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+ servings
Vegetable soup in white bowl

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


  • 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


  • 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.


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