Instant Pot Vegetable Soup

Loaded with vegetables, this Instant Pot Vegetable soup is full of flavor and sure to be a hit any time of the year. Serve a crusty loaf of bread alongside for a satisfying meal.

I think that soup is probably one of the best inventions of the food world. It’s convenient and nutritious. It has endless possibilities for ingredients and flavors. It can be served hot or cold like my Chilled Roasted Pepper Soup. I could go on and on.

Making Soups In The Instant Pot

In the past couple of months, I’ve started using my Instant Pot to make soups. A family favorite is the Instant Pot Broccoli Cheese Soup. This little kitchen appliance makes getting something nutritious and tasty on the table when I am overwhelmed by my crazy-busy schedule quick and easy.

I think that I have crammed as many veggies into this soup as is possible. Well, maybe some cauliflower, but really I don’t think it will fit into the pot. I love the colors from the carrots, tomatoes, and green beans. Adding the kale after the veggies have been pressure cooked adds another pop of color and some great nutrition. The white beans don’t get broken down in the process when they are added at the end and they are great for added protein.

You can serve the soup with a nice loaf of bread. But it really can stand up on its own.

Instant Pot Vegetable Soup

• Author: Christine Pittman
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Entrée
• Method: Instant Pot
• Cuisine: American

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DESCRIPTION

Loaded with vegetables, this Instant Pot Vegetable soup is full of flavor and sure to be a hit any time of the year. Serve a crusty loaf of bread alongside for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 tsp. Kosher salt
• ½ tsp. ground pepper
• 2 cloves garlic, minced
• 1 Tbsp. tomato paste
• 2 cups chopped green cabbage
• 1 cup fresh green beans, cut into 1-inch pieces
• 3 large carrots, peeled and cut into ½-inch coins
• 2 stalks celery, chopped into ¼-inch pieces
• 4 cups low-sodium vegetable broth
• 1 (15 oz.) can diced tomatoes
• 2 tsp. Italian seasoning
• 2 cups chopped kale, ribs removed
• 1 (15 oz.) can cannellini beans, drained and rinsed

Instructions

1. Add oil to the inner pot and select Sauté to preheat.
2. When the indicator says ‘Hot’, add the onion and season with salt and pepper.
3. Cook, stirring until the onion softens, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the tomato paste, cook stirring constantly for 1 minute.
6. Add the cabbage, green beans, carrots, and celery. Continue cooking for 4 minutes, stirring frequently.
7. Add the broth, tomatoes, and Italian seasoning, stir to combine.
8. Close and lock the lid. Make sure the steam release handle is in the sealed position.
9. Select Pressure Cook on high and set 2 minutes of pressure cooking time.
10. When the time is up, turn the steam release handle to the venting position and allow steam to escape. When the valve has dropped, unlock the lid and open carefully.
11. Switch to warm, stir in the kale and cannellini beans and heat through.