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Instant Pot Vegetable Soup

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  • 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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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.