Instant Pot Vegetable Soup Recipe

This Instant Pot Vegetable Soup is a hearty and flavorful dish that’s perfect for a cozy meal! Imagine a rich and comforting broth filled with a medley of fresh vegetables, all cooked to perfection in your Instant Pot. This recipe is easy to make, ready in just over an hour, and a great way to enjoy a healthy and satisfying meal any night of the week.

Why You’ll Love This Recipe

• Flavorful and Hearty: The combination of fresh vegetables, herbs, and spices creates a delicious and satisfying soup that’s packed with nutrients.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Versatile: Feel free to customize it with your favorite vegetables, beans, or pasta.
• Quick and Convenient: The Instant Pot makes this soup a breeze to prepare, significantly reducing the cooking time compared to traditional stovetop methods.

this Recipe

Ingredients

• Olive oil: Used to sauté the vegetables.
• Yellow onion: Provides a savory base and sweetness.
• Celery: Adds a subtle crunch and depth of flavor.
• Garlic: Adds a fragrant and savory punch.
• Italian seasoning: A blend of herbs that adds a classic Italian flavor.
• Kosher salt: Enhances the overall flavor of the soup.
• Black pepper: Adds a touch of heat.
• Red pepper flakes: Adds a spicy kick (adjust to your preference).
• Chicken or vegetable broth: Forms the base of the flavorful soup.
• Bay leaf: Adds a subtle aromatic flavor to the broth.
• Potatoes: Adds a hearty and creamy texture.
• Carrots: Adds sweetness, color, and nutrition.
• Green beans: Adds color and a slightly crisp texture.
• Corn: Adds sweetness and a pop of color.
• Fire-roasted diced tomatoes: Adds a smoky and slightly sweet flavor.
• Cannellini beans: Adds a creamy texture and a boost of protein and fiber.

Note: For exact measurements, see the recipe card below!

How to Make Instant Pot Vegetable Soup

Step 1: Sauté the Vegetables

Turn the Instant Pot to sauté mode. Add the olive oil and allow it to heat up for 1-2 minutes. Add the diced onion and celery, and sauté until softened, stirring occasionally, about 5-7 minutes. Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook while stirring for 1 minute.

Step 2: Deglaze and Add Ingredients

If any food is stuck to the bottom of the pot, pour ½ cup of broth into the pot and scrape any stuck bits from the bottom. Turn off the Instant Pot. Add the remaining broth, bay leaf, potatoes, carrots, green beans, corn, and fire-roasted diced tomatoes to the pot.

Step 3: Pressure Cook

Place the lid on the Instant Pot and turn the valve to the sealing position. Cook on high pressure for 5 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

Step 4: Finish and Serve

Carefully open the lid and remove the bay leaf. Stir in the drained and rinsed cannellini beans. Replace the lid and let the soup sit for 5 minutes to warm the beans through. Serve immediately, garnished with Parmesan cheese, if desired.

Pro Tips for Making the Recipe

• Use fresh vegetables: For the best flavor and texture, use fresh vegetables whenever possible.
• Adjust the cooking time: If you prefer your vegetables to be softer, you can increase the cooking time by a few minutes.
• Add other vegetables: Feel free to add other vegetables to the soup, such as diced zucchini, bell peppers, or spinach.
• Make it creamy: For an even richer and creamier soup, stir in a dollop of heavy cream or sour cream before serving.

How to Serve

This Instant Pot Vegetable Soup is a hearty and satisfying meal on its own, but here are some serving suggestions:

• Crusty Bread: Serve with a side of crusty bread for dipping and sopping up the flavorful broth.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast.
• Grated Parmesan Cheese: Sprinkle some grated Parmesan cheese on top for an extra cheesy kick.

Make Ahead and Storage

This Instant Pot Vegetable Soup is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

1. Can I use dried beans instead of canned? Yes, you can! Soak the dried beans overnight before using them in the recipe. You may need to increase the cooking time to ensure the beans are tender.

2. Can I make this soup vegetarian? Yes, you can! Use vegetable broth instead of chicken broth.

3. Can I add pasta to this soup? Absolutely! You can add 1 ½ cups of your favorite pasta, such as small shells, ditalini, or macaroni, to the soup along with the other vegetables.

4. Can I add other seasonings to the soup? Definitely! Bay leaves, thyme, or a pinch of dried oregano would be delicious additions.

This Instant Pot Vegetable Soup Recipe is a flavorful and comforting dish that’s perfect for a cozy meal. With its simple preparation, healthy ingredients, and quick cooking time, it’s a recipe you’ll want to make again and again!

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