- VE
- VN
- LC
- LF
Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup recipe is a quick, delicious way to eat more veggies! Healthy and delicious. It doesn’t get much more healthy than a bowl of vegetable soup! This vegetarian meal is nutritious, full of chunky vegetables, and it’s packed with flavor. You can swap the veggies out for your favorite types, or simply utilize what you have on hand. It’s comforting, nutritious and it’s great for meal prep!
Ingredients
Instructions
- Step 1
Press the Sauté button on the Instant Pot and heat the olive oil. Add the leeks, carrot, parsnip and celery, and sauté 5 minutes. Add the garlic and bell pepper and sauté 1 minute longer.
- Step 2
Add the green beans, tomatoes, stock, bay leaf, herbs and stir. Secure the lid and close the venting valve, and set to High Pressure for 3 minutes. When done, quick release the pressure and remove the lid when it's safe to do so.
- Step 3
Remove the lid and discard the bay leaf. Stir in the spinach, lemon juice, then taste and the desired amount of salt and pepper. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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