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–+ servings
A bowl of Instant Pot vegetable soup and some bread
Print Recipe
5 from 1 vote

Instant Pot Vegetable Soup

Healthy, hearty and packed with flavors, this easy soup is a fantastic meal for weeknights or a busy workday lunch.
Prep Time10 minutes
Cook Time13 minutes
Course: Main Course, Mains, soups
Cuisine: International
Servings: 6
Calories: 83kcal

Equipment

  • 1 six quart Instant Pot
  • 1 chopping board
  • 1 set of knives
  • 1 set of measuring cups and spoons

Ingredients

  • 1 tbsp olive oil
  • 1 tsp minced ginger
  • 2 tsp finely chopped garlic
  • 1/2 cup finely chopped onions
  • 2 lime leaves
  • 2 inches lemon grass stalks
  • 1/4 cup finely chopped red bell peppers
  • 1 cup diced carrots
  • 1 cup shredded Beijing cabbage or Napa cabbage
  • 1 cup sweet corn kernels
  • 1 cup chopped green beans
  • 1/2 cup chopped celery
  • 1/4 cup chopped leeks
  • 2 tbsp chopped spring onion whites
  • Salt to taste
  • 4 cups water
  • 2 tsp ground white pepper
  • 1.5 tbsp corn starch
  • 1/4 cup water
  • 2 tbsp finely chopped cilantro

Instructions

Prep work

  • Chop all the vegetables. Gather the remaining ingredients and set aside.

How to make Instant Pot Vegetable Soup?

  • Insert the inner pot into the Instant Pot. Plug in and press SAUTE-NORMAL and set the timer to 8 minutes.
  • When the display reads HOT, add the olive oil. After 30 seconds, tip in the garlic and ginger.
  • Now, add the onions and stir to combine. Cook till onions are soft and translucent.
  • At this stage, add the lime leaves and lemon grass. Give a quick stir and tip in the finely chopped bell peppers.
  • Saute for 30 to 40 seconds and immediately, add the remaining chopped vegetables ( carrots, beans, corn, cabbage, celery, leek, spring onions or any other vegetables you use).
  • Stir well to combine. Add water and salt. Mix well. Finish with ground pepper. Press CANCEL.
  • Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes. Wait for the cooking cycle to be complete.
  • When cooking cycle has completed, do a QUICK PRESSURE RELEASE after 5 minutes of NATURAL PRESSURE RELEASE.
  • All this means is that you don't do anything for the first 5 minutes after the cooking cycle has completed. When 5 minutes are up, turn the VALVE to VENTING carefully.
  • Open the lid and give everything a stir. Add the corn starch slurry and mix well. Press SAUTE- NORMAL and set the timer to 3 minutes.
  • You will see that the soup begins to thicken as it simmers in SAUTE mode. Wait for the SAUTE cycle to complete.
  • When done, finish with finely chopped cilantro. Serve hot.

Video

Notes

  1. The pressure cooking time for this soup is just 2 minutes because we want the veggies to have that crunch but still be cooked. Please do not increase the cooking time.
  2. Fish out and discard the lime leaves and lemon grass before serving. I recommend this, especially if you are serving it to kids.
  3. If you find the soup too thick, add 1/2 cup more water to adjust the consistency.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 39mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4070IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg
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