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!
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!
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.
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.
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!
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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Annette says
If I double the recipe, would it fit in an 8 quart?
Ashley Fehr says
Sorry Anette, I haven’t tried and usually use my 6 quart!
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
Ashley Fehr says
Yes definitely! I would make sure to add all the juice too
Christie Kleder says
This was pretty good. It was a bit too dry spice heavy tasting for me though. If I made it again I’d use only 1-1 1/2 teaspoon of Italian spices.
Ashley Fehr says
Thanks for your feedback Christie!
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!
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!