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This instant pot vegetable soup has an earthy tone. Placed in a white bowl, greek olives in the far right and mint placed in the middle of the soup with a dark brown backdrop

Instant Pot Vegetable Soup Recipe

Written by Published on Updated on October 19, 2023 in Mediterranean cuisine

Hello foodie friends,

The temps here dropped overnight and so we went from 30 degrees last week to -1!  I thought Autumn would stick around a bit longer, but as you can see it did not we went straight into Winter.  Anyhoo,  so once again it’s time for another soup recipe.  This time it’s an Instant Pot Vegetable Soup recipe and it is packed with ingredients that we have on hand.

So I guess right about now you might be wondering which vegetables and ingredients I’ve used to make this soup.  Maybe you are maybe you aren’t so I don’t want to keep you in suspense so here it goes, carrots, onions, corn, beans, garlic, potatoes, and fresh tomatoes. for starters.  I’ve also used a few herbs which were a delicious addition, it just gave this soup a special taste.   I added Thyme which just took this soup to a  completely different level.  The corn gave it a sweetness, I didn’t add celery and ginger but you can if you wish to instead of the herbs.

There are times when I prefer the chunky vegetable soup.   But there are also times when I like to puree the vegetables to give the soup a velvety smooth texture and that’s exactly what I did this time around.  I used my Instant Pot to prepare the soup because it gave me time to work on other projects.  But that doesn’t mean that you can’t prepare this soup on a stovetop, the cooking time is longer but the taste is the same.

Vegetable soup doesn’t have to be boring so when you are preparing a Vegetable soup do a little experimenting.  Try out different herbs, spices, and vegetables.  Add in a few red pepper flakes, make it a spicy vegetable soup so experiment and have fun cooking.

I love the color of this soup  I would say it’s a lovely autumn color, with an earthy tone.  It only took 15 minutes to cook with my Instant Pot so I was able to finally finish one project.

So, go ahead and try out this Instant Pot Vegetable Soup Recipe

Wishing everyone a Happy Thursday!!  Have a great weekend

This instant pot vegetable soup has an earthy tone. Placed in a white bowl, greek olives in the far right and mint placed in the middle of the soup with a dark brown backdrop

Instant Pot Vegetable Soup Recipe

foodzesty
A variety of vegetables combined with fresh and dry herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Instant Pot 6 quart
  • 1 handheld Puree Machine

Ingredients
  

  • 2 potatoes cubed
  • 2 carrots chopped
  • 1 onion
  • 1 garlic clove chopped
  • 200 gr corn cam
  • 150 gr kidney beans can
  • 1 ⅓ ltr vegetable or chicken broth
  • 3 fresh tomatoes
  • 2 bay leaves
  • ½ thyme dry
  • salt
  • pepper
  • olive oil

Instructions
 

  • Press the Saute button on your Instant Pot and add just enough olive oil to cover the bottom of the pot. Add in the chopped vegetables and saute. Stir and cook the vegetables until the vegetables are soft.
    Chopped onion, potatoes and carrots in. slices and cubes.
  • Add the corn, kidney beans, fresh tomatoes, and garlic. Pour in the canned tomatoes and cook for about 5 minutes. Add in the thyme, bay leaves, broth, salt and pepper. Press the HIGH button on your Instant Pot and set it for 15 minutes. Lock the lid.
    All the ingredients are tossed into the Instant Pot
  • Unlock the lid of the Instant Pot and use puree the vegetables for that velvety, smooth texture. Serve hot.
    The soup is ready and added into a white bowl with a white place underneath it.
Keyword Easy, healthy, Instant Pot, Quick recipe

KALI MAS OREXI! 😉

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

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