This easy vegan instant pot soup is one of my go-to instant pot meals. It's very versatile—you're welcome to swap in your favorite veggies or anything that's about to go bad in the fridge.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: dinner, Lunch
Cuisine: American
Servings: 3-4
Calories: 617kcal
Author: Michelle Cehn
Ingredients
2tablespoonsoilany cooking oil will do
1yellow onionchopped
5clovesgarlicminced
4carrotschopped
4stalks celerychopped
6cupswateror more if needed
3vegetable bouillon cubes
½cupgreen lentils
½cupquick-cook barley
4red potatoeschopped
1cupbroccoli florets
½teaspoonred pepper flakesif you like it spiiiiicy
1teaspoonoregano
½cupdiced tomato
salt to taste
2cupskalechopped
optional: Sriracha for garnish
Instructions
Set your Instant Pot to "Sauté" and add the oil, onion, garlic, carrots, and celery. Allow to sauté until the onions are translucent.
Add the water, bouillon cubes, lentils, barley, potatoes, broccoli, tomato, red pepper flakes, and oregano. Using manual mode, set your Instant Pot to 8 minutes. Release pressure immediately when complete.
Taste and add salt if needed. Stir in the kale and allow to soften in the hot soup for a minute or two before serving.
Serve and garnish with Sriracha (if you like spice).