Who knew there were so many months and days to celebrate almost everything under the sun?

And to celebrate that month, we have an Instant Pot® Garden Vegetable Soup. 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.

Instant Pot® Garden Vegetable Soup

A flexible “clean out the refrigerator” vegetable soup recipe

5 from 4 votes

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Prep Time 20

Cook Time 8

Natural Release 10

Total Time 38

Course Soup

Cuisine American

Servings

Calories 135 kcal

Ingredients

1 T. extra virgin olive oil
3-4 cloves garlic minced
4 large stalks celery chopped
4 large carrots sliced
1 medium red onion chopped
¼ t. crushed red pepper flakes
Sea salt & black pepper to taste
6 c. chicken or vegetable broth preferably organic
1 lb. red potatoes quartered
2 whole bay leaves
1 pint cherry or grape tomatoes chopped
2 c. fresh arugula
2 T. fresh lime juice
Parmesan cheese freshly shaved or grated

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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, scraping 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!

Nutrition

Nutrition Facts

Instant Pot® Garden Vegetable Soup

Amount per Serving

Calories

135

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

948

Potassium

823

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

7497

150

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword instant pot, soup, vegetables

Tried this recipe?Let us know how it was!

Tip: 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).

Tip: Use vegetable broth to make it vegetarian.

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13 Comments

Ramil Hinolan

April 30, 2021 at 12:28 am Reply

Seems like it is easy to prepare. For as long as you have the basic ingredients, you can add in whatever vegetable items you can find on your fridges. My wife and daughters would love this.