Instant Pot Vegetable Soup: Quick, Healthy, and Delicious Comfort
If you’re looking for a quick, healthy, and satisfying meal, Instant Pot Vegetable Soup is the perfect choice. Packed with nutritious vegetables and rich in flavors, this one-pot meal can be made in less than an hour. Whether you’re preparing a cozy dinner for the family or looking for an easy, nutritious option to meal prep, this Instant Pot vegetable soup will quickly become your go-to recipe.
Key Benefits
Before we dive into the recipe, let’s talk about why Instant Pot Vegetable Soup is such a game-changer:
Time-Saving
Using an Instant Pot to make vegetable soup means you can enjoy a warm, hearty meal in a fraction of the time it would take using traditional stovetop methods. The Instant Pot’s pressure-cooking feature locks in flavor and cooks the ingredients quickly, so you’re not waiting long to serve up this delicious soup.
Healthy and Nutritious
Vegetable soup is a great way to get your daily dose of essential nutrients. Packed with fiber, vitamins, and antioxidants from a variety of vegetables, this soup is naturally low in calories while providing maximum nutrition.For those who want to preserve the soup for later, check out our Homesteader Canning Vegetable Soup Recipe Guide for tips on canning your homemade soup. You can customize it with your favorite veggies for an even more nutrient-rich meal.For more healthy recipe ideas and tips on cooking with vegetables, check out Wana Recipes, where you’ll find plenty of nutritious options to suit your taste.
One-Pot Wonder
The Instant Pot is known for its convenience, and this soup recipe is no exception. Everything cooks in one pot, reducing cleanup time and making the process much easier. Plus, the flavors meld together perfectly during cooking, giving you a depth of flavor without any extra effort.
Customizable
This recipe is incredibly flexible. You can tailor it to your personal preferences or dietary restrictions. Make it vegan, gluten-free, or add your favorite ingredients to make it uniquely yours. The best part? It’s forgiving, so you don’t have to worry about exact measurements.
Perfect for Meal Prep
Instant Pot vegetable soup is excellent for meal prepping. You can easily make a big batch, store it in the fridge, and enjoy it for days. It’s a great way to have healthy, homemade meals ready to go when you need them.
Ingredients
Here’s what you’ll need to make this easy and nutritious Instant Pot Vegetable Soup:
| Ingredient | Quantity | Notes |
| Olive oil | 1 tablespoon | For sautéing the vegetables |
| Onion | 1, chopped | Yellow or white onion |
| Carrots | 2, chopped | Peeled and sliced |
| Celery stalks | 2, chopped | Optional for extra flavor |
| Garlic | 3 cloves, minced | Fresh or minced garlic |
| Potatoes | 2, diced | Russet or Yukon Gold potatoes work well |
| Tomatoes (canned) | 1 can (14 oz) | Diced tomatoes, or fresh tomatoes, chopped |
| Vegetable broth | 4 cups | Low-sodium, or water for a lighter version |
| Green beans (optional) | 1 cup, chopped | Frozen or fresh |
| Spinach or kale | 2 cups | Fresh or frozen |
| Salt and pepper | To taste | For seasoning |
| Bay leaf | 1-2 leaves | Adds depth of flavor |
| Thyme or Italian seasoning | 1 teaspoon | Dried or fresh, for herbal flavor |
| Lemon juice (optional) | 1 tablespoon | Adds brightness and balance to the soup |
Instructions
Follow these simple steps to create a comforting bowl of Instant Pot Vegetable Soup:
- Prepare the Ingredients: Chop all vegetables into bite-sized pieces. Mince the garlic and set aside.
- Sauté the Vegetables: Select the “Sauté” setting on your Instant Pot. Heat the olive oil and add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.
- Add the Broth and Seasonings: Stir in the vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Mix well to combine.
- Cook the Soup: Secure the lid on the Instant Pot and set it to “Pressure Cook” on high for 10-12 minutes. The Instant Pot will take a few minutes to come to pressure before the countdown begins.
- Release Pressure: Once the cooking cycle is complete, perform a quick release by turning the valve to release the steam. Carefully open the lid once the pressure is released.
- Add Greens and Finish: Stir in the spinach or kale, allowing the heat to wilt the greens. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice for extra brightness.
- Serve: Ladle the soup into bowls and serve hot with your favorite bread or garnish.
Pro Tips and Variations
Pro Tips:
- Cut Vegetables Evenly: To ensure all vegetables cook at the same rate, cut them into similar-sized pieces. This helps with even cooking.
- Quick Release vs. Natural Release: A quick release of pressure will prevent delicate vegetables from becoming overcooked, while natural release will keep the soup warmer longer.
- Use Homemade Broth: If you have homemade vegetable broth, it will elevate the flavor of your soup even further. It’s also a great way to use up vegetable scraps!
Variations:
- Add Protein: For a more filling soup, consider adding chickpeas, lentils, or beans. They’ll not only add protein but also enhance the soup’s texture.
- Spicy Twist: If you enjoy a bit of heat, try adding a pinch of red pepper flakes or some diced jalapeños.
- Root Vegetables: Swap in sweet potatoes, parsnips, or butternut squash for a hearty, earthy twist.
- Dairy-Free Version: For a creamy version, skip the dairy and opt for coconut milk or cashew cream to make the soup velvety smooth.
Serving Suggestions
While the soup itself is filling and flavorful, pairing it with some simple sides can make your meal even more satisfying:
- Serve with Crusty Bread: A loaf of sourdough or French bread pairs beautifully with the soup. Dip it right into your bowl for a comforting meal.
- Top with Fresh Herbs: Garnish with freshly chopped parsley, thyme, or basil for an added burst of freshness and flavor.
- Add a Protein: Serve the soup with grilled chicken, tofu, or a scoop of quinoa to make the meal even heartier.
- Pair with a Salad: A light salad with a tangy lemon vinaigrette balances the richness of the soup and makes for a refreshing side dish.
Conclusion
Instant Pot Vegetable Soup is the perfect meal for any day of the week. Whether you’re looking for a healthy, flavorful dinner or preparing meals for the week ahead, this soup is easy to make and customizable to suit your taste. It’s packed with nourishing vegetables, a comforting broth, and can be enjoyed by everyone – from vegans to meat lovers. So, grab your Instant Pot, gather the ingredients, and enjoy this satisfying soup that’s sure to warm you up on even the coldest days.
FAQs
Can I make this soup ahead of time?
Yes! Instant Pot Vegetable Soup is great for meal prep. It stores well in the fridge for up to 3-4 days and can also be frozen for up to 3 months. Simply reheat when you’re ready to enjoy it.
What can I use instead of vegetable broth?
You can substitute vegetable broth with water, or if you prefer a richer flavor, try using chicken broth or mushroom broth.
Can I freeze Instant Pot vegetable soup?
Yes! This soup freezes wonderfully. Let it cool completely before storing in an airtight container. It will stay fresh in the freezer for up to 3 months.
Can I add other vegetables to this soup?
Absolutely! This recipe is versatile, so feel free to add or swap out vegetables based on what you have on hand. Zucchini, squash, peas, and corn would all be great additions.
How do I thicken the soup if it’s too watery?
To thicken the soup, you can mash some of the cooked vegetables with a potato masher or immersion blender, or add a small amount of cornstarch mixed with water and cook for a few minutes until thickened.
How do I store leftover Instant Pot vegetable soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
Instant Pot Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium)
- 1 cup green beans (optional), chopped
- 2 cups spinach or kale (fresh or frozen)
- 1 teaspoon dried thyme or Italian seasoning
- 1-2 bay leaves
- Salt, to taste
- Pepper, to taste
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
- Sauté Vegetables: Add olive oil, onions, carrots, celery, and garlic to the Instant Pot and sauté for 5 minutes.
- Add Broth & Seasonings: Stir in vegetable broth, diced tomatoes, salt, pepper, thyme, and bay leaves.
- Pressure Cook: Lock the lid and set the Instant Pot to high pressure for 10 minutes.
- Release Pressure: After cooking, perform a quick release and open the lid carefully.
- Add Greens: Stir in spinach or kale and let it wilt for a minute before serving.
- Serve: Ladle into bowls and enjoy!
Notes
Recipe Notes:
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Variation: Add beans, lentils, or a plant-based protein for extra nutrients.
- Pro Tip: For a thicker soup, blend a portion of the soup and mix it back in.
