Instant Pot Vegetable Soup (No Potato)
Looking for a quick, healthy, and flavorful soup packed with vibrant vegetables? This Instant Pot Vegetable Soup is a nutritious bowl of goodness that skips the potatoes for a lighter yet satisfying meal. With an Asian twist, thanks to lime leaves and lemongrass, this soup is perfect for those who love bold, zesty flavors. Whether you're looking for a comforting dinner or an easy lunch, this recipe is sure to become a staple in your kitchen.
- [wprm-recipe-posted-date]
- [wprm-recipe-comments]
Ingredients
- 1 tbsp Olive Oil
- 1 tsp Ginger grated
- 2 Garlic Cloves minced
- 1 Onion medium-sized, diced (any color)
- 3 Lime Leaves (or zest of 1 lime)
- 1 Lemongrass stalk, crushed (or ½ tsp dried lemongrass)
- 1/2 cup Bell Pepper diced
- 1 cup Mixed Vegetables (carrots, corn, beans, celery, leeks, spring onions, and cabbage)
- 4 cups Water or vegetable broth
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper
- 2 tbsp Cornstarch mixed with 3 tbsp water (cornstarch slurry)
- 2 tbsp Cilantro chopped (or parsley for garnish)
Instructions
Sauté Aromatics
- Set your Instant Pot to the sauté mode. Heat olive oil, then add grated ginger, minced garlic, and diced onions. Sauté until the onions turn translucent and fragrant.
Add Asian Flavors
- Stir in lime leaves, crushed lemongrass, and diced bell peppers. Cook for 1-2 minutes to release their flavors.
Add Vegetables and Liquid
- Add the mixed vegetables, followed by water or vegetable broth. Stir in salt and pepper.
Pressure Cook
- Close the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for 5 minutes. Once done, perform a quick release.
Thicken the Soup
- Switch back to sauté mode. Stir in the cornstarch slurry and let the soup simmer for 2-3 minutes until it thickens slightly.
Garnish and Serve
- Turn off the Instant Pot and garnish the soup with freshly chopped cilantro or parsley. Serve hot and enjoy!