Is Instant Pot soup high or low pressure?

The Soup setting on the Instant Pot operates by using high pressure to create a sealed cooking environment. It brings the contents of the pot to a boil, allowing flavors to infuse and ingredients to become tender.

How do you make vegetable soup less boring?

Some suggestions that I use: 1) add a rind of Parmesan cheese while the soup is bubbling for some additional saltiness . The rind will disintegrate while it simmers, 2) add some diced apple for natural sweetness and texture, 3) add some diced parsnips.

How do you use the soup function on the Instant Pot?

Press the Soup button. It will say Normal, 30 minutes at High Pressure. If you press the Soup button again, you can adjust the mode from Normal to Less or More (this simply changes the cooking time). Normal mode - 30 minutes at High pressure - recommended for soups with meat.

Is soup better in a pressure cooker?

The pressure cooker has no rival when it comes to preparing soup quickly and easily . Not only do pressure cookers speed up cooking time, but they're also energy efficient. With so many different pressure cookers, it can be overwhelming to pick the one that's right for you.

What is the difference between low pressure and high pressure pressure cooker?

At lower pressures, water boils at a lower temperature . That means something simmering away is cooking below 100°C (212°F) and will take longer to cook. At high altitudes, by raising the pressure and boiling point above what happens at sea level, a pressure cooker can really boost the reactions cooking your food.

What is the minimum liquid for a pressure cooker?

When you use a pressure cooker, you need to have enough liquid in the pot for it to come up to pressure and cook the food properly. The rule of liquids in pressure cooking is to always add at least 1 cup of liquid unless the recipe states otherwise. The liquid will help create enough steam to cook the meal. 3.

What not to put in soup?

The Worst Things to Put in Your Soup By Sara Butler. If there's one good thing about fall and winter, it's soup. ... Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ... Juice. ... Turkey Bacon. ... Cheese. ... Croutons.

What can I add to my vegetable soup to give it more flavor?

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What vegetables can you not put in soup?

any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.

How do you make instant soup better?

Garnishing your soup with fresh herbs will bring out the taste of the soup really well. You may go for basil leaves for your bland tomato soup while crushed cilantro would go well with tortilla soup. However, if it's chicken noodle soup then adding chopped thyme would be the tastiest idea.

What pressure do you can soup at?

For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts. At higher altitudes, process at 15 pounds pressure. For dial gauge pressure canners at 0-2000 feet, process at 11 pounds pressure – process 60 minutes for pints and 75 minutes for quarts.

Should I cook soup on low or high?

In many ways, soups benefit from TLC more than any other dish. Their unique flavors require a slower cook time in order to give the varied ingredients time to mingle and meld. As such, you want to avoid cooking the soup over high heat , causing it to boil harshly.

Instant Pot Vegetable Soup - Vegan Recipe (2024)

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If you're in need of a heart and warming meal, especially during the cold winter months, make thisInstant Pot vegetable soup with sweet potatoes and lentils.Because we all need healthy comfort food!

You Must Make This Instant Pot Vegetable Soup ASAP!

Many soup recipes call for flour and tons of meat, but I am in the mood for more hearty, plant-based recipes lately. This one is thick and filling, because lentils are a fabulous source of plant protein. We're talking 9 grams of protein per cup! And in case you aren't obsessed with the ins and outs of nutrition (it's okay, I wasn't into that kind of thing until last year), protein is what keeps you full. (Yes, that's why you are still starving after eating an entire bag of chips.)

Translation: if you want to feel more satisfied after meals, eat foods that are high in protein. And you don't need to be afraid of carbs—whole grains, fruits, and vegetables are key. That really is the magic secret. You're welcome.

The Secret Ingredient for Flavorful and Hearty Vegan Soup!

Drum roll, please...

Sweet potatoes and quality tomato sauce! Yes, friends. It really is that simple. I recommendthis sauceforthis Instant Pot vegetable soup. It's an easy way to use those canned jars in your pantry. Who knew they aren't just for spaghetti? 😉

For more easy recipes using tomato sauce, check out myInstant Pot turkey chili recipe and this cheesy baked pizza dip recipe.

Instant Pot Vegetable Soup Ingredients

1 Tablespoon avocado oil
1 small onion
3 - 4 sweet potatoes, cubed
1 teaspoon salt
½ teaspoon ground pepper
1 Tablespoon dried basil
4 cups vegetable stock
16 ounces tomato sauce (1 jar)
¼ cup white cooking wine
1 cup uncooked lentil beans
2 cups frozen vegetable blend (peas, carrots, corn, beans)
1 cup fresh spinach (optional)

How to Make Instant Pot Vegetable Soup

Step 1: Press "Saute" button on Instant Pot. Add avocado oil. Pour in onions and sweet potatoes. Cook 3-4 minutes until fragrant. Press "Keep Warm/Cancel" button, and stir in salt, pepper, and basil. Pour in vegetable stock, tomato sauce, wine, lentil beans, and frozen veggies.

Step 2: Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.

Step 3: When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.

Step 4: Allow soup to rest for 2-3 minutes. Stir in fresh spinach if desired. Serve while warm with favorite toppings or bread. Enjoy!

Recipe Variations

This recipe has so many options for variations. You can add or omit any vegetables or spices you want. You can also add black, red, or white beans if you desire! I love this recipe for its versatility.

How to Serve Instant Pot Vegetable Soup

This instant pot vegetable soup pairs so well with a sourdough bread, wheat bread, or pita chips. You can also top it with your favorite vegan cheese and/or gluten-free vegan bread crumbs.

How to Store and Reheat

Store your vegetable soup in an airtight container in the fridge for 3 - 4 days. You can also freeze this soup for up to 3 months.

How long should I cook the vegetables?

Using an instant pot makes cooking your vegetables super quick and simple. With this recipe, your vegetables will be totally cooked in 12 minutes.

Can you freeze vegetable soup?

Yes! You can freeze vegetable soup for up to 3 months.

Can I add more vegetables?

Absolutely! You can add or omit any vegetables. Carrots, celery, and kale are a great addition. Let me know below what you added!

Tips for maximizing flavor when cooking in an Instant Pot

The Instant Pot has a great saute function on it where you can brown your onions and garlic to release the flavor. That's my number one tip for getting highly flavorful soup without having to simmer it for hours. I know that's a big complaint for a lot of people who aren't keen on using the pressure cooker, but I promise, it makes a big difference! Don't skimp on getting those bits nice and brown.

To do so, simply press the "Saute" button, and cook your onions in avocado oil. This is the main cooking oil I use because it is a great source of healthy fat for cell health, it's light, and holds high heat well.

Are you ready to dive into this recipe? It only takes 12 minutes to cook in the Instant Pot and you only have one pot to clean! That's called winning at life.

Like this recipe? Try these, too!

Creamy Carrot Soup with Ginger + Coconut Milk (Vegan)

Butternut Squash Soup with Apple (Vegan)

Click the video below to see how to make this Instant Pot vegetable soup in action!

One more thing! If you are wanting more Instant Pot recipes, or need to learn more about how to use your pressure cooker, sign up for my Instant Pot class that teaches you how to confidently and efficiently use your Instant Pot pressure cooker.

Instant Pot Vegetable Soup with Sweet Potatoes and Lentils (Vegan + Gluten-Free)

By: Abbey Rodriguez

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This Instant Pot vegetable soup with sweet potatoes and lentils is sweet, savory, and hearty. Made with wholesome, clean ingredients, this easy soup recipe is vegan and gluten-free.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings: 6 servings

Calories: 214kcal

Ingredients

1 tablespoon avocado oil
1 small onion chopped
3-4 small sweet potatoes cubed
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon dried basil
4 cups vegetable stock
16 oz tomato sauce (1 jar)
¼ cup white cooking wine
1 cup uncooked lentil beans
2 cups frozen vegetable blend peas, carrots, corn, beans
1 cup fresh spinach optional

Instructions

Press "Saute" button on Instant Pot. Add avocado oil. Pour in onions and sweet potatoes. Cook 3-4 minutes until fragrant. Press "Keep Warm/Cancel" button, and stir in salt, pepper, and basil. Pour in vegetable stock, tomato sauce, wine, lentil beans, and frozen veggies.
Lock lid, flip the valve to "Sealing" and set to for 12 minutes on "Manual" high pressure.
When finished and Instant Pot beeps, flip valve to "Venting" and let steam quick release.
Allow soup to rest for 2-3 minutes. Stir in fresh spinach if desired. Serve while warm with favorite toppings or bread. Enjoy!

Notes

The flavor develops more over time, making this an ideal leftover. Store in an airtight container for up to 1 week, or freeze for meal prep.

Nutrition