Description
This Instant Pot Vegetable Soup is a hearty and comforting recipe packed with fresh vegetables, beans, and flavorful seasonings. It uses the convenience of an Instant Pot to quickly create a wholesome and delicious soup that is perfect for a nutritious meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- ½ cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
- 1 cup carrots, cut into ¼-inch thick coins (about 4 medium carrots)
- 1 cup green beans, fresh or frozen
- ¾ cup corn, frozen or canned
- 1 (14-ounce) can fire-roasted diced tomatoes
Seasonings and Herbs
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Liquids and Beans
- 5 cups chicken or vegetable broth, divided
- 1 (15-ounce) can cannellini beans, drained and rinsed
Instructions
- Sauté Vegetables: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion and celery, sautéing until softened, about 3-5 minutes. Then add the minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for an additional 1 minute to release the flavors.
- Deglaze and Add Ingredients: Pour ½ cup of the broth into the pot to deglaze it, scraping up any bits stuck to the bottom. Turn off the “Sauté” mode. Add the remaining broth, bay leaf, potatoes, carrots, green beans, corn, and fire-roasted diced tomatoes to the pot. Stir gently to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High pressure for 5 minutes. Once the cooking time is completed, allow the pressure to release naturally for 10 minutes, then carefully open the valve to release any remaining pressure.
- Add Beans: Remove the bay leaf from the soup. Stir in the drained and rinsed cannellini beans. Replace the lid and let the soup sit for 5 minutes to warm the beans through.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with freshly grated Parmesan cheese for added flavor.
Notes
- You can substitute vegetable broth to make this recipe vegetarian or vegan by omitting the Parmesan garnish.
- Feel free to use fresh or frozen vegetables as per availability; just adjust the cooking time slightly if needed.
- If you prefer a thicker soup, mash some of the potatoes with a spoon before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
