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!
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
- 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 pressure 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.
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
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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
