This Instant Pot Vegetable Soup is a quick, easy, and healthy vegetarian meal. This soup is packed with veggies, super flavorful, and ready in under 20 minutes!
If you’re looking for more veggie-loaded soups, try my Easy Chicken Vegetable Soup, Slow Cooker Creamy Vegetable Soup, this Roasted Red Pepper Soup or my Cabbage Roll Soup next!
Table of Contents
I know, I know. Here she is…the girl who doesn’t eat vegetables…with an Instant Pot Vegetable Soup recipe.
Okay, first of all, I do eat vegetables. I’m just slightly picky about how they’re served. Second, I love soup big time. I will eat just about any soup that comes my way and I absolutely love playing around with soup recipes.
So, as a fully grown adult who understands the value of including a wide variety of foods in my diet, I also love fueling my body with things that are packed with nutrients, like this Pressure Cooker Vegetable soup.
No Instant Pot? Try my stovetop Vegetable Soup or Creamy Vegetable Soup recipe!
Ingredients for vegetable soup:
- Canola Oil: used to sauté the onion
- Vegetables: I use a blend of onion, carrot, celery, green beans, corn, spinach, and potatoes. Feel free to add in or leave out whatever veggies you want!
- Tomato Paste: adds richness and flavor depth.
- Garlic: use freshly minced garlic for the best flavor.
- Seasonings: Italian seasoning, salt, black pepper
- Broth: you can keep this soup vegetarian with vegetable broth or use chicken broth or chicken stock instead.
- Tomatoes: I use fire roasted diced tomatoes, but other flavors will work as well.
- Bay Leaf: this adds a subtle earthy flavor that heightens the other flavors in the soup.
How to make instant pot vegetable soup
This instant pot soup recipe comes together in under 20 minutes!
- Sauté aromatics and seasonings: Hit SAUTE on the instant pot, add in oil and heat, then cook the onion until softened. Turn the instant pot off and add in tomato paste, garlic, and seasonings. Cook for 1 minute.
- Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf.
- Cook: Cover with the lid then cook on Manual or Pressure Cook for 2 minutes. Once the cook time is up, naturally release for 8-10 minutes, then open the valve and remove the lid.
- Finish and serve: Stir in spinach then serve and enjoy!
Instant pot vegetable soup FAQs
You’ll set the timer in the instant pot for just 2 minutes! However, the soup isn’t actually cooking for just 2 minutes. The pot takes about 15 minutes to come to pressure. In that time, the veggies soften and the soup cooks!
Leftover vegetable soup will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove, in the microwave, or on “SAUTE” in the instant pot.
Yes! This vegetable soup is incredibly freezer friendly. Simply let it cool to room temperature, then transfer it to a freezer safe container or freezer bag. Store it in the freezer for 4-6 months. To reheat, thaw overnight in the fridge or in a sink of cold water, then warm in the microwave or on the stove. You can also reheat it in the instant pot on “SAUTE” until warmed through.
Variations on this Instant Pot soup
- Add meat. You can add ground beef, ground turkey, or Italian sausage to this soup by sautéing the meat with the onion before you add the rest of the ingredients. You can also use up leftover already cooked meat like shredded chicken by just adding it with the broth.
- Use other veggies. This recipe is super customizable. Use whatever veggies you like!
- Add beans. You can add vegetarian protein to this soup by mixing in canned and drained cannellini beans, great northern beans, white beans, or even chickpeas.
- Spice it up. Give your soup a kick of heat by adding in red pepper flakes or cayenne pepper.
- Make it creamy. You can turn this into a creamy vegetable soup by adding a can of evaporated milk or by serving it with a splash of heavy cream.
Serving suggestions
You can serve this vegetable soup as a light vegetarian entree with a side of garlic herb dinner rolls, garlic bread, or breadsticks.
It also makes the perfect side dish next to grilled chicken, air fryer pork chops, or the protein of your choice!
More vegetarian soup recipes
Instant Pot Vegetable Soup
written by Ashley Fehr
Ingredients
- 1 teaspoon canola oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 6 cups low sodium chicken or vegetable broth
- 1 lb potatoes, chopped (about 3-4 medium)
- 3 large carrots, peeled and chopped
- 2 ribs celery, sliced
- 1 1/2 cups fired roasted diced tomatoes, (or other flavor — 398ml/13oz)
- 1 cup fresh green beans, cut in thirds
- ½ cup canned, frozen or fresh corn
- 1 bay leaf
- 1 cup finely chopped spinach
Instructions
- Heat oil in Instant Pot on saute mode. Add onion, cook and stir until softened.
- Turn the Instant Pot off and add the tomato paste, garlic, Italian seasoning, salt and pepper. Stir and cook for 1 minute on the residual heat.
- Add chicken broth to the still hot pan, and scrape the bottom with a spoon to remove any left behind bits.
- Add potatoes, carrots, celery, tomatoes, green beans, corn, bay leaf and stir.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
- Stir in the spinach, adjust seasonings to taste (add 1 teaspoon sugar to balance tomato paste if needed) and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Irene Neill says
I really enjoy this soup! The only tweaks were sweet potatoes, a generous tablespoon of pesto, & a small cheese rind from Parmesan.
Ashley Fehr says
Love adding a parmesan rind to soup!
Kcee says
If my 8qt pot has a “soup” bottom, why wouldn’t I use it instead of setting it to high pressure cook for 2 minutes? Is there a difference? I like longer slower cooking for soup verses fast and high temps. I’ve already sauteed my vegetables to soften them.
This is the first time I’ve made soup in my instant pot.
Ashley Fehr says
Hi Kcee! You are welcome to try! I prefer to use the manual function because then I can cook it precisely how I want it. The instant pot is a hot and fast cooking appliance. If you want low and slow, I would recommend the slow cooker.