Best Everyday Veggie Soup Instant Pot Style Recipes

EVERYDAY VEGGIE SOUP - INSTANT POT STYLE

Everyday Veggie Soup - Instant Pot Style image

This is my basic everyday vegetable soup that I can now make in my Instant Pot. It saves hours of time and honestly .. it tastes so much better ! I do not put any meat in this soup but I do add kidney beans for some extra protein. The kidney beans are optional ... if you don't like them leave them out. Or if you prefer a different type of bean such as cannellini or black or pinto then by all means substitute those ! This soup is extremely hearty and filling for a vegetable soup .. I hope you will enjoy a nice steaming bowl of it soon.

Provided by Maggie M @LovingMyKitchen

Number Of Ingredients 18

Ingredients

2 tablespoon(s) oil - olive if you prefer or a neutral like canola
1/2 cup(s) rough chopped yellow or white onion
1 cup(s) celery - cut to bite size pieces
2 cup(s) carrot - cut to bite size pieces
1/2 cup(s) green bell pepper - cut to bite size pieces
1/2 cup(s) white or yellow bell pepper - cut to bite size pieces
2 cup(s) fresh green beans - washed and cut to bite size pieces
2 cup(s) whole kernal corn - fresh or canned
4 cup(s) green cabbage - either chopped to bite size pieces or shredded
1/2 teaspoon(s) italian seasoning - more to taste
1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) salt - more to taste
1/4 teaspoon(s) pepper - more to taste
2 tablespoon(s) tomato paste
1 can(s) (28 oz) crushed or diced tomatoes - either plain or seasoned with basil and oregano
1 can(s) (15 oz) kidney beans - rinsed and drained - or other beans of your choice
4 cup(s) low or no salt chicken broth or stock
1 cup(s) tomato juice

Steps:

Set Instant Pot to saute and let it begin to heat up. Add the oil to the IP then drop in the onions and celery. Cook for about 4 minutes or until the onions are tender.
Turn off the saute function and add the carrots, bell peppers, green beans, corn and cabbage. Stir to mix. Sprinkle with the Italian seasoning, minced garlic, salt and pepper then give it a good stir.
Add the tomato paste, canned tomatoes, chicken broth and tomato juice. Stir well.
Lock the lid in place, turn the valve to seal. Set the control to pressure cook and set the time for 15 minutes. It will take a few minutes to reach pressure before it begins to cook. When the cooking is finished allow a natural release for 5 minutes then do a quick release.
Serve in a bowl garnished with a bit of parmesan cheese if desired.

INSTANT POT® VEGETABLE SOUP

Instant Pot® Vegetable Soup image

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Provided by Chuck Minor

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1 brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½ red chile pepper, sliced
1 pound Yukon gold potatoes, scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1 bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g