About the Recipe
Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal that’s packed with a variety of veggies and full of flavor. This soup is not only delicious but also versatile. Feel free to add or substitute any vegetables you have on hand or prefer.
Imagine a colorful and hearty soup, brimming with various vegetables like carrots, green beans, corn, and potatoes, all nestled in a rich and savory broth. The vegetables are tender, yet retain a satisfying bite. The soup has a vibrant, inviting appearance with the greens of the spinach and beans contrasting beautifully against the orange of the carrots and the yellow of the corn. It’s a feast for the eyes as much as for the palate.
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn (frozen or fresh)
2 medium potatoes, diced
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups vegetable broth
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups spinach, roughly chopped
1 bay leaf
Preparation
Set your Instant Pot to the ‘Sauté’ function and heat the canola oil.
Add the onion and cook until softened, then add the garlic and cook for another minute until fragrant.
Turn off the ‘Sauté’ function and add the carrots, celery, green beans, corn, potatoes, diced tomatoes, vegetable broth, Italian seasoning, salt, pepper, and bay leaf to the pot.
Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ mode for 2 minutes at high pressure.
After the cooking time is up, allow the pressure to release naturally for 8-10 minutes, then carefully quickly release any remaining pressure.
Open the lid, remove the bay leaf, and stir in the spinach until wilted.
Taste and adjust the seasoning if necessary, then serve hot.