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    Home » Instant Pot

    Instant Pot Vegetable Soup

    Published January 7, 2019. Last modified January 7, 2019 By Gary White

    940 shares
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    vegetable soup image for Pinterest

    Instant Pot Vegetable Soup

    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 Instant Pot vegetable 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

     

    The Process

    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 Instant Pot Vegetable Soup?

    Please give it a star rating below! ★

    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
    Cook Time: 25 minutes
    Total Time: 50 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

     

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    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

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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    940 shares
    940 shares