Description
A warm, comforting vegetable soup made quickly in the Instant Pot with simple ingredients and bold, robust flavor. Perfect for weeknight meals or healthy meal prep.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 ribs celery, chopped
2 carrots, chopped
2 potatoes, cubed
6 cups low-sodium vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon oregano
Salt and pepper to taste
1 cup cooked smoked chicken or tofu (optional)
Handful fresh parsley (optional for garnish)
Instructions
Turn Instant Pot to Sauté mode. Add olive oil, onion, garlic, and celery. Cook for 3–4 minutes.
Add carrots and potatoes. Sauté 2 more minutes.
Stir in broth, thyme, oregano, bay leaf, salt, and pepper. Add optional protein.
Seal lid. Set to Pressure Cook on High for 12 minutes.
Allow 7 minutes natural release, then quick release remaining steam.
Open lid, stir well, taste and adjust seasoning.
Garnish with fresh parsley, serve warm.
Notes
Add kale or spinach after pressure cooking for extra greens.
Soup freezes well—store up to 3 months in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Pressure Cooked
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Instant Pot soup, vegetable soup, pressure cooker soup, easy vegetarian dinner