Instant Pot Vegetable Soup

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

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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!

close up image of instant pot vegetable soup in a bowl

If you’re looking for more veggie-loaded soups, try my Easy Chicken Vegetable Soup, my Roasted Red Pepper Soup or my Cabbage Roll Soup next!

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 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.
ingredients needed for instant pot vegetable soup
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How to make instant pot vegetable soup

This instant pot soup recipe comes together in under 20 minutes!

  1. 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.
  2. Add broth and veggies: Mix in broth, then add potatoes, carrots, celery, tomatoes, green beans, corn, and bay leaf.
  3. 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.
  4. Finish and serve: Stir in spinach then serve and enjoy!

Instant pot vegetable soup FAQs

How long do you cook vegetable soup in the instant pot?

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!

How do you store leftover vegetable soup?

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.

Can you freeze vegetable soup?

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.

overhead image of instant pot vegetable soup in pressure cooker

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.
two bowls of instant pot vegetable soup with vegetables on the side

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

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Instant Pot Vegetable Soup

4.96 from 186 votes
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!
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Cuisine American
Course Soup
Servings 8 2 cup servings
Calories 125cal

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

*The recipe makes approximately 9.5-10 cups of soup, or eight 1 ¼ cup servings.
Storage:
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.
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.

Nutrition Information

Serving: 399grams | Calories: 125cal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 757mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4574IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 2mg
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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Comments

  1. Sharon says

    This recipe was fantastic! Everyone in the household commented on its delish-ish-ness! It was perfect for our cold, snowy days.

  2. Garry Tyree says

    I made the soup and stayed true to the recipe….Came out marvelous ,Gave 1/2 of the soup to my favorite cousins, Who don’t like veggie soup….Well two days later I got an e-mail asking for the same soup again, Guess it turned out good, Eady and quick, A keeper for sure….Thank you for the recipe…..

  3. Lynda says

    Great recipe…best part is you can go through the fridge and add whatever veggies you have….sweet potatoes went in mine… didn’t have potatoes…
    You can customize it with what’s on hand
    I coined this soup
    After Christmas/New Year soup….
    Oh and
    Happy New Year
    May the face in your mirror always be smiling back at you

  4. Sheryl Saxon says

    This recipe deserves the golden ticket for sure! So easy! Very tasty! Every family member is in love with this soup! Thank you Ashley! ๐ŸŒป

  5. Frickle says

    Amazing. Just the best vegetable soup recipe I’ve ever come across. I’ve got RA and need to pack as many vegetables into my lunchtime soup as I possibly can in order to stay healthy and fit for work. This ticks every box and is delicious too – a total winner. Thank you Ashley.

  6. Nina says

    I made this and loved it….the only thing is the recipe directions do not stay when to add the roasted diced tomatoes. I just tossed them in with everything else and it was fine. Maybe add this to the recipe. Thanks for sharing this!

  7. Candice says

    I do lots of meal prep on the weekends and this soup is a go-to for lunches! It takes a sec to chop everything, but throwing it in and then waiting is amazing.
    My trick for getting the pressure to rise faster is to boil water in my electric kettle while doing all of the chopping. Adding the hot water to the instant pot speeds up the process and doesn’t change the texture or flavor. I also opt for kale instead of spinach, since it holds up a bit better over a few days.
    Thank you for the recipe!

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