Instant Pot Vegetable Soup Recipe

Easy Instant Pot Vegetable Soup is creamy and delicious. It makes a great starter for any meal or a great week night dinner when served with some bread.

Theme of the Week – Colorful Food

The theme for this week’s blogging marathon is colorful food. The first two days it was light orange Carrot Sabudana Kheer and pink strawberry shrikhand, respectively. For the final day it is vegetable soup.

What is special about this Vegetable Soup?

These days blogosphere is raining with Instant Pot recipes and so, I made this vegetable soup in Instant Pot! Vegetable soup recipe is an easy peasy recipe. Dump all the ingredients in Instant Pot or pressure cooker or even in a stock pot and cook until veggies are soft and tender. If using lentils or beans, cook until these are soft as these take longer to cook. Then blend it and soup is ready to serve!! It is as simple as this.

Which veggies to use to prepare Vegetable Soup?

One can use any veggies of choice. I used carrots, celery, beetroot, bottle gourd (substitute zucchini), cauliflower and tomatoes. Other veggies that would work great in this soup are cabbage, green beans, mushrooms, potato, broccoli, spinach and any green leafy vegetables. I like leafy vegetables in soups but held back today because shooting green soups is a little tricky and I still have a photographer’s block after six months of blogging break.

How many veggies to use?

There is no limit on how many varieties of veggies to use. Just use as many as you like but do not go overboard with too many varieties of veggies. When making thick, creamy soups, use more veggies and less water/stock. In this recipe, for 3 – 3 ½ cups of chopped veggies, I used 1 ½ cups of liquid; 1 cup stock and ½ cup water. Basically water/stock should be just below the level of vegetables. If the soup is too thick, add more liquid when blending. It is always better to add less than trying to fix a thin soup.

Instant Pot Vegetable Soup Recipe

Instant Pot Vegetable Soup

Instant Pot vegetable soup is easy to prepare and tastes delicious.

5 from 3 votes

Print Pin Rate

Course: Dinner, Starter

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Cooling Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 1 small Carrot sliced
• ⅓ Celery Stalk sliced
• ½ small Beetroot peeled and chopped
• 3" long Bottle Gourd peeled and diced
• 2 big Florets Cauliflower cut into small Florets, about ¾ cup
• 1 big Vine Tomato chopped, about ¾ cup
• 1 cup Stock or Water I used bone stock
• 1 tbsp Moong Dal
• 5 Peppercorns adjust to taste
• ¾ tsp Salt adjust to taste
• ¼ tsp Cumin Seeds

Instructions

• Wash and cut the vegetables.
• Wash dal and keep aside.
• Take all the ingredients in inner vessel of the instant pot and add about ½ cup of water. The water + stock level should be slightly below the level of vegetables.
• Plug the instant pot, cook on manual/pressure cook for 5 minutes, vent sealed.
• It will take about 10 minutes for pressure to build up and then pressure cooks for 5 minutes.
• Let pressure release manually, this will take about 15 minutes.
• Open the lid and let the soup cool.
• Using an immersion blender, purée the soup. Or use a blender. I used my Vitamix and soup is very smooth and creamy.
• Adjust seasoning and transfer to serving bowl.
• Serve hot.

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This day in:
2014 – Fresh Garbanzo Beans Pulao and Tomato Yogurt Pachadi
2016 – Festive Thali – Saddula Bathukamma

Check out the Blogging Marathon page for the other Blogging Marathoners are doing this BM#94