Instant Pot soup recipes have become my most-reached-for category on cold weeknights, and honestly for good reason. You add your ingredients, seal the lid, and the pressure cooker handles what would otherwise mean an hour of babysitting a pot on the stove. The soups that come out are full-flavored and hearty, not watered-down shortcuts.
This list covers 22 recipes across a range of styles: broth-based, creamy, bean-heavy, and everything in between. Every one of them was chosen because it holds up well under pressure, uses groceries most of us already have, and reheats without falling apart the next day at lunch. If you are new to pressure cooking soups, a few things matter before you start: check that your sealing ring is seated correctly, stay under the max fill line, and give thick or starchy soups a natural pressure release so the texture stays where it should be.
Beyond that, the process is pretty forgiving. Scroll through, pick one that matches what you have in the fridge or what your family has been asking for, and tap the recipe link for full ingredients and step-by-step instructions.
Why this list stays open on my phone
Last February we had back-to-back soccer tournaments on a Thursday and Friday, which meant I needed dinner ready by 5:15 both nights or we were eating granola bars in the car. I pulled up my saved Instant Pot soup recipes, made a big pot of chicken and white bean on Thursday, and just reheated it Friday with some crusty bread from the store. My husband asked if I had made a fresh pot. I did not correct him.
That is the thing about pressure cooker soups that I do not think gets said enough: they reheat better than most things I make fresh. A list like this one is useful not just for the night you cook, but for the two lunches that follow.
Tap View full recipe under any dish for ingredients, step-by-step instructions, and cook times.
1. Instant Pot Chicken and Orzo Soup
Tender shredded chicken, orzo pasta, and bright vegetables come together fast in the pressure cooker for a satisfying weeknight bowl. A splash of lemon juice at the end lifts every bite. This one is light enough for a quick lunch but hearty enough to anchor dinner. Kids and adults both reach for seconds.
Cook's tip: Add the orzo during the last 3 minutes of cooking using the saute function so it does not turn mushy under pressure.
2. Instant Pot White Chicken Chili
White chicken chili made in the pressure cooker skips the long stove simmer and still builds real depth. Use boneless chicken breasts, white beans, diced green chiles, cumin, garlic powder, oregano, and chicken broth, pressure cooking on high for 18 minutes with a quick release. Shred the chicken directly in the pot, then stir in cream cheese or sour cream to get that thick, creamy texture. Serve it with tortilla chips, shredded pepper jack, and sliced jalapenos for a crowd-pleasing dinner any night of the week.
Cook's tip: Soften the cream cheese to room temperature before adding it so it blends smoothly without leaving white lumps floating in your chili.
3. Skillet Instant Pot Beef and Barley Soup
Beef and barley soup is the kind of hearty bowl that tastes like Sunday cooking, but the Instant Pot gets it done in about 45 minutes total. Brown stew beef on saute mode first so you get some color and flavor, then add pearl barley, diced tomatoes, beef broth, carrots, celery, and a few sprigs of fresh thyme before pressure cooking on high for 30 minutes. The barley absorbs the broth and thickens everything naturally, so you get a stew-like consistency without any extra thickener. This is a good meal-prep option since it reheats well and the barley continues to soak up liquid overnight.
Cook's tip: Do not skip browning the beef first. That extra five minutes on saute mode adds color and a deeper savory flavor that makes the whole pot taste better.
4. Skillet Instant Pot Loaded Baked Potato Soup
Chunky russet potatoes cook down in the Instant Pot with chicken broth, garlic, and onion until perfectly tender. Stir in sour cream and sharp cheddar after releasing the pressure for a rich, creamy finish. Top each bowl with crispy bacon bits, chives, and a little extra cheese. It tastes just like your favorite baked potato in soup form.
Cook's tip: Leave some potato chunks unblended for a hearty, textured soup instead of a fully smooth puree.
5. Instant Pot Chicken Zuppa Toscana
This lighter take on zuppa toscana swaps in ground chicken for a leaner bowl that still delivers bold, smoky flavor. Kale, diced potatoes, and a creamy broth round out every spoonful. The Instant Pot brings it all together in about 25 minutes from start to finish. It pairs perfectly with crusty bread for soaking up every last drop.
Cook's tip: Stir in the kale and cream after releasing pressure and let them sit on the saute setting for 3 minutes so the kale wilts without going limp.
6. Instant Pot Curried Cauliflower Soup
Roasted cauliflower florets, warm curry spices, and coconut milk create a bold, golden soup that is naturally vegan and deeply satisfying. Pressure cooking the cauliflower until very soft makes blending it into a smooth, luxurious texture effortless. A squeeze of lime and fresh cilantro brighten the whole bowl at serving time. This one disappears fast at the dinner table.
Cook's tip: Toast the curry powder and cumin in the pot on the saute setting for 60 seconds before adding any liquids to unlock the full depth of the spices.
7. Sheet Pan Instant Pot Chicken Tortellini Soup
Chicken tortellini soup is a step up from basic chicken noodle and comes together in the Instant Pot in under 30 minutes. Use boneless chicken thighs, chicken broth, diced tomatoes, spinach, Italian seasoning, and garlic, pressure cooking on high for 12 minutes with a quick release before shredding the chicken and stirring in refrigerated cheese tortellini. Switch to saute mode and cook for 4 to 5 minutes until the tortellini is tender. It is filling enough to be a full dinner on its own, and kids tend to really like it.
Cook's tip: Use refrigerated tortellini rather than frozen for this. Frozen tortellini needs more cooking time and can make the texture uneven in the residual heat of the pot.
8. Instant Pot Spicy Kimchi Tofu Soup
This bold Korean-inspired soup brings together fermented kimchi, silken tofu, and a savory gochujang broth that the pressure cooker deepens in minutes. Pork or vegetable broth both work beautifully as the base depending on what you have on hand. Sliced green onions and a soft-cooked egg make great toppings. It is warming, a little spicy, and deeply satisfying on a cold night.
Cook's tip: Use well-fermented kimchi rather than fresh for the most developed, tangy flavor in the finished broth.
9. Instant Pot Shrimp and Corn Chowder
Shrimp and corn chowder uses the Instant Pot to build a quick, creamy base and then adds shrimp at the very end so they stay tender. Saute diced bacon, onion, and garlic first, then add diced potatoes, frozen corn, Old Bay seasoning, and chicken or seafood broth before pressure cooking on high for 5 minutes with a quick release. Stir in raw shrimp and heavy cream on saute mode and cook for just 3 to 4 minutes until the shrimp are pink and cooked through. This is a good choice for summer or fall when corn is sweet and plentiful.
Cook's tip: Do not add shrimp before the pressure cooking step. They overcook very quickly under pressure and turn rubbery, so always add them at the end on saute mode.
10. Instant Pot Tuscan White Bean Soup
This Tuscan white bean soup is different from the site's White Bean and Kale Soup because it uses pancetta, sun-dried tomatoes, and a Parmesan rind for a deeper, more Italian-style flavor profile. Saute pancetta and garlic first, then add dried cannellini beans soaked overnight, canned diced tomatoes, rosemary, and chicken broth before pressure cooking on high for 35 minutes with a natural release. The Parmesan rind melts into the broth and adds a salty, savory body that you cannot get from cheese alone. Stir in fresh baby spinach right before serving so it wilts without going soggy.
Cook's tip: Save Parmesan rinds in a zip bag in the freezer. They keep for months and add a restaurant-level richness to any bean or vegetable soup.
11. Instant Pot Navy Bean and Smoked Sausage Soup
Dried navy beans, sliced smoked sausage, and a handful of simple pantry vegetables simmer in the Instant Pot until the beans turn creamy and the broth turns rich. A bay leaf, garlic, and a little smoked paprika keep the flavors deep and comforting. This is one of those soups that tastes like it cooked all day even though it is ready in under an hour. Serve it with crusty bread for a complete meal.
Cook's tip: No soaking is needed for navy beans in the pressure cooker, but do rinse them well and add an extra cup of broth to account for absorption.
12. Instant Pot Smoky Black Lentil Soup
Black lentils, also called beluga lentils, hold their shape under pressure better than green or red lentils, giving this soup a more textured, hearty result. Saute onion, garlic, and smoked paprika first, then add the black lentils, fire-roasted tomatoes, cumin, coriander, vegetable broth, and a chipotle pepper in adobo sauce before pressure cooking on high for 18 minutes with a natural release. The smokiness from the chipotle and paprika together gives this soup a depth that makes it feel substantial even without any meat. Top it with plain yogurt and fresh cilantro for a cooling contrast.
Cook's tip: One chipotle pepper in adobo is enough for a mild to medium heat. Taste after blending before adding a second one, since the heat intensifies as the soup sits.
13. Instant Pot Italian Sausage and Kale Soup
Crumbled Italian sausage, hearty kale, and cannellini beans come together in a tomato-forward broth that the Instant Pot builds in a fraction of the usual time. A little fennel seed and red pepper flakes give the broth real depth and a gentle kick. This soup reheats beautifully the next day when the flavors have melded even further. It is filling, colorful, and easy to put together on a busy evening.
Cook's tip: Stir in the chopped kale after pressure cooking and let it wilt in the residual heat for about 5 minutes to keep it from getting too soft.
14. Slow Cooker Instant Pot Chicken and White Rice Soup
Classic and comforting, this simple pressure cooker soup uses bone-in chicken thighs, long-grain white rice, and a clear, savory broth seasoned with celery, carrot, and onion. The chicken shreds easily right into the pot after cooking and the rice soaks up all that homemade flavor. It is the kind of soup people ask for when they are under the weather or just need something honest and warm. Finish with a little fresh parsley and black pepper.
Cook's tip: Use a 4-minute pressure cook time for the rice so it stays tender without becoming gummy in the broth.
15. Instant Pot Roasted Red Pepper Soup
Roasted red pepper soup uses jarred roasted peppers so you skip the oven step entirely, making this one of the faster soups on the list. Saute onion and garlic, then add jarred roasted peppers, canned tomatoes, vegetable broth, smoked paprika, and a pinch of cayenne before pressure cooking on high for 8 minutes with a quick release. Blend it smooth, then finish with a splash of heavy cream or coconut cream for a silky, velvety texture. Serve it as a starter, or pair it with a sandwich for a complete lunch.
Cook's tip: Drain the jarred peppers but save a tablespoon of the brine and stir it in after blending. It adds a slightly tangy, complex note that lifts the whole flavor.
16. Instant Pot Green Chile Pork Stew
Chunks of pork shoulder, roasted green chiles, tomatillos, and warm spices make this stew a bold and satisfying bowl perfect for chilly evenings. The Instant Pot breaks the pork down to fork-tender perfection in about an hour with very little prep work. Serve it over rice, with warm tortillas on the side, or pile it into bowls as a standalone soup. A squeeze of lime and fresh cilantro finish it off just right.
Cook's tip: Sear the pork chunks in batches on the saute setting before pressure cooking to add color and lock in the rich, meaty flavor.
17. Instant Pot Pork Pozole Rojo
Pozole rojo is a traditional Mexican hominy soup with pork, and the Instant Pot cuts the usual stove time from three or more hours down to about 50 minutes. Use pork shoulder cut into chunks, canned hominy, dried ancho or guajillo chiles rehydrated and blended into a sauce, onion, garlic, dried oregano, and chicken broth, pressure cooking on high for 40 minutes with a natural release. Shred the pork into the broth and taste for salt and more chile sauce. Serve it with shredded cabbage, radishes, lime, and dried oregano on the side for the traditional toppings spread.
Cook's tip: Toast the dried chiles in a dry pan for 30 seconds per side before soaking them in hot water. Toasting deepens their flavor and removes any dusty, stale notes.
18. Instant Pot Thai Coconut Curry Soup
This Thai-inspired coconut curry soup uses red curry paste, coconut milk, chicken or tofu, and rice noodles for a bowl that is aromatic, a little spicy, and ready in about 25 minutes. Saute red curry paste with a bit of oil first so it blooms and becomes fragrant, then add sliced chicken thighs or cubed firm tofu, chicken or vegetable broth, fish sauce, brown sugar, and coconut milk before pressure cooking on high for 8 minutes with a quick release. Add thin rice noodles and lime juice after opening the lid, letting them soak for a few minutes in the hot broth. Top with fresh cilantro, bean sprouts, and a wedge of lime.
Cook's tip: Do not add coconut milk before pressure cooking if you can help it. Adding it after the pressure release prevents the fat from separating and keeps the broth silky.
19. Instant Pot Lobster Bisque
A luxurious lobster bisque made in the Instant Pot delivers restaurant-worthy results at a fraction of the effort. Tomato paste, dry sherry, heavy cream, and tender lobster pieces build a deeply flavored, velvety soup in under 40 minutes. The pressure cooker extracts incredible flavor from the lobster shells quickly for a rich, full-bodied base. Serve it in warm bowls with a crusty baguette for an impressive dinner.
Cook's tip: Simmer the lobster shells directly in the broth under pressure for 15 minutes to extract the most flavor before straining and building the bisque.
20. Instant Pot Mushroom and Wild Rice Soup
Mushroom and wild rice soup is hearty enough to satisfy meat-eaters even though it is completely meatless, thanks to the earthy depth of cremini and dried porcini mushrooms. Saute onion, garlic, and fresh cremini mushrooms until softened, then add wild rice, a handful of rehydrated dried porcini, vegetable broth, thyme, and soy sauce for an umami boost before pressure cooking on high for 28 minutes with a 10-minute natural release. Stir in a splash of cream and a handful of fresh parsley right before serving. Wild rice takes longer than white rice, so do not cut the cook time short or it will be too chewy.
Cook's tip: Reserve the soaking liquid from the dried porcini mushrooms and add it to the pot with the broth. It carries a concentrated mushroom flavor that deepens the whole soup.
21. Instant Pot Pasta Fagioli
Pasta fagioli is an Italian peasant soup made with beans, small pasta, and tomatoes, and the Instant Pot version is thick, filling, and on the table in about 35 minutes. Brown ground beef or Italian sausage on saute mode, then add diced onion, garlic, canned tomatoes, cannellini beans, beef broth, Italian seasoning, and a Parmesan rind if you have one, pressure cooking on high for 8 minutes with a quick release. Stir in small pasta like ditalini on saute mode and cook for 7 to 8 minutes until tender. This is a one-bowl meal that really does not need anything else except crusty bread to mop up the broth.
Cook's tip: Soup thickens a lot as it cools because the pasta keeps absorbing liquid. Add a cup of extra broth when you reheat leftovers to get the right consistency back.
22. Instant Pot Chicken Posole Verde
Chicken posole verde uses tomatillos, poblano peppers, and hominy with chicken thighs for a bright, slightly tangy Mexican soup that is a little different from the red posole many people already know. Blend fresh tomatillos, a roasted poblano, onion, garlic, and cilantro into a green sauce, then combine it in the Instant Pot with chicken thighs, canned hominy, cumin, and chicken broth before pressure cooking on high for 20 minutes with a natural release. Shred the chicken into the broth and taste for lime and salt. Serve with sliced avocado, shredded cabbage, and warm corn tortillas for a complete, satisfying meal.
Cook's tip: Char the tomatillos and poblano under the broiler for 5 minutes before blending them. The slight char adds a smoky note that keeps the verde sauce from tasting too sharp or raw.
Frequently Asked Questions
How long does it take to make soup in an Instant Pot?
Most Instant Pot soups come together in 20 to 45 minutes total, counting the time the pot needs to come up to pressure and then release. Simple chicken or vegetable soups usually land closer to 20 to 30 minutes. Soups with dried beans or tougher cuts of beef can take 45 to 90 minutes, but that is still a significant cut compared to a long stovetop simmer.
Can you overcook soup in an Instant Pot?
Yes, and it shows up most with delicate ingredients. Pasta, rice, shrimp, and leafy greens all overcook quickly under pressure. The fix is simple: add those after the pressure cooking step is done, then use the saute function to finish them gently. Sturdier proteins like chicken thighs or pork shoulder are much more forgiving and hold up well.
Do you need to add extra liquid when making soup in an Instant Pot?
The Instant Pot needs at least 1 cup of liquid to build enough steam to reach pressure. Most soup recipes already have far more than that in their broth, so you usually do not need to add anything extra. Just confirm the total liquid in your recipe clears that minimum before you seal the lid.
Can Instant Pot soups be frozen?
Most of them freeze well for up to 3 months. Bean soups, broth-based soups, and meat soups are all good candidates. The ones to watch are soups with pasta or potatoes. Pasta turns mushy after freezing, and potatoes can go grainy. If you know you are making a batch to freeze, leave those out and stir them in fresh when you reheat.
What size Instant Pot works best for soup?
A 6-quart is the most practical size for most families. It holds enough for four to six people with room to spare and stays comfortably under the max fill line for nearly every recipe on this list. If you regularly cook for a crowd or like to batch cook and freeze, an 8-quart gives you more capacity without changing how the recipes work.
Should you use quick release or natural release for Instant Pot soups?
It depends on what is in the soup. Quick release works fine when you have added pasta, rice, or shrimp after the main cook and just need to stop the heat fast. Natural release is the better choice for thick, starchy, or cream-based soups because it lets the pressure drop gradually and keeps the texture from turning grainy or broken. When a recipe specifies one method, follow it, since that choice is usually built into the timing.
Final Thoughts
Twenty-two soups is a lot to look at all at once, so start with one that matches what you actually have on hand tonight. A can of white beans and some leftover rotisserie chicken, a bag of frozen corn and a block of cream cheese, whatever is sitting in your fridge, there is probably something on this list that fits. Pick one, make a big pot, and let the leftovers carry you through the next day.
