Instant Pot Hearty Soup Collection

Butternut Squash Soup (Instant Pot)

Creamy, slightly sweet, and deeply comforting with coconut milk, pear, and warming spices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 2.5 lb butternut squash, peeled & cubed
• ¾ cup celery, chopped
• 1 cup carrots, chopped
• 2 shallots, diced
• 4 cloves garlic
• 1 (2-inch) piece fresh ginger
• 5 large sage leaves
• 6 sprigs fresh thyme
• 1 large Anjou pear, peeled & chopped
• 3 cups vegetable broth
• 13.5 oz full-fat coconut milk
• 1 tsp kosher salt (or to taste)
• 1 tsp coarse black pepper
• ½ tsp ground cardamom
• 2 tbsp coconut sugar

Garnish (Optional): Pepitas, reserved coconut cream, chopped chives

Instructions

1. Add all ingredients except coconut milk and sugar to the Instant Pot.
2. Seal and cook on High Pressure for 12 minutes.
3. Natural release for 10 minutes, then vent remaining pressure.
4. Blend until smooth using an immersion blender.
5. Stir in coconut milk and coconut sugar. Adjust seasoning.
6. Serve with desired toppings.

Loaded Baked Potato Soup (Instant Pot)

Rich, creamy, and packed with bacon, cheese, and classic baked potato flavors.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 8 medium potatoes, peeled & diced
• 32 oz chicken broth
• 1 white onion, diced
• 1 tsp salt, plus more to taste
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 cup half-and-half
• 1 cup sour cream
• 1 lb bacon, cooked & crumbled
• 1 cup sharp cheddar cheese, shredded
• 5 green onions, diced

Instructions

1. Add potatoes, broth, onion, salt, garlic powder, and pepper to Instant Pot.
2. Cook on High Pressure for 10 minutes.
3. Quick release pressure.
4. Mash slightly for texture.
5. Stir in half-and-half, sour cream, bacon, and cheese.
6. Garnish with green onions and extra bacon.

Cabbage Soup (Instant Pot)

Light, nourishing, and packed with vegetables—perfect for a wholesome meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6–8

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 large carrots, sliced
• 3 celery stalks, chopped
• 2 tbsp minced garlic
• 1 green bell pepper, chopped
• 1 (14 oz) can fire-roasted tomatoes
• 1 head cabbage, chopped
• 8 cups vegetable broth
• 3 bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp red pepper flakes
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Set Instant Pot to Sauté and heat olive oil.
2. Sauté onion, carrots, celery, garlic, and bell pepper for 5 minutes.
3. Add remaining ingredients.
4. Seal and cook on High Pressure for 10 minutes.
5. Natural release for 10 minutes. Remove bay leaves before serving.

Pesto Tomato Tortellini Soup (Instant Pot)

Hearty, creamy, and full of Italian flavor with pesto, spinach, and tender tortellini.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 1 (28 oz) crushed tomatoes
• 1 (28 oz) diced tomatoes
• 1 (28 oz) tomato sauce
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1½ cups chicken broth
• 1 cup cream or half-and-half
• 1 lb refrigerated tortellini
• 1 lb frozen chopped spinach
• 3 heaping tbsp store-bought pesto

Instructions

1. Set Instant Pot to Sauté and heat olive oil.
2. Sauté onion and garlic until fragrant.
3. Add tomatoes and broth. Cook on High Pressure for 5 minutes.
4. Quick release pressure.
5. Stir in tortellini, spinach, cream, and pesto.
6. Set to Sauté and cook 5 minutes until tortellini is tender.

🍽 Serving Suggestions

• Crusty bread or garlic toast
• Side salad
• Grilled cheese or sandwich pairing