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Savory Instant Pot Vegetable Soup Easy and Quick Recipe

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To make this savory Instant Pot vegetable soup, you'll need some simple ingredients. Here’s what you should gather: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced (choose red or yellow) - 1 zucchini, diced - 1 cup green beans, cut into 1-inch pieces - 1 can (14.5 oz) diced tomatoes with juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 1 cup kale or spinach, chopped (optional) - Fresh parsley, chopped (for garnish) Each of these ingredients plays a key role in building flavor and texture. The olive oil adds richness, while the mix of fresh vegetables brings color and nutrients. You can adjust the spices to suit your taste. If you want to make the soup heartier, consider adding protein like beans or lentils. For the full recipe, you can refer to the Hearty Instant Pot Vegetable Soup 🥕. 1. Sauté Vegetables: First, set your Instant Pot to the Sauté function. Add 1 tablespoon of olive oil. Once it is hot, toss in 1 medium diced onion. Sauté for 2-3 minutes until it turns translucent. Then, add 2 minced garlic cloves. Stir for another minute until you smell the garlic. 2. Add Other Vegetables: Next, stir in 2 sliced carrots, 2 chopped celery stalks, 1 diced bell pepper, 1 diced zucchini, and 1 cup of cut green beans. Sauté these vegetables for about 5 minutes. This step helps them soften and brings out their flavors. 3. Combine Ingredients: Now, add 1 can of diced tomatoes with their juices. Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and add 1 bay leaf. Stir well to make sure everything is mixed. 4. Season: Don’t forget to add salt and pepper to taste. This step lets you control the flavor and make the soup just right for you. 5. Pressure Cook: Close the lid of the Instant Pot. Make sure the valve is set to Sealing. Choose the Manual or Pressure Cook function and set the timer for 10 minutes. 6. Release Pressure: After the timer goes off, do a quick release. Turn the valve to Venting to let the steam out. Be careful when you open the lid, as it will be hot. 7. Add Greens: If you want to use greens, stir in 1 cup of chopped kale or spinach. Let it sit in the hot soup for a couple of minutes. This will help the greens wilt perfectly. 8. Serve: Remove the bay leaf before serving. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy this hearty Instant Pot Vegetable Soup with crusty bread for a warm and tasty meal. For more details on the ingredients and full preparation, check the Full Recipe. To make this soup truly tasty, you need to adjust the seasoning. Start with salt and pepper. Taste the soup before serving. You can always add more, but you can't take it out once it's in. The recommended cooking time for this soup is just 10 minutes. This is enough time to cook the veggies without losing their crunch. If you like them softer, add a few more minutes. Getting the right consistency is key. If the soup is too thick, add more vegetable broth. If it’s too thin, you can blend a bit of it to thicken it up. You can also add some mashed beans for creaminess. For more details, check out the Full Recipe. {{image_2}} You can change up your Instant Pot vegetable soup in fun ways. - Alternative vegetables to add: Try using sweet potatoes, corn, or peas. You can also mix in some broccoli or cauliflower. These veggies bring different tastes and colors to your soup, making it more exciting. - Protein options for a heartier soup: If you want to add protein, consider chickpeas or lentils. You can also add diced chicken or turkey for a meatier option. Just be sure to adjust the cooking time if you add raw meat. - Different seasoning blends to try: Experiment with new flavors! Add curry powder for a warm taste or lemon zest for a fresh kick. You can also try adding a splash of soy sauce or a bit of hot sauce for some heat. Feel free to mix and match these ideas to create your perfect soup. It’s all about what you enjoy! For the full recipe, check out the Hearty Instant Pot Vegetable Soup. How to store leftovers: Once the soup cools, pour it into airtight containers. Make sure to leave some space at the top. This helps prevent spills as it cools. Store the containers in the fridge. The soup stays fresh for about 3 to 4 days. Freezing instructions: If you want to keep the soup longer, freezing works well. Use freezer-safe bags or containers. Fill them with soup, but leave some space for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheating guidelines: To reheat, pour the soup into a pot. Heat it on the stove over medium heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to loosen it up. Enjoy your warm soup just like the first time! To make this soup vegan, just skip the chicken broth. Use vegetable broth instead. All the other ingredients are already plant-based. You can also add more veggies like mushrooms or chickpeas for extra protein. This keeps the soup hearty and satisfying. Yes, you can use frozen vegetables! They work great in this soup. Just add them in when you combine the ingredients. There’s no need to thaw them. They will cook perfectly in the Instant Pot. This saves time and reduces waste. You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too. For a fun twist, add a sprinkle of cheese on top. This adds flavor and a nice touch. Enjoy your meal! For the complete cooking steps, check out the Full Recipe. In this blog post, we explored how to make a tasty Instant Pot Vegetable Soup. We discussed key ingredients, like fresh veggies and spices, and walked through simple steps to prepare it. I shared tips for perfecting the flavors and highlighted variations you can try. Lastly, we covered storage and answered common questions. Remember, this soup is easy to customize. Enjoy experimenting with your favorite ingredients and flavors!
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Ready for a burst of flavor that’s quick and easy? This Savory Instant Pot Vegetable Soup recipe packs in fresh veggies and hearty goodness, making it perfect for any meal. I’ll guide you through simple steps and tips to craft the ideal soup that’s both satisfying and healthy. Whether you’re a kitchen pro or a beginner, you’ll love how fast and delicious this dish can be. Let’s get cooking!

Ingredients

To make this savory Instant Pot vegetable soup, you’ll need some simple ingredients. Here’s what you should gather:

– 1 tablespoon olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium carrots, sliced

– 2 celery stalks, chopped

– 1 bell pepper, diced (choose red or yellow)

– 1 zucchini, diced

– 1 cup green beans, cut into 1-inch pieces

– 1 can (14.5 oz) diced tomatoes with juices

– 4 cups vegetable broth

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– 1 bay leaf

– Salt and pepper to taste

– 1 cup kale or spinach, chopped (optional)

– Fresh parsley, chopped (for garnish)

Each of these ingredients plays a key role in building flavor and texture. The olive oil adds richness, while the mix of fresh vegetables brings color and nutrients. You can adjust the spices to suit your taste. If you want to make the soup heartier, consider adding protein like beans or lentils.

For the full recipe, you can refer to the Hearty Instant Pot Vegetable Soup 🥕.

Step-by-Step Instructions

Preparation Steps

1. Sauté Vegetables: First, set your Instant Pot to the Sauté function. Add 1 tablespoon of olive oil. Once it is hot, toss in 1 medium diced onion. Sauté for 2-3 minutes until it turns translucent. Then, add 2 minced garlic cloves. Stir for another minute until you smell the garlic.

2. Add Other Vegetables: Next, stir in 2 sliced carrots, 2 chopped celery stalks, 1 diced bell pepper, 1 diced zucchini, and 1 cup of cut green beans. Sauté these vegetables for about 5 minutes. This step helps them soften and brings out their flavors.

3. Combine Ingredients: Now, add 1 can of diced tomatoes with their juices. Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and add 1 bay leaf. Stir well to make sure everything is mixed.

4. Season: Don’t forget to add salt and pepper to taste. This step lets you control the flavor and make the soup just right for you.

5. Pressure Cook: Close the lid of the Instant Pot. Make sure the valve is set to Sealing. Choose the Manual or Pressure Cook function and set the timer for 10 minutes.

6. Release Pressure: After the timer goes off, do a quick release. Turn the valve to Venting to let the steam out. Be careful when you open the lid, as it will be hot.

7. Add Greens: If you want to use greens, stir in 1 cup of chopped kale or spinach. Let it sit in the hot soup for a couple of minutes. This will help the greens wilt perfectly.

8. Serve: Remove the bay leaf before serving. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped parsley.

Enjoy this hearty Instant Pot Vegetable Soup with crusty bread for a warm and tasty meal. For more details on the ingredients and full preparation, check the Full Recipe.

Tips & Tricks

Perfecting the Soup

To make this soup truly tasty, you need to adjust the seasoning. Start with salt and pepper. Taste the soup before serving. You can always add more, but you can’t take it out once it’s in.

The recommended cooking time for this soup is just 10 minutes. This is enough time to cook the veggies without losing their crunch. If you like them softer, add a few more minutes.

Getting the right consistency is key. If the soup is too thick, add more vegetable broth. If it’s too thin, you can blend a bit of it to thicken it up. You can also add some mashed beans for creaminess.

For more details, check out the Full Recipe.

Variations

Customizable Ingredients

You can change up your Instant Pot vegetable soup in fun ways.

– Alternative vegetables to add: Try using sweet potatoes, corn, or peas. You can also mix in some broccoli or cauliflower. These veggies bring different tastes and colors to your soup, making it more exciting.

– Protein options for a heartier soup: If you want to add protein, consider chickpeas or lentils. You can also add diced chicken or turkey for a meatier option. Just be sure to adjust the cooking time if you add raw meat.

– Different seasoning blends to try: Experiment with new flavors! Add curry powder for a warm taste or lemon zest for a fresh kick. You can also try adding a splash of soy sauce or a bit of hot sauce for some heat.

Feel free to mix and match these ideas to create your perfect soup. It’s all about what you enjoy! For the full recipe, check out the Hearty Instant Pot Vegetable Soup.

Storage Info

Best Practices for Storage

How to store leftovers:

Once the soup cools, pour it into airtight containers. Make sure to leave some space at the top. This helps prevent spills as it cools. Store the containers in the fridge. The soup stays fresh for about 3 to 4 days.

Freezing instructions:

If you want to keep the soup longer, freezing works well. Use freezer-safe bags or containers. Fill them with soup, but leave some space for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge.

Reheating guidelines:

To reheat, pour the soup into a pot. Heat it on the stove over medium heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to loosen it up. Enjoy your warm soup just like the first time!

FAQs

How do I make Instant Pot Vegetable Soup vegan?

To make this soup vegan, just skip the chicken broth. Use vegetable broth instead. All the other ingredients are already plant-based. You can also add more veggies like mushrooms or chickpeas for extra protein. This keeps the soup hearty and satisfying.

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables! They work great in this soup. Just add them in when you combine the ingredients. There’s no need to thaw them. They will cook perfectly in the Instant Pot. This saves time and reduces waste.

What can I serve with Instant Pot Vegetable Soup?

You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too. For a fun twist, add a sprinkle of cheese on top. This adds flavor and a nice touch. Enjoy your meal!

For the complete cooking steps, check out the Full Recipe.

In this blog post, we explored how to make a tasty Instant Pot Vegetable Soup. We discussed key ingredients, like fresh veggies and spices, and walked through simple steps to prepare it. I shared tips for perfecting the flavors and highlighted variations you can try. Lastly, we covered storage and answered common questions.

Remember, this soup is easy to customize. Enjoy experimenting with your favorite ingredients and flavors!

To make this savory Instant Pot vegetable soup, you'll need some simple ingredients. Here’s what you should gather: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced (choose red or yellow) - 1 zucchini, diced - 1 cup green beans, cut into 1-inch pieces - 1 can (14.5 oz) diced tomatoes with juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 bay leaf - Salt and pepper to taste - 1 cup kale or spinach, chopped (optional) - Fresh parsley, chopped (for garnish) Each of these ingredients plays a key role in building flavor and texture. The olive oil adds richness, while the mix of fresh vegetables brings color and nutrients. You can adjust the spices to suit your taste. If you want to make the soup heartier, consider adding protein like beans or lentils. For the full recipe, you can refer to the Hearty Instant Pot Vegetable Soup 🥕. 1. Sauté Vegetables: First, set your Instant Pot to the Sauté function. Add 1 tablespoon of olive oil. Once it is hot, toss in 1 medium diced onion. Sauté for 2-3 minutes until it turns translucent. Then, add 2 minced garlic cloves. Stir for another minute until you smell the garlic. 2. Add Other Vegetables: Next, stir in 2 sliced carrots, 2 chopped celery stalks, 1 diced bell pepper, 1 diced zucchini, and 1 cup of cut green beans. Sauté these vegetables for about 5 minutes. This step helps them soften and brings out their flavors. 3. Combine Ingredients: Now, add 1 can of diced tomatoes with their juices. Pour in 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and add 1 bay leaf. Stir well to make sure everything is mixed. 4. Season: Don’t forget to add salt and pepper to taste. This step lets you control the flavor and make the soup just right for you. 5. Pressure Cook: Close the lid of the Instant Pot. Make sure the valve is set to Sealing. Choose the Manual or Pressure Cook function and set the timer for 10 minutes. 6. Release Pressure: After the timer goes off, do a quick release. Turn the valve to Venting to let the steam out. Be careful when you open the lid, as it will be hot. 7. Add Greens: If you want to use greens, stir in 1 cup of chopped kale or spinach. Let it sit in the hot soup for a couple of minutes. This will help the greens wilt perfectly. 8. Serve: Remove the bay leaf before serving. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy this hearty Instant Pot Vegetable Soup with crusty bread for a warm and tasty meal. For more details on the ingredients and full preparation, check the Full Recipe. To make this soup truly tasty, you need to adjust the seasoning. Start with salt and pepper. Taste the soup before serving. You can always add more, but you can't take it out once it's in. The recommended cooking time for this soup is just 10 minutes. This is enough time to cook the veggies without losing their crunch. If you like them softer, add a few more minutes. Getting the right consistency is key. If the soup is too thick, add more vegetable broth. If it’s too thin, you can blend a bit of it to thicken it up. You can also add some mashed beans for creaminess. For more details, check out the Full Recipe. {{image_2}} You can change up your Instant Pot vegetable soup in fun ways. - Alternative vegetables to add: Try using sweet potatoes, corn, or peas. You can also mix in some broccoli or cauliflower. These veggies bring different tastes and colors to your soup, making it more exciting. - Protein options for a heartier soup: If you want to add protein, consider chickpeas or lentils. You can also add diced chicken or turkey for a meatier option. Just be sure to adjust the cooking time if you add raw meat. - Different seasoning blends to try: Experiment with new flavors! Add curry powder for a warm taste or lemon zest for a fresh kick. You can also try adding a splash of soy sauce or a bit of hot sauce for some heat. Feel free to mix and match these ideas to create your perfect soup. It’s all about what you enjoy! For the full recipe, check out the Hearty Instant Pot Vegetable Soup. How to store leftovers: Once the soup cools, pour it into airtight containers. Make sure to leave some space at the top. This helps prevent spills as it cools. Store the containers in the fridge. The soup stays fresh for about 3 to 4 days. Freezing instructions: If you want to keep the soup longer, freezing works well. Use freezer-safe bags or containers. Fill them with soup, but leave some space for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheating guidelines: To reheat, pour the soup into a pot. Heat it on the stove over medium heat, stirring often. You can also use the microwave. Heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to loosen it up. Enjoy your warm soup just like the first time! To make this soup vegan, just skip the chicken broth. Use vegetable broth instead. All the other ingredients are already plant-based. You can also add more veggies like mushrooms or chickpeas for extra protein. This keeps the soup hearty and satisfying. Yes, you can use frozen vegetables! They work great in this soup. Just add them in when you combine the ingredients. There’s no need to thaw them. They will cook perfectly in the Instant Pot. This saves time and reduces waste. You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too. For a fun twist, add a sprinkle of cheese on top. This adds flavor and a nice touch. Enjoy your meal! For the complete cooking steps, check out the Full Recipe. In this blog post, we explored how to make a tasty Instant Pot Vegetable Soup. We discussed key ingredients, like fresh veggies and spices, and walked through simple steps to prepare it. I shared tips for perfecting the flavors and highlighted variations you can try. Lastly, we covered storage and answered common questions. Remember, this soup is easy to customize. Enjoy experimenting with your favorite ingredients and flavors!

Instant Pot Vegetable Soup

Savor the deliciousness of this Savory Instant Pot Vegetable Soup, where fresh veggies meet hearty flavors in a quick and easy recipe! Perfect for any meal, this soup is not only healthy but also customizable to fit your taste. Whether you're a cooking novice or a kitchen expert, follow simple steps to create a warm bowl of comfort. Click through to explore the full recipe and make your kitchen the ultimate comfort zone!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 bell pepper, diced (red or yellow)

1 zucchini, diced

1 cup green beans, cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes with juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

1 cup kale or spinach, chopped (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Vegetables: Set your Instant Pot to the Sauté function and add the olive oil. Once hot, add the diced onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and stir for another minute until fragrant.

    Add Other Vegetables: Stir in the carrots, celery, bell pepper, zucchini, and green beans. Sauté for another 5 minutes, allowing the vegetables to soften slightly.

      Combine Ingredients: Add the can of diced tomatoes (with juices), vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir well to combine.

        Season: Add salt and pepper according to your taste.

          Pressure Cook: Close the Instant Pot lid, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook function, and set the timer for 10 minutes.

            Release Pressure: Once the cooking time is complete, perform a quick release by turning the valve to Venting to release the steam. Carefully open the lid when the pressure has fully released.

              Add Greens: If using, stir in the chopped kale or spinach and let it wilt for a couple of minutes inside the hot soup.

                Serve: Remove the bay leaf and taste for seasoning, adjusting if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    - Presentation Tips: Serve the soup warm in rustic bowls topped with a sprinkle of fresh parsley and paired with slices of crusty bread on the side for a comforting meal.

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