This Instant Pot vegetable soup is a super simple, light and healthy garden vegetable soup with baby greens. Perfect for a Whole30 weeknight dinner.
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.
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
And this is the AMAZING Result…
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Instant Pot Vegetable Soup
Super simple, light and healthy garden vegetable soup.
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Servings: 8
Calories: 105kcal
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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Trish Davis
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
Patty O’
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!
Gary
Thanks for the review! I definitely love a versatile recipe.
Sheila
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.
Marcie
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!
Shannon
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!