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Vegetable Soup made in the instant pot in a blue bowl on a wooden table and bread and a napkin next to the bowl
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Instant Pot Vegetable Soup

Quick, easy, nourishing and delicious Instant Pot Vegetable Soup is perfect year round. Cauliflower, asparagus, bell pepper, zucchini, carrot, celery, kale, and chickpeas make for a flavor explosion!
Course Soup, vegan, vegetarian
Cuisine International, Mediterranean
Keyword instant pot vegetable soup, vegetable soup
Prep Time 15 minutes
Cook Time 5 minutes
come to pressure 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 221kcal

Equipment

  • Pressure Cooker

Ingredients

  • 1/2 Tbsp avocado oil
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 2 zucchinis
  • 2 bell peppers any color works
  • 2 cups cauliflower florets
  • 6 asparagus
  • 3 leaves curly kale
  • 4 cups vegetable stock
  • 2 cups cooked chickpeas canned or homecooked
  • 1 tsp paprika
  • 1 tsp dried sage
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp sea salt omit or reduce if your vegetable stock is super salty
  • 1/2 tsp chili powder optional
  • 1 can finely chopped tomatoes (a.k.a. polpa) 14oz / 400g
  • 1/4 cup chopped parsley optional

Instructions

  • Peel and finely chop onion and garlic and set aside in a bowl.
  • Wash and cut all vegetables into bite-size pieces and set aside in a bowl. Destalk the kale and coarsely chop and leave on the chopping board, the kale will not be pressure cooked.
  • Press the sauté button on the Instant Pot and wait until the display says "hot". Then add avocado oil and chopped onion and garlic and stir-fry until lightly brown.
  • Once the onion is browned add a splash of vegetable broth and turn the instant pot off. Use a spatula or a wooden spoon to deglaze the bottom of the pot. Remove every little bit of onion stuck to the bottom to avoid the burn warning later.
  • Add all chopped vegetables (except kale), the vegetable broth, cooked chickpeas, and all seasoning to the Instant Pot and stir well together. Then add the can of tomatoes without stirring in! (see video).
  • Put on the lid, set the valve to the sealing position and set the pot to 5 minutes on high pressure.
  • Once the Instant Pot beeps, turn the valve to the venting position and manually release all pressure. When the safety pin drops it's safe to open the pot.
  • Add the chopped kale and give it a quick stir. Let sit for a minute or two for the kale to wilt a little and serve with freshly chopped parsley on top.

Video

Nutrition

Calories: 221kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1969mg | Potassium: 1270mg | Fiber: 10g | Sugar: 14g | Vitamin A: 12864IU | Vitamin C: 189mg | Calcium: 196mg | Iron: 5mg