Vibrant Instant Pot Spring Vegetable Soup
This quick and nourishing soup captures the essence of spring with tender-crisp vegetables in a light, savory broth. Built on a flavorful base of leeks and garlic, it's finished with a bright punch of fresh lemon and herbs. It's a healthy, restorative meal made effortlessly in the Instant Pot.
Equipment
- Instant Pot (6-quart or larger)
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Vegetable peeler
Ingredients
- 1 tablespoon olive oil
- 2 medium leeks, white and light green parts only, cleaned and sliced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 pound small new potatoes, diced into 1/2-inch pieces
- 3 medium carrots, peeled and sliced into thin rounds
- 2 stalks celery, thinly sliced
- 1 bunch asparagus about 1 pound
- 1 cup frozen peas
- ¼ cup mixed fresh dill and parsley, finely chopped
- 1 tablespoon fresh lemon juice, plus more to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Set your Instant Pot to the 'Sauté' function on high. Once hot, add the olive oil. Add the sliced leeks and cook, stirring occasionally, for 4-5 minutes until softened and fragrant.
- Add the minced garlic and cook for another minute until aromatic.
- Pour in about a half-cup of vegetable broth to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom.
- Pour in the remaining vegetable broth. Add the diced potatoes, sliced carrots, and celery. Stir to combine.
- Secure the lid, set the steam release valve to 'Sealing'. Select 'Pressure Cook' (or 'Manual') and set the timer for 2 minutes.
- Once the cooking time is complete, perform a quick release by carefully moving the steam valve to 'Venting'.
- Once the pin drops, open the lid. Immediately stir in the asparagus pieces and frozen peas. The residual heat will cook them perfectly in about a minute.
- Turn off the Instant Pot. Stir in the fresh lemon juice and the chopped dill and parsley. Season generously with salt and pepper. Taste and adjust seasoning as needed before serving.
Notes
For best results, do not skip sautéing the leeks and garlic as this builds a crucial flavor base. The 2-minute pressure cook time is essential for tender-crisp vegetables; do not increase it. The final additions of fresh herbs and lemon juice are vital for the soup's bright, spring flavor. For variations, try adding a can of cannellini beans for extra protein, or a Parmesan rind during pressure cooking for umami depth (remove before serving). You can also swap in other spring vegetables like sugar snap peas or baby spinach (stirred in at the end).