Instant Pot Vegetable Soup

Prep Time 15 mins
Total Time 17 mins
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
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Table of Contents
  1. Ingredients for vegetable soup:
  2. How to make instant pot vegetable soup
  3. Instant pot vegetable soup FAQs
  4. Variations on this Instant Pot soup
  5. Serving suggestions
  6. More vegetarian soup recipes
  7. Instant Pot Vegetable Soup Recipe

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.

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

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

4.87 from 44 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 mins
Cook Time 2 mins
Total Time 17 mins
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.

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. Amanda Roberts says

    Can u tell me if this recipe freezes well and would u freeze it in a freezer bag and thaw in refrigerator? Any other freezer recipes? Thanks!

  2. Janet says

    I have a pressure cooker from the 1978.
    Want a new one. Just don’t know what a good size is for cooking for 2-4 people

  3. Guylaine says

    Really liked the recipe. I did replace the potatoes and the green beans for 1 1/4 cup of dried lentils. I also drastically cut down on the salt but added a good spoonful of salted herbs. It turned out great!

  4. Anne says

    I have made this soup different each time. Today we had left over rotisserie chicken, zucchini, baby spinach, 1 cup of caned tomatoes, short pasta and chicken broth. Then I added a large potato(diced) and added black beans and chic peas. Threw in a bunch of seasoning and done in 10 min! Serve with a good sour dough bread or my cloud bread! Soup is about 320 calories a 1 cup serving

  5. Mary G says

    I have made the soup several times and love how easy it is. Very flavorful and filling. I did not use the oil and sautéed the onion in water. Thank you for a recipe I will keep for a long time.

  6. 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.

  7. 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

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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!

  13. 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!!

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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! 🙂

  20. 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.

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