Easy Instant Pot Vegetable Soup with Mushrooms and Potatoes
You won't be asking, "Where's the beef?" with this hearty, Easy Instant Pot Vegetable Soup. The mushrooms give a meaty bite, the potatoes a stick-to-your-ribs fill, and the high-pressure cooking does a beautiful job of harmoniously melding all the flavors together. It's a yummy, meatless, vegetarian dish.
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Soup's On
Let's take a little detour from traditional Cajun cuisine and cook up a bowl of satisfying, hot, vegetable soup in the Instant Pot.
This dish fills the tummy with every healthful bite, and the Instant Pot makes it oh-so-easy! But, if you have a hankering for a Cajun soup, you can visit my Maw maw Greene's recipe, Vegetable Beef Soup, "La Soup a' Marie". Full recipe instructions are provided for preparing on the stove top or in the Instant Pot.
Looking for another Louisiana recipe for the Instant Pot? Va Vite Cajun Red Beans And Rice Recipe, Quick And Easy, perfect for a busy day at home. Va Vite means go quickly in Cajun French. You make them quickly, and they go quickly from the pot onto the plate and into the belly. Yum!
Now for the Veggie soup!
Ingredients
- Olive oil - this healthy oil cooks the onions and celery until they're soft and tender.
- Onion - caramelizing the onion as it cooks adds a slight sweetness.
- Celery - the unique flavor brings earthiness and fiber, making it a great base.
- Fire-roasted tomatoes - you'll find a sweet, smoky depth of flavor from these tomatoes, a highlight in this broth.
- Frozen mixed vegetables - I use the bag with green beans, peas, carrots, and corn.
- White mushrooms - these give a hearty, meaty bite to the veggie soup.
- Cabbage - this vegetable adds bulk, making the dish more filling, and its mild sweetness intensifies as it cooks.
- Red potatoes - slightly lower in carbs than russet potatoes, and firmer, holding together better when cooked. That's why russets make creamier mashed potatoes.
- Vegetable broth - we're keeping this soup a pure vegetable dish instead of using meat broths. You'll experience a lighter version in your recipes when using vegetable broth, but I won't use it in my gumbo. No, no! It will alter the taste, so stick to chicken broth instead for gumbo.
- Water - thins the flavorful broth to achieve the right consistency for the soup.
- Dried Italian seasoning - a perfect blend of earthy flavors, including basil, oregano, rosemary, thyme, marjoram, and parsley, to accentuate the flavors of these ingredients.
- Salt - eliminates any blandness and enhances the taste of the produce listed above.
- Black pepper - in my opinion, this pungent, spicy seasoning is the perfect complement to soup.
- Dried bay leaf - this is optional, but I use it often. It adds a depth of flavor and enhances most soup and stew recipes.
Refer to the precise amounts of ingredients listed in the recipe card below.
INSTRUCTIONS
Instant Pot
The fresh ingredients come together in the nifty pressure cooker with these simple steps.
- Turn on the Instant Pot to the sauté function.
- Pour in the oil and cook the diced onion and celery for 5 minutes, stirring often. You may want to use a wooden spoon to stir, avoiding scratches on the pot.
- Turn the pressure cooker off and add the remaining ingredients, stirring them together.
- Secure the lid on the pot and place the steam release handle on the seal setting. Then, press the manual button and set the cooking time to 20 minutes at high pressure. Cook until the timer goes off.
- Allow the pressure to release naturally or manually by placing the pressure release valve in the venting position for a quick release. However, wait at least 10 minutes for the pot to rest after cooking is complete before doing so. Be aware that the hot steam will spew from this vent.
- Keep the pot covered and set on the warm setting, and serve when ready for a steamy bowl of soup.
The electric pressure cooker does the work by beautifully cooking the ingredients together in no time, yielding a low-calorie, satisfying meal. No guilt and no sweat! What could be better?
HINT: The cooking time below adds 15 minutes more to the Instant Pot recipe, allowing for the building up and releasing of the remaining pressure.
Stovetop Instructions
- Sauté onion and celery in a large soup pot.
- Add the remaining ingredients and stir together.
- Cook, covered on low heat for at least an hour or until the vegetables are tender.
- Add more water a little at a time if the soup is too thick.
Top Tip
Not a fan of cabbage? Swap it out with cubed zucchini and/or squash, or seasonal vegetables. Make it your own way with your favorite canned or fresh vegetables!
Serving Suggestion
- Serve garnished with fresh parsley, a side salad, and crusty bread for a complete meal.
- Pack this soup up easily in a sealed Instant Pot and take it to a potluck, tailgate, or bonfire event, serving it with cheese and crackers.
- Serve this light and flavorful soup as a first course before the main course at your next dinner party.
Storage
- Store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. Defrost overnight in the fridge or at room temperature until partially or fully melted, then warm in a pot on the stovetop until hot.
- Store in airtight containers for small individual meals in the refrigerator for up to three days or in the freezer for up to three months.
Related
Looking for more Instant Pot recipes? Here are some delicious and convenient ideas.
Pairing
These breads go well wth the Instant Pot Vegetable Soup recipe.
📖 Recipe
Instant Pot Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Description
A deliciously healthy vegetable soup made easily in the Instant Pot.
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onions
- ¼ cup chopped celery
- 14.5-ounce can of fire-roasted tomatoes
- 12 ounces frozen mixed vegetables
- 6 ounces white mushrooms, cleaned and sliced
- 3 cups cabbage, chopped
- 3 cups red potatoes, peeled or unpeeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1.5 teaspoons salt
- .25 to .5 teaspoon black pepper
- 2 dried bay leaves, optional
Instructions
Instant Pot
- Turn on the Instant Pot to the sauté function.
- Pour in the oil and cook the diced onion and celery for 5 minutes; you may want to stir with a wooden spoon, not to scratch the pot.
- Turn the pot off and add the remaining ingredients, stirring them together.
- Secure the lid on the pot and place the steam release handle on the seal setting. Then, press the manual button and set the cooking time to 20 minutes at high pressure.
- Allow pressure to release naturally, or do it manually by placing the pressure release valve in the venting position. However, wait at least 10 minutes after cooking is complete before doing so. Be aware that the hot steam will spew from this vent.
Stovetop
- Sauté onion and celery in oil in a large soup pot.
- Stir in the remaining ingredients.
- Cook covered on low heat for at least an hour or until the vegetables are tender.
- Add more water, a little at a time, if the soup is too thick.
Notes
- The cook time below adds 15 minutes more to the Instant Pot recipe, allowing for the building up and releasing pressure.
- Swap out cabbage for cubed squash, zucchini, or any one of your favorite veggies.
- Stir in a little heavy whipping cream after cooking for a creamy, full-flavored soup.
- Add your favorite Cajun seasoning for a boost of great flavor.
- Keep the pot covered and set on the warm setting, and serve when ready for a steamy bowl of soup.
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"How we lead ourselves in life impacts how we lead those around us."
Michael Hyatt
