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Craving a comforting bowl of vegetable soup but short on time? I've got just the solution! My Instant Pot veggie soup recipe delivers hearty flavors in a fraction of traditional cooking time. Packed with colorful vegetables and aromatic herbs, this one-pot meal satisfies both taste buds and nutrition needs. Perfect for chilly evenings or when you need a quick, healthy dinner option. Let's dive into this simple yet delicious recipe that'll become your new go-to comfort food!
Ingredients for Instant Pot Vegetable Soup
- Onion: Adds depth and flavor to the soup base, creating a savory foundation for the other vegetables to shine.
- Carrots: Provide natural sweetness and a pop of color, adding a subtle earthy flavor to the soup.
- Celery: Offers a refreshing crunch and a hint of bitterness, balancing the overall taste of the vegetable soup.
- Zucchini: Brings a mild, delicate flavor and a soft texture, enhancing the overall freshness of the soup.
- Diced tomatoes: Infuse the soup with a rich, tangy taste and a burst of acidity, adding complexity to the broth.
- Vegetable broth: Serves as the flavorful liquid base, enhancing the taste of the vegetables and tying all the ingredients together.
Read more: Instant Pot Vegetable Stock Recipe Guide
Essential Tools for Making This Soup
- Instant Pot: Efficiently cooks the soup under pressure, reducing cooking time and infusing flavors.
- Chopping board: Provides a stable surface for safely chopping vegetables to the desired size for the soup.
Instant Pot Vegetable Soup Recipe Guide
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- to taste Salt and pepper
Read more: Instant Pot Chicken Vegetable Soup Recipe
Instructions:
- Set the Instant Pot to sauté mode and add some oil.
- Sauté the onion, carrots, and celery until softened.
- Add the zucchini, diced tomatoes, vegetable broth, and dried thyme.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Quick release the pressure and season with salt and pepper.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Vegetable Beef Soup Recipe
Tips for Making Vegetable Soup Ahead of Time
Make Ahead Instructions
- Prepare the vegetable soup as instructed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the soup completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of balsamic vinegar to this vegetable soup just before serving can enhance the flavors and give it a subtle tangy kick.
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