Instant Pot Vegetable Soup
Oct 02, 2024 01:42 AM
This Instant Pot vegetable soup with beans, potatoes, and plenty of veggies is a quick and hearty vegetarian recipe packed with flavor! Make it in the pressure cooker for an easy soup that tastes like it simmered all day.
Soup season is here. This means warming Greek tomato feta soup, lentil soup, and more cozy bowlfuls loaded with nutritious veggies for warding off the winter blues. If you’ve also been craving hearty, flavorful vegetable soups lately, this Instant Pot vegetable soup is about to become a wholesome favorite. This soup is:
Full of flavor. This vegetable soup is rich, savory, and filled with layers of satisfying flavor. You have smoky fire-roasted tomatoes, garlic, and seasonings, cooked together with carrots, corn, and green beans, bulked up with tender potatoes and creamy cannellini beans.
Customizable. The beauty of soup recipes is that you can customize them depending on the ingredients you have on hand. Adapt this soup with seasonal vegetables, or use the leftover veggies you have in the fridge!
Quick. Maybe the best thing about this Instant Pot soup? It tastes as though it’s simmered on the stove all day, but after a bit of prep, this veggie soup cooks in about 30 minutes in the pressure cooker.
Ingredients:
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1/2 cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 5 cups chicken or vegetable broth, divided
- 1 bay leaf
- 3 cups potatoes, cut into 1-inch pieces (about 1 pound)
- 1 cup carrots, cut into 1/4- inch thick coins (about 4 medium carrots)
- 1 cup green beans, fresh or frozen
- 3/4 Cup corn, frozen or canned
- 14– ounce can fire fire-roasted diced tomatoes
- 15– ounce can of cannellini beans, drained and rinsed
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
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