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Instant Pot Vegetable Soup (pressure cooker)

Prep Time 15 mins
Total Time 17 mins
Servings 8 2 cup servings

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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?!

instant pot vegetable soup overhead in white bowls with fresh parsley and crusty bread on the side

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?

instant pot vegetable soup in pressure cooker with metal scoop scooping some out

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.
instant pot vegetable soup close up in white bowl with blue rim

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:

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Instant Pot Vegetable Soup

4.93 from 27 votes
This Instant Pot Vegetable Soup is quick, easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! 
Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins
Cuisine American
Course Soup
Servings 8 2 cup servings
Calories 101cal


  • 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


  • 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.


*The recipe makes 4 litres of soup, or approximately 8 2-cup servings.

Nutrition Information

Calories: 101cal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Sodium: 743mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4515IU | Vitamin C: 13.1mg | Calcium: 72mg | Iron: 3mg
Keywords instant pot soup, pressure cooker soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Emma says

    Made this for dinner tonight and it was delicious! I substituted chopped zucchini for the green beans, added red pepper flakes, and added chopped baby porta bella mushrooms at the end with the spinach. I sprinkled Parmesan cheese on top after serving. I followed the instant pot cooking directions as written and the vegetables were cooked perfectly. Will definitely make this again. Thank you for sharing.

  2. Patty misencik says

    Made exactly as stated but added small bag of mini meatballs because my grandkids love them. Vegetables cooked perfectly and flavor was delicious. Will be making again for sure

  3. Annie says

    I loved this recipe! I added a can of cannelini beans and at the end threw in some cooked Israeli couscous that I had leftover in the fridge. Delicious and really easy.

  4. Susie says

    I’ve made this recipe several times and am fine tuning it for my tastes. I like spinach so I add more than the recipe calls for. I also add some frozen peas.

    Thank you for the recipe! It’s very easy to follow.

  5. Will says

    My variation was to add one diced up jalapeños pepper to the pot.

    Then after the pressure cook, dump in a few extras. one or two corn cobs (slice the corn off with the butchers knife and dump it in)… And also A whole bunch of chopped raw kale. Then I dumped in your shredded chicken. Spicy. Nice touch with the corn.

    I found two minutes pressure cook was too much time… Some of the potatoes and veg got mushy or than I like so I just bring to pressure and immediately let it cool off. Seems to work fine… Especially if you have to reheat the soup in the microwave or stove top.

  6. Rebecca says

    We have made this with different variations of vegetables and it’s so delicious, eat and healthy.

    Perhaps the complainer didn’t follow the instructions? Only 2 minutes pressure. Vegetables definitely don’t disintegrate.

  7. Lynda says

    This was so tasty and easy, loved it. Didn’t have potatoes so I just added a litre jug full of mixed frozen veg, to all the other ingredients and, other than accidentally dumping in too much black pepper, followed instructions as given. I used homemade broth as well as veg bouillon powder to make up the quantity. This will definitely be a regular favourite. Thank you!

  8. Kelli says

    I trying to figure out what to make with what I had on hand which was a lot of vegetables. Made a few adjustments: used 4 cups vegetable broth and 2 cups roasted garlic chicken stock. Used oregano, basil and Trader Joe’s 21 seasoning salute in place of Italian seasoning (loved the flavor of the comb). Also added one can of rotel for a bit of spiciness, a chopped zucchini and subbed Kale for the spinach. My husband and I loved it. My daughter didn’t like so many chunky tomatoes but that was her only complaint. Thanks for sharing the recipe!!

  9. Jit says

    I’ve made this soup twice now, both times just tossing in whatever vegetables we have in the fridge and a couple handfuls of soaked beans. My family refuses to eat anything that isn’t spicy, so I also add cayenne and crushed red pepper flakes. It all comes together to make a filling and easy dish.

  10. Andrea Coss says

    This recipe was great! Easy to follow and so quick. I did make a couple veggie changes… just used what I had. I also added between a 1/4 tsp and a 1/2 tsp of chilli flakes for a little heat.

  11. Lisa Christman says

    Easy to make, flavor was great! I let it naturally release till about 8 min, then it took another 4 min to release once I moved the switch. The veggies were overcooked and mushy. I will try again, with less natural release time.

    • Ashley Fehr says

      Thanks for your feedback Lisa! I think a shorter pressure release time could help, or maybe a controlled release, where you just hold it slightly open to release the pressure slowly? This should prevent splatter.

  12. Kelley says

    I made this last night….only my 3rd time using my Instant Pot… was so easy and so flavorful! The leftovers today were even better! Thanks for sharing this simple & yummy recipe!

  13. Bridget Houdek says

    This is the second time I have made this soup with a few more spices. I also add peas and some V8 juice. Its delicious!

  14. Greg says

    Thank you for this simple, delicious recipe. A year after buying the Instant Pot I finally worked up the courage to use it using your directions as a basic guideline, and throwing in the veggies I had on hand. Wow, I’m so pleased with the mouth-watering result! You have helped to awaken my inner chef! 🙂

  15. John keyes says

    Frozen cooked potatoes don’t taste the same So if you want to freeze this soup leave out the potatoes. You can always add them later.

  16. Jessica says

    Perfect on a night I had nothing out to make for dinner. I added 2 cups of stock, some chicken bullion instead of salt, a bag of frozen broccoli and some chopped up cabbage instead of spinach. I also sprinkled some lime juice in my bowl. SOOO good. Thanks!

  17. Despo Baltoumas says

    Ashley this was my first ever Instant Pot recipe. It was amazing. Such a delicious soup. Thanks so much. Looking forward to more from you. Best Wishes and blessings for 2020.

  18. Dana says

    Hi good morning. I plan on making/freezing soups for the new year better eating plan but I would like to add some stew meat (not ground beef) to this recipe. Can you help me with instructions to include that? Love your site!

    • Ashley Fehr says

      Thanks Dana! I would saute the meat in the Instant Pot, and then continue with the recipe without changing anything else (I would leave the meat in the Instant Pot when pressure cooking)

  19. Patricia says

    Made this soup last night and it was absolutely divine. It’s only the second recipe I’ve made in my new Instant Pot and the vegetable came out perfect. I followed the quantities in the recipe, although I made it for two of us, so there was plenty left over for another 4/6 portions which I have frozen.

  20. Melinda says

    This looks delicious but can I sub the canned tomatoes for fresh? I have a ton from my garden right now. Would I use the same measure and maybe add a little salt. I know tin tomatoes usually have some salt

  21. 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.

  22. 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.

  23. 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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?

  28. 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.

  29. 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!

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