Instant Pot Veg Soup Recipe for Easy Healthy Meals

When the weather turns chilly or you simply crave a warm, comforting meal, nothing beats a hearty vegetable soup. But who has hours to simmer and stir on a busy day?

Enter the Instant Pot, the kitchen gadget that transforms cooking times and convenience. This Instant Pot veg soup recipe is your go-to for a quick, nourishing, and delicious meal that doesn’t compromise on flavor.

Packed with vibrant vegetables, herbs, and warming spices, it’s a wholesome bowl of goodness that comes together in under 30 minutes. Whether you’re a seasoned home cook or a beginner eager to try a new recipe, this soup is easy to customize based on your pantry or preferences.

With the Instant Pot doing the hard work, you get tender veggies and a rich broth in a fraction of the time. Plus, it’s vegan-friendly, gluten-free, and perfect for meal prep.

Let’s dive into why this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This Instant Pot vegetable soup is a game changer for anyone who loves quick, healthy meals without fuss. Here’s why it stands out:

• Fast and Simple: With the Instant Pot, you can skip the long simmering and still get deep, developed flavors in under 30 minutes.
• Nutritious and Filling: Loaded with a variety of colorful vegetables, this soup is rich in vitamins, minerals, and fiber to keep you energized.
• Highly Customizable: Swap veggies in and out depending on what you have on hand or your dietary preferences.
• One-Pot Cleanup: Minimal dishes make this recipe perfect for busy weeknights or meal prep.
• Family Friendly: Mildly spiced and comforting, it’s a crowd-pleaser for kids and adults alike.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium zucchini, chopped
• 1 medium potato, peeled and diced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chopped kale or spinach (optional)
• 1 tablespoon lemon juice (optional)

Equipment

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

Instructions

1. Prep the vegetables. Wash and chop all your vegetables as described in the ingredients list. This helps speed up the cooking process.
2. Sauté the aromatics. Turn your Instant Pot to the ‘Sauté’ setting and add the olive oil. Once hot, add the diced onion and garlic. Cook for 3-4 minutes until translucent and fragrant.
3. Add harder vegetables. Stir in the carrots, celery, potato, and green beans. Sauté for another 3 minutes to develop flavor.
4. Add remaining ingredients. Pour in the diced tomatoes (with juice), zucchini, corn, vegetable broth, thyme, basil, smoked paprika, salt, and pepper. Stir well to combine.
5. Pressure cook. Close the lid and set the valve to sealing. Select ‘Pressure Cook’ or ‘Manual’ on high pressure, and set the timer for 8 minutes.
6. Natural release. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release any remaining steam.
7. Add greens and finish. Open the lid and stir in the chopped kale or spinach if using. Let it wilt in the hot soup for a minute or two. Add lemon juice for brightness if desired.
8. Adjust seasoning and serve. Taste your soup and add more salt or pepper if needed. Ladle into bowls and enjoy warm.

Tips & Variations

“For an extra protein boost, add cooked beans like cannellini, chickpeas, or lentils after pressure cooking.”

• Make it creamy: Blend half the soup with an immersion blender for a creamy texture without cream.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to bring some heat.
• Use frozen veggies: Frozen mixed vegetables work great if fresh produce isn’t available.
• Herb swaps: Fresh herbs like parsley or cilantro can be stirred in at the end for freshness.
• Meal prep: This soup keeps well in the fridge for 4 days or freezes nicely for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with a variety of sides for a complete meal.

• Crusty bread or garlic toast for dipping and soaking up the broth.
• A light green salad with lemon vinaigrette to add fresh crunch.
• Grilled cheese or vegan cheese sandwich for a comforting combo.
• Quinoa or brown rice served alongside or stirred in for extra heartiness.

For inspiration on delicious sides and other healthy meals, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This Instant Pot vegetable soup recipe is a perfect blend of speed, nutrition, and comfort. It’s a versatile dish that fits into any busy lifestyle while delivering the warmth and wholesomeness only a homemade soup can provide.

The ability to customize the veggies and seasonings means you can tailor it to your taste and what’s fresh in your kitchen. Whether you’re looking to meal prep for the week or need a quick dinner solution, this soup has you covered.

Don’t forget to explore more delightful and creative vegetarian recipes like our Instant Pot Vegetarian Recipes Indian Food Lovers Adore or the indulgent Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking and enjoy every nourishing spoonful!

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