Description
This Olena-style Instant Pot vegetable soup is a wholesome, colorful, and quick-cooking recipe packed with fresh veggies and herbs—perfect for healthy eating any night of the week.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 cup green beans, trimmed and cut
1 (15 oz) can diced tomatoes with juice
6 cups vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped kale or spinach
Juice of 1/2 lemon (optional)
Fresh parsley for garnish
Instructions
1. Press “Sauté” on the Instant Pot. Add olive oil and onion and cook for 2–3 minutes.
2. Add garlic, carrots, celery, zucchini, bell pepper, and green beans. Sauté for another 3–4 minutes.
3. Add diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Stir to combine.
4. Close the lid, set valve to Sealing, and cook on High Pressure for 5 minutes.
5. Once done, quick release the pressure carefully.
6. Stir in kale or spinach and lemon juice. Let sit 2–3 minutes to wilt greens.
7. Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
You can use frozen veggies to save prep time.
Add beans or lentils for extra protein and fiber.
Keeps well in the fridge for up to 4 days or freeze for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: olena instant pot vegetable soup, healthy instant pot soup, vegan soup, pressure cooker vegetables