Instant Pot Soup That’s Ready in 30 Minutes or Less

Need a fast, filling dinner that doesn’t sacrifice flavor? This Instant Pot Soup is the answer. Packed with hearty vegetables, protein, and bold seasonings, it delivers comfort and nutrition in one simple, pressure-cooked pot. Whether you’re feeding a busy family or meal prepping for the week, this soup is ready to impress—in 30 minutes or less.

Ingredients List

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 ribs celery, diced
1 large carrot, diced
1 lb ground turkey or beef
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
4 cups low-sodium chicken or vegetable broth
1 can (14 oz) diced tomatoes
1 can (15 oz) white beans or kidney beans, drained and rinsed
1 cup chopped spinach or kale
½ cup small pasta (elbow, orzo, or ditalini)
Salt and pepper to taste
Grated Parmesan (optional for topping)

Step-by-Step Instructions

Step 1: Set your Instant Pot to “Sauté” mode. Add olive oil and cook diced onion, celery, and carrot for 3–4 minutes, until softened.

Step 2: Add garlic and cook for 1 minute until fragrant.

Step 3: Add ground turkey or beef. Cook until browned, breaking it apart with a spoon. Drain excess grease if needed.

Step 4: Stir in Italian seasoning, smoked paprika, diced tomatoes, beans, and broth. Mix well.

Step 5: Cancel “Sauté” mode. Add pasta and spinach or kale, then lock the lid and set Instant Pot to “Pressure Cook” (or “Manual”) on high for 5 minutes.

Step 6: Once cooking time is up, do a quick release of pressure. Carefully open the lid.

Step 7: Stir soup well, taste, and adjust salt and pepper if needed.

Step 8: Serve hot, topped with grated Parmesan if desired.

Cooking Time

Prep Time: 10 minutes
Cook Time: 5 minutes (plus pressure build/release)
Total Time: 25–30 minutes

Servings

Makes 4–6 servings

Nutritional Information (approx. per serving)

Calories: 360
Carbs: 28g
Protein: 25g
Fat: 18g

Storage Instructions

Refrigerate leftovers for up to 4 days in an airtight container
Reheat in the microwave or on the stove—add broth if needed
Freezes well for up to 2 months

Pairings/Suggestions

Serve with a warm baguette, cornbread, or a green side salad
Top with a swirl of pesto, a splash of hot sauce, or a dollop of sour cream
Swap pasta with rice or quinoa for variety

Seasonal Relevance

Perfect for chilly fall or winter evenings, but light enough to enjoy all year
A reliable weeknight dinner option or quick lunch meal prep

Conclusion

This Instant Pot Soup proves that fast food can be hearty, wholesome, and full of flavor. With simple ingredients and a 30-minute total cook time, it’s a satisfying meal you’ll want to keep in your weekly rotation.

FAQs

Q1: Can I make this vegetarian?
Yes—just skip the meat and use vegetable broth. Add more beans or lentils for protein.

Q2: Can I use frozen veggies?
Absolutely. Frozen mixed vegetables or spinach work well and save time.

Q3: Can I cook it on the stove instead?
Yes—just follow the same steps in a pot, simmering for 15–20 minutes until pasta is cooked.