Better Than Bouillon Vegetable Soup Recipes Instant Pot

There’s nothing quite like a warm, hearty bowl of vegetable soup to soothe the soul and nourish the body. When you combine the rich, savory depth of Better Than Bouillon vegetable base with the convenience and efficiency of an Instant Pot, you get a soup that’s not only delicious but incredibly quick and easy to prepare.

Whether you’re a busy professional, a parent juggling multiple tasks, or simply someone who loves wholesome meals without the fuss, these Instant Pot vegetable soup recipes deliver comfort and flavor in every spoonful.

Plus, the versatility of the recipe allows you to customize with your favorite veggies, making it perfect for every season and pantry.

In this post, I’ll share several of my favorite Better Than Bouillon vegetable soup recipes made effortlessly in the Instant Pot. These soups are bursting with fresh ingredients, robust flavors, and the umami goodness that only the Better Than Bouillon base can provide.

Ready to dive into a bowl of veggie goodness? Let’s get cooking!

Why You’ll Love This Recipe

Better Than Bouillon is a game-changer in homemade soups. Unlike traditional bouillon cubes, it dissolves easily and provides a deeper, more complex vegetable flavor.

When combined with the Instant Pot’s pressure cooking magic, your soup cooks faster, locking in nutrients and tastes.

These recipes are:

• Quick and convenient – ready in under 30 minutes
• Highly customizable – swap veggies based on preference or season
• Nutritious and comforting – packed with fiber, vitamins, and antioxidants
• Perfect for meal prep – makes great leftovers and freezes well

If you love hearty, flavorful soups that come together without standing over the stove for hours, this is your new go-to recipe collection.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups water or vegetable broth
• 2 teaspoons Better Than Bouillon Vegetable Base
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup kale or spinach, chopped (optional)
• Juice of ½ lemon (optional, for brightness)

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula for sautéing
• Ladle for serving

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
3. Stir in the carrots, celery, and potato, cooking for 2 minutes to slightly soften the vegetables.
4. Add the green beans, corn, and canned diced tomatoes (with their juices).
5. Pour in 4 cups of water or vegetable broth, then stir in the Better Than Bouillon vegetable base, thyme, basil, salt, and pepper.
6. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Pressure cook on high for 8 minutes.
7. When cooking time is complete, allow a natural pressure release for 5 minutes, then carefully quick release the remaining pressure.
8. Open the lid and stir in the chopped kale or spinach if using. Let it wilt for 2-3 minutes using the residual heat.
9. Add lemon juice if you want a fresh, bright flavor. Adjust seasoning with salt and pepper to taste.
10. Ladle into bowls and serve hot. Enjoy your nutritious vegetable soup!

Tips & Variations

“Don’t be afraid to play with the vegetables! Swap in zucchini, peas, or even sweet potatoes based on what’s fresh or in your pantry.”

• Make it heartier: Add cooked beans or lentils for extra protein and fiber.
• Spice it up: Stir in a pinch of crushed red pepper flakes or a dash of your favorite chili powder. Check out my Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a great DIY option.
• Use frozen vegetables: For convenience, frozen mixed vegetables work well and reduce prep time.
• Make a creamy version: After cooking, blend half of the soup with an immersion blender for a creamy texture without dairy.
• Batch cooking: Double the recipe and freeze portions for quick meals later. For more batch ideas, see Batch Cooking Recipes InstantPot Vegetarian Made Easy.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs wonderfully with crusty bread or a warm grilled cheese sandwich for a cozy meal. For a lighter option, serve alongside a crisp green salad dressed with a zesty vinaigrette.

It also makes a fantastic starter for a multi-course vegetarian meal or a simple lunch with a side of roasted chickpeas for crunch. Don’t forget to check out some of my other hearty and wholesome vegetarian recipes, such as A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.

More Better Than Bouillon Vegetable Soup Recipes Instant Pot

To keep your soup game exciting, here are three more delicious Instant Pot recipes using Better Than Bouillon vegetable base. Each offers unique flavors and uses simple ingredients you can find in most kitchens.

Classic Minestrone Soup

• Ingredients: Carrots, celery, onion, garlic, zucchini, canned tomatoes, cannellini beans, pasta, spinach, Better Than Bouillon vegetable base, Italian seasoning.
• Instructions: Sauté veggies, add broth and beans, cook under pressure for 5 minutes, add pasta and spinach after pressure release and simmer until pasta is tender.

Spicy Southwest Vegetable Soup

• Ingredients: Corn, black beans, bell peppers, onion, garlic, diced tomatoes, jalapeño, cumin, smoked paprika, Better Than Bouillon vegetable base, lime juice.
• Instructions: Sauté aromatics and peppers, add remaining ingredients, pressure cook for 8 minutes, garnish with fresh cilantro and avocado slices.

Creamy Potato Leek Soup

• Ingredients: Leeks, potatoes, garlic, onion, Better Than Bouillon vegetable base, thyme, coconut milk for creaminess.
• Instructions: Sauté leeks and onion, add potatoes, broth, and seasoning; pressure cook for 10 minutes, then blend until smooth and stir in coconut milk.

Each of these recipes showcases the versatility of Better Than Bouillon in creating rich, flavorful vegetable soups quickly in your Instant Pot. For more inspiration, explore my collection of Vegan Fall Soup Recipes To Warm Your Cozy Evenings.

Conclusion

Better Than Bouillon vegetable soup recipes made in the Instant Pot are a wonderful way to enjoy nutritious, comforting meals with minimal effort. The combination of high-quality vegetable base and pressure cooking means you get deep flavor in a fraction of the time it takes to simmer a traditional soup.

Whether you prefer classic vegetable blends, spicy southwestern twists, or creamy comfort soups, these recipes are adaptable to your tastes and pantry staples.

By preparing these soups, you’re not only feeding your body wholesome ingredients but also creating meals that can be enjoyed fresh or saved for busy days ahead. Don’t forget to experiment with different vegetables and seasonings to keep your soup routine exciting.

For a broader collection of vegetarian and vegan recipes, check out my Best Vegetarian Recipes No Dairy for Delicious Meals and Amazing Vegan Pasta Recipes for Easy Delicious Meals. Happy cooking!

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