If you’re looking for a warm and comforting soup recipe to try then you can’t go wrong with this Instant Pot vegetable soup. It’s so easy to prep and it’s packed with healthy veggies, so it’s got to be good, right?
This Instant Pot veggie soup is packed with multiple vegetables making it hearty and wonderful. It’s an easy way to get the kids to want to eat their veggies and it’s always a welcomed meal on a cold night. Serve your bowl of hot soup up with some nice crusty bread, dinner rolls, or side salads and you’re sure to have a filling meal.
Instant Pot Vegetable Stew
This veggie soup is more stew-like than anything else. Made with a simple broth and packed with so many chunky veggies in every bowl this soup wouldn’t qualify as a chowder or broth. It could however be made creamy by stirring in a little heavy cream there at the end, just before serving. But, that’s totally optional as this dish is perfect as-is.
Ingredients you’ll need for a delicious instant pot vegetable soup:
- Canola Oil
- Diced Onion
- Minced Garlic
- Italian Seasoning
- Chicken Broth
- Chopped Potatoes
- Chopped Carrots
- Sliced Rib Celery
- Diced Tomatoes
- Green Beans
For the exact measurements needed, please see the recipe card below.
How to Make Instant Pot Vegetable Soup
Wash and chop your veggies to bite-sized pieces, cutting the green beans into about 1-2 inch sized pieces.
Heat your oil in the Instant pot on sauté mode until sizzling.
Add in the onion and the garlic and cook until the onion has softened.
Add in your Italian seasoning, salt, pepper, and chicken broth, and mix together well.
Add in the potatoes, carrots, celery, tomatoes, and green beans, stirring well to combine.
Close the lid and seal the vent shut.
Cook on HIGH pressure for 5 minutes and allow the soup to naturally pressure release on its own.
Open the lid and stir in the spinach leaves.
Serve your instant pot vegetable soup.
- Natural Pressure Release. By allowing your soup to natural pressure release at the end you are allowing the soup to cool down so that it isn’t bubbling hot and you’re giving the veggies a little longer to cook. If you released pressure right after cooking you would notice the hot liquid spraying out of the vent and it would make a huge mess as well as pose a safety risk for anyone nearby.
- Spinach leaves. Because the soup will still be very hot your fresh spinach leaves will instantly wilt when contact with the broth is made. This means that you can stir them in right before serving and be good to go. Make sure that the spinach leaves have been washed well and if desired you can trim off the ends first too.
Do I need to do anything for natural pressure release?
You do not need to do anything extra to have your Instant Pot naturally release the pressure. This is a feature that it already does right after the cooking time has elapsed. After the time has elapsed the pressure cooked will beep to alert you that it has finished but if you don’t touch or do anything the IP will turn to “keep warm mode” and the timer will start counting upwards to let you know how long the food has been cooking for. This is the natural release working and once the pressure has decreased enough, the lid will unlock and be easy to open.
What veggies can I add to this soup?
I recommend sticking with the harder or heartier types of veggies, green beans, corn, carrots, celery, and onions do well. Summer squash may also be fine. I do not recommend veggies like broccoli or cauliflower as they tend to become too mushy.
Is Instant Pot vegetable soup vegan?
This soup can easily be made vegan-friendly by choosing to use vegetable broth in place of the chicken broth. You could also use water if needed, but I find that broth really helps to add a little more flavor.
If you love soup, we’ve got you covered. Check out these other great soup recipes!
- Healthy And Hearty Vegetarian Sweet Potato Lentil Soup
- How To Make A Classic Italian Minestrone Soup
- Slow Cooker Vegetable Beef Soup
- Chicken Florentine Soup Recipe
Instant Pot Vegetable Soup
- 1 Tsp Canola Oil
- 1 Onion (diced)
- 2 Tsp Garlic (minced)
- 2 Tsp Italian Seasoning
- 2 Tsp Salt
- ¼ Tsp Pepper
- 6 Cups Chicken Broth
- 3-4 Potatoes (chopped)
- 1 Carrots (chopped)
- 1 Rib Celery (sliced)
- 1 ½ Cups Tomatoes (diced)
- 1 Cup Green Beans
- 1 cup Spinach
- Heat oil in Instant Pot on saute mode.
- Add onion, and garlic. Cook until softened.
- Add Italian seasoning, salt, pepper and chicken broth. Mix well.
- Add potatoes, carrots, celery, tomatoes and green beans and stir.
- Close lid. Cook on High Pressure for 5 minutes.
- Let pressure release naturally.
- Stir in the spinach and serve.
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