Get ready for cooler weather and soup season with this awesome list of Instant Pot soups! Find creamy soups, hearty soups, Paleo soups, and more!
I often feel like a broken-record, especially recently because I have been making videos and doing recipe testing for this post, and talking a LOT about soup.
But I can’t help it. Soup is one of my favorite foods to eat, and the fact that my kids love it too means that it is pretty much worth all the hype.
We eat soup at least once a week in our home, even in the summer. Actually once a week is probably more of a summer amount. You can definitely double that for the Fall and winter months. Ahhhh. Just thinking about scarves and fires and listening to Christmas music too early makes me all giddy inside.
There are sooooo many reasons to love soup, but I’ve narrowed it down to five. You can thank me for my self-restraint later.
- VARIETY. You can make soup from just about any combination of things you pull out of the panty and fridge. Rice or pasta or lentils or barley. Chicken or sausage or bacon or beef or meatless. Not to mention, all the vegetables that can easily be turned into a delicious creamy concoction.
- FRUGAL. Which (the aforementioned reason) is why soup is so budget-friendly! The incredibly versatile nature of soup means that you can use what you have on hand and avoid unnecessary trips to the store. Plus, soups are notoriously great for stretching meats and making the most of inexpensive vegetables (I’m talking about you potatoes, carrots, and onions).
- EASY. Soup was always easy, but now that I’m using my Instant Pot exclusively for soup, it is ridiculously easy to throw together a quick soup. Seriously, if you aren’t riding that train yet, getting an Instant Pot just for soup is completely reasonable.
- TASTY. I mean, if it wasn’t tasty, the fact that soup is so frugal and easy would be considerably less exciting. But soup is delicious, so we’re okay.
- FREEZER-FRIENDLY. This one doesn’t need to be explained much, except to say that making a big batch of soup and freezing it for later is a no-brainer. Or, just dump a bunch of soup ingredients in a ziplock bag and freeze it for later– just take it out and dump it in the Instant Pot for an even easier meal idea.
Okay, I am almost ready to get to the good stuff. AKA SOUPS YOU SHOULD BE MAKING THIS FALL.
Before the list, though, there are a couple other things to mention.
First, and perhaps most importantly, chicken broth. It is SO easy to make it at home, and healthier too. Oh, and it can save you a ton of money on your grocery bill. Just do it. (Here’s how to make it in an Instant Pot, a video of how to make it in an Instant Pot, and how to make it in a crockpot).
Second, bread. Of course, this part isn’t mandatory like broth. So if you’re gluten-free or low carb, feel free to ignore the next couple of sentences. BUT, if you like to enjoy the grains like we do, then why not plan for fresh bread with your soup??? Our favorites are one-hour French bread (two loaves, one hour, SERIOUSLY), cheesy drop biscuits, and cornbread in a cast iron pan (recipe from this cookbook).
12 Must-Have Instant Pot Soups for the Fall
Potato Corn Chowder :: The Typical Mom
Zuppa Toscana (Paleo, Whole30) :: Wholesomelicious
Comforting Beef Barley Soup :: Little Spice Jar
This recipe was adapted from an oven-roasted version. To make it in the Instant Pot, simply combine the ingredients and cook on high pressure for three minutes, then quick release and blend!
Chicken Zoodle Soup :: Diethood
Easy French Onion Soup
See recipe below.Print
Instant Pot French Onion Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooker
- Turn the Instant Pot on to “saute” and melt the butter in the bottom of the pot. When the butter is melted, add the onions and stir to coat with the butter. Let the onions cook for 6 minutes without stirring. After 6 minutes, stir the onions, then let them cook for another 6 minutes without stirring.
- Push the onions to the side and add the minced garlic. Saute for about 30 seconds. Add the salt, pepper, broths, and worcestershire sauce to the Instant Pot. Cover and cook for 5 minutes on high pressure.
- While the soup is cooking, toast thick slices of French bread on both sides until crispy.
- Quick release the pressure from the Instant Pot. Portion out the soup into bowls and top with slices of toasted French bread. Sprinkle the bread with a generous amount of mozzarella cheese, and then place the soup bowls under the broil. Broil for 3-4 minutes, until the cheese is melted and beginning to brown.
- Serve immediately (but be careful because it is HOT!).
* You can substitute another cheese of your choice, or use a mix of two or three.
If you wish to double this soup, add another 6 minutes of cooking time to give the extra onions additional time to brown.
You can watch how to make many of these Instant Pot soups in Facebook Live videos. Here’s a list of the cooking videos available:
Don’t forget the bread! Here is a video showing how to make one of our family favorites:
Don’t forget to PIN and SHARE this list! It helps you to find it again, and helps to support this blog. Thank you!!!
THE LINKS ABOVE MAY ALSO BE AFFILIATE LINKS, MEANING I EARN A SMALL COMMISSION AT NO EXTRA COST TO YOU. I APPRECIATE YOUR SUPPORT OF THIS SITE!