Instant Pot Vegetable Soup

This easy Instant Pot recipe for vegetable soup is packed full of veggies, potatoes, and fresh herbs — it's great for vegan and paleo diets.

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

Ingredients

• 1 tablespoon olive oil
• 2 stalks celery, sliced
• 4 cups vegetable broth
• 1 large bay leaf
• 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 pound Yukon gold potatoes, scrubbed and quartered
• 0.25 teaspoon salt
• 0.5 red chile pepper, sliced
• 1 medium brown onion, diced

Recipe Instructions

Step 1

Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.

Step 2

Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.

Step 4

Ladle soup into bowls and garnish with lemon zest and parsley.