Instant Pot Vegetable Soup
Instant Pot Vegetable Soup is an easy vegetable soup recipe made in just minutes in the Instant Pot! This soup is freezer friendly and great for meal prep!
Happy new year! I hope you all had a wonderful holiday season. I took some time off with my family and it was wonderful. I’m happy to be back working now (that’s what a break will do for a person!). 🙂
I don’t make new year’s resolutions, but I have made goals to get to the gym 4-5 times per week, and to be more organized with work and meal planning. What about you?
I love incorporating soup into my meal plans, especially this time of year. This white bean and kale soup is a favorite, and this round up of 35 ultimate soup recipes has something for everyone in the family!
This Instant Pot Vegetable Soup is a recipe that I created this past fall, and I couldn’t think of a better time to share it than right now.
I think we’re all searching for healthy meals after the holidays, and it doesn’t get much better than a comforting bowl of chunky vegetable soup.
This soup is complete plant-based goodness. It’s also low in calories, low carb, and is gluten free, dairy free, vegan, and perfect for Whole30, paleo and keto diets.
Is homemade vegetable soup healthy?
Most store bought vegetable soups are packed with sodium and preservatives. Homemade vegetable soup is healthier because you control the ingredients.
Make my homemade vegetable stock to add more flavor to your soup and control the sodium.
Customize this Instant Pot vegetable soup recipe with your favorite vegetables, herbs and other ingredients that are right for you.
Recipe ingredients
Who knew vegetable soup could be so hearty without potato or pasta? This Instant Pot vegetable soup is just that.
It’s filled with chunky vegetables that will satisfy you heart and soul.
Here’s what you’ll need:
- Olive oil
- Leeks
- Carrots
- Parsnips
- Celery
- Garlic
- Bell pepper
- Green beans
- Diced tomatoes
- Vegetable broth
- Riced cauliflower
- Bay leaf
- Thyme
- Rosemary
- Lemon Juice
- Spinach
This may look like a lot of ingredients, but I promise that you won’t spend more than 10 minutes of prep.
All of these ingredients give the soup its heartiness and impart so much flavor.
How to make this recipe
I love making soup in my pressure cooker because the cooking time is much shorter and it it makes for a more flavorful soup!
- Sauté the leeks, carrots, parsnips and celery for 5 minutes until softened. Add the garlic and bell pepper, and sauté 1 minute longer.
- Add the green beans, diced tomatoes, broth, riced cauliflower, bay leaf, herbs and salt and pepper to taste, and stir well.
- Secure the lid, close the venting valve, and set to High Pressure for 3 minutes. Note: the Instant Pot will take 10-15 minutes to come to pressure before it begins the cooking process. After 3 minutes, quick release the pressure and remove the lid when it’s safe to do so.
- Discard the bay leaf and stir in the spinach and lemon juice. Adjust the seasoning if needed and serve!
Recipe notes
- Customize this soup with your favorite veggies, herbs and seasonings!
- This soup is freezer friendly and great for meal prep.
Hungry for more soup? See all of my Soup recipes:
More healthy Instant pot recipes:
- Asparagus soup
- Carrot ginger soup
- Chicken noodle soup by Delish
- Chickpea curry
- Instant pot chicken and rice
- Minestrone soup
- Ratatouille
- White chicken chili
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Instant Pot Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks halved and sliced (white and light green parts only)
- 2 medium carrots chopped
- 2 medium parsnips peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 yellow bell pepper chopped
- 6 ounces green beans trimmed and cut into 3″ pieces
- 2 15 ounce cans low sodium fire roasted diced tomatoes
- 8 ounces riced cauliflower
- 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
- 1 bay leaf
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 3 cups fresh baby spinach
- 2 tablespoons fresh lemon juice
Equipment
Instructions
- Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.
- Add the green beans, tomatoes, stock, riced cauliflower, bay leaf, herbs, salt and pepper to taste, and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it’s safe to do so. Note: the Instant Pot takes about 10 minutes to come to pressure and begin the cooking process.
- Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, and salt and pepper to taste.
- Serve and enjoy!
Notes
- Customize this soup with your favorite veggies, herbs and seasonings!
- This soup is freezer friendly and great for meal prep.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Instant Pot Vegetable Soup”
I don’t make any resolutions but I do have a few goals, and getting more vegetables into our meals after the indulgent holiday season is definitely a priority. We just had a dumping of snow overnight, so a warm and hearty bowl of this soup for lunch would hit the spot!
I indulged plenty over the holidays, so this soup was necessary! Thanks Leanne. 🙂
What a terrific way to get a lot of vegetables in all at once! My kids will usually eat soup if there are a ton of goodies in it like this, so I’ve got to try it. I don’t typically make New Year’s resolutions but I do like to reflect on my year and how I’d like to do things differently in the upcoming year! Happy 2020 Marcie!
While I love salad, it’s easier to eat a warm bowl of vegetable soup this time of year! Happy 2020 to you as well Katherine!
Yessss I cannot get enough of cozy, healthy soups right now! This looks delicious. I’m with you – I don’t do resolutions but I do do goals 🙂
This is what it’s all about this time of year!
I’m all about hearty veggie soups! And I love your 2020 fitness goal… One of my fitness goals is to bike at least 1,000 miles!
That’s a great goal Nicole — I’m sure you’ll accomplish it!