You definitely don’t need to add any meat into your soup to make an immensely satisfying meal. If you don’t believe me, then you definitely haven’t tried this recipe for an instant pot garden vegetable soup made with fresh vegetables. It’s chock full of hearty veggies that will bust your hunger in no time. You’ve got red peppers, onion, celery, carrots, garlic, potatoes, tomatoes, broccoli, and zucchini for an abundance of vitamins, minerals and antioxidants.

Instant Pot Garden Vegetable Soup with Fresh Vegetables

Author: Anna - MissWish.com
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 4-6 1x

Scale

2 tbsp olive oil
1 medium onion, chopped
1 red pepper, chopped
3 celery stalks, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 pound white potatoes, peeled and cut into ½ inch cubes
4 cups vegetable broth
1 (14oz) can diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
½ cup zucchini, sliced
1 cup broccoli florets
2 tbsp chopped fresh parsley
salt and black pepper to taste

Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion, celery, carrots and red pepper and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the potatoes, oregano, thyme, bay leaves, diced tomatoes, vegetable broth and pinch of salt and pinch of black pepper.
Stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 10 minutes.
When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
Open the lid.
Discard the bay leaves.
Press the SAUTE button.
Add the broccoli and zucchini and cook until tender, about 5 minutes.
Press the CANCEL button.
Taste and add more salt and black pepper, if necessary.
Stir in the chopped parsley and serve.