The Instant Pot is a popular electric multi-cooker that can be used as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and more. It has revolutionized home cooking by speeding up cooking times for dishes that traditionally take hours, like beans, roasts, and soups. The Instant Pot is especially great for making soups thanks to its pressure cooking function. Pressure cooking uses steam pressure to raise the boiling point of water above 212°F (100°C). This allows food to cook faster. Soups that usually take 1-2 hours on the stove can be ready in 15-30 minutes in the Instant Pot.
Here are some key things to know about using the Instant Pot for soup:
Benefits of Instant Pot Soup
– Saves time – Soups cook 3-4 times faster than traditional cooking
– Convenient – Make soup with minimal monitoring or stirring required
– Retains nutrients – Pressure cooking preserves more vitamins and minerals compared to boiling
– Adds depth of flavor – The pressurized environment concentrates flavors and aromas
– Customizable – Can make all types of soups from broth-based to creamy to ethnic recipes
– Versatile – Can cook beans/grains and meat/poultry at the same time in one pot meals
– Safe – The sealed pot traps steam so there are no messy stovetop boil overs
Tips for Getting Started
– Read the Instant Pot manual so you understand how to use the settings
– Start with simple soup recipes until you get the hang of it
– Adjust cooking time down by 15-20% for electric pressure cookers
– Use the manual or pressure cook setting for soup (not slow cook)
– Allow the pot to pressurize before adjusting cooking time
– Quick release the pressure after cooking using the steam release handle
– Add dairy or fresh herbs at the end since pressure cooking can curdle dairy or diminish fresh flavors
Choosing a Soup Recipe
One of the great things about the Instant Pot is that you can make almost any soup recipe in it. However, some soup styles are better suited for pressure cooking than others.
Best Soup Recipes for Instant Pot
– Broth-based soups – Chicken noodle, minestrone, tortilla soup, ramen, etc.
– Bean soups – Split pea, lentil, chili, white bean, etc.
– Meat and vegetable soups – Beef stew, pork posole, mixed veggie, etc.
– One pot meals – Chicken tortilla soup, beef and barley, Tuscan sausage soup
– Stocks and broths – Bone broth, chicken stock, vegetable broth
Soups to Avoid or Adjust
– Cream-based soups – Pressure cooking can break down dairy. Add cream after pressure cooking.
– Soups with pasta/grains – Cook pasta separately to avoid overcooking. Add after pressure cooking.
– Soups with a lot of fresh herbs – Pressure cooking mutes fresh flavor. Add more herbs at the end.
– Soups thickened with roux – The turbulence can break up thickening agents. Thicken after pressure cooking.
Tips for Adapting Recipes
– Reduce thin brothy soup liquids by 1/3 to 1/2
– Add all vegetables except delicate herbs and let cook with broth
– Keep meat in larger pieces instead of chopping small
– Omit any cream or milk and add after pressure cooking
– Cook starches like pasta and rice separately
– Quick release pressure after cooking to prevent overcooking
– Finish with fresh herbs, cream/dairy, lemon juice
Step-by-Step Instant Pot Soup Recipe
Here is a simple step-by-step recipe for making chicken noodle soup in the Instant Pot.
Ingredients:
– 2 pounds boneless, skinless chicken thighs
– 1 onion, diced
– 3 carrots, sliced
– 3 celery stalks, sliced
– 4 cups chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 cup egg noodles or pasta
Instructions:
1. Prep
Cut chicken into 1 inch pieces. Chop onion, carrots and celery.
2. Sauté vegetables
Select Sauté setting on Instant Pot. When hot, add 2 tbsp olive oil. Sauté onion for 2 minutes. Add carrots and celery and sauté 3 minutes more.
3. Add chicken
Add chicken pieces and sauté until lightly browned on all sides, about 5 minutes.
4. Deglaze
Add 1/2 cup chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
5. Add remaining ingredients
Add remaining chicken broth, bay leaf, thyme and pepper.
6. Pressure cook
Secure the lid and set valve to sealing position. Select Manual/Pressure Cook setting at high pressure and set cook time to 8 minutes.
7. Quick release
When timer beeps, use quick release method by carefully switching valve to venting position to release steam until the float valve drops.
8. Remove lid and add pasta
Remove lid. Add egg noodles and cook 2-3 minutes until al dente.
9. Adjust seasoning
Taste soup and add salt and pepper as needed. Serve hot.
Helpful Tips:
– For a richer broth, brown the chicken pieces before adding other ingredients
– Add a diced potato or use pasta sauce for a heartier consistency
– Garnish bowls with chopped parsley, green onion, or shredded cheese
– Substitute different proteins like beef or turkey
– Add other veggies like celery, spinach, peas or corn
– Swap out herbs and spices to change the flavor profile
– Use gluten-free noodles or rice instead of egg noodles
Choosing Instant Pot Settings for Soup
One of the keys to mastering any Instant Pot recipe is understanding which settings to use. Here are the main options for cooking soup:
Manual/Pressure Cook
This is the basic pressure cooking program on Instant Pot. It allows you to set custom cook times at high or low pressure. Use Manual for most soup recipes for times of 8-15 minutes on high.
Soup/Broth
Some Instant Pot models have a dedicated Soup/Broth button. This automatically sets pressure cooking times based on detecting liquid volume. Convenient “set it and forget it” option.
Slow Cook
While not ideal for speed, you can make soup on Slow Cook setting for 4-8 hours if you want a true “low and slow” simmer.
Sauté Then Manual
Use Sauté to brown meats or sweat vegetables, then add liquids and switch to Manual/Pressure Cook. Great for developing depth of flavor.
Pressure Cook Then Sauté
Cook soup ingredients with Manual first using quick release. Then use Sauté to reduce broth or thicken soup after opening lid.
Tips for Avoiding Common Soup Mistakes
It can take some trial and error to get accustomed to using the Instant Pot for soup. Here are some tips to avoid potential pitfalls:
Don’t Overfill
For pressure cooking, never fill pot over 2/3 full to allow space for expansion. Overfilling can lead to clogging the vent. Stick to 6 cups liquid max for most soups.
Saute First When Needed
If a recipe calls for browning meat or sautéeing veggies, do this before pressure cooking to build in flavor. Skip if ingredients are already cooked.
Quick Release for Vegetables
Use quick release method after cooking to release pressure immediately. This prevents overcooking delicate veggies and helps maintain texture.
Add Dairy at the End
Dairy products can curdle under pressure. Wait to add milk, cream, sour cream, cheese until after pressure cooking, then stir in gently.
Adjust Cooking Time
Cut back pressure cook times by 15-20% compared to traditional stove cooking to avoid overcooking food. Add extra time for larger cuts of meat or very dense veggies.
Prevent Scorching
Use the “sauté” function before pressure cooking to help deglaze any browned bits on the pot bottom and prevent food from scorching.
Thicken After Pressure Cooking
If reducing or thickening the broth, wait until after pressure cooking to boil down liquid or make a roux to avoid separation or scorching.
Cleaning and Care Tips
Like any frequently used appliance, the Instant Pot requires proper cleaning and maintenance to keep it in good working order.
Cleaning After Each Use
After cooking soup in the Instant Pot, follow these steps:
– Let pressure release and remove lid carefully to avoid steam burns
– Discard inedible food waste and bones if making stock
– Remove inner pot and wash with hot soapy water (dishwasher safe)
– Clean lid under running water, do not submerge whole lid
– Dry all parts thoroughly with a towel
Regular Maintenance
In addition to cleaning after each use, make it a habit to:
– Check the inner pot for scratches or dents. Replace if damaged.
– Wipe outer housing with a soft cloth to remove spills or splatters
– Descale pot every 3-6 months if mineral deposits develop from tap water
– Replace sealing ring every 6-12 months when it becomes loose or deformed
– Test pressure release valves are functioning and free of blockages
Storing Properly
Follow these storage tips to prolong the life of your Instant Pot:
– Always store lid upside down on top of the stainless steel inner pot
– Plug in the power cord only when using, otherwise keep unplugged
– Don’t store anything on top of Instant Pot when lid is on
– Keep in a dry place away from heat sources or extremely cold temperatures
– Avoid exposure to direct sunlight which can fade the exterior over time
Troubleshooting Common Issues
While the Instant Pot is generally reliable, there are a few common problems that can crop up. Here’s how to troubleshoot the most frequent issues:
Pot Won’t Pressurize
– Make sure steam release handle is in “sealing” position
– Check that float valve pops up when pressurizing
– Examine lid for damage, cracks or improper placement
– Ensure inner pot is not overfilled past 2/3 line
– Look for debris blocking the sealing ring or anti-block shield
Pot Won’t De-Pressurize
– Don’t force open the lid, this can be dangerous
– Try releasing pressure using quick release button
– If valve is clogged, remove lid carefully aiming away from you
– Remove and clean sealing ring which may be obstructing the valve
Burn or Food Scorching Error
– This happens when uncooked food gets stuck to the bottom.
– Next time use “sauté” first to help prevent food from sticking.
– Avoid recipes with a lot of sugars, tomatoes, dairy or starch.
– Deglaze pot by simmering water and scraping with a wooden spoon.
Overcooked or Undercooked Food
– Adjust cooking time based on food density and size of pieces
– Use quick release method for veggies, natural release for meats
– Check if sealing ring needs replacement if not maintaining pressure
– Make sure plenty of thin liquid for even pressure distribution
FAQs
Here are answers to some frequently asked questions about making soup in the Instant Pot:
Can you make soup from scratch in Instant Pot?
Yes, you can make soup entirely in the Instant Pot from raw ingredients. Just sauté aromatics first, then add broth and ingredients to pressure cook.
Do you add water to soup in Instant Pot?
Some water is needed to create steam and pressure. Follow recipe liquid amounts, usually 4-6 cups broth/water for 6 quart pots.
Should Instant Pot be half or completely full for soup?
Fill Inner pot between halfway and 2/3 full for soup, leaving headspace for expansion during pressurization.
How long should you pressure cook soup?
Most soups take 8-15 minutes on high pressure. Adjust time as needed based on quantity and density of ingredients.
Can you thicken soup in an Instant Pot?
Yes, thicken after pressure cooking by simmering uncovered to reduce broth or mixing in a roux or cornstarch slurry.
Conclusion
The Instant Pot can make quick weeknight soup a breeze and coax maximum flavor out of hearty soups and stocks that usually require all-day simmering. With a little care and practice using the settings, timing, and pressure release techniques, you’ll discover how incredibly convenient this gadget can be for homemade soups. The possibilities are endless, from simple chicken noodle to savory seafood stews or fall-off-the bone osso buco. Let the Instant Pot open up new nightly soup routines for your family!