An Instant Pot, famous for churning out tender proteins in no time, can be a savior when your in-laws are at home, and you are requested to bring different high-protein soups to the dinner table to impress them.

These instant pot high protein soup recipes are nutritious, easy to make, and full of flavors. Most of these low carb high, protein soup recipes begin with hearty beef, lentils, chicken, mushroom, quinoa, shrimp, sausage, vegetables, and beans.

I love high protein soups, as I’m sure many of you do too, as they help you feel full, and you’re less likely to reach for those cookies that are calling your name.

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They also make your post-workout meal perfect because protein helps your muscles recover. But making high protein soups can be a pain. There’s all the “pre-prep” work you have to do.

For instance, you must take your meat out to defrost it. And if you’re vegetarian or vegan, you must soak your beans overnight.

So, what’s the solution to getting high-protein soups on your table fast? Instant Pot High Protein Soup Recipes!

By using an Instant Pot, you can cook your food in a fraction of the time. And you can skip defrosting your meat or soaking your beans overnight bonus!

Today I’m sharing 11 Instant Pot High Protein Soup Recipes. They’re not only delicious but also time-saving.

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So, bring your Instant Pot out from the shelf, and let’s start cooking! If you don’t have Instant Pot, there’s a great deal running on Amazon on this high-quality product.

Instant Pot High Protein Soup Recipes

1. Creamy Chicken and Mushroom Soup

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 lb cooked chicken, shredded
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1.      In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.

2.      Add the sliced mushrooms and continue cooking for 5-7 minutes, until they have released their liquid and are browned.

3.      Add the flour and stir well to combine. Cook for 1-2 minutes to cook out the raw flour taste.

4.      Gradually add the chicken broth, whisking constantly to prevent lumps from forming.

5.      Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes until the soup has thickened slightly.

6.      Add the heavy cream and shredded chicken to the pot and stir well to combine. Cook for an additional 5 minutes until heated through.

7.      Season with salt and pepper to taste.

8.      Serve hot, garnished with chopped fresh parsley if desired.

Enjoy your creamy chicken and mushroom soup!

2. Hearty Beef and Lentil Soup

Ingredients:

• 1 lbs. beef stew meat, cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup green or brown lentils, rinsed and drained
• 1 can diced tomatoes
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1.      In a large pot or Dutch oven, brown the beef stew meat over medium-high heat until browned on all sides.

2.      Add the onion, carrots, celery, and garlic to the pot and sauté for 5-7 minutes until the vegetables are softened.

3.      Add the lentils, diced tomatoes, beef broth, thyme, and rosemary to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 45-60 minutes, until the beef and lentils are tender.

5.      Season with salt and pepper to taste.

6.      Serve hot, garnished with chopped fresh parsley if desired.

Enjoy your hearty beef and lentil soup!

3. Chunky Vegetable and Quinoa Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 cup quinoa, rinsed and drained
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1.      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.

2.      Add the chopped carrots, celery, red bell pepper, zucchini, and yellow squash to the pot and sauté for 5-7 minutes until the vegetables are slightly softened.

3.      Add the quinoa, vegetable broth, thyme, and oregano to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables and quinoa are tender.

5.      Season with salt and pepper to taste.

6.      Serve hot, garnished with chopped fresh parsley if desired.

Enjoy your chunky vegetable and quinoa soup!

4. Spicy Shrimp and Sausage Soup

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1 can diced tomatoes
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1.      In a large pot or Dutch oven, brown the sliced andouille sausage over medium-high heat until browned on all sides.

2.      Add the chopped onion, celery, red bell pepper, and minced garlic to the pot and sauté for 5-7 minutes until the vegetables are softened.

3.      Add the diced tomatoes, chicken broth, thyme, oregano, and cayenne pepper to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together.

5.      Add the peeled and deveined shrimp to the pot and cook for an additional 3-4 minutes until the shrimp are pink and cooked through.

6.      Season with salt and pepper to taste.

7.      Serve hot, garnished with chopped fresh parsley if desired.

Enjoy your spicy shrimp and sausage soup!

5. Creamy Tomato and White Bean Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cans diced tomatoes
• 2 cans white beans, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

Instructions:

1.      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

2.      Add the chopped carrots and celery to the pot and sauté for an additional 5-7 minutes until the vegetables are slightly softened.

3.      Add the diced tomatoes, white beans, chicken or vegetable broth, thyme, and basil to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together.

5.      Using an immersion blender or transferring the soup to a blender, blend until the soup is smooth.

6.      Return the soup to the pot and stir in the heavy cream. Heat through for an additional 5-7 minutes.

7.      Season with salt and pepper to taste.

8.      Serve hot, garnished with grated Parmesan cheese if desired.

Enjoy your creamy tomato and white bean soup!

6. Savory Turkey and Wild Rice Soup

Ingredients:

• 1 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 4 cups turkey or chicken broth
• 1 cup wild rice, rinsed and drained
• 2 cups cooked and shredded turkey meat
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1.      In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

2.      Add the chopped carrots, celery, and sliced mushrooms to the pot and sauté for an additional 5-7 minutes until the vegetables are slightly softened.

3.      Add the turkey or chicken broth, wild rice, shredded turkey meat, thyme, and sage to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 45-50 minutes, until the wild rice is tender and the flavors have melded together.

5.      Season with salt and pepper to taste.

6.      Serve hot, garnished with chopped fresh parsley if desired.

Enjoy your savory turkey and wild rice soup!

7. Smoky Black Bean and Sweet Potato Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and chopped
• 2 cans black beans, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Sour cream or plain Greek yogurt, for garnish

Instructions:

1.      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

2.      Add the chopped sweet potato to the pot and sauté for an additional 5-7 minutes until slightly softened.

3.      Add the black beans, chicken or vegetable broth, chipotle pepper, ground cumin, and smoked paprika to the pot and stir well to combine.

4.      Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are tender and the flavors have melded together.

5.      Using an immersion blender or transferring the soup to a blender, blend until the soup is smooth.

6.      Return the soup to the pot and heat through for an additional 5-7 minutes.

7.      Season with salt and pepper to taste.

8.      Serve hot, garnished with chopped fresh cilantro and a dollop of sour cream or plain Greek yogurt if desired.

Enjoy your smoky black bean and sweet potato soup!

8. Tangy Lemon and Chicken Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 cups cooked and shredded chicken meat
• 1/2 cup uncooked orzo pasta
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup chopped fresh dill
• Salt and pepper, to taste

Instructions:

1.      In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

2.      Add the chopped carrots and celery to the pot and sauté for an additional 5-7 minutes until the vegetables are slightly softened.

3.      Add the chicken broth and shredded chicken meat to the pot and bring to a boil.

4.      Add the orzo pasta to the pot and cook for 8-10 minutes, until the pasta is tender.

5.      Stir in the fresh lemon juice, lemon zest, and chopped fresh dill.

6.      Season with salt and pepper to taste.

7.      Serve hot, garnished with additional fresh dill if desired.

Enjoy your tangy lemon and chicken soup!

9. Rich and Creamy Broccoli and Cheddar Soup

Ingredients:

• 1/4 cup unsalted butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1.      In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until softened.

2.      Add the all-purpose flour to the pot and stir well to combine.

3.      Gradually whisk in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.

4.      Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until the soup has thickened slightly.

5.      Add the broccoli florets to the pot and simmer for an additional 10-15 minutes, until the broccoli is tender.

6.      Using an immersion blender or transferring the soup to a blender, blend until the soup is smooth.

7.      Return the soup to the pot and stir in the heavy cream and shredded cheddar cheese.

8.      Season with salt and pepper to taste.

9.      Heat through until the cheese is melted and the soup is hot.

10. Serve hot, garnished with additional shredded cheddar cheese if desired.

Enjoy your rich and creamy broccoli and cheddar soup!

10. Italian Wedding Soup

Ingredients:

• 1 pound ground beef
• 1/2 cup uncooked orzo pasta
• 4 cups low-sodium chicken broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Half cup Acini De Pepp Pasta
• Salt and pepper, to taste

Instructions:

1.      Make beef balls and Brown the ground beef in the Instant Pot using the sauté function.

2.      Add the onion, carrots, celery, garlic, dried basil, and a pinch of salt and pepper to the Instant Pot with the beef.

3.      Sauté for 3-5 minutes, until the vegetables start to soften.

4.      Add the chicken broth and orzo pasta to the Instant Pot.

5.      Close the lid and set the pressure release valve to the sealing position.

6.      Cook on high pressure for 5 minutes.

7.      Once the cooking time is up, quickly release the pressure.

8.      Season with salt and pepper to taste.

Serve hot and enjoy!

11. Creamy Mushroom and Wild Rice Soup

Ingredients:

• 1 cup uncooked wild rice, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 pound mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1.      Add the wild rice, chicken broth, mushrooms, onion, garlic, and dried thyme to the Instant Pot.

2.      Close the lid and set the pressure release valve to the sealing position.

3.      Cook on high pressure for 25 minutes.

4.      Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

5.      Stir in the heavy cream and season with salt and pepper to taste.

Serve hot and enjoy!

Carrot Soup Cream