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Close up of an instant pot vegetable soup with potatoes, carrots and mushrooms.
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5 from 4 votes

Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is an easy to make recipe that's full of fresh vegetables and flavor.
Course Dinner
Cuisine Dairy-Free, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Natural Release 15 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 166kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon Extra virgin olive oil
  • 1 cup Celery - sliced
  • ½ cup Onion - chopped
  • 4 cups Vegetable broth
  • 4 cups Tomato juice
  • 4 cups Potatoes - 3 potatoes, cut into ½ inch cubes
  • 1 cup Carrots - sliced
  • 2 cloves Garlic - minced
  • 1 cup Mushrooms - sliced
  • 14 ounces Diced tomatoes -one can up to 15 ounces
  • 1 tablespoon dried basil
  • 1 teaspoon Salt
  • ¼ teaspoon Ground Pepper
  • 1 tablespoon Worcestershire sauce
  • ½ cup Kale - chopped

Instructions

  • Heat the oil in Instant Pot on saute mode
  • Add onion and celery. Cook in the instant pot and stir until softened. Normally 3-5 minutes.
  • Add the garlic and stir for 30 seconds.
  • Add the remaining ingredients to the pressure cooker with the exception of the Worcestershire sauce and kale. Stir to combine.
  • Lock the lid onto the pressure cooker and select Manual or Pressure Cook (depending on your pot) and cook on high pressure for 5 minutes.
  • Once the cooking time is over, let the pressure release naturally for at least 12 minutes
  • Then release any remaining pressure.
  • Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
  • Taste to adjust seasonings and serve.

Video

Nutrition

Serving: 1Serving | Calories: 166kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 1103mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3753IU | Vitamin C: 55mg | Calcium: 79mg | Iron: 3mg