A classic and hearty recipe, this Instant Pot Vegetable Soup is made with simple everyday ingredientsyou probably already have in your kitchen. Healthy, comforting, and full of incredible flavor, this is an easy vegetarian soup that is ready in a flash. You and your family will love how nourishing this vegetable soup is!
Add the beans, potatoes, and diced tomatoes to the pressure cooker.
2 russet potatoes, 1 can navy beans, 1 can diced tomatoes
Add in the vegetable broth.
5 cups vegetable broth
Close the lid and pressure cook on HIGH for 5 minutes. Quick release (or NPR) when done.
Add chopped spinach, peas, and corn to the pressure cooker.
8 oz spinach, 1 cup frozen peas, 1 cup corn
Stir to combine.
Serve immediately. Garnish with fresh herbs if desired.
Video
Notes
Use frozen diced onions, diced carrots, and frozen diced potatoes to save time on prepping.
You can use canned peas and corn or frozen peas and corn. Both are great for this soup.
Chickpeas make for a great addition to the soup and add additional protein.
Store leftover soup for up to 5 days in an airtight container in the fridge.
The soup will take 15 to 20 minutes to come up to pressure before the countdown from 5 minutes starts.
I like to quick release this soup but you can natural pressure release if you prefer. As the less hearty vegetables (spinach and peas) are stirred in at the end, you don't have to worry about over cooking it,