Instant Pot® Vegetable Soup

Packed with vegetables and easily made in an Instant Pot®, this soup provides vegan deliciousness the whole family will enjoy.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 312 Calories

Ingredients

• 1 tablespoon olive oil
• 1 bay leaf
• 2 stalks celery, sliced
• 4 cups vegetable broth
• 4 cloves garlic, diced
• 1 small zucchini, diced
• 1 teaspoon chopped fresh parsley, or to taste
• 1 (28 ounce) can fire-roasted diced tomatoes
• 1 teaspoon lemon zest, or to taste
• 1 bunch kale, stemmed and coarsely chopped
• 2 medium carrots - peeled, halved lengthwise, and sliced
• 1 brown onion, diced
• 1 pound Yukon gold potatoes, scrubbed and quartered
• 0.25 teaspoon salt
• 0.5 red chile pepper, sliced

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Step 2

Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.

Step 3

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.