Learn how to make Instant Pot Vegetable Soup! This savory-tangy Pressure Cooker Vegetable Soup is packed with flavors, nutrients, and satisfying textures. Hearty, healthy, yet deliciously wholesome veggie soup.
From Chicken and Dumplings to Zuppa Toscana to Vietnamese Pho, we love making Soups in Instant Pot!
There are times you’d crave a thick & creamy soup, but there are other times when you just want a delicious bowl of good old nourishing vegetable soup.
This satisfying Instant Pot Veggie Soup is simple yet packed with fresh, wholesome, hearty flavors. Especially great for chilly days; after enjoying heavy meals; when you’re not feeling well; or needing some mood-boosting wholesome food!
We’re using several techniques to build flavors & add depths to this Vegetable Soup Recipe. This includes sauteing the herbs, spices, aromatics; using fire-roasted tomatoes; adding fresh, healthy leafy green vegetables; and using salt before & after pressure cooking the veggie soup.
Enjoy cooking Delicious Instant Pot Veggie Soup!
Step-by-Step Guide: Instant Pot Vegetable Soup
Here are the ingredients for cooking Vegetable Soup in Instant Pot.
Vegetables: We used kale to make this vegetable soup recipe, but spinach will work equally well.
Tomatoes: We used a can of crushed fire-roasted tomatoes, but you can also use 4 diced fresh tomatoes. Make sure to taste & adjust the vegetable soup in the end because the tomatoes you use every time can vary greatly in sweetness, tartness, & tanginess.
Potatoes: You can place the peeled potatoes under cold water. It’ll prevent them from browning while you prepare the remaining ingredients. Make sure to drain the water before adding the potato cubes to the Instant Pot.
Make Instant Pot Vegetable Soup (Pressure Cooker Vegetable Soup)! This savory-tangy veggie soup is packed with flavors, nutrients, and satisfying textures. Comforting, healthy, yet deliciously wholesome vegetarian soup.
Saute Onions, Garlic, and Spices: Heat up Instant Pot using “Sauté More” function. Wait until the screen says “HOT”. Add 2 tbsp (30ml) olive oil or unsalted butter in Instant Pot. Ensure the whole bottom is coated. Add & saute sliced onion until lightly browned (roughly 4 minutes). Add in minced garlic, 3 bay leaves, 1 tsp (0.8g) dried oregano, and ½ tsp (0.6g) dried basil, then saute for another minute.
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then scrub all the brown bits off the bottom of the pot with a wooden spoon.
Pressure Cook Vegetable Soup: Add in 1 tsp (7g) fine salt and 3 cups (750ml) unsalted stock. Give it a quick mix. Add in chopped carrots, chopped celeries, and 1½ lb (680g) potato cubes. Layer the crushed fire-roasted tomatoes on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
Add Kale or Spinach: Press “Saute” button, then bring the vegetable soup back to a full boil. Cook kale or spinach in Instant Pot.Kale: cook for roughly 3 - 4 minutesSpinach: cook for roughly 1 - 2 minutes
Season & Serve: Stir occasionally and break down some of the potatoes to thicken the soup. Taste vegetable soup and adjust the seasoning with more salt. *For Reference: Our tomatoes were really sour, so we added ½ tsp sugar to balance the flavors. We also added 3 - 4 pinches of salt to properly season. Serve & enjoy~
Tomatoes: We used a can of crushed fire-roasted tomatoes, but you can also use 4 diced fresh tomatoes.Taste & Balance Flavors: Make sure to taste & adjust the vegetable soup because the tomatoes you use every time can vary greatly in sweetness, tartness, & tanginess.Prevent Potatoes from Turning Brown: You can place the peeled potatoes under cold water to prevent them from browning. Make sure to drain the water before adding the potato cubes to the Instant Pot.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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