Instant Pot Vegetable Soup Recipe

Carrots: Adds a natural sweetness and vibrant color to the soup.

Celery: Provides a subtle crunch and aromatic flavor.

Potatoes: Adds heartiness and helps to thicken the soup.

Green beans: Contributes a fresh, slightly earthy taste.

Corn kernels: Adds a touch of sweetness and texture.

Vegetable broth: The base of the soup, providing depth and flavor.

Salt: Enhances the overall taste of the soup.

Black pepper: Adds a hint of spice and warmth.

Dried thyme: Infuses the soup with a subtle, herbaceous note.

When preparing the vegetables for the soup, make sure to dice them uniformly. This ensures even cooking and a more visually appealing presentation. Additionally, consider sautéing the carrots, celery, and potatoes in the Instant Pot with a bit of olive oil before adding the broth and other ingredients. This step can enhance the flavor profile of the soup by caramelizing the natural sugars in the vegetables.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a great alternative.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor that complements the soup.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and are equally hearty.

• green beans - Substitute with asparagus: Asparagus offers a similar texture and a slightly different but pleasant flavor.

• corn kernels - Substitute with peas: Peas provide a similar pop of sweetness and color to the soup.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used if you are not strictly vegetarian and want a richer flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal note to the soup.

• Allow the vegetable soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and vegetables will maintain their flavor and texture during this period.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to eat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture of the carrots, celery, and other vegetables.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in short intervals and stirring in between to ensure even heating.
• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Taste and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of black pepper can refresh the flavors after storage.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally, until the soup is hot and steaming.
  3. If the soup is too thick, add a splash of vegetable broth or water to reach the desired consistency.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring each time, until the soup is hot.

• For Instant Pot reheating:

  1. Add the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté function.
  3. Stir occasionally until the soup is heated through.
  4. If the soup is too thick, add a bit of vegetable broth or water to adjust the consistency.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  5. Stir halfway through the reheating process to ensure even heating.

• Instant Pot: A multi-functional electric pressure cooker used to cook the soup quickly and efficiently.

• Cutting board: A flat surface used for chopping and dicing vegetables.

• Chef's knife: A sharp knife used for cutting and dicing the carrots, celery, potatoes, and green beans.

• Measuring cups: Tools used to measure the exact amount of vegetables and broth needed for the recipe.

• Measuring spoons: Tools used to measure the salt, black pepper, and dried thyme accurately.

• Mixing spoon: A spoon used to stir the soup after cooking to ensure all ingredients are well combined.

• Ladle: A deep-bowled spoon used to serve the hot soup into bowls.

Pre-chop vegetables: Dice carrots, celery, potatoes, and green beans ahead of time and store them in the fridge.

Use frozen corn: Save time by using frozen corn kernels instead of fresh.

Batch cook: Make a larger batch of vegetable soup and freeze portions for future meals.

Instant pot settings: Familiarize yourself with your Instant Pot settings to speed up the cooking process.

Pre-measure spices: Measure out salt, black pepper, and dried thyme in advance.