This Instant Pot Vegetable Soup is quick, easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter!
I know, I know.
Here I am — the girl who doesn’t eat vegetables — with an Instant Pot vegetable soup recipe?!
First of all, I do eat vegetables, I’m just a little picky about the way they’re served (I prefer them cooked, and am definitely not a fan of salads).
Second, I love soup Big Time, and will eat just about anything you throw in it.
As a fully grown adult who understands the value in getting a wide range of foods across all food groups, I also love fuelling my body with things that are packed in nutrients, like this pressure cooker vegetable soup.
My kids?
They’re soup haters, and prefer their veggies raw, but I’m wearing them down one bowl at a time 😉
How long do you cook vegetable soup in the Instant Pot pressure cooker?
The tricky part about cooking vegetables in the Instant Pot is that they cook so incredibly quickly.
Broccoli and cauliflower are the veggies I just won’t touch (go ahead and judge), so I’ve left them out of this soup. They also tend to become overcooked and mushy relatively quickly.
If you like some of your vegetables to have more bite to them, you may want to toss them in at the end, right after opening the pot so they steam and soften somewhat but don’t become overcooked.
I opt to chop the firmer vegetables into smaller pieces, and go for a very quick cook time, tossing everything in together from the get to.
The choice is yours!
Variations on this Instant Pot Vegetable Soup:
- This soup is naturally gluten free, dairy free and vegetarian (with vegetable broth).
- You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
- You can bump up the protein by adding in some cooked chicken (maybe you have some of my Instant Pot Shredded Chicken left over in the fridge or freezer??), sausages or cooked ground beef.
How to freeze this vegetable soup:
This Instant Pot Vegetable Soup is incredibly freezer friendly!
Simply let cool to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).
With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.
To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).
*Note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
More Instant Pot soup recipes:
- 25+ Instant Pot Soup Recipes
- Turkey Noodle Soup (Instant Pot or Slow Cooker)
- Instant Pot Potato Soup Recipe
- Creamy Instant Pot Chicken Noodle Soup Recipe
- Instant Pot Chicken Tortellini Soup Recipe
Instant Pot Vegetable Soup
Ingredients
- 1 teaspoon canola oil
- 1 medium onion finely diced
- 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
- 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 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 and green beans 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 and serve.
Notes
Nutrition (this is an estimate)
Melanie Cunningham says
Really liked it. Super easy. I didnt have celery but had some cut up butternut squash so added that instead. At the end I added a can of navy beans with the spinach. I also used 4 cups of veg broth and 2 cups of low sodium chicken broth because that’s what I had on hand. Tastes and smells really good.
Christine says
This is my first time using Instant Pot and it came out excellent. At the very end when I added the spinach I also added cannellini beans and served over some ditilini.
Alyssa Johnson says
Your recipe was delicious! I just wanted to let you know that it is not “naturally vegetarian” like you stated in the description, as the soup contains chicken broth.
Ashley Fehr says
Yes, I have clarified in the post. Thank you!
Sue Strong says
Love this recipe! I used spike seasoning. Added some cooked chicken I had in freezer. We love it!
Ashley Fehr says
I’ve never heard of that seasoning, I’ll have to check it out!
Liz says
Recipe sounds good and I’ve pinned it for future use … I did want to point out a safety issue with regards to “cooling leftovers”. This is an unsafe practice – Here’s the science behind it (read pdf link to USDA site). Stay safe my friends… grandma wasn’t always right 😉 https://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf
Ashley Fehr says
Hi Liz! In reality, since all I said was to “let cool to room temperature”, this is in no way unsafe. How can it be unsafe? Surely the food will reach room temperature at some point, however you choose to get it there. You are free to choose the method that you believe works best for you!
Sean Paul says
This was my very first IP recipe to make. My soul!! This is the best vegetable soup I’ve ever tasted. Looking forward to trying more of your recipes.
Ashley Fehr says
Thanks Sean! I’m so glad you liked it!
Emina Spahic says
if i add ditalini pasta (the really small cirlce barley-looking pasta, not sure of spelling), would i add it after the 8-10min natural release time, maybe turn to saute for 3-4mins then add spinach?
Ashley Fehr says
You can do either way really, because the cook time is so short on this one. If you add it before pressure cooking I would probably not wait the 8-10 minutes to open, just a few minutes and then open gradually. But you can definitely cook on saute afterwards too! Your vegetables will just be quite soft.
Jessica says
Could i not sauté the veggies and just load everything into the Instant Pot and set the timer to Pressure Cook so it’s ready when I get home?
Ashley Fehr says
You can definitely skip sauteeing the onion to save on time!
Leigh Morgan says
I just made this in the instant pot, following the ingredients list exactly except I added some frozen corn. After sweating the veggies in the IP and then adding all ingredients, I cooked on high pressure for 2 minutes and let release naturally for 13 minutes, then did a quick release. For broth I used Better than Bullion veggie broth. So, so good.
Ashley Fehr says
I’m so happy to hear you liked it!
Julie says
Our family loves this soup.So easy and delicious in the instant pot. Thanks 🙏
Ashley Fehr says
Thanks Julie!
Deborah Wisynski says
Easy! Delish! Thank you!
Ashley Fehr says
I’m so glad! Thanks Deborah!
Taylor says
So easy and love that it’s packed with veggies!
Ashley Fehr says
Me too!
Jamie says
With all of the cold weather this week, I need to make this with some fresh bread on the side. Thanks for the recipe!
Anna says
I need a big bowl of this soup right now! Sounds perfect for a cold snowy day!
Julie Blanner says
Perfect for the winter! So easy and delicious.
lauren kelly says
I love my Instant Pot and I can’t wait to make this! I eat soup all year long!
Aimee Shugarman says
So easy and perfect for this chilly day!
Laura says
Is this recipe based on a 6qt or an 8qt instant pot?
Ashley Fehr says
I use a 6 quart Instant Pot but it will work perfectly in either!