As the weather gets chilly, I find myself craving warm, comforting soup. There’s just something about a bowl of soup that makes everything feel right in the world. It wraps you in a cozy embrace and fills you up with wholesome goodness. If you’re like me and enjoy clean eating, you might be on the lookout for ways to make healthy meals that don’t take all day to prepare. That’s why I put together this collection of 26 Instant Pot healthy soup recipes.
This post is for anyone who loves easy, nutritious meals that don’t skimp on flavor. Whether you’re a busy parent, a student, or anyone trying to eat better, these recipes are designed with you in mind. You want meals that are quick to prepare, satisfying, and packed with nutrients—and that’s exactly what you’ll find here. Plus, using an Instant Pot means you can whip up these soups in no time at all.
You’ll discover a variety of tasty options that cater to different dietary needs, including vegetarian, gluten-free, and even low-carb choices. Each recipe is crafted to deliver not just good nutrition but also mouthwatering flavors. Imagine coming home after a long day, and with just a push of a button, you can enjoy a steaming bowl of your favorite soup.
So, get ready to dive into this list of instant soup recipes that are simple, healthy, and ideal for any occasion. You’ll find everything from hearty vegetable soups to creamy blends that will satisfy your cravings. It’s time to make meal prep a breeze, nourish your body, and indulge in the delightful experience of homemade soup, all without the fuss. Let’s get cooking!
1. Creamy Vegan Tomato Basil Soup
Warm up your day with a bowl of Creamy Vegan Tomato Basil Soup. This comforting classic has a healthy twist that doesn’t skimp on flavor. Using the Instant Pot, you’ll blend ripe tomatoes with fresh basil and creamy coconut milk for a delightful dish. The aroma wafting through your kitchen? It’s enough to make anyone’s mouth water!
Here’s what you need to know about this recipe:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 180 per serving
Nutritional Information:
– Protein: 3g
– Carbohydrates: 30g
– Fat: 7g
– Fiber: 5g
Ingredients:
– 2 cans (14 oz each) diced tomatoes
– 1 cup vegetable broth
– 1 cup coconut milk
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Start by setting your Instant Pot to sauté mode. Add the chopped onion and garlic, cooking until they smell amazing—about 3 minutes.
2. Stir in the diced tomatoes, vegetable broth, and coconut milk. Mix well to combine.
3. Seal the Instant Pot and cook on high pressure for 10 minutes.
4. Once the timer goes off, do a quick release. Then, stir in the fresh basil, salt, and pepper.
5. Blend the soup until smooth using an immersion blender. Serve it hot and enjoy!
Want to boost the flavor? Add a splash of balsamic vinegar for an extra kick. Pair it with some crusty whole-grain bread for a satisfying meal.
FAQs:
– Can I use fresh tomatoes? Yes, just increase the cooking time a bit to ensure they soften properly.
– Is this soup gluten-free? Absolutely! This recipe is naturally gluten-free, making it perfect for everyone.
This soup is perfect for chilly evenings or when you’re craving something cozy. Not only does it taste great, but it’s also a nourishing choice for clean eating. Enjoy every spoonful!
Fact: In an Instant Pot, this Creamy Vegan Tomato Basil Soup comes together in under 20 minutes, with coconut milk keeping it creamy and dairy-free. A tasty, clean-eating win for quick, healthy soup recipes.
Creamy Vegan Tomato Basil Soup
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Amazon$18.962. Hearty Lentil and Vegetable Soup
Craving a warm, filling meal? Look no further than this Hearty Lentil and Vegetable Soup. It’s a powerhouse of protein and fiber, perfect for those chilly nights when you want something comforting yet healthy. Lentils bring rich nutrients to the table, while colorful seasonal vegetables add flavor and texture to every bite. This soup is not just good for you; it’s a feast for the senses, bursting with earthy aromas and vibrant colors.
Let’s get cooking! Here’s what you’ll need for this delightful recipe:
Ingredients:
– 1 cup green or brown lentils
– 1 carrot, diced
– 1 celery stalk, diced
– 1 zucchini, diced
– 1 bell pepper, diced
– 1 onion, chopped
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by setting your Instant Pot to sauté mode. Add the chopped onion, diced carrot, and celery. Cook until they soften, releasing their delicious scents.
2. Next, stir in the lentils, diced zucchini, bell pepper, and vegetable broth. Sprinkle in the cumin, plus salt and pepper to taste. Mix well.
3. Seal the lid and cook on high pressure for 15 minutes. Let the soup naturally release pressure for 5 minutes before carefully quick-releasing the rest.
4. Serve hot and enjoy the hearty flavors!
Feel free to add a handful of spinach or kale for an extra boost of greens. This soup keeps well in the fridge, making it an excellent choice for meal prep.
FAQs:
– Can I use canned lentils? Yes, just cut the cooking time in half.
– Is this recipe vegan? Absolutely! It’s entirely plant-based and full of flavor.
This soup isn’t just nutritious; it’s a great way to warm up your kitchen and your heart. Enjoy each spoonful, knowing you’re treating yourself to something healthy and satisfying!
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365 by Whole Foods Market, Organic Low Sodium Vegetable Broth, 32 Fl Oz
Amazon$3.693. Spicy Black Bean Soup
Get ready to spice up your dinner routine with a steaming bowl of Spicy Black Bean Soup! This hearty soup is not only satisfying but also a breeze to whip up in your Instant Pot. The rich flavors from black beans, zesty spices, and fresh cilantro will dance on your taste buds and leave you craving more.
Here’s what you need to know:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 30 mins
– Total Time: 40 mins
– Calories: 210 per serving
Nutritional Information:
– Protein: 14g
– Carbohydrates: 30g
– Fat: 4g
– Fiber: 10g
Ingredients:
– 2 cans (15 oz each) black beans, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– 4 cups vegetable broth
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. First, use the sauté function on your Instant Pot. Cook the onions, garlic, and red pepper until they soften and smell amazing. This step builds a flavorful base.
2. Next, add the black beans, cumin, chili powder, and vegetable broth. Stir everything together until well combined.
3. Close the lid and set your Instant Pot to high pressure for 20 minutes. Let the flavors meld together beautifully during this time.
4. Once the cooking time is up, carefully release the pressure. Give the soup a good stir before you serve it up.
5. Top each bowl with fresh cilantro for a burst of flavor right before enjoying your meal!
Want to elevate your soup even more? Here are a couple of tips!
– Add avocado slices for a creamy texture that complements the spice.
– Spice it up or tone it down by adding jalapeños to suit your taste.
FAQs:
– Can I use dried beans? Yes, just soak them overnight and increase the cooking time.
– Is this gluten-free? Absolutely! It’s a completely gluten-free dish.
This Spicy Black Bean Soup isn’t just a meal; it’s a warm hug in a bowl, perfect for any chilly evening. Enjoy cooking!
Spicy Black Bean Soup
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4. Creamy Vegan Potato Soup
Warm up your day with a comforting bowl of Creamy Vegan Potato Soup. This soup wraps you in a cozy embrace, offering a rich and velvety texture without any dairy. With your Instant Pot, you can whip this up in no time, making it a perfect choice for busy weeknights or chilly afternoons. Plus, it’s a clean-eating delight that satisfies your cravings for something hearty and wholesome.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 25 mins
– Total Time: 35 mins
– Calories: 230 per serving
Nutrition Information:
– Protein: 4g
– Carbohydrates: 39g
– Fat: 7g
– Fiber: 5g
Ingredients:
– 4 medium potatoes, peeled and cubed
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup almond milk
– 1 tsp onion powder
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the diced onion and minced garlic in your Instant Pot until they’re fragrant. This step builds a flavorful base for your soup.
2. Next, add the cubed potatoes, vegetable broth, almond milk, onion powder, salt, and pepper. Stir everything together well.
3. Seal the lid of the Instant Pot and cook on high pressure for 15 minutes.
4. Once done, perform a quick release to let out the steam. Blend the soup until smooth using an immersion blender for that creamy texture.
5. Serve hot, garnished with fresh herbs for a burst of flavor.
Want to amp up your soup? Add nutritional yeast for a cheesy flavor, or enjoy it alongside a fresh salad to make it a full meal.
FAQs:
– Can I add veggies? Absolutely! Diced carrots or celery add extra nutrition and flavor.
– Is it freezer-friendly? Yes, this soup freezes beautifully, making it great for meal prep.
This creamy vegan potato soup not only warms your soul but also keeps your clean eating goals on track. Enjoy the simplicity and comfort of this recipe today!
Creamy Vegan Potato Soup
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Amazon$14.995. Zucchini and Corn Chowder
Brighten your meal with a bowl of Zucchini and Corn Chowder! This light and creamy soup captures the essence of summer, making it perfect for warm days. With the Instant Pot, you can easily whip up this delightful dish, highlighting the natural sweetness of corn and tender zucchini.
Let’s dive into the details.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 20 mins
– Total Time: 35 mins
– Calories: 190 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 36g
– Fat: 4g
– Fiber: 7g
Ingredients:
– 2 zucchinis, diced
– 1 cup corn kernels (fresh or frozen)
– 1 onion, diced
– 1 potato, peeled and diced
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the onion in your Instant Pot until it turns translucent. This adds a nice base flavor.
2. Toss in the diced zucchini and potato, cooking them for a few minutes until softened.
3. Pour in the vegetable broth along with the corn. Season with salt and pepper, and give it a good stir.
4. Seal the lid and set the Instant Pot to cook on high pressure for 12 minutes.
5. After cooking, let the pressure release naturally. Stir in the coconut milk for creaminess.
6. For a smoother texture, blend half of the chowder and mix it back in. This will give you that comforting creaminess without the heaviness.
Feel free to add fresh herbs like dill for an extra burst of flavor! You can also prepare this chowder in advance and simply reheat it when you’re ready to enjoy.
FAQs:
– Can I substitute the coconut milk? Yes, any plant-based milk works well.
– Is this chowder gluten-free? Absolutely! Enjoy without worry.
Now you’re ready to savor a comforting bowl of Zucchini and Corn Chowder! This dish is not only healthy but also a fantastic way to enjoy seasonal produce. Get cooking and enjoy the fresh flavors!
Zucchini and Corn Chowder
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365 by Whole Foods Market, Organic Low Sodium Vegetable Broth, 32 Fl Oz
Amazon$3.696. Curried Butternut Squash Soup
Craving something warm and satisfying? Look no further than this delightful Curried Butternut Squash Soup! The natural sweetness of butternut squash blends perfectly with the warm, spicy notes of curry, creating a dish that’s as nourishing as it is comforting. Imagine cozy autumn evenings, a steaming bowl in hand, and the aroma wafting through your kitchen. Plus, with the Instant Pot, you can whip this up in no time.
Here’s what you need to know:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 210 per serving
Nutritional Information:
– Protein: 4g
– Carbohydrates: 36g
– Fat: 7g
– Fiber: 6g
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt to taste
Step-by-Step Instructions:
1. Set your Instant Pot to sauté mode. Add the chopped onion and minced garlic. Cook until soft and fragrant, about 3-4 minutes.
2. Stir in the cubed butternut squash, curry powder, and vegetable broth. Mix everything well.
3. Secure the lid and cook on high pressure for 15 minutes.
4. Once cooking is complete, do a quick release of the pressure. Blend the soup with coconut milk until smooth.
5. Serve hot, possibly garnished with a sprinkle of curry powder or roasted pumpkin seeds for crunch.
Want to add a twist? Include diced apples for a sweet contrast! This soup keeps well in the fridge for about 5 days, making it perfect for meal prep.
Now you have a simple yet delicious soup to warm your soul! Enjoy it on its own or pair it with some hearty whole grain bread for a complete meal. Dive into this recipe and treat yourself to a comforting bowl tonight!
Curried Butternut Squash Soup
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Amazon$18.967. Vegetable Barley Soup
Warm up your day with a nourishing bowl of Vegetable Barley Soup! This hearty soup combines the delightful chewiness of barley with a rainbow of fresh vegetables. Each spoonful not only satisfies your hunger but also packs a punch of essential nutrients, making it a perfect choice for clean eating.
Imagine the comforting aroma of onion, carrot, and celery cooking together in your kitchen. As they soften, they create a flavorful base that sets the stage for the vibrant zucchini and the nutty barley. Not only is this soup easy to make, but it also helps you incorporate more veggies into your diet—just what you need for a healthy lifestyle.
Here’s how to make it:
Recipe Overview:
– Servings: 6
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 200 per serving
Nutrition Information:
– Protein: 8g
– Carbohydrates: 38g
– Fat: 2g
– Fiber: 10g
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 carrot, diced
– 1 celery stalk, diced
– 1 zucchini, diced
– 1 onion, chopped
– 1 tsp thyme
– Salt and pepper to taste
Step-by-Step Instructions:
1. Turn on the sauté mode in your Instant Pot. Cook the onion, carrot, and celery until they become soft and fragrant, about 5 minutes.
2. Add the barley, vegetable broth, zucchini, thyme, salt, and pepper. Stir everything together well.
3. Seal the lid and set your Instant Pot to cook on high pressure for 20 minutes.
4. After cooking, let the pressure release naturally for about 10 minutes, then carefully release any remaining pressure.
5. Stir the soup again before serving. Enjoy it hot, perhaps with a sprinkle of fresh herbs on top for an extra flavor boost!
Feel free to substitute any seasonal vegetables you have lying around. This soup is not just tasty; it’s a meal prep superstar that reheats beautifully for lunch or dinner throughout the week.
FAQs:
– Is it gluten-free? No, barley contains gluten.
– Can I replace barley? Yes, try using quinoa or rice for a gluten-free option!
Now, grab your Instant Pot and enjoy a bowl of goodness that will warm your heart and nourish your body!
Vegetable Barley Soup
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AmazonCheck Price8. Moroccan Chickpea Soup
Elevate your dinner routine with a delightful bowl of Moroccan Chickpea Soup. This recipe bursts with vibrant spices and tender chickpeas, instantly whisking you away to the bustling markets of Morocco. Thanks to your Instant Pot, you can whip up this nutritious and flavorful meal in just 30 minutes, making it perfect for busy weeknights.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 30 mins
– Total Time: 40 mins
– Calories: 220 per serving
Nutrition Information:
– Protein: 10g
– Carbohydrates: 36g
– Fat: 5g
– Fiber: 9g
Ingredients:
– 1 can (15 oz) chickpeas, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tsp coriander
– 1 tsp paprika
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the diced onion and minced garlic in your Instant Pot until they are soft and fragrant.
2. Next, add the rinsed chickpeas, diced tomatoes, spices, and vegetable broth. Stir everything well to mix the flavors.
3. Seal the lid of the Instant Pot and set it to cook on high pressure for 20 minutes.
4. Once the timer goes off, carefully release the pressure. Give the soup a good stir before serving.
5. For a fresh touch, garnish with chopped parsley or cilantro.
This soup pairs beautifully with couscous for a more filling meal. Feel free to adjust the spices to suit your taste.
FAQs:
– Can I use dried chickpeas? Yes! Soak them overnight and increase the cooking time slightly.
– Is this soup vegan? Absolutely! It’s 100% plant-based and packed with flavor.
Try this Moroccan Chickpea Soup tonight and indulge in a warm, hearty dish that’s as nutritious as it is delicious!
Moroccan Chickpea Soup
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Amazon$0.799. Miso Soup with Tofu and Seaweed
Savor the warmth of homemade Miso Soup with Tofu and Seaweed, a delightful Japanese classic that’s both simple to prepare and rich in umami flavor. With your Instant Pot, you can whip up this nutritious bowl in just 25 minutes, making it an ideal choice for a cozy lunch or a light dinner. Picture enjoying a steaming bowl, with the comforting aroma filling your kitchen. It’s not just delicious; it’s also a healthy option that will leave you feeling satisfied without the heaviness.
Here’s how to make it. Gather your ingredients for this easy recipe, which serves four. You’ll need:
– 4 cups vegetable broth
– 1/4 cup miso paste
– 1 cup tofu, cubed
– 1 cup seaweed (wakame)
– 2 green onions, sliced
– Salt to taste
Step-by-Step Instructions:
1. Set your Instant Pot to sauté mode and bring the vegetable broth to a simmer.
2. Whisk in the miso paste until it dissolves completely.
3. Gently add the cubed tofu and seaweed, cooking for another 5 minutes.
4. Dish it up hot, garnished with fresh green onions.
Adjust the amount of miso paste based on your taste. This soup tastes best fresh but can be stored in the fridge for a couple of days.
Common Questions:
– Can I add vegetables? Absolutely! Consider tossing in some mushrooms for extra flavor.
– Is it gluten-free? Yes, just choose a gluten-free miso paste to stay safe.
Enjoy this simple yet nourishing soup that warms your soul and fits perfectly into your clean eating lifestyle!
Miso Soup with Tofu and Seaweed
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Korean Dried Wakame Seaweed Flakes | 2 oz | 100% Natural Sea Vegetable f…
Amazon$9.4810. Creamy Cauliflower Soup
Dive into the creamy delight of Cauliflower Soup! This soup isn’t just a treat for your taste buds; it’s also a smart choice for those focused on clean eating. With the Instant Pot, you get that luxuriously smooth texture while keeping the nutrients intact. Plus, it’s low in calories, making it a guilt-free option for any meal.
Here’s how to whip up this cozy soup:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 150 per serving
Nutrition Information:
– Protein: 4g
– Carbohydrates: 28g
– Fat: 4g
– Fiber: 6g
Ingredients:
– 1 large head of cauliflower, chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups vegetable broth
– 1 cup almond milk
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the onion and garlic in your Instant Pot until they release a fragrant aroma.
2. Next, toss in the chopped cauliflower and pour in the vegetable broth. Stir everything together.
3. Seal the lid tightly and set the Instant Pot to high pressure for 15 minutes.
4. Once cooking is complete, carefully perform a quick release of the steam. Blend the mixture until it’s silky smooth, adding almond milk as you go.
5. Taste your soup, then adjust the seasoning with salt and pepper to suit your liking.
Want to add a twist? Sprinkle in some nutritional yeast for a cheesy flavor, or garnish with fresh herbs or crunchy croutons for extra texture.
FAQs:
– Can I swap coconut milk instead? Absolutely! It brings a delightful flavor.
– Is this soup vegan? Yes, it’s entirely plant-based!
Enjoy this creamy cauliflower soup that’s perfect for a healthy meal any day of the week!
Fun fact: A cup of Creamy Cauliflower Soup clocks in under 150 calories. When you make it in the Instant Pot, you keep the nutrients intact and still enjoy a luxuriously smooth texture. Clean eating goals? Met.
Creamy Cauliflower Soup
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Brighten your mealtime with a warm bowl of Sweet Potato and Kale Soup! This delicious dish combines the sweet, earthy flavors of sweet potatoes with the rich, hearty texture of kale. It’s packed with vitamins and nutrients, making it a perfect choice for a clean-eating lifestyle. Plus, cooking it in your Instant Pot means you can whip it up quickly, giving you a healthy meal in no time.
Let’s dive into the recipe details.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 210 per serving
Nutritional Information:
– Protein: 5g
– Carbohydrates: 39g
– Fat: 4g
– Fiber: 8g
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 cup kale, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp thyme
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion and minced garlic in your Instant Pot until they are fragrant and golden. This enhances the flavor base of your soup.
2. Next, add the diced sweet potatoes, chopped kale, vegetable broth, thyme, salt, and pepper. Stir everything together to combine the ingredients well.
3. Seal the lid on the Instant Pot and set it to cook on high pressure for 15 minutes. This ensures everything cooks perfectly.
4. Once the cooking time is up, carefully perform a quick release of the pressure. This step helps to keep the soup from overcooking.
5. Stir the soup well before serving. You can serve it hot, garnished with fresh herbs if you’d like.
For an extra creaminess, try blending a portion of the soup before serving. This trick adds a smooth texture that is delightful!
This soup makes for excellent meal prep. It stores well in the fridge, so you can enjoy it throughout the week.
FAQs:
– Can I substitute other greens? Yes! Spinach or Swiss chard can also work beautifully.
– Is this soup gluten-free? Absolutely! This recipe is naturally gluten-free, making it a great option for anyone with dietary restrictions.
Enjoy this nourishing soup that’s perfect for any day of the week! It’s not just a meal; it’s a warm embrace in a bowl.
Sweet Potato and Kale Soup
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AmazonCheck Price12. Thai Coconut Soup
Indulge in a bowl of comforting Thai Coconut Soup that brings the vibrant flavors of Thailand right to your kitchen. This creamy soup is a perfect balance of rich coconut milk, fresh herbs, and zesty spices. With your Instant Pot, you’ll whip up this exotic delight in no time, making it a great choice for impressing guests or enjoying a cozy night in.
Here’s what you’ll need for this delicious recipe:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 25 mins
– Total Time: 35 mins
– Calories: 240 per serving
Nutrition Information:
– Protein: 6g
– Carbohydrates: 22g
– Fat: 16g
– Fiber: 4g
Ingredients:
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 cup mushrooms, sliced
– 1 red bell pepper, sliced
– 1 tbsp ginger, grated
– 2 tbsp lime juice
– Fresh cilantro for garnish
– Salt to taste
Step-by-Step Instructions:
1. Pour the coconut milk and vegetable broth into the Instant Pot. Add grated ginger and a pinch of salt.
2. Stir in the sliced mushrooms and red bell pepper.
3. Close the lid and cook on high pressure for 15 minutes.
4. Once done, release the pressure. Add lime juice and toss in fresh cilantro.
5. Serve hot, garnished with extra herbs if you like.
For a spicy kick, add chili paste when cooking. You can also serve this soup over rice noodles for a heartier meal.
FAQs:
– Can I use chicken broth instead of vegetable broth? Yes, feel free to swap it.
– Is this soup gluten-free? Absolutely! Just check that your broth is gluten-free.
This Thai Coconut Soup is not only easy to make but also fills your home with delightful aromas. It’s perfect for those chilly evenings or when you crave something comforting and light. Enjoy every spoonful!
Thai Coconut Soup
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Dive into a bowl of comfort with this delicious Spinach and White Bean Soup. Perfect for busy weeknights, this nutritious soup combines creamy white beans with fresh spinach. It’s not just tasty; it’s packed with protein and vitamins, making it an excellent choice for clean eating. Plus, your Instant Pot will whip it up in no time, so you can enjoy a hearty meal without the fuss!
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 180 per serving
Nutrition Information:
– Protein: 9g
– Carbohydrates: 30g
– Fat: 2g
– Fiber: 8g
Ingredients:
– 1 can (15 oz) white beans, rinsed and drained
– 4 cups vegetable broth
– 2 cups spinach, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp thyme
– Salt and pepper to taste
Step-by-Step Instructions:
1. Sauté the onion and garlic in your Instant Pot until they soften.
2. Add the white beans, vegetable broth, thyme, salt, and pepper.
3. Seal the pot and cook on high pressure for 15 minutes.
4. Release the pressure, then stir in the chopped spinach until it wilts.
5. Serve hot, topped with a sprinkle of black pepper for extra flavor.
This soup is not just quick; it also freezes beautifully, making it ideal for meal prep. If you want a zesty twist, add a squeeze of lemon before serving.
FAQs:
– Can I use frozen spinach? Yes, frozen spinach works perfectly fine!
– Is it gluten-free? Absolutely! All the ingredients are gluten-free.
Now you have a healthy, satisfying soup ready in less than half an hour. Enjoy every spoonful of this nourishing dish!
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COLLEGE INN 100% Natural Garden Vegetable Broth, 32 oz Carton (Pack of 6)
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Amazon$7.5814. Roasted Red Pepper Soup
Indulge in the rich, smoky flavors of Roasted Red Pepper Soup, a dish that will make your taste buds dance! This comforting soup combines the sweetness of roasted red peppers with savory seasonings, creating a healthy and satisfying meal. Plus, making it in your Instant Pot means you can enjoy this deliciousness in no time.
Imagine bringing a bowl of this vibrant soup to the table, with its warm red hue and fragrant aroma. Whether you’re looking to impress guests or simply treat yourself, this soup is the perfect answer. It’s nutritious, easy to whip up, and absolutely delightful.
Here’s how to make it:
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 20 mins
– Total Time: 35 mins
– Calories: 190 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 32g
– Fat: 5g
– Fiber: 5g
Ingredients:
– 4 roasted red peppers (jarred or homemade)
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup almond milk
– 1 tsp smoked paprika
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion and minced garlic in your Instant Pot until they’re soft and fragrant.
2. Next, add the roasted red peppers, vegetable broth, smoked paprika, salt, and pepper to the pot.
3. Seal the lid and cook on high pressure for 15 minutes.
4. Once finished, blend the soup until smooth, then stir in the almond milk for a creamy finish.
5. Serve hot, and for an extra touch, garnish with fresh herbs or a drizzle of balsamic reduction. This soup pairs wonderfully with a fresh salad for a complete meal.
Frequently Asked Questions:
– Can I use fresh peppers? Yes, just roast and peel them before adding.
– Is this soup vegan? Absolutely! All ingredients are plant-based.
This Roasted Red Pepper Soup is not just a meal; it’s a hug in a bowl. Perfect for chilly days or any time you need a little comfort. Enjoy the warmth and flavor that this simple recipe brings to your kitchen!
Roasted Red Pepper Soup
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Amazon$3.6915. Cabbage and White Bean Soup
Warm your soul with a delicious bowl of Cabbage and White Bean Soup. This hearty dish combines the earthy flavors of cabbage with the creamy texture of white beans. It’s perfect for cozy dinners or meal prep for busy weeks. Plus, with your Instant Pot, you can whip this up in no time, making it an ideal choice for those hectic nights.
Here’s a quick look at what you need to know:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: About 200 per serving
Nutrition Facts:
– Protein: 8g
– Carbohydrates: 35g
– Fat: 3g
– Fiber: 10g
Ingredients:
– 1/2 head of green cabbage, chopped
– 1 can (15 oz) white beans, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp thyme
– Salt and pepper to taste
How to Make It:
1. Sauté the onion and garlic in the Instant Pot until they soften.
2. Add the chopped cabbage, white beans, broth, thyme, salt, and pepper. Stir well to combine.
3. Seal the lid and cook on high pressure for 15 minutes.
4. Quickly release the pressure when done, then serve hot.
5. Garnish with fresh herbs for an extra pop of flavor.
This soup is not only easy to make, but it also improves in flavor the next day, making it a fantastic meal prep option. If you want a kick, just splash in a little vinegar before serving.
Common Questions:
– Can I substitute green beans? Absolutely! Feel free to mix it up.
– Is this soup gluten-free? Yes, it is gluten-free, so everyone can enjoy it.
This comforting Cabbage and White Bean Soup will quickly become a staple in your kitchen. Enjoy every spoonful!
Cabbage and White Bean Soup
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Amazon$19.9916. Pumpkin and Sage Soup
Savor the comforting flavors of Pumpkin and Sage Soup, a perfect dish for chilly evenings. This creamy soup blends the sweet taste of pumpkin with the earthy notes of sage, creating a cozy bowl that warms you from the inside out. It’s easy to whip up in your Instant Pot, making it an ideal choice for family dinners or entertaining guests.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 220 per serving
Nutrition Information:
– Protein: 4g
– Carbohydrates: 36g
– Fat: 8g
– Fiber: 5g
Ingredients:
– 1 can (15 oz) pumpkin puree
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion in your Instant Pot until it becomes soft and translucent.
2. Next, add the pumpkin puree, vegetable broth, coconut milk, sage, salt, and pepper. Stir well to combine.
3. Seal the pot and set it to cook on high pressure for 15 minutes.
4. Once done, carefully use an immersion blender to purée the soup until it’s smooth and creamy.
5. Serve the soup warm, garnished with a sprinkle of fresh sage if you like.
This soup is not only delicious but also pairs perfectly with crusty bread for dipping. Want to add a little extra warmth? Sprinkle in a dash of nutmeg for a delightful twist.
FAQs:
– Can I use fresh pumpkin? Yes, just roast and purée it before adding.
– Is it vegan-friendly? Absolutely! All the ingredients are plant-based.
Relish this wholesome soup, and enjoy the flavors of fall right in your kitchen!
Pumpkin and Sage Soup proves that instant pot healthy soup recipes can be cozy and quick. A 30-minute bowl perks up chilly evenings, blending pumpkin sweetness with sage’s earthy glow—perfect for clean eating and easy family dinners!
Pumpkin and Sage Soup
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Craving something refreshing? Try the delightful Pea and Mint Soup! This vibrant dish combines the natural sweetness of peas with the cool taste of fresh mint. It’s not just a soup; it’s a burst of flavor that brightens up any meal, whether it’s a chilly evening or a warm afternoon. Plus, making it in your Instant Pot is a breeze, giving you a healthy option in no time.
Here’s a quick look at what you need:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 150 per serving
Nutrition Facts:
– Protein: 5g
– Carbohydrates: 28g
– Fat: 2g
– Fiber: 4g
Ingredients:
– 4 cups of peas (fresh or frozen)
– 1 onion, chopped
– 3 cups of vegetable broth
– 1/4 cup of fresh mint leaves
– Salt and pepper to taste
Making Your Soup:
1. Start by sautéing the chopped onion in the Instant Pot until it’s soft and fragrant.
2. Add the peas and vegetable broth, stirring everything together.
3. Seal the lid and set to cook on high pressure for 10 minutes.
4. Once done, do a quick release of the pressure. Stir in the fresh mint and blend until smooth.
5. Serve warm, garnished with extra mint leaves for a pop of color.
This soup pairs wonderfully with a dollop of yogurt or cream for added richness. Feel free to switch up the herbs to suit your taste or experiment with toppings!
FAQs:
– Can I use dried peas? Yes, just make sure to soak them ahead of time and adjust the cooking duration.
– Is it gluten-free? Absolutely, this recipe fits perfectly into a gluten-free diet.
This Pea and Mint Soup is not only healthy but also a feast for the senses. Enjoy every spoonful!
Pea and Mint Soup
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AmazonCheck Price18. Carrot and Ginger Soup
Warm your soul with a delightful bowl of Carrot and Ginger Soup. This soup bursts with the natural sweetness of carrots and the spicy kick of ginger, creating a comforting dish that’s perfect for any day. Plus, it cooks up quickly in your Instant Pot, making it an ideal choice for busy schedules.
Imagine diving into this vibrant orange soup. It’s not just tasty; it’s also packed with nutrients. Each serving offers a satisfying blend of flavors that will brighten your mood and nourish your body.
Let’s get cooking!
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 180 per serving
Nutritional Information:
– Protein: 3g
– Carbohydrates: 35g
– Fat: 5g
– Fiber: 6g
Ingredients:
– 4 cups carrots, chopped
– 1 onion, chopped
– 1 inch ginger, peeled and minced
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Turn on the Instant Pot and select the sauté function. Add the chopped onion and ginger, cooking until they are fragrant, about 2-3 minutes.
2. Toss in the chopped carrots and pour in the vegetable broth. Stir everything together.
3. Close the lid and set the pressure to high for 15 minutes.
4. After cooking, quickly release the pressure. Blend the soup until it’s smooth and creamy.
5. Serve hot, garnished with a sprinkle of fresh pepper.
Want to switch it up? Try adding a splash of orange juice for a refreshing twist. This soup is perfect for meal prep, too! Store it in the fridge for easy lunches or dinners throughout the week.
FAQs:
– Can I use frozen carrots? Yes, frozen carrots work just fine!
– Is this soup gluten-free? Absolutely! All ingredients are gluten-free.
Try this Carrot and Ginger Soup and enjoy a warm, healthy meal that’s quick and easy to make. Your taste buds will thank you!
Carrot and Ginger Soup
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Amazon$7.5819. Garlic and Herb Chicken Soup
Recipe Overview:
– Servings: 6
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 220 per serving
Nutrition Information:
– Protein: 22g
– Carbohydrates: 10g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 2 chicken breasts, diced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp thyme
– 1 tsp rosemary
– Salt and pepper to taste
Step-by-Step Instructions:
1. Sauté the onion and garlic in the Instant Pot until they turn translucent.
2. Add the diced chicken, vegetable broth, herbs, salt, and pepper.
3. Seal the lid and cook on high pressure for 20 minutes.
4. Release the pressure once finished, then stir well before serving.
5. Serve warm, garnished with fresh herbs for an extra touch.
You can also use leftover chicken to make this soup even easier. Pair it with a simple side salad for a nutritious meal that feels satisfying and hearty!
FAQs:
– Can I use rotisserie chicken? Yes! Simply add it after the pressure cooking step for quick prep.
– Is it gluten-free? Absolutely, this recipe is naturally gluten-free.
Now you have a delicious and healthy soup recipe that you can enjoy any day of the week!
Garlic and Herb Chicken Soup
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Amazon$3.6920. Sweet Corn and Avocado Soup
Savor the delightful taste of Sweet Corn and Avocado Soup! This dish brings together the natural sweetness of corn and the creamy goodness of avocado, making it a refreshing option for lunch or dinner. Plus, using your Instant Pot makes cooking a breeze. You’ll have a delicious, nutritious meal ready in no time, perfect for warm days.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 15 mins
– Total Time: 25 mins
– Calories: 210 per serving
Nutrition Information:
– Protein: 4g
– Carbohydrates: 28g
– Fat: 10g
– Fiber: 5g
Ingredients:
– 4 cups fresh or frozen corn
– 1 ripe avocado, diced
– 4 cups vegetable broth
– 1 onion, chopped
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion in your Instant Pot until it’s soft and fragrant.
2. Next, add the corn and vegetable broth, stirring to combine everything.
3. Seal the pot and cook on high pressure for 10 minutes.
4. After cooking, use a quick release to let out the steam. Then, blend in the diced avocado until smooth.
5. Season with salt and pepper to taste and serve warm.
Tips:
– Add lime juice for a zesty kick.
– This soup also tastes great served chilled!
FAQs:
– Can I use canned corn? Yes, just reduce the cooking time to 5 minutes.
– Is it vegan? Absolutely! This recipe is plant-based and perfect for clean eating.
Enjoy this easy soup that’s not only healthy but also a feast for your taste buds!
Sweet Corn and Avocado Soup
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AmazonCheck Price21. Borscht (Beet Soup)
Bring a splash of color to your dinner table with Borscht, a traditional beet soup that hails from Eastern Europe. This soup doesn’t just look good; it’s also a powerhouse of nutrition. Packed with vitamins and minerals from beets and other fresh veggies, it’s the perfect antidote for those chilly evenings when you crave something warm and comforting. With the Instant Pot, you can whip up this heartwarming dish in no time.
Recipe Overview:
– Servings: 4
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 200 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 40g
– Fat: 2g
– Fiber: 8g
Ingredients:
– 3 medium beets, peeled and diced
– 1 onion, chopped
– 1 carrot, grated
– 4 cups vegetable broth
– 1 tbsp vinegar
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion and grated carrot in your Instant Pot until they soften.
2. Add the diced beets, vegetable broth, vinegar, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid, then cook on high pressure for 20 minutes.
4. Once the timer goes off, carefully release the pressure and taste your soup. Adjust the seasonings if needed.
5. Serve hot, topped with a dollop of vegan sour cream for extra creaminess, if you like.
This soup pairs beautifully with crusty rye bread, enhancing the traditional experience. And guess what? It tastes even better the next day, making it perfect for meal prep!
FAQs:
– Can I add meat? Yes, you can include beef or chicken for a heartier version.
– Is it gluten-free? Absolutely! This recipe is naturally gluten-free, so everyone can enjoy it.
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Get ready to enjoy a burst of fresh flavors with this delicious Green Goddess Soup! This vibrant dish combines nutrient-rich greens like spinach and peas, along with aromatic herbs to create a light and refreshing meal. With the Instant Pot, you can whip it up in no time. It’s perfect for lunch or as a starter for dinner, making it an ideal choice for clean eating.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 15 mins
– Total Time: 25 mins
– Calories: 160 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 28g
– Fat: 3g
– Fiber: 6g
Ingredients:
– 4 cups mixed greens (spinach, kale, etc.)
– 2 cups peas (fresh or frozen)
– 4 cups vegetable broth
– 1 onion, chopped
– 1/4 cup fresh herbs (basil, parsley, etc.)
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion in the Instant Pot until it becomes fragrant.
2. Next, add in your mixed greens, peas, and vegetable broth. Stir everything together well.
3. Seal the pot and set it to cook on high pressure for 10 minutes.
4. Once done, use a quick release to vent the steam. Then, blend the soup with the fresh herbs until it’s smooth and creamy.
5. Serve warm and consider garnishing with extra herbs or a splash of lemon juice for extra brightness.
This soup not only tastes great but also stores wonderfully, making it a fantastic option for meal prep. You can easily reheat it for a quick lunch or dinner throughout the week.
FAQs:
– Can I use frozen greens? Yes, frozen greens work perfectly in this recipe!
– Is it gluten-free? Absolutely! All the ingredients are naturally gluten-free.
Enjoy making this Green Goddess Soup and savor every spoonful of its bright, fresh flavors!
Green Goddess Soup
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Amazon$7.5823. Vegetable Ramen Soup
Dive into a bowl of warmth and comfort with this delicious Vegetable Ramen Soup! It’s not just quick and easy to make; it’s also packed with nutrients. Using your Instant Pot, you can whip up this flavorful dish in just 25 minutes. The combination of fresh veggies, savory broth, and chewy noodles makes it a family favorite. Whether you’re looking for a cozy dinner or a quick lunch, this soup hits the spot every time.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 300 per serving
Nutrition Information:
– Protein: 10g
– Carbohydrates: 45g
– Fat: 7g
– Fiber: 4g
Ingredients:
– 4 cups vegetable broth
– 2 packs of ramen noodles (discard the seasoning packets)
– 1 cup mushrooms, sliced
– 1 cup bok choy, chopped
– 1 carrot, julienned
– 2 green onions, sliced
– Soy sauce, to taste
Step-by-Step Instructions:
1. Pour the vegetable broth into the Instant Pot and bring it to a simmer.
2. Add the sliced mushrooms, bok choy, and julienned carrot to the pot.
3. Seal the lid and set the pot to cook on high pressure for 5 minutes.
4. Once done, perform a quick release to let the steam escape.
5. Stir in the ramen noodles and soy sauce, mixing well until the noodles are cooked through.
6. Serve hot, garnished with green onions for that perfect finishing touch.
Feel free to get creative! Add your favorite protein like tofu or tempeh for extra heartiness. You can also swap in seasonal vegetables to keep things fresh and exciting.
FAQs:
– Can I use whole grain noodles? Yes, just adjust the cooking time slightly.
– Is this vegan? Absolutely! All ingredients are plant-based.
This Vegetable Ramen Soup is perfect for meal prep or a quick weeknight dinner. You’ll love how easy it is to make a dish that’s both healthy and satisfying!
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Brighten up your meal with a bowl of Chili Lime Corn Soup! This delightful dish brings together the sweetness of corn with the tangy kick of lime and a hint of spice. The Instant Pot makes it super simple to whip up this vibrant soup in just minutes, making it an ideal choice for a quick weeknight dinner.
Imagine sitting down to a warm bowl of this refreshing soup, perfect for any season. With just a handful of ingredients, you can create a dish that’s not only tasty but also packed with nutrition. Let’s jump into the recipe so you can enjoy this zesty delight!
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 210 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 38g
– Fat: 4g
– Fiber: 5g
Ingredients:
– 4 cups corn (fresh or frozen)
– 1 medium onion, chopped
– 4 cups vegetable broth
– Juice of 2 limes
– 1 teaspoon chili powder
– Salt, to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion in the Instant Pot until it’s soft and translucent.
2. Next, add the corn, vegetable broth, lime juice, chili powder, and a pinch of salt.
3. Seal the pot and cook on high pressure for 10 minutes.
4. After cooking, perform a quick release of the pressure. If you prefer a smoother texture, use an immersion blender to blend until creamy.
5. Serve your soup warm, garnished with fresh lime wedges for an extra burst of flavor.
Want to elevate your soup? Add diced avocado or chopped cilantro for a delightful touch. This soup is not just perfect for a light lunch; it’s also a fantastic option for summer gatherings or cozy winter nights!
FAQs:
– Can I use canned corn? Yes, just cut the cooking time to 5 minutes.
– Is this soup gluten-free? Absolutely! It’s a gluten-free recipe that everyone can enjoy.
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Craving a warm and filling meal? Look no further than this delightful Mushroom Barley Soup! This cozy dish brings together the nutty flavor of barley and the rich earthiness of mushrooms. With the help of your Instant Pot, you can whip up this hearty soup in just 30 minutes, making it an ideal choice for a quick weeknight dinner that nourishes both body and soul.
The beauty of this recipe lies in its simplicity. You can enjoy it as a standalone meal or pair it with a salad for a balanced dinner. Plus, it’s a fantastic way to incorporate healthy ingredients into your diet without sacrificing flavor.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 20 mins
– Total Time: 30 mins
– Calories: 220 per serving
Nutritional Information:
– Protein: 8g
– Carbohydrates: 40g
– Fat: 4g
– Fiber: 8g
Ingredients:
– 1 cup barley
– 4 cups vegetable broth
– 1 cup mushrooms, sliced
– 1 onion, chopped
– 2 carrots, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the onion, garlic, and mushrooms in your Instant Pot until they soften.
2. Add the barley, broth, carrots, salt, and pepper, then stir well to combine.
3. Seal the lid and set your Instant Pot to cook on high pressure for 20 minutes.
4. Once done, let the pressure release naturally before serving warm.
5. For a fresh touch, garnish with your favorite herbs before serving.
Feel free to toss in seasonal veggies like spinach or zucchini for added nutrition. This soup freezes well, making it perfect for meal prep. Just portion it out and store for easy meals later!
Common Questions:
– Is barley gluten-free? No, barley contains gluten.
– Can I substitute other grains? Yes, grains like quinoa or farro work well too.
With this Mushroom Barley Soup, you’ll enjoy a delightful meal that warms you from the inside out, all while sticking to your clean eating goals.
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Treat yourself to a light yet satisfying bowl of Green Pea and Avocado Soup! This vibrant dish is a delightful mix of creamy avocado and sweet peas, making it a feast for your taste buds. Not only is it delicious, but it’s also loaded with nutrients, perfect for clean eating. Plus, you can whip it up in your Instant Pot in a flash, making it a go-to recipe for busy days.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 160 per serving
Nutrition Information:
– Protein: 5g
– Carbohydrates: 25g
– Fat: 6g
– Fiber: 8g
Ingredients:
– 4 cups green peas (fresh or frozen)
– 1 ripe avocado, pitted and diced
– 4 cups vegetable broth
– 1 onion, chopped
– Salt and pepper to taste
Step-by-Step Instructions:
1. Start by sautéing the chopped onion in your Instant Pot until it becomes soft.
2. Next, add the green peas and vegetable broth, stirring to combine.
3. Seal the pot and cook on high pressure for 10 minutes.
4. After cooking, perform a quick release. Blend in the diced avocado until the soup is smooth and creamy.
5. Serve warm, and feel free to garnish with fresh herbs for an extra touch!
This soup is just as tasty served chilled, making it perfect for warm days. Adjust the seasoning to suit your taste before enjoying.
FAQs:
– Can I use canned peas? Yes, just reduce the cooking time.
– Is it vegan? Absolutely! All the ingredients are plant-based.
Enjoy this refreshing soup, knowing it’s both healthy and easy to make!
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With these 26 Instant Pot Healthy Soup Recipes for Clean Eating, you’ve got a treasure trove of delicious, nutritious options at your fingertips. From comforting classics to vibrant new favorites, each recipe boasts simplicity and flavor, allowing you to enjoy wholesome meals without the fuss. Embrace the joy of cooking with your Instant Pot and let these soups inspire your clean eating journey!
Whether you’re meal prepping for the week or simply craving a warm bowl of goodness, these recipes cater to all tastes and dietary preferences. Share your favorites with friends and family, or keep them all to yourself—after all, nothing beats a good soup!
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Frequently Asked Questions
What Are Some Easy Instant Pot Healthy Soup Recipes for Clean Eating?
If you’re looking for easy Instant Pot healthy soup recipes, you’ve come to the right place! Think of delicious options like lentil soup, tomato basil soup, or a hearty vegetable minestrone.
These recipes not only promote clean eating but also pack in nutrition without taking hours to prepare. With the Instant Pot, you can whip up these wholesome meals in no time!
Can I Make Vegan Soups in the Instant Pot?
Absolutely! The Instant Pot is perfect for making vegan soups that are both healthy and satisfying. From creamy butternut squash soup to spicy chickpea curry soup, the possibilities are endless.
With the Instant Pot, you can enhance the flavors while keeping the ingredients plant-based and nutritious—all while saving time in the kitchen!
How Do I Ensure My Instant Pot Soups Are Healthy?
To ensure your Instant Pot soups are healthy, focus on using fresh, whole ingredients like vegetables, legumes, and whole grains. Limit added sugars and sodium, and opt for herbs and spices for flavor.
Additionally, consider using vegetable broth instead of chicken broth and incorporate plenty of greens for added nutrition. This way, your soups not only taste great but are also nutritious meals in a pot!
What Are Some Quick Soup Recipes I Can Make in the Instant Pot?
Need some quick soup recipes? Try a black bean soup or a split pea soup. Both can be prepared in under 30 minutes in your Instant Pot!
These recipes not only save you time but also offer a delicious and filling meal that’s perfect for busy weeknights. Plus, they align perfectly with clean eating principles!
Can Instant Pot Soups Be Meal Prepped for the Week?
Definitely! Instant Pot soups are fantastic for meal prep. You can easily batch cook and store them in the fridge or freezer for quick meals throughout the week.
Just remember to cool the soup completely before storing it in airtight containers. This way, you can enjoy nutritious meals with minimal effort, ensuring that your clean eating journey stays on track!
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