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!

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Pasta Fagioli Olive Garden Copycat Recipe - Serves 8

INGREDIENTS
1 pound ground beef
1 small onion, diced (1 cup)
1-2 carrots, julienned (1 cup)
2-3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14.5 ounce) cans diced 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

INSTRUCTIONS
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 quick pressure release.
Stir and enjoy with fresh grated parmesan cheese

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Healthy White Chicken Chili - SERVES: 8

INGREDIENTS
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast
1 cup diced onion (about 1 medium onion)
2 cans great northern beans (or other white beans), drained and rinsed
1 (7-ounce) can diced 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)

INSTANT POT INSTRUCTIONS:
Dice 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 quick release or natural release!
OR, leave your chicken breasts whole and place them on top of all the other ingredients.
Cook for 20 minutes, quick 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

INGREDIENTS
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)

INSTANT POT INSTRUCTIONS:
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 large measuring cup or bowl to set aside.
Cook meat in instant pot, drain if necessary.
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 quick pressure release.

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Dinners in 30 Minutes or Less:
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Instant Pot Mac & Cheese:
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Copycat Alfredo Sauce:
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Instant Pot Chicken Alfredo:
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Air Fryer Donuts:
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