Upgrade your dinner routine with these ten healthy instant pot soups that are packed with flavor and nutrition. From vibrant vegetable blends to hearty lentil treasures, these recipes will not only satisfy your hunger but also nourish your body. Each soup is designed for quick preparation and maximum taste, making them perfect for busy weeknights or tranquil Sundays. Dive into these delicious bowls of goodness and discover how easy it is to create nutritious meals that don't skimp on flavor.
Get ready to embrace hearty, wholesome dinners that redefine what comfort food can be—quick, healthy, and simply irresistible!
1. Creamy Tomato Basil Soup
Tomato soup takes a delightful twist with this creamy version that’s brimming with fresh basil. This soup is not only comforting but also incredibly nutritious, packed with vitamins A and C. The Instant Pot brings together the flavors beautifully in just minutes, making this a perfect weeknight meal.
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 150 per serving
Nutrition Information:
- Protein: 5g
- Carbohydrates: 24g
- Fat: 6g
Ingredients:
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut milk
- 1 cup fresh basil leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
1. Set the Instant Pot to sauté mode and add the chopped onion and garlic. Sauté until soft.
2. Add the crushed tomatoes, vegetable broth, and seasonings. Stir well.
3. Close the lid and set to manual for 10 minutes.
4. After cooking, do a quick release and stir in the cream and basil.
5. Blend until smooth using an immersion blender.
6. Serve hot with crusty bread!
- For a vegan version, use coconut milk.
- Add a pinch of red pepper flakes for a kick!
FAQs:
- Can I make this ahead? Yes! It stores well in the fridge for up to 5 days.
2. Spicy Chicken Tortilla Soup
Bring a taste of Mexico to your dinner table with this spicy chicken tortilla soup. It combines tender chicken, zesty spices, and crunchy tortilla chips for a satisfying meal that’s both hearty and healthy. The Instant Pot ensures the chicken is juicy and the flavors meld perfectly in no time.
Recipe Overview:
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories: 300 per serving
Nutrition Information:
- Protein: 25g
- Carbohydrates: 30g
- Fat: 10g
Ingredients:
- 1 lb chicken breast, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- Salt and pepper to taste
- Tortilla chips for serving
Instructions:
1. Set the Instant Pot to sauté and cook the onion and garlic until fragrant.
2. Add the chicken, tomatoes, broth, corn, chili powder, salt, and pepper. Stir well.
3. Close the lid and set to manual for 15 minutes.
4. After cooking, do a quick release. Shred the chicken with two forks.
5. Serve topped with tortilla chips and your choice of avocado or cheese.
- Use rotisserie chicken for a faster option.
- Customize toppings with cilantro, lime, or jalapeños.
FAQs:
- Can I make this vegetarian? Yes, substitute chicken for black beans!
3. Lentil Soup with Carrots and Celery
This hearty lentil soup is a powerhouse of nutrition, loaded with protein and fiber. The combination of lentils, carrots, and celery creates a comforting bowl that’s perfect for chilly evenings. Thanks to the Instant Pot, you can enjoy this nourishing meal in no time, making it an ideal choice for meal prep or quick dinners.
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories: 220 per serving
Nutrition Information:
- Protein: 15g
- Carbohydrates: 36g
- Fat: 3g
Ingredients:
- 1 cup dried lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
1. Set the Instant Pot to sauté. Add onions, carrots, and celery, cooking until softened.
2. Stir in lentils, broth, cumin, and seasoning.
3. Close the lid and cook on manual for 20 minutes.
4. Once done, let the pressure release naturally for 10 minutes.
5. Check lentils for texture, adjusting seasoning as needed before serving.
- For added flavor, throw in some bay leaves while cooking.
- This soup freezes well for easy meals later!
FAQs:
- Can I use canned lentils? Yes, but cooking time will vary.
4. Butternut Squash and Apple Soup
This sweet and savory soup combines the natural sweetness of butternut squash with tart apples, creating a velvety delight that's perfect for fall or winter dinners. It’s comforting, cozy, and offers a unique flavor combo that will impress your family and friends. Plus, the Instant Pot makes preparation a breeze!
Recipe Overview:
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories: 180 per serving
Nutrition Information:
- Protein: 2g
- Carbohydrates: 30g
- Fat: 6g
Ingredients:
- 1 medium butternut squash, peeled and diced
- 2 apples, peeled and diced
- 4 cups vegetable broth
- 1 onion, chopped
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions:
1. In the Instant Pot, sauté onions until translucent.
2. Add the diced squash, apples, broth, cinnamon, salt, and pepper.
3. Close the lid and set to manual for 15 minutes.
4. Release the pressure, then blend until smooth.
5. Serve warm, topped with a drizzle of olive oil or toasted seeds.
- Try adding a dash of nutmeg for an extra warming spice.
- Garnish with apple slices for a fresh touch.
FAQs:
- Is this soup gluten-free? Yes, all ingredients are gluten-free.
5. Chicken and Wild Rice Soup
This robust chicken and wild rice soup is filled with tender chicken pieces, earthy wild rice, and a medley of vegetables. It’s a classic comfort food that’s wholesome and satisfying, perfect for cold nights. With the Instant Pot, you can whip this up quickly, keeping the flavors rich and deep!
Recipe Overview:
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: 320 per serving
Nutrition Information:
- Protein: 30g
- Carbohydrates: 35g
- Fat: 8g
Ingredients:
- 1 lb chicken breast, cubed
- 1 cup wild rice, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
1. Sauté onion, carrots, and celery in the Instant Pot until softened.
2. Add chicken, wild rice, broth, thyme, salt, and pepper. Stir well.
3. Close the lid and set to manual for 20 minutes.
4. Once done, do a quick release, and shred the chicken in the pot.
5. Serve hot, garnished with parsley.
- For creaminess, stir in a splash of cream before serving.
- Add spinach for an extra dose of greens!
FAQs:
- Can I use brown rice? Yes, but the cooking time will differ.
6. Italian Wedding Soup
Warm up with a bowl of Italian wedding soup, filled with tiny meatballs, leafy greens, and pasta. This dish is not only delicious but also a celebration of flavors that come together beautifully in the Instant Pot. It’s loaded with nutrients, making it a perfect choice for family dinners.
Recipe Overview:
- Servings: 5
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Calories: 250 per serving
Nutrition Information:
- Protein: 18g
- Carbohydrates: 30g
- Fat: 8g
Ingredients:
- 1 lb ground turkey or chicken for meatballs
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp Italian seasoning
- 4 cups chicken broth
- 1 cup spinach or kale
- 1 cup small pasta (like ditalini)
Instructions:
1. In a bowl, mix ground turkey, breadcrumbs, egg, and seasoning. Form into small meatballs.
2. Sauté the meatballs in the Instant Pot until browned.
3. Add broth and pasta, and stir. Close the lid and set to manual for 10 minutes.
4. After a quick release, stir in the greens before serving.
5. Enjoy with grated Parmesan on top!
- Make meatballs ahead of time and freeze for easy meals.
- Use whole wheat or gluten-free pasta for a healthier option.
FAQs:
- Can I use store-bought meatballs? Sure, but homemade tastes better!
7. Miso Soup with Tofu and Seaweed
For a quick yet nourishing soup, miso soup is a fantastic option. With its rich umami flavor, this soup is light yet fulfilling, perfect for those who enjoy a taste of Japan. The Instant Pot brings everything together seamlessly, creating a delightful dish that’s packed with probiotics and nutrients.
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Calories: 100 per serving
Nutrition Information:
- Protein: 8g
- Carbohydrates: 10g
- Fat: 5g
Ingredients:
- 4 cups water
- 1/2 cup miso paste
- 1 cup cubed tofu
- 1 cup seaweed (wakame)
- 2 green onions, sliced
Instructions:
1. In the Instant Pot, add water and bring to a simmer using the sauté function.
2. Once simmering, whisk in miso paste until dissolved.
3. Stir in tofu and seaweed, then close the lid and set for 5 minutes on manual.
4. After cooking, release pressure and serve topped with green onions.
- Experiment with different types of miso for unique flavors.
- Add more vegetables like mushrooms or bok choy for extra nutrition.
FAQs:
- Is this vegan? Yes, as long as you choose a plant-based miso.
8. Coconut Curry Chickpea Soup
This vibrant coconut curry chickpea soup is an explosion of flavors that will transport your taste buds to exotic lands. With creamy coconut milk, aromatic spices, and protein-rich chickpeas, this soup is both delicious and nutrient-dense. Ideal for those who love a touch of spice, the Instant Pot makes it even easier to whip up!
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: 250 per serving
Nutrition Information:
- Protein: 10g
- Carbohydrates: 30g
- Fat: 12g
Ingredients:
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained
- 1 cup vegetable broth
- 1 onion, chopped
- 2 tbsp curry powder
- 1 cup spinach
- Salt to taste
Instructions:
1. Set the Instant Pot to sauté and add onions until golden.
2. Stir in chickpeas, coconut milk, broth, curry powder, and salt. Mix well.
3. Close the lid and cook on manual for 10 minutes.
4. Release pressure, stir in spinach, and serve hot!
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding more curry powder or fresh chili.
FAQs:
- Can I freeze this soup? Yes, it freezes beautifully!
9. Sweet Potato and Black Bean Soup
Packed with antioxidants and fiber, this sweet potato and black bean soup is both healthy and filling. The natural sweetness of the sweet potatoes balances perfectly with the earthy black beans, creating a symphony of flavors that are nourishing and satisfying. Thanks to the Instant Pot, this soup is ready in record time!
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 220 per serving
Nutrition Information:
- Protein: 10g
- Carbohydrates: 40g
- Fat: 4g
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
1. In the Instant Pot, sauté onion and garlic until fragrant.
2. Add sweet potatoes, black beans, broth, cumin, salt, and pepper. Stir well.
3. Close the lid and set to manual for 10 minutes.
4. After cooking, do a quick release. Mash slightly with a fork for texture.
5. Serve warm, garnished with avocado or cilantro.
- Add lime juice for a zesty twist.
- For extra heartiness, serve with cornbread.
FAQs:
- Can this soup be made ahead? Yes, it stores well for up to 5 days.
10. Pea and Mint Soup
This refreshing pea and mint soup is a light, vibrant option that’s perfect for warmer days. The sweetness of the peas combined with the coolness of mint creates a delightful, refreshing soup that’s quick and healthy. The Instant Pot takes you from prep to bowl in no time, making it a great choice for lunch or a light dinner.
Recipe Overview:
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Calories: 120 per serving
Nutrition Information:
- Protein: 5g
- Carbohydrates: 20g
- Fat: 2g
Ingredients:
- 4 cups peas (fresh or frozen)
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup fresh mint leaves
- Salt and pepper to taste
Instructions:
1. In the Instant Pot, sauté the onions until soft.
2. Add peas and broth, cooking on manual for 5 minutes.
3. Release pressure, add mint, and blend until smooth.
4. Serve chilled or warm, garnished with mint leaves.
- Serve with a dollop of yogurt for creaminess.
- Freeze leftovers for a quick meal later!
FAQs:
- Can I add other herbs? Absolutely! Basil or cilantro works well too.
Conclusion
These healthy instant pot soups are not just easy and quick, but they also bring excitement to your dinner table. With a variety of flavors and ingredients, there's something for everyone! From creamy delights to spicy sensations, each recipe offers a chance to enjoy nutritious meals without the fuss. So grab your Instant Pot and start experimenting with these delicious recipes!
Let your dinner game change forever with these comforting bowls of goodness. Happy cooking!
Comments
Post a Comment