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Instant Pot Vegetable Soup

Print Recipe

Equipment

  • Instant Pot

Ingredients

  • 1 cup green peppers chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • butter beans (frozen)
  • kale (frozen)
  • carrots
  • green beans
  • 2 cups fire roasted tomatoes
  • 1 can tomato sauce (small)
  • russet potatoes (peeled and chopped)
  • 1 pk onion soup mix
  • 1 box vegetable broth
  • olive oil
  • (Ghee) butter optional

To taste:

  • onion powder
  • garlic powder
  • black pepper
  • italian seasoning

Instructions

  • Prepare all vegetables in advance (chop onions, green peppers and celery)
  • Turn instant pot on to sauté function and add olive oil. 
  • Add celery, onion, and green peppers and sauté until soft (should take no more than 3 min)
  • Season the celery, onion and green peppers 
  • Make sure to scrape up the bottom of the pan and add the scrapings from the bottom (that’s the flavor)!!!! 
  • Add some ghee butter (I use ghee instead of regular butter). It “thickens” the sauce. 
  • Add tomato sauce 
  • Add diced tomatoes 
  • Add butter beans 
  • Add kale 
  • Add carrots 
  • Add green beans 
  • Stir all the ingredients together 
  • Add entire box of vegetable broth 
  • Add onion soup mix 
  • Stir all together then close the seal. Set to manual 17 min
  • Allow to natural release for at least 10 min
  • If you’re not adding the potatoes you can enjoy the vegetable soup. But if you want to add the potatoes read below. 
  • Add the potatoes to the soup. 
  • Set instant pot to 10-12 min
  • Allow to natural release another 7-10 min
  • Stir and enjoy!

Video