- 1 tbsp Olive oilextra-virgin, plus more for serving
- 1 Onionmedium , chopped
- 4 cloves Garlicminced
- Kosher Saltto taste
- Black pepperfreshly ground , to taste
- 1 tbsp Tomato paste
- 2 cups Cabbagechopped
- 2 cups Cauliflower floretssmall
- 2 Carrotspeeled and thinly sliced
- 2 stalks Celerythinly sliced
- 1 Red bell pepperchopped
- 1 Zucchinimedium, chopped
- 1 (15-oz) can Can kidney beansrinsed and drained
- 1 (15-oz) can Diced tomatoes
- 4 cup Vegetable brothlow-sodium
- 2 tsp Dried Italian seasoning
- ¾ tsp Ground paprika
- Parsleyfreshly, chopped , for serving
Instant Pot Vegetable Soup
This is one of my favorite Instant Pot Vegetable Soup recipes and I’m looking forward to telling you why! As you probably know, I love my instant pot and it is getting to the stage where I cannot live without it. It is multifunctional and it enables me to cook delicious meals from scratch in just a fraction of the time.
Sauté onion and garlic in oil in the instant pot. Once the onion has softened, add tomato paste and cook before adding remaining ingredients and stir to combine. Lock and cook for 10-12 minutes. Before serving, stir the soup and season. Serve garnished with parsley and a drizzle of olive oil.
To make Instant Pot Vegetable Soup, you will need the following ingredients:
Steps to make Instant Pot Vegetable Soup
1 | Sauté onion and garlic | 5 |
Set your Instant Pot to the “Sauté” setting. Add 1 tablespoon of olive oil, a medium chopped onion and 4 minced cloves of garlic. Season to taste with salt and pepper and cook for 5 minutes until the onion softens. | ||
2 | Add tomato paste | 1 |
Add one tablespoon of tomato paste. Cook, while stirring for another minute. | ||
3 | Add remaining ingredients | 2 |
Mix in 2 cups of chopped cabbage, 2 cups of cauliflower florets, 2 peeled and thinly sliced carrots, 2 thinly sliced celery stalks, 1 chopped red bell pepper, 1 chopped medium zucchini, 1 can of kidney beans, 1 can diced tomatoes, 4 cups of low-sodium vegetable broth, 2 teaspoons of Italian seasoning and ¾ teaspoon of paprika. Stir well. | ||
4 | Close and cook | 15 |
Close the lid and cook the soup on high pressure for 12 minutes. Turn the steam valve carefully to the venting position and release the pressure. | ||
5 | Stir and season | 2 |
Stir the soup well to ensure ingredients are fully mixed. Season to taste with salt and pepper. | ||
6 | Serve | |
Serve bowls of soup garnished with parsley and drizzled with olive oil. | ||
Recipe Reviews
Delicious and simple to make couldnt be happier with how this turned out thx.
I much prefered the creamy vegan pea soup but this wasnt bad.
Another brilliant vegan soup on my menu! Can't wait to dig into this.
There was just too many ingridents i want more simple dishes cause i dont have a lot of time :(
Wasn't too sure I'd like this due to the amount of healthy things in it but I gave it a try and turns out everything combines well enough together that you forget it's healthy and end up eating the whole thing lol.
THIS SOUP THOUGH. So freaking tasty it's like having a 5 star appetizer from olive garden but in my own house and it's freaking vegan so what more could you ask for?!
My kids actually liked this so that's a huge plus would recommend serving it with some bread though.
Took little to no time at all to make this instant pot veggie soup and it was great!
Well done! Verified!
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