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. Mary says

    I tried the recipe as is and loved it. Yesterday I made it more of Thai style added mushrooms, more garlic, swapped the Italian seasoning for curry added a can of coconut milk and added parsley and lime in with the spinach. It was great

  2. Ken says

    Excellent soup! I left the 2 teaspoons of salt out of it and it was perfect for me and my family. Definitely a favorite for a long time to come! So easy to put together.

  3. David says

    This is a good recipe. However, I can’t stand when recipes exaggerate about cook & prep times. I’m pretty fast and definitely takes more than 15 minutes to prep all of those veggies. Also, if it takes 15 minutes for the instant pot to come to pressure, don’t put cook time 2 minutes. Also, you don’t include the time it takes for the natural release. You put “total time” as 17 minutes and this took me well over an hour to make from start to finish.

    Also, thought it was way too salty. I would dial it back next time on the 2 tsp of salt.

    • The Recipe Rebel says

      Hi David, definitely didn’t exaggerate on how long it took me to actually cook this or prep the recipe. When it comes to seasoning you should always adjust it based works best for you because we all have different taste.

  4. Lily says

    Made this last night – it was delicious! I did boil some orzo and added it to the soup just before serving.

  5. Kathy Hipp says

    I found your recipe for instant pot vegetable soup and I’ve got to tell you it’s the best recipe I’ve ever made. We love it!

  6. Danae says

    Hi there, quick question, I want to add in pasta, ditalini to be exact, would I need to cook it a little longer then 2 minutes?

  7. Renee says

    Made this tonight for the fam. We all loved it!
    I added:
    1) used leeks and red onion since I had them for the onion
    2) added some cooked winter squash I had on hand
    3) reduced the potato to 1 small one
    4) used beet greens and kale in place of spinach, which I did not have.
    5) added 1 can Northern White beans
    6) reduced the salt to one tsp.
    7) enjoyed the heck out of it!

    Wonderful recipe

  8. Rachel says

    I didn’t know veggie soup could be so good without that meat flavor. I added pinto beans, some liquid aminos, and umami. So good glad I made a big pot of it. Using the instant pot was great. I always look at a recipe and use it as a base and then make it adding here and there.Thank you so good

  9. Kari says

    I made this tonight and we loved it! I added about 1/2 of the liquid that the recipe called for because I wanted more of a vegetable stew and I left out the tomato and tomato paste only because I am out of tomato paste and will use my fire roasted tomatoes for another recipe. I did add a can of chick peas for protein. This is a good recipe, I will make it again.

    • The Recipe Rebel says

      Hi Gail! I’m sorry to hear that. I know we all have different taste, so next time you could just decrease the amount of salt.

  10. Michal says

    Has this recipe changed? I had it saved elsewhere and just came back and am noticing new ingredients. Wondering if i didn’t’ copy the whole thing correctly or it has changed. Either way, it’s been good 🙂

  11. Mark Scheffler says

    Would there be any issues using beef broth instead of chicken or vegetable? I’m not concerned with the soup being vegetarian.

  12. Amanda Roberts says

    Sorry I read thru your article and seen about the freezing. If in a time pinch can u use canned veggies? Do u have any other good freezer meals? Thanks!

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