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Instant Pot Vegetable Soup with colorful vegetables and steam

Instant Pot Vegetable Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 150 kcal

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.
Keyword nstant Pot Vegetable Soup