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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 8 servings

Calories: 108 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
2 - leeks
2 - carrots
2 - parsnips
2 stalk - celery
3 cloves - garlic
1 - yellow bell pepper
6 ounces - green beans
15 ounces - low sodium fire roasted diced tomatoes
6 cups - vegetable stock
1 - bay leaf
2 sprigs - fresh thyme
1 tbsp - rosemary
3 cups - fresh baby spinach
2 tablespoons - fresh lemon juice
a pinch of salt

Instructions

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.
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.
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!

Nutrition