Fall is finally here. The weather is cooling down beautifully, so I’m reaching for my easy Instant Pot recipes and creating some delicious soups. Some times I like to create a soup without any meat. This soothing Instant Pot vegetable soup was created with vegetables that I had on hand. When you need something to fill you up and warm your soul, reach for this vegetable soup recipe!
Easy Instant Pot Vegetable Soup
The amazing thing about vegetable soup is that you can make it with any vegetables you have on hand. You can use frozen vegetables or any vegetables you have starting to turn in your refrigerator. You can even add canned vegetables toward the end of your cook time if you want to. You can even add meat or noodles.
This delicious Instant Pot vegetable soup is vegan and made with only fresh vegetables and herbs. It’s absolutely delicious with a splash of lime juice right before serving.
Here is what is in the best Instant Pot vegetable soup!
You’ll need celery, carrots, red onion, garlic powder, chili powder, salt & pepper, vegetable broth, cherry tomatoes, kale, bay leaves, and red potatoes to create this vegan Instant Pot vegetable soup.
This particular vegetable soup has a bit of a southwest taste with the chili powder and lime juice.
To make the soup, you’ll need to saute the carrots, onion, and celery with garlic powder and chili powder in the vegetable oil until tender.
Then you’ll add your vegetable broth, potatoes, chopped tomatoes, and bay leaves to the Instant Pot. You’ll set the cook time to only three minutes, which is just enough to make the vegetables tender.
Add the kale and lime juice just before serving for a burst of freshness and some delicious greens in your soup!
How much liquid do you put in the Instant Pot for soup?
This particular vegetable soup calls for six cups of liquid, in our case vegetable broth. The amount of liquid you add will depend on the liquid in your other ingredients.
How do you keep vegetables from getting mushy in the Instant Pot?
To avoid overcooking your vegetables, use a low pressure setting on your Instant Pot. Vegetables cook very fast in the Instant Pot and can easily get overcooked. For things like the kale in our vegetable soup, add at the end of the cook time.
This vegetable soup is a bit different than other veggie soups I’ve seen, but like I said, it’s very versatile. You can add corn or black beans, or even noodles if you’d like!
- 1 T. extra virgin olive oil
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- 1 t. garlic powder
- 1 t. chili powder
- Sea salt & black pepper, to taste
- 6 vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 c. baby kale, roughly chopped
- 2 T. fresh lime juice
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!