This Instant Pot vegetable soup with fresh vegetables is a great way to use your fresh garden vegetables or veggies from the farmer’s market. Those of you looking for vegan Instant Pot soups, take note! This recipe is both vegetarian and vegan if you use vegetable broth and leave out the Parmesan cheese garnish! This recipe makes a vegetable soup with potatoes, but you can make it keto by omitting those. It is easy and healthy!
How to Make Instant Pot Vegetable Soup With Fresh Vegetables
This is a flexible recipe in that you can add or remove herbs and vegetables as desired. So grab what you have in your refrigerator or garden and feel free to alter it! Use the recipe as a launching point to cook up your own version. If you do so, share in the comments what you did for others to try!
Broth Base for Pressure Cooker Vegetable Soup
The base of the soup is premade broth. For a vegan Instant Pot soup or a vegetarian version, use vegetable broth. I recommend going organic for that and organic with your fresh vegetables as well, at least for items that cannot be peeled. If you are not a vegetarian or vegan, chicken broth tastes great. You can also use beef broth for a more unique Instant Pot vegetable beef soup.
Tomato juice is another favorite base for vegetable soups. If making a tomato juice base, use about half tomato juice and half broth or water.
The recipe proved here also adds lime juice for a bit of tang.
Favorite Vegetables for Instant Pot Vegetable Soup Recipes
All sorts of vegetables work well in this soup recipe. Here are some suggestions:
- green beans
- yellow squash
- acorn squash
- butternut squash
For herbs I suggest adding tougher herbs, such as rosemary and thyme before pressure cooking and discard their woody stems before serving. More tender herbs, such as basil and parsley, should be added after cooking. The same goes for tender leafy veggies such as spinach, arugula, or kale.
When making the soup, saute aromatic vegetables, such as onions and garlic in olive oil and also saute some of the vegetables until they brown slightly for extra flavor and deglaze the pot with the broth when it is added just before cooking.
The below recipe was developed and photographed for me by Kitchen Bloggers. Let me know how you like it and how you like to make your own Instant Pot Vegetable Soup with fresh vegetables!
- 1 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- ¼ t. crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 c. chicken or vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 c. fresh arugula
- 2 T. fresh lime juice
- Parmesan cheese, freshly shaved or grated
1. Add olive oil to the Instant Pot and select the sauté function.
2. Sauté the garlic, celery, carrots, red onion, and crushed red pepper flakes.
3. Season with salt and black pepper, to taste, and stir to combine.
4. Add the remaining vegetables except arugula, potatoes, and tomatoes and sauté, stirring occasionally, until fragrant and the vegetables start to brown slightly, approximately 4-5 minutes.
5. Add broth and stir. Scrape any brown bits off the bottom of the pot.
6. Add the potatoes, bay leaves, and tomatoes to the
pot. Stir to combine.
7. Add lid and lock into place. Switch the vent to sealing and pressure cook on manual high pressure for 3 minutes.
8. Use nature pressure release for 10 minutes, then manually quick release the remaining pressure.
9. Remove lid and discard the bay leaves and woody stems of any herbs. Stir in fresh
arugula and the lime juice, and season with salt and pepper to taste.
10. Serve topped with freshly shaved or grated Parmesan cheese, or with a sprig of parsley or slice of lime.
For Vegan Soup, omit the Parmesan and and use vegetable broth. For keto soup, omit the potatoes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 449 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 128mg Sodium: 324mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 4g Sugar: 10g Sugar Alcohols: 0g Protein: 36g