Instant Pot® Vegan Vegetable Soup

Soup is a fast, hot meal that offers lots of health benefits. You can toss a variety of ingredients into a slow cooker in the morning before you leave for work or school and return home to a mouthwatering meal in the evening.

What makes a soup so great?

The healthiest soups include fresh, low-fat ingredients and a minimum of salt and extra fat. Soups made with vegetable, meat, or bone-based broths provide nutrients, minerals, and vitamins, like collagen. Each spoonful delivers a flavor-packed punch while keeping added calories and fats to a minimum. Depending on your age the USDA suggests anywhere from 1- 4 cups of veggies a day and eating soup is an easy and tasty way to boost your veggie intake

Vegetables give you the vitamins like A & C to get you going through your day, Cream soups supply calcium and Vitamin D. Soups with lentils and lean meats like fish provide a great source of lean protein. Beans boost your fiber intake and most soups can fill you up with fewer calories. The soup contains so much water that it leads to the perfect high-volume, low-calorie food with benefits that are endless.

The best part about soup is that it is so forgiving if you accidentally fumble with the recipe. And as a bonus, you can use up leftovers in a soup pot and create new variations of favorite recipes since soup lends itself to experimentation.

So delight your senses and fill your belly with this wonderfully quick and easy soup recipe.

Instant Pot® Vegan Vegetable Soup

This delicious and easy soup recipe can be adapted in countless ways to incorporate whatever fresh vegetables and herbs you have available. Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Natural Release Time 10 minutes mins

Total Time 33 minutes mins

Course dinner

Cuisine Soup

Servings 4 people

Equipment

• 1 Pressure Cooker

Ingredients

  

• 1 Tablespoon Olive oil Extra Virgin
• 4 Large Stalks celery Chopped
• 4 Large Carrots Sliced
• 1 Medium Red Onion Chopped
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1 Black pepper to taste
• 1 Sea salt to taste
• 6 Cups Vegetable broth Preferably organic
• 1 lb Red potatoes Quartered
• 2 Whole Bay leaves
• 1 Pint Cherry or grape tomatoes Chopped
• 2 Cups Baby kale Roughly chopped
• 2 Tablespoons Fresh lime juice

Instructions

 

• Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
• Sauté, occasionally stirring, until fragrant and vegetables turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off
• Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
• When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
• Remove the lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately.

Notes

 

 

 

Keyword dinner, easy, insta pot, lunch, ninja foodie, pressure cooker, quick, soup, vegan