Instant Pot Vegetable Soup

4.34 from 15 votes

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

Cook Time 5

Natural Release 15

Total Time 30

Servings 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

Notes

Celery: is a versatile and flavorful ingredient commonly used in soups, that gives an amazing aroma, and it had to be in this one too. Instead of celery stalks, you can also try celery root. In terms of flavor, the celery stalk provides an herbaceous flavor with a hint of bitterness, while the celery root has a subtle celery flavor with a hint of nuttiness and sweetness. It is less pronounced than the flavor of celery stalks but still contributes a distinctive taste to dishes.

Onion: I went with the yellow onion here, as it has more flavor than the white onion. You can choose other types of onion if you like.

Vegetable broth: the vegetable broth will give extra flavor to your soup. It is a staple ingredient, so choose the quality one.

Tomato juice: tomato juice serves as a flavorful base for the soup, providing a rich tomato flavor that forms the foundation of this soup. Choose tomato juice without added sugar in it.

Potatoes: I chose Yukon gold potatoes for this soup. They hold their shape very well and this makes them ideal for this type of soup. If you want your sou on the creamier side, with potatoes broken up into pieces, choose Russet potatoes.

Carrots: if you ever wondered why we add carrots to the soup, it is beyond their color. The carrots have their natural sweetness that can balance out savory flavors in soups. They can mellow out bitter and acidic ingredients and contribute to a well-rounded profile. For a more colorful dish, you can add a mixture of orange, purple, and yellow carrots.

Mushrooms: for this soup, I used plain white mushrooms. They have a mild flavor and will not overpower the remaining ingredients. I advise you that you use mushrooms that are mild in flavor, instead of mushrooms with a complex flavor, as this is a vegetable and not a mushroom soup.

Can diced tomatoes: Diced tomatoes contribute a rich, tangy flavor to soups, enhancing the overall taste profile. They also add texture to soups, providing small pieces of tomato flesh and seeds that offer a pleasing contrast to other ingredients. I always choose high-quality diced tomatoes without added sugar. You can choose plain like me, or play around with flavors and instead try out the fire-roasted can of diced tomatoes.

Salt and pepper; choose sea salt and freshly ground pepper, as these just give the maximum flavor. They are always superior in comparison with table salt and pepper, that has been laying in a cupboard for a long time.

Kale: Kale adds a hearty and chewy texture to soups, making them more satisfying and filling. I always choose fresh kale, instead of frozen. Fresh kale has more flavor to it and is better overall.

Recipe tips:

When using kale in soups, wash it thoroughly and remove the tough stems before chopping it into bite-sized pieces.
Make sure your potatoes are cut into same-size pieces to ensure the same through cooking.
If you do not like kale, you can use spinach. Just add it to the warm soup and allow it to wilt before serving.

How to store:

Cool down the soup; this is the first step in storing your soup. Transfer the cooled soup to airtight containers or resealable freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion during freezing.
You can refrigerate your soup for 3 days. If you plan to freeze it, add it into a freezer-friendly container and freeze for up to 2-3 months.

When ready to eat, thaw frozen soup overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, reheat the soup on the stovetop over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating.

Nutrition