Easy Instant Pot Vegetable Soup

5 from 6 votes

Instant Pot Vegetable Soup is a hearty and nutritious concoction of various vegetables, herbs, and spices, cooked together to create a rich, flavorful broth.

Course Dinner, Main Course

Cuisine American

Keyword Easy Instant Pot Soup Recipe, Healthy Vegetable Soup in Instant Pot, Hearty Instant Pot Vegetable Soup, Instant Pot Vegetable Soup Recipe, Vegan Instant Pot Soup

Prep Time 15

Cook Time 15

Pressure Release Time 10

Total Time 40

Author Adalynn Ward

Servings persons

Calories 221kcal

Ingredients

3 cloves garlic
2 zucchinis
2 stalks celery
1 onion
2 cups cauliflower florets
3 leaves curly kale
6 asparagus
2 bell peppers
4 cups vegetable stock
2 cups cooked chickpeas canned or homecooked
½ tbsp avocado oil
½ tsp black pepper
1 tsp dried sage
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt reduce if your vegetable stock is salty
½ tsp chili powder
1 can finely chopped tomatoes (polpa) - 14oz / 400g
¼ cup chopped parsley

Instructions

Get all your veggies ready by dicing, chopping, and mincing as needed.
Set your Instant Pot to 'Sauté' mode, add oil and start by sautéing onions and garlic until aromatic.
Include your array of vegetables and give them a good stir, sautéing until they begin to soften.
Sprinkle your selected spices over the vegetables, mixing thoroughly to ensure an even distribution.
Pour in the vegetable stock, ensuring all veggies are covered, then add tomatoes and chickpeas.
Secure the Instant Pot lid, set to 'Pressure Cook' for 10 minutes, then let the pressure release naturally.
Stir in the kale leaves and optional parsley for a pop of freshness and color before serving. Enjoy!

Nutrition