Instant Pot Vegetable Soup Recipe

Olive oil: Adds a rich, smooth base for sautéing the vegetables.

Onion: Provides a savory depth of flavor to the soup.

Garlic: Enhances the overall taste with its aromatic and pungent notes.

Carrots: Adds sweetness and a slight crunch to the soup.

Celery: Contributes a subtle, earthy flavor and texture.

Diced tomatoes: Adds acidity and a rich tomato flavor to the broth.

Vegetable broth: Forms the base of the soup, providing a savory and flavorful liquid.

Green beans: Adds a fresh, crisp texture to the soup.

Dried thyme: Infuses the soup with a warm, earthy flavor.

Dried basil: Adds a sweet, herbaceous note to the soup.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and depth to the soup.

Spinach: Provides a fresh, leafy green element that wilts beautifully into the hot soup.

When sautéing the onion and garlic in the olive oil, make sure to cook them until they are translucent and fragrant, but not browned. This will help to build a flavorful base for your vegetable soup. Additionally, when adding the chopped spinach at the end, ensure the soup is still hot enough to wilt the leaves quickly, preserving their bright green color and fresh taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a high smoke point, making it a great alternative for sautéing.

• chopped onion - Substitute with leeks: Leeks provide a milder, slightly sweet flavor that can enhance the soup without overpowering it.

• garlic - Substitute with shallots: Shallots offer a subtle garlic flavor with a hint of sweetness, making them a good alternative.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and nuttier flavor.

• chopped celery - Substitute with fennel: Fennel provides a similar crunch and a slight anise flavor that can add depth to the soup.

• canned diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be chopped and used in place of canned ones, providing a fresher taste.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can enhance the overall taste of the soup.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can add a unique flavor to the soup.

• dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor and can be used in slightly larger quantities.

• dried basil - Substitute with fresh basil: Fresh basil offers a more intense and aromatic flavor compared to dried basil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can add complexity.

• fresh chopped spinach - Substitute with kale: Kale has a similar texture and nutritional profile, adding a slightly different but pleasant taste to the soup.

• Allow the vegetable soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and fresh vegetables will maintain their flavor and texture during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy the frozen soup, thaw it in the refrigerator overnight. This gradual thawing helps preserve the texture of the green beans, carrots, and spinach.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe bowl, stirring every minute to ensure even heating.
• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Garnish with fresh herbs like basil or thyme before serving to enhance the flavors and add a touch of freshness.

• For stovetop reheating:

  1. Pour the leftover Instant Pot Vegetable Soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is steaming hot and bubbling, it's ready to serve.

• For microwave reheating:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for additional 30-second intervals if needed until the soup is piping hot.

• For reheating in the Instant Pot:

  1. Pour the leftover vegetable soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally and heat until the soup is hot and bubbling.
  4. Serve immediately once heated through.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and steaming.
  5. Stir halfway through the reheating process for even heating.

• Instant Pot: This is the main cooking appliance used to prepare the vegetable soup. It allows for sautéing and pressure cooking in one pot.

• Olive oil: Used for sautéing the onions and garlic to bring out their flavors.

• Chopping board: Essential for chopping all the vegetables like onions, carrots, celery, and green beans.

• Chef's knife: A sharp knife is crucial for efficiently chopping all the vegetables.

• Measuring cups: Used to measure out the correct amounts of vegetables, broth, and other ingredients.

• Measuring spoons: Necessary for accurately measuring the thyme, basil, salt, and pepper.

• Wooden spoon: Ideal for stirring the ingredients while sautéing and mixing the soup.

• Ladle: Used for serving the hot soup into bowls.

• Can opener: Needed to open the can of diced tomatoes.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Handy for holding chopped vegetables before adding them to the Instant Pot.

Prep ingredients in advance: Chop the onion, garlic, carrots, celery, and green beans the night before to save time.

Use pre-chopped vegetables: Purchase pre-chopped vegetables from the store to cut down on prep time.

Canned diced tomatoes: Opt for canned diced tomatoes to avoid the hassle of chopping fresh ones.

Instant pot settings: Familiarize yourself with the instant pot settings to quickly set it to sauté and manual high pressure.

Quick release method: Use the quick release method to save time on waiting for the pressure to naturally release.