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everyday veggie soup - instant pot style

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This is my basic everyday vegetable soup that I can now make in my Instant Pot. It saves hours of time and honestly .. it tastes so much better ! I do not put any meat in this soup but I do add kidney beans for some extra protein. The kidney beans are optional ... if you don't like them leave them out. Or if you prefer a different type of bean such as cannellini or black or pinto then by all means substitute those ! This soup is extremely hearty and filling for a vegetable soup .. I hope you will enjoy a nice steaming bowl of it soon.

yield 6 - 8 healthy servings
method Pressure Cooker/Instant Pot

Ingredients For everyday veggie soup - instant pot style

  • 2 Tbsp
    oil - olive if you prefer or a neutral like canola
  • 1/2 c
    rough chopped yellow or white onion
  • 1 c
    celery - cut to bite size pieces
  • 2 c
    carrot - cut to bite size pieces
  • 1/2 c
    green bell pepper - cut to bite size pieces
  • 1/2 c
    white or yellow bell pepper - cut to bite size pieces
  • 2 c
    fresh green beans - washed and cut to bite size pieces
  • 2 c
    whole kernal corn - fresh or canned
  • 4 c
    green cabbage - either chopped to bite size pieces or shredded
  • 1/2 tsp
    italian seasoning - more to taste
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
    salt - more to taste
  • 1/4 tsp
    pepper - more to taste
  • 2 Tbsp
    tomato paste
  • 1 can
    (28 oz) crushed or diced tomatoes - either plain or seasoned with basil and oregano
  • 1 can
    (15 oz) kidney beans - rinsed and drained - or other beans of your choice
  • 4 c
    low or no salt chicken broth or stock
  • 1 c
    tomato juice

How To Make everyday veggie soup - instant pot style

  • 1
    Set Instant Pot to saute and let it begin to heat up. Add the oil to the IP then drop in the onions and celery. Cook for about 4 minutes or until the onions are tender.
  • 2
    Turn off the saute function and add the carrots, bell peppers, green beans, corn and cabbage. Stir to mix. Sprinkle with the Italian seasoning, minced garlic, salt and pepper then give it a good stir.
  • 3
    Add the tomato paste, canned tomatoes, chicken broth and tomato juice. Stir well.
  • 4
    Lock the lid in place, turn the valve to seal. Set the control to pressure cook and set the time for 15 minutes. It will take a few minutes to reach pressure before it begins to cook. When the cooking is finished allow a natural release for 5 minutes then do a quick release.
  • 5
    Serve in a bowl garnished with a bit of parmesan cheese if desired.
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