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

Instant Pot Whatever You Want Soup
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:
- 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.
- 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.
- 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.
- Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot.
- 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:
- 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.
- Add in the rest of the ingredients and a bit of fresh cracked pepper.
- Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).
- 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.
- 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
- Dissolve yeast, sugar and water in mixer.
- Add butter, salt and 2 cups flour and mix.
- Add rosemary and the rest of the flour. Mix 5 minutes.
- Let rise for 1 hour on counter or 30 minutes in Instant Pot (using the yogurt setting).
- Split in half and form into loaf shape and place on a cookie sheet. Let rise for 30 minutes on the counter.
- 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 Dolly Parton’s Stone Soup
Instant Pot Oprah’s Tomato Soup
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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Instant Pot Whatever You Want Soup
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 5-10 minute NPR)
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Mix and match ingredients to make a soup exactly to your liking and what you have in your refrigerator/pantry at this moment!
Ingredients
- 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
Instructions
Instant Pot Instructions:
- 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.
- 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.
- 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.
- Remove the bay leaf and discard. Move the chicken to a cutting board and chop or shred and then add back into the pot.
- Stir in a couple big pinches of kosher salt (or to taste) and some extra pepper. Ladle into bowls and enjoy!
Slow Cooker Instructions:
- 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.
- Add in the rest of the ingredients and a bit of fresh cracked pepper.
- Cover and cook on low for 6-8 hours (each slow cooker cooks differently so this may be shorter or longer).
- 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.
- 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

*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.
I an home from 5 hours in ER. I was told to go high on fluids and take meds.. I was not really feeling like eating but my husband made this soup with my favorite choices. I ate 1 1/2 bowls full. It was the best soup ever. I am eating it again at my next meal. He did add some extra broth which was needed for fluids in me. Thanks for your recipes. I like having a list of options. We did not need to buy a thing. Our left over meat was pretty sparse so we added a different meat from the freezer to help it out. This soup will probably be different each time we make it to use up odds and ends of produce.
I hope you get well soon! What a sweet husband to make soup for you 🙂
What an amazing soup!!!! I used potatoes, carrots, mushrooms, spinach, Brussels sprouts that were leftover in my fridge’s vegetable bin, along with skinless/boneless chicken thighs. So very delicious!!! A keeper for sure!!!
★★★★★
I love hearing this!
My husband calls this “Clean Out the Refrigerator Soup” & I promise you it never fails to please, no matter what is in the ‘fridge (except, of course, the science experiments that got pushed to the far back). It’s also the time of year when I clean out the freezer, so here’s what I had this time: big pork loin cubed, onion, celery, garlic, potatoes, cabbage & kale, carrots, 1 can navy beans. Used your herb combo. It was so perfect!! Plenty for us, the in-laws next door & another neighbor who broke her leg. This recipe is fabulous & so versatile. MERRY CHRISTMAS & HAPPY NEW YEAR!
★★★★★
Yes! That’s why this “recipe” is so great. Just add stuff in and enjoy!
For recovery ❤️🩹 from my surgery, I went for a simple vegetable soup. Using this as a base I made it with: carrots 🥕 , celery parsnips and onions. Added turmeric, lime juice and a pinch of sugar.
Thanks for the delicious recipe.
★★★★★
I love those ideas!
If wanting to add turmeric or turmeric and ginger (for a sicky!), would they be stirred in after sautéing the onion, etc? Or just sprinkled in with everything else afterwards? Also, does it work to skip the grain/rice/barley and just include potatoes? Or is the balance off? Thanks! (I also found the drink you linked to for when someone is sick and am making that.)
★★★★★
Hope whoever is sick gets better soon! I would sprinkle in with everything else afterwards. Yes you can skip the grain. Should be great!
Commenting again because this is a great recipe! As a single guy with not much time after work this is great due to the versatility of the recipe. Going to make it tonight to use up some carrots and celery but with pre cooked and shredded/ chunked chicken. I figured I would just add the chicken already cooked chicken when I add the carrots in the last 5 minutes. It’s crazy how less salty homemade soup is vs canned soups! As someone who eats a lot of canned soup I had to add a lot! Thanks again!
★★★★★
super good idea on the chicken! Thanks Tyler!
I made this soup tonight,using rotisserie chicken. I added cut up pieces of beef sausage,cream of chicken soup,1 can of peas and carrots, your spice recommendations,2 chopped yellow onions, fresh spinach, and at the end 1 package of Ramen noodles. Used my crockpot. Tossed in a couple spoonfuls of cooked crumbled bacon. It was super super delicious!
I love the sound of this! Good work Carolyn!
Aside from taste, what does the kosher salt do for this dish? Can I reduce or eliminate the salt/sodium?
This sounds like just the type of recipe we’ll use a lot with our instant pot. Thanks!
Sure you can reduce the salt!
If I don’t add potatoes do I just stop at that point in the recipe or add more time?
★★★★★
I would do the soup button for 15 minutes total.
I used my crockpot for this delicious recipe today. I had frozen chicken breasts, sweet potatoes, Yukon gold potatoes, spinach, and brown rice. I followed your recipe for all the other ingredients and let it cook for about 8 hours. The whole family enjoyed it, and we will make this one again!
★★★★★
Love it Barbara! I am glad your family enjoyed it!
I made this using a 3 quart instant pot. I used chicken, rice, cabbage, 1 cup of diced Yukon gold and 1/2 cup of carrots. Otherwise, I used your recipe with a dash of unsalted Tony’s cajun seasoning. It was fantastic!
I can see this recipe as saving me from throwing out a lot of fresh vegetables.
Thank you!
Yes totally! so versatile!