Instant Pot Creamy Vegetable Soup
Instant Pot Creamy Vegetable Soup is a “warm your bones” kind of soup. It’s simple and packed with flavor and nutrients. It’s actually the perfect soup year-round. The vegetables are available in most regions all seasons. It’s a great warm winter soup and it’s perfect on a nice cool summer night.
While the soup cooks in the Instant Pot, you make a thickened milk-base on the stovetop to create that creamy texture. I personally use vegan butter and soy milk or almond milk (depending on what’s in the fridge) to make mine and it comes perfect every time! Therefore, this soup is vegan!
If you are like me, weeknights are super busy which is why I love this soup. It’s ready in well under an hour. If you prepare the vegetables ahead of time, it’s ready in 30 minutes! Quick and delicious – it’s a win-win!
Ingredients for Instant Pot Creamy Vegetable Soup
- Vegetable broth
- Wild rice – I use a wild rice blend for this recipe
- Mushrooms
- Onion
- Garlic
- Carrots
- Sweet Potato
- Kale
- Spices – Celery salt, garlic salt, ground pepper, paprika, dry mustard (or Old Bay Seasoning)
- Bay leaf
- Butter – vegan
- Flour
- Milk – plant-based -I use soy milk or almond milk
How to make Instant Pot Creamy Vegetable Soup
Add all vegetables, except kale to the Instant Pot. Then add rice, seasonings and bay leaf.
Add broth and stir to combine.
Place lid on the Instant Pot and set valve to seal position. Set to manual for 25 minutes. Let natural release for 10 minutes, then quick release.
Remove the lid.
While the soup is cooking in the Instant Pot, thicken the milk-base. Melt the butter in a small saucepan over medium-high heat. Add the flour, whisking continuously to make a roux (till it thickens, which will happen very quickly).
Slowly whisk in the milk, bring to slow boil whisking continuously as mixture thickens about 2-3 minutes. Remove from heat.
Add chopped kale to the Instant Pot.
Set Instant Pot to sauté, and simmer 1 minute.
Pour thickened milk-base into the Instant Pot while stirring. Allow to simmer until thickened slightly, about another minute.
Turn Instant Pot off. Remove the bay leaf.
Add salt and pepper to taste.
Serve with your favorite bread, crackers or simply by itself!
Enjoy!
Substitutions
This soup is so delicious, but don’t sweat if you don’t have all of the ingredients. Below are a few substitutions you can make.
Sweet Potato – substitute with 2 cups of cubed butternut squash or white/yellow potato.
Kale – substitute with other greens that you have available, such as spinach or Swiss chard.
Spices – you can substitute Old Bay Seasonings for all the spices except the bay leaf.
Rice – I use a wild rice blend. But you can easily use whatever rice you have on hand. If it is a white rice you will need to adjust the cook time down to 10 minutes.
Other recipes you might enjoy
Creamy Easy Roasted Cauliflower & Garlic Soup
Equipment
- Instant Pot
Ingredients
- 6 cups vegetable broth
- 1 cup uncooked wild mixed rice blend
- 1 cup onion, chopped
- 1 tbsp garlic, minced (3-4 large cloves)
- 1 cup sliced mushrooms
- 2 carrots, chopped
- 1 sweet potato, peeled and diced
- 1/2 tsp celery salt and paprika
- 1/4 tsp garlic salt, black pepper, and dry mustard
- 1 Bay leaf
- 2 cups kale, chopped
- 3 tbsp. butter, vegan
- ¼ cup flour
- 1 ½ cup milk, plant-based
- Salt and Pepper to taste
Instructions
- In the Instant Pot, add all ingredients from vegetable through to bay leaf.
- Place lid on the Instant Pot and set valve to seal position. Set to manual for 25 minutes. Let natural release for 10 minutes, then quick release. Remove the lid.
- While the soup is cooking in the Instant Pot, make a roux by melting the butter a small saucepan over medium-high on the stovetop.
- Whisk flour into butter, whisking until a thick roux, usually only about 10-30 seconds. Slowly add plant-based milk, whisking to combine and until it comes to a slow boil and milk-base thickens, about 2-3 minutes.
- Once you have removed the lid of the Instant Pot, set to sauté, add Kale and cook 1 minute or until Kale wilts. Add thickened milk-base to soup. Stir and simmer to thickened about another minute. Turn instant pot off. Remove the bay leaf.
- Add salt and pepper to taste
- Serve and Enjoy!
Nutrition
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