Soup doesn’t need to be boring; it can be exciting, too. Instant Pot roasted red pepper soup can make for a very exciting bowl of soup. No more plain tomato soup, and toss out the idea of chicken soup. It is time to make a soup that you will enjoy. Not to mention, using an Instant Pot to make soup makes everything even easier!

This easy Instant Pot roasted red pepper soup is a delicious Instant Pot soup recipe that everyone in the family will enjoy for dinner. Making soup at home can be as easy as opening a can.

But there is nothing better than enjoying your own, homemade soup. There are so many easy recipes to make soup but a lot of them are bland and mostly boring. That is why people should use this Instant Pot roasted red pepper soup recipe.

The name makes it sound a bit more complicated than it actually is. In fact, this soup is as easy as any other soup, but it has more flavor and more kick. You can even up the kick by adding spicier ingredients, and then you will have a soup that is very warm and comforting.

The best part is that you can make this soup and then store it for later and enjoy your homemade soup whenever you’d like. 

Instant Pot Roasted Red Pepper Soup

There are many ways to make soup. You could simply put some roasted red peppers into a food processor, and boom, you have soup. But that would come out with only one flavor note and nothing else.

That is why we add more ingredients to the soup. We can get bursts of flavor in every spoonful. You just need the right ingredients. You will need a yellow onion, garlic, fennel, carrots, and, of course, a few seasonings.

The roasted red peppers will be the star of this soup, but you could go two ways with it. You could roast the red peppers on your own, which would require fresh red peppers and some time in the oven.

But there is also nothing wrong with getting canned or jarred roasted red peppers. The rest of the fresh veggies and ingredients will still keep that freshness alive. 

Directions

Add 2 tablespoons olive oil to the Instant Pot and press the sauté option.

Add the chopped onion, garlic, fennel, carrots, fresh thyme & salt & pepper to the Instant Pot and sauté until translucent or about 5 minutes.

Turn off sauté and add balsamic vinegar, roasted red peppers, cannellini beans, tomato paste, red pepper flakes, and vegetable broth.

Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes.

Once the timer is done and the steam has released you can transfer the soup to the blender or hand blender and blend. The soup will be very hot so you can let it cool before blending or blend in batches. I use a Vitamix for blending soup which I absolutely LOVE!

Note: The total time is approximately 20 to 30 minutes which includes the sautéing.

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