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Home » Instant Pot Magic

Instant Pot Vegetable Soup

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published January 7, 2019. Last modified August 1, 2025 By Gary White

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vegetable soup image for Pinterest

This Instant Pot vegetable soup is a super simple, light and healthy garden vegetable soup with baby greens. Perfect for a Whole30 weeknight dinner.

Vegetable soup in white bowl

Sometimes you just need to remove all the bells and whistles and let food be what it is. I feel this is especially true when it comes to vegetables. I often find that vegetable soups have too much going on. And personally, when I'm in the mood for vegetable soup, I kinda want it simple. So that's what we've done here with this soup. We did break tradition just a bit by adding baby leafy greens at the end just to boost the veggie content. I just grabbed a bag of baby kale mix and threw it in at the end.

vegetable soup in white bowl with striped white linen on wood

More Soup Recipes

  • Instant Pot Sausage, Potato and Kale Soup
  • Instant Pot Beef Vegetable Soup
  • Instant Pot Chicken Vegetable Soup with Collard Greens

How to Make Instant Pot Vegetable Soup

sliced leeks in Instant Pot
Using sauté setting- add oil, leeks, and ¼ teaspoon of salt to pot. Cook for 3-4 minutes, until leeks soften, but not brown. Stir frequently.
leeks and minced garlic sautéing in Instant Pot
Add garlic and continue cooking for one more minute.
tomatoes, potatoes, carrots, and green beans seasoned with salt and pepper
Then add all remaining veggies (except leafy greens): potatoes, carrots, tomatoes, green beans - along with bay leaf, salt, and pepper.
tomatoes, potatoes, carrots, and green beans in vegetable broth
Add vegetable broth and give a good mix. Lock lid and cook for 5 minutes at high pressure.
cooked tomatoes, potatoes, carrots, and green beans
Once cook time is complete, quick-release pressure.
cooked tomatoes, potatoes, carrots, and green beans topped with parsley
Add lemon juice and parsley and mix well.
baby spinach, baby kale, and swiss chard
Finally, add leafy greens to pot and give a good mix to allow to wilt. Serve immediately.

And this is the AMAZING Result…

vegetable soup in white bowl with striped white linen on wood

★ Did you make this soup?

Please give it a star rating below! ★

📖 Recipe

Vegetable soup in white bowl

Instant Pot Vegetable Soup

Super simple, light and healthy garden vegetable soup.
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 105kcal
Author: Gary White

Ingredients 

  • 1 cup leeks slice, white and pale green parts only
  • 2 Tbsp. olive oil
  • 2 tsp. sea salt divided
  • 1 Tbsp. garlic minced
  • 2 cups gold potatoes roughly chopped
  • 2 cups baby carrots cut in half
  • 2 cup Roma tomatoes de-seeded, large diced
  • 2 cups green beans cut into 2-inch pieces
  • 1 bay leaf
  • ½ tsp. black pepper
  • 6 cups vegetable broth
  • 2 Tbsp. lemon juice
  • 2 Tbsp. parsley finely chopped
  • 5 oz. baby leafy greens baby spinach, baby kale, or Swiss charrd

Instructions

  • Using sauté setting- add oil, leeks, and ¼ teaspoon of salt to pot. Cook for 3-4 minutes, until leeks soften, but not brown. Stir frequently. Add garlic and continue cooking for one more minute.
  • Add all remaining veggies (except leafy greens): potatoes, carrots, tomatoes, green beans – along with bay leaf, salt, and pepper. Add vegetable broth and give a good mix. Lock lid and cook for 5 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Add lemon juice and parsley and mix well. 
  • Finally, add leafy greens to pot and give a good mix to allow to wilt. Serve immediately.

Nutrition

Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Sodium: 994mg | Potassium: 492mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7265IU | Vitamin C: 24.4mg | Calcium: 69mg | Iron: 3mg
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Reader Interactions

Comments

  1. Trish Davis

    January 07, 2019 at 5:05 pm

    5 stars
    OMG!! This soup was really really good. Simple to make. I was lucky that I had leeks already prepped in my freezer. The added lemon in the end totally sent this soup overboard. I will make this one again and again. I will add some pasta to it tonight to bulk it up a bit for my hubby. He's not much of a soup man but if I say its stew, its all good. lol

    Reply
  2. Patty O’

    March 23, 2019 at 7:39 pm

    5 stars
    Wow! Came in out of the cold tonight and was looking for something easy to make, using ingredients I had in the house, and Whole30 compliant. This recipe ticked all the boxes! And it’s absolutely delicious! I substituted mirapoix for the leeks; canned organic diced tomatoes for fresh ones; and chicken stock for vegetable stock. Absolutely scrumptious!

    Reply
    • Gary

      March 24, 2019 at 7:43 am

      Thanks for the review! I definitely love a versatile recipe.

      Reply
  3. Sheila

    April 12, 2019 at 3:33 pm

    5 stars
    Love it! Used beef and chicken broth because I only had half of each on hand. I also added can of fire roasted tomatoes instead of fresh. Added a can of garbanzo beans and a small fresh red bell pepper and can of southwestern corn. Just kind of used some of everything I like. The kale made it even better. This was wonderful.

    Reply
  4. Marcie

    January 21, 2020 at 2:03 pm

    5 stars
    This soup was fabulous! I used yellow onion and added celery to start. I used my own homemade canned tomatoes and used frozen green beans! I just found your website and I look forward to making many more of your recipes!

    Reply
  5. Shannon

    October 31, 2021 at 7:32 am

    5 stars
    Thank you for this recipe! I make this soup regularly and it’s the perfect, guilt free combination.
    I enjoy your recipes and I also like that I can read your recipes without a thousand ads popping up so thank you for that as well!

    Reply
5 from 5 votes

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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