Instant Pot Vegan Soup Recipe : Step By Step Guide

In the world of cooking, nothing beats the convenience and versatility of an Instant Pot. Whether you’re a busy professional, a health-conscious individual, or simply someone who loves to cook, the Instant Pot makes meal prep incredibly simple, fast, and flavorful. And when it comes to vegan soups, the Instant Pot is a game-changer-making it possible to create rich, hearty, and satisfying meals with minimal effort.

This Instant Pot vegan soup recipe is not only delicious but also packed with nutritious ingredients, all in one bowl. It’s the kind of dish that’s perfect for those chilly days, when you crave something warm and comforting. The beauty of this recipe lies in its flexibility, allowing you to customize it to your preferences while sticking to vegan and plant-based ingredients.

So, whether you’re an experienced cook or a newbie in the kitchen, get ready to dive into a recipe that will leave you feeling full, satisfied, and eager to make it again!

Instant Pot Vegan Soup Recipe

This Instant Pot vegan soup is a one-pot wonder! Packed with veggies, legumes, and spices, it offers a perfect balance of nutrition and taste. The Instant Pot not only locks in flavors but also significantly reduces cooking time, making this a simple yet robust meal option.

Ingredients Needed

1 tablespoon olive oil – for sautéing the veggies and giving them a rich base flavor.
1 medium onion, chopped – adds sweetness and depth to the soup base.
2 cloves garlic, minced – garlic provides a pungent, aromatic flavor that pairs wonderfully with all the other ingredients.
1 large carrot, diced – carrots bring a slight sweetness and vibrant color.
2 celery stalks, chopped – a classic soup ingredient that gives a subtle earthiness.
1 medium potato, peeled and diced – the potato acts as a hearty, creamy base and adds richness to the soup.
1 cup dried lentils (green or brown) – a great source of protein and fiber; they’ll cook to tender perfection in the Instant Pot.
1 can (15 oz) diced tomatoes – tomatoes bring acidity and balance, complementing the earthy flavors of the legumes and root vegetables.
1 teaspoon dried thyme – thyme offers an herbaceous, slightly woody flavor that enhances the soup’s complexity.
1 teaspoon dried oregano – oregano gives the soup a Mediterranean touch, with its fragrant, warm flavors.
1 teaspoon smoked paprika – adds a subtle smokiness and depth to the soup.
4 cups vegetable broth – serves as the base liquid for the soup, providing savory, rich flavors.
1 bay leaf – enhances the overall flavor with a subtle, aromatic complexity.
Salt and pepper to taste – seasoning is essential to balance out the flavors.
1 cup spinach or kale (optional) – for extra greens, vitamins, and texture.

Cooking Instructions

Sauté The Vegetables

Set your Instant Pot to the "Sauté" function and add the olive oil. Once heated, toss in the chopped onion, minced garlic, diced carrot, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent.
Add The Potatoes And Spices

Once the vegetables are sautéed, add the diced potatoes, thyme, oregano, and smoked paprika to the pot. Stir well to combine and allow the spices to bloom for another 1-2 minutes.
Add The Lentils, Tomatoes, And Broth

Pour in the dried lentils, canned diced tomatoes (with their juices), and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot to incorporate those flavors.
Pressure Cook

Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing”. Set the Instant Pot to high pressure for 20 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully switching the valve to ’Venting’ to release any remaining steam.
Finish The Soup

After the pressure has been released, open the lid and give the soup a good stir. Add salt and pepper to taste. If you’re adding spinach or kale, stir it in now and let the heat of the soup wilt the greens. You can also adjust the consistency by adding a bit more broth if you prefer a thinner soup.
Serve And Enjoy

Ladle the soup into bowls, sprinkle with fresh herbs or a squeeze of lemon for extra brightness, and enjoy your hearty, satisfying Instant Pot vegan soup!

Ingredient Insights

Lentils: These tiny powerhouses are packed with plant-based protein, fiber, and essential minerals like iron. They cook quickly in the Instant Pot, making them a great addition to soups and stews. Plus, they’re versatile enough to take on the flavor of whatever spices and herbs you use.
Vegetable Broth: Opting for a rich vegetable broth instead of water adds so much more flavor to the soup. A good vegetable broth enhances the overall taste, especially in plant-based recipes where every ingredient needs to shine on its own.
Smoked Paprika: This spice is a wonderful way to infuse depth and complexity into the soup without any added heat. It’s a smoky, slightly sweet seasoning that complements the heartiness of the lentils and the sweetness of the carrots and potatoes.
Spinach or Kale: Both greens are nutrient-dense, loaded with vitamins like vitamin K, A, and C, along with fiber and antioxidants. Kale has a more robust flavor and a chewy texture, while spinach wilts down very easily and blends into the soup.

Expert Tips

Soaking Lentils: While lentils don’t require soaking like beans, if you want them to cook faster, you can soak them for a few hours before cooking. This step isn’t necessary with the Instant Pot, but it can cut down on cooking time even more.
Layering Flavors: When sautéing your vegetables, let them cook until they begin to brown and caramelize slightly. This enhances the depth of flavor and gives your soup a richer taste.
Consistency Adjustments: If you prefer a creamier soup, consider blending a portion of the soup with an immersion blender or regular blender after cooking. This will give the soup a smoother texture while still maintaining some hearty chunks.
Seasoning to Taste: Always taste your soup before serving. Depending on your vegetable broth, you may need to add more salt, pepper, or even a splash of lemon juice to brighten it up.

Recipe Variations

Add a Protein Punch: If you want a heartier soup, toss in some cubed tofu, tempeh, or chickpeas for extra protein. You can also add a scoop of cooked quinoa or barley for added texture.
Spicy Kick: For those who like a bit of heat, add a pinch of cayenne pepper or a diced jalapeño when sautéing the vegetables. You could even drizzle some hot sauce on top when serving.
Creamy Version: For a creamy, velvety soup, stir in a splash of coconut milk, cashew cream, or a spoonful of nutritional yeast for a cheesy, creamy finish.
Herb Variations: Instead of thyme and oregano, experiment with herbs like rosemary, basil, or a pinch of curry powder for a completely different flavor profile.

Final Words

The beauty of this Instant Pot vegan soup lies in its simplicity. By using just a handful of wholesome ingredients, you can create a rich, satisfying, and nutritious meal that is perfect for any time of the year. It’s an easy way to get a dose of protein, fiber, and veggies, all in one bowl, and it can be adapted to suit various dietary needs and preferences.

Whether you’re a busy professional looking for a quick dinner or a home cook wanting to try something new, this recipe has you covered. It’s comforting, delicious, and a great way to nourish your body with wholesome ingredients.

FAQs

What Are The Basic Ingredients For An Instant Pot Vegan Soup?

The basic ingredients for an instant pot vegan soup typically include vegetables like carrots, onions, and celery, beans or lentils for protein, vegetable broth, spices such as garlic, cumin, and paprika, and optional additions like tomatoes, greens, or potatoes.

Can I Use Dried Beans In An Instant Pot Vegan Soup Recipe?

Yes, you can use dried beans in an instant pot vegan soup recipe. However, you will need to soak them beforehand or cook them for a longer period to ensure they become tender. The Instant Pot can speed up the process significantly, but unsoaked beans may still require a longer cook time compared to canned beans.

How Long Does It Take To Cook Vegan Soup In The Instant Pot?

The cooking time for vegan soup in an Instant Pot generally ranges from 15 to 30 minutes, depending on the ingredients. For instance, soups with beans or lentils might need 25 minutes, while simpler vegetable-based soups may be done in 10-15 minutes. Always allow time for pressure release after cooking.

Do I Need To Sauté Vegetables Before Making Vegan Soup In The Instant Pot?

Sautéing vegetables before pressure cooking is optional, but it enhances the flavor of the soup by allowing the vegetables to caramelize. You can use the sauté function on the Instant Pot to cook onions, garlic, and other vegetables in oil or broth for a few minutes before adding the rest of the ingredients.

Can I Make A Creamy Vegan Soup In The Instant Pot?

Yes, you can make creamy vegan soups in the Instant Pot by adding cashews, coconut milk, or plant-based cream to the soup after it has finished cooking. You can also blend part of the soup with an immersion blender or transfer it to a regular blender for a smooth, creamy texture.

How Do I Adjust The Seasoning In My Instant Pot Vegan Soup?

To adjust the seasoning in your Instant Pot vegan soup, taste the soup once it’s done cooking, and then add salt, pepper, or additional spices as needed. If you find the soup too thick, you can thin it out with extra broth or water. Herbs like thyme, oregano, or bay leaves can also be added for more flavor.

Can I Add Noodles Or Pasta To An Instant Pot Vegan Soup?

Yes, you can add noodles or pasta to your vegan soup. However, keep in mind that pasta can become soft and overcooked if added too early. It’s best to add the pasta in the last few minutes of cooking or after pressure cooking, using the sauté function to cook them separately.

Can I Freeze Leftover Vegan Soup Made In The Instant Pot?

Yes, leftover vegan soup made in the Instant Pot can be frozen. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. When ready to eat, you can reheat the soup on the stovetop or in the microwave. Some ingredients, like potatoes or leafy greens, may change texture slightly after freezing.

What Are Some Common Variations Of Vegan Soup Recipes For The Instant Pot?

Common variations of vegan soup recipes for the Instant Pot include lentil soup, tomato basil soup, butternut squash soup, minestrone, sweet potato and black bean soup, and split pea soup. You can customize these recipes by adjusting the vegetables, spices, or legumes based on your preferences.

What Is The Best Type Of Broth To Use In An Instant Pot Vegan Soup Recipe?

The best type of broth for a vegan soup in the Instant Pot is vegetable broth. You can use store-bought or homemade vegetable broth, depending on your preference. For a richer flavor, you can also use mushroom broth, miso broth, or a combination of vegetable broth and water.