[Foodie Friday Recipe] Instant Pot Vegan Vegetable Soup

Craving something a bit lighter, but still a warming, nourishing meal? Try this quick & easy Instant Pot vegan vegetable soup recipe!

When life feels busy, nourishing yourself doesn’t have to be complicated. This Instant Pot® Vegan Vegetable Soup is the kind of back-pocket recipe every plant-based kitchen needs — simple, flexible, and deeply comforting!

Loaded with vibrant vegetables, hearty red potatoes, and fragrant herbs, this soup comes together with minimal prep and just minutes of active cooking time thanks to the convenience of the Instant Pot. It’s perfect for weeknight dinners, meal prep, or those moments when you want something warm and wholesome without spending hours in the kitchen.

One of the best parts? It’s endlessly adaptable. Swap in whatever seasonal vegetables you have on hand, stir in fresh herbs from your garden, or adjust the spices to suit your taste. If you want additional protein, add some diced tofu, or a can of black, white, or red beans or chickpeas. A final splash of fresh lime juice brightens everything beautifully, bringing the whole pot to life with a pop of freshness!

Whether you’re feeding your family or stocking your fridge with nourishing leftovers, this easy vegan vegetable soup is comfort food made simple — and deliciously customizable.

Instant Pot® Vegan Vegetable Soup

Serves: 4-6
Prep time: 15 minutes
Active cook time: 7-8 minutes (+ time to come to pressure)
Natural release: 10 minutes

Ingredients:

• 1 TB. extra virgin olive oil
  
• 4 large stalks celery, chopped
  
• 4 large carrots, sliced
  
• 1 medium red onion, chopped
  
• 1 tsp. garlic powder
  
• 1 tsp. chili powder
  
• Sea salt & black pepper, to taste
  
• 6 vegetable broth, preferably organic
  
• 1 lb. red potatoes, quartered
  
• 2 whole bay leaves
  
• 1 pint cherry or grape tomatoes, chopped
  
• 2 c. baby kale, roughly chopped
  
• 2 TB. fresh lime juice

Directions:

1. Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine. 
2. Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off. 
3. Add potatoes, bay leaves, and chopped tomatoes to the pot (and tofu or beans, if using). Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes. 
4. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately.