This delicious Instant Pot Vegetable Soup recipe is healthy comfort food that is full of flavour and easy to make! Stovetop instructions included in notes as well.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 carrots, peeled and thinly sliced (or chopped)
- 2 celery stalks, thinly sliced (or chopped)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups vegetable broth (or chicken broth)
- 1 pound baby potatoes, quartered (454 g)
- 1 1/2 cups chopped green beans (cut in thirds)
- 1 1/2 cups frozen or fresh corn
- 1 cup frozen or fresh peas
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon paprika
- pinch of cayenne
- Parmesan rind (Optional but recommended! Size can vary – aim for at least a 2-3 inch piece)
- 1 cup finely chopped baby spinach
- 1/4 cup finely chopped fresh dill (or a combo of dill and parsley)
- 1 tablespoon fresh lemon juice (about half a lemon)
- salt and pepper, to taste (or some bouillon powder or Herbamare)
- Sauté: Heat the olive oil in the Instant Pot on the “Sauté” setting. Add the onions, carrot and celery and sauté, stirring occasionally until the onions soften (about 4-5 minutes). Add the garlic and tomato paste and cook for an additional 30 seconds while stirring. Press the “Cancel” button to turn off the “Sauté” function.
- Add Broth: Pour in the broth and scrape up any browned bits at the bottom with a wooden spoon.
- Add Veggies + Seasonings: Add in the baby potatoes, green beans, corn, peas, bay leaves, salt, paprika, pinch of cayenne and parmesan rind. Stir to combine.
- Pressure Cook: Secure the lid and turn the valve to the “Sealing” position. Set to cook for 2 minutes (high pressure) followed by a 10 minute natural release. Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position. Once the pin drops, open the lid.
- Stir Through Remaining Ingredients: Remove the parmesan rind and bay leaves. Stir in the chopped spinach, dill and lemon juice. Season to taste with salt and pepper (or Herbamare or bouillon powder).
- Serve: Dig in or add a garnish if you like. Some grated parmesan or a dollop of yogurt, sour cream or pesto are all nice additions.
- Storage: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Note that freezing will change the texture of the veggies though. Mason jars and Souper Cubes are both great storage options. Read this post for tips on how to freeze food in mason jars without breaking them.
- Stovetop Instructions: You can also make this recipe on the stovetop. Heat the olive oil in a large pot over medium-high heat. Add the onions, carrot and celery and sauté for a few minutes until onions are softened. Add garlic and tomato paste and sauté for 30 more seconds while stirring. Add in the broth, baby potatoes, bay leaves, paprika, salt, pinch of cayenne and parmesan rind. Simmer for 20 minutes or until potatoes are almost tender. Add in the green beans, corn and peas and cook for 5 more minutes. Turn off the heat and remove the parmesan rind and bay leaves. Stir through the chopped spinach, dill and lemon juice. Season to taste.
- New to the Instant Pot? Check out these Instant Pot Tips For Beginners to better understand it.
- Parmesan Rind: This is the hard piece at the end of your fresh Parmesan chunk. It adds an amazing boost of flavour. So don’t ever toss the rind! Store them in the freezer so they are ready to use in dishes like this. Alternatively, they can also be purchased at some cheese counters.
Keywords: instant pot vegetable soup, easy vegetable soup recipe, pressure cooker, healthy instant pot recipe