Instant Pot Vegetable Soup

4.70 from 10 votes

This Instant Pot Vegetable Soup is easy, hearty, and so versatile. It's packed full of healthy vegetables, and along with some whole grain bread, it's a perfect meal.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: Instant Pot, Oil Free, Soup, Vegan, Vegetable Soup

Servings:

Calories: 139.3kcal

Author: Teresa Sklenicka

Equipment

Instant Pot

Ingredients

1 onion diced
6 cloves garlic minced
3 ribs celery diced
4 carrots diced
1 small zucchini diced
⅔ cup frozen corn
⅓ cup barley
2 large kale leaves chopped
28 ounce can crushed tomatoes
4 cups vegetable broth
1 tablespoon dry parsley
2 teaspoons dry basil
2 bay leaves
½ cup frozen peas

Instructions

In pressure cooker, sauté onion, and celery until the onions are soft and translucent. Add a small amount of water to keep the vegetables from sticking.
Add the garlic and sauté for another minute, until the garlic is fragrant.
Add the remaining ingredients except the peas, and cook at high pressure for 10 minutes. Allow pressure to come down naturally.
Open the Instant Pot and stir in the peas. Let the soup simmer on the Keep Warm setting for about 5 minutes, until the peas are cooked.

Notes

This soup could also be made on the stove and simmered until the vegetables are soft.

Vary the vegetables based on what you like and what you have on hand.

I sometimes add a can of drained kidney beans.

Nutrition calculations are approximate.

Nutrition