’s official website. Happy cooking!