38 Instant Pot Soup Recipes for Lazy Cooks (and Busy Nights)

This recipe is very forgiving, so feel free to play with the amounts of ginger and garlic. (We like ours extra gingery.) Bonus, you can make it vegan by using vegetable broth instead of chicken.

You can use any type of sausage you prefer (kielbasa, chorizo and Italian sausage are all great choices), and depending on what you choose, it can really change the flavor profile of the soup.

Vietnamese pho broth is traditionally simmered for hours, but with pressure cooking, you can make a richly flavored soup in a fraction of the time.

This harissa bean stew starts with dried beans but takes only about an hour to make, and that includes the homemade harissa.

This vegan, gluten-free dish is just as easy as opening a can but way healthier and more flavorful. (And we’re loving the kick from the red curry paste.)

To simplify this stick-to-your-ribs soup, use thickly sliced deli ham and applewood smoked bacon instead of a ham hock (which can be trickier to find).

You only think you don’t like mushrooms, but wait until you try this soup. It’s earthy, luscious and the ideal winter meal.

Lamb stew meat can be tough if you don’t cook it long enough, but the Instant Pot makes quick work of the job. Gourmet dinner in less than an hour? Don’t mind if we do.

The homemade broth is so flavorful, no one will know it took just ten minutes of prep and about an hour to cook.

Chicken, white beans and peppers mingle together in a fragrant stock that’s laced with warm spices and—get this—beer for extra flavor. The toppings are just gilding the lily.

Say hello to Italian chicken sausage, creamy basil pesto broth, potatoes, kale and even a little bacon. Normally, a dinner like this would be reserved for weekends, but this one is weeknight friendly.

It doesn’t have meat, but if you want some, go for it. Not a fan of kale? Swap it for spinach. The pot is your canvas.

Since the soup is pretty hands-off, you’ll have plenty of energy to make the homemade tortilla strips. They’re so crispy, it’s worth the effort.

Few things are more comforting or warming than a heaping bowl of ham and bean soup. Using a pressure cooker means you don’t even have to soak your beans overnight.

A little spice, a lot of flavor and even more creaminess—but surprise, this one is totally plant-based. A squeeze of lemon juice at the end brightens everything up.

Instead of regular rice, this one calls for prepared cauliflower rice to lower the carb count. We love to see it.

Working through an abundance of zucchini has never been more effortless (or delicious). It adds tons of richness and body without the use of flour or cream.

It’s modeled after chicken tortilla soup, but with a vegetarian and gluten-free twist. The quinoa and beans add a welcome boost of protein.

The sunny hue comes from antioxidant-rich turmeric, and the rest of the flavor is thanks to cauliflower, roasted chickpeas and cashews for creamy texture. (In a word, yum.)

Nothing against canned beans, but you can’t beat the depth of flavor that comes from dried. The Instant Pot will infused them with spices and herbs, so your work is minimal.

Fill this quick stew with spicy sausage, Swiss chard, tomatoes and onion. (Just remember to soak and prep the beans the night before, which takes less than two minutes of hands-on time.)

This nine-ingredient dish is inspired by the flavors of Ethiopian kik alicha, a split pea stew full of oniony, garlicky flavor. We never thought to top our soup with roasted sweet potatoes, but now we’re obsessed.

This delightful recipe only dirties one dish: the insert for the Instant Pot. It’s basically magic.

Takeout, shmakeout. This Thai coconut curry chicken noodle soup will satisfy your cravings with coconut milk, curry paste, ginger, chicken and that wonton crunch.

Fighting a cold? Whip up this childhood classic for a feel-good meal. (We love topping ours with oyster crackers.)

Sure, it’s a cold weather staple, but we love to eat this hearty dish year-round. May we interest you in chili dogs at your next barbecue?

This healthy-ish recipe uses milk and half and half instead of heavy cream, so you don’t have to feel guilty about polishing off two (fine, three) bowls.

Say hello to umami with this Vietnamese rice vermicelli and beef soup. (Don’t fear the heat of the chili oil—the spice level is totally customizable.)

The secret ingredients? Chunks of bacon, tons of spices (including smoked paprika, yum) and a jalapeño.

Throw a top-your-own-chili party. Our favorite additions are avocado, jalapeño, sour cream, cotija cheese and cilantro, but you do you.

That frozen bag of corn in your fridge finally gets its moment to shine in this hearty chowder. Don’t skimp on the crumbled bacon topping.

Got extra half and half and a bunch of broccoli hanging out in the fridge? You can make this creamy broccoli cheddar soup in 30 minutes.

Eat your heart out, canned soup. (And did we mention it takes only seven ingredients and 20 minutes of prep?)

This Indian-inspired soup is best served with a side of naan and plenty of cilantro. (And yeah, slurping is encouraged.)

Grate some extra Parm on top of this tasty concoction of veggies, tomatoes, herbs, pasta and beans, all simmered in your Instant Pot. It tastes like you were cooking all day, but we know better than that.

Smoky beef broth? Check. Gooey Gruyère cheese? Check. Cheesy toasted bread? Check.

This delightful combo is more stew than soup, meaning you won’t leave the table hungry. And even though it tastes like it simmered for hours, it's ready in just 20 minutes.

In case you’re counting, each cup has less than 250 calories. And who doesn’t love a little wine in their soup for added flavor?