Tag Archives: stews

Delicious Instant Pot Soup and Stew Recipes

Delicious Instant Pot Soup and Stew Recipes

Warm up with comforting Instant Pot soups and stews, perfect for busy weeknights and cold weather. From creamy classics to hearty bean-and-meat soups, these easy pressure cooker recipes deliver big flavor with minimal effort.

Creamy Chicken Noodle Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 523, fat 23.4g, total carbs 19.6g, protein 33g, sodium 875mg

Ingredients

  • ¾ cup heavy cream
  • ½ cup parmesan cheese, grated
  • 2 chicken breasts, boneless
  • 1 tablespoon flour
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 cup uncooked noodles
  • 1 cup celery, sliced
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 small onion, diced
  • 1 cup chicken broth
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the broth, chicken and onions; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 10 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and add the seasoning, noodles, celery, bay leaves and garlic. Stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press MANUAL; set timer to 6 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  13. Mix in the heavy cream and flour.
  14. Press SAUTÉ; cook the mixture until it thickens.
  15. Transfer the food to a large container or bowl.
  16. Mix in the parmesan cheese. Divide among serving bowls; serve warm.

 

 

Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Cabbage Pork Soup

Serves 3 | Prep. time 5–8 minutes | Cooking time 30 minutes

Nutrition per serving: calories 175, fat 5.4g, total carbs 11.3g, protein 21.8g, sodium 132mg

Ingredients

  • ½ large onion, chopped
  • 1 cup carrots, peeled and shredded
  • ½ tablespoon olive oil
  • ½ pound ground pork
  • ½ cup coconut aminos
  • ¼ head cabbage, chopped
  • 2 cups chicken broth
  • ½ teaspoon ground ginger
  • Ground black pepper, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground pork and cook for 4–5 minutes on each side to brown evenly.
  4. Add the other ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press MANUAL; set timer to 25 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Shrimp Tortellini Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 261, fat 11.3g, total carbs 21.4g, protein 14.8g, sodium 454mg

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces raw shrimps, peeled and deveined
  • 1 cup tortellini
  • 1 handful cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ¼ cup basil leaves, chopped
  • 1½ quarts water
  • 1 tablespoon tomato paste
  • 6 ounces spinach, chopped
  • Ground black pepper and salt to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the water, tomato paste, pasta, tomato halves, garlic and basil; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 4 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and transfer the mixture to a separate container.
  8. Divide the pasta mix among serving plates/bowls.
  9. Press SAUTÉ; add the oil and heat it.
  10. Add the shrimp, salt and Italian seasoning and cook while stirring for 4–5 minutes until shrimp is cooked well.
  11. Add the spinach and cook until it wilts.
  12. Add the shrimp-spinach mixture to the pasta mixture; stir gently and serve warm.

 

 

Lentil Chard Stew

Serves 4 | Prep. time 5–8 minutes | Cooking time 25–30 minutes

Nutrition per serving: calories 416, fat 7.4g, total carbs 47.6g, protein 23.2g, sodium 143mg

Ingredients

  • ½ tablespoon soy sauce
  • 1 clove garlic, minced
  • 1½ cups lentils, rinsed
  • 2 medium gold potatoes, cubed
  • 1 small stalk celery, chopped
  • 2 cups Swiss chard with stems
  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 3 cups vegetable broth
  • Black pepper and salt to taste

Directions

  1. Trim the Swiss chard; separate the leaves and stems.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add the garlic, Swiss chard stems, celery and onions; cook while stirring until softened.
  5. Add the other ingredients except for the Swiss chard leaves; stir to combine using a wooden spatula.
  6. Close the lid and make sure it is sealed properly.
  7. Press SOUP/BROTH; keep timer on its default time.
  8. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  9. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  10. Open the lid and mix in the Swiss chard leaves.
  11. Press SAUTÉ; cook the mixture until the leaves wilt.
  12. Transfer the food to a large container or bowl.
  13. Divide among serving bowls; serve warm.

 

 

Corn & Bean Chicken Stew

Serves 6 | Prep. time 5–8 minutes | Cooking time 10 minutes

Nutrition per serving: calories 304, fat 3.4g, total carbs 37.4g, protein 17.2g, sodium 381mg

Ingredients

  • 1½ pounds skinless boneless chicken breast
  • 2 (15-ounce) cans great northern beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can corn kernels
  • 1½ cups celery stalks, diced
  • 1 tablespoon crushed red pepper
  • 3 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ cup onions, chopped
  • Cooking spray as needed

Directions

  1. Place your Instant Pot on a dry surface and open the lid. Coat the cooking pot with a cooking spray.
  2. Press SAUTÉ; add the onions and celery and cook while stirring for 1–2 minutes until softened and translucent.
  3. Add the beans, corn, chicken, water and spices. Stir the mixture well.
  4. Close the lid and make sure it is sealed properly.
  5. Press MANUAL; set timer to 10 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  8. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  9. Transfer the food to a large container or bowl.
  10. Divide among serving bowls; serve warm.

 

 

Slow Cooked Beef Potato Stew

Serves 7–8 | Prep. time 5–8 minutes | Cooking time 8 hours 30 minutes

Nutrition per serving: calories 337, fat 11.2g, total carbs 19.6g, protein 34.8g, sodium 277mg

Ingredients

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • Ground black pepper and salt to taste
  • 4 carrots, sliced into rounds
  • 1 onion, diced
  • 1 pound potatoes, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional)
  • ¼ cup all-purpose flour

Directions

  1. Season the beef meat pieces with the black pepper and salt.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add and cook the beef pieces to brown evenly.
  5. Mix in the potatoes, onion, thyme, rosemary, carrots and garlic; stir the mixture.
  6. Mix in the Worcestershire sauce, broth, bay leaf, caraway seeds and tomato paste.
  7. Season to taste and stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press SLOW COOK; set pressure to LOW and timer to 7–8 hours, or set pressure to HIGH and timer to 3–4 hours.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid; mix in the flour.
  13. Close the lid and make sure it is sealed properly.
  14. Press SLOW COOK; set pressure to HIGH and timer to 30 minutes.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Divide among serving plates/bowls; serve warm.

 

***These recipes and more are found in Sarah Spencer’s Soups and Stews Instant Pot Cookbook: Quick and Easy Pressure Cooker Favorite Soup and Stew Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Slow Cooker Soup Recipes

Delicious Slow Cooker Soup Recipes

Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!

Cozy Chicken and Corn Chowder

Serves:  8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large red potatoes, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels
  • 2 cups chicken broth
  • 2 cups milk
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 5 slices bacon, cooked and diced
  • 2 tablespoons chopped fresh chives

Directions

  1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
  2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
  3. Whisk the cornstarch and half and half together in a bowl.
  4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
  5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
  6. Serve garnished with bacon and chives.

 

Bacon and Potato Soup

Serves:  8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW

Ingredients

  • ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
  • 2 teaspoons bacon drippings
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • Non-stick cooking spray
  • ½ cup water
  • 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded
  • ½ cup light sour cream
  • 4 teaspoons fresh chives, chopped

Directions

  1. Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
  2. Coat a slow cooker with non-stick spray.
  3. Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
  4. Stir in the water, broth, salt, and pepper.
  5. Cover and cook for 8 hours on LOW or until the potatoes are tender.
  6. Mash potatoes. Stir in milk and cheese.
  7. Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
  8. Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.

 

Shrimp Bisque

Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH

Ingredients

  • 3 tablespoons butter
  • 2 medium leeks, chopped
  • 3 cloves garlic, minced
  • ⅓ cup tomato paste
  • 1 14-ounce can petite diced tomatoes
  • ¼ cup dry sherry
  • 1½ cups corn kernels
  • 2 teaspoons Old Bay seasoning (or use Creole seasoning)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups seafood stock
  • ¼ cup all-purpose flour
  • 1 pound shrimp, peeled and deveined, chopped
  • 1 cup heavy cream

Directions

  1. Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
  2. Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
  3. Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
  4. Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
  5. If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
  6. Stir in the shrimp and cream.
  7. Continue heating 30 minutes more or until shrimp is pink in color.

 

Tomato Soup with Basil

Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH

Ingredients

  • 3 large carrots, peeled and chopped
  • 2 celery stalks, diced
  • 2 medium onions, chopped
  • 4 whole cloves garlic, peeled
  • 4 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth, low sodium
  • ½ cup fresh basil leaves, roughly chopped
  • Salt and pepper to taste
  • Cream and Parmesan cheese (optional)

Directions

  1. Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
  2. Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
  3. Use an immersion blender to puree.
  4. If using cream, blend it in now. Season to taste with salt and pepper.
  5. Serve garnished with grated Parmesan and more basil leaves, if desired.

 

Traditional Vegetable Beef Soup

Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 24-ounce package frozen mixed vegetables, thawed
  • 4 cup red potatoes, diced
  • 1 large onion, diced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can Great Northern beans, drained
  • 1 32-ounce carton beef broth
  • Salt and pepper
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon vegetable oil

Directions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
  3. Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
  4. Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
  5. Remove the bay leaves and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Soup Cookbook: Easy Crock Pot Soup Meal Recipes. To get a copy of the cookbook, click on the cover below or here.

To download a copy of the featured recipes, click here.