Don’t let your vegetables go to waste! Instant pot garden vegetable soup is your solution. This flexible “clean out the refrigerator” recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.
Get your cutting board out and start chopping some veggies! A delicious garden vegetable soup allows you the space to get a bit creative with ingredients you already have at your disposal.
Ingredients
- 1 tablespoons extra virgin olive oil
- 3-4 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- ¼ teaspoons crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 cups chicken or vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 cups fresh arugula
- 2 tablespoons fresh lime juice
- Parmesan cheese, freshly shaved or grated
Equipment
- Instant pot
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, 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.
- Allow pressure to release naturally for 10 minutes, when cook time is complete, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
- Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
Cooking Tips
- Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added.
- Discard the woody stems for the tougher herbs before serving.
- Feel free to get creative with your veggie soup by trying other ingredients such as green beans, bell pepper, black beans, kidney beans, or chunks of russet potatoes!
- Turn this into a hearty soup by adding beef broth for extra flavor or chicken stock, or even chopped chicken breast when vegetables alone just won’t do.
- For a creamy soup, add a cup of sour cream.
Serving
Serve right away and sprinkle some grated parmesan cheese!
Storage Instructions
Store leftover soup in an airtight container or freezer bag in the refrigerator for up to 3 days, or in the freezer up to 3 months.
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Instant Pot Garden Vegetable Soup
Don't let your vegetables go to waste! Instant pot garden vegetable soup is your solution. This flexible “clean out the refrigerator” recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.
Ingredients
- 1 tablespoons extra virgin olive oil
- 3-4 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- ¼ teaspoons crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 cups chicken or vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes, chopped
- 2 cups fresh arugula
- 2 tablespoons fresh lime juice
- Parmesan cheese, freshly shaved or grated
Instructions
- Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, 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 lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
- Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!
Notes
Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).