This vegetarian Instant Pot Vegetable Soup comes together in under 30 minutes and is a hearty soup full of flavor, veggies, and farro.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
I know tomorrow is Christmas Eve so many of you are currently knee deep in holiday cookies, last minute gift shopping, and what not. However, I figured I’d go ahead and get this Instant Pot Vegetable soup recipe over to you now so that you have it for after the holidays when you are feeling burned out on sugar and need a few vegetables in your life.
I’m been a little nervous about sharing an instant pot recipe because I realize not all of you own one but it’s become a constant staple in my house over the last 6 months so I felt like it was finally time to share some of the recipes I’ve been making with it. I love using the Instant pot for this soup recipe because the end result is super flavorful without having to cook it on the stove for hours.
How Can I Add Flavor to my vegetable soup?
To add flavor to this vegetable soup, I’ve used Bob’s Red Mill organic farro to give it a little more texture, protein, and heartiness. I wanted to make this recipe suitable for all seasons so I’ve used dried spices and canned fire roasted tomatoes to bulk up the flavor. I also finish the soup with some grated salty cheese (such as vegetarian Parmesan) and red pepper flakes.
Interesting in other Soup recipes? I’ve got you covered with these favorites:
- Pinto Bean Soup with Cornmeal White Cheddar Dumplings
- Slow Cooker Vegetarian Chili with Smoky Brown Sugar & Lime
- Vegetarian Butternut Squash Farro Minestrone soup
- Chickpea Noodle Soup recipe
- Red Bean Chili with Smoky Chili Cashew Queso
- Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon
- Spiced Carrot Soup with Green Tahini Swirl recipe
This vegetarian Instant Pot Vegetable Soup comes together in under 30 minutes and is a hearty soup full of flavor, veggies, and farro.
- 2 Tbsp olive oil
- 3 celery stalks, diced
- 3 medium carrots, chopped
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 2 Tbsp tomato paste
- 4 cups low-sodium vegetable broth
- 1 14 oz can of diced fire roasted tomatoes
- 1 cup frozen peas
- 1 cup Bob's Red Mill farro
- grated Parmesan, to serve
- red pepper flakes, to serve
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Using the sauté function, warm the olive oil in the pressure cooker. Add celery, carrots, onion, and bell pepper and cook for 7-10 minutes, stirring often, or until softened. Add garlic clove and cook for another minute.
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Stir in the oregano, basil, salt, tomato paste, vegetable broth, diced fire roasted tomatoes, peas, and farro, scraping up any brown bits from the bottom of the pot.
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Cover and seal, and make sure the release knob is turned to 'closed'. Turn the pressure cooker setting to 'high' and set it for 6 minutes.
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Once the cycle is complete, turn the seal knob to 'quick release' and let the pressure release before opening up the instant pot.
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Divide the soup between seving bowls and sprinkle with grated cheese and red pepper flakes. Serve warm.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
2 Comments
Owen
Oooh that looks beautiful. Why eat it when you can look at it? 😉
Bozu
Wow that’s awesome, Instant Pot recipes, I love it !!!
Your recipe is fabulous for us who are also vegetarians and we use the Instant Pot a lot, which has become essential at home.
I can’t wait to discover your new recipes at Instant Pot!
I wish you happy holidays, while paying attention to health