Easy Vegetable Soup Instant Pot Recipe
Vegetable soup is a delicious and healthy meal that can be made quickly and easily in an Instant Pot.
It’s a versatile dish that can be customized to your tastes and dietary needs, and it’s perfect for those busy weeknights when you want to get dinner on the table fast.
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Overall, making vegetable soup in an Instant Pot is a quick and easy way to enjoy a healthy and delicious soup. You could serve this simple soup recipe as a starter to a meal, or as a meal itself by serving it with some crust bread and butter.
How long does it take to make vegetable soup Instant Pot?
The cooking time can vary depending on the recipe and the size and type of vegetables you use. However, if you follow this recipe, it can be cooked in 10-15 minutes on high pressure in your Instant Pot.
Can you freeze vegetable soup Instant Pot?
Yes, like most soups, this one can be frozen for later use. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months, and then defrosted before you want to heat it up for your meal.
What ingredients to I need to make this recipe?
- olive oil
- celery
- carrots
- red onion
- garlic powder
- chili powder
- salt & black pepper
- vegetable broth
- red potatoes
- bay leaves
- cherry or grape tomatoes
- baby kale
- lime juice
Helpful tools to make this recipe
What other recipes should I try?
Easy Vegetable Soup Instant Pot Recipe
Ingredients
- 1 T. extra virgin olive oil
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- 1 t. garlic powder
- 1 t. chili powder
- Sea salt & black pepper, to taste
- 6 vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 c. baby kale, roughly chopped
- 2 T. fresh lime juice
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!
