A delicious, hearty, healthy Instant Pot Vegetable Soup recipe. This plant-based soup comes together in just over 30 minutes and delivers on comfort and taste.
115 ounce can petite diced tomatoes, Italian flavor
1cupfinely chopped baby kale or spinach
1tablespoonbalsamic vinegar
Instructions
Heat oil in Instant Pot on saute mode. Add onion and celery, cook and stir until softened, about 3-5 minutes. Add in garlic and cook for an additional 30 seconds.
Add in red wine, and let cook for 2-3 minutes, scraping up the browned bits on the bottom of the inner pot as the wine simmers. Then, turn the Instant Pot OFF.
Add in the vegetable broth, potatoes, carrots, green beans, salt, pepper, oregano, and bay leaves. Finally, add in the diced tomatoes and stir gently to combine.
Put the lid on, turn the valve to sealing, select Manual or Pressure Cook, and set it to cook on high pressure for 5 minutes. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
Open the lid, and stir in the kale or spinach and balsamic vinegar. Place the lid back on the inner pot and let everything sit for 1-2 minutes to allow the greens to wilt.
Taste to adjust seasonings and serve.
Video
Notes
Notes on Halving and Doubling: If using a 3-quart pressure cooker, this recipe would need to be cut in half. It can be doubled in an 8 or 10-quart instant pot. Red Wine: Use a dry red wine such as a Merlot or Cabernet. Potatoes: Use red potatoes, gold potatoes, or russet potatoes. Diced Tomatoes: If you use regular diced tomatoes, I would add in an additional ½ teaspoon minced garlic and ½ teaspoon oregano. Corn: Feel free to add up to 1 cup of frozen corn as well to this soup if desired (add with the green beans, carrots, and potatoes.)Vinegar: If you don't have balsamic vinegar, you can use red wine vinegar in its place. Note on Pressure Release: Do not be tempted to release pressure before 15 minutes has elapsed after cook time passes. This can result in a huge mess, as hot liquid will spray from the vent knob. Oil-Free Modification: If you prefer to cook without oil, use a bit of vegetable stock in place of the olive oil to saute the garlic and onions. Storage: Allow the vegetable soup to cool slightly and then store it in an airtight container for up to 5 days in the refrigerator. While you can freeze this soup, keep in mind that the texture of the vegetables will not be the same after thawing and reheating.