33 Instant Pot Soup Recipes for the Easiest Dinners Ever (2024)

FAQs

What is the secret to soup? ›

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.

Sometimes that's great, infusing our home with delicious smells and warmth, but a lot of the time, we're craving soup NOW. Enter: the Instant Pot. It can make delicious, hands-off soup, usually in just under an hour. Check out our best Instant Pot soups, stews, and chilis—you'll be feeling all warm and cozy in no time.

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.

Citrus juices are just so refreshing, enlivening and brightens up the soups. You can opt for lime, lemon, grapefruit, and other citrus fruits. Oh yeah! You can go with a bit of orange juice to give a unique flavor to your regular instant soup.

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.

Some consist of a packet of dry soup stock. These do not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix. Instant soup can also be produced in a dry powder form, such as Unilever's Cup-a-Soup.

What not to do when making soup? ›

The document provides 5 basic principles of preparing soup: 1) Starting with cold water. 2) Cutting vegetables to an appropriate size. 3) Selecting a protein such as beef, chicken, pork, or fish. 4) Simmering the soup for 4 hours.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.