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    Instant Pot Vegetable Soup (pressure cooker)

    By 39 Comments 30 Minute MealsFreezer FriendlyInstant PotOn The Healthy/Lighter SideOne-Pot Meals

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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 bowls

    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

    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

    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:

    instant pot vegetable soup close up
    Print Pin Recipe

    Instant Pot Vegetable Soup

    This Instant Pot Vegetable Soup is quick, easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! 
    Course Soup
    Cuisine American
    Keyword instant pot soup, pressure cooker soup
    Prep Time 15 minutes
    Cook Time 2 minutes
    Total Time 17 minutes
    Servings 8 2 cup servings
    Calories 101kcal
    Author Ashley Fehr

    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

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

    Nutrition (this is an estimate)

    Nutrition Facts
    Instant Pot Vegetable Soup
    Amount Per Serving
    Calories 101 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 743mg32%
    Potassium 566mg16%
    Carbohydrates 17g6%
    Fiber 3g13%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 4515IU90%
    Vitamin C 13.1mg16%
    Calcium 72mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

     

    Comments

    1. 5 stars
      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.

      Reply

    4. 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

      Reply

    5. 5 stars
      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.

      Reply

    6. 5 stars
      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.

      Reply

    7. 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.

      Reply

      • 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!

        Reply

    10. 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.

      Reply

    11. 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?

      Reply

      • 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.

        Reply

    12. 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?

      Reply

    13. 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.

      Reply

    17. 5 stars
      With all of the cold weather this week, I need to make this with some fresh bread on the side. Thanks for the recipe!

      Reply

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