Vegetable soup in white bowl
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Instant Pot Vegetable Soup

Super simple, light and healthy garden vegetable soup.
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
  • 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