When the weather turns cool, this hearty, vegan Instant Pot Garden Vegetable Soup is one of my favorite ways to warm up my insides.

This flexible “clean out the refrigerator” vegan soup recipe can be adapted in countless ways to include whatever fresh vegetables and herbs you happen to have on hand.

Tip: Tougher herbs, such as rosemary and thyme, can be added prior to cooking, while more tender options, such as basil and parsley, should be stirred in when the arugula is added. (Discard the woody stems for the tougher herbs before serving).

Hearty Vegan Instant Pot Garden Vegetable Soup

Prep time: 20 minutes

Active cook time: 7-8 minutes (+ time to come to pressure)
Natural Release: 10 minutes

Serves: 4-6

Ingredients:

1 T. extra virgin olive oil
3-4 cloves garlic, minced
4 large stalks celery, chopped
4 large carrots, sliced
2 cups sliced mushrooms of choice
1 medium red onion, chopped
¼ t. crushed red pepper flakes
Sea salt & black pepper, to taste
6 cups vegetable broth, preferably organic
1 lb. red potatoes, quartered
2 whole bay leaves
1-pint cherry or grape tomatoes, chopped
2 cups fresh arugula
2 T. fresh lime juice
Vegan Parmesan cheese, freshly shaved or grated

Directions:

Add olive oil to Instant Pot® and select the “Sauté” function.

Add garlic, celery, carrots, red onion, mushrooms, and crushed red pepper flakes.

Season with salt and black pepper, to taste, and stir to combine.

Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes.

Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process.

Turn the unit off.

Add potatoes, bay leaves, and chopped tomatoes to the pot.

Add lid and lock into place.

Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Remove lid and discard the bay leaves.

Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired.

Stir to combine.

Serve immediately topped with freshly shaved or grated vegan Parmesan cheese, if desired.

Eat up and enjoy!

What are your favorite ingredients to include in your vegan vegetable soups?

Share your thoughts and comments with us.

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