My best friend was talking to me the other day and she said was looking for an Instant Pot vegetable soup. Apparently, she was having difficulties finding one that she liked. Being the awesome friend that I am, I told her I would try to create an Instant Pot veggie soup that would satisfy her.
It isn’t that making a good IP veggie soup is difficult, but sometimes they can lack flavor. I assume this is because we are all worried that we would put too much of one spice or herb and ruin our soup. Don’t be afraid of flavor! Honestly, if you do end up putting too much of one thing in you can always add some broth to mellow out those flavors. Usually you can find some remedy to balance out flavors in your food.
The awesome thing about vegetable soups is that you can pretty much put whatever vegetables you want in it! If you stick to seasonal vegetables in your soups, then you really won’t get bored with veggie soup because every season you will have different flavors of soup.
Most of the vegetables I chose for this stew are at their best in the fall, but they can be found all year round at most grocers. Still, because they are particularly good in the fall months, these vegetables really make the stew feel like a curl up on your couch to watch the leaves change color and the first snow of the season fall kind of stew. Plus, you can get several meals out of this, and freeze it for later.
Making this super easy Instant Pot vegetable soup
This soup is so easy to make! Pour in the vegetable broth, raw vegetables, and seasonings. Save the Kale, canned vegetables (if using canned and not raw), and quinoa, you will put these in later.
Choose Pressure Cook on your instant Pot.
Set to HIGH Pressure.
Set the time to 10 minutes.
Use vented release until all pressure is released, do NOT put your face near the steam. Open the lid carefully.
Add the kale, canned vegetables, and quinoa.
Pressure cook on HIGH for 1 minute.
This time use natural pressure release for 10 minutes.
And there you have it! A delicious, warm and super cozy and healthy Instant Pot Vegetable Soup! If you want to add more salt and pepper you can totally do it here, and any other finishing seasonings you might like!
Pour into your favorite bowl, turn on your favorite movie, and cuddle up on the couch for your delicious dinner!Print
Packed full of nutrients and delicious vegetables, this easy and Cozy instant Pot Vegetable Soup is a healthy go to recipe for the cold fall and winter months!
- 6 cups veggie broth
- 1 cup butternut squash
- 1 chopped onion
- 1 can green beans / 1 cup fresh green beans
- 1 can corn / 1 cup corn kernels
- 1 cup carrots
- 1 cup celery
- 1 ½ cup potatoes
- 1 can diced tomato 32 oz
- 1 cup frozen or fresh peas
- 3 glove garlic minced
- 2 big handfuls chopped kale
- 2 tsp salt or to taste
- Pepper to taste
- 1 cup quinoa
- 2 sprigs rosemary finely chopped
- ½ tsp thyme
- Add vegetable broth, raw vegetables, and seasonings. SAVE the kale, quinoa, and canned vegetables, if using canned and not raw (green beans, corn, and peas).
- Select the Pressure Cook function on your IP.
- Pressure cook on HIGH for 10 minutes.
- Release pressure by venting the valve. CAUTION: KEEP FACE AWAY FROM VENTING STEAM.
- Unlock and open the lid carefully.
- Add kale, canned vegetables, peas, and quinoa.
- Close and lock the lid.
- Pressure cook on HIGH for 1 minutes.
- Natural release for 10 minutes.
- Serve and enjoy!
If you use canned green beans, corn and frozen peas, you can save these for the second pressure cooking, because these are already cooked and just need to be warmed up. If you put them in too soon they can be over cooked.
Always save kale, quinoa and canned tomatoes (or diced raw tomatoes) for the second pressure cook, these do not need long to cook and will become mushy and over cooked if not put in at the second pressure cook.
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American