There are days when the skies are grey, when the temperature dips just a little, or when you’re simply yearning for something warm and comforting to nourish your soul. On such days, my heart and palate gravitate towards a wholesome bowl of soup.
The recipe I’m about to share with you is my go-to comfort food on such occasions: Instant Pot Vegetable Soup. It’s a recipe that I tried on a whim one chilly evening, looking for a way to use up the leftover vegetables from the previous day’s dinner. The results, however, were anything but ordinary. It turned out to be a culinary revelation that transformed my perspective on soups. (screenshot)
What is this Instant Pot Vegetable Soup?
Instant Pot Vegetable Soup is a hearty and nutritious concoction of various vegetables, herbs, and spices, cooked together to create a rich, flavorful broth. This soup is distinct from others due to its method of preparation – the Instant Pot. The Instant Pot, for those who might not be familiar, is a multi-cooker that combines the functionalities of a pressure cooker, slow cooker, rice cooker, and more into one handy appliance. This versatile tool allows for a quick, efficient, and flavor-packed cooking process, that makes the Instant Pot Vegetable Soup a delight for the senses.
As for its origin, the vegetable soup itself is a universal dish, with variations found in nearly every cuisine around the world. But the concept of preparing it in an Instant Pot can be traced back to the advent of the appliance itself, a modern convenience that revolutionized home cooking.
Whether you’re a fan of the classic American version laden with corn and potatoes, the French version with a hint of wine, or the Indian version spiked with warming spices, the Instant Pot can accommodate your preference while retaining the essence of the dish. Here is where you can learn more about the Instant Pot and its myriad capabilities. (screenshot)
Why Should you try Instant Pot Vegetable Soup?
- Nutrient-packed Meal: The Instant Pot Vegetable Soup is brimming with vitamins, minerals, and fiber from the assortment of vegetables. It’s a nutritious meal that can boost your immunity and overall health.
- Easy and Quick Preparation: Thanks to the Instant Pot, the vegetable soup, which traditionally requires long simmering times to extract flavors, can be prepared in a fraction of the time.
- Versatility: The recipe is highly customizable. You can experiment with different vegetables, herbs, and spices according to your taste or dietary needs.
- Low in Calories: If you’re watching your calorie intake, this soup is an excellent choice. It’s filling, satisfying, and low in calories.
- Comforting and Delicious: Last but not least, this Instant Pot Vegetable Soup is incredibly comforting and delicious. It’s like a warm hug in a bowl that can lift your spirits on even the gloomiest of days.
Instant Pot Vegetable Soup Ingredients
To prepare the Instant Pot Vegetable Soup, gather the following ingredients:
- 1/2 Tbsp avocado oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 stalks celery
- 2 zucchinis
- 2 bell peppers (any color works)
- 2 cups cauliflower florets
- 6 asparagus spears
- 3 leaves curly kale
- 4 cups vegetable stock
- 2 cups cooked chickpeas (canned or homecooked)
- 1 tsp paprika
- 1 tsp dried sage
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp sea salt (omit or reduce if your vegetable stock is super salty)
- 1/2 tsp chili powder (optional)
- 1 can finely chopped tomatoes (a.k.a. polpa) – 14oz / 400g
- 1/4 cup chopped parsley (optional)
Ingredient Notes
Avocado oil is my preferred choice due to its high smoke point and mild flavor, but feel free to substitute it with olive oil or any other vegetable oil of your choice.
Onions and garlic form the flavor base for the soup. I prefer using yellow or white onions for their sweet and mild flavor. Garlic adds a punch of flavor that complements the vegetables beautifully.
Carrots, celery, zucchinis, and bell peppers bring a delightful medley of textures to the soup, each adding its unique crunch and flavor. While any color bell pepper works, I personally love using a mix of red and yellow for their vibrant colors and slightly sweet taste.
Cauliflower florets and asparagus add a touch of sophistication to the soup, elevating it from the ordinary.
Kale, with its peppery and slightly bitter flavor, adds a lovely contrast to the sweetness of the other vegetables. If you’re not a fan of kale, you can replace it with spinach or Swiss chard.
The vegetable stock is the soul of the soup. I recommend using a good quality stock, homemade if possible, for the best flavor. If using a store-bought stock, be mindful of its salt content as it can greatly influence the final taste of your soup.
Chickpeas add a delightful bite and a boost of protein to the soup. You can use canned chickpeas for convenience, but if you have the time, I recommend cooking them at home. The difference in taste and texture is remarkable.
The blend of spices – paprika, sage, basil, oregano, black pepper, and optional chili powder – adds warmth and depth to the soup. Don’t be afraid to play around with these, adding more or less according to your preference.
The finely chopped tomatoes lend a beautiful color and tanginess to the soup, perfectly balancing the flavors. Finally, the optional chopped parsley adds a pop of freshness and color, making the soup even more visually appealing.
Remember, the beauty of this soup lies in its flexibility. Feel free to use this recipe as a base and personalize it based on your preferences and what you have on hand. After all, the best meals are often those that are created intuitively, aren’t they?
How to Make Instant Pot Vegetable Soup?
The process of making this Instant Pot Vegetable Soup is as delightful as the dish itself. It’s simple, intuitive, and leaves a lot of room for creativity. Here, I’ll guide you through the process, providing as many details as I can to make your cooking experience seamless and enjoyable.
Preparation
Start by preparing your vegetables. Dice the onion, mince the garlic, and chop the carrots, celery, zucchinis, bell peppers, cauliflower, and asparagus into bite-sized pieces. Tear the kale leaves into small pieces, discarding the tough stems. If you’re using canned chickpeas, rinse and drain them well.
Sautéing
Turn on your Instant Pot and select the ‘Sauté’ function. Once it’s hot, add the avocado oil. When the oil is shimmering, add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant. This should take about 2-3 minutes.
Adding the Vegetables
Next, add the carrots, celery, zucchinis, bell peppers, cauliflower, and asparagus to the pot. Stir well to combine with the onion and garlic. Sauté for another 5-7 minutes until the vegetables start to soften.
Seasoning
Now, it’s time to add the spices. Sprinkle in the paprika, sage, basil, oregano, black pepper, sea salt, and chili powder (if using). Stir well to coat the vegetables evenly with the spices.
The Broth
Pour in the vegetable stock, making sure all the vegetables are submerged. Add the chopped tomatoes and chickpeas. Stir well to combine everything.
Cooking
Secure the lid on your Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 5 minutes at high pressure.
Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
Final Touches
Open the lid and stir in the torn kale leaves and optional parsley. The heat from the soup will wilt the kale just enough to soften it while retaining its vibrant green color.
Serving Instructions
The beauty of this Instant Pot Vegetable Soup is that it is a complete meal in itself. It is best served hot, right out of the Instant Pot. Ladle the soup into individual bowls, ensuring a good mix of vegetables and broth in each serving. You might like to garnish it with a sprinkle of fresh parsley or even a squeeze of fresh lemon juice to brighten the flavors.
If you want to make it a more substantial meal, consider serving it with a side of crusty whole grain bread or over a bed of cooked quinoa or brown rice. It also pairs well with a simple side salad for a completely balanced and satisfying meal.
Storage and Freezing Instructions
This Instant Pot Vegetable Soup (without potatoes) stores incredibly well, making it perfect for meal prep. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.
As for freezing, this soup is freezer-friendly. Divide the cooled soup into meal-sized portions and store in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then warm on the stove or in the microwave until heated through.
Tips to Make An Easy Instant Pot Vegetable Soup
- Use Fresh Ingredients: The fresher your vegetables, the better your soup will taste. Farmers’ markets and local grocery stores often have the freshest produce.
- Season to Taste: The listed amounts for the spices are just a starting point. Feel free to adjust according to your personal preferences.
- Don’t Rush the Sautéing: Sautéing the vegetables at the beginning is crucial for developing flavor. Don’t rush this step.
- Natural Pressure Release: Allow the pressure to release naturally for at least 10 minutes after cooking. This helps to retain the flavors and textures of the vegetables.
- Add Greens Last: Add the kale at the end to prevent it from overcooking and losing its vibrant color.
Alternative Recipes
If for any reason, you’re not keen on this recipe, there are plenty of other Instant Pot recipes you might enjoy. For instance, you might try an Instant Pot Minestrone Soup for a different array of flavors and textures. Alternatively, an Instant Pot Butternut Squash Soup could offer a creamy, comforting alternative. For a protein-packed option, you might consider an Instant Pot Lentil Soup. Each of these recipes offers its own unique take on a hearty, healthy Instant Pot soup.
Frequently Asked Questions
Absolutely! This recipe is very flexible and can be adapted to include your favorite vegetables or whatever you have on hand. Just be sure to chop them into similar-sized pieces for even cooking.
Yes, you can definitely make this soup on the stove. Follow the same instructions but let the soup simmer for about 25-30 minutes on medium-low heat, or until the vegetables are tender.
Sure, you can substitute chickpeas with other types of legumes like white beans, kidney beans, or lentils. If using canned, remember to rinse and drain them before adding to the soup.
If you prefer a creamier soup, you can blend a portion of it using an immersion blender, or carefully transfer a portion to a countertop blender and then return it to the pot.
Yes, you can add meat to this soup if you wish. Just make sure to sauté the meat until it’s fully cooked before you add the vegetables.
This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich. You can also serve it over a bed of cooked quinoa or brown rice for a heartier meal.
Easy Instant Pot Vegetable Soup
Ingredients
- 3 cloves garlic
- 2 zucchinis
- 2 stalks celery
- 1 onion
- 2 cups cauliflower florets
- 3 leaves curly kale
- 6 asparagus
- 2 bell peppers
- 4 cups vegetable stock
- 2 cups cooked chickpeas canned or homecooked
- ½ tbsp avocado oil
- ½ tsp black pepper
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sea salt reduce if your vegetable stock is salty
- ½ tsp chili powder
- 1 can finely chopped tomatoes (polpa) – 14oz / 400g
- ¼ cup chopped parsley
How to Make?
- Get all your veggies ready by dicing, chopping, and mincing as needed.
- Set your Instant Pot to 'Sauté' mode, add oil and start by sautéing onions and garlic until aromatic.
- Include your array of vegetables and give them a good stir, sautéing until they begin to soften.
- Sprinkle your selected spices over the vegetables, mixing thoroughly to ensure an even distribution.
- Pour in the vegetable stock, ensuring all veggies are covered, then add tomatoes and chickpeas.
- Secure the Instant Pot lid, set to 'Pressure Cook' for 10 minutes, then let the pressure release naturally.
- Stir in the kale leaves and optional parsley for a pop of freshness and color before serving. Enjoy!
