Instant Pot Vegetable Soup: A Comforting Bowl of Goodness
When it comes to wholesome, nutritious meals that warm both body and soul, nothing quite compares to a steaming bowl of homemade vegetable soup. Thanks to the magic of the Instant Pot, this classic comfort food can be on your table in a fraction of the time traditional cooking methods require. This vibrant, flavor-packed soup is not only incredibly delicious but also packed with vitamins, minerals, and fiber. While you might also enjoy other healthy options like our Ground Turkey Sweet Potato Skillet, this vegetable soup holds its own as a satisfying main course or starter.
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 large |
| Carrots, chopped | 3 medium |
| Celery stalks, chopped | 3 stalks |
| Garlic cloves, minced | 4 cloves |
| Yukon gold potatoes, cubed | 2 medium |
| Zucchini, chopped | 1 medium |
| Green beans, trimmed and cut | 1 cup |
| Diced tomatoes | 1 (14 oz) can |
| Vegetable broth | 6 cups |
| Italian seasoning | 1 tablespoon |
| Bay leaves | 2 |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped | 1/4 cup |
Step-by-Step Instructions
1. Prepare Your Ingredients
Before starting, wash and chop all vegetables. Having everything prepared makes the cooking process smooth and enjoyable. If you’re a fan of meal prep, you might appreciate this organized approach as much as our Pesto Vegetable Pizza recipe.
2. Sauté the Aromatics
Set your Instant Pot to “Sauté” mode. Add olive oil and heat until shimmering. Add diced onions, carrots, and celery. Cook for 4-5 minutes until the onions become translucent. Add minced garlic and cook for another minute until fragrant.
3. Add Remaining Vegetables
Add the potatoes, zucchini, and green beans to the pot. Stir to combine with the sautéed vegetables. Similar to our Zucchini Ricotta Bake, proper layering of vegetables ensures even cooking and optimal flavor development.
4. Add Liquids and Seasonings
Pour in the diced tomatoes with their juices and vegetable broth. Add Italian seasoning, bay leaves, salt, and pepper. Stir well to combine all ingredients.
5. Pressure Cook
Cancel the “Sauté” mode. Secure the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” (depending on your model) and set for 12 minutes at high pressure.
6. Natural Release
Once cooking is complete, allow for a 5-minute natural pressure release. Then, carefully perform a quick release for any remaining pressure.
7. Final Touches
Remove bay leaves. Taste and adjust seasonings if needed. Stir in fresh parsley just before serving.
Conclusion
This Instant Pot Vegetable Soup is more than just a simple soup – it’s a nutritious, satisfying meal that comes together in minutes rather than hours. The pressure cooking method not only saves time but also helps to intensify the flavors, creating a rich, flavorful broth that ties all the vegetables together perfectly. Whether you’re looking for a healthy lunch option, a light dinner, or meal prep for the week, this recipe delivers consistently excellent results.
Frequently Asked Questions
Can I freeze this vegetable soup?
Yes, this soup freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Can I substitute or add different vegetables?
Absolutely! This recipe is incredibly versatile. Feel free to use whatever vegetables you have on hand or are in season. Just keep in mind that softer vegetables like peas or corn should be added during the last few minutes of cooking to prevent them from becoming too soft.
How long does this soup last in the refrigerator?
When stored in an airtight container, this soup will keep well in the refrigerator for up to 5 days. The flavors often improve after a day or two as the ingredients have time to meld together.
