Instant Pot Vegetable Soup
Ingredients
- 2 tbsp.extra-virgin olive oil
- 1 mediumyellow onion
finely chopped
- 2 largecarrots
thinly sliced
- 2celery stalks
finely chopped
- 5minced garlic cloves
- 2 tbsp.tomato paste
- 1 tsp.ground cumin
- 1 tsp.kosher salt
- ½ tsp.black pepper
- ½ tsp.dried thyme
- ¼ tsp.crushed red pepper flakes
- 1 largerusset potato
cut into 1/2-inch cubes, about 2 1/2 cups
- 2 cseasonal vegetable of choice
s
- 1can kidney beans
rinsed and drained
- 2cans fire-roasted diced tomatoes
- 4 cvegetable broth
- 1 cwater
- 1 tbsp.finely chopped fresh rosemary
- 2handfuls torn kale or chard
ribs and tough stems removed
- freshly grated parmesan cheese for serving)
(sub nutritional yeast if making vegan/dairy free
Directions
Instant pot instructions
- 1
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes; add oil to pot, along with chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 6 to 7 minutes.Add garlic, tomato paste, cumin, salt, black pepper, dried thyme, and red pepper flakes; cook 3 more minutes, until tomato paste darkens in color, and garlic is aromatic. Press CANCEL.
- 2
Stir in potatoes, seasonal vegetable(s) of choice, kidney beans, fire-roasted tomatoes, broth, water, and fresh rosemary; stir well to combine.
- 3
Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 10 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
- 4
When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and stir in greens. Replace lid (do not lock) and let stand for 3 minutes, or until greens are wilted. Ladle soup into bowls and top with freshly grated Parmesan cheese or nutritional yeast.
Slow cooker instructions
- 1
Heat oil in a large skillet over medium-high. Once hot, add onion, carrots, and celery; cook 7 to 8 minutes, until soft. Add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, stirring often, until aromatic.
- 2
Transfer mixture to a 5- to 6- quart slow cooker coated with cooking spray, and add remaining soup ingredients (except greens). Stir well to combine. Cover and cook on LOW 6 to 7 hours, until veggies are tender. Uncover lid and stir in greens; let stand, covered, for 30 minutes, or until greens are wilted.
- 3
Ladle into bowls and garnish with fresh Parmesan, if desired.
Instant Pot Vegetable Soup
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About this Recipe
Craving a nourishing, comforting meal that comes together effortlessly on a busy weeknight? This Instant Pot Vegetable Soup delivers hearty, wholesome goodness with minimal fuss. What makes this soup a weeknight hero is its clever blend of fresh and pantry staples like fire-roasted diced tomatoes and kidney beans, creating rich flavors without hours of simmering. Plus, with options for both Instant Pot and slow cooker, you can choose the method that best fits your schedule, ensuring a satisfying bowl every time. Prepare for a truly soul-soothing experience with this vibrant vegetable soup. Each spoonful offers a delightful mix of tender vegetables, from soft potatoes and carrots to hearty kale, all swimming in a savory, aromatic broth. It's wonderfully comforting, naturally gluten-free, and vegetarian, making it an ideal choice for a healthy yet deeply satisfying dinner. You'll find it packed with flavor, yet light enough to enjoy without feeling heavy. This recipe is incredibly versatile! Feel free to swap the russet potato for a sweet potato to add a different dimension of flavor. For the seasonal vegetables, get creative with chopped zucchini, bell peppers, green beans, or even bite-sized cauliflower or broccoli florets. If you're looking for a vegan or dairy-free option, simply substitute the grated Parmesan cheese with nutritional yeast for that cheesy umami kick. This Instant Pot Vegetable Soup is perfect for a cozy weeknight dinner or a light lunch. Serve it hot, topped with a generous sprinkle of fresh rosemary and a grating of Parmesan cheese (or nutritional yeast) for an extra layer of flavor and texture.