Go Back
+ servings
instant pot root vegetable soup
4.73 from 11 votes

Instant Pot Root Vegetable Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 340 kcal


  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 inch ginger, (chopped coarsely)
  • 1 medium onion
  • 2 pounds carrots, (peeled, chopped coarsely)
  • 2 medium potatoes, (peeled, chopped coarsely)
  • 1 large parsnip, (peeled, chopped coarsely)
  • teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspon paprika
  • ¼ teaspoon ground turmeric
  • 1 teaspoon cumin
  • 32 oz low sodium broth, (chicken or vegetable broth)
  • 1 cup water
  • ½ cup cream, heavy cream or coconut cream


  • Turn on the instant pot, select "saute" and add oil.
  • Add onion, garlic and ginger cook just until fragrant.
  • Add chopped vegetables (carrots, potato, parsnip), salt, black pepper, turmeric, paprika, cumin, broth, water, and stir.  Close and lock lid. Turn Pressure Valve to the Sealing position and cook at high pressure for about your 15 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure.
  • Open the lid and stir the cream (heavy cream or coconut milk), use a hand blender to puree the soup. Adjust seasoning if needed.
  • Serve and enjoy.


Calories: 340kcalCarbohydrates: 43gProtein: 10gFat: 17gSaturated Fat: 8gCholesterol: 41mgSodium: 1123mgPotassium: 1357mgFiber: 10gSugar: 14gVitamin A: 38449IUVitamin C: 28mgCalcium: 144mgIron: 4mg
Keyword Instant pot root vegetable soup
Tried this recipe?Let us know how it was!