Instant Pot Garden Vegetable Soup

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Instant Pot Garden Vegetable Soup – You can make many variations of this vegetable soup recipe. Pick your favorite fresh vegetables to include in the soup. Or use what you have on hand to cook with.

I love making soup year-round. And I make soup in the spring, summer, fall, and winter. Use what is in season and fresh! Find fresh herbs and vegetables from the backyard garden, farmer’s market, or grocery store.

Instant Pot Vegetable Soup

Soups are easy to cook for dinner. Get a baguette, or make a salad to include to serve with the soup. Healthy, delicious, and it is easy to adapt this recipe for soup by using what you have on hand.

I love cooking summer soup recipes in the Instant Pot because you aren’t making the kitchen hot and it cooks quickly. But, honestly serve this recipe any time of year!

Ingredients

• 1 Tablespoon of Extra Virgin Olive Oil
• 3-4 garlic cloves (minced)
• 4 large stalks of celery (chopped)
• 4 large carrots (sliced)
• 1 medium red onion (chopped)
• 1/4 teaspoon of crushed red pepper flakes
• Sea Salt and Pepper, to taste
• 6 cups of vegetable broth (or chicken broth)(organic)
• 1 pound of red potatoes (quartered)
• 2 whole bay leaves
• 1 pint of cherry or grape tomatoes (chopped)
• 2 cups of fresh arugula
• 2 Tablespoons lime juice (freshly squeezed)

Garnishes

Garnish with Parmesan cheese, shaved or grated.

What are Good Vegetables For Using In Soups?

Vegetables For Using In Vegetable Soup

• Arugula
• Baby Spinach (or Spinach)
• Broccoli
• Carrots
• Celery
• Corn
• Garlic Cloves
• Green Beans
• Kale
• Mushrooms
• Onion
• Peas
• Potatoes (golden, russet, or red)
• Sweet Potatoes
• Tomatoes (fresh or canned)
• Zucchini

Additionally, you can add beans or rice to vegetable soups.

How To Make Vegetable Soup

Directions:

Prep and Cook Time

• Prep time: 20 minutes
• Active cook time: 7-8 minutes (+ time to come to pressure)
• Natural Release: 10 minutes

Serves: 4-6

1. Add the 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.
2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add the broth and stir to combine (by scraping any brown bits off the bottom of the pot in the process). Turn the unit off.
3. Add the potatoes, bay leaves, and chopped tomatoes to the pot. Add the lid and lock it into place. Switch the vent to “Sealing” and set the “Manual” setting for 3 minutes.
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove the lid, then using a slotted spoon, discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!

Recipe notes and tips:

1. Tougher herbs, such as rosemary and thyme, can be added before the Instant Pot cooking.
2. Note: more tender options, such as basil and parsley, should be stirred in when the arugula is added (step 5).
3. Remember to discard the woody stems for the tougher herbs before serving.

If you do not have an Instant Pot, you can make this recipe on the stovetop in a soup pot. Saute the vegetables in a soup pot, add the broth, herbs, and prepared vegetables. Bring to a boil, and reduce to a simmer. Cook the soup until the potatoes are tender. Add in the arugula during the last 5 minutes and cook it until just tender. Garnish and serve!

Adapting this recipe with your favorite fresh vegetables and herbs is easy.

What will you put in your Instant Pot Garden Vegetable Soup?

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Vegetable Soup Recipe (Instant Pot)

Print The Recipe For Vegetable Soup

Continue to Content

Yield: 6

Instant Pot Garden Vegetable Soup

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Instant Pot Garden Vegetable Soup - You can make variations of this vegetable soup recipe. Pick your favorite vegetables to include in the soup. Or pick what you have on hand to cook with. I love making soup year-round. And I make soup in the spring, summer, fall, and winter. Use what is in season and fresh! Print the recipe and get cooking!

Prep Time 20 minutes

Cook Time 8 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Tablespoon of Extra Virgin Olive Oil
• 3-4 garlic cloves (minced)
• 4 large stalks of celery (chopped)
• 4 large carrots (sliced)
• 1 medium red onion (chopped)
• 1/4 teaspoon of crushed red pepper flakes
• Sea Salt and Pepper, to taste
• 6 cups of chicken or vegetable broth (organic)
• 1 pound of red potatoes (quartered)
• 2 whole bay leaves
• 1 pint of cherry or grape tomatoes (chopped)
• 2 cups of fresh arugula
• 2 Tablespoons lime juice (freshly squeezed)

Instructions

How To Make Vegetable Soup In The Instant Pot

1. Add the 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.
2. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add the broth and stir to combine (by scraping any brown bits off the bottom of the pot in the process). Turn the unit off.
3. Add the potatoes, bay leaves, and chopped tomatoes to the pot. Add the lid and lock it into place. Switch the vent to “Sealing” and set the “Manual” setting for 3 minutes.
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove the lid, then using a slotted spoon, discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
6. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!

Notes

Recipe Tips and Notes:

1. Tougher herbs, such as rosemary and thyme, can be added before the Instant Pot cooking.
2. Note: more tender options, such as basil and parsley, should be stirred in when the arugula is added (step 5).
3. Remember to discard the woody stems for the tougher herbs before serving.

Adapting this recipe with your favorite fresh vegetables and herbs is easy.

How To Cook This Recipe on the Stovetop

If you do not have an Instant Pot, you can make this recipe on the stovetop in a soup pot. Saute the vegetables in a soup pot, add the broth, herbs, and prepared vegetables. Bring to a boil, and reduce to a simmer. Cook the soup until the potatoes are tender. Add in the arugula during the last 5 minutes and cook it until just tender. Garnish and serve!

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• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 448Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 127mgSodium 320mgCarbohydrates 30gFiber 4gSugar 10gProtein 36g

Not all nutritional information is always 100% accurate.

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