Ah, vegetable soup—a classic comfort, right? Lately, I’ve been obsessed with the simplicity of my Instant Pot. It’s like finding an old sweater that’s somehow fashionable again.
This soup, a vibrant medley of garden goodness, is my go-to for chilly evenings. You know those days when everything feels like it’s going 100 mph and you just want to pause? Yeah, this is my pause button.
Steps
- Set the Instant Pot to the sauté mode and heat the canola oil. Add the diced onion and cook until it softens. Turn off the Instant Pot and mix in tomato paste, minced garlic, Italian seasoning, salt, and black pepper; stir for one minute.
- Pour the broth into the pot, scraping the bottom to remove any bits stuck to it. Add chopped potatoes, carrots, sliced celery, diced tomatoes, green beans, corn, and a bay leaf, then stir everything together.
- Secure the lid on the Instant Pot, set the valve to sealing, and select the Manual or Pressure Cook setting for 2 minutes on high pressure. It will take about 15 minutes to reach the necessary pressure before the timer starts.
- Once the cooking time is complete, let the pressure release naturally for about 8-10 minutes, then open the valve and remove the lid carefully. Stir in the finely chopped spinach, adjust seasonings if needed, and serve the soup hot.
Ingredients
- 1 teaspoon canola oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken or vegetable broth
- 1 pound potatoes, chopped (approximately 3-4 medium)
- 3 large carrots, peeled and chopped
- 2 ribs celery, sliced
- 1 1/2 cups fire roasted diced tomatoes (or other flavor, 398ml/13oz)
- 1 cup fresh green beans, cut into thirds
- 1/2 cup canned, frozen, or fresh corn
- 1 bay leaf
- 1 cup finely chopped spinach
Nutritional Values
Calories: 1000cal | Carbohydrates: 184g | Protein: 48g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Sodium: 6056mg | Potassium: 4888mg | Fiber: 24g | Sugar: 40g | Vitamin A: 36592IU | Vitamin C: 88mg | Calcium: 520mg | Iron: 16mg
FAQ
- How long should vegetable soup be cooked in an Instant Pot?
- Set the Instant Pot to cook the soup for 2 minutes. Note that it will take about 15 minutes for the pot to reach the necessary pressure, during which the vegetables will soften and the soup will cook.
- What is the best way to store leftover vegetable soup?
- Keep leftover vegetable soup in an airtight container in the refrigerator for 3-4 days. To reheat, use the stove, microwave, or the “SAUTE” function on the Instant Pot.
- Can vegetable soup be frozen for later use?
- Absolutely! Allow the soup to cool to room temperature, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for 4-6 months. Thaw it overnight in the fridge or in cold water, and reheat it on the stove, in the microwave, or using the Instant Pot’s “SAUTE” function.
- What variations can be made to the Instant Pot vegetable soup?
- You can customize the soup by adding meat such as ground beef or turkey, incorporating different vegetables, including beans for added protein, or spicing it up with red pepper flakes. For a creamy version, add evaporated milk or a splash of heavy cream.
- What can be served with vegetable soup?
- Serve the soup as a light vegetarian main dish with garlic bread or rolls. It also pairs well as a side with grilled chicken, pork chops, or any protein of your choice.
Tips
- For added flavor, consider sautéing the onions with the garlic and Italian seasoning for a minute before adding the tomato paste. This will help to enhance the aroma and depth of the soup.
- Customize the soup by adding your choice of vegetables or even some beans for extra protein. You can also add a hint of spice with red pepper flakes or cayenne pepper for a spicy kick.
- To prevent splattering when releasing pressure from the Instant Pot, allow the pressure to release naturally for 8-10 minutes before opening the valve.
- This soup can be made creamy by stirring in some evaporated milk or serving it with a dash of heavy cream, giving it a rich and smooth texture.
Equipment
- Instant Pot (or any electric pressure cooker)
