Instant Pot Indian Soups to Warm You from the Inside Out

Soups may not always be the first thing that comes to mind when you think of Indian cuisine, but the subcontinent offers a treasure trove of soulful, spiced, and healing soups that go far beyond the usual rasam or dal. Add the magic of the Instant Pot, and you’ve got a winning combination: deep flavours, shorter cook times, and no hovering over the stove.

Whether you're looking for an Ayurvedic-inspired bowl of balance, a spicy lentil blend for winter comfort, or a light tomato shorba to sip on a rainy evening—this blog brings you the best Instant Pot Indian soups that nourish and satisfy. And the best part? Every recipe is vegetarian, easy to make, and designed to comfort from the inside out.

Why Instant Pot Soups Are Perfect for Indian Recipes

Indian cooking often involves simmering spices, slow-cooking dals, and layered flavours that develop over time. The Instant Pot (or any electric pressure cooker) replicates that slow-cooked taste in a fraction of the time.

Here’s why it works beautifully for soups:

• Quick cooking: Reduces hours of boiling lentils and broths to under 30 minutes.

• One-pot meal: You sauté, pressure cook, and simmer in the same vessel—less cleanup!

• Flavour infusion: Pressure helps infuse spices into the base more deeply.

• Nutritious results: Helps retain nutrients better than stovetop boiling for long hours.

Let’s explore the essential ingredients and Ayurvedic principles before diving into recipes.

Pantry Staples for Indian Vegetarian Soups

To create truly flavorful Indian soups, your pantry should stock the following:

Spices & Aromatics

• Cumin seeds, coriander seeds

• Mustard seeds

• Asafoetida (hing)

• Turmeric

• Garam masala

• Curry leaves

• Fresh ginger and garlic

• Green and dried red chilies

• Clove, cinnamon, cardamom

Lentils & Pulses

• Moong dal (yellow split mung)

• Masoor dal (red lentils)

• Toor dal (split pigeon peas)

• Chana dal (split Bengal gram)

• Whole urad or moong for hearty soups

Vegetables

• Tomato, onion, carrots, spinach, bottle gourd, pumpkin

• Seasonal veggies like zucchini, beetroot, sweet potato

Others

• Tamarind pulp or paste

• Coconut milk (for South Indian-style soups)

• Ghee or cold-pressed oils

• Fresh coriander (cilantro) and mint

Ayurvedic Wisdom in Indian Soups

In Ayurveda, food is medicine. Soups are considered satvik—easy to digest and supportive of digestion, immunity, and mental calmness. They are ideal for balancing Vata dosha (especially in cooler weather), but with the right spices, they can balance all three doshas.

Vata-pacifying soups: Warm, oily, grounding with ghee, moong dal, cumin, ginger.

Pitta-balancing soups: Cooling spices like fennel, coriander, and coconut milk.

Kapha-balancing soups: Light, spicy soups with black pepper, mustard seeds, and bitter greens.

Instant Pot Indian Soups – 12 Nourishing Recipes

Below is a carefully curated mix of Ayurvedic-inspired, regional, and comfort-style soups. These are naturally vegetarian and easy to adapt for vegan or gluten-free needs.

1. Moong Dal Detox Soup

Why it works: Light, protein-rich, easy on digestion.

Ingredients:

• 1 cup yellow moong dal

• 1 tsp cumin seeds, 1/2 tsp turmeric

• 1 tsp grated ginger, pinch of hing

• Salt, black pepper, lemon juice

How to make:

1. Rinse dal thoroughly. Use Sauté mode to temper cumin, hing, and ginger.

2. Add dal, turmeric, water (3 cups).

3. Pressure cook on High for 8 minutes.

4. Natural release, mash lightly, season, and finish with lemon.

Vata-balancing and perfect for gut healing.

2. Tomato Rasam (South Indian Pepper Soup)

Why it works: Spicy, tangy, perfect for cold or indigestion.

Core Spices: Black pepper, cumin, mustard seeds, tamarind

How to make:

1. Blend tomatoes and tamarind water.

2. Sauté mustard seeds, garlic, curry leaves in ghee.

3. Add tomato mix, rasam powder, and water.

4. Pressure cook for 2 minutes, simmer, and strain (optional).

Perfect during colds or post-heavy meals.

3. Spinach and Moong Soup

A green-rich, protein-packed soup that's light yet satisfying.

• Use split moong dal, spinach, ginger, garlic, and a pinch of nutmeg.

• Pressure cook dal and spinach together.

• Blend and temper with cumin and ghee.

Good for all doshas, especially nourishing in winter.

4. Gujarati Kadhi Soup

A yogurt-based, lightly spiced soup made tangy and comforting.

• Buttermilk + besan (chickpea flour), ginger, green chili, curry leaves.

• Cook on Sauté mode first, then simmer on low Pressure mode.

• Garnish with coriander.

Soothing, ideal for Pitta and Vata.

5. Beetroot Sambar

South Indian lentil soup with earthy beetroot and coconut.

• Toor dal, beetroot cubes, tamarind, sambar powder.

• Cook dal and beetroot in the Instant Pot for 10 minutes.

• Finish with coconut and curry leaf tempering.

Rich in antioxidants, colourful, and filling.

6. Khichdi Soup (Savory Porridge Soup)

Thin out khichdi with more broth and call it comfort in a bowl.

• Moong dal + rice + vegetables

• Ghee, cumin, turmeric, asafoetida

• Optional: Add coconut milk or lemon for variation

A complete meal in itself, grounding and detoxifying.

7. Carrot-Ginger Soup with Indian Spices

Perfect blend of sweetness and spice.

• Pressure cook chopped carrots with water, ginger, and bay leaf.

• Blend and add garam masala, cumin, and a touch of coconut cream.

Kid-friendly, gut-friendly, warming.

8. Bottle Gourd (Lauki) Soup

Lauki may not be exciting—but in soup, it’s magic for your gut.

• Bottle gourd, moong dal, ginger, cumin, coriander powder

• Pressure cook 8 minutes and puree

Supports weight loss, reduces bloating.

9. Tadka Tomato Shorba

Indian-style tomato soup with cumin and kasuri methi.

• Tomatoes, garlic, onion, pepper, jaggery, coriander stems

• Blend and temper with ghee, cumin, and fenugreek leaves

Great as a starter or light lunch.

10. Mixed Vegetable Mulligatawny

British-Indian legacy dish with a rich, creamy twist.

• Moong dal or masoor dal, carrots, beans, coconut milk

• Turmeric, curry powder, lemon juice

Comforting and filling, adaptable for Western palettes.

11. Ayurvedic Kitchari Soup

Lighter version of classic detox kitchari.

• Equal parts moong dal and rice, ginger, fennel, cumin

• Add seasonal vegetables or leafy greens

Soothing, rejuvenating, and a Vata favourite.

12. Sweet Corn & Coconut Soup (South Indian-Inspired)

• Sweet corn, coconut milk, curry leaves, black pepper

• Pressure cook corn, blend, strain (optional), simmer with coconut milk

Satisfying and subtly sweet with a spicy kick.

Tips to Customize and Store These Soups

• Vegan-friendly: Use oil instead of ghee, skip dairy-based additions.

• Gluten-free: Naturally so—no flour thickeners needed.

• Make ahead: Store in fridge for 3–4 days or freeze in portions.

• Spice it up or down: Adjust chili levels to your taste.

• Add grains: Mix in cooked millet, quinoa, or brown rice for extra bulk.

Best Times to Enjoy Indian Soups (Seasonal Tips)

• Winter: Go for rich dal-based soups like sambar or beetroot soup.

• Monsoon: Rasam, ginger-tamarind, or spicy shorbas are perfect.

• Summer: Lighter soups like kadhi, kitchari soup, or bottle gourd blend well with heat.

• Spring/Fall: Carrot-ginger or spinach-based soups help with transition detox.

Final Thoughts: Comfort, Nutrition, and Tradition in Every Bowl

Indian soups, when made in the Instant Pot, offer an unmatched blend of ancient wisdom and modern ease. They can soothe your gut, uplift your mood, and align with your lifestyle—whether you follow Ayurveda, are a vegetarian, or simply love nourishing meals.

So next time you're craving warmth and wellness in a bowl, skip the packet soup. Try one of these wholesome Indian recipes in your Instant Pot and embrace the flavours of tradition—fast-forwarded to fit your busy modern life.