Feel free to customize this soup with your favorite vegetables, such as bell peppers, green beans, or spinach. For a richer flavor, consider using homemade vegetable broth. If you don't have an Instant Pot, this soup can also be made on the stovetop. Simply simmer the ingredients in a large pot until the vegetables are tender. Add a squeeze of fresh lemon juice for extra brightness.
Instant Pot Vegetable Soup
-
PREP TIME30 mins
-
COOK TIME25 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING4 People
-
VIEWS12
A vibrant and comforting Instant Pot vegetable soup, perfect for a quick and healthy meal. Bursting with fresh flavors and adaptable to your favorite vegetables, this soup is a delicious way to enjoy a plant-based feast.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate59 g
-
Fiber9 g
-
Protein10 g
-
Saturated Fat1 g
-
Sodium1230 mg
-
Sugar13 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in your Instant Pot using the Sauté function. Add the carrots, celery, onion, and salt. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
02
StepStir in the diced garlic and sliced red chile pepper. Sauté until fragrant, about 1 minute.
03
StepAdd the fire-roasted diced tomatoes, quartered Yukon gold potatoes, chopped kale, and diced zucchini to the Instant Pot. Pour in the vegetable broth and add the bay leaf. Stir to combine all ingredients.
04
StepClose and lock the Instant Pot lid. Select the high-pressure setting and set the timer for 10 minutes. Allow 10-15 minutes for the pressure to build inside the pot.
05
StepOnce the cooking time is complete, allow the pressure to release naturally for 5 minutes. Carefully release any remaining pressure using the quick-release method. Unlock and remove the lid.
06
StepLadle the vegetable soup into bowls. Garnish with fresh lemon zest and chopped parsley before serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Jace Fisher
Jun 27, 2025This soup is so easy to make and tastes amazing! I added some chickpeas for extra protein.
Vidal Koelpinnitzsche
Jun 20, 2025I made this for a quick weeknight dinner, and it was a hit with the whole family.
Josefina Ondricka
Jun 11, 2025I love how versatile this recipe is. I used sweet potatoes instead of Yukon golds, and it was delicious!
Josefa Rogahn
Jun 3, 2025The fire-roasted tomatoes add such a nice depth of flavor. Definitely a keeper!