Delightful Instant Pot Summer Vegetable Soup Recipe

The sun is shining, and the garden is bursting with vibrant colors as fresh vegetables are in full bloom. Imagine a bowl of instant pot summer vegetable soup, steaming and aromatic, offering a perfect blend of flavors that dance on your taste buds. It’s like a summer fairytale in a bowl, where every spoonful whispers, “You’ve made excellent life choices today.” For more inspiration, check out this cozy cabbage soup recipe recipe.

This delightful dish doesn’t just make your taste buds sing; it also takes you on a nostalgic journey back to those lazy summer afternoons spent with family and friends. The kind of days when laughter fills the air, and the aroma of freshly cooked meals wafts from the kitchen. So grab your instant pot, roll up those sleeves, and prepare for an explosion of flavor that promises to brighten any day!

Ingredients for instant pot summer vegetable soup

Here’s what you’ll need to make this delicious dish:

• Fresh Zucchini: Slice thinly for a tender texture that absorbs flavor beautifully.
• Carrots: Use bright orange carrots for sweetness; they add color and crunch.
• Bell Peppers: A mix of red, yellow, and green offers sweetness and vibrancy.
• Fresh Tomatoes: Juicy tomatoes provide rich flavor; consider vine-ripened for best results.
• Vegetable Broth: Use low-sodium broth to control saltiness while enhancing flavor.
• Onion: Diced onion adds depth; sauté until translucent for maximum sweetness.
• Garlic: Fresh minced garlic brings aromatic goodness; go ahead and add more if you’re feeling spicy!
• Dried Herbs: A mix of basil, thyme, and oregano elevates the flavors to another level.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make instant pot summer vegetable soup

Follow these simple steps to prepare this delicious dish:

Step 1: Prep Your Veggies

Start by washing all your fresh vegetables thoroughly. Dice the zucchini, chop the carrots into small rounds, slice the bell peppers into strips, and dice those juicy tomatoes. Don’t forget to chop your onion and mince the garlic because we want every bit of flavor here!

Step 2: Sauté Aromatics

Plug in your instant pot and set it to sauté mode. Add a splash of olive oil (about two tablespoons) and let it heat up. Toss in the diced onion and minced garlic. Sauté them until they become fragrant around two minutes should do it! You’re creating magic here.

Step 3: Add Vegetables

Once those onions are translucent and you can smell them from across the room (seriously), throw in all your chopped veggies zucchini, carrots, bell peppers, and tomatoes. Give everything a good stir so they mingle together like old pals at a reunion.

Step 4: Pour in Broth

Now it’s time to add about four cups of vegetable broth into your veggie medley. Sprinkle in your dried herbs—basil, thyme, oregano and season with salt and pepper to taste. Stir everything well because we want every ingredient coated with that savory goodness.

Step 5: Quick Pressure Cook

Seal your instant pot lid tightly (make sure it’s locked!). Set it to cook on high pressure for just five minutes—yes only five! Because who has time for long cooking times when you have soup waiting?

Step 6: Release Pressure & Serve

Once cooking is done, carefully quick-release the pressure (watch out for steam!), then open that lid to reveal pure bliss. Give your soup one final stir before ladling it into bowls.

Transfer to plates and top with fresh herbs or a sprinkle of grated cheese if you’re feeling fancy! Enjoy every bite as you bask in its summery glory while pretending you’re lounging by a pool somewhere exotic.

Now you have a delightful instant pot summer vegetable soup that not only warms the soul but also brings joy during hot summer days or chilly evenings alike! Each spoonful takes you on an adventure through gardens bursting with freshness perfectly delicious!

Perfecting the Cooking Process

Begin by sautéing onions and garlic in the Instant Pot to build flavor. Then layer in your fresh seasonal veggies, add broth and spices, and let the magic happen in just minutes.

Add Your Touch

Feel free to swap in your favorite vegetables like zucchini or bell peppers. You can also sprinkle in some fresh herbs or a splash of lemon juice for an extra zing!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. When reheating, simply warm on the stovetop or in the microwave until heated through.

Memories flood back when I recall my first attempt at this soup. My friends devoured it at a summer picnic, leaving only crumbs and compliments behind definitely a dish worth remembering!

FAQs:

What ingredients do I need for instant pot summer vegetable soup?

To prepare instant pot summer vegetable soup, gather fresh vegetables like zucchini, bell peppers, tomatoes, and corn. You will also need vegetable broth, garlic, onion, olive oil, and your choice of herbs like basil or thyme. Corn and jalapeno dip Optional ingredients include potatoes or beans for added texture and protein. Green bean tomato basil dinner This vibrant soup is perfect for using up seasonal produce.

How long does it take to cook instant pot summer vegetable soup?

Cooking instant pot summer vegetable soup is quick and easy. Once you have sautéed the onions and garlic for a couple of minutes, add the remaining ingredients. Seal the lid and set your Instant Pot to manual mode for just 5 minutes at high pressure. After the cooking time is complete, allow a natural release for about 10 minutes before serving.

Can I customize my instant pot summer vegetable soup recipe?

Absolutely! Instant pot summer vegetable soup is versatile. Feel free to adjust the vegetables based on what you have on hand or prefer. Adding proteins like chicken or beans can make it heartier. Summer vegetable chicken fried rice You can also experiment with spices to enhance flavors or swap out the broth for chicken stock if desired.

How should I store leftover instant pot summer vegetable soup?

To store leftover instant pot summer vegetable soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for 3 to 5 days. If you want to keep it longer, consider freezing portions in freezer-safe containers. The soup will maintain its flavor and texture for up to three months when frozen.

Conclusion for instant pot summer vegetable soup:

In summary, instant pot summer vegetable soup is a quick, healthy meal that showcases seasonal vegetables. With minimal preparation and cook time, you can enjoy a delicious dish packed with nutrients. Instant Pot salsa pork chops Customizable to fit your preferences, this recipe is perfect for busy weeknights or when hosting friends and family. Embrace the flavors of summer with this vibrant soup that is sure to impress!