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!
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 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.
Here’s the best loaded Instant Pot potato soup! It’s insanely creamy, a healthy spin with no heavy cream and no blender needed.
- 2 large shallots
- 4 medium russet potatoes
- 4 tablespoons salted butter
- 2 1/2 cups vegetable broth, divided
- 6 tablespoons all purpose flour (or 1-for-1 gluten free flour)
- 1 1/4 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
- 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 1/2 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
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.