Description
A quick, hearty Instant Pot vegetable soup loaded with colorful veggies and herbs — wholesome comfort made in minutes. This vegan and gluten-free soup combines fresh vegetables with Italian seasoning for a flavorful, nutritious meal perfect for any day of the week.
Ingredients
Vegetables
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cups diced potatoes
- 1 zucchini, chopped
Liquids and Canned Goods
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
Seasonings and Oils
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Select the Sauté mode on your Instant Pot and heat 2 tablespoons of olive oil. Add the chopped onion and minced garlic, cooking them for about 2 minutes until they become fragrant and slightly translucent.
- Add Vegetables and Broth: Add the sliced carrots, chopped celery, diced potatoes, chopped zucchini, canned diced tomatoes, and 4 cups of vegetable broth to the pot. Stir to combine all the ingredients evenly.
- Season and Cook: Sprinkle 1 teaspoon of Italian seasoning, salt, and pepper to taste over the mixture. Lock the Instant Pot lid securely in place and set the machine to cook on High Pressure for 5 minutes.
- Release Pressure: Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then perform a quick release to fully depressurize the pot before opening the lid.
- Final Touches and Serve: Stir the soup, adjust seasoning if needed, and serve hot as a comforting and nourishing meal.
Notes
- Add beans or lentils to increase protein content for a heartier meal.
- This soup freezes well; store in airtight containers for up to 3 months to enjoy later.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: American
