Instant pot vegan vegetable soup is a healthy and tasty option for the whole family, especially during some cold weather! This classic soup recipe is a one-pot meal and has a cooking time of less than hour start to finish. If you’re looking a great way to experiment with a variety of fresh veggies you’ve not tried before, this vegan soup is probably the easiest way to do so. There really is no messing up this veggie soup.
This delicious instant pot vegetable soup is an easy recipe that can be adapted countless ways to incorporate whatever fresh vegetables and herbs you have available. Some great healthy veggies you can add or substitute are sweet potatoes, butternut squash, green beans, kidney beans or cannellini beans. Adding beans increases the protein content without needing stew meat. Whatever you choose will be a good idea! Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
This article contains affiliate links.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red or yellow onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Sea salt & black pepper, to taste
- 6 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
Equipment
- Instant pot
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® and select the Sauté mode. Add garlic, celery, carrots, diced onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 3-5 minutes. Add vegetable stock and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaf, and chopped fresh 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 the natural pressure release for 10 minutes, then manually release the rest of the pressure.
- Remove 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. Enjoy!
Storage Instructions
Store any leftover soup in an airtight container and refrigerate for up to 4 days.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Instant Pot® Vegan Vegetable Soup
Instant pot vegan vegetable soup is a healthy and tasty option for the whole family, especially during some cold weather! This classic soup recipe is a one-pot meal and has a cooking time of less than hour start to finish. If you're looking a great way to experiment with a variety of fresh veggies you've not tried before, this vegan soup is probably the easiest way to do so. There really is no messing up this veggie soup.
This delicious instant pot vegetable soup is an easy recipe that can be adapted countless ways to incorporate whatever fresh vegetables and herbs you have available. Some great healthy veggies you can add or substitute are sweet potatoes, butternut squash, green beans, kidney beans or cannellini beans. Adding beans increases the protein content without needing stew meat. Whatever you choose will be a good idea! Be sure to add a splash of fresh lime juice right before serving to brighten the flavors!
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red or yellow onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Sea salt & black pepper, to taste
- 6 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 mode. Add garlic, celery, carrots, diced onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 3-5 minutes. Add vegetable stock and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaf, and chopped fresh 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 the natural pressure release for 10 minutes, then manually release the rest of the pressure.
- Remove 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. Enjoy!