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Instant Pot Vegetable Soup

Instant Pot Vegetable Soup: A Quick, Customizable Delight

This Instant Pot Vegetable Soup is a quick, customizable delight packed with healthy vegetables and aromatic flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor
  • 1 medium Onion, chopped Use shallots for a milder taste
  • 3 cloves Garlic, minced Fresh garlic preferred, garlic powder can be used in a pinch
  • 6 cups Vegetable Broth, reduced-sodium Use low-sodium broth for a healthier option
  • 1 tablespoon Tomato Paste Alternatively, use crushed tomatoes for a different texture
  • 2 teaspoons Italian Seasoning Dried herbs can be substituted for fresh
  • 2 teaspoons Salt Adjust based on dietary needs
  • 1/2 teaspoon Pepper Adjust according to taste preferences
  • 1 Bay Leaf Remember to remove before serving
For the Vegetables
  • 2 medium Carrots, chopped Substitute with sweet potatoes for a different flavor profile
  • 2 ribs Celery, chopped Can be replaced with bell peppers if desired
  • 1 can (14 oz) Fire-Roasted Diced Tomatoes, undrained Regular diced tomatoes can substitute
  • 1 pound Potatoes, chopped Swap with cauliflower for a low-carb variation
  • 1 cup Fresh Green Beans, cut Frozen green beans can also be used
  • 1 cup Fresh Spinach, chopped Kale or Swiss chard can be used instead
Optional Ingredients
  • 1/2 teaspoon Sugar Omit if a sugar-free version is preferred
  • 1/2 teaspoon Garlic Powder Optional if fresh garlic is used
  • 1/4 cup Fresh Parsley, chopped Can omit if not available

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to sauté mode. Add olive oil and heat for a minute. Toss in chopped onions, carrots, and celery. Sauté for 3-4 minutes until they soften and onions turn translucent.
  2. Stir in minced garlic and tomato paste, mixing well. Allow them to cook for an additional minute to enhance flavors.
  3. Press cancel. Pour in vegetable broth, add fire-roasted diced tomatoes, chopped potatoes, green beans, Italian seasoning, salt, sugar, pepper, garlic powder, and bay leaf. Stir until combined.
  4. Secure the lid on the Instant Pot and seal the pressure-release valve. Set to high pressure and adjust timer to 2 minutes.
  5. When the timer goes off, naturally release pressure for about 8 minutes. Carefully quick-release any remaining pressure.
  6. Remove the bay leaf and stir in chopped spinach and parsley. Let the soup sit for a minute before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Customize with any seasonal vegetables you have on hand.

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