Instant Pot Vegetable Soup Recipe

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hurry? Need an easy dinner? I have perfect solution: Instant Pot Vegetable Soup!I cook the stove vegetable soup Regular, but cooking this hearty vegetable soup is a little quicker in the Instant Pot.its packaging have a bid vegg wafflefire-roasted tomatoes and savory herbs, all cooked to perfection in your electric pressure cooker.

this Instant Pot Recipes has a similar taste detox soup or Beef and Cabbage Soup, but with less prep time and no meat. Like the stovetop version, it’s diet-friendly and there’s something for everyone!

Ingredients and Substitutes

This section describes how to choose the best ingredients for your Instant Pot Vegetable Soup, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• olive oil – For stir-frying. Avocado oil or any neutral cooking oil will work too.
• vegetable – My recipe includes yellow onions, carrots, minced garlic (fresh or shock), celery stalks, green beans, cauliflower florets, and. You can also use other vegetables like kale, spinach, zucchini, cabbage, russet potatoes, broccoli, and bell peppers… fresh or frozen! If you include vegetables, add them towards the end of the soup.
• canned tomatoes – These combine with the broth to give it a rich flavor.i used Fire Roasted TomatoesBut regular diced tomatoes will work just as well.
• seasoning – In addition to salt and pepper, I added italian seasoning and bay leaf the taste of.
• vegetable soup – I use low sodium vegetable broth.You can also use chicken broth or make your own Homemade Bone Broth.

How to Make Vegetable Soup in the Instant Pot

This section shows how to make the best Instant Pot vegetable soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Fried onions. hot oil in instant pot Use the Saute function. Add onion and sauté until softened.
2. Saute the garlic. Turn off the heat, then add the garlic and stir for 30 seconds.

3. Add vegetables and broth. Stir in carrots, celery, green beans, cauliflower, Italian seasoning, bay leaf (if using), salt, and pepper. Add vegetable broth and canned tomatoes. Stir well.
4. Pressure cook. Close and seal the Instant Pot lid with the steam release dial set to the sealed position. Set cooking time.

5. Quick release. When the timer expires, carefully move the steam release valve to the vent position (quick release). Once the steam stops, open the lid and remove the bay leaves.

How long does it take to cook vegetable soup in the Instant Pot?

If you are using fresh vegetables, boil vegetable stock in the Instant Pot for 4 minutes. Allow 10-15 minutes to reach pressure before starting the countdown.

Variety

• Instant Pot Chicken and Vegetable Soup – Add the remaining chicken at the same time as the vegetables, or sauté the chicken pieces before adding the onions.When I don’t have leftover chicken, I make Instant Pot Shredded Chickenbut feel free to use dark meat chicken thighs.
• Instant Pot Beef and Vegetable Soup – Cook ground beef (or ground turkey) with onions in the Instant Pot. Continue to follow the rest of the recipe as written.
• use frozen vegetables – If you want to make this recipe faster, you can use frozen vegetables instead of fresh so you don’t have to chop fresh vegetables. I recommend a package of frozen mixed vegetables (corn, peas, carrots, lima beans, and lima beans). Because the vegetables are already partially cooked, set the cook time to 0 minutes instead of 4 minutes.
• Add starch – To keep the soup healthy and low carb, I didn’t add any starch. However, you can add potatoes, corn kernels, butternut squash, legumes (such as chickpeas or white beans), or green beans. Cut larger vegetables into bite-sized pieces.
• add cheese – A sprinkle of Parmesan cheese on top makes a nice meal accompaniment.

storage instructions

• shop: Store soup covered in an airtight container in the refrigerator for up to 5 days.
• Meal Prep: Chop the vegetables and store in the refrigerator until ready to use.
• Reheat: Heat on the stovetop or in the microwave until heated through. You can also set the time to 0 minutes and try reheating vegetable soup in the Instant Pot, which will heat up when the pressure comes on.
• freeze: Let the soup cool to room temperature, then pour into an airtight ziplock bag. Store them flat in the freezer until firm, then you can stand them up to save space. Thaw overnight in the refrigerator or in a bowl of water on the counter.

What to Serve with Instant Pot Vegetable Soup

Instant Pot vegetable soup recipes can make a light meal all on their own, but here are some side dish ideas that will make every spoonful even better:

More Broth-Free Recipes

Soups are perfect for a meatless meal or as a simple side dish.These Healthy Soup Recipes No meat, but full of flavor:

Instant Pot Vegetable Soup (Quick and Easy!)

Instant vegetable soup is easy and delicious, made with simple staples like garlic, onions, carrots, green beans, tomatoes, and broth.

Prepare: 5 minute

chef: 10 minute

pressurization time 10 minute

all: 25 minute

Serving Size: 12 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. heat the oil in the pan instant pot Use the Sauté setting.Add onion and sauté until fragrant 4-5 minutesuntil softened.

2. Turn off the heat, then add the garlic and stir for 30 seconds.

3. Stir in carrots, celery, green beans, cauliflower, Italian seasoning, bay leaf (if using), salt, and pepper. Add vegetable broth and tomatoes and stir to combine.

4. Close and seal the Instant Pot lid with the steam release dial set to the sealed position. Set the cook time to 4 minutes on high pressure.about 10-15 minutes The correct pressure is reached, at which point the timer will start counting down.

5. When the timer expires, carefully move the steam release dial to the vent position (quick release). Once the steam stops, open the lid and remove the bay leaves.

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recipe notes

serving size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 56

fat 3.5 grams

protein 1.5 grams

total carbohydrates 5.5 grams

net carbs 3.8 grams

fiber 1.7 grams

sugar 1.9 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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