Instant Pot Vegetable Soup uses a mix of fresh and canned veggies for a wholesome, weeknight-friendly meal. Vegetarian, gluten free, and endlessly versatile, this soul-soothing soup is here to nourish. (Slow cooker instructions also available.)
2cupsseasonal vegetable(s) of choice (chopped zucchini, bell peppers, green beans, bite-sized cauliflower florets or broccoli)
1(15-oz.) cankidney beans, rinsed and drained
2(14.5-oz.) cansfire-roasted diced tomatoes
4cups (1 quart)vegetable broth
1Tbsp.finely chopped fresh rosemary
2handfuls torn kale or chard (ribs and tough stems removed)
Freshly grated Parmesan cheese for serving(sub nutritional yeast if making vegan/dairy free)
Instant Pot Instructions
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes; add oil to pot, along with chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 6 to 7 minutes.Add garlic, tomato paste, cumin, salt, black pepper, dried thyme, and red pepper flakes; cook 3 more minutes, until tomato paste darkens in color, and garlic is aromatic. Press CANCEL.
Stir in potatoes, seasonal vegetable(s) of choice, kidney beans, fire-roasted tomatoes, broth, water, and fresh rosemary; stir well to combine.
Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 10 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
When cooking program ends, carefully release pressure by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and stir in greens. Replace lid (do not lock) and let stand for 3 minutes, or until greens are wilted. Ladle soup into bowls and top with freshly grated Parmesan cheese or nutritional yeast.
Slow Cooker Instructions
Heat oil in a large skillet over medium-high. Once hot, add onion, carrots, and celery; cook 7 to 8 minutes, until soft. Add garlic, tomato paste, cumin, salt, pepper, dried thyme, and red pepper flakes; cook 3 more minutes, stirring often, until aromatic.
Transfer mixture to a 5- to 6- quart slow cooker coated with cooking spray, and add remaining soup ingredients (except greens). Stir well to combine. Cover and cook on LOW 6 to 7 hours, until veggies are tender. Uncover lid and stir in greens; let stand, covered, for 30 minutes, or until greens are wilted.
Ladle into bowls and garnish with fresh Parmesan, if desired.
To Store: Vegetable soup stays good in the refrigerator for 5 days and in the freezer for 3 months. Let the leftovers cool until they're close to room temperature being storing in an airtight container.To Reheat: Gently rewarm the soup in a pot on the stove over medium heat until warmed through, adding splashes of broth or water (as needed) to thin it out. You can also reheat individual portions in the microwave, stopping to stir every 30 to 45 seconds.To Freeze: Store in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.To Make Ahead: All of the veggies can be chopped 1 day in advance. Store in the refrigerator in zip-top bags to seal in freshness.