An Instant Pot or similar electric multicooker can reheat soup, but the best method depends on the soup’s thickness, starting temperature, quantity, and appliance model.

Thin broth reheats more easily than a thick cream soup, chili, or starch-heavy stew. Very thick soup can scorch on the bottom before the center becomes hot.

For many soups, reheating with the sauté or low-heat function provides better control than using pressure.

Check the Soup Before Reheating

Do not reheat soup that has an unusual odor, visible mold, excessive gas, or an uncertain storage history.

Reheating does not make spoiled food safe.

Refrigerated Soup

Transfer the soup from its storage container into the clean inner pot.

Add a small amount of water or stock when the soup has thickened in the refrigerator.

Frozen Soup

Frozen soup should ideally be thawed in the refrigerator before reheating.

When the appliance instructions allow reheating from frozen, divide large frozen blocks into smaller pieces so the center heats more evenly.

Method 1: Use the Sauté Function

The sauté function allows direct heating with the lid open.

This method is suitable for most soups because the user can stir the contents and monitor the bottom of the pot.

Step-by-Step Reheating

1. Place the soup in the inner pot.

2. Add a small amount of liquid if required.

3. Select a low or normal sauté setting.

4. Stir frequently from the bottom upward.

5. Reduce the heat when the soup begins simmering.

6. Check the temperature in several areas.

7. Serve immediately or transfer to suitable hot-holding equipment.

Do not leave the pot unattended while using the sauté function.

Method 2: Use Pressure Carefully

Pressure reheating may be suitable for a large quantity of thin soup when the appliance manual and recipe allow it.

Use the required minimum liquid and do not exceed the maximum fill line.

Avoid Pressure for Very Thick Soup

Cream soups, cheese soups, bean purées, chili, and soups thickened with flour or starch may trigger a burn warning or heat unevenly.

The pressure method also prevents stirring during heating, making it harder to identify food sticking to the base.

Release Pressure Safely

Follow the appliance instructions for natural or controlled pressure release.

Hot soup can foam or spray through the steam release when pressure is released too quickly.

Stir to Eliminate Cold Spots

Even when the surface is steaming, the center may remain cooler.

Stir the soup thoroughly and check the temperature near the center, sides, and bottom.

For food reheated for hot holding in a commercial operation, the FDA Food Code specifies that cooked, cooled food should reach at least 165°F or 74°C for 15 seconds before entering hot holding.

How Long Does Reheating Take?

There is no fixed time that applies to every soup.

Reheating time depends on:

• Soup quantity

• Refrigerator or freezer temperature

• Appliance wattage

• Soup thickness

• Ingredient size

• Added liquid

• Selected function

• Frequency of stirring

A thermometer is more reliable than time alone.

Can You Use the Keep Warm Function to Reheat Soup?

The keep-warm function is designed mainly to maintain already-hot food.

It may heat cold soup too slowly, allowing the food to remain for an extended period at unsuitable temperatures.

Reheat the soup rapidly first, then use the keep-warm function only when the appliance maintains the required holding temperature.

Prevent Scorching and Separation

For Cream Soup

Use a lower heat setting and stir frequently.

Add milk, cream, or cheese after the main soup has become hot when the recipe allows it.

For Noodle Soup

Noodles absorb liquid during storage and may become overly soft during reheating.

Add extra broth or reheat the noodles separately when texture is important.

For Seafood Soup

Use gentle heat and avoid prolonged cooking.

Seafood can become tough when reheated for too long.

Reheating vs Hot Holding

Reheating equipment raises cold food to a safe service temperature.

Hot-holding equipment maintains food that is already hot. These are different processes.

An electric soup warmer should not be relied upon to reheat a large volume of refrigerated soup unless the manufacturer specifically approves that function.

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