instant pot vegetable soup with fresh vegetables
Instant Pot Vegetable Soup
Prep Time
15 mins
Natural Release
10 mins

A hearty vegan vegetable soup made in the Instant Pot for a homemade dinner in no time.

Course: Soup
Cuisine: American
Keyword: Instant Pot,
Author: Sarah
  • 1 Tbsp Olive Oil Extra Virgin
  • 4 stalks celery chopped
  • 4 whole carrots sliced
  • 1 medium red onion chopped
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 6 cups vegetable broth preferably organic
  • 1 lb red potatoes quartered
  • 2 whole baby leaves
  • 1 pint cherry or grape tomatoes chopped
  • 2 cups baby kale roughly chopped
  • 2 Tbsp fresh lime juice
  • salt and pepper to taste
  1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.

  2. Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.

  3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

  4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  5. Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately.