Our Instant Pot vegan vegetable soup is a delicious and easy recipe that gets whipped up in just over 30 minutes. It can be adapted in tons of ways to add-in whatever fresh vegetables and herbs you have at home.
Don’t forget to add a splash of fresh lime juice right before serving to brighten the flavors! Serve it with a bright side salad and slices of warm, fresh bread or bread rolls – vegan, of course!
Dive into more soup recipes with our French onion soup, or our slow cooker taco soup with chicken and beef, or our Instant Pot garden vegetable soup.
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Why You’ll Love this Recipe
- Convenient & quick: Perfect for busy weeknights, the Instant Pot makes this soup fast and easy to prepare.
- Comforting & hearty: It’s a comforting and nourishing meal that is so satisfying, plus it’s packed with wholesome, healthy ingredients.
- Simple to make: The recipe is straightforward and accessible, even on hectic days.
- Faster than stove-top: The Instant Pot reduces cooking time while giving you deep, slow-cooked flavor.
- Customizable: You can adjust the ingredients to suit your taste or dietary needs, which is super helpful.
- Vegan-friendly: Ideal if you are following a vegan diet or looking for a light, plant-based meal.
- Versatile: This soup will quickly become a staple in your cooking rotation.
Ingredient and Substitution Notes
Round up these basics to make your vegan vegetable soup recipe:
- Extra virgin olive oil: If you prefer a different oil, avocado or coconut oil can be used instead.
- Celery: Celery is essential for adding crunch and an aromatic base to the soup. If you don’t have celery, go for fennel or a small amount of celery seed.
- Carrots: If you prefer, you can substitute them with sweet potatoes or parsnips.
- Red onion: The red onion adds a mild sweetness to the soup. Yellow onion works just as well if that's what you have. We recommend avoiding using white onions as they have a sharper taste.
- Garlic powder: This adds a subtle garlic flavor. You can substitute about 3 minced garlic cloves if you prefer fresh garlic.
- Chili powder: Chili powder adds a gentle spice and warmth to the soup. You can also reduce the chili powder or substitute it with smoked paprika for a smoky undertone.
- Vegetable broth: Choose a high-quality vegetable broth – either store-bought or homemade.
- Red potatoes: Red potatoes are perfect in this soup because they hold their shape well while adding a creamy texture. You can swap them with other waxy potatoes like Yukon Gold or fingerling potatoes.
- Bay leaves: You can replace bay leaves with fresh thyme sprigs or even a rosemary sprig. Don’t forget to take out any whole, woody herbs before dishing up.
- Cherry or grape tomatoes: If fresh tomatoes are unavailable, you can use canned diced tomatoes or sun-dried tomatoes.
- Baby kale: You can substitute it with spinach, Swiss chard, or even collard greens. Each of these will taste different but still be delicious.
- Fresh lime juice: Lime juice adds a bright, zesty finish to the soup. If you don’t have limes, lemon juice is a great alternative.
Variations of this Instant Pot Vegan Vegetable Soup
From spicy to creamy, there’s so much you can do with this recipe:
- Spicy variation: If you love a bit of heat, add a diced jalapeño or a teaspoon of red pepper flakes. You could even add a spoonful of your favorite hot sauce!
- Protein boost: To make this soup more filling, add cooked quinoa, lentils, or chickpeas.
- Creamy version: For a creamier texture, stir in a can of coconut milk or blended cashews at the end of cooking. We love this creamy version.
- Herb-loaded: Feel free to play around with fresh herbs. Add a few sprigs of thyme, rosemary, or sage.
- Root vegetable soup: If you prefer root vegetables, swap in parsnips, turnips, or rutabaga in place of some or all of the red potatoes.
Top Tips
These are our go-to steps for great results:
- Don’t skip the natural release: Let the Instant Pot release naturally for about 10 minutes after cooking. This will let the flavors meld together and make the soup taste even more delicious.
- Chop uniformly: Make sure your vegetables are chopped into uniform pieces so they cook evenly. This will prevent some vegetables from being undercooked while others turn soft – yikes!
- Add kale at the end: Kale can become tough and chewy if cooked too long. Because of this, it’s a good idea to add it toward the end of the cooking process.
- Sauté the veggies: If you have a few extra minutes, sauté the onion, carrots, and celery with the olive oil before adding the broth. This step will help to bring out the natural sweetness in the vegetables and deepen the flavor.
Storage Notes
This soup will keep in the refrigerator for up to 4-5 days. Let it cool completely before storing it in an airtight container. It keeps a little longer in glass rather than plastic – mason jars work really well.
Freezing
To freeze the soup, cool it and then pop it into freezer-friendly containers.
If you plan to freeze a large batch, go ahead and portion it out into individual servings for easier defrosting. The soup will last for up to 3 months in the freezer.
When you're ready to eat it, thaw it overnight in the refrigerator or reheat it directly from frozen on the stovetop or in the microwave.
Reheating
Reheat the soup over low heat on the stove or in the microwave until heated through.
If the soup has thickened during storage, add a little vegetable broth or water to get the consistency you’re after.
FAQ
Yes! You can easily make this soup on the stovetop. Simply sauté the vegetables in a pot, add the broth and potatoes, and simmer until the vegetables are tender (about 25-30 minutes). Then, add the kale and lime juice at the end.
Absolutely! Feel free to swap out vegetables based on what's in season or what you have on hand. Zucchini, bell peppers, or parsnips are great additions or substitutes.
Yes! If you love spice, add diced jalapeños, red pepper flakes, or a dash of hot sauce to kick up the heat. Adjust the chili powder to your preferred level of spice as well.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot vegan vegetable soup:
Instant Pot Vegan Vegetable Soup
Equipment
Ingredients
- 1 T. extra virgin olive oil
- 4 large stalks celery chopped
- 4 large carrots sliced
- 1 medium red onion chopped
- 1 t. garlic powder
- 1 t. chili powder
- Sea salt & black pepper to taste
- 6 cups vegetable broth preferably organic
- 1 lb. red potatoes quartered
- 2 whole bay leaves
- 1 pint cherry or grape tomatoes chopped
- 2 c. baby kale roughly chopped
- 2 T. fresh lime juice
Instructions
- Add olive oil to Instant Pot and select the “Sauté” function. Add garlic, celery, carrots, red onion, garlic powder, and chili powder. Season with salt and black pepper, to taste, and stir to combine.
- Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes. Add broth and stir to combine, scrapping any brown bits off the bottom of the pot in the process. Turn the unit off.
- Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Remove lid and discard the bay leaves. Stir in baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately. Enjoy!
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