Go Back
+ servings
Close up of an instant pot vegetable soup with potatoes, carrots and mushrooms.
Print
4.34 from 15 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
Author Ginny McMeans

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