How to Make Instant Pot Vegetable Soup - A Step-by-Step Guide

There's nothing quite like a warm and comforting bowl of vegetable soup on a chilly day, and with the help of an Instant Pot, you can have a delicious and nutritious meal on the table in no time. This Instant Pot vegetable soup recipe is perfect for those hectic weeknights when you need something quick and easy to feed the whole family.

With a blend of hearty vegetables, rich broth, and a hint of savory spices, this vegetable soup is both satisfying and flavorful. And the best part? I...

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Ingredients

  • 1 tablespoon olive oil
  • 2 medium carrots - peeled, halved lengthwise, and sliced
  • 2 stalks celery, sliced
  • 1 medium brown onion, diced
  • ¼ teaspoon salt
  • 4 cloves garlic, diced
  • ½ red chile pepper, sliced
  • 1 (28 ounce) can fire-roasted diced tomatoes
  • 1 pound Yukon gold potatoes, scrubbed and quartered
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 small zucchini, diced
  • 4 cups vegetable broth
  • 1 large bay leaf
  • 1 teaspoon lemon zest, or to taste
  • 1 teaspoon chopped fresh parsley, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
  • Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
  • Ladle soup into bowls and garnish with lemon zest and parsley.
  • Nutrition

    312 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 1230mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 9g
    • Total Sugars: 13g
    • Protein: 10g
    • Vitamin C: 156mg
    • Calcium: 215mg
    • Iron: 3mg
    • Potassium: 843mg