The Best Instant Pot Soup Recipes: Quick Dinner

The Best Instant Pot Soup Recipes: Your Weeknight Dinner Savior

You know that sound? That glorious sizzle when you dump onions and garlic into a hot Instant Pot? That's the sound of dinner saving the day.

I used to think making great, complex soup meant standing over a giant simmering pot for two hours, babysitting the broth. But let’s be real, who has that kind of time? Especially when you need something hearty, comforting, and fast .

If you’re looking for the ultimate collection of reliable instant pot soup recipes , you've landed in the right spot. These instant pot soup recipes truly simplify weeknight cooking.

I’m talking about a rich, soul warming bowl that goes from fridge to table in about 40 minutes total. We're skipping the dry chicken and the bland broth.

This recipe for Velvety Lemon Chicken & Rice Soup is naturally gluten-free, ridiculously healthy, and proves that the pressure cooker is truly the MVP of quick meals. It’s one of those essential instant pot soup methods you’ll use every week.

When you’re searching for reliable instant pot soup recipes , look no further than this guide.

Why This Works: Mastering the Flavor Profile for Instant Pot Soup Success

Listen up, because this isn’t just about speed; it's about flavor intensity. The Instant Pot traps steam, creating pressure, which fundamentally changes how ingredients behave. This is why mastering these instant pot soup recipes is so rewarding.

Cutting Down Cook Time Without Sacrificing Flavor

Our recipe hits the sweet spot: 15 minutes of prep time and 15 minutes under pressure . How is that possible?

The intense pressure environment forces the flavor molecules deep into the chicken and aromatics much faster than standard simmering. This means you achieve a flavor profile in minutes that traditionally takes hours.

The Role of Deglazing and the Sauté Function

You absolutely must use the sauté function. This isn't optional, it's chemistry. When you sauté the onions and carrots until they soften and the chicken just begins to brown, you create flavorful "fond" (the browned bits) on the bottom of the pot.

When you add the liquid and scrape up those bits (the process of deglazing), those highly concentrated, savory flavors dissolve into the liquid, ensuring your broth is rich and complex. Skip this step, and your pot soup recipes will taste flat.

Many fantastic instant pot soup recipes hinge on this crucial first step.

Why Pressure Cooking Tenderizes Meats and Beans Faster

Pressure breaks down collagen and connective tissue rapidly. This is why a thick chicken breast (which we use in many instant pot chicken soup recipes ) becomes fall apart tender in under 15 minutes. It’s essentially an accelerated braise. If you’ve ever struggled with chewy chicken, the Instant Pot is your fix. If you want to master perfectly tender poultry for other dishes, you should also check out my recipe for Instant Pot Shredded Chicken: 10 Min Prep, Ultra Tender .

Essential Ingredients for the Best Instant Pot Soup Recipes (Lemon Chicken & Rice)

This recipe is designed to be fast, flavorful, and adaptable. Remember, everything below is naturally gluten-free!

Ingredient Swap Authority Table

It’s a great idea to make these easy instant pot soup recipes whenever you have odds and ends in the fridge. Here are the best ways to customize without ruining the texture.

Nutrition Information

Easy step-by-step Guide to Making Any Instant Pot Soup

This method works for almost all my favorite pot soup recipes , whether you're making beef stew or a quick minestrone. Just follow the phases precisely to ensure success with your instant pot soup recipes .

Prep Time: 15 minutes | Cook Time: 15 minutes

Phase 1: Sautéing Aromatics (The Critical First Step)

1. Sizzle Time: Hit the ‘Sauté’ button on your Instant Pot and add the oil. Wait about 1 minute until the oil is shimmering. Add the carrots, celery, and onion (mirepoix). Stir and let them soften until the onions are translucent about 5 minutes.
2. Brown the Meat: Add the diced chicken breast (or thighs) and stir constantly for 2 minutes until the outside is lightly golden brown. Season generously with salt, pepper, and dried thyme.
3. Deglaze: Pour in ½ cup of the chicken broth and use a wooden spoon to scrape every last browned bit (fond) off the bottom of the pot. This prevents the dreaded "Burn" warning and builds unbelievable flavor.

Phase 2: Layering Ingredients and Locking the Lid

4. Add Liquid: Pour in the remaining 5 ½ cups of chicken broth. Give the ingredients one last, gentle stir.
5. Seal and Cook: Secure the lid and make sure the vent is sealed. Set the Instant Pot to Manual/Pressure Cook (High) for 6 minutes .
6. The Wait: Once the 6 minute cycle is complete, let the pressure release naturally for 5 minutes (NPR) , then quick release the remaining pressure (QR).

Phase 3: Post Pressure Finishings (Cream, Acids, and Herbs)

7. The Starch Addition: Once the pin drops, open the lid. Hit the 'Sauté' button again and bring the liquid to a rolling simmer. Add the 1 cup of Jasmine rice (or Orzo) and cook uncovered, stirring occasionally, for 8 to 10 minutes until the rice is tender and the soup has thickened slightly. (If you’re curious about timing, mastering simple rice in the pressure cooker is key, and this method works just as well!) Instant Pot Rice: Foolproof 1:1 Method for Fluffy Basmati .
8. The Creaminess: Turn off the Sauté function. Stir in the full fat coconut milk (or heavy cream) and the fresh lemon juice.
9. Taste and Serve: Adjust salt and pepper as needed. The final soup should be velvety, savory, and bright. Ladle into bowls and finish with fresh parsley. This is one of the quickest, healthiest instant pot soup recipes healthy I make!

Pro Tips and Common Mistakes When Cooking Instant Pot Soups

Even expert home cooks stumble. Here are the most common pitfalls when tackling instant pot soup and how to dodge them when making your next batch of instant pot soup recipes .

Troubleshooting: Common Mistakes in Instant Pot Soup

How to Thicken Soups After Pressure Release (The Slurry Method)

If your soup is too thin after you add the starch/rice, don't panic! These techniques ensure your instant pot soup recipes always reach the perfect consistency.

1. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water. This is your slurry.
2. Bring the soup back to a simmer (using the Sauté function).
3. Slowly drizzle the slurry into the simmering soup while continuously stirring. It will thicken immediately. Add only half the slurry first, then wait 30 seconds before adding more.

Avoiding Overcooking Dairy or Cream Based Ingredients

Dairy is delicate. If you dump cream or milk into the pot before pressure cooking, it will often break or separate when subjected to high heat, resulting in a grainy texture. The rule: Cream, cheese, yogurt, and acid (lemon juice, vinegar) must be stirred in after the pressure cycle is complete and the heat has been turned off or reduced to low simmer.

This prevents curdling and keeps your soup velvety smooth, which is crucial for the best instant pot soup recipes .

Storage and Freezing: Maximizing Your Instant Pot Soup Yields

This recipe yields 6 hearty bowls, so you're likely going to have leftovers. Good news: this instant pot soup freezes beautifully. These versatile instant pot soup recipes make bulk cooking worthwhile.

Best Containers for Refrigerating Large Batches

Always store soup in airtight containers once it has cooled slightly (within 2 hours of cooking). For easy portion control, I prefer glass containers with lockable lids. Soup stays fresh in the refrigerator for 3 to 4 days.

Freezing Tips for Creamy vs. Broth Based Soups

This is crucial for instant pot soup recipes .

• Broth Based Soups (Like this one): Freeze perfectly. If you used potatoes or rice, they might soften slightly upon thawing, but the overall texture is great. Freeze in single serving portions for easy microwave reheating.
• Dairy/Cream Based Soups: Cream based soups (especially those using dairy milk or half and half) can sometimes separate slightly when thawed due to fat molecules breaking down. If freezing a cream based soup, consider adding the cream after you have thawed and reheated the soup portion.

Reheating Instant Pot Soups Safely

The best way to reheat is low and slow on the stovetop or back in the Instant Pot using the 'Sauté' setting set to 'Less' (low heat). Avoid aggressive boiling, which can lead to separation.

Garnishes and Toppings That Add Texture and Zing

A great soup needs texture contrast! Don't forget the finishing touches:

• A drizzle of high-quality olive oil.
• A sprinkle of fresh herbs (dill, parsley, or chives).
• Something crunchy: crispy croutons, crushed potato chips, or a scatter of toasted pumpkin seeds.

Best Side Dishes to Serve with Hearty Soups

For a truly complete meal, you need some excellent sides. This light, zesty soup pairs wonderfully with something carb heavy, like a simple crusty bread, or maybe some Crockpot Mashed Potatoes: Ultra Creamy Easy Slow Cooker Side if you want serious comfort.

This Lemon Chicken & Rice instant pot soup recipes proves that speed doesn't mean sacrificing depth. Go ahead, get cooking! These instant pot soup recipes are sure to become family favorites.