Instant Pot Vegetable Soup

Name: Instant Pot Vegetable Soup
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 medium carrots - peeled, halved lengthwise, and sliced; 2 stalks celery, sliced; 1 medium brown onion, diced; 0.25 teaspoon salt; 4 cloves garlic, diced; 0.5 red chile pepper, sliced; 1 (28 ounce) can fire-roasted diced tomatoes; 1 pound Yukon gold potatoes, scrubbed and quartered; 1 bunch kale, stemmed and coarsely chopped; 1 small zucchini, diced; 4 cups vegetable broth; 1 large bay leaf; 1 teaspoon lemon zest, or to taste; 1 teaspoon chopped fresh parsley, or to taste

5.0

(4)

3 Reviews

2 Photos

This Instant Pot vegetable soup works well for vegan and paleo eating plans.

Submitted by Chuck Minor

Updated on November 28, 2022

2

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

1 hr 5 mins

Servings:

4

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Ingredients

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2x

4x

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Original recipe (1X) yields 4 servings

1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1 medium brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½ red chile pepper, sliced
1 (28 ounce) can fire-roasted diced tomatoes
1 pound Yukon gold potatoes, scrubbed and quartered
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1 large bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Directions

Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
Ladle soup into bowls and garnish with lemon zest and parsley.

Nutrition Facts (per serving)

312	Calories
5g	Fat
59g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 312
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	4%
Sodium 1230mg	53%
Total Carbohydrate 59g	22%
Dietary Fiber 9g	33%
Total Sugars 13g
Protein 10g	21%
Vitamin C 156mg	173%
Calcium 215mg	17%
Iron 3mg	16%
Potassium 843mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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