You'll love this Instant Pot vegetable soup with fresh vegetables. It's just the soup to make during the cooler months.
There's nothing like warm Instant Pot veggie soup on a cold winter night. Serve it with some French bread (or your favorite gluten free bread).
This soup is so tasty that it might make convince your family to eat a vegetable or two!
How to make Instant Pot vegetable soup
This Instant Pot vegetable soup recipe is super easy to make.
1. Add the oil to your Instant Pot and heat it on sauté mode.
2. Add onion and celery. Stir and cook until softened - about 3 to 5 minutes.
3. Stir in the garlic and cook for 30 more seconds.
4. Add the remaining ingredients to your pressure cooker except for the Worcestershire sauce and kale. Stir to combine.
5. Place the lid on your pressure cooker. Select Manual or Pressure Cook and cook on High pressure for 5 minutes.
6. Once the cooking time is over, let the pressure release naturally for 12 minutes.
7. Remove the lid to release any remaining pressure.
8. Add the Worcestershire sauce (or any substitutions - see notes below) and kale to the pressure cooker. Stir to combine.
9. Taste to adjust seasonings (more salt or pepper to taste). Serve!
Looking for soup time savers?
Use frozen vegetables Use a frozen garden vegetable soup mix to cut down on the recipe prep time. Super convenient when you don't want to chop up vegetables on a busy weeknight!
So you don't have to stand over the Instant Pot waiting for the frozen vegetable to thaw and cook, I would mostly defrost the frozen veggies in the microwave and then soften them up all the way in the pressure cooker.
Use jarred garlic I use pre-minced garlic from the supermarket. It saves so much time since I no longer have to peel the garlic and mince it. Plus I no longer have to throw out dried or rotten garlic.
I get the giant jar of minced garlic at Sam's Club. I'm amazed at how quickly I go through it!
Cook with thin-skinned potatoes Using red or golden potatoes, the kind you only have to wash and dice, will save you time. Having to peel potatoes is a real chore!
Buy pre-sliced mushrooms In my opinion, paying a little extra is worth the time savings. And sometimes, sliced mushrooms are the same price as whole mushrooms.
Buy pre-chopped kale If you can find it, buy already chopped kale. Again, paying a little extra is worth the time savings.
Can I use other vegetables in this pressure cooker soup?
You betcha! You can use a variety of veggies in this recipe:
- frozen corn
- diced bell pepper
- green beans (fresh or frozen)
- diced sweet potatoes
- diced squash
- diced parsnips
Like my Leftover Turkey Soup Recipe, this vegetable soup in instant pot is a terrific way to use up leftover vegetables from a prepping the holiday feast or when you have too many veggies in the garden.
Tips for making instant pot vegetable soup recipes
Gluten free? If you're gluten free, make sure the vegetable broth you're using is certified gluten free. Not all broths are!
Vegan? If you're vegan, use a certified vegan veggie broth and leave out the Parmesan cheese for topping. (Or use a vegan substitute.)
Basil substitutions You can also use Italian seasoning instead of plain dried basil.
Seafood allergies? Did you know that Worcestershire sauce isn't safe for people with seafood allergies because it contains anchovies? Well, now you do!
So if you're cooking this instant pot vegetable soup for someone with seafood allergies, leave it out or substitute:
Can I freeze instant pot vegetable soup?
Of course! There's nothing better than having a supply of tasty pressure cook vegetable soup waiting to be heated up in the freezer on those evenings you just don't feel like cooking.
1. Cool the soup down. Don't leave the soup on the counter to cool down. This isn't a good food safety practice. (Yeah, yeah, I know we all do it. But still.)
Instead, you can cool the vegetable soup down rapidly by placing the inner Instant Pot pot in a bath of ice water in the sink. Stir the vegetable soup often to cool it down more quickly.
2. Store the soup. You can pour the vegetable soup into freezer-safe food storage containers.
Some people also like freezing vegetable soup in gallon Ziploc freezer bags. This can be a bit tricky to do, but it has the advantage that you can then stack the frozen bags in your freezer, which saves space.
To pour the Instant Pot vegetable soup in to the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the vegetable soup into each bag.
(You can also have a helper hold the bag open for you.) Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags.
3. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack the bags to save freezer space.
The soup should remain good for at least three months.
4. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen Instant Pot soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you can warm the instant pot soup up on the stovetop or microwave it.
Crazy for kale? Then check out these recipes
- Kale Salad with Fruity Vinaigrette
- Vegetarian Borscht Recipe
- Kale Soup Recipe
- Artichoke & Kale Bruschetta Toppers Recipe
- 1 tablespoon olive oil
- 1 cup sliced celery (about 3-4 celery stalks)
- 1/2 cup chopped onion (about 1 medium onion)
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 cups tomato juice or V8
- 3 potatoes, cut into 1/2-inch cubes
- 1 cup sliced carrots (about 2-3 large carrots)
- 1 cup sliced mushrooms
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon dried basil or Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup chopped kale
- shredded Parmesan cheese for topping (optional)
- Heat oil in Instant Pot on sauté mode.
- Add onion and celery, cook, and stir until softened, normally 3-5 minutes.
- Add garlic and stir for 30 seconds.
- Add the remaining ingredients with the exception of the Worcestershire sauce and kale to the pressure cooker and stir to combine.
- Lock the lid onto the pressure cooker and select Manual or Pressure Cook and cook on high pressure for 5 minutes.
- Once the cooking time is over, let the pressure release naturally for at least 12 minutes.
- Then release any remaining pressure.
- Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
- Taste to adjust seasonings and serve.
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1087mgCarbohydrates: 28gFiber: 5gSugar: 9gProtein: 5g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.