Instant Pot Vegetable Soup

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Indulge in the goodness of a simple Instant Pot Vegetable Soup recipe. Brimming with a vibrant mix of fresh vegetables, savory broth, and aromatic spices, this quick and healthy option promises a satisfying meal.

Let your Instant Pot effortlessly craft a flavorful and creamy vegetable soup, embracing the wholesome goodness in every spoonful!

Instant Pot Vegetable Soup in A Bowl.

Why You’ll Love This Recipe

  • Quick and Easy: The Instant Pot cuts down cooking time, perfect for busy weeknights.
  • Versatile: You can easily swap in your favorite vegetables or add protein for a heartier dish.

Recipe Ingredients

  • Canola or Olive Oil: Used for sautéing, they add a subtle flavor and help bring out the flavors of the other ingredients.
  • Medium Onion: Adds a sweet, slightly sharp flavor that forms part of the soup’s base.
  • Minced Garlic: Provides a warm, savory depth of flavor.
  • Italian Seasoning: Infuses the soup with a mix of traditional Italian herbs, adding depth and complexity to its flavor.
  • Salt & Black Pepper: Enhance the overall flavor of the soup.
  • Bell Pepper: Adds a sweet, mildly spicy flavor and vibrant color to the soup.
  • Bay Leaf: Contributes a subtle bitterness and depth of flavor.
  • Vegetable or Chicken Broth: Provides a savory richness and forms the liquid base of the soup.
  • Small Potatoes: Add a starchy, filling component to the soup.
  • Carrots: Add color, texture, and natural sweetness to the soup.
  • Celery: Provides a crisp, fresh flavor with a hint of natural saltiness.
  • Beef Tomato or Fire-Roasted Tomatoes: Provide a sweet, slightly acidic flavor and a touch of vibrant color.
  • Green Beans: Add a sweet, earthy flavor and a satisfying crunch.
  • Spinach: Offers a mild, slightly bitter flavor and contributes to the soup’s rich green color.
Instant Pot Vegetable Soup ingredients

How to Make Instant Pot Vegetable Soup?

Step 1: Prepare The Vegetables

Peel and dice onion. Peel the carrots and chop them into small chunks. Dice and add potatoes to the Instant Pot

Instant-Pot-Vegetable-Soup4

Step 2: Prepare Vegetable Broth

Prepare 6 Cups of vegetable broth. You can buy premade or make your own using a stock cube.

Step 3: Chop Tomatoes

Chop a Large Beef tomato into small chunks, or add 1 can of fire-roasted diced tomatoes.

Step 4: Add Vegetable Broth

Add the vegetable broth or stock and stir in all the remaining ingredients.

Step 5: Add Seasonings To Instant Pot

Add the minced garlic, Italian seasoning, salt, and pepper to your potatoes, carrots, celery, tomatoes, and green beans. You may add 1 tablespoon of Tomato paste (this is optional).

Step 6: Pressure Cook Vegetable Soup

Stir well, then close the Instant Pot lid and set the valve to seal. Turn the valve to sealing. Select Manual and Pressure Cook for 4-6 minutes.

Step 7: Natural Release Soup

The Instant Pot will take roughly 15 minutes to come to pressure and begin counting down. When the LED Display says ‘END’, leave the Instant Pot to pressure release naturally for 10 minutes, then perform a quick release for the remaining pressure.

Step 7: Garnish & Serve

Open your Instant Pot Lid and stir well. Serve immediately and garnish with fresh parsley or dried parsley. You may also add grated parmesan cheese for extra taste.

Side View Of Vegetable Soup in A Bowl , Ready To Eat

Cooking Tips

  • Sauté The Vegetables: If you prefer you can sauté your vegetables in the Instant Pot before pressure cooking to bring out their flavors.
  • Cut Vegetables Evenly: Ensure all your vegetables are cut into similar sizes for even cooking.
  • Want Thicker Soup? To thicken your vegetable soup prepare a roux. Melt equal parts of butter and flour in a separate pan over medium heat until it forms a smooth paste. Gradually incorporate this roux into your vegetable soup, allowing it to cook on saute for a few minutes until it achieves the desired thickness. Adjust the quantity to suit your preference.

Substitutions

  • Broth: Many different types of broth can be used in Instant Pot Vegetable Soup, including chicken stock, beef broth, or even fish stock.
  • Frozen Veggies: You can easily add frozen vegetables to Instant Pot Veggie Soup instead of fresh vegetables.

Variations

  • Spicy Vegetable Soup: Add some chili flakes or hot sauce for a fiery kick.
  • Make It Creamy: Stir in some coconut milk or cream for a velvety texture.
  • Herb-Infused Soup: Incorporate fresh herbs like thyme, rosemary, or basil for added depth of flavor.
  • Vegetable and Pasta Soup: Toss in some pasta or noodles for a more filling meal.

Storage & Reheating Instructions


Storage:
Once the Instant Pot vegetable soup has cooled, transfer it to an airtight container.

Refrigerate: If you intend to consume the soup within the next few days, refrigerate it for optimal freshness—safe to enjoy for up to 3-4 days.

Freeze: For extended storage, freeze the vegetable soup. It can be stored in the freezer for up to 2-3 months without compromising its quality.

Reheat: When ready to enjoy, simply remove the soup from the refrigerator or freezer. Reheat it on the stovetop over medium heat, stirring occasionally, for approximately 10-15 minutes.

Microwave: In the microwave, heat on high in 1-minute intervals, stirring in between, until the desired temperature is reached. Ensure thorough reheating for a delicious and piping-hot meal.

What to Serve With This Recipe?

  • Instant Pot Brown Rice: The perfect companion to your Vegetable Soup, adding a hearty and satisfying texture to each spoonful.
  • Cheesy Garlic Bread Pizza: This flavorful side dish adds a delightful crunch and a burst of garlic and cheese flavors, making your hearty soup meal even more enjoyable.
  • Air Fryer Sweet Potatoes: The sweetness and crispiness of these potatoes perfectly contrast the savory notes of the delicious soup, making for a well-rounded dining experience.
  • Pull Apart Bread: Savor the indulgence of cheesy pull-apart bread, its gooey texture perfectly complementing the richness of the vegetable soup.

FAQ’S

Do I Need to Quick Pressure Release or Naturally Release?

For most soup recipes, including vegetable soup, a natural pressure release is recommended to prevent the soup from splattering.

Can I Add Beef to Veggie Soup?

Adding beef to a veggie soup is a great way to enhance the flavor and make the dish more hearty.

Just ensure the beef is cooked properly before serving your soup.

How to Make Vegetable Soup Creamy?

To make vegetable soup creamy, you can blend some or all of the vegetables with an immersion blender, or add a touch of cream or coconut milk.

How To Keep Soup Warm?

To keep your soup warm in the Instant Pot, simply hit the Keep warm button and it will maintain the temperature for up to 10 hours. Read our guide here on using the keep warm button.

Instant Pot Vegetable Soup in A Bowl.

Instant Pot Vegetable Soup

Yield: 5-6 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Enjoy a quick, hearty Instant Pot Vegetable Soup, brimming with fresh veggies and rich flavor.

Ingredients

  • 1 Teaspoon Canola oil or Olive Oil
  • 1 Medium Onion Finely Diced
  • 1 Teaspoon Minced Garlic
  • 2 Teaspoons Italian Seasoning
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Bell Pepper - Finely Diced
  • 1 Bay Leaf
  • 6 Cups (1400 ml) of Vegetable Broth or Chicken Broth
  • 1 lb Small Potatoes Chopped (about 3-4 medium)
  • 3 Large Carrots Peeled And Chopped
  • 2 Ribs Celery Sliced
  • 1 Large Beef Tomato - Finely Chopped or 1 Can of fire-roasted tomatoes
  • 1 Cup Fresh or Frozen Green Beans
  • 1 Cup Finely Diced Spinach

Instructions

  1. Peel and dice onion. Peel the carrots and chop them into small chunks. Dice and add potatoes to the Instant Pot.
  2. Prepare 6 Cups of vegetable broth. You can buy premade or make your own using a stock cube.
  3. Chop a Large Beef tomato into small chunks, or add 1 can of fire-roasted diced tomatoes.
  4. Add the vegetable broth or stock and stir in all the remaining ingredients.
  5. Add the minced garlic, Italian seasoning, salt, and pepper to your potatoes, carrots, celery, tomatoes, and green beans. You may add 1 tablespoon of Tomato paste (this is optional).
  6. Stir well, then close the Instant Pot lid and set the valve to seal. Turn the valve to sealing. Select Manual and Pressure Cook for 4-6 minutes.
  7. The Instant Pot will take roughly 15 minutes to come to pressure and begin counting down. When the LED Display says ‘END’, leave the Instant Pot to pressure release naturally for 10 minutes, then perform a quick release for the remaining pressure.
  8. Open your Instant Pot Lid and stir well. Serve immediately and garnish with fresh parsley or dried parsley. You may also add grated parmesan cheese for extra taste.

Notes

  • Cut Vegetables Evenly: Ensure all your vegetables are cut into similar sizes for even cooking.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 6gSaturated Fat: 0.4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 1625mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 9g

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