Instant Pot Vegetable Soup

Instant Pot Garden Vegetable Soup with Fresh Vegetables

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

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