Instant Pot Vegetable Soup Recipe – Cozy Comfort in a Bowl

As the crisp autumn breeze weaves its way through the trees outside, there’s something so comforting about coming home to the warm, inviting aroma of a bubbling pot of soup. I can still recall my grandma’s kitchen, filled with laughter and the sound of clinking spoons as we gathered around the table, all hands ready to dig into steaming bowls of soup. In those moments, I learned that a good Instant Pot Vegetable Soup is not just a meal; it’s a hug in a bowl.

This Instant Pot Vegetable Soup is a delightful medley of flavors and textures that captures that same heartwarming essence. Plus, it’s incredibly easy to prepare, making it a perfect fit for any busy schedule or cozy evening.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 teaspoon canola oil
• 1 medium onion, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic (Fresh garlic gives it that extra flavor boost!)
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 6 cups low-sodium chicken or vegetable broth
• 1 lb potatoes, chopped (about 3-4 medium)
• 3 large carrots, peeled and chopped
• 2 ribs celery, sliced
• 1 1/2 cups fire roasted diced tomatoes
• 1 cup fresh green beans, cut into thirds
• 1/2 cup canned, frozen, or fresh corn
• 1 bay leaf
• 1 cup finely chopped spinach (Feel free to use whatever greens you have on hand!)

How to Make It

1. Heat the Oil: Set your Instant Pot to sauté mode and add the canola oil. You’ll hear that comforting sizzle as the oil warms up.

2. Sauté the Onion: Toss in the finely diced onion and let it cook, stirring occasionally, until it’s softened and translucent. The smell will remind you of home!

3. Add Flavors: Turn the Instant Pot off, and then mix in the tomato paste, minced garlic, Italian seasoning, salt, and pepper. Stir for about a minute — that fragrant garlic aroma is simply irresistible.

4. Deglaze: Pour in the chicken or vegetable broth and scrape the bottom with a spoon to lift any delicious bits stuck to the pot.

5. Add the Veggies: Now, it’s time to embrace that colorful rainbow of veggies! Add the chopped potatoes, carrots, celery, fire-roasted tomatoes, green beans, corn, and bay leaf. Give it a good stir.

6. Pressure Cook: Secure the lid on the Instant Pot, turn the valve to sealing, and select Manual or Pressure Cook on high pressure for 2 minutes. It’ll take about 15 minutes to come to pressure — use this time for a quick tidy or maybe every now and then, peek at the cozy cloud of steam escaping.

7. Release the Pressure: Once the cooking time is up, let the pressure release naturally for 8-10 minutes, and then carefully open the valve to release any remaining steam. Just be cautious — it’s hot!

8. Final Touch: Fold in the finely chopped spinach. Adjust the seasonings if needed, then serve yourself a hearty bowl. Don’t forget a sprinkle of your favorite cheese or a dash of hot sauce if you like a kick!

Kitchen Tips

• Time-saving Trick: Chop your veggies ahead of time and store them in the fridge. This little prep step makes dinner a breeze!

• Fix for a Common Mistake: If you accidentally over-salt your soup, add a little extra broth or water to balance the flavors.

• Creative Twist: Want to switch things up? Toss in a dash of curry powder for a unique herbal twist that complements the veggies beautifully.

Serving Ideas

This Instant Pot Vegetable Soup is the perfect crowd-pleaser! It’s excellent for a family dinner, a cozy night in, or even served on special occasions like holiday gatherings. Pair it with crusty bread or a light salad for a complete meal. You could also garnish with fresh herbs or a dollop of sour cream for an extra touch of comfort.

Storing & Leftovers

• Storage: Let it cool completely and store in airtight containers in the fridge for up to 4 days. For longer storage, freeze the soup in portions for a quick lunch or dinner option later!

• Reheating: When reheating, add a splash of water or broth to keep the soup from drying out and to retain its cozy, comforting texture.

• Fun Leftover Idea: Use the soup as a base for a hearty grain bowl — just add some cooked quinoa or rice and a sprinkle of nuts for crunch.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors meld beautifully.

Q: Can I swap any ingredients?
A: Of course! Feel free to use whatever vegetables you have on hand — this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pot, while it’s still warm and aromatic. Your kitchen will smell divine!

Q: How do I know it’s perfectly cooked?
A: Look for tender vegetables and that delicious, fragrant smell — it’s your sign that it’s ready to enjoy!

Final Thoughts

This Instant Pot Vegetable Soup transcends the mere act of cooking; it connects us to comforting memories and creates new ones around our dinner tables. Each bowl invites warmth and joy into our lives, reminding us that even in the busyness of the day, we can take a moment to savor something wholesome and delicious. So gather your loved ones, make this soup, and let it wrap you in its cozy embrace. You’ll be glad you did, and I hope it becomes a cherished part of your routine as much as it has for me! Enjoy your Instant Pot Vegetable Soup!

Instant Pot Vegetable Soup

A heartwarming Instant Pot Vegetable Soup that's easy to make and perfect for any occasion, bringing comforting homemade flavors to your table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Main Course, Soups

Cuisine: American, Comfort Food

Calories: 180

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 teaspoon canola oil
• 1 medium onion, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic Fresh garlic gives it that extra flavor boost!
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 6 cups low-sodium chicken or vegetable broth

Vegetables

• 1 lb potatoes, chopped (about 3-4 medium)
• 3 large carrots, peeled and chopped
• 2 ribs celery, sliced
• 1 1/2 cups fire roasted diced tomatoes
• 1 cup fresh green beans, cut into thirds
• 1/2 cup canned, frozen, or fresh corn
• 1 cup finely chopped spinach (Feel free to use whatever greens you have on hand!)

Method

 

Preparation

1. Set your Instant Pot to sauté mode and add the canola oil.
2. Add the finely diced onion and cook, stirring occasionally, until softened and translucent.
3. Turn the Instant Pot off and mix in the tomato paste, minced garlic, Italian seasoning, salt, and pepper. Stir for about a minute.
4. Pour in the chicken or vegetable broth and scrape the bottom with a spoon to lift any bits stuck to the pot.
5. Add the chopped potatoes, carrots, celery, fire-roasted tomatoes, green beans, corn, and bay leaf. Stir well.

Cooking

1. Secure the lid on the Instant Pot, turn the valve to sealing, and select Manual or Pressure Cook on high pressure for 2 minutes.
2. Once cooking time is up, let the pressure release naturally for 8-10 minutes, then carefully open the valve to release any remaining steam.

Finishing Touches

1. Fold in the finely chopped spinach and adjust the seasonings if needed. Serve in bowls.
2. Garnish with cheese or hot sauce if desired.

Notes

Chop veggies ahead of time for easier preparation. Add extra broth or water if you over-salt it. For a unique twist, try adding curry powder.