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Instant Pot Vegetable Soup Recipe

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4.2 from 4 reviews

A hearty and flavorful Instant Pot vegetable soup that combines a medley of fresh vegetables with aromatic herbs and a splash of dry white wine for depth. This comforting soup is easy to prepare and perfect for a nourishing, wholesome meal.

  • Total Time: 25 minutes
  • Yield: 12 servings

Ingredients

Vegetables

  • 1/2 small head cabbage, chopped
  • 1 small yellow turnip (rutabaga), chopped
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 1 onion, chopped

Liquids & Oils

  • 1 teaspoon olive oil
  • 2/3 cup dry white wine
  • 8 cups vegetable broth

Spices & Herbs

  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions

  1. Sauté Aromatics: Set your Instant Pot to the sauté setting. Once hot, add the olive oil and chopped onion. Cook for about 3 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Deglaze with Wine: Pour in the dry white wine and use a spoon or spatula to scrape any browned bits off the bottom of the pot. This adds delicious flavor to the soup base.
  3. Add Vegetables and Broth: Add the chopped cabbage, turnip, sliced carrots, sliced celery, vegetable broth, dried thyme, salt, black pepper, and bay leaf to the pot. Stir everything together to combine the ingredients.
  4. Pressure Cook: Secure the Instant Pot lid and lock it into place with the vent sealed. Set the pot to pressure cook on high for 10 minutes to cook the vegetables perfectly and meld the flavors.
  5. Release Pressure: Carefully move the quick release valve to the venting position to release all steam. Once the float valve drops, indicating that pressure has fully released, open the lid carefully.
  6. Serve: Remove the bay leaf from the soup. Ladle the hot vegetable soup into bowls and enjoy your wholesome, comforting meal immediately.

Notes

  • You can substitute the white wine with additional vegetable broth if preferred or to keep it non-alcoholic.
  • Feel free to add other vegetables like potatoes or green beans for variation.
  • Adjust salt and pepper according to taste after cooking.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • For a smoother texture, blend a portion of the soup and stir it back in.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/instant-pot-vegetable-soup-recipe/