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    Home » Recipes » Soups

    Published: Nov 12, 2018 · Modified: Mar 19, 2021 by Usha Rao

    Instant Pot Vegetable Soup Recipe

    Jump to 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.

    A cup of Instant Pot Vegetable Soup.

    Instant Pot (IP) Vegetable Soup

    This is an easy soup prepared in IP pressure cooker. It is an easy peasy recipe. Dump all the ingredients in IP 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 and makes a wonderful healthy addition to weeknight dinners.

    Green cup of IP veggie soup with a spoon.

    Which veggies to use?

    You 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 in this recipe 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.

    Related recipes

    Soups similar to these are vegetable Cannellini soup and minestrone soup, and meat version is lentil sausage soup. However, these are not creamy like today's IP veg soup.

    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.

    Empty cup of vegetable soup and a spoon in the cup.

    IP Vegetable Soup Recipe

    A cup of Instant Pot Vegetable Soup

    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
    Calories:

    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 tablespoon Moong Dal
    • 5 Peppercorns adjust to taste
    • ¾ teaspoon Salt adjust to taste
    • ¼ teaspoon 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.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    Cup of vegetable soup image created for  Pinterest
    « Strawberry Shrikhand ~ Strawberry Yogurt
    Sri Lankan Dhal Curry Recipe »

    Reader Interactions

    Comments

    1. code2cook says

      December 10, 2018 at 9:30 pm

      5 stars
      in winters perfect soup with right veggies. Looks absolutely yummy and lip-smacking.

      Reply
    2. Sharmila says

      November 29, 2018 at 2:56 am

      Anything Instant is always my choice. It makes me happy when my work is simple.

      Reply
    3. Srivalli Jetti says

      November 26, 2018 at 5:49 am

      Such a fantastic soup and love that colour Usha..your contrast of the composition is awesome!..enjoyed your theme this week.

      Reply
    4. Gayathri Kumar says

      November 22, 2018 at 5:14 am

      That is a lovely colourful soup Usha. With so much of veggies this would make a quite filling meal by itself.

      Reply
    5. Priya Suresh says

      November 17, 2018 at 1:39 pm

      Such a comforting soup there, with a drastic weather change here, am sure a bowl of this soup will makes me happy, and keeps me warm.

      Reply
      • MySpicyKitchen says

        November 18, 2018 at 2:30 pm

        The weather is same even here. All of a sudden it feels more like winter than Fall and temperatures are below normal for this time of the year.

        Reply
    6. harini says

      November 14, 2018 at 10:32 pm

      5 stars
      I love such hearty soups, Usha. Love those beautiful props too.

      Reply
      • MySpicyKitchen says

        November 18, 2018 at 2:33 pm

        Thank you Harini.

        Reply
    7. Pavani says

      November 14, 2018 at 9:12 pm

      5 stars
      What a hearty and comforting vegetable soup that is Usha. Love the beautiful color. Adding beets is a great idea to soup. Will have to try this recipe.

      Reply
      • MySpicyKitchen says

        November 18, 2018 at 2:42 pm

        Beets helped retain that reddish hue. Thanks.

        Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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