Need a quick & nutritious meal? This Instant Pot vegetable soup is simple, delicious, and ready in under 30 minutes. Great for meal prep!
I know, I know. Here I am, the guy who supposedly doesn’t eat vegetables—yet here I am sharing an Instant Pot Vegetable Soup recipe.
Okay, let me set the record straight: I do eat vegetables, though I can be a little picky about how they’re served. But there’s one thing I love—soup. I’m all in when it comes to soup, and I’m constantly experimenting with new soup recipes.
As a fully grown adult who understands the importance of including a wide variety of foods in my diet, I’m also passionate about fueling my body with wholesome, nutrient-packed meals—just like this Pressure Cooker Vegetable Soup.
No Instant Pot? No problem—try my stovetop Vegetable Soup recipe instead!
Why Choose the Instant Pot for Vegetable Soup?
- Speed Cooks 3x faster than stovetop! Perfect for busy days when you need a healthy meal fast.
- Deep, Rich Flavor Pressure cooking locks in taste and infuses broth with savory depth (no bland soups here!).
- Effortless Prep Toss in ingredients, set the timer, and walk away—no stirring or babysitting needed.
- Meal-Prep Friendly Make a big batch for lunches or freezer meals (it reheats beautifully).
- Customizable & Healthy Easily adapt with seasonal veggies, beans, or grains for a fiber-rich, low-calorie dish.
Ingredients for Instant Pot Vegetable Soup
When I open my fridge to make Instant Pot vegetable soup, I always start with the basics. Some ingredients are non-negotiable in terms of flavor and nutrition, while others are perfect for customization based on availability and personal taste.
- Canola Oil – Used to sauté chopped onion for a flavorful base.
- Vegetables – A balanced blend of onion, carrot, celery, green beans, corn, spinach, and potatoes. Adjust according to preference or seasonal availability.
- Tomato Paste – Enhances the soup with a rich, concentrated depth of flavor.
- Garlic – Use freshly minced garlic to achieve the best aromatic and savory results.
- Seasonings – Italian seasoning, sea salt, and freshly ground black pepper to round out the flavors.
- Broth – Use vegetable broth for a vegetarian version, or substitute with chicken broth or chicken stock for added heartiness.
- Tomatoes – Fire-roasted diced tomatoes are ideal, though other varieties of canned diced tomatoes may also be used.
- Bay Leaf – Adds a mild, earthy note that subtly enhances the soup’s overall flavor profile.
Each addition adds a different layer, making even a simple, quick pressure cooker soup recipe feel luxurious and complete.
How to make instant pot vegetable soup
When I make healthy Instant Pot soups, I begin by setting the stage for flavor. The Instant Pot might be modern, but cooking starts with traditional steps. This quick pressure cooker soup recipe is incredibly efficient—it comes together in less than 20 minutes.
Sauté the aromatics and seasonings:
Set the Instant Pot to SAUTE. Once heated, add oil and onions. Sauté until the onions are soft and translucent. Turn off the pot. Add in the tomato paste, garlic, and seasoning mix. Stir for about one minute to build layers of flavor.
Add broth and vegetables:
Pour in the broth of your choice, then add the potatoes, carrots, celery, diced tomatoes, green beans, corn, and the bay leaf. Mix well to combine.
Pressure cook:
Secure the lid and set the device to MANUAL or PRESSURE COOK for 2 minutes. After cooking, allow the pot to naturally release pressure for 8 to 10 minutes before turning the valve to release any remaining steam.
Finish and serve:
Open the lid carefully. Stir in the spinach last, allowing it to wilt from the residual heat. Your comforting bowl of Instant Pot vegetable soup delish is now ready to be served.
Instant Pot Vegetable Soup FAQs
Can I use frozen vegetables in Instant Pot vegetable soup?
Yes, frozen vegetables can be used directly from the freezer. Add them before pressure cooking, but reduce the broth slightly to compensate for extra moisture.
How long does it take to cook vegetable soup in an Instant Pot?
While the pressure cooking time is only 2 minutes, the full process (including sautéing, pressurizing, and releasing pressure) takes about 25–30 minutes.
Is it possible to make this soup ahead of time?
Absolutely. This soup stores well and flavors develop further after a day in the fridge, making it ideal for meal prep.
What are the best herbs and spices for flavoring vegetable soup?
Classic options include bay leaf, thyme, rosemary, parsley, basil, and oregano. Spices like paprika and cumin can also add depth.
Storage Instructions for Instant Pot Vegetable Soup
- Refrigerate: Allow the vegetable soup to cool slightly before transferring it to an airtight container. Store in the refrigerator for up to 5 days for the best freshness.
- Freeze: You can freeze this soup, but keep in mind that the texture of the vegetables may change after thawing and reheating. To freeze, let the soup cool completely, then place it in a freezer-safe container or bag.
Serving Suggestions for Instant Pot Vegetable Soup
You can serve this vegetable soup as a light vegetarian entree, paired with cheesy garlic chicken wraps or Arayes. It also makes the perfect side dish next to grilled steak, Blackstone chicken, or the protein of your choice!
This Instant Pot Vegetable Soup exemplifies the convenience and health benefits of pressure cooking, delivering a flavorful, nutrient-rich meal in under 30 minutes. Packed with fresh vegetables, aromatic herbs, and a savory broth, it’s a versatile recipe that accommodates dietary preferences while minimizing prep time.
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The Best Instant Pot Vegetable Soup (Ready in 30 Minutes!)
Make this easy Instant Pot vegetable soup in 30 minutes! Packed with fresh veggies & flavor, it’s a healthy, quick pressure cooker meal.
- Total Time: 42minutes mins
- Yield: 8 1x
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion (about 1 medium onion)
- 2 cups carrots, peeled and chopped (approximately 5 carrots)
- 1 ¼ cups chopped celery (about 3 stalks)
- 4 cloves garlic, minced
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 4 cups chicken stock (see Notes for substitutions)
- 2 14.5-ounce cans fire-roasted diced tomatoes, undrained
- 1 pound small potatoes (red or golden potatoes, cut into eighths)
- 2 bay leaves
- 1 15-ounce can kidney beans, drained
- ½ teaspoon dried thyme
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans (fresh or frozen, cut into thirds)
- 1 cup peas (fresh or frozen)
- 1–2 cups water (optional)
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- Start by setting your Instant Pot to Sauté mode on normal heat. Add the olive oil, followed by the chopped onion, carrots, celery, and minced garlic. Season generously with salt and pepper, stirring to ensure even distribution.
- Cook the mixture, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Next, add the stock, diced tomatoes, potatoes, bay leaves, kidney beans, dried thyme, corn, green beans, and fresh peas. Stir well to combine all ingredients.
- Secure the lid on the Instant Pot, ensuring the vent is in the sealing position. Set the Instant Pot to Manual High Pressure for 5 minutes. After the cooking time is complete, allow the pressure to naturally release for 10 minutes. Once 10 minutes have passed, carefully perform a Quick Release to release any remaining pressure and remove the lid.
- If the soup is too thick, switch the Instant Pot back to Sauté mode with low heat. Gradually add 1 to 2 cups of water or more broth, stirring until the soup reaches your desired consistency. Let it cook for about 3 minutes until the added liquid is warmed through.
- Stir in the fresh lemon juice and chopped parsley. Taste the soup and adjust seasoning with extra salt and pepper as needed. Remove the bay leaves before serving. Spoon the soup into bowls, garnish with additional parsley, and drizzle with olive oil. Serve warm and enjoy!
- Vegetarian/Vegan Option: For a plant-based version, simply swap out chicken broth for vegetable broth.
Notes
- Store any leftover vegetable soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove, in the microwave, or use the SAUTE mode in the Instant Pot.
- This vegetable soup also freezes exceptionally well. Allow the soup to cool to room temperature before transferring it to a freezer-safe container or freezer bag. It can be stored in the freezer for 4-6 months. When ready to enjoy, thaw it overnight in the fridge or place it in a sink of cold water. Reheat in the microwave, on the stove, or use the Instant Pot’s SAUTE mode until heated through.
- Prep Time: 15 mins
- Building and Releasing Pressure: 25 mins
- Cook Time: 2 mins
- Category: Dinner
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 399grams
- Calories: 125cal
- Sugar: 5g
- Sodium: 757mg
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 23g
- Protein: 6g
Keywords: easy instant pot soups, quick pressure cooker soup recipes, healthy instant pot soups, instant pot vegetable soup delish, instant pot vegetable soup recipe
Final Thoughts
With its quick prep, customizable ingredients, and healthy benefits, Instant Pot Vegetable Soup is a staple for busy home cooks looking for wholesome meals in a fraction of the time. The Instant Pot makes cooking vegetable soup effortless while infusing deep flavors, making it an essential tool for quick pressure cooker soup recipes. Don’t forget to experiment with different ingredients to suit your taste!
What’s your favorite vegetable to add to Instant Pot vegetable soup? Let me know in the comments below!
