3 simple Instant Pot FALL Soup Recipes – delicious and COZY!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

How about some YUMMY Instant Pot Soup recipes?! Today I have three of our favorites. The copycat Olive Garden Pasta Fagioli soup in the instant pot, healthy white chicken chili, and beef enchilada soup in the instant pot!

Instant Pot Soup just works because it’s so much faster than cooking in a crock pot or even on the stove! AND you don’t have to sit and babysit it either!

More Instant Pot Recipes!


Pasta Fagioli Olive Garden Copycat Recipe – Serves 8

1 pound ground beef
1 small onion, chopped (1 cup)
1-2 carrots, julienned (1 cup)
2-3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14.5 ounce) cans chopped tomatoes
1 (15 ounce) can red kidney beans, not drained
1 (15 ounce) can great northern beans, not drained
1 (15 ounce) can tomato sauce
1 (12 ounce) can V-8 vegetable juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried thyme
5 ounces ditalini pasta

Brown the ground beef in the Instant Pot on saute setting. Drain off most of the fat.
Add onion, carrot, celery and garlic to the pot and sauté for 10 minutes.
Add remaining ingredients, except pasta.
Then add the pasta on top of the other ingredients, do NOT STIR it in.
Pressure Cook on HIGH for 8 minutes and do a fast pressure release.
Stir and enjoy with fresh grated parmesan cheese

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Healthy White Chicken Chili – SERVES: 8

1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast
1 cup chopped onion (about 1 medium onion)
2 cans great northern beans (or other white beans), drained and rinsed
1 (7-ounce) can chopped green chilies
2 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon salt
2 to 3 cups low sodium chicken broth
1 cup frozen corn (optional)

chop chicken into 1-2 inch cubes. Saute with the onions in the oil for a few minutes, then stir in all the other ingredients.
Cook for 10 minutes on high pressure. You can fast release or natural release!
OR, leave your chicken breasts whole and put them on top of all the other ingredients.
Cook for 20 minutes, fast release, and use a fork to remove chicken.
Shred the chicken and then stir it back into the soup.

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Beef Enchilada Soup – Serves 4-6

1 lb ground beef, browned
1 can black beans, rinsed and drained (about 15 oz)
1 can Rotel (about 14 oz)
1 package frozen corn (about 10 oz)
½ onion, chopped
1 bottle roasted red peppers, drained and chopped (these are spicy, do less if you want less heat)
3 Tablespoons butter
3 Tablespoons flour
½ cup beef broth
½ cup milk
1 can Enchilada sauce (about 10 oz)

Melt butter in instant pot liner, using saute mode. Add flour and quickly whisk for a minute, then add the milk and broth. Stir until smooth.
Pour in enchilada sauce and stir until combined and smooth. Pour sauce into a big measuring cup or bowl to set aside.
Cook meat in instant pot, drain if important.
Add black beans, rotel, corn, onions, and chopped peppers and stir to combine. Be sure to scrape the bottom of the pot to ensure no beef is remaining.
Pour sauce over the mixture and add another 1/2 to 1 cup of broth if needed.
Set instant pot to cook for 5 minutes on high, then do a fast pressure release.

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TEN simple Recipes & Shopping List:

Dinners in 30 Minutes or Less:

Instant Pot Mac & Cheese:

Copycat Alfredo Sauce:

Instant Pot Chicken Alfredo:

Air Fryer Donuts:

Tools Used in this Video: →
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