I don’t know about you guys, but I’m finding myself cravings something simple and healthy today. Vegetable soup is one of my go-to meals in days like this! It’s delicious, comforting, and feels so nourishing. Since I’m the proud owner of an Instant Pot these days, I decided to create an Instant Pot vegetable soup recipe. I’m growing quite fond of making soups in my Instant Pot — check out my red lentil soup, split pea soup, vegan borscht or classic vegan chili if you’d like some more Instant Pot soup ideas. And for those of you who don’t have an Instant Pot, never fear! I’ve included stove-top instructions as well. Both versions of the recipe are easy and delicious.
What You’ll Need
Oil. I love olive oil for this recipe, but any high-heat oil works.Onion.Carrots.Celery.Garlic.Vegetable Broth. Better than Bouillon’s roasted vegetable flavor is my favorite.Diced tomatoes. Get the canned kind that are packed in sauce. A potato. The recipe calls for a Russet potato, but a couple of red or gold potatoes can be subbed.Spices. We’re using dried thyme and oregano.Tomato paste.Frozen veggies. You’ll need both peas and corn. Thaw them out before adding them to the soup!Cannellini beans. They’ll need to be canned or precooked. And feel free to sub another type of bean, such as red kidney beans or chickpeas. Red wine vinegar.Salt and pepper.
How to Make Instant Pot Vegetable Soup
The following is a detailed photo tutorial on how to make Instant Pot vegetable soup. Scroll down if you’d like to skip to the complete recipe! Start by prepping your veggies: dice the onion, carrots and celery, mince the garlic, scrub and chop the potato.
Use the “sauté” function on your Instant Pot to sweat the onion, carrots and celery in some olive oil.Add the garlic during the last minute or so, then press “cancel.”
Now add the broth, potato, and tomatoes, along with the spices.Give everything a stir to distribute the ingredients.Close the pot, set the valve to “sealing” and use the “manual” or “pressure cook” function. Set the cook time to 15 minutes. Carefully move the valve to the “venting” position when the timer goes off. Let the pressure release completely and remove the lid.Stir in the peas, corn, beans, tomato paste, and vinegar. Season the soup with some salt and pepper. If you’d like, you can let it simmer for a bit to thicken up.
Ladle into bowls and enjoy!
Stovetop Option
Don’t have an Instant Pot? This method is for you, and complete instructions can be found below the Instant Pot instructions within the recipe below.
Heat up some olive oil in a large pot, then add your onions, carrots, and celery. Sweat the veggies for about 10 minutes.Stir in the garlic and cook it with the veggies for about a minute.Stir in the broth, potato, and spices. Don’t add the tomatoes yet! (Note that this is different from the Instant Pot directions, where they’re added around this stage.)Bring the soup to a boil, lower the heat, and let is simmer until the potatoes are tender.Now you can add those tomatoes, along with tomato paste, corn, peas, cannellini beans, and vinegar. Season the soup with salt and pepper to taste.
Ladle into bowls, then dig in!
Is this soup gluten-free? It is!Shelf life & storage: Leftovers will keep in a sealed container in the fridge for 3 to 4 days, or in the freezer for about 3 months.Don’t like some of the veggies in this soup? Swap them out with your faves! Most raw veggies can go in with the potatoes (broccoli, cauliflower, peppers, and cabbage are all good choices). And just about any frozen veggie can be thawed and added at the end.Feel free to switch up the beans! Try chickpeas, red kidney beans, black eyed peas, or lentils. Make sure whatever you use is precooked (canned beans all are).
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title: “Instant Pot Vegetable Soup” ShowToc: true date: “2024-10-03” author: “Lillian Rivas”
What Makes This Recipe So Good
Put that canned soup back on the shelf. This Instant Pot vegetable soup is perfect, delicious, and nutritious, and every spoonful is packed full of a hearty variety of vegetables and warm broth. You’ll forget all about the canned stuff! This is such an easy recipe, but the result is amazing! You can make it even easier by using frozen vegetables instead of fresh. And since the Instant Pot does all the hard work, you’ll end up with a rich, complex, flavorful bowl of soup in no time at all. Any leftover Instant Pot vegetable soup can be kept up to 5 days. Just refrigerate the cooled soup in an airtight container! You can also freeze the cooled soup up to 3 months, but the texture of some of the vegetables (like the potatoes) may be a little off after thawing and reheating it.
Key Ingredients
Chicken Stock – You can absolutely use vegetable broth instead to keep this soup vegetarian & vegan. If you’d like added nutrients and don’t need a veggie version, try making this Instant Pot vegetable soup with bone broth! It’s full of vitamins and nutrients and protein and collagen – so many things your body will love.Fire-Roasted Diced Tomatoes – Using fire-roasted tomatoes adds this incredible flavor to the soup. They’re a little sweet and delightfully smoky thanks to the fire-roasting method. Regular diced tomatoes will also work, but the flavor won’t be quite as complex.Vegetables – One of the many, many wonderful things about a giant pot of vegetable soup is that you can easily make it your own! Don’t like celery? Don’t use it. Love potatoes? Add a few extra! I love the blend of veggies I used in this recipe but I fully encourage you to adjust it how you like!
Chef’s Tips
If the soup’s too thick after the pressure release, stir in a little water or extra chicken broth, until you’ve reached your perfect soup consistency. Let everything cook for a few minutes since the new liquid will cool the soup down a little. If you’re watching your sodium levels, you can use a low-sodium chicken stock or vegetable broth and a salt substitute instead of salt. I’d also recommend giving the kidney beans a good rinse before adding them to the Instant Pot. You can easily double or triple this recipe, but only if your Instant Pot is large enough to hold the extra ingredients without exceeding the fill line. Keep in mind that the soup will expand as it cooks, so if you start out with it too full, you’ll have a huge mess on your hands by the end of it. If you do increase the recipe, the cook time will stay the same – it’ll just take longer for the Instant Pot to come to pressure.
More Instant Pot Recipes You Have to Try
Instant Pot Potato Soup Instant Pot Chicken Tortilla Soup Dreamy Instant Pot Chicken and Rice Instant Pot French Onion Soup Instant Pot Chicken Pot Pie Soup The Best Instant Pot Chicken Tikka Masala Instant Pot Chicken and Rice Soup Instant Pot Pork Roast with Carrots, Potatoes, and Gravy Easy Instant Pot Chicken Carnitas Instant Pot Corn on the Cob with Honey Butter
