Description
A hearty and healthy Instant Pot vegetable soup loaded with colorful veggies, herbs, and flavor — ready in under 30 minutes for a perfect weeknight meal.
Ingredients
Vegetables
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 cup green beans
- Optional: spinach or kale (amount as desired)
Other Ingredients
- 1 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Prepare Aromatics: Set the Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the chopped onion and minced garlic, cooking for about 2 minutes until fragrant and translucent.
- Add Vegetables and Seasoning: Add the sliced carrots, celery, zucchini, green beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the pot. Stir everything well to combine the flavors.
- Pressure Cook: Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes. Make sure the valve is set to sealing.
- Release Pressure and Serve: Once the cooking cycle finishes, perform a quick release of the pressure by carefully turning the valve to venting. Open the lid and stir in optional spinach or kale if using. Serve the soup hot.
Notes
- Add beans or quinoa for extra protein.
- Freezer-friendly for meal prep; cool completely before freezing in airtight containers.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup, Dinner
- Method: Instant Pot
- Cuisine: American
