Instant Pot Vegetable Soup

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

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The Process

sliced leeks in Instant Pot

Using sauté setting- add oil, leeks, and 1/4 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 3 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: The Foodie Eats

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
  • 1/2 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 1/4 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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4 Comments

  • Reply
    Trish Davis
    January 7, 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
    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
    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.

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