Craving a warm, comforting, and nutritious meal? Look no further than the Instant Pot Vegetable Soup! With its simple preparation and quick cooking time, this soup is an ideal option for busy weeknights or chilly days. This hearty and versatile soup is packed with colorful vegetables, filling beans, and flavorful broth, all cooked to perfection in your Instant Pot. In just minutes, you'll have a delicious, wholesome meal that's perfect for the entire family. Get ready to explore the delightful flavors and effortless preparation of this Instant Pot Vegetable Soup recipe.
Let's cook with our recipes!
INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP
Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g
INSTANT POT® VEGETABLE SOUP
Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!
Provided by Chuck Minor
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g
INSTANT POT® VENISON AND VEGETABLE SOUP
Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
- Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
- Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
- Ladle into bowls and season with salt and pepper.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 20.9 g, Cholesterol 64.2 mg, Fat 2.6 g, Fiber 4 g, Protein 22 g, SaturatedFat 0.9 g, Sodium 634.9 mg, Sugar 5.8 g
INSTANT POT® LENTIL VEGETABLE SOUP
Warm and healthy one-pot dish cooked in an Instant Pot®.
Provided by peloquinswife
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
- Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g
INSTANT POT LENTIL VEGETABLE SOUP
A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 15
Steps:
- Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
- Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
- The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
- When the venting is complete, remove the lid of the Instant Pot.
- Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
- Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!
INSTANT POT ALPHABET VEGETABLE SOUP
This soup is really simple to make. I use it as a side dish for sandwiches often times as we don't eat nearly as many French Fries or Potato Chips these days as we did in our younger years, lol! To make this a main dish, add leftover cooked meat to the pot or a half cup dry beans of choice.
Provided by Amy H.
Categories Vegetable Soup
Time 35m
Number Of Ingredients 11
Steps:
- 1. Add the chicken or vegetable broth, tomato paste, vegetable soup packet, and all vegetables to Instant pot and cook on high pressure for 3 minutes.
- 2. Seal lid, make sure valve is set to sealing
- 3. Use quick release valve to release steam.
- 4. Remove lid. Salt & Pepper Soup to taste.
- 5. Ladle into soup bowls and sprinkle with Fresh parsley and a Tbsp Parmesan or Asiago cheese
Tips:
- Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, turnips, and parsnips.
- Don't overcook the vegetables: You want them to be tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and bland.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
- Add some herbs and spices: This will help to enhance the flavor of your soup. Some good options include thyme, rosemary, sage, garlic, and pepper.
- Serve with a variety of toppings: This will allow your guests to customize their soup to their liking. Some good options include croutons, shredded cheese, sour cream, and chopped fresh herbs.
Conclusion:
Instant Pot vegetable soup is a quick, easy, and delicious way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and healthy soup that the whole family will enjoy.
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