Instant Pot Vegetable Soup with Lemon and Ginger

This Instant Pot Vegetable Soup recipe features the flavors of lemon and ginger and takes less than an hour from prep to table. The fresh flavor is so yummy that you’ll forget that you are doing something good for your body. Using a multi-functional pressure cooker (such as an Instant Pot) makes this fast and easy.

Instant Pot Veggie Soup Recipe

We love vegetable soup (especially with fresh vegetables).  When Barbara is feeling like she’s overdone it, she turns to soups such as our Low Calorie Cabbage Soup.  Recently, she ate Thai food at a local joint and was inspired by their use of lemon and ginger.  Next thing you know, this delicious vegetable soup with lemon and ginger was born. She calls it her detox vegetable soup!

Our favorite vegetables to add to vegetable soup include onion, celery, carrots and garlic, but you can add whatever you have on hand.

Using a pressure cooker, like an Instant Pot, frees up space on the stove top.  We love how you toss everything in, set it, and go!

This soup gets better as the week goes on. Barbara loves eating a whole batch herself and she’s even been know to eat it for breakfast and lunch.

Ingredient List

• Cabbage
• Carrots
• Celery
• Yellow Onion
• Garlic
• Ginger
• Canned Diced tomatoes with garlic and onion
• Lemon Juice
• Apple Cider Vinegar
• Vegetable Broth
• Dried Basil
• Red Pepper Flakes

Recipe FAQs

• Use whatever vegetables you have on hand. We love instant pot vegetable soup with fresh vegetables.
• You can chop, dice, and shred your vegetables by hand, but Barbara prefers to use a food processor. So fast! And it gets the carrots into thin “coin” shapes.
• Use about a 2-inch chunk of ginger. Be sure to peel it. Toss the whole chunk in, and be sure to fish it out before eating.  If you have extra ginger, put it in a resealable bag and freeze it.
• We used vegetable broth for this recipe, but you could use chicken or beef broth.  Low sodium is best.
• If you don’t like heat, leave out the red pepper flakes.  Or add more if you like it HOT!
• For easy storage and transport, try storing your soup in mason jars with lids.

How To Make Instant Pot Vegetable Soup

Step by Step Instructions

1. Toss all ingredients into a multi-functional electric pressure cooker (Instant pot).  Close the lid, and be sure it is locked into place. Be sure the pressure valve is closed in sealing position.  Turn on high pressure for 15 minutes.
2. Once pressure cook cycle is complete, let the pressure release using the natural method.
3. Fish out the ginger chunk and discard before eating. If desired, serve with fresh basil. Add salt and black pepper to taste, if desired.
4. Serve a bowl with some crusty bread.

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to a week. Rewarm in the microwave or on the stovetop.

For the full recipe for instant pot vegetable soup with cabbage, scroll to the bottom of this post. 

Recipe Variations

• Use chicken broth instead of veggie broth.
• Add any vegetables you love. Peas, corn, potatoes, spinach, kale, green beans or bell pepper taste great.
• Replace dried basil with oregano, dried thyme or bay leaf.
• Garnish with fresh parsley.

Linking up to some great recipes over at Weekend Potluck.

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

Cooking veggies in the pressure cooker or instant pot does not take very long. I cook my vegetable soup for 15 minutes on high pressure; however, keep in mind that adding beef for a beef vegetable soup will take longer.