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A cozy, nutrient-packed bowl of Instant Pot Vegetable Soup that’s ready in under 30 minutes—healthy, vegan, gluten-free, and full of bright flavors to warm you up on a chilly afternoon.
This homemade, one-pot pressure cooker delight is pure comfort in a bowl. I first dreamed up this Instant Pot Vegetable Soup during a blustery fall weekend when my grandkids popped in unexpectedly. Instead of dragging out multiple pans, I tossed in garden-fresh carrots, hearty potatoes, spinach, and a fragrant mix of herbs—hit “pressure cook,” and voilà: a nourishing, quick, vegan recipe that’s easy enough for dinners any night of the week. It’s light but filling, vibrant but simple, and perfect for swapping in seasonal produce or pantry staples whenever you like.
Why You’ll Love This Recipe
- Ready in 25 minutes—no fuss, no slaving over the stove.
- One-Pot magic—all your veggies, broth, and spices cook together for fewer dishes.
- Vegan and gluten-free, yet brimming with protein-rich beans for extra stay-full power.
- Flexible ingredients: swap, skip, or add whatever’s in your fridge.
- Perfectly sized for meal prep—make a big batch, enjoy leftovers all week.
- Comforting and cozy—imagine spoonfuls of tender veggies and savory broth on a rainy afternoon.
- Healthy without feeling like health food—everyone from picky teens to picky eaters will dive in.
- Pressure Cooker convenience—lock in flavor and nutrients fast.
Ingredients
• 2 tablespoons olive oil (extra-virgin for depth)
• 1 medium yellow onion, diced (Vidalia or sweet onion for a mellow bite)
• 3 garlic cloves, minced (fresh, not jarred, for vibrant aroma)
• 2 large carrots, peeled and sliced into rounds
• 2 celery stalks, chopped (trimmed of outer strings)
• 1 red bell pepper, chopped (adds color and sweetness)
• 1 medium russet potato, peeled and diced (Yukon Gold for creamier texture)
• 1 zucchini, diced (omit in winter; substitute extra potato or squash)
• 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted for smoky notes)
• 1 (15-ounce) can cannellini beans, drained and rinsed (or chickpeas)
• 6 cups low-sodium vegetable broth (homemade or brand like Imagine)
• 2 teaspoons Italian seasoning (or a blend of dried basil, oregano, and thyme)
• 1 bay leaf
• 4 cups fresh spinach or kale, roughly chopped (add at end for bright green color)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional, for a gentle kick)
• Fresh parsley or basil, chopped, for garnish
Tips: Choose firm, unblemished veggies; chop uniformly for even cooking. Rinse beans well to cut sodium.
Directions
- Set your Instant Pot to Sauté mode and warm the olive oil until it shimmers. Toss in onion and garlic, stirring until translucent and fragrant—about 2 minutes.
- Add carrots, celery, bell pepper, potato, and zucchini. Season with Italian seasoning, bay leaf, red pepper flakes, salt, and pepper. Stir to coat each piece.
- Pour in diced tomatoes and vegetable broth, scraping up any browned bits from the bottom with a wooden spoon. This little step keeps you from seeing a “burn” warning later.
- Cancel Sauté, secure the lid, and set the valve to Sealing. Choose Pressure Cook (or Manual) on High for 5 minutes.
- When the time’s up, let the pot naturally release pressure for 5 minutes, then carefully quick-release any remaining steam.
- Unlock the lid, stir in beans and fresh greens; they’ll wilt instantly in the hot broth. Taste and adjust salt and pepper.
- Ladle into bowls, sprinkle with parsley or basil, and serve piping hot alongside crusty bread or a light salad.
Servings & Timing
Yield: 6 generous bowls
Prep Time: 10 minutes (chopping veggies is the biggest task!)
Cook Time: 15 minutes (including warm-up and release)
Total Time: 25 minutes—perfect for a quick weeknight dinner or weekend lunch.
Variations
• Spicy Southwest Twist: Swap Italian seasoning for chili powder and cumin, add black beans and corn.
• Creamy Vegan Version: Stir in ½ cup coconut milk or cashew cream before serving.
• Protein Boost: Add cubed tofu, shredded chicken, or leftover roast meat at step 6.
• Autumn Harvest: Use butternut squash and sweet potato in place of zucchini for a fall vibe.
• Herb Garden Mix: Toss in fresh thyme, rosemary, and oregano instead of dried blend.
• Italian Wedding Soup Style: Stir in mini gluten-free meatballs and orzo after pressure cooking.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in portioned bags or containers for 2–3 months—label with date.
Reheat: Gently warm on the stovetop or microwave, adding a splash of broth if it’s too thick.
Make-Ahead Tip: You can chop veggies a day ahead and refrigerate; beans and broth go in on cooking day.
Notes
I learned that letting the pressure release naturally for just a few minutes yields a deeper flavor—plus it keeps you from getting caught by surprise when steam hisses. If you like soup with texture, don’t overcook those carrots. And a splash of fresh lemon juice at the end can brighten the broth wonderfully.
FAQs
Q: Can I double this recipe?
A: Absolutely—just make sure your Instant Pot isn’t filled past the “2/3” line on the inner pot. You may need to cook in two batches.
Q: My soup turned out bland—what did I miss?
A: Try upping the salt or adding a pinch of umami-rich yeast flakes; don’t skip the tomatoes, they bring acidity.
Q: What’s the best bean swap?
A: Lentils work nicely and need no pre-soaking—just drop them in with the veggies.
Q: Can I skip the pressure cooker?
A: Sure—simmer on the stove for 30–35 minutes until veggies are tender, then stir in greens last.
Q: Is it gluten-free?
A: Yes, this basic recipe is gluten-free if you double-check your broth label.
Q: How do I make it heartier?
A: Add diced sweet potatoes, grains like barley or quinoa, or a scoop of pesto on top.
Q: Why did I get a burn notice?
A: Bits stuck at the bottom can trigger that—stir thoroughly before sealing and deglaze any stuck veggies.
Q: Can kids help?
A: They can definitely wash veggies or sprinkle herbs—just handle chopping and pressure steps yourself.
Conclusion
This Instant Pot Vegetable Soup is the ultimate quick, nourishing, and comforting homemade meal—no fancy skills required, just wholesome ingredients and a pinch of love. Give it a try, share your tweaks below, and don’t miss my other easy one-pot soup recipes for more cozy dinner ideas!
Instant Pot Vegetable Soup
Ingredients
- 2 tablespoons olive oil extra-virgin for depth
- 1 medium yellow onion diced (Vidalia or sweet onion for a mellow bite)
- 3 cloves garlic minced (fresh, not jarred, for vibrant aroma)
- 2 large carrots peeled and sliced into rounds
- 2 stalks celery chopped (trimmed of outer strings)
- 1 medium red bell pepper chopped (adds color and sweetness)
- 1 medium russet potato peeled and diced (Yukon Gold for creamier texture)
- 1 zucchini diced (omit in winter; substitute extra potato or squash)
- 1 can diced tomatoes undrained (fire-roasted for smoky notes)
- 1 can cannellini beans drained and rinsed (or chickpeas)
- 6 cups low-sodium vegetable broth homemade or brand like Imagine
- 2 teaspoons Italian seasoning or a blend of dried basil, oregano, and thyme
- 1 bay leaf
- 4 cups fresh spinach or kale roughly chopped (add at end for bright green color)
- Salt and black pepper to taste
- Pinch of red pepper flakes optional, for a gentle kick
- Fresh parsley or basil chopped, for garnish
Instructions
- Warm olive oil and sauté onion and garlic until translucent and fragrant.
- Add carrots, celery, bell pepper, potato, and zucchini. Season with Italian seasoning, bay leaf, red pepper flakes, salt, and pepper.
- Add diced tomatoes and vegetable broth, scraping up any browned bits from the bottom.
- Cancel Sauté, secure lid, set valve to Sealing, choose Pressure Cook on High for 5 minutes.
- Naturally release pressure for 5 minutes, then quick release. Stir in beans and fresh greens.
- Taste and adjust salt and pepper. Garnish with parsley or basil before serving hot.
