4 Easy Instant Pot Soup Recipes – Perfect for Fall

4 Easy Instant Pot Soup Recipes – Perfect for Fall

It’s soup season, now that Fall has rolled around and these 4 Instant Pot Soup recipes are AMAZING!

In this video you’ll see how to make:

Instant Pot Cheeseburger Soup
Instant Pot Potato Soup
Instant Pot Sopa De Maize (Mexican Chicken Corn Chowder)
Instant Pot Chicken Tortilla Soup

I will copy and paste the recipes below, but… will eventually put them on my site:

Instant Pot Potato Soup:

Ingredients:

10 potatoes, peeled and diced
3 celery stalks, diced
1 onion, chopped
1 cup real bacon bits
48 oz chicken broth
1/2 tsp salt
1 tsp black pepper
2 cups milk
2 cups shredded cheddar cheese
Bacon bits for topping

Instructions:
Peel potatoes. Chop onion, potatoes and celery.
Place potatoes, celery, onion, bacon bits, chicken broth, salt & pepper in Instant Pot.
Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 13 minutes.
Natural release or quick release the pressure (depending on your time constraints).
Add 2 cups milk and 2 cups shredded cheddar cheese.
Top with more cheese and bacon bits.

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Instant Pot Cheeseburger Soup

Ingredients:
6 medium potatoes, peeled and diced
1 medium onion, chopped
2 cups shredded carrots
3 stalks of celery, chopped
2 tsp dried basil
6 cups chicken broth
2 pounds ground beef, browned & drained
3 tbsp butter
3 tbsp all purpose flour
3 cups milk
1 tsp salt
1/2 tsp black pepper
3 cups shredded cheddar cheese or 16 oz Velveeta

Instructions:
Peel potatoes. Chop potatoes, onions, & celery.
Place potatoes, onion, carrots, celery, basil, chicken broth and cooked ground beef in Instant Pot.
Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 10 minutes.
While that’s cooking, begin making roux by melting 3 tbsp butter in skillet.
Add 3 tbsp all purpose flour and stir with whisk. Pour in milk and continue stirring to eliminate any clumps.
Continue simmering, adding milk and stirring until thickened.
Melt 3 cups of cheddar cheese in roux.
Once done cooking, quick release the pressure from the Instant Pot.
Add Roux to Instant pot to thicken.
Top with more shredded cheese if desired
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Recipe: Slow Cooker Mexican Chicken Corn Chowder

48 oz chicken broth
5 boneless skinless chicken breasts
3 12 oz bags frozen corn
1 tsp cumin
2 tsp minced garlic
4 chicken bouillon cubes
2 4 oz cans of diced green chilies
2 cups milk
salt & pepper to taste
Fritos chips
Sour cream (topping, optional)
Salsa (topping, optional)

Instructions:
Place chicken, chicken broth, corn, cumin, garlic, bouillon cubes, and green chilies in Instant Pot.
Close lid & valve. Cook on manual/Pressure Cook, high pressure for 20 minutes (if chicken is frozen) or 15 minutes (if chicken is thawed).
Quick release the pressure.
Remove chicken breasts and chop into bite sized pieces.
Add milk and stir. Return chicken into soup.
Serve over Fritos chips and top with sour cream and salsa.
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Instant Pot Chicken Tortilla Soup

Ingredients:

3-4 boneless, skinless chicken breasts
1 medium onion, chopped
1 tbsp minced garlic
48 oz chicken broth
1 4 oz can diced green chilies
2 10.5 oz cans diced tomatoes & green chilies
1 29 oz can Pureed Tomatoes
1 15 oz can black beans
1/2 tsp chili powder
1 packet taco seasoning
1/2 tbsp cumin
Shredded cheese, optional
Sour cream, optional

Instructions:

Place all ingredients in Instant Pot or pressure cooker and stir.
Place lid on pressure cooker and place vent on Sealing.
Cook on Manual/Pressure Cook, high pressure for 20 minutes (if chicken was frozen) or 15 minutes (if chicken was thawed).
Quick Release the pressure.
Remove chicken & Shred.
Put chicken back in Instant Pot and stir.
Ladle into bowls and top with cheese and sour cream.
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Each week in my Freezer to Slow Cooker & Instant Pot Meal Plan Subscription, I send out 6 new recipes that can be made in an Instant Pot or a Slow Cooker! Every week, there’s one soup recipe so you can easily try new things.

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My goal is to help you spend less time in the kitchen, so that you can spend more time doing the things that you love!

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