Instant Pot Vegetable Soup

Total Time Prep: 20 min. Cook: 20 min.

Yield 8 servings

Instant Pot vegetable soup is perfect for busy days. This vegetarian recipe is ready to eat in just 40 minutes, and can be customized with your favorite veggies.

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons Italian seasoning
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 bay leaf
6 cups reduced-sodium vegetable broth
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 pound medium potatoes, chopped
1 cup cut fresh green beans
1 cup chopped fresh or frozen spinach
1/4 cup chopped parsley

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion, carrot and celery until crisp-tender, 3-4 minutes. Add garlic and tomato paste, cook one minute longer. (Press cancel.)
Stir in broth, tomatoes, potatoes, green beans, Italian seasoning, salt, sugar, pepper, garlic powder and bay leaf. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Let pressure release naturally for 8 minutes; quick-release any remaining pressure.
Remove and discard bay leaf. Stir in spinach and parsley.

Nutrition Facts

1 serving: 107 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 3g protein.

Making vegetable soup in the Instant Pot significantly reduces the time spent cooking. With this recipe, you can have a nutritious, flavorful and colorful soup ready to serve in just 40 minutes. —Julie Andrews, Rockford, Michigan

Recipe Creator