Introduction
Instant pot soup has become a favorite choice for home cooks who want comfort food without spending hours in the kitchen. The pressure cooking method locks in flavor while keeping vegetables tender and broth rich. Every spoon feels warm and nourishing.
Busy routines often make slow cooking difficult, yet hearty meals remain essential for balance and energy. Instant pot soup solves this problem by turning simple ingredients into a complete meal in a short time. The result feels homemade and deeply satisfying.
Families appreciate how flexible instant pot soup can be. Different vegetables, proteins, and seasonings work beautifully together. Each batch feels personal while still staying easy and reliable for daily cooking.
Ingredients Needed
Below is a clear ingredient table with approximate calorie values per ingredient. Values may vary slightly based on brands used.
| Ingredient | Quantity | Calories Approx |
|---|---|---|
| Olive oil | 1 tablespoon | 120 |
| Onion chopped | 1 medium | 45 |
| Garlic minced | 3 cloves | 15 |
| Carrots sliced | 2 medium | 50 |
| Celery chopped | 2 stalks | 20 |
| Potatoes diced | 2 medium | 220 |
| Tomatoes diced | 1 cup | 40 |
| Vegetable broth | 4 cups | 40 |
| Cooked chicken shredded | 1 cup | 230 |
| Salt | 1 teaspoon | 0 |
| Black pepper | half teaspoon | 3 |
| Dried thyme | half teaspoon | 2 |
| Bay leaf | 1 leaf | 1 |
| Fresh parsley | 2 tablespoons | 5 |
Step-by-Step Cooking Instructions
- Turn the instant pot on sauté mode and add olive oil. Allow it to warm gently.
- Add chopped onion and cook for three minutes until soft and fragrant.
- Stir in garlic and cook for thirty seconds while stirring continuously.
- Add carrots celery and potatoes to the pot. Mix well so vegetables coat evenly with oil.
- Pour in diced tomatoes and vegetable broth. Stir gently to combine.
- Add shredded chicken salt black pepper dried thyme and bay leaf.
- Close the lid securely and set the valve to sealing position.
- Select pressure cook mode and set timer for ten minutes.
- Allow natural pressure release for five minutes then carefully release remaining pressure.
- Open the lid and remove the bay leaf. Stir soup gently.
- Taste and adjust seasoning if needed.
- Sprinkle fresh parsley before serving.
Tips for Customizing the Recipe
• Replace chicken with beans or lentils for a vegetarian version
• Add pasta or rice for a more filling soup
• Include spinach or kale at the end for added nutrients
• Use bone broth for deeper flavor and added minerals
• Adjust thickness by adding more broth or mashing potatoes
Nutritional Information
The nutritional values below are approximate per serving.
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 26 grams |
| Carbohydrates | 28 grams |
| Fat | 12 grams |
| Fiber | 5 grams |
| Sodium | 620 mg |
This soup provides a balanced mix of protein vegetables and healthy fats which makes it suitable for lunch or dinner.
Serving Suggestions
Instant pot soup tastes best when served hot with crusty bread or garlic toast. A side salad with lemon dressing pairs nicely and adds freshness. For extra comfort sprinkle grated cheese or drizzle olive oil on top.
Leftovers store well in the refrigerator and reheat beautifully. The flavors deepen overnight making the soup even more enjoyable the next day. This makes it a practical option for meal planning and busy schedules.
Conclusion
Instant pot soup brings warmth convenience and nourishment together in one bowl. Simple ingredients transform into a comforting meal that feels carefully prepared yet effortless. Each serving offers balance and deep flavor.
Home cooking becomes easier when recipes adapt to real life needs. Instant pot soup allows creativity while saving time and energy. Once it becomes part of your routine it quickly turns into a trusted favorite for every season.
