![To make this tasty soup, gather the following ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 bell pepper, diced (any color) - 1 zucchini, chopped - 1 cup green beans, trimmed and cut into pieces - 1 can (14.5 oz) diced tomatoes and juices - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 1 cup kale or spinach, chopped - Optional: 1 tablespoon lemon juice for brightness You can use both fresh and frozen vegetables in this soup. Fresh vegetables offer bright flavors and textures. They also have more nutrients. Frozen vegetables are convenient and quick. They are picked at their peak freshness. I often use a mix of both. That way, I get the best of both worlds. If you use frozen vegetables, skip the initial sauté step. Just add them straight to the pot. Want to boost the taste of your soup? Here are some optional ingredients to try: - Fresh herbs like parsley or cilantro for garnish - A splash of balsamic vinegar for depth - A pinch of red pepper flakes for heat - Cooked beans or lentils for added protein These extras can make your soup even better. Feel free to mix and match based on what you enjoy! For the full recipe, check out the detailed instructions provided earlier. Start by washing all your vegetables. This keeps your soup fresh and clean. Dice the onion and garlic first. Slice the carrots and celery into small pieces. Chop the bell pepper and zucchini. Trim the green beans and cut them into bite-sized pieces. Finally, wash and chop the kale or spinach. Having everything ready makes cooking easier and faster. 1. Sauté the Base: Turn on your Instant Pot and select the sauté function. Add one tablespoon of olive oil. Once hot, toss in the diced onion and minced garlic. Cook for about 3-4 minutes until they smell good and soften. 2. Add Vegetables: Next, stir in the sliced carrots, diced celery, bell pepper, and zucchini. Cook for another 3-4 minutes. You want them to start softening but not mushy. 3. Combine Ingredients: Now, add the chopped green beans, canned tomatoes with juices, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Stir well to mix everything together. 4. Pressure Cook: Close the lid and make sure the steam valve is sealed. Select the Pressure Cook function and set the timer for 8 minutes. 5. Release Pressure: After the timer goes off, let the pressure release naturally for about 5 minutes. Then, switch to quick release for any remaining steam. 6. Finish the Soup: Carefully open the lid. Remove the bay leaf and stir in the chopped kale or spinach. If you like, add a tablespoon of lemon juice for extra brightness. Let the soup sit for a few minutes until the greens wilt. 7. Taste and Adjust: Finally, taste your soup. Add more salt, pepper, or herbs if you want. This step ensures your soup is just right. - Always check that the sealing ring is in place. This helps build pressure. - Avoid overfilling the pot. Leave space for steam to circulate. - Quick release is best for vegetables. This keeps them crisp and bright. - If your soup is too thick, add more broth or water after cooking. These tips help you get the best soup every time you use your Instant Pot. Don't forget to check the Full Recipe for all the details! To create the best Instant Pot vegetable soup, start with fresh ingredients. Fresh vegetables give more flavor. Chop them into even pieces for even cooking. Use the sauté function to build flavor. Sauté onions and garlic first. This step adds depth to your soup. Make sure to add enough broth. For a rich taste, use vegetable broth. You can also add herbs like thyme and basil for extra flavor. Don’t forget the bay leaf; it adds a unique touch. Always taste your soup before serving. Adjust the salt and pepper to your liking. If you want a zing, add lemon juice at the end. This brightens the flavors beautifully. One common mistake is not sealing the lid properly. If the lid is not sealed, the pressure won’t build. This means the soup won’t cook right. Another mistake is overcooking the vegetables. If you cook them too long, they turn mushy. Stick to the 8-minute cooking time for perfect veggies. Don’t skip the natural pressure release. This step helps keep your soup from being too watery. Be careful when quick-releasing steam; hot steam can burn you. Cooking at high altitudes requires some changes. Water boils at a lower temperature up there. This means you may need longer cooking times. At altitudes above 3,000 feet, add 1-2 minutes to the cooking time. Always check the soup after the initial cook time. If the veggies are still firm, add more time. Keep an eye on your soup. Adjust as needed for perfect results. Cooking should be fun and tasty! For a full recipe, check the [Full Recipe]. {{image_2}} You can change up the base of this soup. Swap out the zucchini for squash or use sweet potatoes instead of carrots. If you love a bit of crunch, add some corn or peas. For a heartier soup, toss in some lentils or quinoa. These swaps keep things fresh and fun! This soup is super flexible. It’s already vegan, as it uses vegetable broth. For gluten-free eaters, just check the broth label. Most are safe, but it’s good to be sure. If you want to add protein, use chickpeas or beans. They fit well and keep it plant-based. If you like heat, add some red pepper flakes or chopped jalapeños. They bring a nice kick! You can also stir in a spoon of hot sauce right before serving. For a smoky flavor, try adding smoked paprika. This gives your soup a whole new vibe! For the full recipe, check out the detailed steps to create this delightful dish. After you enjoy your meal, let the soup cool down. You can store it in an airtight container. This keeps the soup fresh and tasty. Place it in the fridge if you plan to eat it within a few days. It’s best to eat it within five days. If you want to keep it longer, freezing is a great option. To freeze your soup, first, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly to avoid air. Label the bags with the date to keep track. The soup can last up to three months in the freezer. When you're ready to eat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Reheat the soup in a pot on the stove over medium heat. Stir often to avoid sticking. If you used the freezer, add a splash of water or broth. This helps bring back the soup's great texture. You can also reheat in the microwave but watch the time so it doesn't overcook. Enjoy your warm and flavorful Instant Pot Vegetable Soup! Yes, you can make this soup without broth. Just use water instead. It will still taste good. You can add herbs and spices to boost flavor. If you want, add a splash of soy sauce or a bit of vinegar for depth. The soup may be lighter, but you still get all those tasty veggies. There are many great sides for vegetable soup! Here are some ideas: - Crusty bread - Grilled cheese sandwiches - A fresh garden salad - Garlic bread - Cheese quesadillas These sides add flavor and texture. They also make your meal more filling. Your Instant Pot Vegetable Soup will last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, freeze it. It will last up to 3 months in the freezer. When ready, just reheat and enjoy! You can find the Full Recipe for this soup above. This blog post offers a full guide to making Instant Pot Vegetable Soup. We covered essential ingredients, cooking steps, and useful tips. You learned about ingredient swaps, diet needs, and how to store leftovers. Remember, the best soup starts with fresh or frozen veggies and your favorite spices. Keep experimenting with flavors to make it your own. I hope you enjoy every comforting bowl!](https://mycookingcast.com/wp-content/uploads/2025/05/d0f02c53-402a-4ed5-941f-d7b952952252-768x768.webp)
Looking for a quick and tasty vegetable soup? This Instant Pot Vegetable Soup recipe is just what you need! Packed with vibrant veggies, it’s easy to make and bursting with flavor. I’ll walk you through the simple steps and share tips to enhance your soup. Get ready to warm up your kitchen and enjoy a hearty meal that’s ready in no time! Let’s dive in and make some magic in your Instant Pot!
Ingredients
Complete List of Ingredients for Instant Pot Vegetable Soup
To make this tasty soup, gather the following ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 medium carrots, sliced
– 2 celery stalks, diced
– 1 bell pepper, diced (any color)
– 1 zucchini, chopped
– 1 cup green beans, trimmed and cut into pieces
– 1 can (14.5 oz) diced tomatoes and juices
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1 bay leaf
– Salt and pepper to taste
– 1 cup kale or spinach, chopped
– Optional: 1 tablespoon lemon juice for brightness
Fresh vs. Frozen: Which Vegetables to Use?
You can use both fresh and frozen vegetables in this soup. Fresh vegetables offer bright flavors and textures. They also have more nutrients. Frozen vegetables are convenient and quick. They are picked at their peak freshness. I often use a mix of both. That way, I get the best of both worlds. If you use frozen vegetables, skip the initial sauté step. Just add them straight to the pot.
Optional Ingredients for Extra Flavor
Want to boost the taste of your soup? Here are some optional ingredients to try:
– Fresh herbs like parsley or cilantro for garnish
– A splash of balsamic vinegar for depth
– A pinch of red pepper flakes for heat
– Cooked beans or lentils for added protein
These extras can make your soup even better. Feel free to mix and match based on what you enjoy! For the full recipe, check out the detailed instructions provided earlier.
Step-by-Step Instructions
Preparing the Vegetables: A Quick Overview
Start by washing all your vegetables. This keeps your soup fresh and clean. Dice the onion and garlic first. Slice the carrots and celery into small pieces. Chop the bell pepper and zucchini. Trim the green beans and cut them into bite-sized pieces. Finally, wash and chop the kale or spinach. Having everything ready makes cooking easier and faster.
Detailed Cooking Instructions for Instant Pot Vegetable Soup
1. Sauté the Base: Turn on your Instant Pot and select the sauté function. Add one tablespoon of olive oil. Once hot, toss in the diced onion and minced garlic. Cook for about 3-4 minutes until they smell good and soften.
2. Add Vegetables: Next, stir in the sliced carrots, diced celery, bell pepper, and zucchini. Cook for another 3-4 minutes. You want them to start softening but not mushy.
3. Combine Ingredients: Now, add the chopped green beans, canned tomatoes with juices, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Stir well to mix everything together.
4. Pressure Cook: Close the lid and make sure the steam valve is sealed. Select the Pressure Cook function and set the timer for 8 minutes.
5. Release Pressure: After the timer goes off, let the pressure release naturally for about 5 minutes. Then, switch to quick release for any remaining steam.
6. Finish the Soup: Carefully open the lid. Remove the bay leaf and stir in the chopped kale or spinach. If you like, add a tablespoon of lemon juice for extra brightness. Let the soup sit for a few minutes until the greens wilt.
7. Taste and Adjust: Finally, taste your soup. Add more salt, pepper, or herbs if you want. This step ensures your soup is just right.
Important Tips for Pressure Cooking
– Always check that the sealing ring is in place. This helps build pressure.
– Avoid overfilling the pot. Leave space for steam to circulate.
– Quick release is best for vegetables. This keeps them crisp and bright.
– If your soup is too thick, add more broth or water after cooking.
These tips help you get the best soup every time you use your Instant Pot. Don’t forget to check the Full Recipe for all the details!
Tips & Tricks
How to Make the Best Instant Pot Vegetable Soup
To create the best Instant Pot vegetable soup, start with fresh ingredients. Fresh vegetables give more flavor. Chop them into even pieces for even cooking. Use the sauté function to build flavor. Sauté onions and garlic first. This step adds depth to your soup.
Make sure to add enough broth. For a rich taste, use vegetable broth. You can also add herbs like thyme and basil for extra flavor. Don’t forget the bay leaf; it adds a unique touch.
Always taste your soup before serving. Adjust the salt and pepper to your liking. If you want a zing, add lemon juice at the end. This brightens the flavors beautifully.
Common Mistakes to Avoid
One common mistake is not sealing the lid properly. If the lid is not sealed, the pressure won’t build. This means the soup won’t cook right.
Another mistake is overcooking the vegetables. If you cook them too long, they turn mushy. Stick to the 8-minute cooking time for perfect veggies.
Don’t skip the natural pressure release. This step helps keep your soup from being too watery. Be careful when quick-releasing steam; hot steam can burn you.
Cooking Time Adjustments for Different Altitudes
Cooking at high altitudes requires some changes. Water boils at a lower temperature up there. This means you may need longer cooking times.
At altitudes above 3,000 feet, add 1-2 minutes to the cooking time. Always check the soup after the initial cook time. If the veggies are still firm, add more time.
Keep an eye on your soup. Adjust as needed for perfect results. Cooking should be fun and tasty!
For a full recipe, check the [Full Recipe].
Variations
Creative Ingredient Swaps for Instant Pot Vegetable Soup
You can change up the base of this soup. Swap out the zucchini for squash or use sweet potatoes instead of carrots. If you love a bit of crunch, add some corn or peas. For a heartier soup, toss in some lentils or quinoa. These swaps keep things fresh and fun!
Diet-specific Modifications (Vegan, Gluten-Free, etc.)
This soup is super flexible. It’s already vegan, as it uses vegetable broth. For gluten-free eaters, just check the broth label. Most are safe, but it’s good to be sure. If you want to add protein, use chickpeas or beans. They fit well and keep it plant-based.
How to Spice It Up: Adding Heat to Your Soup
If you like heat, add some red pepper flakes or chopped jalapeños. They bring a nice kick! You can also stir in a spoon of hot sauce right before serving. For a smoky flavor, try adding smoked paprika. This gives your soup a whole new vibe!
For the full recipe, check out the detailed steps to create this delightful dish.
Storage Info
How to Store Leftover Instant Pot Vegetable Soup
After you enjoy your meal, let the soup cool down. You can store it in an airtight container. This keeps the soup fresh and tasty. Place it in the fridge if you plan to eat it within a few days. It’s best to eat it within five days. If you want to keep it longer, freezing is a great option.
Freezing Tips for Long-term Storage
To freeze your soup, first, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly to avoid air. Label the bags with the date to keep track. The soup can last up to three months in the freezer.
Reheating Instructions for Best Flavor
When you’re ready to eat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Reheat the soup in a pot on the stove over medium heat. Stir often to avoid sticking. If you used the freezer, add a splash of water or broth. This helps bring back the soup’s great texture. You can also reheat in the microwave but watch the time so it doesn’t overcook. Enjoy your warm and flavorful Instant Pot Vegetable Soup!
FAQs
Can I make Instant Pot Vegetable Soup without broth?
Yes, you can make this soup without broth. Just use water instead. It will still taste good. You can add herbs and spices to boost flavor. If you want, add a splash of soy sauce or a bit of vinegar for depth. The soup may be lighter, but you still get all those tasty veggies.
What are some good sides to serve with vegetable soup?
There are many great sides for vegetable soup! Here are some ideas:
– Crusty bread
– Grilled cheese sandwiches
– A fresh garden salad
– Garlic bread
– Cheese quesadillas
These sides add flavor and texture. They also make your meal more filling.
How long does Instant Pot Vegetable Soup last in the fridge?
Your Instant Pot Vegetable Soup will last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, freeze it. It will last up to 3 months in the freezer. When ready, just reheat and enjoy! You can find the Full Recipe for this soup above.
This blog post offers a full guide to making Instant Pot Vegetable Soup. We covered essential ingredients, cooking steps, and useful tips. You learned about ingredient swaps, diet needs, and how to store leftovers.
Remember, the best soup starts with fresh or frozen veggies and your favorite spices. Keep experimenting with flavors to make it your own. I hope you enjoy every comforting bowl!
![To make this tasty soup, gather the following ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 bell pepper, diced (any color) - 1 zucchini, chopped - 1 cup green beans, trimmed and cut into pieces - 1 can (14.5 oz) diced tomatoes and juices - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 1 cup kale or spinach, chopped - Optional: 1 tablespoon lemon juice for brightness You can use both fresh and frozen vegetables in this soup. Fresh vegetables offer bright flavors and textures. They also have more nutrients. Frozen vegetables are convenient and quick. They are picked at their peak freshness. I often use a mix of both. That way, I get the best of both worlds. If you use frozen vegetables, skip the initial sauté step. Just add them straight to the pot. Want to boost the taste of your soup? Here are some optional ingredients to try: - Fresh herbs like parsley or cilantro for garnish - A splash of balsamic vinegar for depth - A pinch of red pepper flakes for heat - Cooked beans or lentils for added protein These extras can make your soup even better. Feel free to mix and match based on what you enjoy! For the full recipe, check out the detailed instructions provided earlier. Start by washing all your vegetables. This keeps your soup fresh and clean. Dice the onion and garlic first. Slice the carrots and celery into small pieces. Chop the bell pepper and zucchini. Trim the green beans and cut them into bite-sized pieces. Finally, wash and chop the kale or spinach. Having everything ready makes cooking easier and faster. 1. Sauté the Base: Turn on your Instant Pot and select the sauté function. Add one tablespoon of olive oil. Once hot, toss in the diced onion and minced garlic. Cook for about 3-4 minutes until they smell good and soften. 2. Add Vegetables: Next, stir in the sliced carrots, diced celery, bell pepper, and zucchini. Cook for another 3-4 minutes. You want them to start softening but not mushy. 3. Combine Ingredients: Now, add the chopped green beans, canned tomatoes with juices, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Stir well to mix everything together. 4. Pressure Cook: Close the lid and make sure the steam valve is sealed. Select the Pressure Cook function and set the timer for 8 minutes. 5. Release Pressure: After the timer goes off, let the pressure release naturally for about 5 minutes. Then, switch to quick release for any remaining steam. 6. Finish the Soup: Carefully open the lid. Remove the bay leaf and stir in the chopped kale or spinach. If you like, add a tablespoon of lemon juice for extra brightness. Let the soup sit for a few minutes until the greens wilt. 7. Taste and Adjust: Finally, taste your soup. Add more salt, pepper, or herbs if you want. This step ensures your soup is just right. - Always check that the sealing ring is in place. This helps build pressure. - Avoid overfilling the pot. Leave space for steam to circulate. - Quick release is best for vegetables. This keeps them crisp and bright. - If your soup is too thick, add more broth or water after cooking. These tips help you get the best soup every time you use your Instant Pot. Don't forget to check the Full Recipe for all the details! To create the best Instant Pot vegetable soup, start with fresh ingredients. Fresh vegetables give more flavor. Chop them into even pieces for even cooking. Use the sauté function to build flavor. Sauté onions and garlic first. This step adds depth to your soup. Make sure to add enough broth. For a rich taste, use vegetable broth. You can also add herbs like thyme and basil for extra flavor. Don’t forget the bay leaf; it adds a unique touch. Always taste your soup before serving. Adjust the salt and pepper to your liking. If you want a zing, add lemon juice at the end. This brightens the flavors beautifully. One common mistake is not sealing the lid properly. If the lid is not sealed, the pressure won’t build. This means the soup won’t cook right. Another mistake is overcooking the vegetables. If you cook them too long, they turn mushy. Stick to the 8-minute cooking time for perfect veggies. Don’t skip the natural pressure release. This step helps keep your soup from being too watery. Be careful when quick-releasing steam; hot steam can burn you. Cooking at high altitudes requires some changes. Water boils at a lower temperature up there. This means you may need longer cooking times. At altitudes above 3,000 feet, add 1-2 minutes to the cooking time. Always check the soup after the initial cook time. If the veggies are still firm, add more time. Keep an eye on your soup. Adjust as needed for perfect results. Cooking should be fun and tasty! For a full recipe, check the [Full Recipe]. {{image_2}} You can change up the base of this soup. Swap out the zucchini for squash or use sweet potatoes instead of carrots. If you love a bit of crunch, add some corn or peas. For a heartier soup, toss in some lentils or quinoa. These swaps keep things fresh and fun! This soup is super flexible. It’s already vegan, as it uses vegetable broth. For gluten-free eaters, just check the broth label. Most are safe, but it’s good to be sure. If you want to add protein, use chickpeas or beans. They fit well and keep it plant-based. If you like heat, add some red pepper flakes or chopped jalapeños. They bring a nice kick! You can also stir in a spoon of hot sauce right before serving. For a smoky flavor, try adding smoked paprika. This gives your soup a whole new vibe! For the full recipe, check out the detailed steps to create this delightful dish. After you enjoy your meal, let the soup cool down. You can store it in an airtight container. This keeps the soup fresh and tasty. Place it in the fridge if you plan to eat it within a few days. It’s best to eat it within five days. If you want to keep it longer, freezing is a great option. To freeze your soup, first, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly to avoid air. Label the bags with the date to keep track. The soup can last up to three months in the freezer. When you're ready to eat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Reheat the soup in a pot on the stove over medium heat. Stir often to avoid sticking. If you used the freezer, add a splash of water or broth. This helps bring back the soup's great texture. You can also reheat in the microwave but watch the time so it doesn't overcook. Enjoy your warm and flavorful Instant Pot Vegetable Soup! Yes, you can make this soup without broth. Just use water instead. It will still taste good. You can add herbs and spices to boost flavor. If you want, add a splash of soy sauce or a bit of vinegar for depth. The soup may be lighter, but you still get all those tasty veggies. There are many great sides for vegetable soup! Here are some ideas: - Crusty bread - Grilled cheese sandwiches - A fresh garden salad - Garlic bread - Cheese quesadillas These sides add flavor and texture. They also make your meal more filling. Your Instant Pot Vegetable Soup will last about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, freeze it. It will last up to 3 months in the freezer. When ready, just reheat and enjoy! You can find the Full Recipe for this soup above. This blog post offers a full guide to making Instant Pot Vegetable Soup. We covered essential ingredients, cooking steps, and useful tips. You learned about ingredient swaps, diet needs, and how to store leftovers. Remember, the best soup starts with fresh or frozen veggies and your favorite spices. Keep experimenting with flavors to make it your own. I hope you enjoy every comforting bowl!](https://mycookingcast.com/wp-content/uploads/2025/05/d0f02c53-402a-4ed5-941f-d7b952952252-250x250.webp)
