Instant Pot Garden Vegetable Soup

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One of the easiest and most requested recipes is Instant Pot Garden Vegetable Soup yet no two recipes are ever exactly the same. There are so many types of vegetable soup that you can experiment with a number of different vegetables, herbs and spices for an easy homemade vegetable soup for a weeknight meal.

Delicious Instant Pot Garden Vegetable Soup

Instant Pot Garden Vegetable Soup

Vegetable soup is a recipe that can take whatever leftovers you have in your fridge, toss it all together and you have a healthy meal for the whole family. The more protein-rich vegetables you include, the more filling your soup will be.

Examples of Protein Rich Vegetables Include:

  • Lima Bean
  • Green Bean
  • Peas
  • Spinach
  • Sweet Corn
  • Asparagus
  • Collard Greens
  • Broccoli
  • Bok Choy
  • Edamame
  • Brussel Sprouts

What kinds of vegetables can you put in soup?

There is no set limit to the vegetables you can put in a soup. This is one of those recipes that you can adapt to your personal preferences and enjoy whatever you may have in your fridge.

Can I use Frozen Vegetables in an Instant Pot?

If you wanted to use frozen vegetables instead of fresh veggies in this soup, you have two options. The first is a little more time consuming but worth it for the flavor.

Steaming Vegetables in Your Instant Pot

Start by adding one cup of water to your instant pot and put in your steamer basket. Add the veggies to the basket, without allowing them to touch the water. Secure the lid and seal the release valve. Select the manual pressure function and set the time to 0 minutes. When the Instant pot beeps and the screen shows the timer as L0:00, turn the vent to quick release the pressure. The steam will release quickly, so be careful not to burn your hand! Once the pressure valve drops, open the lid and remove the basket. Set it aside and begin the recipe as written.

If you are new to using your Instant Pot, this video explains the difference between the Instant Pot Natural Release and Quick Release.

What goes well with soup besides bread?

While a nice crusty piece of bread can be a go-to side dish when it comes to a bowl of soup, there are plenty of options just as delicious without giving up a ton of points.

A salad might be your first choice. Think about it, it's a classic pairing! Soup and Salad is a fast, healthy lunch we can all get behind. Load up your salad with veggies, chicken breast and a light dressing for a filling meal. You can even add this to your weekly meal prep!

Other Recipes To Try:

Looking for more soup ideas?
Check out these posts!

The Recipe For Garden Vegetable Soup in an Instant Pot

Instant Pot Vegetable Soup Recipe
SassyCooking.com

2 Points on WW Green Plan

2 Points on WW Blue Plan

0 Points on WW Purple Plan

Ingredients:

  • Olive Oil Cooking Spray
  • 3-4 cloves garlic, minced
  • 4 large stalks celery, chopped
  • 4 large carrots, sliced
  • 1 medium red onion, chopped
  • ¼ tsp crushed red pepper flakes
  • Sea salt & black pepper, to taste
  • 6 cups fat-free chicken broth, preferably organic
  • 1 lb red potatoes, quartered
  • 2 whole bay leaves
  • 1 pint cherry or grape tomatoes, chopped
  • 2 cups fresh arugula
  • 2 tbsp fresh lime juice

Add 2 Tbsp of Fat-Free Parmesan cheese for only 1 point!

Directions:

  1. Spray the liner of your Instant Pot with the cooking spray and select the “Sauté” function.
  2. Add in the minced garlic, letting it cook for a minute or so, until you can smell it in the air.
  3. Toss in the celery, carrots, red onion, and crushed red pepper flakes. At this point, add in your salt and pepper to your personal preference.
  4. Sauté approximately 4-5 minutes, stirring just enough to get a nice brown color on the vegetables.
  5. Add broth and stir to combine. The real flavor is stuck to the bottom of that pan, so make sure to scrape it all as you mix. Then, hit the cancel/off button.
  6. Add in the potatoes, bay leaves, and chopped tomatoes to the pot. Place the lid on and twist it to lock it in. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
  7. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  8. Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
  9. Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired.

Instant Pot Garden Vegetable Soup

A delicious way to use up the fresh veggies and herbs leftover in your fridge, in your instant pot.
Course: Appetizer, Lunch, Side Dish, Soup
Keyword: Low Points, Soup, Vegetable
Servings: 6

Equipment

  • Instant Pot

Ingredients

  • Olive Oil Cooking Spray
  • 3-4 Garlic Cloves minced
  • 4 Large Stalks of Celery chopped
  • 4 Larger Carrots sliced
  • 1 Medium Red Onion chopped
  • ¼ tsp Crushed Red Pepper Flakes
  • Sea Salt & Pepper to taste
  • 6 cups Fat-Free Chicken Broth
  • 1 lb Red Potatoes quartered
  • 2 Whole Bay Leaves
  • 1 pint Cherry or Grape Tomatoes Chopped
  • 2 cups Fresh Arugula
  • 2 Tbsp Fresh Lime Juice

Instructions

  • Spray the liner of your Instant Pot with the cooking spray and select the “Sauté” function.
  • Add in the minced garlic, letting it cook for a minute or so, until you can smell it in the air.
  • Toss in the celery, carrots, red onion, and crushed red pepper flakes. At this point, add in your salt and pepper to your personal preference.
  • Sauté approximately 4-5 minutes, stirring just enough to get a nice brown color on the vegetables.
  • Add broth and stir to combine. The real flavor is stuck to the bottom of that pan, so make sure to scrape it all as you mix. Then, hit the cancel/off button.
  • Add in the potatoes, bay leaves, and chopped tomatoes to the pot. Place the lid on and twist it to lock it in. Switch the vent to “Sealing” 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 fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
  • Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired.

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