This easy Instant Pot vegetable soup is light yet comforting with Asian aromatics that lend a distinctly refreshing and unique flavor. It’s homey and healthy, perfect to serve as a side or light main dish. {Gluten-Free, Vegan}
Is it just me, or do you also love a good bowl of soup even when it’s not cold out? While I tend to favor soups during colder weather, I’m also a big fan of them any time of year. My Instant Pot Vegetable Soup is the kind of soup I crave year-round. It’s very light yet fulfilling, and something I can make in minutes, thanks to the Instant Pot.
Sometimes I just serve this Instant Pot vegetable soup as a meal, while other times, it’s simply the start of what’s to come. As you can see, it’s very colorful with green beans and green onions, red tomatoes and radishes, white cannellini beans, and a light broth to tie it all together.
Ingredients
When you’re ready to cook, your table should have:
Cooking process
Cooking Instant Pot vegetable soup is so easy. You simply need to:
- Saute the aromatics
- Add the veggies and the broth
- Cook at high pressure for 4 minutes
That’s it!
Once the soup is done cooking, drizzle a bit of soy sauce and sesame oil into it before serving. Enjoy it piping hot or warm for the best medley of beautiful flavors!
No Instant Pot, no problem
The Instant Pot really makes this soup so quickly, though if you don’t have an Instant Pot, you can make it on the stovetop, as well. It will just take a bit longer. The key is to sauté the ginger first, which unleashes its fragrance. On the stove, you can use the same pot. Simply simmer the soup until everything turns tender, 15 to 20 minutes.
This recipe is perfect for adding more vegetables to your meal, or if you’re vegetarian or vegan, you won’t have to make any adjustments to make it fit your lifestyle. It’s a vegetable soup that everyone can enjoy.
More delicious soup recipes
- Instant Pot Lentil Soup (Chinese Style)
- 15-Minute Korean Noodle Soup
- Roasted Kabocha Squash Soup
- Vegetarian Hot and Sour Soup
- Asian Instant Pot Chicken Noodle Soup
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Instant Pot Vegetable Soup
Ingredients
- 2 teaspoons peanut oil (vegetable oil)
- 2 ” (5 cm) ginger , grated (around 2 tablespoons)
- 3 green onions , sliced & green part reserved for garnish
- 6 round radishes , diced (yields 1 cup)
- 6 oz (170 g) green beans , chopped into 1-inch (2.5-cm) pieces (yields 1 cup)
- 1 can (15 oz / 140 g) cannellini beans , rinsed and drained
- 1 can (14.5 oz / 410 g) tomatoes , diced
- 1/2 teaspoon salt
- 4 cups vegetable stock
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 2 teaspoons sesame oil (or to taste)
Instructions
- Turn the Instant Pot to the “Saute” function and add the vegetable oil and ginger. Saute until fragrant, about 1 minute. Turn off the saute function.
- Add the green onions, radishes, green beans, cannellini beans, tomatoes, salt, and stock.
- Seal the instant pot and make sure the valve is pointed to lock. Set on “Manual” at “High Pressure” and cook for 4 minutes.
- Once done, quick-release the pressure by pressing the quick release button on the Instant pot lid, or use a spatula to turn the valve to unlock it.
- Drizzle with soy sauce and sesame oil. Stir to mix well.
- Serve hot or warm.
Nutrition
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
