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Instant Pot Vegetable Soup

This pressure cooked vegetable soup is made in less than 30 minutes, making it a great option for weeknight dinner or lunch! The recipe is easy to customize, and suitable for meal prep.
Prep Time5 mins
Cook Time15 mins
Time to Pressure10 mins
Total Time30 mins
Course: Dinner, Soup
Cuisine: American, British
Keyword: easy, green beans, healthy, instant pot, potatoes, pressure cooker, vegan, vegetarian
Servings: 4
Calories: 292kcal
Author: Tonje

Equipment

Ingredients

  • 4 medium potatoes
  • 3-4 medium carrots
  • 1 (15 oz) can canned diced tomatoes
  • 3 cups vegetable broth
  • 1 cup frozen peas
  • 1 ½ cup green beans (1 handful)
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2-3 celery sticks
  • 1 onion
  • 4 garlic cloves
  • 1 teaspoon olive oil
  • ¼ teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Instructions

  • Peel and dice the carrots and potatoes. Clean and cut the peppers, green beans, and celery into bite sized pieces. Peel and dice the onion, and grate or finely chop the garlic.
  • Heat up a teaspoon of olive oil in an Instant Pot on SAUTE setting. Add diced onion, and sauté for a few minutes until it is soft and translucent.
    1 ½ cup green beans
  • Then, add grated garlic and seasoning, and sauté for another minute.
    1 yellow bell pepper, 2-3 celery sticks, 1 onion, 1 green bell pepper
  • Press cancel to turn off the SAUTE setting. Scrape the bottom and sides of the pot to loosen up any stuck pieces of onion.
  • Add the remaining ingredients to the Instant Pot, and seal the lid on top. Select the PRESSURE COOK or MANUAL setting, and set a timer to 10 minutes.
    4 medium potatoes, 3 cups vegetable broth, 1 (15 oz) can canned diced tomatoes, 1 cup frozen peas, 3-4 medium carrots
  • When the timer is up, carefully use a wooden spoon or similar utensil to turn or press the venting valve. Remove the lid when the steam is released.
  • Stir the soup, and add extra seasoning to taste if you wish.

Video

Notes

  • Store leftovers in a fridge for up to 5 days, or freeze for up to 6 months. You can reheat the soup in a microwave, on the stove or in the pressure cooker.
  • Feel free to adjust the seasoning, or use any vegetables that you like.
  • This recipe has only been tested with a 6 quart Instant Pot. 
  • Low sodium: Use low sodium vegetable broth, and omit or reduce the amount of salt.
  • Low carb: Replace the potatoes and carrots with keto friendly vegetables, like spinach, asparagus, eggplant, zucchini, cauliflower, cabbage, kale and broccoli.

Nutrition

Calories: 292kcal | Carbohydrates: 63g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1051mg | Potassium: 1593mg | Fiber: 12g | Sugar: 13g | Vitamin A: 8903IU | Vitamin C: 156mg | Calcium: 124mg | Iron: 4mg