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Instant Pot Vegetable Soup is a light, but filling meal that is perfect year-round! Filled with veggies and a splash a lime juice to merry together all of the flavors! 

The best thing about making Instant Pot Vegetable Soup is that you can add additional veggies or omit the ones that you don’t like! Either way, the taste is still great and cooks the same in the Instant Pot. 

If you don’t have an Instant Pot, you can use any kind of electric pressure cooker. However, if the pressure cooker does not have the Saute function, you will just do that on the stovetop. 

This easy soup recipe is ready in less than 30 minutes from start to finish, how’s that for a quick meal! Not to mention for all of my friends on Weight Watchers, it is low in points! Full Smartpoints information below.

If you love using the Instant Pot here you can find tons of recipes! 

Instant Pot Vegetable Soup is so flavorful with veggies and herbs, plus easy to make! Ready in less than 30 minutes! This vegetable soup is vegan, vegetarian, gluten free, dairy free, and Weight Watchers friendly!

Ingredients You Need For Instant Pot Vegetable Soup 

Extra Virgin Olive Oil 

Celery

Carrots 

Red Onion

Vegetable Broth 

Red Potatoes

Spices- garlic powder, bay leaves, chili powder

Kale 

Lime juice 

Cherry tomatoes

Feel free to add other fresh vegetables and herbs to make it your own! 

 

How To Make Instant Pot Vegetable Soup 

 

  1. Add olive oil to Instant Pot and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine. 
  2. Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off. 
  3. Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to the sealing position and set the manual pressure to 3 minutes. 
  4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  5. Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. 

top view of instant pot vegetable soup

Tips for Storing Instant Pot Vegetable Soup 

 

When storing in the refrigerator, use an airtight container or mason jar for up to 5 days. This soup freezes well too! My favorite method to freeze soups is to put them in Ziploc bags so they can lay flat without taking up so much space! 

 

Weight Watchers Points for Instant Pot Vegetable Soup

 

Servings: 4-6, point values are based on 5 servings. Blue and Green plan: 4 points; Purple Plan 1 point. To lower Smartpoints, reduce or omit potatoes. 

 

Instant Pot Vegetable Soup

  • 1 Tbs. extra virgin olive oil
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 1 medium red onion, chopped
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • Sea salt & black pepper, to taste
  • 6 cups of vegetable broth, preferably organic
  • 1 lb. red potatoes, quartered
  • 2 whole bay leaves
  • 1 pint cherry or grape tomatoes, chopped
  • 2 c. baby kale, chopped
  • 2 Tbs. fresh lime juice
  • Salt and pepper to taste

Add olive oil to Instant Pot and select the Sauté function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.

Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.

Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to the sealing position and set the Manual setting to 3 minutes.

When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired

Come find me and JOIN my Weight Watchers Air Fryer & Instant Pot Facebook Recipe Group. We all know how hard it is to do it alone. We are a community of people who post recipes, share tips and ideas and inspire one another every day! We can't wait to meet you!!

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This is my ZERO Point food list. Book mark the page and refer back often. Loading your fridge and pantry with these ZERO point foods is tip #1 for weight loss success.

Meal plans help me stay on track. Here are some of my favorites!

Weight Watchers Meal Plan Week 4 + FREE Download and Shopping List!  
Instant Pot Printable Meal Plan
Freestyle One Week Meal Plan
Free Printable Meal Plan

You simply MUST try my ZERO points Cheesecake Recipe

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To entice you, watch this Video for the 2 Ingredients Bagel Recipe – you will LOVE it – total YUM!!

2 Ingredient Dough Recipes

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Make sure you check out and grab our printable shopping lists below to make it easy when you are in store to grab the best WW FreeStyle friendly foods and snacks!

Costco Shopping List
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Ever panic and wonder what to eat at your favorite restaurants? Well, I do too! That's why I created and LOVE my restaurant guides. Check them out here and be sure to email me and let me know any others you'd like to see:

Subway Weight Watchers
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Chipotle Weight Watchers
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P.F. Chang's
Texas Roadhouse

Instant Pot Vegetable Soup

  • 1 Tbs. extra virgin olive oil
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 1 medium red onion, chopped
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • Sea salt & black pepper, to taste
  • 6 cups of vegetable broth, preferably organic
  • 1 lb. red potatoes, quartered
  • 2 whole bay leaves
  • 1 pint cherry or grape tomatoes, chopped
  • 2 c. baby kale, chopped
  • 2 Tbs. fresh lime juice
  • Salt and pepper to taste

Add olive oil to Instant Pot and select the Sauté function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.

Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.

Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to the sealing position and set the Manual setting to 3 minutes.

When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired

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