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Instant Pot Farmers Market Soup Recipe

January 12, 2020 by Valerie Mitchell

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Stock up on veggies at the farmers market or pick them from your own garden, so you can make this vegetarian Instant Pot farmers market soup. Stock up on veggies at the farmers market or pick them from your own garden, so you can make this vegetarian Instant Pot farmers market soup. 
 

Vegetarian Garden Soup

made in your Instant Pot pressure cooker

feature instant pot farmers market soup

Stock up on veggies at the farmers market or pick them from your own garden, so you can make this vegetarian Instant Pot farmers market soup. 

I always get a little out of control, when I find beautiful locally grown vegetables at the farmers market. 

And, if you have a vegetable garden, you can understand that sometimes a whole lot of veggies get ripe all at the same time. 

This is a fantastic go to recipe that puts fresh produce to good use. 

pin garden soup

You can follow my recipe exactly, but it is really meant to be flexible. 

Use this as a guide and adjust the veggies based on what you have on hand and what your family prefers. 

I like leaving the vegetables chunky, but you can chop yours smaller. 

If you don’t want any chunks at all, go ahead and use your immersion blender to make it smooth. 

This simple soup is big on flavor and easy to make.

Enjoy!

garden soup

Instant Pot Farmers Market Soup Recipe

Prep time 20 minutes
Active cook time 8 minutes (+ time to come to pressure)
Natural Release 10 minutes
Serves 4-6

Ingredients

1 T Extra Virgin Olive Oil
4 Celery Stalks, chopped
3 cloves Garlic, minced
4 Carrots, sliced
1 Red Onion, chopped
Salt and Pepper to Taste
6 cups Vegetable Broth
1 lb. Red Potatoes
1 pint Grape Tomatoes
2 cups Arugula
2 T Lime Juice
Optional Garnish: Parmesan Cheese

Supplies

Instant Pot
Chef Knife

Instructions

1) Set Instant Pot to “saute.” Add extra virgin olive oil, chopped celery, minced garlic, carrot slices and chopped onion. Salt and pepper to taste. Stir occasionally for about 5 minutes. Stir in vegetable broth and turn the Instant Pot off.

2) Cut red potatoes into bite size wedges and chop tomatoes. Add to the Instant Pot and lock the lid into place. Switch the vent to “sealing” and select the manual setting for 3 minutes.

3) Allow pressure to release naturally for 10 minutes. Then, manually release remaining pressure and remove lid.

4) Stir in arugula and lime juice. Add more salt and pepper, if desired.

5) Serve into soup bowls and top with grated or shaved Parmesan cheese.

pin tasty instant pot farmers market soup

More Recipes from Mama Likes To Cook

Check out my other dinner recipes, so you can get more tasty inspiration.

Slow Cooker Soup Recipes

  • Slow Cooker Split Pea Soup with Rice
  • Vegan Slow Cooker Veggie Soup
  • Ginger Carrot Soup
  • Butternut Curry Soup
  • Vegan Wild Rice Soup

Stovetop Soup Recipes

  • Easy Vegetarian Udon Noodle Soup
  • Zucchini Soup
  • Vegetarian Sweet Potato Corn Chowder
  • Vegan Cream of Celery Soup
  • Easy Pea Soup made with Frozen Peas
  • Creamy Portobello Mushroom Soup
  • Broccoli Cauliflower Cheese Soup
  • Easy Miso Soup
  • Vegan Carrot Soup
  • Roasted Yellow Tomato Soup
  • Vegan Butternut Squash Soup
  • Vegetarian Cream of Mushroom Soup
  • Guinness Stout Black Bean Soup
  • Vegetarian Cauliflower Soup
  • Tomato Fennel Vegan Soup
  • Vegan Sweet Corn Chowder
  • Minestrone Vegan Soup
  • Pasta Fagioli Soup

Instant Pot Soup Recipes

  • Farmer’s Market Veggie Soup
  • Chunky Vegan Soup

Cold Soup Recipes

  • Yellow Tomato Gazpacho
  • Vegan Vichyssoise
  • Gazpacho with Roasted Chickpeas

feature garden soup

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Filed Under: Dinner, Recipes Tagged With: instant pot, soup, vegetarian

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