Dairy Free Instant Pot Vegetable Soup

Total time40 min

Prep time15 min

Cook time25 min

This hearty vegetable soup comes together fast thanks to the pressure cooker, turning humble pantry staples into a deeply savory, comforting bowl. Yukon Gold potatoes and carrots go tender in minutes, while the tomato paste sautéed with onion and garlic builds a rich, caramelized base before everything simmers together under pressure. Green beans and corn add pops of color and freshness, and smoked paprika along with thyme and oregano give the broth real depth without any heavy lifting. A quick release means you're ladling up bowls in under half an hour, finished with a scatter of fresh parsley for brightness. It's an easy, satisfying weeknight staple that fits neatly into a dairy free rotation.

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced
¾ lb yukon gold potatoes, cut into ¾-inch cubes
1 can (14.5 oz) diced tomatoes, with juices
4 cups low-sodium vegetable broth
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp tomato paste
1 bay leaf

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2
Add the tomato paste and stir to coat the onion and garlic, cooking for 1 minute until the paste darkens slightly. Press Cancel to turn off Sauté mode.

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