Instant Pot Vegetable Soup will keep you warm in the cold weather! This hearty vegetarian vegetable soup is so filling, especially when served with some toasted bread.
Prep Time10 minutesminutes
Cook Time17 minutesminutes
Total Time27 minutesminutes
3potatoes, cut into ½-inch cubes
114.5oz can of diced tomatoes
shredded Parmesan cheese for topping if desired
Heat oil in Instant Pot on sauté mode. Add onion and celery, cook, stirring often, until softened, about 3-5 minutes. Add garlic and stir for 30 seconds.
Add the remaining ingredients, with the exception of the Worcestershire sauce and kale, to the instant pot and stir to combine.
Lock the lid onto the instant pot and select Manual or Pressure Cook and cook on high pressure for 7 minutes.
Once the cooking time is over, let the pressure release naturally for at least 12 minutes. Then manually release any remaining pressure.
Add the Worcestershire sauce and kale to the pressure cooker and stir to combine.
Taste to adjust seasonings and serve!
HOW TO STORE LEFTOVERS:Fridge: After the soup has cooled, refrigerate any leftovers in an airtight container for 3-4 days. When you want to reheat it, simply use the microwave, or let it simmer on low on the stove until it reaches the desired temperature.Freeze: Pour the cooled soup into an airtight container, leaving a little bit of space at the top (for when the soup expands in the freezer) and freeze. Make sure to eat it within 6 months. Let it thaw in the fridge before reheating for best results.