Instant Pot Vegetable Soup
Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Ingredients
- 2 tablespoons (28g) olive oil or unsalted butter
- 1 (215g) onion , sliced
- 3 cloves (12g) garlic , minced
- 3 (220g) carrots , peeled and chopped
- 3 ribs (220g) celery , chopped
- 1½ pounds (680g) russet potatoes , chopped into cubes
- 3 (0.4g) bay leaves
- 1 teaspoon (0.8g) dried oregano
- ½ teaspoon (0.6g) dried basil
- 1 teaspoon (7g) fine salt
- 4 cups (1L) unsalted vegetable stock or unsalted chicken stock
- 1 can (796g) crushed fire-roasted tomatoes
- Optional: 2 - 3 cups (80g - 120g) spinach or kale
Equipment
Instructions
- 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~
Notes
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.
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Nutrition
Calories: 209kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 1385mg | Potassium: 750mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7185IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 2mg