This quick and easy Instant Pot Vegetable Soup is a delight year round!
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Instant Pot Vegetable Soup
Servings: 4-6
INGREDIENTS
1/2 cup Carrots, diced
1/2 cup Celery, diced
1 medium Onion, diced
2 tsp Minced Garlic
1 tbsp Extra Organic Olive Oil
4 cups Homemade Vegetable Broth
4 cups Spinach, chopped
2 cups Soaked Pinto Beans
1 14.5 oz can Diced Tomatoes
1.5 tsp Granulated Garlic
1 tsp Basil
1 tsp Oregano
1 tsp Salt
Dash of Pepper
INSTRUCTIONS
1. Preheat your Instant Pot using the sauté function. When the display panel reads ‘HOT’ add olive oil, onion, carrots, and celery and sauté.
2. When vegetables start to soften, about three minutes, add all other ingredients.
3. Seal the pot and press the cancel button. Use the soup setting on the display panel and adjust time to 25 minutes.
4. When the time is up you can quickly release the pressure by opening up the pressure valve or allow the pot to release the pressure naturally which requires waiting another 15 minutes or so.
Enjoy!
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 1 medium Onion, diced
- 2 tsp Minced Garlic
- 1 tbsp Extra Organic Olive Oil
- 4 cups Homemade Vegetable Broth
- 4 cups Spinach, chopped
- 2 cups Soaked Pinto Beans
- 1 14.5 oz can Diced Tomatoes
- 1.5 tsp Granulated Garlic
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- Dash of Pepper
- 1. Preheat your Instant Pot using the sauté function. When the display panel reads ‘HOT’ add olive oil, onion, carrots, and celery and sauté.
- 2. When vegetables start to soften, about three minutes, add all other ingredients.
- 3. Seal the pot and press the cancel button. Use the soup setting on the display panel and adjust time to 25 minutes.
- 4. When the time is up you can quickly release the pressure by opening up the pressure valve or allow the pot to release the pressure naturally which requires waiting another 15 minutes or so. Enjoy!
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. 🙂