Instant Pot Vegetable Soup

It’s been a while since I made a soup and I’ve been craving one for lunch all week. I wanted an easy, vegetarian one since we’ve been eating a lot of meat recently, so I whipped up a quick veggie packed soup.

Now, you can easily add more veggies to this – a can of diced tomatoes, some fresh chopped spinach, etc… would all taste great. But I made it nice and simple today with what I had fresh on hand.

The instant pot made this cook up super quick and my tummy will be thanking me all week for this one!

Instant Pot Vegetable Soup

Servings: 6-8
Time: 30 minutes (includes pressure building time)
Difficulty: easy
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Ingredients

1 teaspoon canola oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons Italian seasoning
2 teaspoons salt
1/4 teaspoon black pepper
6 cups vegetable broth
1 lb Russet potatoes, chopped
3 large carrots, peeled and chopped
2 ribs celery, sliced

Directions

Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
Turn the Instant Pot off and add the garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
Add potatoes, carrots and celery and stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
Give it a stir – adjust seasonings to taste and serve. Enjoy!