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Instant Pot Vegetable Soup with Super Mineral Broth

A number of years ago, I discovered Magic Mineral Broth in a cookbook entitled The Longevity Kitchen by Rebecca Katz.  I loved the idea of using actual vegetables in a broth to give my body the minerals it needed instead of turning to a bottle of vitamins.

My take on this broth is a bit different than the original recipe.  I like adding in ginger and turmeric.  And by all means—make this broth your own too by using the vegetables, herbs, and spices that you like best.  You can't make a mistake!
Prep Time10 mins
Cook Time15 mins
Total Time20 mins
Course: Soups & Stews
Cuisine: Americana
Keyword: Mineral Broth, Soup, Super Mineral Broth, Vegetable Broth, Vegetable Soup
Servings: 8 Servings
Author: Mary's Nest


  • 6-Quart or 8-Quart Instant Pot


  • 1 tablespoon Olive oil, butter, or a combination optional: coconut oil
  • 1 Yellow onion, peeled and diced
  • 3 cloves Garlic, peeled and minced
  • 3 Carrots, peeled and diced
  • 3 stalks Celery, diced
  • 1 Leek, chopped
  • 1 large Sweet potato, peeled and chopped into 1 - 1/2 inch pieces
  • 4 inch Fresh ginger, peeled (if not organic) and grated you can use more or less
  • 3 inch Fresh turmeric, peeled (if not organic) and grated you can use more or less
  • 1 teaspoon Sea salt herb sea salt or homemade bouillon
  • 2 cups Fresh green beans, sliced into 2-inch pieces
  • 2 cups, packed Fresh kale
  • 2 cups Crushed tomatoes or 1 pint home-canned tomatoes or one 15 ounce can crushed tomatoes.
  • 2 Bay leaves
  • Filtered water to cover
  • 1/2 bunch Flat-Leaf Italian parsley, chopped optional garnish
  • 1 Scallion (green onion), thinly sliced optional garnish


  • Add the olive oil or butter (or both) to the Instant Pot liner. Set the Instant Pot to Saute option to the Less level. Add the onion and saute for 1 minute. Add the garlic and saute for another minute.
  • Add all other ginger, turmeric, vegetables, tomatoes, and bay leaf ingredients, and stir.
  • Cover with water to the 1/2 way mark if using an 8-quart Instant Pot or up to the 2/3 mark if using a 6-quart Instant Pot.
  • Turn off the Saute option.
  • Put the lid on the Instant Pot and lock it into place.
  • Set the steam release knob on the lid to the Sealing position.
  • Set the Instant Pot to "Pressure Cook" or "Manual".
  • Set the pressure cook time to 15 minutes on high pressure.
  • When the pressure cooking is finished, do a "Quick Release" to vent the steam from the steam release knob by turning the knob to the Venting position. (Caution! The steam is very hot when it is released. In the video, I use a wooden spoon to turn the knob to keep a safe distance from the Instant Pot when releasing the steam. Follow the manufacturer's guidelines.)
  • Once the steam is released, and the pressure in the Instant Pot has returned to normal, open the lid. (Caution! Open the lid away from you so that the steam does not hit your face.)
  • Serve the soup, and if using, top the soup with chopped parsley and sliced green onions. Enjoy!



Do not discard the vegetables.  Remove the kombu, bay leaf, ginger, and turmeric, and process the remaining solids through a food mill to create a creamy mineral-rich soup.
Find this recipe and video at https://marysnest.com/instant-pot-vegetable-soup-with-a-super-mineral-broth/
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