Winter nights call for warm and hearty soups, and the instant pot is the perfect tool to whip up a delicious and healthy bowl of soup in a snap. Here are 10 delicious and easy instant pot soup recipes that are sure to satisfy your cravings and warm you up from the inside out.

Creamy Tomato Bisque

Ingredients:

• 2 tbsp unsalted butter
• 1 onion, chopped
• 1 clove garlic, minced
• 3 cans (28 oz each) whole peeled tomatoes
• 1 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and melt the butter.
2. Add the onion and garlic and sauté until softened.
3. Add the canned tomatoes and their juice to the pot.
4. Close the lid and set the instant pot to high pressure for 10 minutes.
5. Release the pressure manually and stir in the heavy cream.
6. Use an immersion blender to puree the soup until smooth.
7. Season with salt and black pepper to taste.

Loaded Baked Potato Soup

Ingredients:

• 4 large potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and cook the bacon until crispy.
2. Add the onion and sauté until softened.
3. Add the diced potatoes and chicken broth to the pot.
4. Close the lid and set the instant pot to high pressure for 10 minutes.
5. Release the pressure manually and stir in the shredded cheddar cheese and heavy cream.
6. Season with salt and black pepper to taste.

Chicken and Wild Rice Soup

Ingredients:

• 1 lb boneless chicken breast
• 2 cups wild rice
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and cook the chicken until browned.
2. Add the onion and garlic and sauté until softened.
3. Add the wild rice and chicken broth to the pot.
4. Close the lid and set the instant pot to high pressure for 25 minutes.
5. Release the pressure manually and shred the chicken.
6. Return the chicken to the pot and stir in the heavy cream.
7. Season with salt and black pepper to taste.

Minestrone Soup

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup uncooked pasta
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and sauté the onion and garlic until softened.
2. Add the carrots and celery and sauté for a few minutes.
3. Add the crushed tomatoes, chicken broth, kidney beans, and pasta to the pot.
4. Close the lid and set the instant pot to high pressure for 10 minutes.
5. Release the pressure manually and season with salt and black pepper to taste.

Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions:

1. Place the butternut squash, onion, garlic, and chicken broth in the instant pot.
2. Close the lid and set the instant pot to high pressure for 15 minutes.
3. Release the pressure manually and use an immersion blender to puree the soup until smooth.
4. Stir in the heavy cream and season with salt and black pepper to taste.

Lentil Soup

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups dry lentils
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp paprika
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and sauté the onion and garlic until softened.
2. Add the lentils, chicken broth, diced tomatoes, and paprika to the pot.
3. Close the lid and set the instant pot to high pressure for 20 minutes.
4. Release the pressure manually and season with salt and black pepper to taste.

Broccoli Cheese Soup

Ingredients:

• 4 cups broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and sauté the onion and garlic until softened.
2. Add the broccoli and chicken broth to the pot.
3. Close the lid and set the instant pot to high pressure for 8 minutes.
4. Release the pressure manually and use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
6. Season with salt and black pepper to taste.

Mexican Chicken Soup

Ingredients:

• 1 lb boneless chicken breast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes and green chilies
• 4 cups chicken broth
• 1 tsp chili powder
• Salt and black pepper to taste

Instructions:

1. Set the instant pot to sauté mode and cook the chicken until browned.
2. Add the onion and garlic and sauté until softened.
3. Add the diced tomatoes and green chilies, chicken broth, and chili powder to the pot.
4. Close the lid and set the instant pot to high pressure for 20 minutes.
5. Release the pressure manually and shred the chicken. 6