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Instant Pot Vegetable Soup

5 from 3 reviews

This Instant Pot Vegetable Soup is easy, healthy and comforting. It cleans out the fridge and tastes unbelievable with 2 secret ingredients. Even meat lovers and kids will love this pressure cooker veggie soup.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
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Ingredients

  • 2 medium potatoes, medium chopped
  • 3 cups snap peas, medium chopped
  • 3 cups brown mushrooms, sliced
  • 6 cups cabbage, medium chopped
  • 1 medium onion, finely chopped
  • 2 cups corn (frozen OK)
  • 3 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • Ground black pepper, to taste
  • 7 cups vegetable stock, low sodium
  • 14 oz can tomato sauce, low sodium
  • 6 oz can tomato paste, low sodium
  • 1 large garlic clove, grated
  • 1/3 cup dill or parsley, finely chopped
  • Parmesan cheese and yogurt, for garnish

Instructions

  1. In 6 or 8 quart Instant Pot, add vegetables, bay leaves, smoked paprika, dried oregano, salt, pepper, stock, tomato sauce and tomato paste. Order of ingredients doesn’t matter much, no need to stir but if you did it’s OK. Pressure cooker shouldn’t be more than 2/3 full.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 15 minutes.
  3. Display will say ON, Instant Pot will take about 20-30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 15 minutes will begin.
  4. After display beeps and says OFF or goes to Keep Warm (L:00), wait 5 minutes and do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
  5. Open the lid, add garlic and herbs.
  6. Serve hot with freshly grated Parmesan cheese, dollop of plain yogurt and wholegrain bread.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Make sure to leave some room for expansion inside the container and freeze for up to 3 months.

Notes

  • Regular paprika will not add such umami flavor like smoked.
  • Use any firm veggies in this soup but I wouldn’t add too many (if any) cruciferous vegetables like cauliflower and broccoli.
  • If you like certain veggies like zucchini with more of a bite to them, add after to a cooked soup so they kind of steam.
  • Tomato paste makes soup more hearty and more like tomato soup. For lighter broth like taste, skip it.
  • Add leftover shredded chicken to cooked soup.
  • Make vegetable beef soup by adding 1-2 lbs of stew meat before cooking. Season to taste after. Pressure cooker will do wonders to even the toughest cuts of meat in 15 minutes under high pressure.
  • Add 1/2 cup dry uncooked barley or quinoa before cooking.
  • Clean out the fridge further and use leftover condiments like salsa, relish etc. to add flavor.

 Did you make this recipe? Please give it a star rating in the comments.