Instant Pot Vegetable Soup
This Instant Pot vegetable soup is so comforting and super easy to make! Loaded with potatoes, corn, peas and carrots in an herbed tomato broth, it's vegan, gluten-free, and full of flavor.
Servings: 6
Calories: 199kcal
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced carrots (about 3 medium carrots)
- 1 cup diced celery (about 3 stalks)
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 medium Russet potato, scrubbed and cut into 1-inch pieces
- 1 (14 ounce or 400 gram) can diced tomatoes in sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ cup tomato paste
- 1 cup frozen corn (thawed)
- 1 cup frozen peas (thawed)
- 1 cup cooked cannellini beans (rinsed and drained if using canned)
- 1 teaspoon red wine vinegar
- Salt and pepper, to taste
Instructions
Instant Pot Instructions
- Press the "sauté" button on your Instant Pot and add the oil.
- Give the oil a minute to heat up, then add the onion, carrots, and celery.
- Sweat the vegetables for about 5 minutes, until they begin to soften up, stirring occasionally.
- Add the garlic and cook it with the veggies until it becomes very fragrant, about 1 minute. Hit the "cancel" button.
- Stir in the broth, potatoes, diced tomatoes, thyme, and oregano.
- Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
- When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
- Remove the lid from the Instant Pot and stir in the tomato paste, corn, peas, and beans. Optionally, let the soup simmer for a few minutes to thicken up.
- Stir in the vinegar and season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Stovetop Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrot, and celery.
- Sweat the veggies for about 10 minutes, stirring occasionally, until they begin to soften up.
- Stir in the garlic and continue cooking it with the veggies for about a minute, until very fragrant.
- Stir in the broth, potato, thyme and oregano. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer for about 20 minutes, until the potato is fork tender. You can add some water if the soup reduces too much while simmering.
- Stir in the tomatoes, tomato paste, corn, peas, and beans. Let the soup simmer for a minute more, just to heat up the veggies.
- Remove the pot from heat and stir in the vinegar. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 199kcal | Protein: 6.6g | Fat: 5.6g | Saturated Fat: 0.8g | Sodium: 585mg | Potassium: 719mg | Fiber: 7.6g | Sugar: 10.6g | Calcium: 57mg | Iron: 2mg