Instant Pot Vegetable Soup with Beans

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Instant Pot Vegetable Soup with Beans

This Instant Pot vegetable soup with beans is ready in just 30 minutes and will warm you up to the core. Loaded with veggies and beans, this vegan soup is super nutritious and can be on your table in no time thanks to the magic of pressure cooking.

If you’ve been looking for a no-stress plant-based soup, you’ve just found it. This Instant Pot vegetable soup with beans is just perfect on a cold day and it’s ready so quickly you can make a batch even on the busiest day.

Besides being loaded with vitamins and protein, this veggie soup is also an excellent way to use up any veggie leftovers.

This recipe is written for the Instant Pot, but you can easily make it on the stovetop, too. All you have to do is follow the same steps until the “lock the lid” one.

Instead of pressure cooking the soup, bring it to a boil, then reduce the heat and simmer it for 30 minutes, partially covered with a lid.

Instant Pot Vegetable Soup with Beans

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This Instant Pot vegetable soup with beans is ready in just 30 minutes and will warm you up to the core. Loaded with veggies and beans, this vegan soup is super nutritious and can be on your table in no time thanks to the magic of pressure cooking.

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• ½ teaspoon red chilli flakes
• 1 medium carrot, diced
• 2 celery ribs, diced
• 1 red bell pepper, sliced
• 100 g (3.5 oz) green beans, halved
• 1 medium courgette (zucchini), diced
• 350 g (12.3 oz) baby potatoes, quartered
• 1 x 400 g (14 oz) can borlotti beans, drained and rinsed
• 1.25 litre (5 cups) vegetable stock
• Freshly chopped parsley, a handful
• Salt and pepper to taste

INSTRUCTIONS

1. Set the Instant Pot to “Sauté” and add the olive oil. When the oil is heated, add the onion and garlic and sauté for 2-3 minutes until slightly softened.
2. Next, stir in the tomato paste, Italian seasoning and red chilli flakes and continue to cook for another minute. Turn off the “Saute” mode.
3. Add the carrot, celery, bell pepper, green beans, courgette, baby potatoes and beans to the Pot. Pour the vegetable stock on top of the veggies and stir to combine.
4. Lock the lid and set the Instant Pot at high pressure for 10 minutes. When finished, perform a quick release by carefully turning the steam valve to “Venting”.
5. Stir the soup, then add the fresh parsley and season to taste.
6. Serve with your favourite crusty bread, garnished with some extra fresh parsley if you like.

NUTRITION INFORMATION:

 
Amount Per Serving: CALORIES: 283TOTAL FAT: 5gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 0mgSODIUM: 1349mgCARBOHYDRATES: 56gFIBER: 10gSUGAR: 17gPROTEIN: 11g

Nutritional information is an estimate provided by an online nutrition calculator.

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