This healthy, filling and hearty Instant Pot vegetable soup is the best appetizer that you need before a meal.
Soup loaded with veggies is the best possible dish you can have throughout the day.
All things you have heard about veggies and fibers are true – we need them in order to keep our body healthy and in good shape.
This Instant Pot vegetable soup recipe is perfect for the dull days when you are craving some comfort food. Although it looks like a simple soup it is more than that.
This soup is packed with fibers, vitamins, and minerals, and has an impeccable taste.
Contents
How to serve?
Serve the soup as a warm appetizer or for a light main meal, with some toasted whole-grain bread.
Do I need to puree the soup?
It’s bot mandatory, and for this But feel free to puree the vegetables until smooth and creamy for a cool twist.
You will instantly get a creamy delight bursting in flavors that even your kids will love.
What can I add on top?
If you want you can top the soup with fresh herbs like parsley or cilantro.
For a spicy kick, add few drops of hot sauce.
How to make a vegan soup?
Just replace 1 cup of chicken stock with 1 cup of vegetable stock.
You an also try the Instant Pot Cabbage Soup or the Instant Pot Split Pea Soup if you are looking for vegan options.
How To Make Vegetable Soup
Gather the ingredients
Combine all ingredients in Instant pot.
Lock the lid into a place. Select a High-pressure setting and set the timer to 8 minutes. Once the cooking cycle is completed, perform a natural pressure release.
Serve soup warm.
- 1 cup tomato-vegetable juice cocktail
- 1 cup chicken broth or chicken stock
- 1/2 cup chopped celery root
- 2 carrots sliced
- 1 cup fresh corn kernels
- 1 large potato diced
- 1 cup fresh green beans chopped
- 1 cup water
- 1 cup tomatoes diced
- to taste Salt and black pepper
- Put all the ingredients in the Instant Pot and lock the lid.
- Cook at high pressure for 8 minutes.
- When cooking time ends, wait for a natural pressure release.
- season with additional salt and black pepper to taste and serve.
This soup turned out brilliantly delicious. However, I was thinking if I could use Cambell’s tomato soup instead of diced tomatoes?
Definitely! It will turn out thicker, but I think it’s a good thing!
I’d add the tomatoes (and) the can of tomato soup. I’m not sure about no herb’s and spices?!? And I’d add a few red pepper flakes for a little kick. I don’t like anything with chunks of potatoes, so I’d add a few extra veggies to make up for the potatoes…ie, chopped.fresh spinach, and maybe a few frozen peas.
I have made this soup three times in a row now. It is a convenient soup as I throw in whatever vegetables available in my fridge and also some soaked and drained beans. I add red pepper and cayenne pepper to make it more spicy according to the demand of my family.
I’m so glad that it has worked out well for you!
This was so delightful and easy that I loved every bit of it. I added mixed frozen vegetables as my son doesn’t like potatoes much. I used vegetable bouillon powder to make up the quantity of the soup according to my desire. This will be my favourite recipe now. Thank you!
Thanks John! Other vegetables also work fine. But, you must also try it with potatoes too!
Would like to know ingredients and how much to put in.
I have checked and you have all the ingredients + quantities on the recipe box 🙂
I made this soup yesterday. It was good, but I am bad at measuring things. I try to add whatever I have. I added more potatoes and my husband said it’s tasting mostly like potatoes. I will be careful next time. Thank you for the recipe. Would like to try more soups given by you
Thank you for the comment!
Check out this page for more tasty Instant Pot soups: https://www.corriecooks.com/instant-pot-soup-recipes/
could you add left over roast beef, and beef broth and make it a beef veggie soup.
Absolutely, I loved that idea!
Can I freeze this?
I do not recommend it. Unfortunately, soups that contain potatoes don’t freeze well– they become a bit grainy after defrosting.