10 Easy Healthy Soup Recipes for the Instant Pot

Soup nights feel easier with an Instant Pot on hand.

These recipes use simple ingredients and focus on healthy options that fit busy days.

You will see a mix of flavors and textures to suit different preferences.

Each one keeps prep straightforward and works reliably in the cooker.

Here are ten ideas to try.

Helpful Tips Before You Start

These tips will help your Instant Pot soups cook evenly and taste fresh.

Layer Ingredients Correctly

Pour the broth or liquid in first. Add firmer vegetables and proteins on top to avoid a burn notice.

Use Natural Pressure Release

Allow a 10 minute natural release before venting. This keeps the soup from spraying out the valve.

Cut Vegetables Evenly

Chop produce into similar sized pieces. Even cuts help everything finish cooking at the same time.

Choose Low Sodium Broth

Select low sodium broth as your base. You can adjust salt at the end for better flavor control.

Hearty Lentil Vegetable Soup

This soup makes a filling meal on cold evenings or busy weekdays. It uses the Instant Pot to cook everything in one pot with little hands-on time. The result is a thick, savory broth packed with tender lentils and soft vegetables.

The flavor comes through as earthy and slightly spiced, with fresh brightness from lemon at the end. It works well for meal prep because the taste holds up after reheating.

Hearty Lentil Vegetable Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried brown lentils, rinsed
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 medium potato, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tbsp olive oil
• 2 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon

fremgangsmåte

 

• Set the Instant Pot to saute mode and add the olive oil. Once hot, cook the onion, carrots, and celery for 3 minutes until the onion softens.
• Stir in the garlic, thyme, and cumin. Cook for 1 minute until fragrant.
• Add the lentils, potato, vegetable broth, and diced tomatoes with their juice. Season with salt and pepper.
• Cancel saute mode. Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the spinach until it wilts. Add the lemon juice and adjust salt and pepper if needed.

merknader

Stir the spinach in right after cooking so it stays bright green and does not overcook. If the soup thickens too much on standing, add a splash of broth when reheating. Brown lentils hold their shape best here. Skip the spinach if you prefer a smoother texture.

Course: Soup
Cuisine: American
Equipment: Instant Pot

Butternut Squash Ginger Soup

This soup pairs sweet butternut squash with fresh ginger for a light yet warming bowl. It works well on busy weeknights when you want something healthy and filling without extra effort.

The Instant Pot handles the cooking, so the squash turns tender fast. Blending creates a smooth texture with a gentle ginger bite that stays balanced.

Butternut Squash Ginger Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup coconut milk
• Fresh parsley, chopped (for garnish)

fremgangsmåte

 

• Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the butternut squash, vegetable broth, salt, and black pepper. Stir to combine.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the coconut milk. Use an immersion blender to puree the soup until smooth.
• Ladle into bowls and top with chopped parsley before serving.

merknader

If the soup tastes too thick after blending, add a splash of broth to loosen it. Start with less ginger and add more at the end if you prefer a milder flavor. Leftovers keep well in the fridge for three days and reheat smoothly on the stove.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Immersion blender, Knife, Cutting board

Chicken Wild Rice Soup

This chicken wild rice soup combines tender shredded chicken with chewy wild rice in a light, herb-scented broth. It works well on busy weeknights or for weekend meal prep when you want something filling without much hands-on time.

The Instant Pot handles the long-cooking rice and chicken together, giving you a hearty texture with soft vegetables and earthy flavors from thyme and bay leaf.

Chicken Wild Rice Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• ¾ cup wild rice, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

fremgangsmåte

 

• Set the Instant Pot to sauté mode. Add the onion, carrots, celery, and garlic. Cook for 3 minutes, stirring often, until the vegetables begin to soften.
• Add the chicken breasts, wild rice, chicken broth, thyme, bay leaf, salt, and pepper. Stir once to combine.
• Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
• Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
• Remove the chicken breasts to a cutting board and shred them with two forks. Discard the bay leaf.
• Return the shredded chicken to the pot and stir everything together. Ladle into bowls and top with fresh parsley.

merknader

Wild rice brands cook at slightly different rates, so taste a few grains after the natural release. If the soup seems thin, press a spoonful of rice against the side of the pot and stir it back in to thicken the broth naturally. Leftovers keep in the fridge for three days and reheat well with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Instant Pot

Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup comes together quickly in the Instant Pot for a light yet satisfying meal. It works well on busy evenings when you want something warm with bright flavors and minimal cleanup.

The soup features tender shrimp in a creamy coconut broth with subtle spice from curry paste and fresh lime. Vegetables add texture while the pressure cooker blends the flavors evenly.

Thai Coconut Shrimp Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 red bell pepper, thinly sliced
• 1 can (14 oz) coconut milk
• 1 pound shrimp, peeled and deveined
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, garlic, and ginger, then cook for 2 minutes until softened.
• Stir in the red curry paste and cook for 1 minute more to release its aroma.
• Pour in the chicken broth and add the sliced red bell pepper. Cancel sauté mode, secure the lid, and set to manual high pressure for 3 minutes.
• Quick release the pressure once the timer ends. Stir in the coconut milk, shrimp, fish sauce, and lime juice.
• Set the Instant Pot back to sauté and cook for 3 to 4 minutes until the shrimp turn pink and opaque.
• Ladle the soup into bowls and top with chopped cilantro before serving.

merknader

For best texture, add the shrimp only after pressure cooking so they stay tender instead of overcooked. If the broth tastes too mild, stir in an extra teaspoon of fish sauce at the end. Leftovers keep well in the fridge for two days and reheat gently on the stove to avoid separating the coconut milk.

Course: Soup
Cuisine: Thai
Equipment: Instant Pot, Knife, Measuring Spoons

Turkey Meatball and Kale Soup

This soup combines lean turkey meatballs with fresh kale in a light, savory broth. It works well for busy weeknights when you need a filling meal that still feels light and healthy.

The Instant Pot keeps the meatballs tender while the kale wilts just enough to stay bright and textured. The result is a simple, balanced soup with gentle herb flavor and plenty of vegetables.

Turkey Meatball and Kale Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced (divided)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 6 cups chicken broth
• 4 cups kale, stems removed and chopped

fremgangsmåte

 

• In a mixing bowl, combine the ground turkey, breadcrumbs, egg, half the minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined, then form the mixture into small meatballs about 1 inch across.
• Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion, carrots, and remaining garlic. Cook for 3 minutes until the onion starts to soften.
• Pour in the chicken broth and stir to loosen any bits from the bottom. Gently add the meatballs to the pot.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
• Open the lid and stir in the chopped kale. Let the soup sit for 2 minutes so the kale softens slightly before serving.

merknader

Form the meatballs a bit smaller than usual so they cook through quickly and stay tender in the broth. Add the kale only at the end to keep its color and slight chew. Leftovers store well in the fridge for up to three days and reheat gently on the stove without overcooking the greens.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Mixing Bowl

Mexican Black Bean and Corn Soup

This Mexican Black Bean and Corn Soup brings together pantry staples in one pot for a filling meal. The Instant Pot handles the cooking so you can have a warm bowl ready with little hands-on time. It works well on weeknights when you want something hearty without much effort. The finished soup has a thick texture with tender beans, sweet corn, and a gentle chili flavor.

Mexican Black Bean and Corn Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Fresh cilantro and lime wedges, for serving

fremgangsmåte

 

• Press the saute function on the Instant Pot and add the olive oil. Once hot, add the onion, garlic, and red bell pepper. Cook for 3 minutes, stirring often, until the vegetables soften.
• Turn off saute mode. Add the black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, and salt. Stir everything to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 10 minutes.
• Use quick release once the timer goes off. Remove the lid and give the soup a stir. Ladle into bowls and top with cilantro and a squeeze of lime.

merknader

If the soup seems too thick after cooking, stir in an extra half cup of broth. For more heat, add a pinch of cayenne with the other spices before pressure cooking. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of water to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Instant Pot

Moroccan Chickpea and Sweet Potato Stew

This Moroccan Chickpea and Sweet Potato Stew combines warm spices with hearty vegetables for a filling one-pot meal. It works well on busy evenings when you want something nourishing that still feels comforting. The result is a thick broth with soft sweet potato chunks and tender chickpeas.

The dish leans earthy and lightly sweet from the potatoes, balanced by cumin and cinnamon. A quick stir of spinach at the end adds freshness without extra steps.

Moroccan Chickpea and Sweet Potato Stew

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach
• Fresh cilantro and lemon wedges for serving

fremgangsmåte

 

• Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
• Stir in the garlic and cook for 1 minute more.
• Add the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper. Stir for 30 seconds until the spices smell fragrant.
• Add the sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 8 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the spinach until it wilts. Serve with cilantro and lemon wedges on top.

merknader

Stir the spinach in right after pressure cooking so it softens but keeps its color. If the stew seems too thick after releasing pressure, add a splash of broth before serving. Leftovers thicken more in the fridge, so thin with a little water when reheating.

Course: Soup
Cuisine: Moroccan
Equipment: Instant Pot

Split Pea and Vegetable Soup

This soup combines dried split peas with everyday vegetables for a filling meal that comes together quickly in the Instant Pot. It works well on busy weeknights or when you want something warming without much hands-on time. The result is a thick, savory broth with tender pieces of carrot, celery, and potato throughout.

Split Pea and Vegetable Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried green split peas, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Set the Instant Pot to sauté and add the olive oil. Cook the onion, carrots, and celery for 3 minutes until they begin to soften.
• Stir in the garlic and cook for 30 seconds more.
• Add the split peas, potatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Stir once to combine.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Remove the bay leaf and stir the soup. Top each serving with fresh parsley.

merknader

Rinse the split peas well before adding them to remove any debris. If the soup thickens too much after sitting, stir in a splash of broth when reheating. This recipe stores well in the fridge for up to four days.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife

Spiced Carrot and Red Lentil Soup

This soup brings together sweet carrots and quick-cooking red lentils with a blend of warm spices. It makes a filling yet light meal that comes together with minimal hands-on time in the Instant Pot.

The finished dish has a thick texture and earthy flavor with gentle heat from the spices. It works well for lunch or a simple dinner on cooler days.

Spiced Carrot and Red Lentil Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 large carrots, peeled and chopped
• 1 cup dried red lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro, for serving
• Lemon wedges, for serving

fremgangsmåte

 

• Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute more.
• Add the cumin, coriander, turmeric, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
• Add the chopped carrots, rinsed red lentils, vegetable broth, and salt. Stir to combine and scrape the bottom of the pot.
• Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir the soup. Ladle into bowls and serve with fresh cilantro and lemon wedges.

merknader

Rinse the red lentils well before adding them to remove excess starch and keep the soup from becoming too thick. A squeeze of lemon at the table brightens the spices without overpowering them. Leftovers thicken as they sit, so add a splash of broth when reheating on the stove.

Course: Soup
Cuisine: Indian
Equipment: Instant Pot, Cutting Board, Knife

Creamy Cauliflower Turmeric Soup

This soup brings together cauliflower and turmeric in one simple Instant Pot meal. It turns out thick and smooth with a gentle earthy flavor and a hint of warmth from the spices. The recipe works well for weeknight dinners or make-ahead lunches when you want something light yet filling.

It comes together quickly with basic ingredients and requires little hands-on time. The bright yellow color makes it feel comforting on cooler days while still keeping things healthy.

Creamy Cauliflower Turmeric Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 medium head cauliflower, cut into florets
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1/2 lemon

fremgangsmåte

 

• Set the Instant Pot to sauté mode and add the chopped onion. Cook for 3 minutes until it softens.
• Stir in the minced garlic and turmeric. Cook for 1 minute until fragrant.
• Add the cauliflower florets, vegetable broth, salt, and black pepper. Stir to combine.
• Secure the lid and set the valve to sealing. Cook on manual high pressure for 8 minutes.
• Allow a natural pressure release for 5 minutes, then quick release the rest.
• Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and lemon juice.

merknader

For a thinner texture, add a splash more broth after blending. The coconut milk keeps the soup dairy-free but still rich. Leftovers store well in the fridge for up to 4 days and reheat gently on the stove without separating.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Immersion Blender