Instant Pot Homemade Vegetable Soup

Last Updated on 2021-01-17 by Linda

It is a dark and gloomy August day and the summer is drawing near to a close. I am not sure about you but rainy drizzly days always have me thinking about soup. This “clean out the fridge” Instant Pot Vegetable Soup recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.

Garden Vegetable Soup

OK so we all are at fault for letting the fridge food go stale right?  Tell me it is not just me.  So this fun easy recipe is perfect for those past their prime garden veggies you don’t want to throw away.

What Ingredients you can use for Instant Pot Vegetable Soup

Search the fridge and remember you can adapt this as you need to.  I find the addition or subtraction of particular veggies help makes this really “your recipe”.  At a minimum though:

• extra virgin olive oil
• garlic, minced
• celery, chopped
• carrots, sliced
• red onion, chopped
• crushed red pepper flakes
• Sea salt & black pepper, to taste
• chicken or vegetable broth, my preference is chicken but in case of vegetarian well..
• red potatoes, quartered, although yukon gold work well too
• whole bay leaves
• cherry or grape tomatoes, chopped
• fresh arugula, because fresh is the best
• fresh lime juice,
• Parmesan cheese, freshly shaved or grated

How to Make Vegetable Soup

1. Add olive oil to Instant Pot and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, 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.
3. 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.
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!

There ya have it tasty and perfect for this cool late summer days. You know when you want to curl up with a book in a cozy corner with a cup of tea or a bowl of soup. Or better yet with both.

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Instant Pot Vegetable Soup

The perfect recipe when the day is grey, the rain is falling and you need to clean out your fridge. Vegetables get a new life with a great soup

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Instant Pot Vegetable Soup, Vegetable Soup

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Servings: 6 people

Author: lindaandkent1@gmail.com

Ingredients

• 1 extra virgin olive oil
• 3-4 cloves garlic minced
• 4 large stalks celery chopped
• 4 large carrots sliced
• 1 medium red onion chopped
• ¼ t. crushed red pepper flakes
• Sea salt & black pepper to taste
• 6 c. chicken or vegetable broth preferably organic
• 1 lb. red potatoes quartered
• 2 whole bay leaves
• 1 pint cherry or grape tomatoes chopped
• 2 c. fresh arugula
• 2 fresh lime juice
• Parmesan cheese freshly shaved or grated

Instructions

• Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
• Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, 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 fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
• Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!

Nutrition Facts

Instant Pot Vegetable Soup

Amount Per Serving (6 people)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

Nutrition

Serving: 6people

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!