If you’ve been searching for a vibrant, nourishing bowl of comfort that comes together in a flash, then this Instant Pot Vegetable Soup Recipe is your new best friend. It’s a kaleidoscope of fresh veggies, fragrant herbs, and rich broth that meld seamlessly in the Instant Pot, delivering a hearty, healthy soup that’s perfect for any season. Whether you’re craving a cozy dinner or a light, wholesome lunch, this recipe truly shines with minimal effort and maximum flavor.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to a soup bursting with texture, color, and unmatched freshness. Each component plays a vital role, whether it’s the earthy potatoes for heartiness or the aromatic herbs to elevate the whole pot.
- Olive oil: Adds a subtle richness and serves as the perfect sauté base for building flavor.
- Onion (diced): Provides a natural sweetness and depth as the soup simmers.
- Garlic (minced): Brings an irresistible aromatic kick that warms up each spoonful.
- Carrots (sliced): Add a touch of sweetness and vibrant color.
- Celery stalks (sliced): Offer a crisp and refreshing note that balances the flavors.
- Zucchini (chopped): Contributes a light, tender texture that soaks up the broth beautifully.
- Yellow squash (chopped): Enhances the soup’s mild sweetness and visual appeal.
- Green beans (trimmed and chopped): Deliver a pleasant bite and fresh garden flavor.
- Russet potato (peeled and diced): Creates a creamy body for the soup as it cooks down.
- Diced tomatoes (with juice): Give acidity and brightness that perfectly balance the heartier veggies.
- Kidney beans (drained and rinsed): Add protein and a lovely velvety texture.
- Low-sodium vegetable broth: Forms the savory foundation that brings all the elements together.
- Dried basil: Infuses the soup with sweet, peppery herbaceous notes.
- Dried oregano: Introduces an earthy, warm flavor.
- Thyme: Lends subtle floral and lemony undertones.
- Bay leaf: Enhances depth and complexity throughout cooking.
- Salt and pepper: Essential for seasoning and rounding out the flavors.
- Fresh spinach or kale (chopped): Adds a vibrant pop of green and an extra boost of nutrition.
- Lemon juice (optional): Provides a fresh, zesty finish that brightens every bite.
How to Make Instant Pot Vegetable Soup Recipe
Step 1: Sauté Aromatics
Set your Instant Pot to the Sauté mode and warm up the olive oil. Toss in the diced onion and let it soften for about 3 to 4 minutes, releasing those sweet undertones that form the backbone of your soup. Next, stir in the minced garlic and cook for an additional minute to awaken those fragrant aromas that entice the senses.
Step 2: Add the Veggies and Seasonings
Now it’s time to invite the colorful mix of carrots, celery, zucchini, yellow squash, green beans, and diced potatoes to the pot. Pour in the diced tomatoes with their juices and kidney beans for a lovely protein and fiber boost. Pour the vegetable broth over everything, then sprinkle in the dried basil, oregano, thyme, bay leaf, and a pinch of salt and pepper. This comforting medley is the heart of your Instant Pot Vegetable Soup Recipe, promising layers of fresh and earthy taste as it cooks.
Step 3: Pressure Cook to Perfection
Cancel the Sauté function, lock the lid securely, and set your Instant Pot to Manual or Pressure Cook on High for exactly 7 minutes. This quick pressure cooking locks in all those vibrant colors and flavors while tenderizing the vegetables just right. When the timer dings, allow a natural pressure release for 10 minutes to help the soup settle, followed by a quick release of any remaining pressure for safety.
Step 4: Final Touches
Remove the bay leaf and stir in the fresh chopped spinach or kale, letting it wilt gently into the hot soup. For an optional refreshing brightness, squeeze in a tablespoon of lemon juice, which truly awakens all the flavors and gives your soup that perfect finishing touch.
How to Serve Instant Pot Vegetable Soup Recipe
Garnishes
To make your serving extra special, top each bowl with fresh herbs like chopped parsley or basil. A sprinkle of freshly cracked black pepper or a drizzle of extra virgin olive oil adds a luxurious richness. For those who enjoy a bit of heat, a dash of chili flakes can bring a delightful kick to this mild, soothing soup.
Side Dishes
This vegetable soup pairs gloriously with crusty artisan bread, perfect for dipping into every last flavorful drop. Alternatively, serve alongside a fresh green salad or warm cornbread to create a balanced and satisfying meal that feels like a big, cozy hug on a plate.
Creative Ways to Present
Consider serving the soup in rustic bread bowls for a fun, edible twist. Or, for a charming lunchbox idea, pack the soup into mason jars and top with a sprinkle of cheese or herbs right before reheating. These little touches can transform a humble bowl of soup into an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Instant Pot Vegetable Soup Recipe stay fresh and delicious in an airtight container in the refrigerator for up to four days. Just make sure to cool it completely before sealing to preserve the vibrant flavors and textures.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags and store for up to three months. When ready to enjoy, thaw overnight in the fridge to maintain the soup’s delightful consistency and taste.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, microwave individual servings for 2 to 3 minutes, stirring halfway to ensure even heating. Adding a splash of broth or water helps rejuvenate the texture if it has thickened during storage.
FAQs
Can I use frozen vegetables in this Instant Pot Vegetable Soup Recipe?
Absolutely! Frozen vegetables are a convenient time-saver and work wonderfully here. Just adjust the pressure cooking time slightly to avoid overcooking, as frozen veggies tend to be softer than fresh ones.
Is this soup vegan and gluten-free?
Yes! This Instant Pot Vegetable Soup Recipe is naturally vegan and gluten-free, making it a fantastic choice for a wide range of dietary preferences without sacrificing flavor.
Can I add pasta or grains to make the soup heartier?
Definitely. Cooked pasta, rice, or quinoa can be stirred in after pressure cooking. This adds body and makes the soup even more filling, perfect for a main course on chilly days.
What can I substitute if I don’t have kidney beans?
You can swap kidney beans for cannellini beans, chickpeas, or black beans—whatever you have on hand will add protein and texture beautifully.
How can I adjust the seasoning to suit my taste?
Feel free to tweak the herbs and spices as you like. Adding fresh herbs at the end or including a pinch of smoked paprika can bring extra warmth and character to your soup.
Final Thoughts
There is nothing quite as satisfying as a bowl of homemade soup that comes together effortlessly yet tastes like it was simmered all day. This Instant Pot Vegetable Soup Recipe is a trusty, go-to staple packed with wholesome veggies, herbs, and heartwarming goodness. I genuinely encourage you to give it a try soon—it’s a recipe that feels like a warm hug from the inside out and will quickly claim a spot in your thick recipe binder or mental favorites list. Happy cooking!
Print
Instant Pot Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This comforting Instant Pot Vegetable Soup is a hearty and nourishing vegan recipe loaded with fresh vegetables, kidney beans, and flavorful herbs. Perfect for a quick and healthy meal, it uses the convenience of pressure cooking to develop rich flavors in just under 35 minutes. Naturally gluten-free and packed with fiber and protein, it’s ideal for a nutritious weeknight dinner or lunch.
Ingredients
Vegetables and Beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and chopped
- 1 medium russet potato, peeled and diced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups chopped fresh spinach or kale
Liquids and Seasonings
- 1 tablespoon olive oil
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Saute Aromatics: Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables and Seasonings: Add the sliced carrots, celery, chopped zucchini, yellow squash, green beans, diced potato, diced tomatoes with their juice, kidney beans, vegetable broth, dried basil, oregano, thyme, bay leaf, salt, and pepper into the pot. Stir to combine well.
- Pressure Cook: Cancel the Sauté mode, lock the Instant Pot lid securely, and set it to Manual or Pressure Cook on High for 7 minutes to cook the soup thoroughly, allowing flavors to meld.
- Release Pressure: When the cooking cycle completes, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release to release any remaining pressure. Remove and discard the bay leaf.
- Finish with Greens and Lemon: Stir in the chopped fresh spinach or kale and lemon juice, letting the greens wilt in the residual heat for 2 to 3 minutes before serving the soup hot.
Notes
- You can swap in your favorite vegetables such as bell peppers, corn, or peas depending on availability.
- Frozen vegetables are a convenient substitute if fresh are not on hand.
- For a heartier meal, add cooked pasta, quinoa, or rice after cooking.
- Adjust salt and pepper according to taste preferences.
- Leftovers store well refrigerated for up to 4 days and also freeze nicely.
