Instant Pot Vegetable Soup

Cozy and nourishing, this Instant Pot Vegetable Soup is one of our favorite healthy Instant Pot recipes. This homemade vegetable soup recipe is easy to make using simple ingredients.

This time of year I find myself craving lighter foods that are still satisfying. A bowl of this Instant Pot vegetable soup is the best of both worlds: it’s incredibly comforting, and it’s filled with wholesome, good-for-you ingredients.

This delicious soup is ultra flavorful and loaded with healthy veggies. As I was testing this recipe, it quickly became one of my favorite Instant Pot soup recipes.

Why You’ll Love this Vegetable Soup Recipe

• It’s easy to make. Once you chop and sauté the vegetables, the Instant Pot does the rest.
• The recipe is easily adapted to use other veggies, so it’s perfect for cleaning out your refrigerator’s crisper drawer.
• It reheats wonderfully. The leftovers are perfect for a quick lunch or dinner.

We like to serve this Instant Pot vegetable soup with dinner rolls, yeast rolls, crackers, cornbread, or whole wheat bread and honey butter. Or pair a bowl of vegetable soup with a green salad for a classic soup and salad combination.

Looking for more ways to use your Instant Pot? Try these healthy Instant Pot recipes. If you’re new to Instant Pot cooking, learn how to use an Instant Pot in my simple guide for beginners.

How to Make Instant Pot Vegetable Soup

This recipe is so simple and the results are so delicious! Here is a quick overview of the recipe steps. You can find the full recipe with ingredient amounts and instructions in the recipe card at the end of this post.

1. With the Instant Pot on sauté mode, sauté chopped onion and celery until they begin to soften. This step creates a base of flavor for your soup. Then add the minced garlic, turn the Instant Pot off, and cook, stirring, for 30 seconds.
2. Deglaze the pot by pouring in the vegetable broth, stirring, and scraping up any bits that may be stuck to the bottom of the pot.
3. Add all of the remaining ingredients to the pot and stir.
4. Put the lid on the pot and pressure cook the soup for 4 minutes at high pressure. Be sure that the steam release valve is set to the sealing position during pressure cooking. Before the cook time starts counting down, the pot will take about 20 minutes to reach pressure. Soup recipes take some time to reach pressure because of the large liquid volume in the pot.
5. When the cook time ends, let the pot naturally release for 5 minutes. To do a natural release you just let the Instant Pot rest, without moving the steam release valve. The keep warm function can be on or off during this time.
6. After 5 minutes, quick release the remaining pressure by carefully moving the steam release valve to the venting position. Once all of the steam has escaped and the pin drops down, you can take the lid off of the pot.
7. Remove the bay leaves, stir the soup, and serve.

Can you Freeze Vegetable Soup?

Yes, you can freeze this vegetable soup. The vegetables may break down and soften a bit more after freezing and reheating, but the soup will still be delicious. And you can’t beat having a homemade meal ready to enjoy from your freezer!

Before freezing the soup, let it cool completely. Then store it in an airtight container in the freezer for up to 3 months.

The easiest way to thaw frozen soup is to place it in the refrigerator for a day. If you need to thaw soup more quickly, you can place the container of frozen soup in a bowl of cool water. Once the soup has loosened from the sides of the container, you can transfer it to a pot on the stove and finish thawing it over low heat.

How to reheat leftover vegetable soup

Reheat soup in a pot on the stove or in the Instant Pot using the sauté function, until it is nice and hot. You can also warm leftover soup in the microwave, in a microwave-safe bowl.

Recipe Variations:

• Try using other vegetables in this vegetable soup recipe, such as zucchini, cubed butternut squash or sweet potatoes. Note that zucchini will become very soft after pressure cooking.
• To make this soup even more of a hearty meal, you can add canned beans or pasta. Canned beans can be added before pressure cooking. It is best to cook pasta separately and add it to the soup after pressure cooking.
• To add meat to this soup, try chunks of beef stew meat or ground turkey. Before adding the onion and celery to the pot, brown the meat in olive oil using the sauté function. Then continue with the recipe.
• For heat, you can stir in some crushed red pepper flakes, to taste.
• I prefer to use Yukon gold potatoes in this recipe because they hold up well to pressure cooking. You can use Russet potatoes, but they will break down a bit more.
• If you want to halve this recipe, halve the ingredient amounts but keep the cook time the same. The pot will reach pressure faster with less liquid in it.
• If you don’t have an Instant Pot, try my stove-top vegetable soup. 

More Instant Pot Soup Recipes

• Instant Pot Potato Soup
• Instant Pot Butternut Squash Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Minestrone
• Instant Pot Broccoli Cheddar Soup

4.78 from 9 ratings

Instant Pot Vegetable Soup

Servings: 7 servings

Prep Time: 20 minutes mins

Cook Time: 4 minutes mins

Total Time: 50 minutes mins

Author: Kristine Roseblatt

This Instant Pot Vegetable Soup is one of our favorite healthy Instant Pot recipes. This homemade vegetable soup recipe is full of flavor and easy to make using wholesome ingredients.

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Ingredients

• ▢ 3 tablespoons olive oil
• ▢ 1 medium yellow onion, chopped
• ▢ 3 ribs celery, chopped
• ▢ 4 cloves garlic, minced
• ▢ 4 cups low sodium vegetable broth
• ▢ 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
• ▢ 1 pound Yukon gold potatoes, about 4 medium, cut into ¾-inch pieces
• ▢ 1 cup chopped green beans (1-inch pieces), fresh or frozen
• ▢ ¾ cup frozen corn, no need to thaw
• ▢ ¾ cup frozen peas, no need to thaw
• ▢ 14.5 ounce can fire roasted diced tomatoes
• ▢ 2 teaspoons dried Italian seasoning
• ▢ 1 teaspoon sweet paprika
• ▢ ¾ teaspoon salt, or to taste
• ▢ ¼ teaspoon black pepper
• ▢ 2 bay leaves

Instructions

 

• Heat the olive oil in the Instant Pot using the saute function. When hot, add the chopped onion and celery. Saute, stirring often, until softened, 4-5 minutes. Add the garlic, press Cancel to turn off the saute function, and stir for 30 seconds.
• Pour the vegetable broth into the pot and stir, scraping up any bits stuck to the bottom of the pot. Add all of the remaining ingredients: carrots, potatoes, green beans, corn, peas, diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves. Stir.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down.
• When the cook time ends, allow the pressure to release naturally for 5 minutes by just leaving the Instant Pot alone. Then, quick release the remaining pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
• Remove the bay leaves. Stir the soup and serve.

Notes

• This soup is delicious served with chopped fresh parsley and grated Parmesan cheese.
• Try adding a squeeze of fresh lemon juice to the soup for a bright, fresh flavor.
• For heat, you can stir in some crushed red pepper flakes, to taste.
• Try using other vegetables in this vegetable soup recipe, such as zucchini, cubed butternut squash or sweet potatoes. Note that zucchini will become very soft after pressure cooking.
• To make this soup even more of a hearty meal, you can add canned beans or pasta. Canned beans can be added before pressure cooking. It is best to cook pasta separately and add it to the soup after pressure cooking.
• To add meat to this soup, try chunks of beef stew meat or ground turkey. Before adding the onion and celery to the pot, brown the meat in olive oil using the sauté function. Then continue with the recipe.

Serving: 1.5cups, Calories: 188kcal, Carbohydrates: 30g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Sodium: 917mg, Potassium: 606mg, Fiber: 6g, Sugar: 7g, Vitamin A: 5468IU, Vitamin C: 29mg, Calcium: 73mg, Iron: 2mg

Nutrition information is an estimate.

Cuisine: American

Course: Main Course, Soup

Author: Kristine Roseblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.