vegetable soup
Dinner,  Food,  Healthy Living,  Instant Pot,  Meal Prep,  vegetarian

Instant Pot® Garden Vegetable Soup

Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases.

Some of the links below are affiliate links meaning that at no additional cost to you, I will earn a commission if you purchase something using the link. Read the full disclaimer policy here.

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

April is also National Garden Month.

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.

vegetable soup
Print Recipe
5 from 4 votes

Instant Pot® Garden Vegetable Soup

A flexible “clean out the refrigerator” vegetable soup recipe
Prep Time20 mins
Cook Time8 mins
Natural Release10 mins
Total Time38 mins
Course: Soup
Cuisine: American
Keyword: instant pot, soup, vegetables
Servings: 6

Equipment

  • Instant Pot®

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

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!

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.

Loving Life — The Reboot!

Dominique

Instant Pot® Garden Vegetable Soup

12 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: