Instant Pot Vegetable Soup
A cozy, nourishing bowl of Instant Pot Vegetable Soup that’s healthy, vegan, gluten-free, and ready in under 30 minutes—no fuss, all comfort.
Ingredients
- 2 tablespoons olive oil (extra-virgin) like California Grove
- 1 medium yellow onion diced (about 1 cup)
- 2 cups celery stalks sliced
- 3 carrots peeled and chopped (about 1½ cups)
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (for subtle warmth)
- Salt and black pepper to taste
- 1 (14.5-ounce) can diced tomatoes (no salt added works well)
- 4 cups low-sodium vegetable broth (Swanson or homemade)
- 1 (15-ounce) can cannellini beans drained and rinsed (or chickpeas)
- 2 cups green beans or zucchini (fresh or frozen)
- 2 cups fresh spinach or kale roughly chopped
- 1 tablespoon fresh parsley chopped (plus extra for garnish)
Instructions
- Press the Sauté button on your Instant Pot. Heat olive oil, then add onions, celery, and carrots, stirring until onions turn translucent.
- Add red bell pepper, garlic, thyme, oregano, smoked paprika, salt, and pepper. Pour in diced tomatoes and vegetable broth, scraping any browned bits from the bottom.
- Lock the lid, set valve to sealing, and select Pressure Cook (High) for 5 minutes. Let it naturally release for 5 minutes, then quick release.
- Stir in beans, green beans (or zucchini), and spinach (or kale). Taste and adjust seasoning, then stir in fresh parsley before serving.
Notes
When adding greens, do so at the end to prevent overcooking. For a thicker broth, stir in a cornstarch mixture. Enhance flavor with a Parmesan rind or lemon juice at the end.
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