There is nothing I love better than a pot of homemade vegetable soup on a cool Fall day or even a cold winter day. But honestly, who has time to stand over a stove making sure that the vegetables don’t stick to the bottom of the pot. This easy Instant Pot Garden Vegetable Soup is so easy to make and it is so flexible. This “clean out the refrigerator” recipe can be adapted countless ways to include whatever fresh vegetables and herbs you happen to have on hand. Also if you are looking for another great soup to cook in your instant pot check out my recipe for Albondigas.

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving). And speaking of herbs I just bought this cute little herb garden to sit in the windowsill in front of my kitchen sink.

Instant Pot® Garden Vegetable Soup

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

Ingredients:

1 T. extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
1 medium red onion, chopped
¼ t. crushed red pepper flakes
Sea salt & black pepper, to taste
6 c. chicken or vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1 pint cherry or grape tomatoes, chopped
2 c. fresh arugula
2 T. fresh lime juice
Parmesan cheese, freshly shaved or grated

Directions:

Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine.
Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.
Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.
Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!