Easy Instant Pot Soup Recipes (2024)

FAQs

What is the best setting for soup in Instant Pot? ›

Normal mode - 30 minutes at High pressure - recommended for soups with meat. Less mode - 20 minutes at High pressure - recommended for soups without meat. More mode - 4 hours at High pressure - recommended for soups that require longer cook times such as rich bone broths. Release the pressure naturally.

Add suitable liquid to thin condensed cream-based soups and thick sauces. Maximum When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.

Yes, if you are using meat and dried beans and/or lentils as the pressure cooker cuts down on cooking time dramatically! For other soup vegetables not so much unless you're in a hurry, when it would speed things up. Otherwise the slow cooker is a better option for long slow cooking.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Set your stovetop to low to medium heat, slowly increasing it until you reach the desired simmer. Be aware that adding new ingredients may cause the temperature to drop slightly.

How do you make instant soup thicker? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster. It also doesn't dry out, since the water stays in liquid form.