How to make Instant Pot Vegetable Soup

This Instant Pot Vegetable Soup is a great big bowl of comfort food for the soul and body. This is perfect for when you find yourself with different pieces of vegetables that you have left over, or that you might save for later use.

I have one of those families that eats soup all year long. We love it, and we eat it on a weekly basis! I’m trying to get better at making soups in bulk to freeze and save for later, but the soup doesn’t normally make it past 2 days.

I love this recipe, not only because it’s healthy and delicious, but I love that the vegetables chunky and chopped roughly. You don’t have to worry about cutting everything into smaller pieces. If you want, that’s totally fine. It’s a judgement call.

Frequently Asked Questions about My Instant Pot Vegetable Soup

Can I use other types of Vegetable?

Of course, you can! Variety is the spice of life. You can easily add in rough chopped zucchini, cabbage, green beans, peas, and you can even add in a few different types of beans. I think Garbanzo beans and red kidney beans would be delish in this soup! My Instant Pot vegetable soup is so flexible, so you don’t have to worry about being confined to just using my what I list.

Can I Freeze Your Vegetable soup in batches?

Yes! I know, I already stated earlier that I love freezing soup in batches for eating later. This is a great soup freeze, too! You have to completely allow it to cool before freezing. You can use freezer safe containers, but I love portioning mine out in little freezer portion cups.

To thaw, it’s best place in the fridge over night to enjoy the next day. You can then reheat on the stovetop or the microwave oven.

Instant Pot Vegetable Soup Recipe

Ingredients You’ll need for the Soup:

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

Here’s how to Make it

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” or Pressure Cook 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!

This makes a Great Instant Pot Weight Watchers Recipe

Unless you’re on the MyWW Purple plan, the only SmartPoints you’re getting are from the potatoes (12 SmartPoints for 1 pound on Green and Blue) and the Olive oil (4 SmartPoints on all 3 MyWW Plans). Every other ingredient gives you Zero SmartPoints! This recipe gives you about 6 – 1 cup servings.

So, for 1 cup serving on Green & Blue, you will get 2.6 SmartPoints, but we’ll say 3 to be safe! Leave out the potatoes or reduce to 1/2 pound of potatoes can greatly drop your SmartPoints! For the Purple plan, we’re going to go with Zero SmartPoints for 1 cup serving. If you have more than 1 cup serving, then you will get a SmartPoint.

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