Instant Pot Vegetable Soup: The MOST Flavorful Vegetable Soup ready in just 30 minutes!

This is an easy recipe for Instant Pot Vegetable Soup. Made with an incredibly flavored broth and hearty vegetables, this plant based soup can be on the table in just over 30 minutes thanks to the electric pressure cooker!

Full Recipe: https://amindfullmom.com/instant-pot-vegetable-soup/

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Instant Pot Vegetable Soup Recipe
1 teaspoon olive oil
1 small onion finely minced
2 ribs celery finely minced
2 teaspoons minced garlic
¼ cup dry red wine optional
6 cups vegetable broth
1 teaspoon oregano seasoning
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
3 potatoes peeled and cut into 1 inch cubes
3 large carrots peeled and cut into coins
1 cup fresh green beans cut into ½ inch pieces
1 15 ounce can petite diced tomatoes, Italian flavor
1 cup finely chopped baby kale or spinach
1 tablespoon balsamic vinegar

INSTRUCTIONS
Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.
Add in red wine, and let cook for one minute. Turn Instant Pot OFF.
Add in vegetable broth and scrape up the browned bits on bottom of the inner pot.
Add in potatoes, carrots, green beans, diced tomatoes, salt, pepper, oregano, and bay leaves and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook and cook on high pressure for 5 minutes.
Once the cook time is over, let pressure release naturally for at least 15 minutes
Stir in greens and balsamic vinegar and let sit in the inner pot until greens just wilt.
Taste to adjust seasonings and serve.

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Comments

Pacific Blue says:

I can't wait to try this recipe! If I wanted this a bit more spicy, what would I add without ruining the dish? Thank you so much!

Terri Whitfield says:

Looks delicious and I followed all your recipes but on this recipe I got very confused because I never once saw you put the meat in there🤔

Cooking With KooKoo says:

My wife and I made this soup last night for dinner on a cold winter night. We had some sirloin that needed to be used up, so we sauted the beef and added our vegatables. All in the Instant Pot. One of the best Vegatable Soups we've ever made. The spinach and balsamic vinegar added at the end were the ingredients turning ordinarty into extraordinary. Easy, quick and delicious.

Deborney Armando says:

It came out delicious, thank you.

Raluca Iris says:

Tried it! It's absolutely gorgeous! Thanks so much for sharing this recipe with us! 🙂

Cathy VanAtta says:

Just made this, and the flavor and ingredient amounts were spot on. Had to make a few substitutes, i.e. Better than bouillon for stock, plain diced tomatoes, so I added Italian Seasoning, I had no wine, and had frozen mini meat balls I added, and baby bok choy for spinach, but my husband and I really loved it. I was unsure about the balsamic vinegar, but now I am a believer. Thanks a lot!

CPTwin#2 Runner says:

U can skip all the saute and dump in and set time.

Georgina Paige says:

Going to try this meal this weekend

Eliza Bundledee says:

I love your recipes! Delicious and easy to follow. I do wish you would give the measurement adjustments for the three-quart IP, though. xo

Tracy Bower says:

Hello Kristen 😊 I've just made this delicious soup in my new instant pot duo.wow it is the most tastiest veg soup I have had in my life.thank you so much for sharing this lovely tasty recipe.🤗🤗👌

Jean Vignes says:

Thank you, very easy to follow and informative! I'm just now making a pot of veggie soup in my Instant Pot using your recipe as a guide and it smells delish. Modifications: I made chicken stock yesterday which I cooled overnight. I skimmed off the excess fat & used two Tbsp of the chicken fat to saute my veggies instead of olive oil (either is nice). I also added 1/2 of a diced green bell pepper to the onion & celery at the beginning — a mainstay of Louisiana cooking. I don't have any greens or kale to add after it's cooked, so I'll chop some fresh parsley & spring onion (the green part) to sprinkle over the bowl when serving. Next time I'll try it with chopped kale or collard greens.