Instant Pot Garden Vegetable Soup Recipe: A Delicious and Healthy Meal
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Looking for a delicious and healthy garden vegetable soup recipe? Look no further! This instant pot garden vegetable soup recipe is perfect for cold winter days. It is packed with nutritious vegetables and will leave you feeling full and satisfied. Plus, it’s easy to make and requires minimal ingredients. Give this soup a try today!
Table of Contents
Why You’ll Love Instant Pot Garden Vegetable Soup
Garden vegetable soup is packed with nutritious vegetables and will leave you feeling full and satisfied. Plus, it’s easy to make and requires minimal ingredients! It also makes great leftovers for lunch or dinner later on in the week.
Equipment Needed To Make Instant Pot Garden Vegetable Soup
- Measuring Spoon (tablespoon, 1/4 teaspoon, 1 cup)
- Knife or food chopper
- Citrus squeezer
- Spatula
Ingredients For Your Garden Vegetable Soup
- 1 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- ¼ t. crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 c. chicken or vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1-pint cherry or grape tomatoes, chopped
- 2 c. fresh arugula
- 2 T. fresh lime juice
- Parmesan cheese, freshly shaved or grated
How To Make Garden Vegetable Soup
Prep time: 20 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes
Serves: 4-6
Step 1. Add olive oil to the Instant Pot. Select the “Sauté” option and press start. Add garlic, celery, carrots, red onion, and crushed red pepper flakes to the mix. Season with salt and pepper, to taste. Stir to combine.
Step 2. Sauté for 4-5 minutes, or until the vegetables begin to color and develop aroma. Add the chicken stock and stir to combine, removing any brown bits from the bottom of the pan in the process. Then turn off the Instant Pot.
Step 3. To the soup, add the potatoes, bay leaves, and chopped tomatoes. Insert the lid and lock it in place. Set the “Manual” option to 3 minutes after switching on the vent to “Sealing.”
Step 4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Step 5. Remove the cover and discard the bay leaves. Stir in the arugula and lime juice. Add more salt and black pepper, if needed. Combine thoroughly.
Step 6. Serve warm, topped with freshly shaved or grated Parmesan cheese, if desired.
What To Serve/Pair with Your Instant Pot Garden Vegetable Soup
Sides:
- Breadsticks
- Salad
- Roasted vegetables
Main course:
- Penne pasta with garden vegetable sauce
- Garden vegetable pizza
Dessert:
- Fruit salad with yogurt dressing or honey glaze.
Drinks:
- Sparkling water with lemon slices.
Popular Substitutions & Additions:
- Replace chicken broth with beef or vegetable broth.
- Add green beans, corn, and/or chopped spinach to soup for more variation.
- Use different types of tomatoes, such as Roma or heirloom.
- Omit lime juice and add balsamic vinegar for a deeper flavor profile.
- Try serving garden vegetable soup over cooked quinoa or brown rice for a heartier meal.
How To Reheat & Store Garden Vegetable Soup
Best Way to Store Instant Pot Garden Vegetable Soup Recipe Leftovers
They should be stored in an airtight container and kept refrigerated for up to four days.
How Long Will Garden Vegetable Soup Last in the Refrigerator?
If they are kept in an airtight container they will last for up to four days.
Can I Freeze Instant Pot Garden Vegetable Soup?
Yes, garden vegetable soup can be frozen. They should be stored in an airtight container and kept frozen for up to two months.
How to Reheat Instant Pot Garden Vegetable Soup?
To reheat the garden vegetable soup, place it in a saucepan over medium heat and stir occasionally until heated through. Alternatively, you can microwave it in a microwavable bowl for two to three minutes. Stir halfway through cook time.
Other Instant Pot Soup Recipes:
The Instant Pot is great for making all kinds of soup. Here are some great soup recipes to try:
This soup is so easy to make and only takes about 30 minutes from start to finish. You’ll need a few ingredients that you probably already have in your kitchen, too!
The pressure cooker has made it possible to enjoy all of your favorite Mexican food in a single pot. This warm, cozy soup is packed with juicy chicken and tender veggies that will have you feeling like someone’s grandma who knows how to make the best-darned tortilla soups around.
Cleanse your body and mind with this delicious, healthy soup. It’s quick to make in the instant pot so you can have a tasty meal any time! Plus it’ll be freezer-friendly thanks to its versatility.
This hearty and healthy instant pot vegetable beef soup has tender chunks of meat in a flavorful broth that’s perfect for those cold winter nights. The pressure cooker does all the work, while you sit back relaxes on your couch.
This Split Pea Soup with Ham is the perfect dinner option for those cold winter days! This dish can be made in your slow cooker or Instant Pot so you don’t have to worry about any pots boiling over on top of the stove.
This hearty, comforting Instant Pot Hamburger Soup is great for weeknight meals because it’s simple and kid-friendly. Just put the ingredients in your appliances then let everything cook together without you having to do anything else.
This delectable Instant Pot Caramelized carrots soup is perfectly creamy and sweet due in part to the cooking process.
This healthy and comforting Paleo Chicken Pot Pie Soup is easy to make in the crockpot or Instant Pot. This delicious soup provides all of your nutritional needs with its gluten-free, dairy-free Whole30 compliance making it perfect for any lifestyle.
This delicious and easy dinner comes together in just minutes. The Instant Pot makes this gourmet soup better than anything you can get from a can, with more complex flavors that will have your taste buds going wild.
You can make a Comforting Chicken Noodles dish in your Instant Pot, which is great for busy families. It only takes about 30 minutes from start to finish!
This garden vegetable soup is the perfect meal for a cold winter day. The delicious and healthy soup will warm you up from the inside out. Thanks for reading this Instant Pot garden vegetable soup recipe. Have a great day.
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Instant Pot Garden Vegetable Soup
Delicious healthy garden vegetable soup made in the Instant Pot. It only takes 30 minutes to make.
Ingredients
- 1 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- 4 large stalks celery, chopped
- 4 large carrots, sliced
- 1 medium red onion, chopped
- ¼ t. crushed red pepper flakes
- Sea salt & black pepper, to taste
- 6 c. chicken or vegetable broth, preferably organic
- 1 lb. red potatoes, quartered
- 2 whole bay leaves
- 1-pint cherry or grape tomatoes, chopped
- 2 c. fresh arugula
- 2 T. fresh lime juice
- Parmesan cheese, freshly shaved or grated
Instructions
1. Add olive oil to the Instant Pot. Select the “Sauté” option and press start. Add garlic, celery, carrots, red onion, and crushed red pepper flakes to the mix. Season with salt and pepper, to taste. Stir to combine.
2. Sauté for 4-5 minutes, or until the vegetables begin to color and develop aroma. Add the chicken stock and stir to combine, removing any brown bits from the bottom of the pan in the process. Then turn off the Instant Pot.
3. To the soup, add the potatoes, bay leaves, and chopped tomatoes. Insert the lid and lock it in place. Set the “Manual” option to 3 minutes after switching on the vent to “Sealing.”
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove the cover and discard the bay leaves. Stir in the arugula and lime juice. Add more salt and black pepper, if needed. Combine thoroughly.
6. Serve warm, topped with freshly shaved or grated Parmesan cheese, if desired.
