Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

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  • 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.

  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • 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

312 calories; protein 10.4g; carbohydrates 59.2g; fat 5g; sodium 1229.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2019
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 to mush in soups. This soup has tons of flavor and it doesn't get any easier OR faster than this. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2019
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 to mush in soups. This soup has tons of flavor and it doesn't get any easier OR faster than this. Read More
Rating: 5 stars
02/09/2021
Love this recipe - delicious and flavourful! I didn’t have red chili peppers in and used a tsp of chili garlic sauce instead. I used the recipe for 6 servings, in doing so it took a little longer (20 min) for my (6 qt) instant pot to pressure up. Perfect comfort soup for a cold winter day! Read More
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