Instant Pot Vegetable Soup Recipe
Instant Pot Vegetable Soup is an easy to make recipe that's full of fresh vegetables and flavor.
Servings 8 Servings
Calories 166kcal
Equipment
- Instant Pot
Ingredients
- 1 Tbsp extra virgin olive oil
- ½ cup chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups tomato juice
- 14 oz. canned diced tomatoes (up to 15 oz. can is fine too)
- 1 cup sliced carrots
- 4 cups diced potatoes (about 3 potatoes)
- 1 cup sliced mushrooms
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp dried basil
- 1 Tbsp vegan Worcestershire sauce
- ½ cup chopped kale
Instructions
- Add the olive oil to your Instant Pot and select the saute function. Add onion and celery. Cook, stirring often, until softened, about 3-5 minutes. Add the minced garlic and stir for 30 seconds.
- Add the vegetable broth, tomato juice, and diced tomatoes to the Instant Pot.
- Add the sliced carrots, diced potatoes, sliced mushrooms, salt and black pepper. Stir to combine. Lock the lid onto the Instant Pot and select Manual or Pressure Cook (depending on your pot). 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.
- Stir the dried basil, vegan Worcestershire sauce, and chopped kale into the soup.
- Taste and adjust seasonings if needed, then ladle into soup bowls and serve piping hot!
Video
Notes
Ingredients
- Choose plain tomato juice without any added sugar in it.
- Yukon gold potatoes are my top potato pick for this recipe. You could swap in russet potatoes if you have them, but they will be more prone to breaking down and making the soup creamy.
- There are several vegan Worcestershire sauce brands out there to choose from. Just check the ingredients and label, and look for “vegan” designation.
Tips
- Types of kale include curly kale, Redbor kale, Russian kale, and dinosaur kale, each with different textures and flavor notes! My favorites for most recipes are the curly and dinosaur varieties, but take a look and see what your grocery store or farmer’s market has to offer. Whichever you choose, wash it thoroughly and strip the leaves from their tough stems.
- Evenly cut veggies are important in a dish like this where everything is going into the same pot at the same time. Uniformity will help to ensure that everything cooks at the same pace and comes out delicious.
Storage
- Refrigerate leftover vegetable soup in an airtight container for up to 3 days.
- Freeze your soup in freezer-friendly airtight containers or freezer bags for up to 3 months. Be sure to leave some space at the top of each container as the soup will expand as it freezes. Thaw overnight in the fridge.
- Reheat vegetable soup on the stovetop over medium heat or in the microwave, stirring often to ensure even heating.
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