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Instant Pot® Vegetable Soup

Rated as 5 out of 5 Stars

"Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!"
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1 h 5 m servings 256
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function.
  2. Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
  3. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Nutrition Facts

Per Serving: 256 calories; 5 48 8.8 0 704 Full nutrition

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This was excellent! I made as written except for the lemon zest because I didn't have it and it was still great. Everything had the perfect consistency including the zucchini which usually turns...