Instant Pot Vegetable Soup

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 2

Building and Releasing Pressure: 25

Total Time: 42

Servings: 2 cup servings

Calories: 125cal

Author: Ashley Fehr

This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!

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US Customary - Metric

Ingredients

1 teaspoon canola oil
1 medium onion finely diced
1 tablespoon tomato paste
2 teaspoons minced garlic
2 teaspoons Italian seasoning
2 teaspoons salt
1/4 teaspoon black pepper
6 cups low sodium chicken or vegetable broth
1 lb potatoes chopped (about 3-4 medium)
3 large carrots peeled and chopped
2 ribs celery sliced
1 1/2 cups fired roasted diced tomatoes (or other flavor -- 398ml/13oz)
1 cup fresh green beans cut in thirds
½ cup canned, frozen or fresh corn
1 bay leaf
1 cup finely chopped spinach

Instructions

Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Notes

*The recipe makes approximately 9.5-10 cups of soup, or eight 1 1/4 cup servings.

Storage:

Leftover vegetable soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove, in the microwave, or on "SAUTE" in the instant pot.

This vegetable soup is incredibly freezer friendly. Simply let it cool to room temperature, then transfer it to a freezer safe container or freezer bag. Store it in the freezer for 4-6 months. To reheat, thaw overnight in the fridge or in a sink of cold water, then warm in the microwave or on the stove. You can also reheat it in the instant pot on "SAUTE" until warmed through.

Nutrition