INSTANT POT VEGETABLE SOUP
This quick and easy Instant Pot Vegetable Soup is a delight year round!
Soups are one of my favorite things to throw together. As a full time working, homeschooling mama meal time can feel demanding if I let it. But with having easy go-to recipes like this up my sleeve, make me feel like I at least have one thing under control.
TIME SAVING TIP: If you do not care to soak your beans overnight, or if you forgot, you can do a “quick soak”. Simply place the beans inside your pressure cooker. Submerge them in water and then cook for 20 minutes on high pressure with a natural pressure release. Strain your beans and use them like normal in the recipe!
Instant Pot Vegetable Soup is a fabulous weekday lunch, a great meal prep soup, or an awesome addition to a spread with salad and maybe a side of gluten-free bread from my new cookbook, Instant Loss Eat Real, Lose Weight!
{this post contains affiliate links}
For more delicious Instant Pot recipes, click here!
If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!
For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.
Instant Pot Vegatable Soup
Print RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 1/2 cup green beans
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 4 cups vegetable broth
- 2 cups pinto beans, soaked overnight in 6 cups of water, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 4 cups baby spinach
Instructions
- Preheat your electric pressure cooker using the SAUTE function, adjust the heat to MORE. When the display panel reads HOT, add the olive oil, onion, carrots and celery
- Let the vegetables soften, stirring occasionally, for three minutes. Stir in the garlic and allow it to become fragrant, about 1 minute. Add the broth, beans, tomatoes, garlic powder, basil, oregano, sea salt, and black pepper.
- Place the lid on the pot and make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function. Use the +/- buttons to adjust the time to 25 minutes.
- When the time is up, open the vent valve to quickly vent the pressure. Remove the lid and stir in the baby spinach. It will wilt from the heat of the soup. Let the soup sit for 10 minutes before serving.
What if i just have dried pinto beans?
I feel like this is always my go-to with my insta pot. Pleeeeez inspire me to loose that weight with your recipes and your weight loss plans! I’m at an all time high of 251 pounds. I NEED this so I can enjoy my grandbabies and my upcoming retirement.
Love this soup for a quick, flavorful and healthy meal. It has such a great flavor and is very filling!
We absolutely love this recipe!!!
We’ve made it this way, plus substituted other veggies too. On one of our meat nights, we made this and just threw in some meat.
This soup was perfect. I made it for company and they raved about it. I had to copy the recipe for them. We’ve had it a few times now and it is in my favorites folder.
Thank you.
I’ve made this soup twice now, with extra garlic, drained canned pinto beans, and store bought chicken stock bc I had that & not veggie stock. Once I added a package of frozen spinach & cheese tortellini. So delicious & my kids loved it!
When did you put the tortellini in? That sounds yummy
This is one of my favs. Great way to get toddler and hubster to eat vegetables. Plus it’s in the instant pot! My fave!
Just realized I only have dried chickpeas – think I could do an even swap? Thanks!
If I double this do I add more time?
Nope. 🙂 Same time.
If I’m using canned beans, how long would you recommend I cook it for?
You could get away with 10 minutes for canned. 🙂
You list “soaked pintos”. How long did you soak them?
8-12 hours. 🙂
I can’t afford the instapot. Could I use a crock pot and get the same results?
A crockpot is not a pressure cooker. There are some cheaper pressure cookers on the market.
Ally
Instant Loss Team
This is so good! I added some turkey kielbasa so I could get my husband to eat it and it also adds a nice flavor. I used beef stock instead of chicken.
If you just have canned green beans and pinto beans, do you just stir them in at the end?