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For a tasty Instant Pot vegetable soup, you need simple, fresh, and pantry ingredients. This recipe is quick, easy, and healthy. You can find the full recipe below. - 1 medium onion, diced - 2 cloves garlic, finely minced - 2 medium carrots, sliced into rounds - 2 celery stalks, sliced - 1 bell pepper, diced (your choice of color) - 1 medium zucchini, diced - 1 cup green beans, cut into 1-inch pieces - 2 cups fresh spinach, roughly chopped - 1 tablespoon olive oil - 1 can (14.5 oz) diced tomatoes with their juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 bay leaf - Salt and black pepper to taste - 1 cup frozen peas This selection of fresh and pantry ingredients makes a soup that warms the soul. Each item adds flavor and texture, making your meal both nourishing and satisfying. Start with the Instant Pot. Turn it on and select the Sauté mode. Add one tablespoon of olive oil. Wait for the oil to shimmer. Then, add one medium onion that you diced. Next, introduce two cloves of finely minced garlic. Cook these for about 3 to 4 minutes. You want the onion to become clear and smell good. Now, it’s time to add some color! Add two medium carrots sliced into rounds. Then, put in two celery stalks sliced. Next, add one diced bell pepper—any color you like. Follow with one diced medium zucchini and one cup of green beans cut into 1-inch pieces. Sauté these for another 3 to 4 minutes. Stir them gently until they start to soften. Pour in one can of diced tomatoes with their juices. Then, add four cups of vegetable broth. Sprinkle in one teaspoon each of dried oregano and dried thyme. Toss in one bay leaf and season with salt and black pepper. Stir all the ingredients well so they mix nicely. Secure the lid on the Instant Pot. Make sure the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 8 minutes. Once the cycle is complete, carefully switch the valve to Venting. This lets out the steam. After the steam is gone, unlock and remove the lid. Stir in one cup of frozen peas and two cups of roughly chopped fresh spinach. The heat will wilt the spinach and warm the peas. Taste your soup and add more seasoning if you want. You can find the full recipe for this hearty dish above. Enjoy your nutritious Instant Pot Vegetable Soup! To prevent burn notices in your Instant Pot, always add enough liquid. The vegetable broth in this soup is key. If you notice some veggies stuck to the bottom, give it a good stir. Also, try to layer your ingredients properly. Place the broth at the bottom, then add the veggies, and finally the tomatoes. This method helps keep the soup from burning. Everyone has their own taste. After cooking, taste your soup. You might want more salt or pepper. Fresh herbs can also add flavor. Try adding a squeeze of lemon juice for extra brightness. If you like heat, a pinch of red pepper flakes can spice things up. Don't be afraid to experiment until it tastes right for you. You can swap ingredients based on what you have. Don’t have zucchini? Use yellow squash instead. No green beans? Peas work too! If you want a heartier soup, add cooked lentils or beans. Just remember, cooking times may change. Check your ingredients to keep the soup balanced. Always follow the Full Recipe for guidance, but feel free to make it your own! {{image_4}} You can easily add protein to your vegetable soup. This makes it heartier and more filling. Try adding cooked chicken, turkey, or even beans. If you want a vegetarian option, chickpeas work great. Simply stir them in after the soup cooks. This way, the protein blends well with the flavors. If you prefer a dairy-free or vegan soup, it's simple to adjust. Skip the cheese topping, and use a plant-based broth. Coconut milk is a fun swap for a creamy texture. It gives a nice sweetness too. You can also add nutritional yeast for a cheesy flavor without dairy. Experimenting with flavors can lead to new favorites. Add spices like cumin or smoked paprika for warmth. Fresh herbs like basil or cilantro can brighten the soup. A splash of lemon juice adds a zesty kick. Don't be afraid to play around with different vegetables too. Try using sweet potatoes or kale for a twist. Each change can make the soup feel new and exciting. For the full recipe, check out the Hearty Instant Pot Vegetable Soup. I love making a big batch of Instant Pot Vegetable Soup. It keeps well in the fridge. Store the soup in an airtight container. It lasts for about 4 to 5 days. Always let it cool before sealing. This helps keep the flavors fresh. If you want to save some for later, freezing is great. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup stays good for about 2 to 3 months in the freezer. To thaw, move it to the fridge overnight or use the microwave. Reheating is easy! You can use the stove or microwave. If using the stove, heat it in a pot over low to medium heat. Stir often to avoid sticking. If using the microwave, heat in short bursts, stirring in between. Always check the temperature before serving. You can add a splash of broth if it gets too thick. Enjoy your warm, comforting bowl of soup! For the full recipe, check out the details above. Cooking Instant Pot vegetable soup takes about 30 minutes in total. This includes prep and cooking time. You will spend around 10 minutes preparing ingredients. The actual pressure cooking lasts 8 minutes. After that, you will need a few minutes for the pressure to release. Yes, you can use frozen vegetables in this soup. Frozen veggies save time and still taste great. Just add them in during the last step, like the recipe shows. The heat from the soup warms them up nicely. The soup will still be full of flavor and nutrition. You can add many spices to boost the flavor. Consider using cumin for warmth or smoked paprika for a smoky taste. You might try a pinch of red pepper flakes for heat. Fresh herbs, like basil or cilantro, also add a wonderful touch. Feel free to mix and match spices to find your favorite blend. In this blog post, we explored how to make a great Instant Pot Vegetable Soup. We covered the key ingredients, step-by-step instructions, and helpful tips to avoid burn notices. You learned how to store the soup and explore different variations. Now, you can create a tasty dish that fits your taste. Enjoy experimenting with your ingredients and flavors. Happy cooking and savor each bite!

Instant Pot Vegetable Soup

Discover the ultimate comfort food with this Instant Pot Vegetable Soup recipe! Quick, easy, and packed with fresh ingredients, this nourishing meal is perfect for busy nights or cozy dinners. Follow simple step-by-step instructions to create a flavorful soup that warms your soul. Whether you want to customize flavors or make it hearty with added protein, the possibilities are endless. Click through to explore the full recipe and start cooking today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, finely minced

2 medium carrots, sliced into rounds

2 celery stalks, sliced

1 bell pepper, diced (your choice of color)

1 medium zucchini, diced

1 cup green beans, cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes with their juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

1 cup frozen peas

2 cups fresh spinach, roughly chopped

Instructions
 

Sauté the Aromatics: Turn on the Instant Pot and select the Sauté mode. Add the olive oil and wait for it to shimmer. Introduce the diced onion and minced garlic, cooking for about 3-4 minutes or until the onion becomes translucent and fragrant.

    Add the Vegetables: Incorporate the sliced carrots, celery, bell pepper, zucchini, and green beans into the pot. Sauté these for an additional 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

      Mix in the Rest: Pour in the canned diced tomatoes with their juice, followed by the vegetable broth. Add the dried oregano, dried thyme, and bay leaf. Season generously with salt and black pepper. Stir all the ingredients thoroughly to ensure an even distribution.

        Pressure Cook: Secure the lid of the Instant Pot, ensuring the valve is set to Sealing. Choose the Manual or Pressure Cook setting and set the timer for 8 minutes.

          Release Pressure: After the cooking cycle is complete, carefully switch the valve to Venting to release the built-up pressure. Once the steam has fully escaped, unlock and remove the lid.

            Finish the Soup: Gently stir in the frozen peas and chopped fresh spinach, allowing the residual heat to wilt the spinach and warm the peas through. Taste and adjust the seasoning if necessary.

              Serve: Using a ladle, portion the soup into bowls and serve it hot.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 6

                  - Presentation Tips: Enhance the soup's appearance by garnishing with freshly chopped herbs, such as parsley or basil. For added texture and flavor, serve alongside crusty bread or top each bowl with a sprinkle of grated Parmesan cheese. Enjoy!