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instant pot soup

20-Minute Instant Pot Soup That Feels Like It Took Hours

A deeply flavorful Instant Pot soup ready in 20 minutes—rich, hearty, and tastes like it simmered for hours. Perfect for quick, comforting meals.
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Prep Time 10 minutes
Cook Time 9 minutes
Servings: 4 People
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Olive oil
  • 1 Medium Yellow onion
  • 3 Cloves Garlic
  • 2 Carrots
  • 2 Celery ribs
  • 1/2 Tsp Smoked paprika
  • 1/2 Tsp Dried thyme
  • 6 Cups Low-sodium vegetable broth
  • 1 can (15 oz) Cannellini beans
  • 2 Cups Kale or baby spinach
  • 1 Tbsp + zest of lemon Lemon juice + zest
  • To taste Salt
  • To taste Cracked black pepper
  • Optional Optional chili flakes

Method
 

  1. Build the Base: Set Instant Pot to Sauté. Heat olive oil. Add onion, carrot, and celery. Cook 5–6 minutes until softened.
  2. Layer the Flavor: Stir in garlic, smoked paprika, and thyme. Sauté 1 minute until fragrant.
  3. Deglaze Like a Pro: Add a splash of broth and scrape up any browned bits. This “fond” is liquid gold.
  4. Pressure It Right: Add remaining broth, beans, and ½ tsp salt. Lock lid. Cook on High Pressure for 6 minutes. Natural release for 5, then manual release.
  5. Greens & Brightness: Stir in kale and lemon juice + zest. Let sit 2 minutes to wilt. Adjust seasoning.
  6. Serve & Savor: Ladle into bowls. Drizzle chili oil or olive oil. Add cracked pepper. Done.

Notes

  • Respect the First Five Minutes: What happens in the sauté phase makes or breaks this soup. Build your base patiently—this is your only real “slow-cook” moment, and it matters.
  • Pressure Isn't Just Speed—It’s Technique: The Instant Pot isn't cheating; it’s controlled intensity. Timing your release right prevents mushy veg and keeps textures distinct.
  • Don’t Fear the Finish: Once it’s cooked, the work isn’t over. Brightening with zest or lemon juice right after cooking brings the broth to life—it’s not optional, it’s essential.
  • Texture Is Your Signature: Beans, broth, veg, and greens—each should retain identity. Overmixing or overcooking erases contrast, and contrast is flavor’s best friend.
  • Day Two? Even Better: This soup transforms with time. Refrigerate, reheat slowly, and taste again—you’ll see why it feels like something your grandmother simmered all Sunday.