Go Back
–+ servings
Instant Pot Vegetable Soup

Instant Pot Vegetable Soup

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 bowls

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.

Notes

Choose firm, unblemished veggies; chop uniformly for even cooking. Rinse beans well to cut sodium. Letting the pressure release naturally for a few minutes yields a deeper flavor and keeps you safe from steam. A splash of fresh lemon juice can brighten the broth.
Keyword Gluten-Free, Healthy, Instant Pot Recipe, vegan, Vegetable Soup
Love this recipe?Follow us at @Recipecs for more