Italian Vegetable Soup (Instant Pot)

Instant Pot (IP) vs Slow Cooker. For me it seems to have a similar outcome but at a quicker pace. There are probably some recipes which are still best suited for a slow cooker, but soups are an instant winner for the IP. I have so many cookbooks and cooking isn’t something I do everyday. This weekend I took one of those cookbooks dedicated to Slow Cookers and Crock Pots and found the recipe below. The recipe was tweaked so that the portions are good for the IP and the time of course was shortened. On the plus side the soup turned out great! Instant soup on a cold March day!

Italian Vegetable Soup cooked in the Instant Pot.

Italian Vegetable Soup

Turn the Instant Pot on and press Sauté function key, the pot will start to heat up. Add oil, onions and garlic stir through to saute. Add the vegetables, herbs and beef stock stir mix well. Cook 10 minutes on Normal High Pressure.
Course Soup
Cuisine Italian
Keyword Instant Pot
Prep Time 20 minutes
Cook Time 10 minutes
Author Pam


  • 1 lb red potatoes, small, and cut into medium-large cubes about 10 small potatoes
  • 6 stalks celery, chopped
  • 4 carrots, sliced
  • 1 onion, chopped
  • 2 tbsp parsley, chopped
  • 1 clove garlic, minced
  • 3 beef bullion cubes
  • 1 tbsp basil, dried
  • 1 or 2 c ham, cooked and diced I used a slice of ham that was partially frozen. This made it easier to dice.
  • 16 oz can kidney beans (undrained)
  • 14.5 oz diced tomatoes with juice
  • 1 tbsp oregano, dried
  • 1/2 tsp salt
  • 1/4 tsp pepper, black
  • 5 c water
  • 2 tbsp olive oil


  • Chop and prepare all vegetables before you get started to save some time.
    Chopped and Diced Vegetables
  • Dice the ham.  The ham I used was still partially frozen which made it easier to dice.
    Diced Ham
  • Add oil to the Instant Pot and turn on the sauté button. Once oil is hot, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
    Saute Onions
  • Into 1 cup of hot water add the bullion cubes, stir occasionally until dissolved.
  • Add the bullion broth and all other ingredients (not the water) in to the pot, and stir well.
    Mixed Vegetables and Herbs
  • Add in the remaining 4 cups water, make sure that the water does not go over the 2/3 full or max line in the cooking pot.
  • Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook on manual high pressure for 10 minutes, then carefully quick release the pressure.
  • Once the steam has completely released and the pin has dropped on the lid, open the lid and stir. Enjoy!

Thermal Cooking – Broccoli Cauliflower Soup

What do you do when you live in an area that rarely gets snow and all the roads are closed? I always go outside to listen to how quiet it it.  I love the silence of the morning before everyone wakes up.

Silence – Wetumpka Alabama Snow

Well for one we don’t go to work since the roads are all closed.  Yeah, mother nature forced leave from work.  Ugh, nothing like using up 8 hours of vacation time today and 4 more tomorrow since I don’t have to report in until noon due to ice on the roads.  Talk about messing up a days work.  So after making sure both the chicken coops had fresh water, fee and getting the eggs in I decided to make some soup.  What kind of soup will I make?  Lately I’ve been trying to only cook from what we have in the pantry or the freezer.  In the freezer I had a large bag of stir fry vegetables (store brand labeled California Blend and I’m not sure why) and decided to try to make an Alder Grove version of BBroccoli Cauliflower Soup+.  To make it interesting I made it in my Thermal Cooker. 

Here is my recipe:

Broccoli Cauliflower Soup

  • 28 oz bag of frozen Stir Fry Vegetables (broccoli, cauliflower, carrot)
  • 1 small onion chopped
  • 4 medium size potatoes diced (I left the skin on so that’s a +)
  • 1 can diced tomatoes drained
  • 2 cloves crushed garlic
  • 6 cups water (or broth)
  • 7 chicken bouillon cubes
  • 1 or 2 teaspoons (heaping) tomato bouillon powder
  • 1 or 2 tablespoons Italian seasoning (add more to suit your taste)
  • salt and pepper to taste

In the thermal cooker pot I dissolved the bouillon cubes in the water.  Once dissolved I added all the ingredients and brought everything to a boil.  I simmered on high heat for 20 minutes stirring occasionally.  After the time was up I placed the lid on the pot and put it into the Thermal Cooker.

Wait 3-4 hours and it’s done.  Remove the pot from the cooker and enjoy.  If you want your soup thicker add a little cornstarch in water and stir into the soup.  Return back to the stove top and simmer for 5-10 minutes.  Top with cheese!  Enjoy!

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