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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Diane says
Will this work with adding some stew meat that was sautéed with the onion?
Ashley Fehr says
Yes, definitely! I would cut them into small pieces as 2 minutes is not a lot of time for stewing meat
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.
Ashley Fehr says
Thanks Rebecca! I’m so glad you’ve enjoyed it!
Taylor says
All the vegetables disentigrated and we’re mushy. Better recipes out there
Rebecca says
Perhaps you didn’t follow the instructions? Only 2 minutes pressure. They definitely don’t disintegrate.
Olive Gaube says
When making soup with broth or water in the recipe, do i still need to add the cup of water to the bottom?
Ashley Fehr says
No, just the liquid called for in the recipe
Kara says
Can you use sweet potato instead of regular potato in this?
Ashley Fehr says
Yes, definitely!
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!
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!!
Ashley Fehr says
Thanks Kelly! And thank you for sharing your swaps!
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.
Ashley Fehr says
I’m so glad it’s worked out well for you!
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.
Ashley Fehr says
Thanks Andrea!
David says
Am going to try this tonight
Can i use Cambell’s tomato soup instead of diced tomatoes?
Ashley Fehr says
Definitely! It will turn out thicker and more tomato-y but I don’t think that’s a bad thing 🙂
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.
Kelley says
I made this last night….only my 3rd time using my Instant Pot…..it was so easy and so flavorful! The leftovers today were even better! Thanks for sharing this simple & yummy recipe!
Ashley Fehr says
Thanks Kelley! I’m so happy you liked it!
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!
Ashley Fehr says
I’m so glad!
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! 🙂
Ashley Fehr says
Thank you Greg! I’m so happy you liked it!
Hilary says
This was our first time using our instant pot as well. So fast and easy. My boyfriend said “now you can’t say you were on your feet all day making me soup”. LOL
Ashley Fehr says
That is too funny! Thanks Hilary!
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.
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!
Ashley Fehr says
Thanks Jessica! I’m glad you enjoyed it!
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.
Ashley Fehr says
Thank you so much!
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)
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.
Ashley Fehr says
Thanks Patricia! I’m glad you liked it!
Lila says
Can I use frozen green beans and frozen spinach? This will be my first time using the Instant Pot. Super excited for your recipe!
Ashley Fehr says
Yes definitely! I would throw them in with everything else and it should be great!
Robin- says
Fantastic recipe! I’m not eating potatoes but I included zucchini and yellow squash. Great taste! Thank you!
Ashley Fehr says
Thanks Robin! I’m glad you liked it!