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!
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.
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!
Cook onions and add spices Cook for 1 minute until fragrant Add in broth Add remaining vegetables Pressure cook until tender Stir in spinach
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 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 Information
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Ken says
Excellent soup! I left the 2 teaspoons of salt out of it and it was perfect for me and my family. Definitely a favorite for a long time to come! So easy to put together.
The Recipe Rebel says
Hi Ken! So glad you enjoyed the recipe! Thank you for this review!
David says
This is a good recipe. However, I can’t stand when recipes exaggerate about cook & prep times. I’m pretty fast and definitely takes more than 15 minutes to prep all of those veggies. Also, if it takes 15 minutes for the instant pot to come to pressure, don’t put cook time 2 minutes. Also, you don’t include the time it takes for the natural release. You put “total time” as 17 minutes and this took me well over an hour to make from start to finish.
Also, thought it was way too salty. I would dial it back next time on the 2 tsp of salt.
The Recipe Rebel says
Hi David, definitely didn’t exaggerate on how long it took me to actually cook this or prep the recipe. When it comes to seasoning you should always adjust it based works best for you because we all have different taste.
Lily says
Made this last night – it was delicious! I did boil some orzo and added it to the soup just before serving.
The Recipe Rebel says
Hi Lily! So glad you enjoyed the recipe! Thank you for this review!
Kathy Hipp says
I found your recipe for instant pot vegetable soup and I’ve got to tell you it’s the best recipe I’ve ever made. We love it!
The Recipe Rebel says
Hi Kathy, so glad you enjoyed the recipe! Thank you for this review!
Danae says
Hi there, quick question, I want to add in pasta, ditalini to be exact, would I need to cook it a little longer then 2 minutes?
The Recipe Rebel says
Hi Danae! You definitely do not want to leave it under pressure longer than two minutes. I haven’t tried pasta in this recipe, but I do have a similar recipe that uses ditalini. You could use this post as a reference while you experiment with it. https://www.thereciperebel.com/creamy-instant-pot-chicken-noodle-soup-recipe-video/ Let me know how it goes!
Renee says
Made this tonight for the fam. We all loved it!
I added:
1) used leeks and red onion since I had them for the onion
2) added some cooked winter squash I had on hand
3) reduced the potato to 1 small one
4) used beet greens and kale in place of spinach, which I did not have.
5) added 1 can Northern White beans
6) reduced the salt to one tsp.
7) enjoyed the heck out of it!
Wonderful recipe
The Recipe Rebel says
Hi Renee! So glad you enjoyed the recipe! Thank you for this review!
Rachel says
I didn’t know veggie soup could be so good without that meat flavor. I added pinto beans, some liquid aminos, and umami. So good glad I made a big pot of it. Using the instant pot was great. I always look at a recipe and use it as a base and then make it adding here and there.Thank you so good
The Recipe Rebel says
Hi Rachel! So glad you enjoyed the recipe! Thank you for this review!
Kari says
I made this tonight and we loved it! I added about 1/2 of the liquid that the recipe called for because I wanted more of a vegetable stew and I left out the tomato and tomato paste only because I am out of tomato paste and will use my fire roasted tomatoes for another recipe. I did add a can of chick peas for protein. This is a good recipe, I will make it again.
The Recipe Rebel says
Hi Kari! So glad you enjoyed the recipe! Thank you for this review and the feedback!
Lucretia M says
Delicious, nutritious and easy. I substituted chopped kale for spinach. Yum.
The Recipe Rebel says
Hi Lucretia! So glad you enjoyed the recipe! Thank you for this review!
Jenny says
Hi Ashley! Do you think i could make this on the stove? And if so, anything you would change?
The Recipe Rebel says
Hi Jenny! I’ve only tested this recipe in the instant pot but I do have a similar recipe that you can just make without chicken. Here you go: https://www.thereciperebel.com/chicken-vegetable-soup/
Gail says
There is far to much salt in this recipe, I found it super salty
The Recipe Rebel says
Hi Gail! I’m sorry to hear that. I know we all have different taste, so next time you could just decrease the amount of salt.
Michal says
Has this recipe changed? I had it saved elsewhere and just came back and am noticing new ingredients. Wondering if i didn’t’ copy the whole thing correctly or it has changed. Either way, it’s been good 🙂
Ashley Fehr says
Hi Michal! Yes I did change it just slightly to bring in even more flavor. I’d love to hear what you think of the updated recipe if you try it!
Mark Scheffler says
Would there be any issues using beef broth instead of chicken or vegetable? I’m not concerned with the soup being vegetarian.
Ashley Fehr says
No, you definitely can!
Jennifer Pruitt says
I was wondering if I could use frozen green beans instead of fresh? Are the tomatoes canned or fresh?
Ashley Fehr says
The tomatoes are canned, but either will work and yes frozen green beans definitely work! You can even add them after pressure cooking before serving.
Amanda Roberts says
Sorry I read thru your article and seen about the freezing. If in a time pinch can u use canned veggies? Do u have any other good freezer meals? Thanks!
Ashley Fehr says
Hi Amanda! You can use canned veggies but I would add them after the pressure cooking as otherwise they will be somewhat mushy. I have more freezer friendly recipes here: https://www.thereciperebel.com/category/freezer-friendly/