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Homemade Instant Pot vegetable soup in a bowl

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  • Author: Joël
  • 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