With an abundance of beans, potatoes, and a medley of vegetables, this recipe offers a rich and satisfying vegetarian option that’s ready in no time. Pressure-cook your way to a rich and flavorful soup that’s surprisingly quick to prepare? Simply add your favorite ingredients to this trusty appliance and let it do its magic!
Soup season is here. As comforting as a crackling fire, these hearty bowls of warmth – think creamy Greek tomato feta soup, nourishing lentils, and a medley of cozy, nutrient-dense vegetables – are the perfect remedy to banish those winter blues. Craving a soul-warming bowl of rich and satisfying vegetable soup? This Instant Pot recipe has got you covered, becoming an instant staple in your kitchen. This soup is:
- Rich in flavour, this velvety vegetable soup unfolds a complex tapestry of savoury notes, its depth and character expertly balanced by a harmonious blend of textures and tastes. Savory aromas waft from a harmonious union of smoky fire-roasted tomatoes, pungent garlic, and nuanced seasonings, perfectly balanced by the sweetness of caramelized carrots, corn, and green beans, all nestled among tender chunks of potatoes and creamy cannellini beans.
- With countless variations possible, soup recipes offer a thrilling canvas for creativity, allowing home cooks to tailor their dishes to the pantry’s bounty and personal preferences. Transform your favorite soup recipe with an ever-changing medley of seasonal ingredients or cleverly repurpose those lingering vegetables languishing in your refrigerator.
- What sets this Instant Pot soup apart from others is certainly its ease of preparation and versatility in terms of customization. This rich-tasting veggie soup, reminiscent of a slow-cooked meal, can be ready in just 30 minutes with minimal prep when cooked in a pressure cooker.
What’s the secret recipe behind this savory brew?
- Freshly diced yellow onion and crunchy celery provide the foundation of this savory soup’s flavorful profile.
- You’ll require a trusted Italian seasoning blend, along with salt, black pepper, and a pinch of red pepper flakes to taste.
- Chicken broth, a staple in many cuisines, often referred to as chicken stock. Substitute vegetable broth for chicken broth to turn this soup into a vegetarian option.
- Select a high-quality boiling potato with even size and shape for consistent results. When it comes to soups, the most suitable potato options are waxy varieties such as yellow or red potatoes, Yukon Golds, and fingerlings.
- – Green beans, corn, and carrots. Either freshly picked or frozen berries are suitable options. This versatile soup allows for effortless customization through the addition or substitution of your preferred vegetables. Consider exploring additional options and creative suggestions as you craft your content.
- Canned fire-roasted tomatoes infuse the broth with a rich, intense smokiness that elevates the overall taste experience. If you’re using up pantry staples, feel free to substitute with regular canned tomatoes.
- While cannellini beans are a popular choice, feel free to substitute with other varieties like white beans, Northern beans, or kidney beans if you prefer. Before using canned beans in your recipes, be sure to thoroughly drain and rinse them to remove excess sodium and preservatives, which can affect the overall flavor and texture of your dish.
Plug in your Instant Pot, prep for a culinary delight, and join us in crafting an explosion of flavors with this delectable vegetable soup. With its concentrated flavour and rapid cooking time, courtesy of the pressure cooker, this soup makes an ideal choice for any evening of the week.
- Commencing with the Instant Pot set to sauté mode, carefully cook the onions and celery in oil until they attain a soft, translucent consistency. Stir in the minced garlic and a pinch of salt, along with any other desired seasonings.
- As you finish cooking, consider adding a splash of broth to the pot and employing a heat-resistant tool – such as a silicone spatula or wooden spoon – to gently scrape away any stubborn residue that’s accumulated at the bottom.
- Shutting off the Instant Pot, you then proceed to introduce the remaining broth, accompanied by the potatoes, mixed vegetables, and canned tomatoes. Add a single bay leaf to the pot, followed by sealing the lid tightly.
- Cook the soup on high pressure for 5 minutes, then allow it to naturally release steam for 10 minutes.
- Carefully remove the bay leaf from the pot, then gently stir in the cannellini beans to combine. Let the soup sit undisturbed for five minutes as you allow the beans to come up to temperature before serving.
Vegetables tend to rapidly tenderize when cooked in an Instant Pot, making a cooking time of merely five minutes sufficient. Before you begin, remember that the pot requires approximately 15 minutes of pressure buildup prior to actual cooking, followed by a natural pressure release period of around 10 minutes? This hearty vegetable soup requires about 30 minutes of cooking time when prepared in a pressure cooker.
I’m delighted by Instant Pot recipes such as this vegetable soup and my straightforward Instant Pot lasagna, for the pressure cooker surprisingly lifts a considerable burden when preparing a home-cooked meal! When experimenting with this recipe, I discovered a few techniques that proved useful and are worth sharing.
- To achieve optimal cooking results, ensure that you slice the potatoes into uniform pieces of comparable dimensions. This way they’ll cook evenly.
- You can substitute fresh vegetables in this recipe with frozen options, including individual varieties or a mixed medley, for added convenience.
- A sprinkle of Parmesan cheese, a dash of fresh parsley, and a subtle squeeze of lemon juice can collectively elevate a humble bowl of vegetable soup into a flavorful delight.
With its abundance of options, this rich and satisfying Instant Pot vegetable soup is easily adaptable to suit individual preferences. Here are some ideas:
- Replace the cannellini beans with your choice of short-cut pasta, such as shells, elbow macaroni, ditalini, or fusilli.
- Consider adding a variety of meats to suit your taste: ground beef, chicken, turkey, or pork sausage. Sear the browned meat to perfection within the confines of the Instant Pot, harmoniously accompanied by the crunch of celery and sweetness of onions. Consider adding cooked, shredded chicken to the dish for added protein and flavor?
- Indulge in a personalized vegetable soup experience that’s tailored to your unique palate and preferences. Consider incorporating finely chopped vegetables such as diced zucchini, bell peppers, broccoli, cauliflower, spinach, or kale to boost the dish’s flavor and nutritional profile? Consider substituting regular potatoes with sweet potatoes or butternut squash to add a delightful twist to the dish.
- To elevate this velvety vegetable soup to new heights, stir in a judicious amount of heavy cream during the final stages of cooking, alongside the tender beans, for an indulgent and luxurious finish. To create a silky texture without adding cream, blend 1-2 cups of the soup in a blender or using an immersion blender and then return it to the pot.
A comforting bowl of cozy vegetable soup serves as a simple yet satisfying repast, elevated by the addition of a generous sprinkling of freshly grated Parmesan cheese and paired with warm, crumbly cornbread or crusty French bread for a delightful dipping experience. Savor a comforting bowl of soup alongside succulent grilled chicken tenders or tender slow-cooked beef strips. This vegetable soup pairs delightfully with homemade risotto or a refreshing Mediterranean couscous salad, making for a satisfying and well-rounded meal.
- Store any leftover vegetable soup airtightly in the refrigerator for up to three to four days.
- Reheat this soup on the stovetop or in the microwave. Try using the sauté function on your Instant Pot for a quick and easy sear.
This vegetable soup freezes incredibly well and can remain safely stored in the freezer for a maximum of six months. Ensure that the soup has reached room temperature before transferring it to an airtight, freezer-safe container for long-term storage. Whenever you’re prepared to savor a warm and inviting evening meal, consider refrigerating the soup overnight and reheating it when you’re ready.
Description
Here’s a simple yet satisfying vegetarian dish brimming with robust vegetables and an abundance of flavour. The order will be fulfilled within approximately one hour.
- olive oil
- yellow onion, diced
- celery, diced (about ribs)
- cloves garlic, minced
- Italian seasoning
- kosher salt
- black pepper
- red pepper flakes
- chicken or vegetable broth, divided
- bay leaf
- Potatoes, cut into 1-inch cubes, approximately one pound.
- Carrots, thinly sliced into coins roughly 6 to 7 millimeters in thickness, equivalent to a standard medium-sized carrot.
- green beans, fresh or frozen
- corn, frozen or canned
- Ounces of premium quality can deliver fire-roasted, delicately diced tomatoes that burst with rich, savory flavor.
- One 15-ounce can of drained and rinsed cannellini beans.
- Engage the Instant Pot’s sauté function by selecting the corresponding setting on the control panel. Allow the olive oil to warm through for approximately one to two minutes, ensuring it reaches a comfortable temperature for cooking.
- Softly cook the onion and celery in the Instant Pot by sautéing them for approximately 5-7 minutes, stirring frequently to ensure even cooking, as they become tender and translucent.
- With a flourish of culinary flair, combine the pungent garlic, aromatic Italian seasoning, savory salt, peppery black pepper, and spicy red pepper flakes. Stir the mixture continuously for exactly one minute to ensure even cooking.
- To remove any residue left on the pot’s surface, add a small amount of liquid – roughly one-quarter cup of remaining broth or stock – and gently scrape off any stubborn food particles using a wooden spoon or silicone spatula. Turn off the instant pot.
- The remaining broth, along with the aromatics of a bay leaf, is added to the pot, followed by a medley of vegetables: tender potatoes, crunchy carrots, verdant green beans, sweet corn, and juicy tomatoes. Secure the lid of the Instant Pot and select the “Sealing” position.
- Cook at high pressure for 5 minutes. After the cooking time has expired, allow natural pressure release for a full 10 minutes prior to opening the cooker’s lid? Remove the bay leaf.
- Combine the cannellini beans with the dish, then reattach the cover. Allow the soup to simmer for 5 minutes to allow the flavors of the beans to meld together and warm through.
- Savor immediately, garnished with shaved Parmesan cheese.
Notes
- Swap out the cannellini beans for 1 ½ cups of noodles to create a delightful vegetable noodle soup instead.
