Instant Pot Vegetable Soup

This Instant Pot vegetable soup is a quick and easy take on the classic soup that's loaded with flavor and, of course, veggies! Light years better than what you get in a can, this soup is warming, nourishing, and family friendly, too.

Prep: 15

Cook: 25

Total: 40

Yield:4 servings

Equipment

Instant Pot
Large wooden spoon or silicone spatula

Ingredients

2 tablespoons olive oil
1 ½ cups chopped yellow onion 1 medium onion
2 cups carrots peeled and chopped, about 5 carrots
1 ¼ cups chopped celery about 3 stalks
4 cloves garlic minced
1 teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
4 cups chicken stock see Notes
2 14.5-ounce cans fire-roasted diced tomatoes undrained
1 pound small potatoes red or golden potatoes, cut into eighths
2 bay leaves
1 15-ounce can kidney beans drained
½ teaspoon dried thyme
1 cup corn kernels fresh or frozen
1 cup green beans fresh or frozen, cut into thirds
1 cup peas fresh or frozen
1-2 cups water optional
1 tablespoon fresh lemon juice
¼ cup fresh parsley chopped

Instructions

Set Instant Pot to Sauté mode with normal heat. Add olive oil, chopped onion, chopped carrots, chopped celery, and minced garlic. Season liberally with salt and pepper, then stir to distribute.
Cook, stirring occasionally, until onion softens, approximately 5 minutes. Add stock, diced tomatoes, potatoes, bay leaves, kidney beans, dried thyme, corn, green beans, and fresh peas. Stir to combine.
Secure lid on Instant Pot with vent in sealing position. Set to Manual High Pressure for 5 minutes. Once 5-minute cook time is up, Natural Release pressure for 10 minutes. After 10 minutes, carefully Quick Release any remaining pressure and remove lid.
If soup is too thick, set Instant Pot to Sauté mode again, this time with low heat. Add 1 to 2 cups water or more broth in increments, stopping when desired consistency is reached. Stir well and cook approximately 3 minutes until added liquid is warmed through.
Stir in lemon juice and fresh parsley. Taste and season with additional salt and pepper if needed. Remove bay leaves. Portion soup into serving bowls, garnish with additional parsley and a drizzle of olive oil, and serve warm.

Notes

Make it Vegetarian/Vegan: Use vegetable broth instead of chicken stock.
Make it Gluten Free: Be sure to use a gluten-free chicken stock, and make sure there's no gluten-containing ingredients in any of the canned veggies.

This recipe was tested and perfected using a 6-quart Instant Pot.

Nutrition

Recipe By:Cheryl Malik