15 Fantastic Instant Pot Soup Recipes
Cozy Up with the Best Instant Pot Soup Recipes!
Is there anything more comforting than a warm bowl of soup, especially when it’s quick and easy to make? We think not! This Instant Pot Soup Recipe is a game-changer for busy weeknights. Forget simmering for hours – the Instant Pot delivers rich, flavorful soup in a fraction of the time.
This isn’t just any soup; it’s a hearty, comforting blend of tender beef, vibrant vegetables, and aromatic herbs. It’s the perfect balance of rustic comfort food and modern convenience. Whether you’re craving a cozy dinner or a satisfying lunch, this soup will hit the spot.
Why You’ll Love This Instant Pot Soup:
- Fast & Easy: From prep to table in under an hour!
- Flavorful: The Instant Pot locks in all the delicious flavors.
- Comforting: A classic soup that warms the soul.
- Versatile: Perfect for meal prepping or a quick weeknight meal.
What Makes This Recipe Special?
We’ve perfected this recipe to ensure maximum flavor and tenderness. The combination of beef, root vegetables, and fragrant herbs creates a truly unforgettable soup. The Instant Pot’s pressure cooking function tenderizes the beef beautifully, resulting in a melt-in-your-mouth texture.
Tips for the Best Soup:
- Browning the Beef: Don’t skip this step! Browning the beef adds a depth of flavor that you won’t get otherwise.
- Fresh vs. Dried Herbs: While fresh herbs are always great, dried thyme and rosemary work perfectly in this recipe.
- Adjusting the Seasoning: Feel free to add more or less salt and pepper to taste.
- Vegetable Variations: Swap out the carrots and celery for other root vegetables like parsnips or turnips.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: Yes, stew meat or chuck roast work best, but you can also use other cuts of beef that are suitable for slow cooking.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: What if I don’t have a bay leaf?
A: While a bay leaf adds a subtle flavor, you can omit it if you don’t have one.
Q: Can I add other vegetables?
A: Definitely! Feel free to add potatoes, green beans, or any other vegetables you enjoy.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Soup Recipe is a guaranteed crowd-pleaser.
Instant Pot Soup Recipes
Ingredients
- 1 lb Beef Stew meat or chuck roast
- 1 onion Yellow Onion Chopped
- 2 carrots Carrots Sliced
- 2 celery stalks Celery Sliced
- 8 cups Beef Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 bay leaf Bay Leaf
- 1 lb Potatoes Cubed
- 1/2 cup Frozen Peas
Instructions
- Turn Instant Pot to sauté function. Add oil and brown beef.
- Add onion, carrots, and celery to the Instant Pot and sauté until softened.
- Add beef broth, thyme, rosemary, and bay leaf. Bring to a boil.
- Cancel sauté function. Secure lid and set to manual/pressure cook for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Remove lid and add potatoes. Set to manual/pressure cook for 5 minutes.
- Quick release pressure. Stir in frozen peas.
- Remove bay leaf and serve.
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