From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners
This Instant Pot roasted red pepper soup is the one I make when I need dinner on the table fast but still want something that tastes like I spent actual effort on it. Two jars of roasted red peppers, a can of tomatoes, and about 10 minutes of hands-on work. The pressure cooker does the rest.
The thing I appreciate most is that the active time is genuinely short. You saute the onion and garlic for maybe 5 minutes, add everything else, lock the lid, and walk away for 8 minutes at high pressure. Once it blends smooth with a splash of cream, it tastes rich without being heavy. I’ve served it as a weeknight dinner alongside grilled cheese and also as a starter when we had people over, and it works both ways.
One note: don’t skip that tablespoon of brine you reserve from the pepper jars. I forgot it once and the soup tasted a little flat. Stirring it in after blending adds a brightness that pulls the whole thing together.
Why you will love this
- Ready in 30 minutes total, with only about 10 minutes of actual prep work before the Instant Pot takes over
- Jarred roasted red peppers mean no broiling or peeling, which keeps the ingredient list simple and the mess minimal
- Smoked paprika and a small amount of cayenne add depth and mild warmth without making it spicy for kids
- Naturally gluten-free and easy to make dairy-free by swapping in coconut cream
- Leftovers taste even better the next day, so it’s worth making a full batch
Tips for success
- Reserve that tablespoon of brine before you drain the pepper jars. It goes in at the end and adds a tangy note that keeps the soup from tasting one-dimensional.
- Let the soup cool in the pot for 3 to 4 minutes before blending. Hot soup in a countertop blender builds pressure quickly, so fill it no more than halfway and hold the lid down firmly with a folded kitchen towel.
- An immersion blender works great here and saves the cleanup of a countertop blender. Blend for a full 60 seconds to get it completely smooth, not just mostly smooth.
- If the soup tastes a little flat after blending, add salt first before reaching for more cayenne. Under-seasoning is the most common reason blended soups disappoint.
What to serve with it
- A grilled cheese or a thick slice of toasted sourdough is the easiest pairing and works for both kids and adults.
- For a lighter lunch, serve it with a simple green salad dressed with lemon and olive oil.
- If you want to stretch it into a more filling dinner, stir in a can of drained white beans before pressure cooking for extra protein.
- A drizzle of olive oil and a few torn basil leaves on top make it look pulled-together if you are serving guests.
Substitutions
If you want to use fresh peppers instead of jarred, two to three large red bell peppers roasted under the broiler and peeled will work. Just add a small splash of red wine vinegar at the end since you won’t have the jar brine. Coconut cream is a straightforward swap for heavy cream if you are keeping this dairy-free, and it adds a mild sweetness that pairs well with the peppers. Chicken broth can replace vegetable broth without changing the flavor much. A pinch of red pepper flakes can stand in for cayenne if that’s what you have.
For picky eaters who are sensitive to heat, leave out the cayenne entirely and increase the smoked paprika slightly. The soup still has plenty of flavor without any spice.
Make-ahead and storage
This soup is genuinely better the next day once the flavors have had time to settle. Make it up to 2 days ahead, let it cool completely, and store it in an airtight container in the refrigerator. It keeps well for up to 5 days. Reheat on the stovetop over medium-low heat, stirring occasionally. If it has thickened in the fridge, stir in a splash of broth to loosen it before serving.
This soup also freezes well for up to 3 months. Freeze it before adding the cream, then stir in fresh cream after reheating for the best texture. Thaw overnight in the refrigerator and reheat gently on the stove.
Instant Pot Roasted Red Pepper Soup
Ingredients
Equipment
Method
- Press Saute on the Instant Pot and add the olive oil. Once it is hot, add the chopped onion and cook for 3 to 4 minutes until softened and starting to turn translucent. Add the smashed garlic cloves and cook for 1 minute more, stirring so the garlic does not burn.
- Add the drained roasted red peppers, diced tomatoes with their juices, vegetable broth, smoked paprika, cayenne, salt, and black pepper. Stir everything together. Press Cancel to turn off Saute mode.
- Secure the lid and set the valve to Sealing. Press Pressure Cook and set to High pressure for 8 minutes. When the cook time is done, carefully turn the valve to Venting for a quick release. Keep your hands away from the steam vent.
- Open the lid and let the soup cool for 3 to 4 minutes. If you are using an immersion blender, blend the soup directly in the pot until completely smooth, about 60 seconds of blending. If using a countertop blender, work in batches and fill it no more than halfway each time. Hold the lid down firmly with a folded kitchen towel to prevent hot soup from forcing the lid off.
- Once the soup is blended smooth, stir in the heavy cream or coconut cream and the reserved tablespoon of pepper brine from the jar. The brine adds a tangy note that brightens the whole flavor. Taste and adjust salt, pepper, or cayenne as needed.
- Ladle into bowls and top with fresh basil or parsley. A drizzle of olive oil or a swirl of cream on top makes for a nice presentation if you are serving guests.
Notes
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