Instant Pot Spring Vegetable Soup
Recipe type: soup, Instant Pot, spring, simple
Cuisine: vegan, vegetarian, grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
This healing delicious soup comes together in less than 30 minutes. It will boost your immunity and make you feel great!
  • 1 28-oz can crushed tomatoes
  • ¾ cup raw buckwheat groats, rinsed and drained
  • 20 whole baby carrots, or 4 regular size ones (peel and slice these)
  • 1-1/2 cups broccoli florets (about 1 large crown)
  • 1 stalk celery, sliced
  • 4 garlic cloves, smashed
  • 4 cups vegetable broth
  • 2 cups water
  • ¼ cup fresh dill, chopped
  • 6 large basil leaves, sliced/julienned
  • 1 tsp sea salt
  • 15 grinds of black pepper
  • ½ cup corn kernels
  • 1 can red beans, rinsed and drained
  • Optional Chinese herbs: huang qi, shan yao, dang shen (add 1 or 2 raw sticks of any or all of them)
  • Optional garnishes: non-dairy unsweetened plain yogurt (cashew yogurt is great with this), vegan Parmesan cheese, sliced scallions
  1. Put everything except the corn and beans into the Instant Pot.
  2. Turn on the pressure cooker feature and let it cook on high pressure for 20 minutes.
  3. Release the steam, open the lid, and add the corn and beans.
  4. Cook on high pressure for 5 more minutes.
  5. Ladle into bowls and top as desired.
  6. Enjoy!
Recipe by Kitchen of Youth at