Instant Pot Creamy Vegetarian Soup

To make Instant Pot creamy vegetarian soup, start by setting your Instant Pot to sauté mode and adding a bit of oil. Sauté diced onion and minced garlic until fragrant. Then, add diced carrots, celery, bell pepper, and zucchini, cooking for a few minutes until slightly softened. Stir in a can of diced tomatoes, drained and rinsed white beans, vegetable broth, dried thyme, oregano, salt, and pepper. Close the lid and set the Instant Pot to manual high pressure for 10 minutes. After cooking, do a quick release of the pressure, stir in heavy cream or coconut milk, and blend until smooth with an immersion blender. Serve hot, garnished with fresh parsley.

Yes, this Instant Pot creamy vegetarian soup can easily be made vegan by substituting heavy cream with coconut milk or any other plant-based cream. Ensure that all other ingredients, such as vegetable broth and canned goods, are also vegan-friendly.

If you don't have white beans on hand, you can substitute them with other beans like chickpeas, kidney beans, or black beans. Alternatively, you could use lentils for a different texture and flavor. Just make sure to adjust the cooking time if using lentils, as they may require less time to cook.

To store leftover Instant Pot creamy vegetarian soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in portions for up to 3 months. Just remember to leave some space in the container for expansion when freezing.

This creamy vegetarian soup pairs wonderfully with crusty bread, a fresh garden salad, or a side of roasted vegetables. You could also serve it with grilled cheese sandwiches for a comforting meal. For a lighter option, consider pairing it with a quinoa salad or a simple cucumber and tomato salad.