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Instant Pot Vegetable Soup Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: American, Italian-inspired

Description

 This Instant Pot Vegetable Soup is a hearty and flavorful meal that’s ready in just over an hour! A medley of fresh vegetables, beans, and aromatic spices are simmered to perfection in a rich broth. It’s an easy and satisfying soup that’s perfect for a chilly evening or a quick weeknight dinner.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 1/2 cup celery, diced (about 2 ribs)
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 5 cups chicken or vegetable broth, divided
  • 1 bay leaf
  • 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
  • 1 cup carrots, cut into 1/4-inch thick coins (about 4 medium carrots)
  • 1 cup green beans, fresh or frozen
  • 3/4 cup corn, frozen or canned
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed

Instructions

  1. Sauté Vegetables: Set the Instant Pot to “Sauté” mode. Heat olive oil, then add onion and celery. Sauté until softened. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
  2. Deglaze and Add Ingredients: Pour ½ cup broth into the pot to deglaze, scraping up any stuck bits. Turn off “Sauté” mode. Add remaining broth, bay leaf, potatoes, carrots, green beans, corn, and tomatoes.
  3. Pressure Cook: Secure the lid, set the valve to “Sealing,” and cook on High pressure for 5 minutes. Naturally release pressure for 10 minutes, then open the lid.
  4. Add Beans: Remove the bay leaf. Stir in cannellini beans, replace the lid, and let sit for 5 minutes to warm the beans.
  5. Serve: Serve hot and garnish with Parmesan cheese, if desired.

Notes

  • You can substitute the cannellini beans with 1 ½ cups of your favorite pasta for a vegetable noodle soup.
  • If you don’t have an Instant Pot, you can make this soup on the stovetop. Simply simmer all the ingredients together in a large pot until the vegetables are tender.

Nutrition

  • Serving Size: 1 ¾ cups
  • Calories: 250
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 8
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 5mg

Find it online: https://emilyquickdinners.com/instant-pot-vegetable-soup-recipe/