Servings
Font
Back
5.0 from 96 votes

Instant Pot Vegetable Soup

Make Instant Pot Vegetable Soup (Pressure Cooker Vegetable Soup)! This savory-tangy veggie soup is packed with flavors, nutrients, and satisfying textures. Comforting, healthy, yet deliciously wholesome vegetarian soup.

Total Time
45 mins
Servings: 6
Calories: 209 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons (28g) olive oil or unsalted butter
  • 1 (215g) onion , sliced
  • 3 cloves (12g) garlic , minced
  • 3 (220g) carrots , peeled and chopped
  • 3 ribs (220g) celery , chopped
  • 1½ pounds (680g) Russet potatoes , chopped into cubes
  • 3 (0.4g) bay leaves
  • 1 teaspoon (0.8g) dried oregano
  • ½ teaspoon (0.6g) dried basil
  • 1 teaspoon (7g) fine salt
  • 4 cups (1L) unsalted vegetable stock or unsalted chicken stock
  • 1 can (796g) crushed fire-roasted tomatoes
  • Optional: 2 - 3 cups (80g - 120g) spinach or kale

Instructions

    Cup of Yum
  1. Saute Onions, Garlic, and Spices: Heat up Instant Pot using “Sauté More” function. Wait until the screen says “HOT”. Add 2 tbsp (30ml) olive oil or unsalted butter in Instant Pot. Ensure the whole bottom is coated. Add & saute sliced onion until lightly browned (roughly 4 minutes). Add in minced garlic, 3 bay leaves, 1 tsp (0.8g) dried oregano, and ½ tsp (0.6g) dried basil, then saute for another minute.
  2. Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then scrub all the brown bits off the bottom of the pot with a wooden spoon.
  3. Pressure Cook Vegetable Soup: Add in 1 tsp (7g) fine salt and 3 cups (750ml) unsalted stock. Give it a quick mix. Add in chopped carrots, chopped celeries, and 1½ lb (680g) potato cubes. Layer the crushed fire-roasted tomatoes on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
  4. Add Kale or Spinach: Press “Saute” button, then bring the vegetable soup back to a full boil. Cook kale or spinach in Instant Pot.Kale: cook for roughly 3 - 4 minutesSpinach: cook for roughly 1 - 2 minutes
  5. Season & Serve: Stir occasionally and break down some of the potatoes to thicken the soup. Taste vegetable soup and adjust the seasoning with more salt. *For Reference: Our tomatoes were really sour, so we added ½ tsp sugar to balance the flavors. We also added 3 - 4 pinches of salt to properly season. Serve & enjoy~

Notes

  • Tomatoes: We used a can of crushed fire-roasted tomatoes, but you can also use 4 diced fresh tomatoes.
  • Taste & Balance Flavors: Make sure to taste & adjust the vegetable soup because the tomatoes you use every time can vary greatly in sweetness, tartness, & tanginess.
  • Prevent Potatoes from Turning Brown: You can place the peeled potatoes under cold water to prevent them from browning. Make sure to drain the water before adding the potato cubes to the Instant Pot.
  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 209kcal (10%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 1385mg (58%) Potassium 750mg (21%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 7185IU (144%) Vitamin C 15mg (17%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 1385mg 58%
Potassium 750mg 16%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 7185IU 144%
Vitamin C 15mg 17%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.