How To Make Vegetable Soup In The Instant Pot

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How To Make Vegetable Soup In The Instant Pot

This is a very flexible “clean out the refrigerator or freezer” recipe that can be adapted numerous ways to use up any fresh or frozen vegetables and herbs that are in your fridge or freezer. I prefer use frozen and/or canned vegetables because it’s just so simple. But of course you can always use fresh vegetables if you have them on hand or need to use up produce from your garden.

Note to parents – this is a great way to get kids to eat their veggies!

Tip: If using tougher herbs like rosemary or thyme, you can add them prior to cooking (be sure to discard any woody stems before serving). More tender herbs, including parsley and basil, should be added at the same time that the arugula is added.

Prep time: 20 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes
Serves: 4-6


1 T. extra virgin olive oil
3-4 cloves garlic
4 large stalks celery
4 large carrots
1 medium red onion
¼ t. crushed red pepper flakes
Salt & pepper
6 c. organic chicken or vegetable broth
1 lb. red potatoes
2 whole bay leaves
1 pint cherry or grape tomatoes
2 c. fresh arugula
2 T. fresh lime juice
Freshly shaved or grated Parmesan cheese



  • Mince the garlic and chop the vegetables.
  • Add the olive oil to the Instant Pot and choose the “Sauté” function. Add the garlic along with the carrots, celery, onion and red pepper flakes. Sprinkle with salt and pepper and stir to combine everything.
  • Sauté the vegetables, stirring frequently, until the vegetables begin to develop a bit of color and are fragrant, about 4-5 minutes. Add the organic broth and stir to combine everything, scraping up any brown bits off the bottom of the pot in the process. Turn the unit off.
  • Add the chopped tomatoes, potatoes, and bay leaves to the pot. Place the lid on the Instant Pot and lock into place. Make sure the vent is set to “Sealing” and set the “Manual” setting to 3 minutes.
  • When the cook time is complete, do a natural release for 10 minutes, and then manually release any remaining pressure.
  • Remove the lid and discard the bay leaves. Add the fresh arugula and the lime juice, and season with additional salt and pepper. Stir to combine.
  • Serve topped with the freshly shaved or grated Parmesan cheese. Enjoy!