We live in Iowa and it’s winter, so today I’m making a quick, easy vegetable soup in my Instant Pot. Partially because I have the ingredients on hand and partially because I really don’t want to go to the store after the snow we got overnight.
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If you know me, you know I love my Instant Pot®. Actually, all three of them. I have two 6QT pots and one 8Qt pot that I use regularly, as well as multiple inner pots and accessories for them. I probably have another one or two still in boxes, for when I wear these out. I make everything from hard boiled eggs to spare ribs in them.
Don’t have an Instant Pot?
That’s an easy fix! This is the pot I recommend if you don’t have one and want to start out with an easy to learn model. My sister loves this one because she’s a bit ‘gadget challenged’ and she uses it like a pro!
What if I don’t have these ingredients on hand?
Vegetable soups, especially this one, are so versatile that you can use what you have on hand to modify them and don’t *have* to stick to the ingredient list. Think of this as a ‘what’s in the pantry/refrigerator’ soup.
What about that half a head of cabbage leftover from last night’s dinner? Just shred it up and toss it in.
No red onions, but a white onion sitting there? Use it up!
Substitute russet potatoes for the red potatoes.
No fresh herbs? Just crush dried herbs up in your hand and toss them in. Crushing them a bit brings out their flavor more.
I use minced garlic, found in the produce section at the market, instead of fresh garlic. It’s more convenient and I’m normally rushing to get dinner going on most days.
I know, I know. You want the recipe, so let’s get to it.
Easy Instant Pot® Vegetable Soup
This flexible recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand.
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).
Prep time: 20 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes
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
- 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, scrapping 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!
Give it a taste and let me know what you think. Did you change up the ingredients? Leave a comment with what you added or took out of the recipe and how you liked it.