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
Scale
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.
