No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!
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Cooking is a relaxing, stress reliever of mine. So cooking stovetop is a labor of love to me, and I really don’t mind it!
But as our schedules started getting more packed this spring, and the weather begged us to be outside more and more, my focus turned to figuring out this convenient Instant Pot cooking so we could still eat nourishing meals without so much kitchen time.
My toddler especially has become fond of my Instant Pot veggie soups. She has been teething 2 year molars this spring and raw veggies are tough to get her to enjoy. It is pretty typical at this age (from my experience at least), so I don’t sweat it, and get the veggies down in more cooked form until my toddlers can manage chewing raw veg better.
It makes for a great way to getting nourishing bone broth in (which, by the way, you can make quick in the Instant Pot too!)
Spring is a time for fresh, detoxing greens and mineral rich roots. Our spring tends to linger around where I live so gathering fresh local spring veggies is pretty easy even into June. It is nice to use the entire vegetable – including the green tops that so often people toss away!
The veggies I used in the recipe here only scratch the surface of the possibilities! Change things up as much as you want. I always try to be sure to have some “sweeter” veggies such as carrots, golden beets, peas, potatoes, and even radishes (they are spicy when raw but when they are cooked they are soft and sweet like a potato) to offset any bitter greens.
The best part just might be how “one pot” this whole soup is. Toss all the veggies in and after it pressure cooks, just puree right in the Instant Pot with an immersion blender!
This recipe is super forgiving – I haven’t made it the same way twice because there are so many great spring veggies to try! Here is a list of great in season spring veggies to use in your spring soup!
- Beets or golden beets (I have used golden beets and the color is beautiful!)
- Spring greens such as nettles, baby spinach, chard, and green tops from radishes and/or beets
- Garlic Scapes
- Green Onions
- New potatoes
Don’t forget this soup is great for all ages!
Soup purees are a great way to introduce veggies to babies ready for solids. Just serve on a spoon, in a mug with a small straw, or let them drink it right out of an open cup! And since this soup freezes so great, it makes the perfect pull out thermos soup for school lunches!
- 2 quarts bone broth
- 1 medium onion, peeled and quartered
- 1 head of garlic (peel the cloves but you can leave them whole!)
- ½ lb spring greens such as nettles, baby spinach, radish greens, beet greens (about 5ish cups)
- 5-6 small/medium carrots, tops removed
- 1 bunch radishes (about 10 or so radishes. If your radishes are small you can use more. You can leave the tops right on!)
- 1 bunch asparagus, tough ends discarded
- 1 medium leek (Discard the green top and slice length-wise to wash out the sand from the insides - no need to chop further!)
- Sea salt/pepper to taste
- Optional raw cream or whole sour cream, and fresh chopped chives to garnish
- Everything but the salt, pepper, and garnishes into the Instant Pot, put the lid on, and close the valve.
- Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
- When the Instant Pot is done cooking the soup, release the valve to let the pressure out, remove the lid, and use an immersion blender (or pour the cooked soup into a regular blender) to puree the soup until smooth. Add sea salt and pepper to your taste.
- Garnish each bowl with raw cream or sour cream, and freshly chopped chives.
For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!
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