Instant Pot Vegetable Soup
Author:This simple Instant Pot Vegetable Soup is so quick and easy. Follow the recipe as is or add in any extra vegetables that need using up. It's ready from start to finish in less than 30 minutes. That includes the time it takes for pressure to build and release!
Ingredients
- 1 tablespoon olive oil , use a bit of water instead for oil-free
- 2 medium onions , diced
- 3 medium medium carrots , diced
- 2 sticks sticks celery , diced
- 5 cloves garlic , minced
- 4 to 5 medium potatoes , cubed (waxy potatoes are best. Starchy potatoes could disintegrate)
- 5 cups (1200 ml) vegetable stock
- 1 tablespoon Italian seasoning or Herbes de Provence ( or similar mixed herb blend)
- 1 bay leaf
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly ground black pepper
- juice of 1 small lemon or 1 tablespoon of apple cider vinegar
- OPTIONAL
- Up to 3 cups seasonal vegetables or canned or frozen vegetables
INSTRUCTIONS
- Turn your Instant Pot to saute. Allow it to warm for a couple of minutes, then add the oil.
- Add the onion, carrots, and celery. Cook for about 4 minutes until fragrant and the onion is translucent.
- Turn off the Instant Pot, then add the garlic. Allow it to cook for a couple of minutes in the residual heat, stirring frequently.
- Add everything else to the pot except the lemon juice and give it a good stir. Leave out any canned, frozen, or more delicate vegetables that you'd like to remain lightly cooked for now. Add those after pressure cooking.
- Put the lid on the Instant Pot, close the vent, and cook on Manual or Pressure Cook (depending on model) HIGH PRESSURE for 5 minutes. Let the pressure release naturally for 10 minutes, then manually (and carefully) open the vent to release the rest. You can leave it to release naturally on its own if more convenient time-wise.
- Remove the lid. Blitz a few times with an immersion blender to partially blend and thicken the soup. If you don't have an immersion blender, scoop out 2 or 3 cups and blend in a regular blender, then add back to the pot. If you prefer a brothier soup skip this part.
- If adding extra frozen, canned or delicate vegetables, add them now. If they are really delicate (like spinach or canned vegetables), the residual heat will be sufficient to cook them. If they are frozen or need a little more cooking, turn the Instant Pot to saute and allow the soup to simmer for a few minutes, stirring every now and again, until they are tender.
- Turn off the heat, squeeze in the lemon juice, give it a good stir, then serve.
NOTES
Store leftover soup in the fridge for up to 5 days. Potatoes tend to get grainy and floury once frozen, so I don't recommend freezing unless you're ok with this. If so, it will be ok in the freezer for up to 3 months.
NUTRITION
Calories: 174kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 1408mg | Potassium: 774mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5540IU | Vitamin C: 33mg | Calcium: 55mg | Iron: 2mg
