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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
PRINTPIN RECIPE
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
Calories: 214kcal | Carbohydrates: 35g | Protein: 12g | Fat: 3g | Sodium: 1613mg | Potassium: 833mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1280IU | Vitamin C: 29.5mg | Calcium: 62mg | Iron: 4.9mg