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4.89 from 9 votes

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot vegetable soup, Instant Pot vegetable soup recipe, vegetable soup in the Instant Pot
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup butter
  • 2 medium onions roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
  • 2 medium/large parsnips or carrots peeled and roughly chopped
  • 1 celeriac peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
  • 5-6 cloves of garlic smashed
  • 10 large brussel sprouts ends cut and discarded (you can use more if your sprouts are small)
  • 1/2 medium butternut squash peeled, seeded, and roughly chopped
  • 1 small sweet potato roughly chopped
  • 1 handful kale roughly chopped
  • 2 quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 1/4-1/2 tsp chipotle pepper or cayenne optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!
  • Sea salt/pepper to taste
  • Parsley to garnish optional

Instructions

  • Set the Instant Pot to "Saute," melt the butter in the bottom of the pot, and then add in the onion, carrot, and celeriac with a big pinch of sea salt. Saute the veggies for about 10 minutes stirring occasionally while you chop up the rest of the veggies.
  • Turn off the Saute feature and toss in the rest of the veggies and the bone broth.
  • Put the lid on, close the valve, and press "Soup". Bring the time down to 20 minutes, and it will turn on automatically. Once the pot comes to pressure, the 20 minutes will count down.
  • After the 20 minutes of pressure cooking is done, turn the pot off, and open the valve to let the pressure out. Puree the soup with a handheld blender or in batches in a regular blender. After the soup is pureed you can sea salt and pepper to your taste. Garnish each bowl with parsley if you wish.