How long to cook dry soup mix in instant pot

Instant Pot Whatever You Want Soup–mix and match ingredients to make a soup exactly to your liking and what you have in your refrigerator/pantry at this moment! Your Instant Pot is the magic tool that will bring all the flavors together in minutes.

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Note: the SLOW COOKER instructions are listed in the recipe card below

I’m so pumped about this soup recipe! It’s so versatile (if you’re a free spirit) or you can make it exactly the way I made it (if you’re a rule follower). It has great flavor and it’s so comforting but very healthy too. It’s a perfect recipe to make the night before Thanksgiving. You can get all the good nutrition you need to give you energy to cook for the big day! Please make this soup and then leave me a comment with your combination of ingredients. I’d love to know how your version turns out!

Ingredients

You’ll start this recipe by sauteing:

• 3 Tbsp olive oil or butter (or another neutral-tasting oil)
• 1 cup diced onion–I used yellow onion, but white or red onion works as well
• 2 ribs of celery, diced
• 1 Tbsp minced garlic–fresh or jarred
• Kosher salt

Then you’ll get creative. Pick which items you have at your house and which you like best:

• 1/2 cup of grain–pearl barley, brown rice, lentils or soaked dried navy beans
• 4–6 cups chopped leafy vegetables–cabbage, spinach or kale
• 1 1/2 – 2 pounds of meat choice: boneless, skinless chicken breasts/thighs or pork (such as pork loin, pork tenderloin, cubes of pork butt)
• 6 cups chicken broth–or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base (or another type of broth like vegetable broth)
• 2–3 cups cubes of vegetables–sweet potatoes, potatoes, cauliflower florets, butternut squash or carrots

Then you’ll reach into your spice cupboard (these are the exact spices that I used but you can also get creative and use another combination):

• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1 bay leaf
• Fresh cracked pepper

My pictured version was made with olive oil, pearl barley, cabbage, boneless skinless chicken breasts, Better than Bouillon and sweet potatoes.

Instructions

Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt.
2. Pour in the broth and scrape bottom of pot so nothing is sticking. Add in the rest of your chosen ingredients (except the sweet potatoes/potatoes choice) and a bit of fresh cracked pepper. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. Move valve to venting. When time is up remove the lid and add in the sweet potatoes. Replace lid and set to SOUP button for another 5 minutes. When time is up let pot sit for 5-10 minutes. Then move valve to venting. Remove the lid. 
4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot. 
5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Note: You can add all ingredients into the pot at the beginning but the sweet potatoes will be softened to the point of a mashed consistency.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt. Transfer to the slow cooker. 
2. Add in the rest of the ingredients and a bit of fresh cracked pepper. 
3. Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).
4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the slow cooker. 
5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Tips/Notes

• I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this with no changes in the 8 quart pot. For the 3 quart pot halve all the ingredients and keep the same cooking time.
• Frozen chicken or pork will work as long as it is not in one huge frozen chunk (use the same cooking time). Individually frozen chicken breasts work great. 
• Bone-in chicken pieces work fine too. Keep the same cooking time. Remove the skin and bones after they have pressure cooked.
• You can also use a can of beans/legumes for the grains part of this soup. Rinse and drain well and add them into the soup. Keep the same cooking time.
• If you use pork cut it into the size of chicken breasts for lean pork like pork loin, pork tenderloin, pork chops etc. And if using fattier pork like pork butt or country style ribs cut them into cubes.
• If you use kale make sure to cut it correctly so that you discard the bitter stems.
• You can choose to use fresh herbs instead of dried. Add plenty of fresh herbs in after the pressure cooking time is up so they retain their flavor and brightness.
• Use the soup button if you have it. This will help the broth remain clear. If you don’t have a soup button your can use the manual/pressure cook button.

What to serve with Whatever Soup

Nothing goes better with a pot of soup than fresh bread! I served my soup with warm homemade rosemary bread and it was delicious with a bit of butter slathered on it. Here is the recipe from my friend, Jill:

Jill’s Rosemary Bread Recipe:

• 1 Tbsp yeast
• 1 Tbsp sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 tsp salt
• 1 Tbsp dried rosemary
• 1 Tbsp butter

1. Dissolve yeast, sugar and water in mixer.
2. Add butter, salt and 2 cups flour and mix.
3. Add rosemary and the rest of the flour. Mix 5 minutes.
4. Let rise for 1 hour on counter or 30 minutes in Instant Pot (using the yogurt setting).
5. Split in half and form into loaf shape and place on a cookie sheet. Let rise for 30 minutes on the counter.
6. Then bake at 375 degrees F for 15-20 minutes. Slice and serve with butter.

Another favorite of mine is fresh French bread. You can use an Instant Pot to proof the dough! Or you can make it easy on yourself and buy a bag of dinner rolls.

More Healthy Soup Recipes…

Instant Pot Unstuffed Cabbage Soup

Instant Pot “Free” Soup

Instant Pot Dolly Parton’s Stone Soup

Instant Pot Oprah’s Tomato Soup

Instant Pot Detox Soup

Instant Pot Easy Posole

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.

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Print

Description

Mix and match ingredients to make a soup exactly to your liking and what you have in your refrigerator/pantry at this moment! 

• 3 Tbsp olive oil or butter
• 1 cup diced onion
• 2 ribs of celery, diced
• 1 Tbsp minced garlic
• Kosher salt
• 1/2 cup of one of the following: pearl barley, brown rice, lentils or soaked dried navy beans
• 4–6 cups chopped of one of the following: cabbage, spinach or kale
• 1 1/2 – 2 pounds of one of the following: boneless, skinless chicken breasts/thighs or pork
• 6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1 bay leaf
• Fresh cracked pepper
• 2–3 cups cubes of one of the following: sweet potatoes, potatoes, cauliflower florets, butternut squash, carrots

Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt.
2. Pour in the broth and scrape bottom of pot so nothing is sticking. Add in the rest of your chosen ingredients (except the sweet potatoes/potatoes choice) and a bit of fresh cracked pepper. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up move valve to venting. Remove the lid and add in the sweet potatoes. Replace lid and set to SOUP button for another 5 minutes. When time is up let pot sit for 5-10 minutes. Then move valve to venting. Remove the lid. 
4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot. 
5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and cook until softened, about 5 minutes. Add in garlic and saute for 30 seconds. Stir in a big pinch of kosher salt. Transfer to the slow cooker. 
2. Add in the rest of the ingredients and a bit of fresh cracked pepper. 
3. Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).
4. Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the slow cooker. 
5. Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper.  Ladle into bowls and enjoy!

Notes

You can add all ingredients into the pot at the beginning but the sweet potatoes will be softened to the point of a mashed consistency.

Frozen chicken or pork will work as long as it is not in one huge frozen chunk (use the same cooking time). Individually frozen chicken breasts work great. 

• Category: Soup
• Method: Instant Pot or Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.