Best Instant Pot Vegetable Soup
Instant Pot Soup is hearty, healthy, and bursting with flavor. The whole recipe is made in one pot, so clean up is a breeze.
Servings: 6 servings
Calories: 187kcal
Ingredients
- 1 cup onion diced
- 3 cloves garlic minced
- 2 cup cabbage chopped
- 2 cups potatoes diced
- 1 cup carrots diced
- 1 cup celery diced
- 1/2 cup red bell pepper diced
- 1 cup green beans canned or raw
- 1/2 cup frozen corn
- 1/2 cup frozen green peas
- 1 15 oz can fire-roasted tomatoes
- 1 15 oz can red kidney beans, drained and rinsed (or 1.5 cups freshly cooked)
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce or amino acids for gluten-free
- 5 cup veggie broth
- 2 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 bay leaves
- pinch red pepper flakes
- 1.5 teaspoon salt or to taste preference
- fresh chopped parsley for topping optional
Instructions
- Begin by chopping and dicing all of the veggies. You really can use any vegetables preferred. You don't have to use all of the vegetables I've listed above but can mix and match to suit personal preferences. I did use all of the above in my version.
- Next, set the Instant Pot to Saute and add the diced onion and approximately 1/4 cup veggie broth. Cook, stirring occasionally until the onion begins to brown in about 5 minutes.
- Add the rest of the veggie broth and scrape up the brown parts from the bottom.
- Next, add the tomato paste and combine well. Make sure the paste dissolves into the broth well. Then, add all of the other ingredients.
- Put the lid on your pot, turn the valve to Sealing, and select Manual. Set for 7 minutes of cooking time.
- Once it finishes cooking, let the pressure release naturally for 15 minutes. After that time, turn the valve to Vent to release the rest of the pressure before opening.
- Adjust seasonings such as salt and pepper (and even the others) to taste preferences if needed. Remove the bay leaves before serving.
- Try serving this with my Cornbread recipe for a full hearty meal.
Stovetop Instructions:
- This recipe can alternatively be made on the stovetop by simply sauteeing the onions and garlic in about 1/3 cup veggie broth in a large stockpot.
- Then add all other ingredients and allow to simmer on medium-high heat for approximately 30 minutes.
Crockpot Instructions:
- Place all ingredients in a crockpot and allow the soup to cook on HIGH for approximately 5 hours or set to LOW for about 8 hours.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Frozen veggies- Frozen vegetables work great in Instant Pot vegetable soup. They save prep time and cook quickly, making the soup just as flavorful and nutritious as using fresh veggies.
Adding grain and pasta- You can add grains like quinoa or pasta to make the soup heartier. Just adjust the cooking time to prevent overcooking the grains, or cook them separately and stir them into the soup after pressure cooking.
Storage- Store it in an airtight container in the refrigerator for up to 5-7 days. It freezes well too. Reheat on the stovetop or in the microwave, adding a little water or broth if needed to thin it out.
Crockpot Instructions- Place all ingredients in the crockpot and allow the soup to cook on HIGH for approximately 5 hours or set to LOW for about 8 hours.
Stovetop Instructions- This recipe can alternatively be made on the stovetop by simply sauteeing the onions and garlic in about 1/3 cup of veggie broth in a large stockpot.
Add all other ingredients and allow to simmer on medium-high heat for approximately 30-45 minutes.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 39g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 315mg | Fiber: 10g | Sugar: 10g