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–+ servings
instant pot vegetable soup with potatoes in a white bowl

Instant Pot Vegetable Soup with Potatoes

Meghna
Instant Pot Vegetable Soup with Potatoes is an easy dump & start soup recipe! It's loaded with fresh vegetables, baby kale and made without oil. This basic vegetable soup is vegan, packed with flavor & rich in nutrition. You can make this vegetable soup in instant pot under 30 mins.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 6 people
Calories 168 kcal

Equipment

  • 6 quart instant pot

Recipe Video

Ingredients
 

  • 3 cups potatoes - **unpeeled yukon gold potatoes diced into 1 inch cubes. Read NOTES below.
  • 2 cups green beans - **ends trimmed and halved, about 1.5 or 2 inch long pieces.
  • 1 cup celery - **roughly chopped.
  • 1 cup carrots - **diced into small squares or half moons.
  • ½ cup corn - **frozen corn. No need to thaw.
  • 1 cup onion - **roughly chopped.
  • 1 tablespoon garlic - **minced.
  • 3 cups kale - **baby kale roughly chopped.
  • 14.5 ounce Diced Tomatoes - **you can use any diced tomatoes of your choice like fire roasted, with jalapenos or green chilis or Italian or chili ready diced tomatoes.
  • 2 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • salt to taste - **add according to your own personal taste preference.

Seasonings

  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1.5 teaspoon paprika - **sweet paprika.
  • ½ teaspoon red pepper flakes - **skip if heat intolerant.
  • 1 teaspoon ground black pepper - **or freshly crushed black pepper.

Liquid

  • 4 cups vegetable stock - **we used our homemade vegetable stock. It taste amazing.

Instructions
 

Dump ingredients

  • Add all ingredients in the instant pot in this order - onion, all veggies, seasonings & salt, balsamic vinegar, veggies stock. Add the diced tomatoes along with the juices and the tomato paste. Throw in the bay leaves. DO NOT stir or mix.
    pouring veggie stock in instant pot full of veggies

Pressure cook

  • Secure the lid of the instant pot, seal the valve and Pressure cook on high for 4 mins. Once the cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release manually by turning the valve from the sealing to the venting position. Once the metal pin on top of the lid drops open the lid carefully. Give the soup a very good stir and fish out the bay leaves and discard them. Turn off the instant pot.
    vegetable soup ingredients in instant pot

Serve soup

  • Add the chopped baby kale into the instant pot and give everything a good stir. Allow the vegetable soup to rest for 5 mins before serving. The residual heat will perfectly wilt the baby kale leaves. You can smash a few potatoes with the back of your ladle to thicken the soup naturally. We didnot perform this step and kept the soup soupy consistency. Serve the soup with freshly chopped parsley and drizzle a few drops of lemon juice. Enjoy!
    instant pot vegetable soup with potatoes

Notes

  1. Best potatoes: You can use peeled or unpeeled Yukon gold or red potatoes.
  2. Cook time: If you dice the potatoes really small, about ¼ inch or ½ inch cubes than pressure cook the soup for 2-3 mins instead of 4 mins followed by quick pressure release.
  3. Extra veggies: You can also add 1 cup diced zucchini or yellow squash and ½ cup thawed green peas. The cook time and the liquid amount would remain the same. You can also add small diced sweet potatoes, mushrooms, cabbage, butternut squash. In that case you might have to adjust the liquid amount.
  4. Plant-based protein boost: Add canned beans like garbanzo beans, great northern beans, cannellini beans or red kidney beans for an added plant based protein boost.
  5. Soup consistency: We prefer a soupy consistency. If you like a thicker consistency like stew do mash a few cooked potatoes with the back of your ladle and add it back to the soup. You can also add 15 ounce tomato sauce or 1 cup tomato passata along with the diced tomatoes. This will make this instant pot vegetable soup thicker, add a layer of tang with a tomato based flavor.
  6. Spicy flavor: Add about ½ teaspoon cayenne to make it spicy. You can also add 2 finely chopped jalapeno along with the other veggies. Do not deseed the jalapenos.
 
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
 
Nutrition Facts
Instant Pot Vegetable Soup with Potatoes
Amount per Serving
Calories
168
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
826
mg
36
%
Potassium
 
1018
mg
29
%
Carbohydrates
 
37
g
12
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
Vitamin A
 
7882
IU
158
%
Vitamin C
 
71
mg
86
%
Calcium
 
165
mg
17
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 168kcalCarbohydrates: 37gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 826mgPotassium: 1018mgFiber: 8gSugar: 9gVitamin A: 7882IUVitamin C: 71mgCalcium: 165mgIron: 3mg
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