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Instant Pot Vegetable Soup
Instant Pot Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Vibrant vegetable soup bursting with fresh veggies, potatoes, and herbs, perfect for vegan and paleo lifestyles. Created effortlessly in the Instant Pot.
Ingredients:
  • 1 tablespoon olive oil
  • 2 medium carrots - peeled, halved lengthwise, and sliced
  • 2 stalks celery, sliced
  • 1 medium brown onion, diced
  • 4 cloves garlic, diced
  • 0.5 red chile pepper, sliced
  • 1 (28 ounce) can fire-roasted diced tomatoes
  • 1 pound Yukon gold potatoes, scrubbed and quartered
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 small zucchini, diced
  • 4 cups vegetable broth
  • 1 large bay leaf
  • 1 teaspoon lemon zest, or to taste
  • 1 teaspoon chopped fresh parsley, or to taste
Instructions:
  • Heat oil in your Instant Pot using the Sauté function. Cook carrots, celery, onion, and salt for 2 minutes, stirring occasionally. Add garlic and chile pepper, sauté for another 2 minutes until fragrant. Mix in tomatoes, potatoes, kale, and zucchini. Pour vegetable broth, add bay leaf, and stir well.
  • Securely seal the lid, choosing high pressure as recommended by the manufacturer. Program the timer for 10 minutes and give it 10 to 15 minutes to reach full pressure.
  • Follow the natural-release method for 5 minutes per manufacturer's instructions. Then, carefully use the quick-release method for an additional 5 minutes. Unlock and remove the lid.
  • Serve the soup in bowls and sprinkle with lemon zest and fresh parsley for a vibrant finish.

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