Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is a dream come true. It's an easy to make recipe that's full of fresh vegetables and flavor. It's healthy and perfect for warming up on cold nights.

This vegetable soup recipe is seriously so good! Do you see all of those beautiful colors and veggies? Well, you can have those bowlfuls in 30 minutes.

All it takes is a little bit of chopping and measuring then everything goes into the instant pot and cooks for 5 minutes.

Most of the time spent is actually in the 15 minutes or so when the pressure is naturally releasing. During this time you can get your drinks and thickly sliced bread together. Dunking is an option but the flavors are so dang good it's hard to resist.

Jump to:

• Ingredients for veggie soup
• Variations
• Simple instructions
• Types of kale
• Vegetable soup varieties
• 📋 Recipe

I can think of so many reasons to make this soup.

• It's a quick way to get healthy food on the table.
• You can warm up with a big bowl of veggie soup on a cold day.
• It will give you the vitamins and liquid that you need if you're feeling under the weather.
• Prepare a batch of this instant pot vegetable soup and you can serve it as a healthy side dish for the rest of the week.
• It's vegan, vegetarian, gluten-free, dairy-free, soy-free, and nut-free. Ha! Everybody can enjoy this soup.

Transform this jumble of vegetables into an amazing soup and it is simple to substitute veggies if you happen to have others on hand.

Ingredients for veggie soup

• Check out all these beautiful veggies in the photos below...
• Extra virgin olive oil sautés veggies with such a nice flavor.
• Celery is a soup classic and has an earthy taste. Don't use more than the recipe calls for because it can become overpowering.
• Onion adds an actual sweetness when it is cooked.
• Vegetable broth is the perfect liquid base for soup.
• Tomato juice helps tie all of the flavors together.
• Potatoes are everyone's favorite vegetable and they always cook perfectly.
• Carrots add a nice sweet texture that you can really get your bite into.
• Garlic is pungent but really does adds nice flavor.
• Mushrooms soak up the flavorful liquid really well and have a nice contrasting texture.
• Tomatoes add contrasting acidity and taste.
• Dried basil is a classic and flavorful texture.
• Salt is a necessary seasoning for balance.
• Pepper is spicy but goes really well with salt.
• Worcestershire sauce is wild with flavor just make sure you choose the vegan variety. This is a photo off of amazon so you can see the label but that is probably in your store and it'll be cheaper there too.
• Kale is so very healthy and adds another layer and texture to the soup.

This is a really nice variety of basic vegetables with the addition of kale. Let me give you some more ideas in case you'd like to change to what you might have on hand.

Variations

• Add bell peppers in any and all colors.
• You can switch out the carrots for butternut squash cubes.
• Change out the kale for spinach.
• If you happen to have fresh green beans, toss them in.
• Some cauliflower would work very nicely and make the florets bite sized.

Simple instructions

• Heat oil in Instant Pot on saute mode
• Add the onion and celery and sauté until softened which is about 3-5 minutes.
• Next, add the minced garlic and stir for about 30 seconds.
• Add most of the remaining ingredients. Stir to combine. Don't add the Worcestershire sauce and kale yet.

• Lock the lid on to the pressure cooker and select Manual or Pressure Cook. Depending on what your Instant Pot says. Cook on high pressure for 5 minutes.
• Once the cooking time is over, let the pot sit and let the pressure release naturally for at least 12 minutes
• Then release any remaining pressure by lifting the valve on top.
• Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
• Taste to adjust seasonings and serve.

Types of kale

• The one that we see the most in the store is Curly kale. It's ruffly and bright green in color. The flavor is pungent and peppery which is perfect for soup.
• Redbor kale also has ruffled leaves but the color is intriguing. It ranges in color from a deep red to purple. That would be a really pretty massaged and added to a salad.
• Russian kale isn't seen often and has flat fringed leaves. It has a more sweet and peppery flavor and is the most colorful of them all ranging from green to red to purple.
• Dinosaur kale is fun when you can find it in the store. It has narrow green leaves that are wrinkly like dinosaur skin. You should cut the leaves from the stem. The easiest way is to lay about three leaves on top of each other, fold over and then slice off the stems in one long cut at the fold.

Vegetable soup varieties

• How about an Easy Lentil Minestrone Soup with macaroni? It's super delicious.
• If you'd like to have a creamy and very flavorful cauliflower go with this Cauliflower Tikka Masala Soup.
• Carrots brighten up this Pasta Alfredo Soup. Penne pasta is also included in this creamy white soup.

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DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

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