Instant Pot Vegetable Soup
This comforting soup comes together quickly with pantry staples and frozen veggies. The Instant Pot makes it incredibly simple, without sacrificing depth of flavor.
Servings: 6
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 sweet onion
- 3 Stalks celery chopped
- 6 Cloves garlic minced
- 1 Teaspoon salt kosher
- 1/2 Teaspoon black pepper ground
- 1 Tablespoon Italian seasoning
- 1 Teaspoon ground paprika
- 2 Teaspoon Worcestershire sauce
- 1 Tablespoon white wine vinegar
- 4 Cups vegetable broth low-sodium
- 2 Cups water
- 15 Ounces diced tomatoes petite
- 3 russet potatoes medium, chopped
- 1 sweet potato diced
- 2 Cups frozen mixed vegetables
- 1 bay leaf
- parsley Italian flat-leaf, to garnish
Instructions
- On your instant pot, press the ‘sauté’ button.
- When the ‘hot’ indicator light has illuminated, add olive oil. Next add in sweet onion, and diced celery.
- Sauté for 2 or 3 minutes. Once the onions have become fragrant and translucent, add minced garlic and sauté for an additional 30 seconds.
- Once the sweet onions and garlic are fragrant, add salt, black pepper, Italian seasoning, paprika, and Worcestershire sauce. Sauté the ingredients together for an additional 30 seconds.
- Add white wine vinegar to deglaze, making sure all the small bits are scraped up from the sides of the Instant Pot.
- Add vegetable broth, water, the diced tomatoes, potatoes, sweet potatoes, and frozen mixed vegetables. Stir with a wooden spoon to combine all the ingredients, ensuring nothing is sticking to the sides of the pot.
- Add a bay leaf on the top surface of the soup. Close the lid and ensure the valve is in the "sealing" position on the Instant Pot.
- Set your Instant Pot to "pressure cook" and set the time for 5 minutes. Allow the Instant Pot to naturally release for 10 minutes. After 10 minutes of natural release, move the valve to the “venting position” to release the remaining pressure.
- Once the pressure has been fully released, open the lid and carefully remove and discard the bay leaf from the top of the soup. Be careful, the soup's very hot! Press the ‘cancel’ button and ensure the Instant Pot is set to ‘off’.
- Serve immediately, garnished with parsley.
Notes
Sauté thoroughly: Let the onions and celery soften fully to develop a deep flavor base.
Deglaze well: Scraping up the brown bits adds tons of flavor to the soup.
Cut vegetables evenly: Uniform pieces ensure everything cooks at the same rate.
Deglaze well: Scraping up the brown bits adds tons of flavor to the soup.
Cut vegetables evenly: Uniform pieces ensure everything cooks at the same rate.
Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1121mg | Potassium: 994mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8976IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 3mg
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