Instant Pot Creamy Vegetable Soup
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Creamy Instant Pot Vegetable Soup made with loads of vegetables is healthy and gluten-free. The soup has the richness of Parmesan Cheese and is really filling.
Made with an array of colorful vegetables, a bowl full of this Homemade Creamy Instant Pot Vegetable Soup is going to keep you warm on cold winter days. I have not used any flour or cornstarch to thicken the soup. It is partly thickened with cooked vegetables.
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For extra richness, I have added heavy cream and parmesan cheese. You can pretty much adjust the amount of Cheese for low calorie and healthier version.
I have made this soup in my Instant Pot to speed up the process but you can easily make it on the stovetop. I am going to share both the versions below in the recipe. In either way, you can serve this delicious Creamy Vegetable Soup for dinner in under 30 minutes.
Ingredients For Vegetable Soup
This Soup is a great way to include veggies in your meal. Especially for kids, who is a fussy eater. They can’t tell no to the creamy delicious broth. I would top it with little more cheese while giving it to the kids and lure them to it 😉
It is a great soup to use up any leftover veggies. You can add any of your favorite veggies to it. I have used carrots, broccoli, cauliflower, peas, and potatoes here. You can use corn, mushroom, zucchini, etc too.
Instant Pot Vegetable Soup Recipe
Dunk a crusty bread into this Creamy Vegetable soup and I am telling you it is a real bliss. This Healthy Vegetable soup doesn’t have any flour or thickening agent. It is naturally gluten-free. Cauliflower, broccoli, and potatoes once cooked, helps to thicken the soup.
You can adjust the amount of cream and cheese to be added if you are counting your calories.
More Instant Pot Soup Recipes…
Instant Pot Sausage Tortellini Soup
Creamy Instant Pot Vegetable Soup
Ingredients
- 2 Teaspoon Olive Oil
- 1 Teaspoon Butter (optional)
- 1 medium Onion Chopped
- 1 Tablespoon Garlic Minced
- ½ Cup Celery Chopped
- 1 large Potatoes Cubed (about 1 cup)
- 2 Cups Cauliflower Florets (Heaping Cup)
- 1 small Brocolli
- 1 Medium Carrot
- ½ Cup Frozen Peas
- 2 Teaspoon Italian Seasoning
- ½ Teaspoon Chili Flakes
- Salt and Pepper
- 1.5 Cups Vegetable Stock Or Chicken Stock
- ½ Cup Heavy Cream
- ½ Cup Parmesan Cheese
Instructions
- Switch on the Instant Pot and set to Saute mode.
- Add oil and butter. Once warm, stir in the chopped onion, minced garlic, and celery. Saute for 1 minute.
- Add cauliflower, carrot, and potato. Saute for a minute.
- Add Bell pepper, Broccoli and peas, followed by the seasoning, Chili flakes, salt and pepper.
- Pour in the stock. Mix everything well.
- Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 5 minutes. Then let the pressure release naturally for 5 minutes, followed by manual pressure release.
- Stir in Heavy cream and Parmesan cheese. Mix until the cheese has melted and mixed well ( Don't overmix else the veggies will become really mushy).
- Serve hot with more parmesan cheese sprinkled on top, along with a crusty piece of bread.
If I double this recipe do I have to add cooking time in the instant pot too or just keep it the same?
Hi Heather. The timer in Instantpot starts once it comes to full pressure. With double the recipe measurements, it will take longer to come to full pressure, but the timer need not change. No changes in cooking time are to be set in the Instant pot. Make sure to use a 6-quartz or bigger capacity.
Hi,
You were going to put instructions for cooking this soup on the stove top. I don’t have an instant pot. Thank you.
Margaret
This is the most amazing tasting vegetable soup. Everytime I make this the whole family raves about it!!
Can I use finely grated parmesan?
yes, you can.
This recipe is slightly confusing. Nowhere in the ingredients does it mention “bell pepper” but number 3 of the directions tells you to add Bell pepper. Celery is mentioned in the ingredients, but not in the directions. Also, how should the carrot be prepared? Chopped? Diced? Sliced? That would be helpful. I am making this now so I have no comments on taste.
Nice recipe. I used my own homemade veggie stock…using what else my “Instant Pot!!!!” (how did I ever live without this gadget?!!) I adapted your lovely recipe to what I had in my cupboard. Broccoli instead of Cauliflower. Corn instead of Peas. And I changed up my spice profile because of the semi-soft Cheese I had on hand. I know Italian Spices would have been perfect as well. But I added Herbs de Provence and just a bit more Thyme. Bay Leaf and a smidgeon of Nutmeg. Thank you for this recipe. I really didn’t want to “cream” my soup using a blender. But finding a recipe that didn’t consist of blending was a bit difficult. I wanted to see bright colors in my bowl – not a generic mush of color. Not that I don’t like that sometimes…but your recipe got me the color and the texture I was looking for. I also undercooked by 4 minutes and did a natural release after 8 minutes because I decided to freeze most of this recipe. I make portions I can just pull out of the freezer. But taking it from freezer to microwave can be hard on the the veggies. I usually microwave each portion for about 8 minutes to ten minutes. The veggies hold up a bit better for that longer microwave time if they are just a teeny bit undercooked.. But your wonderful recipe works perfectly just as is if you want a wonderful flavorful meal as pretty as a garden bouquet of veggies! Nom, nom!! Thank you.