![For a flavorful Instant Pot vegetable soup, gather these ingredients: - 2 tablespoons olive oil - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup green beans, cut into 1-inch pieces - 1 cup frozen peas - 1 can (14.5 oz) diced tomatoes, with juice - 6 cups vegetable broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using fresh vegetables brings bright flavors and color. Fresh veggies can enhance the taste. However, frozen vegetables are just as good. They save time and are easy to use. Both options work great in this soup. Choose what fits your needs best. Feel free to mix things up! Here are some ideas: - Swap olive oil for coconut oil for a different taste. - Use yellow onion instead of a white onion if you prefer. - Try different veggies like broccoli or spinach for variety. - If you want more protein, add beans or lentils. - Use vegetable stock instead of broth for more depth. You can find the full recipe to make this delicious soup [Full Recipe]. Start by gathering all your ingredients. This makes cooking smooth and easy. You will need: - 2 tablespoons olive oil - 1 large onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup green beans, cut into 1-inch pieces - 1 cup frozen peas - 1 can (14.5 oz) diced tomatoes, with juice - 6 cups vegetable broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, chop all the veggies. Make sure to cut them into similar sizes. This helps them cook evenly. To start cooking, set your Instant Pot to 'Sauté' mode. Add the olive oil and heat it for one minute. Now, add the diced onion and minced garlic. Sauté them for about 3-4 minutes. They should smell great and look soft. Then, add the sliced carrots and diced celery. Sauté for another 2-3 minutes. You want them to start softening. Next, stir in the zucchini, red bell pepper, green beans, and frozen peas. Mix all the veggies well. Pour in the can of diced tomatoes, including the juice, and the vegetable broth. Add the bay leaf, dried thyme, and dried basil. Stir everything together. Season with salt and pepper to your taste. Close the lid of the Instant Pot. Seal the vent. Set it to 'Manual' mode and cook on high pressure for 8 minutes. When the timer goes off, perform a quick release to let the steam out. Carefully take out the bay leaf. Give the soup a good stir. Taste it and adjust the seasoning if you need to. For the quick release, be careful. Use a kitchen towel or a long spoon to avoid steam burns. Stir the soup well to mix all the flavors. This step is key for a full taste. For an extra touch, garnish with fresh parsley before serving. You can find the detailed recipe here: [Full Recipe]. Enjoy your hearty Instant Pot vegetable soup! To make your soup taste amazing, use fresh herbs. Fresh parsley adds a nice touch. If you like heat, add a pinch of red pepper flakes. A squeeze of lemon juice can brighten the flavors too. For depth, try a splash of soy sauce or balsamic vinegar. You can also mix in a teaspoon of nutritional yeast for a savory twist. Adjusting cooking time can change your soup's texture. If you want softer veggies, increase the cooking time by two minutes. For firmer veggies, reduce it by two minutes. Keep in mind that starchy vegetables, like potatoes, may need a little longer. Always remember to test your soup after cooking. You can always cook more if needed. Garnishing adds flair to your soup. Fresh herbs are a great choice. Try adding chopped basil or dill for a fresh taste. Grated cheese, like Parmesan, can add creaminess. A dollop of yogurt or sour cream can also make it rich. Toasted seeds or nuts give a nice crunch. For a fun twist, add croutons for texture and flavor. For the full recipe, check out the Hearty Instant Pot Vegetable Soup. {{image_2}} You can mix and match vegetables in this soup. Try using broccoli, spinach, or sweet potatoes. These add flavor and color. You can even use seasonal vegetables. Just make sure to keep the cooking time the same. If you use firmer veggies like carrots or potatoes, they will work well. Softer vegetables like spinach or zucchini should go in later. Want to make this soup heartier? Add proteins or grains. You can toss in beans, lentils, or chickpeas. They add protein and make your meal filling. If you prefer grains, try quinoa or rice. Just remember to adjust the broth amount if you add grains. This helps keep the soup from getting too thick. If you like heat, kick up the spice. Add red pepper flakes or a dash of hot sauce. For herbed versions, try adding fresh herbs like basil or cilantro. These can really brighten up the flavor. You can also put in a splash of lemon juice for a fresh taste. Experimenting with spices and herbs makes each bowl unique. After making your soup, let it cool down before storing. Use airtight containers to keep the soup fresh. I suggest using glass jars or plastic containers. Store your vegetable soup in the fridge for up to five days. Keep it away from strong-smelling foods to avoid any flavor changes. When you're ready to enjoy the leftovers, reheating is simple. You can use the microwave or stovetop. If using a microwave, pour the soup into a bowl and cover it. Heat it for about 2-3 minutes, stirring halfway. On the stovetop, warm it in a pot over medium heat until it’s hot. Stir occasionally to keep it from sticking. You can freeze this soup for later use. Pour the cooled soup into freezer-safe containers, leaving space at the top for expansion. It can last up to three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. Reheat it as described earlier. This makes a convenient meal for busy days! Yes, you can make this soup ahead of time. In fact, the flavors get better as it sits. I often make a big batch and store it. Let the soup cool down first. Then, divide it into containers. Store it in the fridge for up to five days. For longer storage, freeze it. Just remember to leave space in the container for expansion. You can serve several things with vegetable soup. A nice slice of crusty bread is perfect. You can also pair it with a fresh salad. Grilled cheese sandwiches or quesadillas make great sides too. For a filling meal, add some rice or quinoa. Each option adds a unique touch to the meal. Absolutely! Instant Pot vegetable soup is very healthy. It is packed with vitamins and fiber from all the veggies. Plus, you control the salt and oil used. This soup is low in calories and high in nutrients. It fits well into many diets, including vegan and gluten-free. Eating this soup can help you stay healthy and feel full. You learned about key ingredients for vegetable soup, comparing fresh and frozen options. I provided step-by-step instructions for cooking in an Instant Pot, including tips for stirring and release. You discovered ways to enhance flavor and adjust cooking times. Variations allow you to mix vegetables, proteins, or spices. Lastly, proper storage and reheating tips ensure your soup stays fresh. Embrace these ideas to make your own flavorful soup. Enjoy the journey and let your creativity shine!](https://recipesinsight.com/wp-content/uploads/2025/05/764d9fd5-c0bf-42cb-846d-38cbf85fd4e7-250x250.webp)
Instant Pot Vegetable Soup
Warm up with a delicious bowl of Instant Pot Vegetable Soup that's flavorful and easy to make. This nutritious recipe allows you to blend fresh veggies, herbs, and spices into a comforting dish perfect for any meal. Follow simple steps and enjoy tips for enhancing flavor and customizing ingredients. Click through to explore the full recipe and start creating your own cozy soup today!