Instant Pot Garden Vegetable Soup

Instant Pot Garden Vegetable Soup

Instant Pot Garden Vegetable Soup

Alyssa Reinbolt
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
Servings 6


  • Instant Pot


  • 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


  • 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.
Keyword Low Points, Soup, Vegetable