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.
Contents
Why You’ll Love Instant Pot Veggie Soup
- 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.
How To Make Instant Pot Vegetable Soup?
- Peel and dice onion. Peel the carrots and chop them into small chunks. Dice and add potatoes to the Instant Pot
- Prepare 6 Cups of vegetable broth. You can buy premade or make your own using a stock cube.
- Chop a Large Beef tomato into small chunks, or add 1 can of fire-roasted diced tomatoes.
- Add the vegetable broth or stock and stir in all the remaining ingredients.
- 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).
- 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.
- 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.
- 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.
Tips For Making Pressure Cooker Veggie Soup
- 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.
Substitution Options
- 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.
Flavour 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.
How To Store Leftover Vegetable Soup
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 Vegetable Soup?
- 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
Enjoy a nourishing and hearty meal with this Instant Pot Vegetable Soup! Packed with a medley of fresh vegetables and simmered in a flavorful broth, this soup is both healthy and delicious. It's an easy, one-pot dish that's perfect for a light lunch or a cozy dinner any day of the week!
Serving Size 6 Servings
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
- Peel and dice onion. Peel the carrots and chop them into small chunks. Dice and add potatoes to the Instant Pot.
- Prepare 6 Cups of vegetable broth. You can buy premade or make your own using a stock cube.
- Chop a Large Beef tomato into small chunks, or add 1 can of fire-roasted diced tomatoes.
- Add the vegetable broth or stock and stir in all the remaining ingredients.
- 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).
- 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.
- 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.
- 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.
Nutrition
Calories: 123kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 1858mg | Potassium: 732mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7358IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 2mg
Notes
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.
