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Instant Pot Vegetable Soup

Angela Milnes
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!
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Prep Time 15 minutes
Cook Time 6 minutes
Additional Time 0 minutes
Total Time 21 minutes
Course Soup Recipes
Cuisine American
Servings 6 Servings
Calories 123 kcal

Ingredients
  

  • 1 Teaspoon Canola oil or Olive Oil
  • 1 Medium Onion Finely Diced
  • 1 Teaspoon Minced Garlic
  • 2 Teaspoons Italian Seasoning
  • 2 Teaspoons Salt
  • ¼ 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.

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.

Nutrition

Calories: 123kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.003gSodium: 1858mgPotassium: 732mgFiber: 5gSugar: 8gVitamin A: 7358IUVitamin C: 56mgCalcium: 60mgIron: 2mg
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