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Overhead shot of a bowl of Instant Pot Vegetable Soup, a Whole30-friendly vegetable side!
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5 from 4 votes

Instant Pot Vegetable Soup

Instant Pot Vegetable Soup is a fast, healthy, and easy Whole30-friendly vegetable side dish and you can clean out the fridge, too!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Chinese
Keyword: gluten-free, Instant Pot, keto, low carb, paleo, soup, Whole30
Servings: 4 people
Calories: 205kcal


  • 6 cups Instant Pot Bone Broth or chicken broth
  • 2 medium carrots peeled and sliced into ¼-inch coins
  • 1 medium russet potato cut into 1-inch cubes
  • 1 large shallot thinly sliced
  • 2 garlic cloves minced
  • 3 dried shiitake mushrooms
  • 1 teaspoon Red Boat fish sauce
  • 1 pound baby bok choy ends trimmed and cut in half or quartered
  • Diamond Crystal kosher salt 
  • 2 scallions thinly sliced


  • Pour the broth into the metal insert of the Instant Pot.
  • Carefully drop in the carrots, potatoes, and shallots. Stir in the garlic, shiitake mushrooms, and Red Boat fish sauce. Mix in the baby bok choy.
  • Lock the lid on the Instant Pot and program it to cook under high pressure for 2 minutes.
  • After the soup has finished cooking, release the pressure manually. Taste the soup and add salt or fish sauce to taste. 
  • Ladle into soup bowls and top with scallions.


Pro Tip: It takes about 10 to 15 minutes for the soup to come up to high pressure before the two minute countdown starts!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 205kcal | Carbohydrates: 14g | Protein: 39g | Fat: 1g | Fiber: 4g