Harness the power of your Instant Pot to create a wholesome, nourishing Vegetable Soup that bursts with flavor. This recipe is your ticket to a heart-healthy meal packed with vibrant veggies and aromatic herbs. Let’s dive into the culinary adventure!

Ingredients and Swappable:

Onion: Opt for the robust flavors of yellow or white onion.

Garlic: Aromatic garlic adds depth to the soup.

Carrots: Choose one large or two medium carrots for sweetness and color.

Celery: Crisp celery brings a refreshing element to the mix.

Zucchini: Embrace the tender texture of green zucchini; alternatively, experiment with yellow squash or pumpkin.

Bell Peppers: Vibrant red and yellow bell peppers add a pop of color and sweetness.

Cauliflower: Delightfully versatile, cauliflower adds substance to the soup; broccoli florets make a suitable substitute.

Asparagus: Tender asparagus spears contribute a delicate flavor.

Kale: Robust curly kale introduces earthy notes and a nutritional boost.

Vegetable Stock: A flavorful base for the soup; feel free to substitute with your preferred stock.

Chickpeas: Protein-packed chickpeas provide heartiness and texture.

Canned Chopped Tomatoes: Known as polpa, these tomatoes lend richness and depth; crushed tomatoes can serve as an alternative.

Paprika: With its rich, smoky flavor, paprika elevates the taste profile; cayenne pepper can step in if needed.

Dried Herbs: A medley of dried sage, basil, and oregano infuses the soup with aromatic goodness.

Chili Powder: Optional for those seeking an extra kick; easily interchangeable with paprika or omitted altogether.

Avocado Oil: A high-smoke cooking oil that brings a buttery richness to the soup.

Parsley: Optional for garnishing, adding a fresh touch to the finished dish.

How To Make:

Prep Your Ingredients: Begin by thoroughly washing all vegetables. Peel and finely chop the onion and garlic, setting them aside. Proceed to slice the bell peppers, carrots, celery, zucchini, and cauliflower into bite-sized pieces. Cut the asparagus into 1-inch segments and coarsely chop the kale, keeping it separate as it won’t be added until later.

Sauté Aromatics: Activate your Instant Pot by selecting the “Sauté” function. Once the pot is hot, add a drizzle of avocado oil followed by the chopped onion and garlic. Sauté until they develop a golden hue.

Deglaze and Add Veggies: Pour in a splash of vegetable broth to deglaze the bottom of the pot, ensuring to scrape off any caramelized bits. Turn off the Instant Pot to prevent overcooking. Add all chopped vegetables, except the kale, along with cooked chickpeas, remaining vegetable broth, and seasonings. Carefully layer the canned tomatoes on top without stirring.

Pressure Cook: Secure the lid onto the Instant Pot and set the valve to the sealing position. Program the pot to high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release by carefully turning the valve to venting to release the pressure.

Final Touches: Once the safety pin drops, indicating it’s safe to open the pot, add the chopped kale and gently stir to combine. Allow the soup to rest for a minute or two to allow the kale to wilt slightly.

Serve and Enjoy: Ladle the warm and flavorful vegetable soup into bowls, garnishing with a sprinkle of chopped parsley if desired. Delight in every spoonful of this nourishing creation!

(Frequently Anticipated Queries)

Is there a preferred way to dice the potatoes?

While there isn’t a strict guideline, maintaining consistency in potato size ensures even cooking. For this recipe, leaving the skins on and slicing the potatoes into rounds before quartering them works well.

How long does this soup need to cook?

Given the quick-cooking nature of vegetables in the Instant Pot, a mere 10 minutes is sufficient. The goal is to achieve tender vegetables without them becoming overly mushy.