#instantpotsoup

A thick and delicious black bean soup prepared with ease in the Instant Pot. Brimming with veggies and spices, this hearty dish is ideal for a cosy evening.

Ingredients: 1 lb dried black beans, rinsed and soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 1 tablespoon cumin powder. 1 tablespoon chili powder. 1 teaspoon smoked paprika. 6 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. Juice of 1 lime. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Turn on the Instant Pot and set it to 'Saut' mode. Add olive oil and saut onion, garlic, red bell pepper, carrot, and celery until softened. Stir in cumin powder, chili powder, and smoked paprika, and cook for another minute. Add soaked black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir well. Close the Instant Pot lid, set the valve to 'Sealing,' and switch to 'Manual' mode. Cook on high pressure for 25 minutes. Allow natural pressure release for 15 minutes, then carefully release any remaining pressure. Open the lid, stir in lime juice, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and tasty soup made with tender chicken, beans, corn, and spices that are influenced by Mexican food. This Instant Pot Chicken Taco Soup is gluten-free and full of great flavors. It's great for a cozy meal any day of the week.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 cup frozen corn kernels. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 avocado, diced for garnish. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine diced chicken, black beans, diced tomatoes, diced green chilies, diced onion, minced garlic, frozen corn kernels, chicken broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release to release any remaining pressure. Open the lid and stir the soup. Adjust seasoning if necessary. Serve hot, garnished with diced avocado, chopped cilantro, and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

A delicious and healthy Instant Pot Skinny Steak Soup with just 3 points! Packed with lean sirloin steak and vibrant vegetables, it's a satisfying and low-calorie option for a hearty meal.

Ingredients: 1 lb lean sirloin steak, thinly sliced. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 tsp olive oil. 4 cups beef broth. 1 can 14 oz diced tomatoes. 1 cup green beans, trimmed and cut. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups spinach leaves. 2 tbsp fresh parsley, chopped.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Slice the steak and add the onion and garlic. Cook the steak until it turns brown. Put in green beans, thyme, rosemary, diced tomatoes, carrots, and celery. Season with salt and pepper. Mix well. Put the lid back on the Instant Pot and add the beef broth. Turn it on by hand for five minutes. When the food is done, quickly let the pressure out and open the lid. Add spinach and stir until it wilts. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Instant Pot Creamy Potato Soup is a hearty and comforting meal that is great for cold days. Simple ingredients are used to make it, and the Instant Pot makes it ready in no time. It's creamy, tasty, and sure to please.

Ingredients: 4 cups diced potatoes. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped chives or green onions for garnish.

Instructions: In the Instant Pot, put in the diced potatoes, chopped onion, minced garlic, broth, and dried thyme. Close the lid and make sure the pressure release valve is set to "seal." Set the timer for 10 minutes at high pressure and choose the "Soup" setting. After the cooking cycle is over, let the pressure drop naturally for 5 minutes. Then, quickly let go of any remaining pressure. Slowly lift the lid off and add the heavy cream. Blend the soup with an immersion blender until it is smooth and creamy. Add pepper and salt to taste. Add chopped chives or green onions on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

A hearty and flavorful soup featuring smoked sausage, white beans, and a variety of vegetables, cooked to perfection in the Instant Pot.

Ingredients: 1 lb smoked sausage, sliced. 2 cans white beans, drained and rinsed. 3 carrots, peeled and diced. 2 celery stalks, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: Set Instant Pot to saut mode and cook the sliced smoked sausage until browned. Add onions, carrots, and celery, sauting until vegetables are tender. Stir in minced garlic, dried thyme, and smoked paprika. Pour in chicken broth and add drained white beans. Season with salt and pepper. Close the Instant Pot lid and set to high pressure for 8 minutes. Once done, release pressure and open the lid carefully. Stir in chopped kale and let it sit for a few minutes until wilted. Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

French onion soup that is easy to make in the Instant Pot and tastes great. This is a classic comfort food that has caramelized onions, flavorful broth, and gooey melted cheese on top of a baguette slice.

Ingredients: 4 large onions, thinly sliced. 3 tablespoons unsalted butter. 2 tablespoons olive oil. 1 teaspoon sugar. 4 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 cup dry white wine. 8 cups beef broth. Salt and pepper to taste. 4 slices baguette. 1 1/2 cups shredded Gruyere cheese.

Instructions: Put the Instant Pot on "Saut" mode and add the olive oil and butter. Put in the sugar and sliced onions. Cook for about 15 minutes, or until the onions turn caramelized. Add the minced garlic and dried thyme and stir them in. Cook for two more minutes. To clean the pot, add dry white wine and scrape up the brown bits on the bottom. Salt and pepper should be added. Mix well. Put the lid back on the Instant Pot and turn it on to "Manual." Cook for 10 minutes on high pressure. Quickly let go of the pressure, and then carefully open the lid. Warm up the broiler. Put soup in bowls that can go in the oven. On top of each bowl, put a slice of baguette and sprinkle Gruyere cheese over it. Put the dish under the broiler and melt the cheese. It should turn golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Instant Pot Bacon Ranch Potato Soup is a hearty, creamy soup that tastes great with ranch seasoning and bacon. This is the perfect comfort food for any event!

Ingredients: 6 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups potatoes, peeled and diced. 4 cups chicken broth. 1 cup heavy cream. 1 packet ranch seasoning mix. Salt and pepper to taste. Chopped chives, for garnish. Shredded cheddar cheese, for garnish.

Instructions: Set the Instant Pot to "saut" and cook the bacon until it's nice and brown. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Dice the onion and add it to the bacon fat. Saut until the onion is clear. Then add the garlic and cook for one more minute. Take the Instant Pot out of saut mode and add chicken broth, diced potatoes, and ranch seasoning mix. Put the lid back on and set the valve to seal. Put the food through eight minutes of high pressure cooking, and then quickly let the pressure out. Open the lid slowly and add the heavy cream. Blend the soup with an immersion blender until it is smooth and creamy. Add pepper and salt to taste. Add crispy bacon, chopped chives, and shredded cheddar cheese on top while it's still hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and creamy zucchini soup made effortlessly in a pressure cooker. Perfect for a quick and comforting meal.

Ingredients: 4 medium-sized zucchinis, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Hot oil should be added to the pressure cooker while it is in saut mode. Put in the minced garlic and diced onions and saut until the onions are soft. Add the chopped zucchini and cook for three to four more minutes. Add the vegetable broth and season with pepper and salt. Turn on high pressure for 5 minutes and then close the lid. After the cooking time is up, quickly release the pressure. Blend the soup until it's smooth with an immersion blender. Add heavy cream and taste to see if the seasoning needs to be changed. Serve hot with fresh parsley on top. Have fun with your creamy zucchini soup!

Prep Time: 10 minutes

Cook Time: 15 minutes