Name: Instant Pot Vegetable Soup (Vegan)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 to 3 tablespoons olive oil, omit for oil free; 1 large yellow onion, diced; 2 cups diced carrots; 2 large celery stalks, diced; 3 to 5 cloves garlic, chopped; 6 cups good quality vegetable broth see notes*; 1- 14 oz can diced tomatoes, regular or fire roasted; 1- 4 oz can tomato sauce or sub pizza sauce!; 3 cups green cabbage, chopped or shredded; 3 cups peeled and chopped yellow potatoes; 1 cup canned or frozen corn; 3/4 cup fresh chopped parsley, set aside 1/4 cup for the end; 1 tablespoon italian seasoning; 1 teaspoon ground fennel powder; 1/2 teaspoon celery salt; Salt and black pepper (to taste)

Description

This Instant Pot Vegetable Soup is a hearty and nutritious weeknight meal full of vegetables, tomatoes, and simple herbs and spices. Easy to make entirely in the pressure cooker and ready in 20 minutes! Stovetop instructions included.

Ingredients

2 to 3 tablespoons olive oil, omit for oil free
1 large yellow onion, diced
2 cups diced carrots
2 large celery stalks, diced
3 to 5 cloves garlic, chopped
6 cups good quality vegetable broth see notes*
1- 14 oz can diced tomatoes, regular or fire roasted
1- 4 oz can tomato sauce or sub pizza sauce!
3 cups green cabbage, chopped or shredded
3 cups peeled and chopped yellow potatoes
1 cup canned or frozen corn
3/4 cup fresh chopped parsley, set aside 1/4 cup for the end
1 tablespoon italian seasoning
1 teaspoon ground fennel powder
1/2 teaspoon celery salt
Salt and black pepper (to taste)

For add ins and substitutions see notes section*

Cook Mode Prevent your screen from going dark

Instructions

First Prep your veggies, and gather rest of the ingredients,
Set a 6 quart instant pot to saute. Add in the oil, onions, carrots, celery, garlic and a pinch of salt and pepper. (for oil free, sauté with water or veggie stock) Sauté for 5 minutes.
Press cancel and stir in the rest of the ingredients. Close and lock the lid and set the valve to ‘sealing’ position. Set the pressure cook button to high pressure for 10 minutes.
When time is up, carefully turn the valve to ‘venting’ for a quick release. Once the pin has dropped, remove the lid and stir in the rest of the parsley, season with a good pinch of salt and pepper and enjoy with dutch oven bread, buttered crackers or rolls. Stovetop option in notes section* For step by step photos and more see above post.

Notes

Add ins or subs:

For Added protein - a can of red kidney beans (or any beans) or chickpeas!
1/2 cup frozen chopped green beans
Frozen green peas or a handful of spinach (stir in at the end)
Swap out half or all potatoes for sweet potato or rutabaga/turnip
Don't have cabbage handy, use chopped cauliflower!
Amp up the flavor with a good pinch of garlic and/or onion powder
Vegetable broth: use a quality boxed broth or organic veggie bouillon paste or cubes with water. Vegan chicken broth is fantastic in this veggie soup too (no chicken bouillon paste + water- it’s in most grocery stores)
To Store: soup will keep stored in an airtight container in the fridge for 4-5 days and freezes well.
Stovetop instructions: Set your 4-6 qt Dutch Oven or soup pot to medium heat. Saute the onions, carrots, celery and garlic with oil (or veggie broth) and a pinch of salt and pepper for 5 minutes. Stir in the rest of the ingredients. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 15-20 minutes or until vegetables are tender.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Category: Soups, gluten free
Method: Instant Pot
Cuisine: American, Canadian

Keywords: instant pot vegetable soup