Instant Pot Vegetable Soup
User Reviews
5
Instant Pot Vegetable Soup
Description
The Instant Pot Vegetable Soup begins by sautéing sliced onions and minced garlic with bay leaves, oregano, and basil to release their flavors. Deglazing with vegetable stock removes any browned bits, ensuring depth in the broth. The main vegetables—carrots, celery, and cubed russet potatoes—are layered beneath fire-roasted crushed tomatoes and vegetable stock before pressure cooking briefly for tender texture.
This approach yields a soup where the potatoes and carrots soften well but retain shape. The fire-roasted tomatoes lend a slightly smoky and layered flavor, balanced by the fresh herbs. Including spinach or kale at the end adds fresh leafy texture and brightness to the soup.
The method focuses on gentle seasoning and balancing acidity from the tomatoes. It allows variations in tomato choices or leafy greens to suit taste. The recipe results in a warm and satisfying vegetable soup suitable as a light meal or accompaniment.
Practical advice notes that tomatoes vary in sweetness and acidity, so tasting and adjusting seasoning is important. To prevent potatoes from discoloring, soaking them in cold water prior to cooking is suggested. The soup can be customized to preferences and the instructions accommodate easy preparation with an Instant Pot.
Ingredients
- 2 tablespoons (28g) olive oil or unsalted butter
- 1 (215g) onion , sliced
- 3 cloves (12g) garlic , minced
- 3 (220g) carrot peeled and chopped
- 3 ribs (220g) celery , chopped
- 1½ pounds (680g) russet potato chopped into cubes
- 3 (0.4g) bay leaf
- 1 teaspoon (0.8g) oregano dried
- ½ teaspoon (0.6g) basil dried
- 1 teaspoon (7g) salt fine
- 4 cups (1L) vegetable stock unsalted, or unsalted chicken stock
- 1 can (796g) fire-roasted tomatoes crushed
- spinach optional, or kale, 2-3 cups (80-120g
Instructions
- 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.
- 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.
- 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.
- 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
- 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
- You can substitute crushed fire-roasted tomatoes with fresh diced tomatoes if preferred.
- Taste and adjust seasoning as tomatoes can differ in sweetness and acidity.
- Soak peeled potatoes in cold water before cooking to prevent browning; drain before adding to the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209 kcal
% 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.
User Reviews
Overall Rating
5
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